Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 06/11/2024
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Plastic and metal containers stored clean had sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
3.0
38.
6-501.111; Core; Flies in kitchen. Seek more aggressive controls.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
0.0
49.
4-602.13; Core; Cleaning needed of fans over prep lines, outsides of equipment and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 12/05/2023
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; The slicer last used yesterday had leftover food debris along the back side of the blade. The tomato slicers were observed with leftover food debris present as well. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Containers were moved to dish area.
1.5
39.
3-305.12; Core; Ice accumulation is present on bags of bread and other boxes of food items in the freezers. Both freezers have a leak in the pipes connected to the condenser. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. Remove ice accumulation and store food away from these leaks.
1.0
45.
4-903.11(A) and (C); Core; Food debris observed in a pan holding clean portion cups. Pizza boxes observed on the floors. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:(1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
0.0
49.
4-601.11(B) and (C); Core; The shelving holding clean dishes have residue accumulation present. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 05/05/2023
Score: 97.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Observed several metal food containers stored as clean with sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Containers were moved to dish area.
1.5
28.
7-102.11; Priority Foundation; Observed two chemical spray bottles not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI-Labels were placed on spray bottles.
0.0
39.
3-305.11; Core; Observed packages of bread stored underneath leaking condenser in walk-in freezer. Food shall be protected from contamination by storing in a clean, dry location where it is not exposed to splash, dust, or other contamination. CDI-Bread was moved during inspection.
1.0
47.
4-501.11; Core; Observed ice build-up on condenser in walk-in freezer. Equipment shall be maintained in state of good repair. CDI-Manager contacted repairmen to fix issue during inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving and slightly dusty fan vents in walk-in cooler. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 10/17/2022
Score: 99
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Few Food items in the low boy double door cooler across pizza ovens were around 44F and had previous days date marking on them. The cooler is working fine, other items were at appropriate temp. TCS/Hazardous foods that are cold holding shall maintain 41F or below. CDI - PIC relocated items to the walk-in.
0.0
45.
4-903.11(A) and (C); Core; Boxes of single-service items under the registers were on the floor. Single-service/use items shall be stored at least 6 inches above the floor. CDI - PIC placed items on platform.
0.5
49.
4-601.11(B) and (C); Core; Ceiling fan in the warewash area observred with heavy dust accumulation. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the ceiling fan.
0.5
General Comments
inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 07/26/2022
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwashing sink in kitchen observed with a spatula inside. A handwashing sink may not be used for purposes other than handwashing. CDI - Spatula was removed.
0.0
16.
4-602.11 Core; Ice machines observed with residue build up. Equipment such as ice-makers and enclosed components of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. CDI - PIC had staff clean all ice machine units.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Foods in the prep coolers by the stove were not holding temperatures below 41F. TCS/hazardous foods that are cold holding shall remain below 41F. CDI - Due to temperatures not exceeding 45 and date marking, items were allowed to remain in the units with the condition that anything left over at the end of the night is discarded. This is a continuous violation, full credit will be deducted if issues are not resolved upon next inspection.
1.5
39.
3-305.11; Core; Foods stored on the floor in the walk-in freezer. Foods shall be protected from contamination by storing them at least 6 inches above the floor. CDI - food items were moved off the floor.
1.0
49.
4-601.11(B) and (C); Core; Fan units in the kitchen have dust build up, shelving units have debris/grease build up. Bins holding clean dishes observed with food debris at the bottom. Door gaskets of cold hold units have build-up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency of these items.
0.5
55.
6-501.12; Core; General cleaning of floors and walls in the dish washing section, at the bar, and the sever section in the back underneath the equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase the cleaning frequency of these items.
0.5
56.
6-403.11; Core; Employee drinks observed on prep tables in the kitchen and above ice machine in server section. Areas designated for employees to eat and drink shall be located so that food, equipment, linens, and single-service/single-use articles are protected from contamination. CDI - drinks were discarded.
0.5
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 05/20/2022
Score: 95
#
Comments
Points
10.
5-205.11; Priority Foundation; Handwashing sink beside pizza oven observed with pizza plates and cloth rag inside. A handwashing sink may not be used for purposes other than handwashing. Corrected during inspection - items were removed from handwashing sink.
1.0
10.
6-301.14; Core; Handwashing sign missing at bar handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing sign provided to PIC for posting.
0.0
16.
4-602.11; Ice machine observed with residue accumulating around the inner ice shoot. Equipment of food contact surfaces shall be clean in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers. Corrected during inspection - ice was removed and unit was cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several food items in different prep top units were over-stacked and above 41 degrees. Milk in the front glass door unit also holding above 41F. Hazardous foods that are cold holding shall remain a temperature of 41 degrees F or below. Units were adjusted to a colder temp, some food items were portioned out, others were moved to the walk-in cooler and freezer, other items were discarded voluntarily. Cold holding is a repeat violation.
1.5
37.
3-302.12; Core; Several food squeeze bottles did not have labels. working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labels to squeeze bottles.
0.0
39.
3-305.11; Core; Food items stored on the floor in the walk-in cooler, freezer, and dry storage room. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Corrected during inspection - items were removed from the floor. Food items on the floor is a repeat violation.
1.0
47.
4-501.11; Core; Drawer cold-hold has torn gasket, with door not sealing fully. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the gasket.
0.0
49.
4-601.11(B) and (C); Core; Ceiling fan units at the cook stations and warewash area observed with dust/flour accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the fans.
0.0
55.
6-202.19; Core; Stagnant water in the parking lot with the potential to grow and harbor mosquitos. Exterior walking and driving surfaces shall be graded to drain. Fix drainage issue.
0.0
General Comments
Inspection led by Daniel Cortes
No PIC sig due to covid-19
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
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 03/21/2022
Score: 95
#
Comments
Points
6.
2-401.11; Core; Several employee beverages stored on or above food prep tables. Store employee beverages on the lowest possible, nonworking surface.
0.5
22.
3-501.16 (A)(2) and (B); Priority; The flip top cooler across from the grill was holding foods at 40-43F. After adjusting temperature down in cooler food temps increased to 42-44F. All foods must be held at 41F or below. Some product was moved to second EHS will return on 3/24/22. Unit must be maintaining proper temperatures at that time. If unit cannot maintain food temps below 45F it must be taken immediately out of service or used for only non potentially hazardous foods.
1.5
39.
3-305.11; Core; Cornmeal and bags and cases of dough are being placed on the floor for prep. All foods must be stored at least 6 inches above the floor.
1.0
43.
3-304.12; Core; Bar muddler and stirrer were being stored in water. Utensils may not be stored in standing water unless it is maintained at 135F or above. CDI-water was removed from storage cup.
0.5
45.
4-903.11(A) and (C); Core; Case of pizza boxes stored on the floor in kitchen. CDI-PIC moved to storage shelf.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed on exterior surfaces of equipment and on shelving.
0.5
55.
6-501.12; Core; Walls need more frequent cleaning in kitchen.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 10/08/2021
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
16.
4-602.11; Core; Ice machine had soil build-up. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to the equipment.
1.5
21.
3-501.16(A)(1) ; Priority; Red sauce at the food warmer measured 86-120F. TCS food shall be hot held at 135F or above. CDI- Sauce was reheated to 179F. According to PIC, food was still being warmed up when temperature was taken. All other TCS hot holding food measured above 135F. /0pts
0.0
28.
7-102.11; Priority Foundation; Chemical spray bottle did not have a label. Working containers used to stored toxic material shall be clearly identified with the name of the material. CDI- Bottle was labeled.
1.0
39.
3-305.11; Core; In walk-in cooler, Container of burgers was stored on floor. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI- Food was moved.
1.0
48.
4-302.13; Core; Facility uses a hot temp dish machine. However, at the time of the inspection, neither a dishwasher thermometer or dishwasher temperature labels (stickers) were available. In hot water mechanical warewashing operations, a temperature indicator shall be provided and readily accessible for measuring the utensils surface temperature. CDI- No points deducted. PIC was educated. Get a temperature indicator for the dish machine
0.0
49.
4-601.11(B) and (C); Core; Black fans above salad prep line were dusty. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and other debris. Increase cleaning frequency to these areas.
0.5
56.
6-403.11; Core; One employee drink was found next to food at dry storage area. Employees shall eat and drink away from food and clean equipment to prevent contamination. CDI- Drink was removed from that area.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 02/04/2021
Score: 93
#
Comments
Points
General Comments
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 11/05/2020
Score: 94
#
Comments
Points
General Comments
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR-VERIFICATION REQUIRED. REHS will return by November 13, 2020 to verify the drain pipe from the food prep sink has been trimmed/elevated to create required air gap. VR-VERIFICATION REQUIRED. REHS will return by November 13, 2020 to verify a backflow prevention device has been installed at the outside service sink. PIC may text pictures of the repairs to your REHS Joanne Rutkofske at 919-623-0459. Follow-Up: 11/15/2020
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 07/22/2020
Score: 95.5
#
Comments
Points
General Comments
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR-VERIFICATION REQUIRED. REHS will return by July 28, 2020 to verify prep lines by grill and walk-in cooler equipment holding proper temperatures. Follow-Up: 08/01/2020
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 05/05/2020
Score: 94
#
Comments
Points
General Comments
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 02/27/2020
Score: 93.5
#
Comments
Points
General Comments
*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. VR-CERIFICATION REQUIRED. REHS will return by March 6, 2020 to verify appropriate sanitizer test kit has been obtained. Follow-Up: 03/08/2020
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 08/30/2019
Score: 93
#
Comments
Points
General Comments
*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.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 05/29/2019
Score: 97
#
Comments
Points
General Comments
*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.
Inspector Info: Sarah Black *phone: 919-500-3421 *email: Sarah.Black@wakegov.com
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 01/28/2019
Score: 98
#
Comments
Points
General Comments
*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.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 07/25/2018
Score: 94.5
#
Comments
Points
General Comments
*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.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 01/05/2018
Score: 96.5
#
Comments
Points
General Comments
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. Your establishment has many temperatures above 41 F. Your refrigeration will require upgrading/upgrading/replacement to meet this requirement.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 01/20/2016
Score: 98
#
Comments
Points
General Comments
There is a storage building outside catering pans, extra single service items and other dry goods. Mellow Mushroom has added hamburgers to the menu and has the correct disclosure/consumer advisory for it. The consumer advisory statement does not need to be on every page of the menu since it only applies to the hamburgers. Remove this on the pages where it is not needed next time the menus are updated.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 08/21/2012
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
Ice bin in the bar area was opened and not in use. Keep bin closed to prevent contamination. Lid was closed.
0.0
11.
The sanitizer in the bucket on the pizza line and from the dispenser in back was too weak according to test strips. Proper concentration for quat sanitizer is 200-400ppm. Until dispenser is working properly, bleach and water sanitizer should be used, bleach and water solution mixed during inspection.
1.5
19.
In the bar, it is not recommended to have the Orange Clean cleaner/degreaser stored on the sink by the paper towels; the towels could become contaminated. It is not recommended to have Orange Clean buckets in the food prep areas during service, food contact surfaces should be cleaned with sanitizer solution or taken back to the dish room for cleaning.
0.0
23.
The pizza sauce is prepared using canned tomato sauce and spices. It is made in large batches. The sauce is mixed and stored in large food grade cans, this could pose an issue for proper cooling; when foods are mixed from room temperature ingredients, they must be cooled to 45F or below within 4 hours. Recommend refrigerating cans of sauce prior to mixing the sauce and/or adding ice as an ingredient in the sauce to aid in rapid cooling.
0.0
28.
The concrete in the back dock area is cracked and has some standing water, this is a potential area for mosquito breeding, the cracked concrete needs to be repaired so that there is no standing water.
0.0
36.
The cutting boards on the salad line, sandwich line, and pizza lines are starting to get worn, they have some deep cuts and staining; resurface or replace boards(R). Replace the torn pizza line gasket; also on the pizza lines, the insides of the doors where the dough trays are stored are cracked, the insulation is exposed and the doors are no longer easily cleanable; repair or replace the doors with cracked plastic. Found a few cracked lexan containers, when containers and other utensils become damaged, remove and/or replace them(R). In the upper parts of the ice machines in both the back prep area and in the closet by the bar, there is some moisture damage, there appears to be excessive condensation or leaks; repair ice machines. The seals around the pipe where the ice comes out in the ice machine in the back prep area are worn, replace the worn seals; also in this ice machine, the metal guard in the bottom is cracked, replace the guard. At the back prep area hand sink, recaulking is needed on the splash guard; if enough space for cleaning between the splash guard and side of the sink can be provided, the caulking is not needed(R). There is a significant amount of liquid standing in the bottom of the True brand slide top bar cooler, there appears to be a leak from the bottom corner of the cooler unit, repair leak and clean out the bottom of the cooler; also, replace the rusted divider in this cooler. The chemical storage shelves by the back door are rusty, repair or replace rusty shelves. The walk-in freezer door is not sealing properly, there was an ice build up on the door during inspection, which was removed but the door is still not closing properly; the door may need to be re-hung. Recaulking is needed in the corners of the hood over the flat top and over the pizza ovens; also recaulking is needed at the base of the hood. Replace the cracked light switch plate in the dish room.
1.0
38.
There is some mineral build up on the inside of the dish machine, may need to run deliming cycle. Cleaning is needed on the insides of the doors and top of the dish machine.
0.5
39.
The True brand slide top cooler is NSF approved, but only for the storage or display of packaged and bottled products, during inspection there were some opened containers in this cooler. Remove opened items from this cooler and store them in a cooler that is approved for opened containers.
0.0
40.
Clean the shelves in the walk-in cooler. Detail cleaning is needed on the cutting board brackets on the pizza line. The back side and under the slicer blade needs to be cleaned. The table mounted onion slicer base needs to be removed and thoroughly cleaned under. Clean the pre-rinse sprayer in the dish pit.
0.5
45.
Clean the wall behind the pizza prep coolers. Repair the damaged tile at the threshold of the walk-in beer cooler, recommend something like diamond plate or other durable metal to prevent damage to the floor when kegs are brought in. Behind the pre-rinse sink in the dish room, the FRP on the walls was painted at some point and is now peeling, the peeling paint needs to be removed from the FRP.
0.5
46.
Replace the broken plastic grates over the air vents. Clean the air return cover by the pizza oven hood. Replace the cracked light shields in the dish room; bulb sleeve or shatterproof bulbs may be used as a substitute for replace the light shields. The outside storage shed does not have enough light, a small battery powered light had been put in place but this is not sufficient; all storage spaces require a minimum of 10 foot candles of light. Cleaning is needed on the fly fan, make sure that the fins on the fan are pointed so that the air flow is out of the building.
0.5
47.
In the bar, the True brand bottle cooler is sitting on the floor; the cooler either needs to be put on wheels so that it can be moved for cleaning or completely sealed to the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Observed very good handwashing practice from employee working in the bar during inspection.
The nail brushes used at the handsinks were dirty and had build up on them and were stored directly behind the faucets so they stay wet. Also, they are not removeable from the sinks for cleaning. The nail brushes may be used but should be stored so that they can dry between uses and are not contaminated while hands are being washed. Highly recommend putting the nail brushes through the dish machine or wash, rinse, sanitize cycle frequently throughout the day and storing them so that they can thoroughly air dry at night.
The NC Rules Governing the Sanitation of Food Service Establishments 15A NCAC 18 A .2600 are changing and will become effective on September 1, 2012. The new rules are based on the 2009 FDA model food code and current food science. For more information, please refer to the following link: http://www.wakegov.com/food/professionals/posters/default.htm If you have further questions regarding these rule changes, please email EHS Caroline Suggs at caroline.suggs@wakgov.com
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 01/09/2012
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
Ice bin in the bar area was opened and not in use. Keep bin closed to prevent contamination. Lid was closed.
0.0
17.
On the sandwich and salad make line, food items (see temperature chart for specific items) were not being properly maintained at 45F or less. All cold potentially hazardous foods must be maintained at 45F or less. Salad line cooler was not properly functioning. Repairman was called during inspection. Food items were pulled from the unit and cooled and/or discarde voluntarily.
2.0
23.
Observed large tubs of sliced and diced cooked chicken that were tightly covered and were not fully cooled. All foods were within time and temperature parameters. Foods must be cooled rapidly by an approved method (shallow pans, loosely covered or uncovered, ice baths, etc.) and monitored to assure they reach the temperature milestones in the required period of time (135-70 in 2 hours, and 70-45 in 4 additional hours). Chicken was pulled and placed in shallow pans on speed rack and cooled quickly.
1.0
34.
Lexan containers were stacked wet on shelves. Air all utensils before stacking or storing.
0.0
36.
Resurface cutting boards on the salad and sandwich line. The shelves by the dishroom and in the dry storage room were worn and need to be replaced. Pizza boards are worn and need to be replaced. Observed lexan container and dough tray lid that were cracked. Replace broken containers as needed. Gasket on the bottle cooler in the bar was torn; replace gasket. Recaulk hand sink in back prep area. Also resecure sink to the back wall.
0.5
39.
In the bar, the slide top bottle cooler is NSF approved, but only for the storage and display of packaged or bottled products. There were open spout liquor bottles, juices, and opened wine in this cooler. Any opened containers should be stored in a cooler approved for open container storage.
0.0
40.
Clean the shelves below the hot hold unit in the sandwich prep area. Clean the non-food contact portions of the slicer; observed dried cheese below the slicer deck.
0.0
44.
Dumpster door was open and plug missing; Keep dumpster door closed and replace plug.
0.0
45.
The floors in the bar are rough and need to be repaired or replaced. Clean the walk-in cooler and beer cooler floors. Clean the walls in the dish room, below the pre-rinse area.
0.5
46.
In the bar, more light is needed over the ice bin; measured 5 foot candles of light. Ice bins used for customer beverages must have at least 50 foot candles of light. The outside storage shed does not have any lights, a minimum of 10 foot candles is required in all storage areas, need to add lighting in shed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
On the wall near the pizza prep area, there is a missing switch plate. Switch does not appear to be functioning, and could be removed.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 07/08/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
During inspection, dish machine was not sanitizing. Thermalabel was not turning black and temperature gauges were not getting up to required temperatures. Dish machine repair man was called out and machine was repaired to working order during inspection. In dish room, spray bottle of sanitizer was not strong enough according to test strips, proper concentration of quat sanitizer is 200-400 ppm. Spray bottle was changed out. Ice machine has mold build up in the top where the ice is dispensed, clean ice machine. ***Follow up for ice machine on 7/15/11.***
1.5
16.
In the hot hold unit by the grill, the tomato sauce was not being properly held at 135F or greater. The sauce in the top was too cool, be sure to stir foods in hot hold units regularly. Sauce was stirred and brought up to temperature.
0.0
17.
On the sandwich make line, several food items were not being properly maintained at 45F or less. All cold potentially hazardous foods must be maintained at 45F or less. Foods that were not cool enough were overfilled in the pans, do not fill pans above the chill line on the pan so that foods can be properly maintained at temperature. Excess foods in container was removed and re-cooled quickly.
0.0
21.
Hot water at the 3 compartment sink is not reaching 140F as required when using a hot water sanitizing dish machine. A mixing valve installed at the 3 compartment sink appears to be allowing the hot and cold water to mix when only the hot water is turned on. Repair or replace valve.
0.0
23.
Observed tomatoes that were cooling after being sliced from room temperature tomatoes that were going into the cooler tightly covered in plastic. Foods cooling from room temperature must be cooled to 45F or less within 4 hours. Be sure to leave any cooling foods loosely covered or uncovered if protected from overhead contamination.
0.0
36.
The foam seal on the walk-in cooler is loose, resecure foam seal. Replace the torn gaskets on the sandwich, salad, and pizza line coolers, as well as the bar coolers. In the top of the salad line, the screws made for the unit are missing, one was replaced with a large screw, need to replace the missing screws in the top with those designed for the unit. Some of the shelves in the pizza coolers are starting to get worn, replace worn shelves. The cutting boards on the salad and sandwich make lines have deep cuts and some staining, resurface or replace cutting boards. There is standing water in the bottom of the left pizza line cooler, have cooler looked at to insure that it is not leaking, there should not be standing water in the bottom of the cooler. The dish machine racks are worn at the corners, replace worn racks. The metal guard on the slicer has some small grooves and wear that is not easily cleanable, replace guard. In the bar, there is a green cutting board that has been caulked to the top of an unused sink, where the soda guns have dripped on the board, there is mold and the caulking is in poor repair, remove the cutting board and clean sink throughly; if a cover is needed for the sink, use a non-porous, easily cleanable surface and make sure that is it removable for regular cleaning. Recaulk the splash guards at the handsink near the dish room. There is a lot of condensation on the outside of the beer taps, tap stand may not be properly insulated, have this looked at. Repair the damaged light switch plate in the dishroom and the plate behind the hot hold unit by the grill.
0.5
38.
Dish machine gauges were not properly functioning according to the machine repair man, machine was not sanitizing during inspection. Repair man fixed machine during inspection. Be sure to get staff into the habit of checking the machine regularly and insure that is it reaching proper temepratures prior to cleaning dishes. The outside of the dish machine needs some cleaning. There is some build up on parts inside of the machine, it may need to be delimed.
0.5
39.
In the bar, the slide top bottle cooler is NSF approved, but only for the storage and display of packaged or bottled products. There were open spout liquor bottles, juices, and opened wine in this cooler. Any opened containers should be stored in a cooler approved for open container storage.
0.0
40.
Clean the shelves in the walk-in cooler, utensil storage shelves, and undersides of the shelves over prep areas and in the dish room. Clean the pre-rinse sprayer in the dish room. Clean the non-food contact portions of the slicer, there is some build up in these areas. Clean the back walk-in freezer gasket. There is some mold on the outside of the beer taps, clean taps.
0.5
45.
The floors in the bar are rough and need to be repaired or replaced. Clean the walk-in cooler and beer cooler floors. Clean the walls in the dish room. In the ceiling over the grill, metal cooler pan bars are being used to replace missing drop ceiling support, replace with correct ceiling support. Clean the fan covers in the walk-in coolers and freezers. In the bar, a light is needed over the ice bin, ice bins used for customer beverages must have at least 50 foot candles of light.
0.5
46.
Lighting throughout the front prep areas is low, a minimum of 50 foot candles is required in all food prep areas. The light covers throughout the kitchen are stained/discolored and cloudy, clean or replace light covers. Replace the broken light cover by the back walk-in freezer. The outside storage shed does not have any lights, a minimum of 10 foot candles is required in all storage areas, need to add lighting in shed. Recaulking in seams and corners is needed in the grill and pizza hoods. Replace the damaged hood vent covers in the grill hood.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 06/17/2010
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
17.
Keep all potentially hazardous cold foods 45F or below. Sandwich make table is not holding proper temperatures. All foods in top portion of make table were above 50F. Manager emptied unit and removed foods that wree out of temperature control.
2.0
28.
Numerous flies in the kitchen, dining room, and restrooms.
1.0
34.
Allow all utensils to air dry. Observed wet stacked cups at drink station.
1.0
36.
Remove all broken lexan pans and lids. Observed several broken lexan pans on air drying rack. Resurface/replace grooved cutting boards. Replace damaged gaskets on refrigeration units(3). Water is in the bottom of the sandwich make table and is not holding proper temperatures. It is highly recommended that the unit be looked at to ensure that it is working properly.
0.5
39.
All food storage containers must be food grade. Observed sliced tomatoes being stored directly in a grocery bag that was not food grade.
0.5
44.
Keep dumpster doors closed when not in use.
1.0
46.
50ft candles of light are required in all food prep areas. Area in front of pizza ovens is not at 50ft candles.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 03/25/2010
Score: 97
#
Comments
Points
30.
Linens were observed stored on concrete outside of back door upon arrival for inspection. If the linens are delivered before anyone at the establishment can accept them it is highly recommended that a rack be provided to put the linens on until they can be recieved.
1.0
34.
Store all utensils in such a way that the handles are pointing out of the storage container. Allow all utensils to air dry. Observed wet stacked utensils on air drying rack.
0.5
40.
Clean shelving in walk in cooler.
0.5
44.
Keep dumpster doors closed when not in use.
0.5
45.
Clean splash from walls at work stations in food prep area.
0.5
46.
50ft candles of light are required in all food prep areas. Area in front of pizza ovens is not at 50ft candles.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 09/23/2009
Score: 94
#
Comments
Points
11.
Clean and sanitize vegetable chopper. Observed dried debris on blades.
3.0
19.
Do not store chemicals next to food. Observed bottle of sanitizer hung on a shelf facing puzza dough on prep table.
0.0
33.
Ice scoops were stored in an ice scoop holder that had a pungent and molded/mildewed rag shoved in the bottom. Ice scoops were removed and washed. Ice scoop holder was taken off the wall.
1.0
36.
Replace 1 gasket on pizza make table. Repair table top door on pizza make table. Shelves are beginning to rust in the walk in cooler. Rust is on ice chute in the ice machine. Replace broken/cracked lexan pans.
1.0
46.
Replace missing vents in kitchen an dfood prep areas. Replace broken light shield in walk in cooler. Clean fan guards in walk in freezer. Clean fan in the dishwash area.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 04/28/2009
Score: 89.5 + Education Credit: 2 = 91.5
#
Comments
Points
10.
Keep all foods covered in walk in cooler to prevent contamination. Observed cooked ground beef that was cooling uncovered in the walk in cooler on top of dough under shelving.
3.0
11.
Sanitizer must be at least 200ppm(quat). Sanitizer was less than 200ppm during inspection. Clean and sanitize vegetable chopper. Observed dried debris on blades.
1.5
15.
Ensure that all reheated foods are reaching at least 165F. Soup and marinara sauce in steam well were both 64F.
3.0
29.
All food handlers must wear hair restriants.
0.0
34.
Allow all utensils to air dry. Observed several wet stacked pans on air drying rack.
1.0
36.
Replace 1 gasket on pizza make table. Repair table top door on pizza make table. Shelves are beginning to rust in the walk in cooler.
0.0
43.
Provide hand towels at all hand wash sinks.
1.0
45.
Floors need to be smooth and easily cleanable. Observed chipping paint and noted that a few floor tiles were missing in front of the beer cooler.
0.5
46.
Replace missing vents in the hood system. Replace broken light shield in walk in cooler. Replace burnt out light bulbs in walk in reezer and beer cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 01/06/2009
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
10.
Keep all foods covered in walk in cooler to prevent contamination. Observed pans of dough and cooked ground beef that was cooling uncovered in the walk in cooler.
3.0
15.
Ensure that all reheated foods are reaching at least 165F. Soup and marinara sauce in steam well were both 105F.
1.5
34.
Allow all utensils to air dry. Observed several wet stacked pans on air drying rack.
0.5
36.
Replace grooved cutting boards on make tables in kitchen area.
0.0
45.
Floors need to be smooth and easily cleanable. Observed chipping paint and noted that a few floor tiles were missing in front of the beer cooler.
0.5
46.
Replace missing vent covers in front of the hood system.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 04/15/2008
Score: 95
#
Comments
Points
15.
PIZZA SPATULAS OBSERVED STORED ON NOT CLEAN SURFACE BETWEEN PIZZA OVENS. STORE ALL WARES ON CLEAN, CLEANABLE SURFACES.
1.5
17.
METRO SHELVING, DUNNAGE RACKS IN DRY STORAGE OBSERVED TO BE NOT CLEAN. GASKETS ON UNDERCOUNTER COOLER OBSERVED TO BE TORN. STANDING WATER OBSERVED IN BOTTOM OF REACH IN COOLER - NO CONTAMINATION OF FOOD OBSERVED. MAINTAIN NON-FOOD CONTACT SURFACES CLEAN AND IN GOOD REPAIR. CLEAN SHELVING AND HAVE COOLER SERVICED TO FIND SOURCE OF WATER AND REPAIR.
1.0
23.
CANWASH AREA OBSERVED TO NOT HAVE MIXING FAUCET AND IS MISSING ONE BACKFLOW PREVENTER. PROVIDE MIXING FAUCET OR MIXING "Y" CONNECTOR AND BACKFLOW PREVENTER ON PIPE THAT CURRENTLY DOES NOT HAVE ONE.
1.0
28.
HALF WALL AROUND PIZZA PREP TABLE OBSERVED TO BE NOT CLEAN AND NOT IN GOOD REPAIR. FLOORS UNDER PIZZA COOLER AND IN BEER COOLER OBSERVED TO BE NOT CLEAN - MAINTAIN FLOORS, WALLS, AND CEILINGS IN GOOD REPAIR.
0.5
30.
SEVERAL VENTILATION DUCTS IN KITCHEN OBSERVED TO BE MISSING COVERS AND NOT CLEAN. MAINTAIN VENTILATION CLEAN AND IN GOOD REPAIR - REPLACE MISSING COVERS.
0.5
32.
LARGE NUMBER OF KEGS IN KEG COOLER OBSERVED TO BE STORED DIRECTLY ON THE FLOOR, BLOCKING CLEANING ACCESS TO AREA UNDER SHELVING. ALL ITEMS IN ROOMS WHERE FOOD IS STORED SHALL BE AT LEAST 12 INCHES ABOVE THE FLOORS.
0.5
General Comments
OF ALL WARES INSPECTED, ONE BAR SODA GUN OBSERVED TO HAVE MOLD GROWTH. ALL OTHER WARES CLEAN, PROPERLY MIXED SANITIZER PRESENT, AND WAREWASHING MACHINE OBSERVED TO BE IN GOOD REPAIR - SODA GUN CORRECTED ON SITE. TWO CASES RAW ANIMAL FOODS OBSERVED ABOVE CASED READY TO EAT FOODS IN FREEZER - NO PRIOR VIOLATIONS REGARDING FOOD PROTECTION DURING STORAGE IN COOLERS AND FREEZERS ON RECORD - REMINDER: RULES REGARDING PROHIBITION OF STORAGE OF RAW ANIMAL FOODS OVER READY TO EAT FOODS APPLY IN FREEZERS AS WELL AS COOLERS - CORRECTED ON SITE - REPEAT VIOLATION CAN RESULT IN UP TO 5 POINT DEMERITS ON FUTURE INSPECTIONS. INFORMATION ON UPCOMING SERVSAFE CLASSES CAN BE FOUND AT WWW.SERVSAFE.COM AND THE ENVIRONMENTAL SERVICES PAGE OF WWW.WAKEGOV.COM .
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 08/30/2007
Score: 91
#
Comments
Points
2.
PIZZA FOR BY-THE-SLICE SALES OBSERVED AT 101 DEGREES WITH NO TEMPERATURE CONTROL. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT 45 DEGREES F OR BELOW OR 140 DEGREES F OR ABOVE. ALTERNATELY, TIME IN LIEU OF TEMPERATURE MAY BE USED WITH APPROVED TILT PLAN. CONTROL SAFETY OF PIZZAS BY TEMPERATURE OR SUBMIT TILT PLAN FOR APPROVAL WITHIN 7 DAYS.
2.5
9.
EMPLOYEE DRINKS OBSERVED ON PREP TABLE NEXT TO PIZZA BOX FOLDING AND ON HALF-WALL OVERLOOKING FOOD PREP AREA WITH ACTIVE PREP. EMPLOYEE DRINKS SHALL BE COVERED AND LOCATED TO NOT CONTAMINATE FOOD, UTENSILS, OR SINGLE USE ITEMS. CORRECTED ON SITE.
2.5
11.
0 PPM SANITIZER OBSERVED IN SANITIZER SPRAY BOTTLE IN BACK PREP AREA - SPRAY BOTTLE MAY HAVE BEEN MISLABELED. CORRECTED ON SITE BY REFILLING SPRAY BOTTLE TO PROPER CONCENTRATION. SMALL AMOUNT OF MOLD GROWTH OBSERVED IN SODA GUN AT BAR - DO NOT USE GUN UNTIL WASHED, RINSED, AND SANITIZED. FOOD DEBRIS OBSERVED ON SEVERAL PANS AT WAREWASH STORAGE AREA. ENSURE THAT ALL WARES ARE FULLY WASHED, RINSED, AND SANITIZED PRIOR TO STORAGE - CORRECTED ON SITE.
2.5
17.
MOLD OBSERVED ON NON-FOOD CONTACT SURFACES OF ICE MACHINE AND NON-FOOD CONTACT UNDERSIDES OF SODA FOUNTAIN HEADS. DRY GOODS BIN RACK OBSERVED TO BE NOT CLEAN. MAINTAIN NON-FOOD CONTACT SURFACES CLEAN AND IN GOOD REPAIR.
1.0
30.
LIGHT SWITCH FOR BACK FREEZER SHOWS SIGNS OF SCORCHING AND FREEZER LIGHTS ARE NOT WORKING. HAVE LIGHT REPAIRED TO MEET LIGHTING REQUIREMENT OF AT LEAST 10 FT CANDLES IN STORAGE AREAS.
0.5
General Comments
PITCHER OBSERVED IN HANDSINK OF BAR DURING HOURS WHEN BAR NOT IN OPERATION - ENSURE THAT HANDSINKS ARE FULLY ACCESSIBLE DURING HOURS OF OPERATION. TOWELS FOR ONE DISPENSER OBSERVED STORED ON SHELVING NEXT TO DISPENSER - KEEP DISPENSER LOADED TO ENCOURAGE PROPER HANDWASHING. TILES IN DISHWASH AREA BEING REPAIRED AT TIME OF INSPECTION - ENSURE THAT FLOORS ARE MAINTAINED IN GOOD REPAIR. SERVSAFE CREDIT REQUIRES PROOF OF AT LEAST 12 CLASS HOUR COURSE ATTENDANCE WITHIN THE LAST 3 YEARS. REPRINTS OF SERVSAFE CERTIFICATES CAN BE ORDERED AT WWW.NRAEF.ORG OR WWW.SERVSAFE.COM . INVESTIGATED COMPLAINT #133151 AND DISCUSSED FINDINGS WITH OWNER KENT.
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 03/05/2007
Score: 91 + Education Credit: 2 = 93
#
Comments
Points
3.
individual dressings labeled "must refrigerate" are stored at room temp; 66 degrees F; parmesan cheese kept in large plastic container on pizza prep table at room temp; refrigerate dressings and keep cheese in an ice bath; do not store sliced fruit or milk products in bottle coolers
2.5
11.
slicer blade had cheese left on it; two soda gun nozzles have build-up
2.5
15.
utensils near stove stored in standing water; keep utensils on a clean, dry surface; wipe out ice scoop holder with sanitizer daily; wet cups and plates stacked; air dry all items completely before stacking
1.5
16.
napkin holders need to be cleaned; debris and dried liquids on the inside and outside of containers
1.0
28.
floor covering ( paint ? ) is peeling and flaking off; floor damage at entrance to beer cooler; one wall in the dry storage room ( adjacent to freezer ) has mold growth and moisture droplets; clean floors inside coolers and throughout facility as needed
1.0
29.
increase lighting at wait stations to 50 foot candles; replace broken light bulbs; the bar needs 50 foot candles of lighting whereever drinks are made
0.5
General Comments
GC # 13 : sharpen veggie slicer blade ; GC # 17 : beer cooler door does not close completely; clean equipment as needed; remove unused microwave ; GC # 5 : keep thermometers available and provide refrigerator thermometers where needed
Location: 601 W PEACE ST RALEIGH, NC 27605-1519 Facility Type: Restaurant Inspection Date: 11/30/2005
Score: 90.5 + Education Credit: 2 = 92.5
#
Comments
Points
9.
Store employee personal items in designated area.(coats, purses,apron,etc) Store below and away from food, food prep area, utensil, utensil storage area, single service articles and clean linens.
2.5
15.
Thoroughly air-dry utensil/equipment before stacking or storing. Clean utensil/equipment shall be stored in or on clean dry area and in a manner to prevent contamination. Clean utensil shelving near dishwasher.Wipe/clean utensil shelving/bins throughout. Clean utensil shelving under rubber bar mat. (bar area) Clean area where pizza spatula is stored. Clean ice scoop holder in bar closet.(replace)
1.5
17.
Repair gasket on keg walk-in cooler door. Clean keg line and interior of keg walk-in cooler. Tightly secure shelving over 3 prep sink. *Replace rusted shelving/shelving which laminate is coming off in walk-in cooler. Thoroughly clean shelving(underside). Discard/replace containers which are cracked/broken. Properly repair plumbing to handsink. Repair base exterior of walk-in freezer.(Fabricated metal molding tightly secured and sealed) Wipe/clean exterior of dry storage containers. Replace damaged scale. Wipe/clean shelving,base and gaskets on reach-in refrigeration units. Replace broken/split gasket on pizza prep line refrigeration unit. Clean soda gun holder. Clean high chairs. Clean hood grates. Clean/dust top of stall fixtures. Clean underside of soda dispensing device. Clean soda in-a-box stand and lines. Paint or apply wood sealant to bare wood alcohol storage shelving. Replace damaged pizza spatula. Clean door to ice machine. Replace damaged/broken electrical outlet covers. Repair interior of lid to cover top section of refrigeration unit.Clean high hanging fixtures.
2.0
24.
Have establishment exterminated due to fruit flies! Many fruit flies observed in storage room area.
2.0
28.
Thoroughly clean floors, walls and ceiling throughout establishment. Replace missing corner molding. Replace out of place ceiling tiles. Replace broken/damaged base tile molding. Clean ceiling fans.
1.0
29.
Replace blown light bulbs throughout establishment. (hood system, over prep sinks,dishwashing area)
0.5
General Comments
Replace pitting/corroding faucet fixtures on handsinks.
