4-601.11 (A); Priority Foundation; Several plastic food containers were observed with food residue and sticker debris on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning.
3.0
21.
3-501.16(A)(1); Priority; One container of corn on the cob in a hot hold unit was holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Container of corn removed and reheated to adequate temperatures.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A couple containers of foods in the prep cooler next to the griddle and oven were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods.
3.0
23.
3-501.18; Priority; Several wrapped pieces of cooked pork ribs did not have date marking and were not prepared today. A refrigerated, ready-to-eat, TCS food either prepared in the food establishment or opened from a commercial package/container shall be discarded if it is in a container or package that does not bear a date or day. CDI - PIC voluntarily discarded ribs.
1.5
44.
4-903.11(A), (B) and (D); Core; A large amount of food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow air drying.
1.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; A couple plastic food containers and a ladle had some food debris on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers and utensil removed for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in various coolers were holding above 41F, see table. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Out-of-temperature foods moved to walk-in cooler. Significant improvements from previous inspection, full points not taken.
1.5
44.
4-903.11(A), (B) and (D); Core; A couple containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow air drying.
0.5
49.
4-601.11(B) and (C); Core; Observed food debris buildup inside the microwaves and on exteriors of coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment more frequently.
1.0
54.
5-501.111; Core; The lid of the cardboard dumpster has been ripped off of the unit. Receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Contact waste company to repair or replace broken dumpster lid.
0.0
55.
6-501.12; Core; Observed dirty ceiling tiles throughout the kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean ceiling tiles.
0.5
56.
6-403.11; Core; Observed an employee hat and bag stored beside and on top of a package of onions. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service/single-use articles are protected from contamination. CDI - PIC removed employee personal items from contact with food.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
5-205.11; Priority Foundation; Observed an employee rinsing cups in a handwashing sink. A handwashing sink my noy be used for purposes other than handwashing. CDI - Corrected employee behavior and spoke to PIC.
1.0
16.
4-601.11 (A); Priority Foundation; Several plastic food containers and a slicer of vegetables had dried-on food debris or sticker residue on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items were removed from storage but could not be cleaned due to service being done on the dishwasher. Follow-up by 4/20/2023.
1.5
16.
4-702.11; Priority; Due to dishwasher being out of service and under repairs, utensils and containers are currently not being sanitized. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Repair technician is due to return later this afternoon, REHS encouraged use of 3-compartment sink and multi-QUAT sanitizer is available.
0.0
21.
3-501.16(A)(1); Priority; Several containers of TCS foods stored in hot-hold units had cold spots in the center measuring less than 135F, see table. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Foods reheated to safe temperatures.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in various coolers were holding above 41F, see table above. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods.
3.0
28.
7-201.11; Priority; A spray bottle of peroxide cleaner was stored next to plates and above the service line where food is placed to be delivered to customers. Poisonous/toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials not above the mentioned items. CDI - Spray bottle removed.
1.0
44.
4-903.11(A), (B) and (D); Core; Multiple plastic food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying.
0.5
45.
4-903.11(A) and (C); Core; A box of single-use to-go containers was stored on the floor of the outdoor storage closet. Single-use and single-service articles shall be stored: In a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Move containers off floor onto shelving.
0.5
48.
4-301.13; Core; Dirty dishes are overflowing available drainboard space. Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing. REHS encourages use of 3-compartment sink to mitigate overflowing dirty items.
0.0
49.
4-601.11(B) and (C); Core; Observed several dirty pieces of equipment throughout the establishment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Most equipment is in need of cleaning, have equipment cleaned thoroughly.
1.0
56.
6-403.11; Core; An employee drink was stored above the food prep surface beside plastic to-go containers. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service/single-use articles are protected from contamination. CDI - Drink removed, provide an area for employee drinks away from food and to-go containers.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 04/20/2023
2-301.14; Priority; Observed a food employee handling raw chicken with gloves, but not washing hands when donning new gloves to work with other foods. Food employee hands shall be washed: When switching between working with raw food and working with ready-to-eat food; before donning gloves for working with food; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and after engaging in other activities that contaminate the hands. CDI - Food employee washed hands and REHS provided education on when to wash hands.
2.0
22.
3-501.16 (A)(2) and (B); Priority; TCS foods stored in a drawer cooler and prep cooler next to griddle were holding above 41F. TCS (time/temperature control for safety) food shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods over 45F, other foods moved to cooler. Continued improvement, full points not taken.
1.5
40.
2-402.11; Core; Observed an employee participating in food handling without a hair net. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, and linens, etc. CDI - Employee donned hair net.
0.0
49.
4-601.11(B) and (C); Core; The following areas are in need of cleaning: Walk-in cooler shelving, interior of reach-in freezer, and interior of microwaves. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas.
1.0
55.
6-501.12; Core; Observed some food debris on walls throughout the kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls.
0.5
56.
6-501.14; Core; Observed dust buildup on air vents in the kitchen. Intake and exhaust air ducts shall be cleaned, and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean air vents.
0.0
General Comments
If there are any questions, contact REHS at Samantha.Sparano@wakegov.com or 919-618-8964.
5-205.11; Priority Foundation; Observed a handwashing sink blocked by cart of cups and boxes next to the ice machine and a sanitizer bucket stored in the bar handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI - Sanitizer bucket was removed and cart of cups was moved to allow for access.
1.0
15.
3-302.11; Priority; Observed unpackaged raw burgers stored above cooked boneless chicken wings in reach-in freezer. Also observed a container of raw burgers stored above raw salmon and bacon. Food shall be protected from cross contamination by separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: Arranging each type of food in equipment so that cross contamination of one type with another is prevented, this shall be accomplished by arranging raw animal foods based on their final cook temperature. CDI - Raw burgers moved to lower shelving.
1.5
16.
4-601.11 (A); Priority Foundation; Observed several plastic and metal food containers with grease residue, food debris, and sticker pieces stored with clean containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning. Improve cleaning processes with dishwashing staff, this is a repeated issue.
3.0
21.
3-501.16(A)(1) ; Priority; Observed several TCS foods in hot holding with cold spots in the center measuring to be less than 135F. TCS (time/temperature control for safety) foods in hot holding shall be maintained at 135F or above. CDI - TCS foods were reheated to proper temperatures. Make sure staff stir foods during the reheating process to allow for even heat distribution.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in the greens cooler, fryer prep cooler, and grill prep cooler were holding above 41F. TCS (time/temp control for safety) foods shall be maintained at 41F or less. CDI - Raw chicken over 45F voluntarily discarded by PIC and other foods moved to walk-in cooler for cooling. Improvement from previous inspection, full points not taken.
1.5
28.
7-201.11; Priority; Two containers of grill cleaner were stored above a prep cooler. Poisonous/toxic materials shall be stored so they can not contaminate food, equipment, utensils, etc. by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Chemical containers moved to a lower location.
1.0
44.
4-901.11; Core; Observed several food containers stacked together while wet. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried. Make sure all containers are fully dry before stacking together for storage.
0.0
47.
4-501.11; Core; Lift doors missing on fryer prep coolers. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace missing doors as it is leading to out-of-temperature foods.
0.0
49.
4-601.11(B) and (C); Core; The following areas are in need of cleaning: Storage shelving next to fryers, nonfood-contact areas of the CTX oven, and some of the gaskets of the reach-in coolers. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas.
0.5
55.
6-501.12; Core; Observed grease buildup on stainless steel walls around the fryers and the griddle. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these 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
4-601.11 (A); Priority Foundation; Several plastic food containers stored with dried on food debris and sticker residues on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers separated out for cleaning, do not store containers with residues on surfaces.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods in prep units and in walk-in cooler not maintaining proper cold holding temperatures, see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. Foods moved to walk-in cooler, but cooler is unable to maintain foods at 41F or less. Follow-up by 4/29/2022.
3.0
33.
4-301.11; Priority Foundation; The walk-in cooler is unable to maintain foods at 41F or less, greatly reducing the cold holding capacity of the food establishment. Equipment for cooling and heating food, and holding cold/hot food, shall be sufficient in number and capacity to provide food temperatures specified in the Food Code. Foods are maintaining above 41F but 45F or below, TCS foods shall not be kept longer than 3 days. Follow-up by 4/29/2022.
0.5
49.
4-601.11(B) and (C); Core; Observed the following areas in need of cleaning: interiors of reach-in coolers, top and sides of dishwasher, exterior of the oven, and on sides of fryers. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more frequently.
0.5
53.
6-501.18; Core; Men's restroom facilities are dirty. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean the restrooms more frequently.
0.5
55.
6-501.11; Core; Tiles broken as well as bent and broken metal siding at the entrance to the walk-in freezer. Physical facilities shall be maintained in good repair. Repair these mentioned areas.
0.5
56.
6-501.14; Core; Observed heavy dust buildup on air vents. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean air vents more frequently.
0.0
General Comments
Verification follow-up by 4/29/2022. 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 Follow-Up: 04/26/2022
2-501.11; Priority Foundation; Facility does not have written procedures for cleaning bodily fluid incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Educated PIC on new requirements and emailed them written procedures. Have ready for next inspection.
0.0
10.
5-205.11; Priority Foundation; Observed an employee using a handwashing sink to to fill a plastic container with water. A handwashing sink may not be used for purposes other than handwashing. CDI - Educated employee and directed them to prep sink instead.
1.0
10.
6-301.11; Priority Foundation; Soap dispenser is blocked by equipment at bar handwashing sink, making it unable to be used. Each handwashing sink or group of handwashing sinks shall be provided with a supply of cleaning liquid, powder, or bar soap. CDI - Placed new soap in an accessible spot.
0.0
16.
4-601.11 (A); Priority Foundation; Vegetable slicer observed with food debris, bar soda nozzle seen with black residue, and a few containers seen with soil. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to dishwashing area for cleaning again.
3.0
21.
3-501.16(A)(1) ; Priority; Mashed potatoes in hot holding had cold spots. TCS (time/temp control for safety) food in hot holding shall be maintained at 135F or above. CDI - Reheated mashed potatoes in microwave.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods in several units not maintaining proper cold holding temperatures, see table above. TCS (time/temp control for safety) foods in hold holding shall be maintained at 41F or less. CDI - Items above 45F were voluntarily discarded by PIC. Do not leave prep lids open for extended periods of time, do not over-stack foods in these units.
3.0
44.
4-901.11; Core; Multiple containers stacked together while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining. Separate containers to allow air drying.
1.0
44.
4-903.11(A), (B) and (D); Core; Boxes of to-go containers and drink lids stored on floor of outside storage area. Single-service and single-use articles shall be stored: in a clean, dry location; where they are not exposed to splash, dust, or other contaminations; and at least 6 inches above the floor. Move containers off the floor.
0.0
47.
4-501.11; Core; Salad prep cooler is not functioning, there have been similar issues with this unit in the past. Equipment shall be maintained in a state of good repair and condition. Have unit fixed to maintain foods at 41F or less, until it is fixed, place items into an ice bath.
0.5
49.
4-601.11(B) and (C); Core; Exteriors of reach-in coolers observed with soil buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean exteriors of equipment and maintain.
0.5
53.
6-501.18; Core; Toilets in men's bathroom are dirty. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean toilets more frequently.
0.0
55.
6-501.11; Core; Broken tiles at interior entrance to freezer. Physical facilities shall be maintained in good repair. Fix broken tiles so they do not continue to deteriorate.
0.0
General Comments
No PIC signatures due to COVID-19 precautions. 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
Permit has been temporarily suspended for the facility being able to hold foods at 41F or below. EHS returning later today to evaluation the walk-in cooler repair.
*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.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
NOTICE: EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16(A)(2)(B)(II) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Follow-Up: 02/09/2018
NOTICE: EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16(A)(2)(B)(II) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
NOTICE: EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16(A)(2)(B)(II) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
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.
Food debris on several pans stored as clean. Wash, rinse, sanitize wares prior to storage.
1.5
34.
Plastic food pans stacked for storage while wet. Airdry all wares prior to stacking for storage.
0.5
35.
Catering lids and trays not in sleeves in remote storage room with door open. Keep all single use items in original sleeves and keep door closed.
0.5
36.
Walk in freezer not in good repair. Ice building up on door frame such that it is blocking proper closure of door. This is leading to buildup of frost on shelves and on back of blower unit. Have heating line in doorframe serviced to ensure that it can keep door frame ice-free. Shelving in reach in cooler peeling - replace shelving when no longer easily cleanable.
0.5
40.
Shelving in dry storage, legs of shelves at dish area, interior of bar cooler, rolling cart not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors in walk in cooler and freezer not clean. Maintain floors, walls, ceilings clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee drinks stored on prep tables and above stored food. Employee drinks shall be covered, shall be located to not contaminate foods and food contact surfaces, and shall be handled to prevent cross contamination. Recommend storage of employee drinks on bottom shelves not shared with foods, utensils, or single use items.
1.5
10.
Ready to eat food beef strip stored under raw meats in walk in cooler. Raw ground beef stored above potato skins in reach in cooler. Store raw meats to not contaminate ready to eat foods or other raw meats with lower cooking temperatures. Foods stored under condensation ice in reach in cooler. Store foods to prevent contamination - do not store under condensation lines. Follow up visit to be performed on 2/17/11 to verify repair of reach in freezer.
1.5
11.
Mold growth in ice machine - maintain clean. Food debris on small portion of pans and detergent residue present on several pans. Immediate violations CDI by removing to re-wash. Follow up to be performed on 2/17/11 to verify cleaning of ice machine and correcting of whatever dishwashing process leaves extensive residue. Significant improvement in removal of labels during warewashing process. Thank you for your efforts in this area.
1.5
17.
Small portion (half cup) of diced eggs at 50 degrees F on prep line. Remaining cold foods on this line and throughout at approved temperatures. CDI by recooling. Monitor this refrigeration unit and prep procedure for this product to ensure proper holding temperatures throughout life of food.
0.0
34.
Utensils air drying on not-clean shelves. Portion cups stored in not-clean bin. Air dry and store wares on clean, cleanable surfaces. Please note: establishment has made significant changes to methods of air drying to promote proper air drying.
0.5
36.
Reach in freezer not in good repair - ice forming on blower cover from condensation leak on freezer blower unit. Repair ice/water leak. Do not store any foods below leak until repaired. Cooler gasket on reach in cooler severely damaged - replace.
0.5
40.
Surfaces where pieces of equipment adjoin at cooking area, shelf under cooking equipment, gas lines/etc serving cooking equipment, cooler gaskets, other surfaces not clean. Maintain non-food contact surfaces clean.
0.5
45.
Clean floor at threshold to walk in freezer - recommend re-grouting to eliminate spaces where food debris can accumulate.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Proper hand washing is a vital part of proper food safety. However, even the best hand washing cannot eliminate the risk of foodborne illness caused by Norovirus and other organisms. Preventing bare-hand contact with ready to eat foods is an important food safety concept and an important part of the North Carolina rules. North Carolina rules state: "Food shall be prepared with the least possible manual contact, with utensils [?]." Employees handling food, especially ready to eat foods, should use suitable utensils such as deli tissue, spatulas, tongs, spoons, or single-use gloves. Ready-to-eat foods include, for example, bakery and dairy items, sandwich and salad ingredients, and any foods that do not need to be cooked or reheated before serving to your customers. Follow-Up: 02/17/2012
Clean and sanitize all pans before storing them as clean. All day dots and day dot adhesive must be removed during the wash process. Numerous pans had adhesive residual and/or food debris left on them after the wash process. Immediate violations CDI by removing to re-wash. Please note: this is a repeat violation and is being assessed at full credit. Strongly recommend that establishment focus on proper cleaning and sanitizing of wares to prevent continued loss of full credit.
3.0
17.
Ribs (50 degrees F), cheese (52 degrees F) in reach in cooler under prep line. Maintain potentially hazardous foods at 45 degrees F or below, or 135 degrees F or above. (No conclusive indication that equipment failure is cause. Monitor cooler closely and have serviced if needed.) Sliced cheese on prep line observed at 52-53 degrees F. Recommend that cheese not be placed on risers in pans, that metal pans be used, and that cheese be covered between uses to help preserve proper temperatures. CDI by moving to properly working walk in cooler to rapidly recool.
2.0
19.
Open dish detergent dispenser refill stored on prep table adjacent to food being prepped. Cleaning chemicals stored on shelf with pans under new oven. Store all toxic materials in designated chemical storage areas. Do not store any toxic materials on prep tables or where they could contaminate foods, utensils, or single use items. Recommend that shelf under oven be labeled as for storage of chemicals and that no other items be stored on shelf. (Oven requires open bulk containers for self-cleaning process.)
1.5
34.
Allow all utensils to air dry. Several wet stacked metal and lexan pans. Utensils air drying on not-clean shelves - air dry and store wares on clean, cleanable surfaces. Please note: establishment has made significant changes to methods of air drying to promote proper air drying. Ensure that staff are using new equipment consistently to eliminate air drying issues.
0.5
36.
Shelves in keg cooler peeling and not cleanable. Partially shredded shipping film on one prep cooler, rendering surface not cleanable. Maintain surfaces cleanable - replace peeling/rusting shelf components and remove shipping film. Freezer door does not close and is not cleanable due to ice buildup. Remove ice immediately. Take permanent steps to correct, possibly including replacing or adjusting door closer at top of door, replacing cooler gasket, and repairing freezer door heating element (if one is installed). Ice dripping from condensation leak on freezer blower, but no food immediately in jeopardy. Repair ice/water leak. Do not store any foods below leak until repaired.
0.5
40.
Shelving in walk in keg cooler and dry storage room, shelf under cooking equipment, underside of shelving above expo line, other surfaces not clean. Maintain non-food contact surfaces clean.
0.5
45.
Clean keg cooler floors on either side of door. Evaluate tilework at that location for possible ways to render more easily cleanable.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Conducted investigation of complaint received 9/14/11. Findings noted in complaint file. Oil for skillets observed in spray bottle with partial toxic item warning labeling. These spray bottles are purchased empty and are likely made of food-grade plastic. However, partial cleaning chemical labeling encourages staff to store empty bottles in unsafe locations (such as chemical storage areas) and to use spray bottles for chemical uses. Recommend that establishment discontinue use of this spray bottle and discard it. Recommend that chemical labeled spray bottles never be used for food or potable water, even if food grade and used solely for food purposes.
Relocate one improperly located employee drink. CDI. Store on bottom shelf away from foods, utensils, and single use items.
0.0
10.
Pan of ready to eat eggrolls stored such that pan resting in standing liquid in pan of raw shrimp. Protect ready to eat foods from contamination - do not store in or on same pan as raw meats.
1.5
11.
Clean and sanitize all pans before storing them as clean. All day dots and day dot adhesive must be removed during the wash process. Numerous pans had adhesive residual and/or food debris left on them after the wash process. Immediate violations CDI by removing to re-wash. Please note: this is a repeat violation and is being assessed at full credit. Strongly recommend that establishment focus on proper cleaning and sanitizing of wares to prevent continued loss of full credit (3 points).
3.0
17.
Cheese (50 degrees F), cut tomato (54 degrees F) and corn salsa (48 degrees F) observed outside of approved temperature range at one prep line. Grilled onions observed at 56-60 degrees F on another line. CDI by recooling.
2.0
33.
Knife stored in gap between pieces of equipment. Store on clean,cleanable surface.
0.0
34.
Allow all utensils to air dry. Numerous wet stacked metal and lexan pans.
0.5
35.
Cased single use items stored on floor in remote storage room. Protect single use items from contamination - do not store on the floor. When correcting, ensure that all storage in this and other storage rooms is at least 12 inches above the floor.
0.5
40.
Shelving in walk in cooler and dry storage room, non-food surfaces of can opener, gas plumbing at cooking equipment, exteriors of cooking and warewashing equipment, other surfaces not clean. Maintain non-food contact surfaces clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Small amount of ice observed on walk in freezer floor under blower unit. No immediate risk of food contamination observed and no active leaks observed. Remove ice. If ice returns, have blower unit serviced. Investigated complaint received 2/12/11. Findings noted in Complaint Manager.
Numerous packaged foods stored on floor in walk in freezer, walk in cooler, and dry storage room. Do not store foods on the floor. When correcting, remember that all items shall be stored at least 12 inches above the floor (6 inches if easily movable).
1.5
11.
Clean and sanitize all pans before storing them as clean. All day dots and day dot adhesive must be removed during the wash process. Numerous pans had adhesive residual and/or food debris left on them after the wash process. Immediate violations CDI by removing to re-wash. Dish machine observed to provide zero measurable sanitizer during rinse cycle. CDI.
3.0
34.
Allow all utensils to air dry. Numerous wet stacked metal and lexan pans. Shelf on top of expo station used for storage of dishes not clean. Store all wares on clean, cleanable surface.
0.5
36.
Replace peeling legs on shelving unit at dish area.
0.0
40.
Shelving in walk in cooler and dry storage room, gas plumbing at cooking equipment, exteriors of cooking and warewashing equipment, other surfaces not clean. Maintain non-food contact surfaces clean.
0.5
43.
Repair damaged faucet on one of two redundant handwash sinks in men`s restroom.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Investigated complaint #2269116. Findings noted in Complaint Manager. Small amount of ice observed on walk in freezer floor under blower unit. No immediate risk of food contamination observed and no active leaks observed. Remove ice. If ice returns, have blower unit serviced.
Clean and sanitize all pans before storing them as clean. All day dots and day dot adhesive must be removed during the wash process. Numerous pans had adhesive residual and/or food debris left on them after the wash process. Mold in soda gun at bar - maintain clean.
3.0
17.
Small amount of cheese (approx. 6 slices) observed at 52 degrees on prep line. Keep cheeses neatly stacked to facilitate flow of cold through cheese. Cheese as arranged has large air gaps that will lead to cheese rapidly warming to room temperature.
0.0
23.
Portions of chicken, portions of pork, shrimp dip for battering cooling in deep plastic pans on prep lines. Cool by effective methods, such as cooling in shallow pans in walk in cooler, adding ice as an ingredient, cooling in an ice bath, or other effective methods. Recommend that chicken and pork be fully cooled in a single layer on a sheet pan in walk in cooler prior to portioning. Recommend use of cold water, addition of ice as ingredient, or ice bath cooling for battering liquids. Cooling violations found and corrected before violation of time/temperature curve, preventing further violation.
1.0
34.
Allow all utensils to air dry. Numerous wet stacked metal and lexan pans.
0.5
40.
Tops and undersides of expo shelving, shelving in walk in cooler, gas plumbing at cooking equipment, other surfaces not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors in remote storage room and keg cooler not clean. Maintain clean.
0.5
46.
Lighting in walk in cooler dim. Recommend replacing older fluorescent bulbs.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Excellent cooling methods observed for grilled onions and mashed potatoes. Extend this cooling method to items cited on 23. Manager states that some customers enter through curbside drivethrough door to order or receive food. Additional grade card posted in this area. Contact James Smith at 919-868-9246 with any questions regarding this inspection.
Clean and sanitize all pans before storing them as clean. All day dots and day dot adhesive must be removed during the wash process. Several pans had adhesive residual left on them after the wash process. Clean and sanitize can opener blade.
3.0
14.
Cooked potentially hazardous food shall be cooled: (1) from 135?F (57?C) to 70?F (21?C) within two hours; and
(2) from 135?F (57?C) to 45?F (7?C) or less within a total of six hours. Cooked chicken was 58F-61F, in the walk in cooler, after 6 hours of cooling. The chicken was voluntarily discarded.
2.0
15.
All foods pre-cooked potentially hazardous foods must be reheated to a minimum temperature of 165F. Ribs are pre-cooked, cooled, and then reheated. During inspection ribs were reheated to 138F-150F. Ribs were placed back on the grill and reached 178F.
1.5
17.
Keep all potentially hazardous cold foods 45F or below. Raw shrimp in make table next to grill was 43F-60F. Shrimp that was out of temperature control was thrown away.
2.0
33.
Do not store scoop handles in foods in make tables.
1.0
34.
Allow all utensils to air dry. Numerous wet stacked metal and lexan pans. .
0.5
49.
No documentation of approved training - no credit awarded.
Wash hands in between tasks, after coughing or sneezing, and going to the bathroom. Observed cook sneeze, not wash hands, and plate food.
2.0
11.
Clean and sanitize all pans before storing them as clean. Observed several dirty pans stored with clean pans. All day dots and day dot adhesive must be removed during the wash process. Several "clean" lexan pans had adhesive residual left on them after the wash process.
3.0
16.
Keep all potentially hazardous hot foods 135F or above. Chickne in hot hold unit was 117F-160F. All foods that were not within temperature range were thrown away.
2.0
33.
Do not store scoop handles in foods in make tables.
0.5
34.
Allow all utensils to air dry. Numerous wet stacked metal and lexan pans. .
1.0
36.
Replace grooved cutting board on make tables. Some shelves in refrigeration units are beginning to rust. Replace cracked lexan lids. Ice machine is starting to rust on inside top of unit.
0.5
46.
Light must be shielded in the dry storage area in the back.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Clean and sanitize can opener blade. Observed dried debris on can opener blade. Clean and sanitize all plates and pan lids before storing them as clean. Observed several dirty plates and pan lids stored with clean plates.All day dots and day dot adhesive must be removed during the wash process. Several "clean" lexan pans had adhesive residual left on them after the wash process.
3.0
34.
Allow all utensils to air dry. Numerous wet stacked metal and lexan pans. Store utensils in such a way that the handles are pointing in the same direction. Store silverware in such a way that the handles are pointing up out of the storage containers. Do not store scoop handles in foods in make tables.
1.0
36.
Replace damaged gasket on bottom door on freezer. Replace grooved cutting board on make tables. Some shelves in refrigeration units are beginning to rust. Replace cracked lexan lids
0.0
40.
Clean shelving in walk in cooler and throughout kitchen/prep areas. Clean all refrigeration/freezer units including all decks, doors, gaskets, handles, handles, and shelves. Clean all tops and sides of equipment. Observed debris on tops and sides of equipment.
1.0
43.
Provide hand towels at all hand wash locations.
1.0
47.
Do not store jackets on shelves with food.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Keep all foods covered in walk in cooler to prevent contamination. Observed pickels and chicken uncovered in the walk in cooler.
1.5
11.
All day dots and day dot adhesive must be removed during the wash process. Several clean lexan pans had adhesive residual left on them after the wash process. Clean and sanitize ice chute on ice machine. Observed black mold/ mildew growth on ice chute.
3.0
26.
Properly store all opened dry goods by either tightly wrapping them with plastic wrap or put items in a contianer with a lid. Observed opened and exposed spices and flour.
0.5
34.
Allow all utensils to air dry. Numerous wet stacked metal and lexan pans. Store utensils in such a way that the handles are pointing in the same direction. Store silverware in such a way that the handles are pointing up out of the storage containers. Do not store scoop handles in foods in make tables.
1.0
40.
Clean shelving in walk in cooler and throughout kitchen/prep areas. Clean all refrigeration/freezer units including all decks, doors, gaskets, handles, handles, and shelves.
1.0
49.
Documentation of approved training - 2 point credit awarded.
All day dots and day dot adhesive must be removed during the wash process. Several clean lexan pans had adhesive residual left on them after the wash process. Clean and sanitize ice chute on ice machine. Observed black mold/ mildew growth on ice chute. Clean and sanitize drink nozzles on drink towers. Observed mildew on nozzles. Manager had an employee clean nozzles during inspection.
3.0
17.
Keep all potentially hazardous cold foods 45F or below. Cheeses and cooked onions in make tables ranged from 50F-55F.
2.0
34.
Allow all utensils to air dry. Numerous wet stacked metal and lexan pans. Store utensils in such a way that the handles are pointing in the same direction. Store silverware in such a way that the handles are pointing up out of the storage containers. Do not store scoop handles in foods in make tables.
1.0
36.
Replace damaged gasket on bottom door of 2 door freezer beside grills.
0.0
40.
Clean shelving in walk in cooler and throughout kitchen/prep areas. Clean all refrigeration/freezer units including all decks, doors, gaskets, handles, handles, and shelves.
1.0
49.
Documentation of approved training - 2 point credit awarded.
All day dots and day dot adhesive must be removed during the wash process. Several clean lexan pans had adhesive residual left on them after the wash process. Clean and sanitize ice chute on ice machine. Observed pink mold growth on ice chute
3.0
34.
Allow all utensils to air dry. Numerous wet stacked metal and lexan pans. Store utensils in such a way that the handles are pointing in the same direction. Store silverware in such a way that the handles are pointing up out of the storage containers.
1.0
40.
Clean shelving in walk in cooler and throughout kitchen/prep areas.
0.5
46.
Clean fan guards in beer cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed numerous dirty utensils stored with clean utensils. Clean and sanitize vegetable chopper.
3.0
26.
Properly package all opened dry goods by either placing them in an air tight container or by tightly wrapping them with plastic wrap.
0.0
34.
Allow all utensils to air dry. Numerous wet stacked lexan pans. Do not store scoop handles in food. Do not store scoops in standing water, unless the water is at least 135F.
1.0
40.
Clean all refrigeration/freezer units.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Keep all foods covered in walk in cooler to prevent conatamination.
1.5
11.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed numerous dirty utensils stored with clean utensils. Adhsive on lexan should be removed during the washing process.
1.5
34.
Allow all utensils to air dry. Numerous wet stacked lexan pans. Do not store scoop handles in food. Do not store scoops in standing water, unless the water is at least 135F.
1.0
36.
Replace all damaged lexan pans. Replace gasket on 2 door Traulsen freezer.
0.5
40.
Clean all refrigeration/freezer units. Clean underneath drink dispensers.
0.5
45.
Clean floors and walls as needed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Raw chicken observed on cold top unit under hood at 51,56 degrees F. Cheese in drawer cooler under grills observed at 49-51 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below, or 135 degrees F or above. Corrected during inspection by rapidly cooling based on time known to be out of temperature.
2.5
3.
Stacks of containers of chips observed stored on floor near dish area. Food shall not be stored on the floor. Corrected during inspection. Raw animal foods observed stored over ready to eat foods in walk-in freezer. Raw animal foods shall be stored to not contaminate ready to eat foods in coolers and freezers. Additionally, raw animal foods with higher cooking temperatures shall be stored to not contaminate raw animal foods with lower cooking temperatures. Reorganize freezer to prevent contamination, to be verified at followup visit on 6/19/08.
2.5
11.
Mold growth observed in ice machine and bar soda gun. Soda gun corrected during inspection. Clean ice machine - to be verified at follow-up visit. Pans stored as clean observed to have food debris adhering. Ensure all wares are fully washed, rinsed, and sanitized prior to storage. Corrected during inspection.
2.5
15.
Pans observed stored tightly while wet. Ensure that all wares are fully air dried prior to storage. *repeat violation* Fryer baskets observed stored in outdoor storage cage. Food contact surfaces shall be stored to prevent contamination. Relocate to enclosed storage area and ensure that they are washed prior to use.
1.5
17.
Metro shelving in dry storage area, undersides of shelves overhanging food at expo station observed to be not clean. Maintain non-food contact surfaces clean and in good repair. *repeat violation with improvement* Drawer cooler not in good repair - fails to maintain temperatures of product at 45 degrees F or below. Have unit serviced to hold foods at proper temperatures - to be verified at followup visit on 6/19/08.
1.0
General Comments
*Note: Cold top prep line under hood cited in #2 is in extremely hot location. Unit appears to be functioning correctly (as noted by items stored beneath line) but cannot keep up with heat of surrounding equipment for items stored on top. Ensure that unit is operating correctly. If unit cannot hold all foods on top line at proper temperature, supplement with ice on all items. Ability of this unit to hold foods at proper temperatures to be verified at followup visit.* Ensure that floors in keg cooler are cleaned to the wall. Reminder: North Carolina recognizes Servsafe certificates for three years. Certificate presented during inspection not valid for bonus points after October of this year. Follow-Up: 06/19/2008
REMAINS OF DATE LABELS OBSERVED ON MANY PANS STORED ON CLEAN WARES RACK. MOLD OBSERVED IN ICE MACHINE AND BAR SODA GUN. FOOD CONTACT SURFACES SHALL BE FULLY WASHED, RINSED, AND SANITIZED PRIOR TO STORAGE. ICE MACHINE SHALL BE KEPT CLEAN. CLEANLINESS OF STORED UTENSILS (REMOVAL OF LABEL REMAINS) AND CLEANLINESS OF ICE MACHINE SHALL BE VERIFIED BY VISIT ON 11/28/07. LESS THAN 200 PPM QUAT SANITIZER OBSERVED AT TOWEL BUCKETS ON SERVING LINE AND AT DISPENSER AT CANWASH AREA. ENSURE THAT PROPERLY MIXED SANITIZER OF 200-400 PPM QUAT (FOR QUAT PRODUCT IN USE AT TIME OF INSPECTION) IS AVAILABLE FOR USE DURING ALL HOURS OF OPERATION.
2.5
15.
PANS OBSERVED TO BE STORED STACKED WHILE WET. ENSURE THAT ALL PANS ARE FULLY AIR DRIED PRIOR TO STORAGE. KNIVE OBSERVED STORED BETWEEN EQUIPMENT AND SHELF AND FOOD DEBRIS OBSERVED ON CLEAN KNIFE RACK. GREASY RESIDUE OBSERVED ON HANGING UTENSIL STORAGE RACK. STORE ALL UTENSILS ON CLEAN SURFACE.
1.5
17.
HOOD COWL, EXTERIORS OF SEVERAL PIECES OF EQUIPMENT, SURFACES BETWEEN PIECES OF EQUIPMENT, DUNNAGE RACKS, METRO SHELVING, UNDERSIDE OF SHELF OVER PREP LINE, DRY GOODS BINS, EXTERIOR OF WALK IN COOLER OBSERVED NOT CLEAN. MAINTAIN NON-FOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR. COOLER GASKETS ON FRONT LINE COOLERS NOT IN GOOD REPAIR - MAINTAIN NON-FOOD-CONTACT SURFACES IN GOOD REPAIR.
1.0
28.
FLOORS IN SHED AND WALK IN FREEZER OBSERVED NOT CLEAN. MOLD GROWTH OBSERVED ON WALL IN DISH AREA BENEATH PREWASH SPRAYER. MAINTAIN FLOORS, WALLS, AND CEILINGS CLEAN.
0.5
General Comments
SMALL BLOCK OF CHEESE NOT ENTIRELY IN PAN ON PREP LINE OBSERVED AT 52 DEGREES - ALL OTHER ITEMS ON LINE AND THROUGHOUT WITHIN APPROVED TEMPERATURE RANGE - ENSURE THAT ALL FOOD ITEMS ARE ENTIRELY IN CONTAINING PANS - CORRECTED ON SITE. COVER PARSLEY BIN IN DRY STORAGE. COOLER IN BAR OBSERVED AT 50 DEGREES F - NO POTENTIALLY HAZARDOUS FOODS FOR CUSTOMER SALE OBSERVED IN COOLER AT TIME OF INSPECTION - THIS COOLER SHALL NOT BE USED FOR STORAGE OF POTENTIALLY HAZARDOUS FOODS UNTIL IT CAN CONSISTANTLY MAINTAIN FOODS AT 45 DEGREES F OR BELOW. Follow-Up: 11/28/2007
pre-portioned meats at nacho station were stacked too high in the containers on top of the refrigerator; steak at 56 F, chicken at 58 F; a pre-portioned chicken/veggie mix inside the refrigerator was at 53-54 F; bring all ingredients for pre-portioned items to 45 degrees F before bagging; then cool in the walk-in cooler on a sheet pan to make sure content of bags cools down to 45 degrees F; raw chicken in two pans in the meat refrigerator was too warm; do not overfill food containers; keep foods below the fill line
2.5
11.
clean the can opener and the soda gun holders
2.5
15.
wet pans and other dishes are stacked; insufficient air drying space; clean the knife holder; clean glassware is stored under paper towel dispenser next to ice machine; move glassware to an area were it is not exposed to contamination; seeds in the ice cream spoon container; wipe shelves that are used to store clean dishes; tea is splashing onto the mugs below the tea urns
1.5
17.
discard the white back-up microwave; repair broken leg on slicer; replace any mildewy caulking around sinks; clean equipment as needed ( especially in the bar ); clean the walk-in cooler floor
1.0
28.
mold on the walls behind and above pre-wash to dishwasher; condensation on the outside of the freezer is causing baseboard tiles to loosen; re-caulk tiles; ice patch at the entrance to freezer
0.5
General Comments
GC # 13 : rust is starting to develop inside ice machine ; GC # 34 : separate personal items from utensils and take-out containers; keep personal items on the bottom rack and store restaurant supplies on the counter; replace the yellow linen cart ; GC # 21 : clean and re-caulk hand sinks ; GC # 29 : several light shields are missing the end caps; shield the light in the outside storage shed; the cooking line and the nacho line need additional lighting to reach 50 foot candles
Store and handle food products in or on clean area and in a manner to prevent contamination. One food prep at three compartment sink at any given time. Three compartment sink is considered one piece of equipment therfore one food prep/operation at three compartment sink/prep sink at any given time! Steaks thawing in 3rd vat of sink under continous running water with raw shrimp being bagged on top of 2nd vat of sink. No food storage on the floor. Container of chips stored on the floor near deep fryer. Store chips on chip bin dolly. Container of bagged chicken stored on floor in walk-in freezer. Store food products on shelving.
2.5
11.
Thoroughly clean food contact surfaces. Unclean utensil/equipment can not be properly sanitized. Thoroughly clean individual vats of three compartment sink. Thoroughly clean food container,ice bin lids, soda guns and tea urn nozzles.
2.5
13.
Discard and replace broken, damaged utensils and equipment. Replace all broken and damaged containers and lids. Replain/resurface cutting boards.
1.5
15.
Thoroughly air-dry utensil/equipment before stacking or storing. Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Thoroughly clean all utensil shelving ,bins and utensil storage areas. Do not store clean utensil in same general area as food prep. Several to many plastic containers for fried chips stored in same general area of shrimp prep. Do not store clean utensils on the floor. Store clean utensils on clean shelving. Do not store dirty knives with clean knives!
3.0
16.
Single service articles shall be stored in or on clean area and in a manner to prevent contamination. Clean top shelving on main cook line where single service trays/articles are stored. Top shelving has grease and dust present. Repaint shelving in outside storage room where boxes/cases of single service articles are stored.
1.0
17.
Clean all shelving in kitchen area. Clean scales. Wipe/clean exterior of dry storage containers. Clean soda in-a-box stand and lines. Clean door to walk-in cooler and freezer. Clean underside of shelving over equipment. Repair or replace damaged lid to ice cream box. Clean shelving under equipment. Replace broken/split gasket on equipment. Detail clean equipment and between equipment on main cook line. Clean handles and control knobs to equipment. Clean area under deep fryers. Clean gas lines to equipment. Clean ice bin dolly. Clean main framing to ice machine under unit. Clean lip to prewash end of drainboard at dishwashing line. Clean around door threshold/framing on keg/beer walk-in cooler. Clean keg lines. Wipe/clean high chairs. Clean faucet fixtures on sinks. Clean monitors and wiring. Caulk/seal splashguard to side of handsinks. Caulk/seal around top of ice dispensing bin in dining area. Seal backsplash to counter tops in restrooms. Dust top of stall fixtures.
1.0
28.
Clean floors, walls and ceiling throughout. Patch/seal hole in wall at can wash. Clean walls and floors under and behind equipment.
0.5
General Comments
Have maintenance to replace light bulbs throughout kitchen which have the yellow tint with cool white light bulbs. Might have to use a higher or lower watt light bulbs.
Thoroughly clean food contact surfaces. Unclean utensil/equipment can not be properly sanitized. Thoroughly clean metal container and bar glasses. Food debris and lipstick present on bar glasses. Food debris present on metal containers.
2.5
15.
Thoroughly air-dry utensil/equipment before stacking or storing. Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Wipe/clean utensil shelving/bins throughout. Clean base of mug chiller.
3.0
17.
Wipe/clean shelving throughout. Clean scales. Replace broken/damaged gasket on double stack freezer unit. Repair lid to cover top section of refrigeration unit. Clean area under grill. Wipe/clean handles to equipment. Clean keg lines. Clean around door threshold to beer/keg walk-in cooler. Clean soda gun holder. Clean underside of soda dispensing device. Repalce damaged transfer cart. Replace shelving with rust present(salad refrigeration unit). Discard/replace containers which are cracked/broken. Clean lid to cover ice bin. Have refrigeration units checked/repaired which is collecting water on back ledge. Clean high chairs.
1.0
28.
Clean floors, walls and ceiling throughout where needed. Caulk/seal base tile molding along base exterior of walk-in cooler/freezer.
0.5
General Comments
Blown light bulbs where replaced. Monitor deep fryer baskets. Wiring starting to bend.
