2-401.11; Core; There was employee an employee drink and several premade food plates that were stored above ready-to-eat food items. Employees shall eat, drink, only in designated areas where the contamination of exposed Food, clean Equipment, Utensils and Linens, or other items needing protection can not result. CDI.. The items were moved away from the food items.
0.0
16.
4-601.11 (A); Priority Foundation; There were a few knives that were stored clean that had food debris on the surface of the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean shall be clean to sight and touch. CDI... The dishes were placed in the dish room to be washed again.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The cold hold unit in the grill areas was holding the following potentially hazardous food items at 54F Coleslaw, Sliced tomatoes, cut lettuce, Ham, and Chicken. These potentially hazardous food items must be held at 41F or below.
CDI.. The food items were moved out of the reach-in cold hold unit. The food items were below 41F before the end of the inspection.
1.5
33.
3-501.15; Priority; Eggs were cooled down to 65F and covered tight and placed in the walk-in cooler. Two trays of hamburger patties were cooled down to 50F and covered tight in the walk-in cooler. Food items must not be covered until the food reaches 41F or below. Food items must be cooled by using the following methods; placing foods into smaller portions, adding ice as an ingredient, placing food into an ice bath, using heat transfer equipment, using rapid cooling methods, leaving food slightly covered if there is no risk of overhead contamination. CDI.. The food items were slightly covered.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. This was a point item on the last inspection. CDI... The shelves and dishes were cleaned.
1.0
47.
4-501.11; Core; The reach-in cold-hold unit at the grill area could not maintain food temperatures at 41F or below. All cold hold units that hold potentially hazardous food items must be able to hold foods at 41F below. All equipment must be maintained in good working condition. CDI.. The food was removed from the unit and a work order was put in for the unit.
0.5
49.
4-601.11(B) and (C); Core; Clean the gaskets on the cold -hold units. Clean the air-drying shelves. Clean out the hot holding cabinets. Clean around the cooking equipment. Equipment shall be kept free of an accumulation of dirt, Food, residue and other debris.
0.5
56.
6-403.11; Core; There were employee backpacks, jackets and other personal items stored in contact with clean dishes. There were also several food plates that were stored in food prep or storage areas. Areas designated for Employees to eat, drink must be located so that Food , Equipment, Linens, and Single-Service items are protected from contamination. CDI.. The items were moved away from the food prep areas.
3-501.16 (A)(2) and (B); Priority; Salad mix was held at 58F, boiled eggs were held at 54F, sliced tomatoes were held at 54F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were cooled down to 41F before the end of the inspection.
1.5
28.
7-102.11; Priority Foundation; There was one spray bottle that was not labeled. All spray bottles must be labeled with the common name of the item in the spray bottle. CDI.. The spray bottle was properly labeled.
0.0
43.
3-304.12; Core; The ice scoop was left in the ice machine. The ice scoop must be stored out of the ice machine in-between uses. CDI... The ice scoop was placed out of the ice.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes must be they are not exposed to splash, dust, or other contamination.
1.0
45.
4-903.11(A) and (C); Core; Two boxes Single service gloves were stored on a handwashing sink. Single Service items must be stored so they are not exposed to splash, dust, or other contamination. CDI.. The gloves were moved away off handwashing sink.
0.0
47.
4-501.11; Core; There was a reach-in cold hold unit that could not maintain at 41F or below. All cold hold units must be able to maintain cold temperatures at 41F or below. A work order was put in the for the unit.
0.5
47.
4-501.12; Core; Resurface or replace the red cutting boards that have deep cuts on both sides of the boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and Sanitized, or discarded if they are not capable of being resurfaced
0.0
49.
4-601.11(B) and (C); Core; Clean the air drying shelves. Clean the drip pans in the hot units. Clean the speed racks and rolling carts. Clean the storage shelves. Equipment shall be kept free of an accumulation of dirt, Food residue, and other debris.
3-501.16(A)(1) ; Priority; There was a pan of cooked onions being held at 123F. There was also three cooked pans of cauliflower that was held at temperatures that ranged from 120 to 124F. These potentially hazardous foods must be held at 135F or above. CDI.. The items were reheated to 165F. The food items not reaching 135F did not call for full points being taken on this insepction.
1.5
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were a few dishes that were stacked wet.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination.
0.5
49.
4-601.11(B) and (C); Core; Clean the air drying shelves. Clean the speed racks and rolling carts. Clean out the bottom of the hold hold and cold-units. Clean the storage shelves. Clean around cooking equipment. Equipment shall be kept free of encrusted grease deposits and other soil accumulations.
0.5
55.
6-501.12; Core; Clean the ceiling tiles to remove the dust. Clean the floors in the dry storage area to remove the food debris from the floor. Physical Facilities must be cleaned as often as necessary to keep them clean.
3-302.11; Priority; Raw beef patties were stored above raw salmon. Food must be stored according to the final cook temperature. Food must be stored in manner to prevent contamination. CDI... The food items were placed in the correct final cook temperature.
0.0
16.
4-602.11; Priority; Clean the ice dispensers on the drink machines to remove the pink growth. Ice is considered a food and must be stored in a clean location. Clean the ice dispensers at a frequency necessary to preclude the accumulation of the pink growth. CDI.. The ice machine was cleaned during the inspection.
1.5
21.
3-501.16(A)(1) ; Priority; There were potentially hazardous food items that were held below 135F. Except during preparation, cooking, or cooling Potentially Hazardous Foods must be maintained at 135F or above. CDI.. The food items were reheated to 165F.
1.5
28.
7-201.11; Priority; There was a liquid cleaner that was stored with the spices at the grill area. Toxic materials must be stored so they can not contaminate Food, Equipment, Utensils, and Single-Use Items. CDI.. The blue liquid cleaner was moved away from the spices.
0.0
47.
4-501.11; Core; One of the grab-in-go units could not maintain a temperature of 41F. The ice machine was not working at the time of the inspection. All equipment must be in good repair and easy to clean. All the food items were removed from the grab-in-go unit that was not working properly.
3-501.16(A)(1) ; Priority; A pan of cooked hot dogs were being held hot at 122F. This potentially hazardous food must be held hot at 135F or above. CDI.. The manager placed the hot dog in the trash can.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Two containers of salad mix were being held cold at 53F. This potentially hazardous food must be held cold at 41F or below. CDI.. The food items were removed from the salad bar and placed in the trash can by the manager.
1.5
36.
4-203.12; Priority Foundation; There was a display cold hold unit held potentially hazardous foods but, there was no thermometer in the unit. All units that hold potentially hazardous foods must have an accurate thermometer in the unit. CDI.. A thermometer was placed in the unit.
0.5
39.
3-305.11; Core; There was a pan of cooked hot dogs and bacon that were stored under a cabinet that was uncovered. Food must be stored in a manner to prevent contamination.
1.0
39.
3-307.11; Core; In a walk-in cooler food was stored under a pipe that had frost build-up.
Food must be protected from contamination.
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.
0.0
44.
4-903.11(A), (B) and (D); Core; In the dish room there was trash can that was stored beside the air-drying rack there was no barrier between the dishes and the trash can. Debris from the trash can was getting on the clean dishes. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. CDI.. The dishes were placed back at the dish machine to be washed again.
0.5
45.
4-903.11(A) and (C); Core; Single service items were stored with the food contact portion facing up and in reach to the customers. Single service items must be stored where they are not exposed to splash, dust, or other contamination.
0.0
47.
4-501.11; Core; There was frost build-up on the pipes on the walk-in cooler near the cooking area. All equipment must be in good repair and easy to clean.
0.5
49.
4-601.11(B) and (C); Core; Clean the air-drying shelves to remove the food debris. Clean the pipes in the cooler to remove the food debris. Clean the cabinet at the grill area to remove the mice droppings. Clean around the cooking equipment. Equipment must be kept free of an accumulation of Food residue, and other debris.
0.5
55.
6-501.12; Core; Clean the floor in the dry storage room to remove the soda syrup. Physical Facilities must be cleaned as often as necessary to keep then clean.
6-301.12; Priority Foundation; Handwashing sink behind the cook station did not have paper towels. Each handwashing sink shall be provided with individual disposable towels, or a heated hand drying device. CDI - Paper towels added.
1.0
16.
4-602.11; Ice-machine observed with black residue on the ice shield. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Increase the cleaning frequency of the icemachine.
1.5
16.
4-601.11 (A); Priority Foundation; Coffee containers stored away on a wire shelf in a storage room still had coffee in them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - PIC removed containers to be discarded.
0.0
44.
4-903.11(A), (B) and (D); Core; Tongs at the grill/stove observed hanging on oven door handles. The utensils are exposed to possible contamination. Utensils shall be stored in a clean and dry location and in a manner where they are not exposed to contamination. Do not hang utensil items off the oven door handle.
0.0
47.
4-501.11; Core; Some lights at the hood ventilation system do not work/are flickering. Equipment shall be maintained in a state of good repair and condition. Repair/replace lights at the hood vent system.
0.0
48.
4-204.114; Core; Dishwashing machine has missing curtains. Dishwashing machine and rinse tanks shall be equipped with baffles, curtains, or other means to minimize internal cross contamination of the solutions in wash and rinse tanks. PIC stated items were on order.
0.5
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
6-301.14; Core; Handwashing sinks lacking handwashing sign in dish room, and in kitchen. 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- Signs directing staff to wash their hands provided for posting.
0.0
16.
4-602.11; Core; Some of the soda nozzles observed with white buildup. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Clean these items more thoroughly. Recommend using stiff brush occasionally with cleaning to get at the buildup. CDI- Nozzles returned for cleaning.
0.0
16.
4-601.11 (A); Priority Foundation; In the dish room, dishes stored as clean observed with food debris and sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Soiled dishes returned for re-cleaning. [REPEAT]
1.5
21.
3-501.16(A)(1) ; Priority; Sausage patties hot-holding at the service line measured at 104-140F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and greater. CDI- Off Temperature food voluntarily discarded by PIC during inspection. Recommend using clear dome chafer cover lids at the service line for foods like sausages.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cut honeydew melon at the service line cold-holding at 50F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Melon voluntarily discarded during inspection.
1.5
28.
7-102.11; Priority Foundation; Labeling needed on dispensers for hand soap and for hand sanitizer in the staff restrooms. Labeling faded off of some of the soapy water and sanitizer buckets. 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- Labeling added during inspection.
0.0
37.
3-302.12; Core; Labeling needed on containers of spices and squeeze bottles of food ingredients. 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 labeling to these items.
0.0
49.
4-601.11(B) and (C); Core; Food debris accumulation inside cold-hold reach in storage unit. Debris and residue accumulation on and around wall-mount knife rack. In dish room, clean dish storage racks observed with residue and food debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and maintain clean. [REPEAT]
0.5
53.
5-501.17; Core; Ladies restroom for staff lacking covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the ladies restroom.
0.5
55.
6-501.12; Core; Residue accumulation under and around cooking equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and maintain clean.
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 PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
4-601.11 (A); Priority Foundation; There were some dishes that were stored as clean that had wet food debris on the surface of the dishes. All food service equipment stored as clean must be clean to sight and touch. CDI... The dishes were placed back at the dish machine to be washed again.
0.0
21.
3-501.16(A)(1) ; Priority; In a hot hold unit grilled fish was holding at 120F, string beans was holding at 118F, Rice was holding at 119F, Chicken Wings was held at 123F, These potentially hazardous foods must be held at 135F or above. CDI... The foods were reheated to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; In a cold hold unit Sliced melons were held at 60F, Sliced tomatoes were held at 62F, yogurt was held at 64F, and Salsa was held at 60F. These potentially hazardous foods must be held cold at 41F or below. CDI... The food items were discarded by the manager on duty.
1.5
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.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean the air drying shelves to remove the food debris. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored in a manner to prevent contamination.
1.0
47.
4-501.11; Core; Repair the cold hold unit on the front counter that could not maintain cold hold temperatures at 41F or below. All equipment must be in good repair
0.5
49.
4-601.11(B) and (C); Core; Clean the storage and air drying racks. Clean around the stoves, grill, and cooking equipment. Clean the three compartment and food prep sinks. Clean out the hot and cold hold units. The Food-Contact Surfaces of Cooking Equipment and pans must be kept free of grease deposits and other soil accumulations.
0.5
56.
6-303.11; Core; Replace the blown light bulbs in the storage areas. There must be at least (10 foot candles) of light at distance of (30 inches) above the floor in the dry food storage areas.
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
*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.
*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.
Starting 1/1/2109 the NC FOOD CODE 3-501-16(A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
The dish machine rinse temperature gauge is showing 180-220F while the rinse cycle on the dish machine is running. The dishes appear to be wet and properly exposed to hot water during sanitizing but according to NC Food Code, it is a violation for the rinse water temperature to reach greater than 194F. At high temperatures, the hot water may vaporize and not properly contact the dishes for sanitizing. The gauge may need to be repaired/replaced or the booster heater may need to be adjusted.
cream cheese packets closest to the front in the grab and go cold hold unit were 48-49 degrees. The cream cheese packets further back in the unit were 41 degrees. The container of cream cheese packets were pushed back further into the unit.
for more information, go to www.wakegov.com/food Make sure that if one employee is in the dish room, that person must wash hands in between washing dishes and handling clean dishes to help prevent contaminating clean items.
This facility cooks eggs to order in Grill station. This practice requires a Consumer Advisory. Consult Food Code for proper wording (3-603.11). Add air temperature therometer in 4 door cooler in Grill station, and the one in the Grab & Go 1 cooler reads 50F when cold foods are 43-44F. This thermometer may need to be replaced.
Found a tray of carrot salad stored open in the walk-in cooler. Food must be stored covered unless it is in the cooling process. Found boxes of chips stored on the floor in the front storage room. Found uncovered cookies stored next to a trash can under the oven in the coffee area. Food must be stored in a manner to avoid contamination. CDI - trash can was moved away from the food and the cookies were pushed further back under the oven. Tray of carrot salad bowls were covered with another tray. Chips were removed from the floor.
1.5
11.
Found the tomato slicer blade stored with food debris still on the blade after cleaning. Food contact surfaces must be kept clean and be properly sanitized. CDI - tomato slicer was cleaned again.
0.0
13.
Found 2 pieces of fried chicken that had stuck together and only reached a final cook temperature of 125-150 degrees F. The rest of the chicken in the batch met or exceeded proper cooking temperatures. Chicken must reach a final cook temperature of 165 degrees F or above. CDI - chicken was placed back into the fryer to finish cooking.
0.0
16.
Found spaghetti noodles out of temperature on the top. Found turkey legs to be out of temperature in the steam table. Potentially hazardous foods being hot-held must be kept at 135 degrees F or warmer. CDI - noodles were stirred. Turkey legs were reheated. Recommend adding a lid for the turkey legs because they do not make good contact with the pan to transfer heat.
0.0
17.
Found bleu cheese crumbles that were 51 degrees F that were sitting out under no temperature control. Found sushi and milk to be out of temperature in the open air cooler. Potentially hazardous foods being cold held must be kept at 45 degrees F or below. CDI - cooler was in defrost cycle and teh temperature started to come back down. Talked to the manager about having the cooler checked because the cooler raised to 58 degrees F during defrost even though the report states that it never gets above 48 degrees F. Bleu cheese crumbles were added to an ice bath.
2.0
19.
Found 2 spray bottles that were not labeled. Toxic substances must be properly labeled.
0.0
21.
Found the hot water to be 135 degrees F. Facility uses a hot water sanitizing dishmachine, therefore the hot water must be maintained at 140 degrees F or above at all times.
0.0
26.
Found an open bag of grits in the storage room. Once opened, dry foods must be labeled and stored in a container with a tight fitting lid.
0.0
28.
Found many small black flies in the dish washing room. Be sure adequate measures are taken to eliminate pests.
0.0
33.
Found ice scoop stored in dirty water in the coffee area. Found scoop handles laying down in the coffee flavor powders. Found the scoop for the sushi rice to not have a handle. In-use utensils must have handles and the handles must be extending out of the food. They may also be stored on clean/dry surfaces.
0.5
34.
Found clean plates stored on dirty plate racks. Found clean plates stored next to a handwashing sink where they could become contaminated. Keep out of splash zone (18 inches). Clean utensils must be stored on clean suraces and in a manner to avoid contamination.
0.5
35.
Found a roll of syran wrap stored at the handsink near the sandwich making station. Found a single-sleeve of cups stored uncovered out by the self-service coffee station. Single-service items must be stored in a manner to avoid contamination.
0.5
40.
Need to clean the following soiled surfaces: dry storage rack kept in Conference Dining's kitchen; bottom of the reach in cooler next to the walk-in cooler; sushi sink; underside of the equipment in the dish room; floor racks in the dish room; and the cooler gasket in the coffee station. Non-food contact surfaces must be kept clean.
0.5
43.
Found no paper towels at the handsink in the coffee area.
0.0
45.
Need to clean the floors under equipment in hard to reach areas throughtout the facility. There is trash and build-up on the floors in these areas. Need to repair damaged floor tiles in the front storage room. Need to repair broken coving tile at the entrance of the grill area. Need to clean the floors under the Pepsi soda machine and the dry storage rack. Need to clean the wall next to the soda storage rack. Need to clean the ceiling vents in the dish room. Floors, walls, and the ceiling must be in good repair and be kept clean.
0.5
47.
Found the bottom shelf for the shelves behind the Pepsi machine to only be 6 inches off the ground. This makes it difficult to clean the floor under the shelf. This is a food storage area so the shelf must be at least 12 inches off the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found pizza, chicken curry, and steamed vegetables to be out of temperature. Potentially hazardous foods being hot-held must be kept at 135 degrees F or above. CDI - chicken curry was reheated, vegetables were stirred, and the pizza was discarded. Heat for the pizza warmer was turned up.
0.0
17.
Found several items in the pizza make line cooler, at the sandwich make line in ice baths, and in the self-service topping cooler to be out of temperature. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - added water to the ice to make it an ice slurry. Closed the doors on the make line cooler. Talked about reducing food levels.
2.0
26.
Found a sugar container that was not labeled. Once opened, dry foods must be properly labeled and put in containers that have tight fitting lids.
0.5
34.
Found wet containers that were tightly stacked. Utensils must be properly air-dried prior to stacking tightly. Found clean utensils stored in dirty drawers and on dirty plate carts throughout the facility. Be sure clean utensils are stored on clean surfaces.
1.0
35.
Found plastic covered sleeves of cups stored in an open crate on the floor in the coffee station. Single-service items must be stored in a manner to avoid contamination.
0.0
36.
Need to defrost the freezer in the grill area. Need to removed the cardboard from the floor rack so it is easily cleanable. Food and non-food contact surfaces must be kept easily cleanable and in good repair.
0.0
40.
Need to clean the following soiled surfaces: inside of make line cooler not being used; bottom of the bread cooler; interiors and exteriors of the warmers in the grill area; exteriors of all equipment in the grill area(table legs, wheels, etc.); interiors of coolers in the grill area; underside of the sneezeguard at the salad bar; cabinent door tracts; utensil drawers; and the plate carts. Non-food contact surfaces must be kept clean.
0.5
45.
Need to clean the floors in the walk-in freezer, on the walk-in cooler ramp, in the dry storage room, and under the equipment in hard to reach areas throughout the facility. Need to clean the walls in the dish room where the conveyer belt is located. Floors, walls, and the ceiling must be kept clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found boxes of wraps, chips, and a bucket of pickes sitting on the floor at the sandwich station when I entered the facility. Food must be stored in a manner to avoid contamination. CDI - food items were removed from the floor.
0.0
17.
Found several food items in the pizza make line cooler, the sandwich station, and on the salad bar that were out of temperature. Potentially hazardous foods being cold-held must be kept at 135 degrees F or warmer. CDI - items were either discarded, moved to other coolers, or had more ice added to them.
2.0
19.
Found a spray bottle that was not properly labeled. Appeared to contain sanitizer. Be sure spray bottles are properly labeled.
0.0
21.
Found hot water to be 136 degrees F. Facility uses hot water sanitizing dishmachines, therefore the hot water must maintain at 140 degrees F or warmer at all times.
0.0
26.
Found a sugar container that was not labeled. Once opened, dry foods must be properly labeled and put in containers that have tight fitting lids.
0.0
33.
Found scoops in the eggs, water chestnuts, and the squash that did not handles. In-use utensils must have handles and the handles must be extending out of the food itself.
0.0
34.
Found containers that were tightly stacked and were sitting upright that were still wet. Observed the dishwasher tightly stack pans that had just come out of the dishmachine without proper air drying. Be sure utensils are properly air dried prior to stacking tightly.
0.5
35.
Found single-service coffee cups and smoothie cups that were stored in a manner where they could be contaminated customer coughing or sneezing. Be sure to keep plastic wrap kept up on the single-service cups to help prevent customer contamination.
0.0
36.
The cutting boards on the pizza serving line and prep cooler beside of the grill were worn. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Need to clean the following soiled surfaces: hot hold units in the grill area; bun holding drawers; rolling racks; shelves and cabinents throughout the facility. Non-food contact surfaces must be kept clean.
0.5
45.
Need to clean the floors in the walk-in cooler and the walk-in freezer. Need to clean the floor drains throughout the facility. Need to clean the walls in the restrooms. Floors, walls, and the ceiling must be clean and in good repair throughout the facility.
0.5
46.
Need to replace the burned out light bulbs over the 3 compartment sink.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Baked chicken, at the serving area, was holding in between the temperatures of 107-115F. The chicken was taken off of the line and reheated to 178F. Make sure that potentially hazardous foods are hot held at or above 135F.
0.0
36.
The cutting boards on the pizza serving line and prep cooler beside of the grill were worn. Peeling shelves found on the inside of the prep cooler beside of the grill. Must be in good repair.
0.5
39.
Crates are not to be used for commercial shelving due to the inability of cleaning. Invest in commercial racks to holding keep the food off of the floor in the upright cooler on the hot food prep line.
0.5
40.
Clean the gaskets on the cooler doors in the deli/pizza prep area. Clean the food debris in the crevices located at the sandwich side cold storagea. (General cleaning looks alot better.)
0.0
45.
Repair and repaint the damaged walls in the dry storage area. Clean the dust build-up on the ceiling of the walk-in cooler.
1.0
46.
Blown bulb over one of the steam tables. The bulbs for the steam table for grilled and main foods served were not shatterproof or shielded. Make sure that the right bulbs are being used in that area. Clean the light shield in the dry storage area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Sliced tomatoes on the sandwich line were holding in between 58-60F. They were voluntarily thrown away. Potentially hazardous foods are to be held at or below 45F.
0.0
25.
There needs to be a thermometer inside of the upright cooler and prep cooler in the deli/pizza prep area.
0.0
36.
Cutting board on the pizza serving line was worn on both sides. Peeling shelves inside of the pizza cooler. Torn gasket for the hot holding unit located on the serving line.
0.5
39.
Crates are not to be used for commercial shelving due to the inability of cleaning. Invest in commercial racks to holding keep the food off of the floor in the upright cooler on the hot food prep line.
0.0
40.
There was build-up around the hinges of the hot holding unit on the serving line. Clean around the single service plate holders, the knobs that control the temperatures of the steam table, and the bottom shelving in different prepping and storage areas of the facility. There are a lot of fixtures in the prepping areas that need to be cleaned. Made suggestion to come of with a cleaning chart to help detail the areas that are sometimes overlooked. Clean the build-up behind the ice dispensers located at the fountain drink stations.
0.5
45.
Repair and repaint the damaged walls in the dry storage area. Clean the flooring in the walk-in freezer.
0.5
46.
Clean ventilation build-up above the sandwich prep area. Clean the fan guards in the walk-in cooler, beside of the serving line. Replace the blown light bulbs on the pizza line.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There was alot of uncovered food in the walk-in coolers. Found some foods in the front part of the sneeze guards in the serving area. Food must be protected during storage.
1.5
25.
Missing a thermometer inside of the upright cooler located in the deli serving area.
0.0
26.
Open bags of dry foods found in the dry storage area. Once open, dry foods must be protected from outside contaminants. Suggestions; store in a clean container with a lid, wrap in plastic wrap, or store in a resealable storage bag.
0.5
34.
Clean containers in the storage area were still wet while being stacked on top of each other. Containers are to air-dry by either cross stacking or separation.
0.5
36.
Found some rust build-up on some shelves in the freezer in the back and some of the prep coolers on the prep line. Must be in good repair.
0.5
39.
Crates are not to be used for commercial shelving due to the inability of cleaning. Invest in commercial racks to holding keep the food off of the floor in the upright cooler on the hot food prep line.
0.0
45.
Repair and repaint the damaged wall in the dry storage area.
0.0
46.
Clean the ventilation in the restroom. Clean the some of the light shields on the hot serving line. Replace the light bulbs in the pizza storage area. Check lighting problem in the hot holding area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
no points deducted.... 17. Make sure the staff are icing all around the sides of food, in containers, during storage in the serving area.
Do not overstack food stored in containers located on the salad bar or reach-in prep cooler. Temperatures can be inconsistent and be affected by room temperature air.
0.0
35.
Single service plates were stored with the food contact portion being exposed. Store invertedly to help prevent outside contamination.
0.5
40.
Clean the cracks and crevices of drawers and holding equipment. Clean around the lights in the hot holding area. Clean the ice build-up inside of the reach-in freezer on the grill line. Clean gaskets on the cooler doors located on the grill line. Residue behind the shelves locate in the dish room.
0.5
45.
Clean the soda stains on the floor in the soda storage area.
0.5
46.
Blown light bulbs and ventilation build-up found in different parts of the serving areas and restrooms.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
no points deducted..... 11. Made suggestion to use sanitizer buckets instead of spray bottles and have it accessible for employee use. The spray bottles for sanitizer were in cabinets where they may or may not be used. Keep in a bucket and accessible to ensure use for food contact surfaces.
fruit underneath the sneeze guard need to be either individually wrapped or supplied tongs to prevent patrons from using there hands and possibly contaminating food.
0.0
17.
some foods on the prep line for pizza/sandwiches and the serving line were holding above 45F for cold holding. improve on icing foods down, lowering amounts of foods in the containers and keeping lids closed when not in use.
2.0
36.
gaskets in bad repair found on the doors of the hot holding units. cutting boards for the pizza prep area was in bad repair. replace caulking at the middle part of the utensil washing sink where its turning black. replace some of the shelving in the cold holding units with peeling paint. few cracked trays found in the utensil washing area. (work orders in place for replacing these items)
0.0
45.
in the process; build-up on the wall in the utensil washing area and cleaning floors and ceiling tiles in the soda storage area.
0.0
46.
blown light bulbs found in different parts of the serving area. cracked shield in the walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
no points deducted.....11. make sure slushy machine is routinely cleaned. may need to be cleaned/serviced more often than monthly. check with the person in charge of unit.
holding water inside of the ice buckets. stored invertedly in order to air-dry.
0.5
35.
single service plates were stored with the food contact portion facing up. store invertedly to help prevent outside contamination.
0.5
36.
torn gaskets found on some of the cooler doors. cutting board for the pizza prep area was in bad repair. replace caulking at the utensil washing sink area of the dish room. rusted shelves in some of the reach-in coolers.
0.5
40.
ice build-up inside of the reach-in freezer. build-up on some of the cooler door gaskets. clean gritty build on the doors of coolers. batter found on the legs of the waffle cooker. shall be cleaned.
0.5
43.
re-caulk handsink in the warewashing area.
0.0
45.
build-up on the walls in the storage area and men`s restroom. damage on the walls in the storage area. soda stains on the ceiling of the storage area.
0.5
46.
blown light bulbs found in different parts of the serving area. ventilation build-up above the ice machine. no shield found above the apples. shall be clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
store cooked food products and raw products with final cook temps in mind..storage order is raw/ready to eat foods top, seafood & pork next, beef (steaks to be cooked rare to well, whole intact muscle), ground beef, and last poultry..today beef patties, cooked chicken and french fry potatoes are stocked incorrectly (items haved been switched); do not keep styrofoam cups used as dispensers stored in food conatianers as found in salad bar walk in...use only scoops with handles, then these items can be left in the product handle up
1.5
11.
thoroughly clean tea urn spouts, pans, and drink machine ice chutes, then sanitize. recommend taking drinik machine ice chute assembly apart at least weekly
1.5
17.
cold hold temps on sandwich bar are not being maintained, foods listed on grid show foods disposed; place pans in the ice product level, have unit serviced to maintain temps cold;
2.0
35.
keep all single service food containers inverted, entre & pizza station
0.0
36.
replace crocks with broken, chipped, vinyl coating; service sandwich station cold hold unit...coils need cleaning possible freon needed
Found the following incorrect temperatures of potentially hazardous foods (PHFs): scrambled eggs at 131F, sausage patties at 121F, cream cheese at 67F. Keep all PHFs at 45F or less or 135F or above at all times. (Corrected on site).......Ensure the small packets of cream cheese and dairy half-n-half is on ice and do not overfill containers with. Have back-up frozen white containers to keep these items cold.
2.5
9.
Observed food worker (with gloves on) crack raw eggs onto the grill, with the raw egg white getting on his gloves, and he then proceeded to touch cheese slices with his contaminated gloves. Once gloves have been contaminated, they must be discarded and hands must be washed before handling foods or other clean utensils. (Corrected on site)
2.5
15.
Found many plates and other food containers being stored on soiled plate holders and wire shelving. Clean this shelving.
1.5
17.
Clean the following soiled surfaces and areas in all Cafe 3000 facilities: interiors and exteriors of hot holding cabinets--interiors and some exteriors of some refrigerators/freezers, including door hinges, behind door handles, bottoms of doors and gaskets--undersides of food preparation tables and counters--shelving in walk-in coolers, including wheels and casters--undersides of handles on drawers and drawer insert frames--interiors of many cabinets, food drawers and dry storage drawers--areas under steam table serving lines (by light fixtures)--exteriors of grill line equipment and underneath wok area and waffle iron exteriors in Chef`s Special area--dishwashing room conveyor belts, shelving, dunnage racks, undersides of tables and legs--tall mobile food storage racks..........Replace rusty shelving in reach-in refrigerators (Sweet shop area).........Replace the torn or improperly mounted gaskets on refrigerator/freezer doors, food drawers and hot holding cabinets (several gaskets are not sealing very well).........Repair the improperly operating freezer under the Wells bun drawer in grill area (food must NOT be stored in this unit until it is repaired properly)..........Remove the large accumulation of ice accumulation from interior of reach-in freezer in grill area............Replace the broken clear shield over one of hot holding units in buffet line..........Replace the cracked gray plastic frame on the plate holder by salad bar..........Repair the digital thermometer that is not working properly on the hot holding cabinet in Chef`s Special area. The thermometer reading fluctuated between 121F and 141F in a matter of seconds and continued to fluctuate up and down........In dishwashing room, remove all damaged and cracked plastic dishwasher racks.
1.0
28.
Clean the soiled flooring under equipment in the cafe and under dish machine. Remove cardboard from floor under machine.........Clean the soiled wall behind 3-compartment sink in dishwashing room..........Remove the old caulk and damaged stripping along the back of sink and wall and replace with new stripping and caulk..........Clean behind top metal side of handsink by locker room in dishwashing room, remount the sink to the wall and re-caulk..........Replace the broken tiles and missing grout and caulk around the hose area in the dishwashing room.
0.5
29.
Properly shielded all unshielded light fixtures throughout Cafe 3000 (where food or food equipment/utensils is stored or displayed)--or shatterproof bulbs may be used...........The lighting in staff men`s and women`s bathrooms is quite dim. Provide at least 10 ft-candles of light in these rooms.
0.5
General Comments
No points taken for the following: (5) Found one metal stemmed thermometer that read 25F when calibrated using the ice-water method. It shall read 32F, plus or minus 2 degrees F. Calibrate all thermometers daily......Found one air thermometer in reach-in refrigerator by grill area that was reading 60F (but foods like cheddar cheese in this unit were reading 45F). Replace this thermometer with one that is accurate to plus or minus 3 degrees F............(13) Replace the cracked cutting boards in pizza preparation area..........(16) Keep take-out trays inverted or in their original plastic containers.......Keep coffee filters in their original plastic bags..........(23) Remove the excess trash and debris from around outside dumpsters..............2 pts for ServSafe.
FOUND THE FOLLOWING INCORRECT FOOD TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS (PHFs--WHICH INCLUDE MEATS, DAIRY PRODUCTS, COOKED VEGETABLES, COOKED RICE, COOKED PASTA, COOKED BEANS): RICE AT 127-133F, COTTAGE CHEESE AT 48F, SAUSAGE PATTIES AT 124-133F, HALF-N-HALF AT 50F. KEEP ALL PHFs AT 45F OR LESS OR 135F OR ABOVE AT ALL TIMES. (CORRECTED ON SITE) NOTE: WHEN FOOD IS BROUGHT IN BY AN OUTSIDE RESTAURANT, BE SURE TO CHECK TEMPERATURES OF FOOD IMMEDIATELY UPON ARRIVE TO ENSURE THEY ARE CORRECT. RE-HEAT HOT FOODS TO 165F OR ABOVE IF OUT OF TEMPERATURE (LIKE IN THE CASE OF RICE TODAY).
2.5
5.
TWO METAL STEMMED THERMOMETERS USED TO CHECK FOOD THERMOMETERS WERE READING 15F AND 25F RESPECTIVELY WHEN CALIBRATED USING THE ICE-WATER METHOD. (THEY SHALL READ 32F PLUS OR MINUS 2 DEGREES F). CALIBRATE THESE THERMOMETERS ON A DAILY BASIS..........NO AIR THERMOMETER WAS AVAILABLE IN THE REFRIGERATED DRAWER AREA IN GRILL AREA. MAINTAIN A THERMOMETER ACCURATE TO PLUS OR MINUS 3 DEGREES F IN THIS REFRIGERATOR.
1.5
11.
IN DISHWASHING ROOM, UTENSILS WERE BEING WASHED, SANITIZED AND THEN RINSED IN CLEAN WATER. (NO SANITIZER WAS PRESENT IN 3RD SINK). WHEN WASHING IN THE 3-COMPARTMENT SINK, ALWAYS WASH IN THE FIRST COMPARTMENT, RINSE IN CLEAN CLEAR WATER IN THE MIDDLE SINK AND SANITIZE WITH AN APPROVED SANITIZER IN THE 3RD SINK. FOR QUATERNARY AMMONIUM SANITIZER (QUAT), THE CONCENTRATION SHALL BE AT LEAST 200 PPM BUT SHOULD NOT EXCEED 400 PPM.
2.5
17.
CLEAN THE FOLLOWING SOILED SURFACES/AREAS: SHELVING (INCLUDING IN WALK-IN COOLER)--CABINET INTERIORS (INCLUDING IN CUSTOMER SELF-SERVICE AREAS)--INTERIORS OF DRAWERS--ABOVE STEAM TABLE AREAS (NEAR LIGHT FIXTURES)--UNDERSIDES OF SOME PREPARATION TABLES, INCLUDING EDGES--WALK-IN COOLER CONDENSER GRATES--INTERIORS OF HOT HOLDING UNITS--BACKSIDES OF REFRIGERATOR/FREEZER AND DRAWER DOOR HANDLES--INTERIORS OF MICROWAVE OVENS--SHELF UNDER SALAD BAR--TALL METAL TRAY RACKS THROUGHOUT THE FACILITY--PLATE HOLDERS--DISHWASHING ROOM RUBBER CONVEYOR BELT (LARGE MOLD AND MILDEW BUILD-UP NOTED)............REMOVE THE EXCESS BUILD-UP OF ICE UNDER SALAD BAR AND REPAIR CONDENSATION LEAK IN THIS PIECE OF EQUIPMENT..........REPLACE THE DAMAGED WIRE MESHING IN THE SALAD BAR (OR CONSIDER REPLACING WITH A SOLID METAL PAN OR INSERT)..........REPLACE TORN FREEZER/REFRIGERATOR DOOR GASKETS (ENSURE THEY ARE INSTALLED CORRECTLY AND CLOSING TIGHTLY)........REMOVE THE BURNED AND PEELING PLASTIC FROM INTERIORS OF WELLS BUN WARMER IN GRILL AREA............REPLACE DAMAGED PLASTIC LID ON LARGE SUGAR CONTAINER IN SWEET SHOP..........REPLACE RUSTY SHELVING IN REFRIGERATION UNITS THROUGHOUT THE FACILITY. REPLACE WITH SHELVING THAT MEETS THE STANDARDS OF THE NATIONAL SANITATION FOUNDATION (NSF) OR EQUIVALENT..........REPAIR THE LEAK IN PIPING UNDER ONE SINK IN DISHWASHING AREA........DISCARD THE BADLY CRACKED UTENSIL/DISH TRAYS (USED TO PUT THEM THROUGH DISHWASHER) AND REPLACE AS NECESSARY.
1.0
28.
CLEAN THE SOILED FLOORING UNDER EQUIPMENT, IN WALK-IN COOLERS/FREEZER (ESPECIALLY IN CORNERS AND AROUND EQUIPMENT LEGS), UNDER HANDSINKS........IN DISHWASHING AREA,
0.5
29.
FOUND UNSHIELDED LIGHTS ABOVE FOOD PREPARATION AREAS IN GRILL AREA. PROPERLY SHIELD THESE FIXTURES OR PROVIDE SHATTERPROOF BULBS.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (3) FOUND WET CARDBOARD BOX OF RAISINS SITTING IN CONDENSATION WATER UNDER SALAD BAR (FROM ICE THAT WAS DRIPPING FROM PIPES). DISCARD THIS BOX OF RAISINS AND REMOVE OTHER FOOD CONTAINERS FROM THIS AREA. PLACE A PAN UNDER THE DRIPPING ICE BUILD-UP...........(14) FOUND SEVERAL INVERTED BREAD CRATES USED FOR SHELVING. THESE CRATES ARE NOT APPROVED SHELVING AND SHALL BE REPLACED WITH NSF APPROVED (OR EQUIVALENT) SHELVING............(31) BE SURE TO KEEP CHEMICALS BELOW AND AWAY FROM FOOD, FOOD CONTACT AREAS AND FOOD EQUIPMENT (FOUND ONE SPRAY BOTTLE OUT OF PLACE BY FOOD AND BLEACH BOTTLE SITTING ON THE CLEAN DISH SIDE OF 3-COMPARTMENT SINK)..........TWO POINTS FOR SERVSAFE.
THIS MORNING SEVERAL HOT FOODS MENTIONED IN THE TEMPS GRID ARE OUT OF TEMP..MAINTAIN HOT FOOD AT 140F OR MORE....OBERVED PART OF THE PROBLEM IS THE WATER ON THE STEAM TABLE DOES NOT MAKE CONTACT WITH THE PANS, ALSO, LIMIT THE AMOUNT OF FOODS PLACED INTO THE UNITS REPLENISHING MORE OFTEN WILL HELP TO ENSURE TEMP CONSISTANCY, SHINGLE THE MEATS, DO NOT STACK (THIS CAUSES AN INSULATION EFFECT)
2.5
11.
THOROUGHLY CLEAN & SANITIZE PLATES, BOWLS, UTENSILS, BINS, ETC....TODAY TOO MANY "CLEAN" ITEMS STORED READY FOR USE IN CADDIES
2.5
15.
THOROUGHLY CLEAN DISH CADDIES...LOTS OF FOOD DEBRIS ON THESE UNITS, KEEP THEM COVERED ONCE CLEAN TO AVOID ACCUMULATION OF FOOD PARTICLES ETC. COVERS DO NOT HAVE TO BE TIGHT, BUT AT LEAST MAKE THE EFFORT OF COVERING TOPS WITH A LOOSE COVER
1.5
17.
CLEAN FRYERS (SIDES, BOTTOMS, INTERIORS, FLUMES) FRLAT TOP GRILL, FRIG DOOR GASKETS, HANDLES, EDGES, TOPS, HINGES, DOOR JAMBS, UNDERSIDE OF SHELVES AND CABINET INTERIORS
1.0
General Comments
SEVERAL THERMOMETERS TODAY ARE OUT OF CALIBRATION FOUR DEGREES PLUS OR MINUS TODAY
cottage cheese buffet line 50F, shredded cheese buffet line 50F, canteloupe and honeydue 50F, gilled chicken breast grill line holding 130F, hold hot temps to 140F or more and cold temps 45 or less (items out of teperature have been corrected on site)
2.5
16.
single service condiment containers at service line in dirty containers, some soiled units also.always store single service items in a manner to avoid and prevent splash, dust etc. and store in clean containers
1.0
17.
clean equipment tops, edges, doors handles, wheels, legs, seems, etc.today build up noticed on dishmachine exterior, ice dispensers tops with dust, refrigeration door edges, etc; -- replace rusting racks in dessert case box, repair cabinet doors that do not shut
1.0
2.
cottage cheese buffet line 50F, shredded cheese buffet line 50F, canteloupe and honeydue 50F, gilled chicken breast grill line holding 130F, hold hot temps to 140F or more and cold temps 45 or less (items out of teperature have been corrected on site)
2.5
16.
single service condiment containers at service line in dirty containers, some soiled units also.always store single service items in a manner to avoid and prevent splash, dust etc. and store in clean containers
1.0
17.
clean equipment tops, edges, doors handles, wheels, legs, seems, etc.today build up noticed on dishmachine exterior, ice dispensers tops with dust, refrigeration door edges, etc; -- replace rusting racks in dessert case box, repair cabinet doors that do not shut
1.0
General Comments
make sure ice dispenser chutes are thoroughly cleaned and sanitized on a daily basis. out of two machines and four chutes, one had too much build up(cleaned on site) -- storage room in dish room area needs much work on cove base tile, corners, door jams, and door.--2 pts ss
SHREDDED CHEESE SETTING OUT 70F, SLICED CHEESE SETTING OUT 54F, HOTDOGS HOLDING 119 - 145F, BAKED CHICKEN HOLDING 125 - 145 F, CANTELOUPE 50 - 52F, CHEESE SAUCE HOLDING 122F, HOT HOLDING FOOD TEMPS MUST MAINTAIN 140F OR MORE, COLD FOOD HOLDING MUST MAITNAIN 45F OR LESS
2.5
5.
ONE OF TWO THERMOMETERS CHECKED OUT OF CALIBRATION BY 7 DEGREES, MAINTAIN CALIBRATION TO OR - 2 DEGREES
1.5
17.
REPAIR WALKIN COOLER DOOR GASKET, ADJUST WALK IN FREEZER DOOR FOR PROPER FIT TO ELIMINATE ICE BUILD UP, CLEAN EQUIPMENT DOOR GASKETS, CLEAN EQUIPMENT HANDLES AND HANDLE AREAS, CLEAN WALK IN TRAY RACKS, REACH IN FRIG RACKS, FRYER FLUMES, FRYER BOTTOMS, REPAIR CABINET DOOR TO CLOSE WITH A MAGNET NOT PAPERTOWEL, REPAIR LEAKING DISH ROOM THREE COMP SINK PIPE
1.0
23.
CLEAN DUMPSTER/COMPACTOR AREA
1.0
General Comments
CLEAN PLATE DISPLAY AREA SERVING LINE, MAKE SURE ALL SINGLE SERVICE CNTAINERS ARE INVERTED (MOST WERE TODAY), ONE BOTTLE OF STAINLESS POLISH WITH WINDOW CLEANER IN IT, MAKE SURE BOTTLE LABLE IS PRODUCT CONTENT
TODAY DISHMACHINE IS NOT SANITIZING WITH HOT WATER AT PROPER TEMP. TEMP CHECK 129F, NEED 180F FOR FINAL RINSE. ALTERNATIVES ARE SINGLE SERVICE OR USE DOWNSTAIRS MACHINE. HOBART CONTACTED FOR SERVICE VISIT.
2.5
12.
FINAL RINSE TEMP GUAGE IS SHOWING 60F AFTER THREE CYCLES. TMEP TRACK IS REGISTERING TO 129F. THERE IS NO DEFINITE CYCLE SWITCH HEARD TODAY. EACH CYCLE "CLICKS" DURING INITIATION, TOADY NO "CLICK" IS HEARD SIGNALING THE START OF THE FINAL RINSE CLCLE. HAVE GUAGE FIXED OR REPLACED
1.5
17.
CLEAN EQUIPMENT EDGES, HOT BOXES, SIDES, EDGES, DOOR HINGES, FREEZER DOOR AT PASTRY SECTION HAS ICE BUILD UP, FIX DOORS THAT DO NOT CLOSE FRY LINE (MAGNET DOORS)
1.0
28.
CLEAN WALL AND FLOOR AREA AT CHEFS STATION AND HANDSINK AREA, CONTINUE WITH REPAIRS AT ICE MACHINE AREA WALLS
0.5
General Comments
SSOK WATCH SINGLE SERVICE BUTTER, CREAMER, CREAM CHEESE STORAGE; REPLACE BURGER FIXIN'S COLD UNIT SNEEZE GUARD OR REPLACE ENTIRE UNIT;
SNEEZE GUARDS AT MAIN ISLAND BUFFET ARE PERFECT. THEY DO WHAT THE RULE REQUIRES THEM TO DO. DO NOT CHANGE, ALTER, OR MODIFY THOSE UNITS OR FOOD SET UP.
