3-501.17; Priority Foundation; There were several cartons of milk that had the date of expiration on 11/19/2023. Food must be disposed of when expired. The milk delivery company will pick up the expired product.
0.0
49.
4-601.11(B) and (C); Core; Clean out the milk box to remove the liquid at the bottom of box. Equipment must be kept free of an accumulation of food residue.
4-501.11; Core; The gasket on the left side door of the unit closest to the cooking area was torn and needs replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gaskets.
5-202.12; Core - Hot water at hallway bathroom used by kitchen staff (across from front reception desk area) did not exceed 84F...Handsinks used by kitchen employees shall have hot water of at least 100F...Increase hot water to at least 100F at bathroom handsinks used by kitchen employees.
1.0
28.
7-102.11; Priority Foundation - Container of wiping cloth sanitizer was not labeled...Unlabeled containers of chemicals and sanitizers shall be labeled with common name of product...CDI by labeling sanitizer.
0.0
55.
6-501.11; Core - Wall plastic stripping was burned/melted behind oven/cook line. A few wall panels in kitchen were detached and not flat against wall...Physical facilities shall be maintained in good repair...Replace the damaged wall stripping. In this area, consider using metal stripping instead of vinyl/plastic stripping. Resecure loose wall panels.
0.5
55.
6-501.12; Core - Interiors of kitchen chemical storage cabinet were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of chemical cabinet.
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
5-202.12; Core - Hot water at women's commmunity handsinks was 81F...Handsinks used by kitchen employees shall have hot water of at least 100F...Increase hot water to at least 100F at bathroom handsinks used by kitchen employees.
1.0
47.
4-205.10; Core - Table mounted can opener is not NSF/ANSI certified...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment shall meet ANSI/NSF certification or equivalent...Remove this can opener from facility and replace with approved can opener OR consider using only a hand held can opener which does not have to meet ANSI/NSF certification.
0.0
55.
6-501.11; Core - Wall plastic stripping was burned/melted behind oven/cook line...Physical facilities shall be maintained in good repair...Replace the damaged wall stripping. In this area, consider using metal stripping instead of vinyl/plastic stripping.
0.5
55.
6-501.12; Core - Observed some dead insects on top of a few kitchen ceiling light shields, and some leaves were accumulated in mop sink/can wash basin...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures above.
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
6-202.15; Core - Observed open gap under exterior door off the kitchen (could see light from the outside under door)...Outer openings of food establishments shall be protected from entry of insects and rodents by filling or closing gaps along floors, walls and ceilings...Seal gap under door by using weather stripping, etc. NOTE: By sealing the open gap, this will also help in keep water run off out of kitchen after heavy rains.
1.0
53.
6-302.11; Priority Foundation - Toilet tissue was missing in one toilet stall in community bathroom near director's office...Toilet paper shall be provided at each toilet...CDI by replacing toilet paper.
0.5
55.
6-501.11; Core - At spray arm sink, when hot and cold water knobs are turned off, water continues to run through spray arm. Also, no cold water is available at this sink (possible cross-flow of hot water into cold water), and pipe under this sink was leaking. Vacuum breaker on exterior mop sink/can wash (just outside kitchen exterior door) was leaking. One kitchen ceiling light was out...Physical facilities shall be maintained in good repair...Repair sink, leaks, and burned out light fixture.
0.5
General Comments
CFPM: Alicia McNeil, Exp. 5/16/2027...>>>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
3-501.18; Priority - Opened package of deli ham in refrigerator had date of 3/21--more than a month ago...Refrigerated ready-to-eat TCS* foods kept more than 7 days at 41F or less shall be discarded...CDI by voluntarily discarding ham.
1.5
47.
4-501.11; Core - One refrigerator's door gaskets were torn...Food service equipment shall be maintained in good repair...Replace the damaged door gaskets.
0.5
47.
4-502.11(A) and (C); Core - One large plastic storage container was cracked...Food service utensils shall be kept in good repair...Discard damaged storage container.
0.0
48.
4-501.14; Core - Some holes in jet spray arm openings of dishwashing machine were blocked with debris...Warewashing equipment shall be cleaned frequently enough to ensure equipment performs its intended function...CDI by removing debris from jet spray arm openings.
0.0
48.
4-302.13; Priority Foundation - Facility has irreversible registering temperature indicating thermometer, but PIC cannot operate it to check temperature of hot sanitizing rinse at the dish machine rack...In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature...Provide thermometer or other irreversible registering temperature indicator that can be easily used to check hot water sanitizing rinse at the dish machine rack...Not corrected during inspection.
0.5
56.
4-301.14; Core - Vent hood fans were not on but cooking was taking place below...Vent hood systems and devices shall work properly to prevent grease or condensation accumulation on equipment, walls and ceilings...CDI by putting vent hood fans on .
0.0
General Comments
TCS*: Time-temperature control for safety foods...Verification required for Item #48 on this report (4-302.13). A verification visit will be made on May 9, 2022 to verify that a proper thermometer or other appropriate device is provided to meet this requirement...>>>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: 05/09/2022
4-904.11; Core - Many dispensing spoons were stored in tubs with handles and food contact surfaces stored in different directions...Clean and sanitized utensils shall be handled, displayed and dispensed so contamination of food contact surfaces is prevented...Store spoons so handles are going in one direction in tubs.
0.5
47.
4-101.19; Core - Paper liners were lining push cart surfaces and storage containers under equipment/utensils...Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove paper liners from carts and storage containers (do not line carts, shelves and storage tubs with paper).
0.5
47.
4-502.11(A) and (C); Core - Several plastic lexan lids and ice machine scoop holder were cracked...Food service utensils shall be kept in good repair...Discard damaged items and replace as needed.
0.0
47.
4-501.11; Core - Some reach-in refrigerator shelves were rusty...Food service equipment shall be kept in good repair...Replace the rusty racks with similar approved shelves.
0.0
55.
6-501.11; Core - Three-compartment sink faucet base was leaking. Wall plastic stripping was loose behind oven/cook line...Physical facilities shall be maintained in good repair...Repair leaking faucet, and replace damaged stripping on wall behind oven.
0.5
55.
6-501.12; Core - Observed soiled kitchen walls, especially behind dishwashing/sink areas...Physical facilities shall be maintained clean...Increase cleaning frequency of walls.
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
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
47.
4-205.10; Core - Table mounted can opener does not appear to meet ANSI/NSF certification...Except for toasters, mixers, microwave ovens, water heaters and hoods, food service equipment meet ANSI/NSF certification...Provide approved can opener as required.
0.0
47.
4-101.19; Core - Paper liners were on push cart surfaces under equipment/utensils...Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove paper liners from shelves/cart surfaces.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled legs on several pieces of equipment...Nonfood contact surfaces shall be maintained in good repair...Increase cleaning frequency of equipment above.
0.5
51.
5-203.14; Priority - No backflow preventer observed on ice machine water supply line...The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line...Provide approved double check valve on ice machine water supply line as required...CDI by informing PIC of requirement.
0.0
55.
6-501.11; Core - Small holes and one large hole (where plumbing was visible) were in kitchen walls. Plastic stripping was burned/melted behind oven/cook line...Physical facilities shall be maintained in good repair...Seal wall holes, and remove and replace damaged stripping. Consider using metal stripping instead.
0.5
General Comments
CFPM: Deborah Pulley, Exp. 3/15/2023...DISCUSSION: 4-302.13 (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature>>>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* 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.
Dimitri Parker (919)868-2562 * Notice* Effective January 1, 2019, 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.
(RECOMMENDATION) Equipment is needed to hot hold food. Pizzas observed being wrapped and placed on top of the oven surface to keep warm until service. This practice can lead to foods being temperature abused. A warmer is beneficial in ensuring that the food temperature is being maintained hot at 135F or higher until service.
Personal drink was stored on a shelf, inside of the upright freezer, above frozen baked foods. Personal drinks are to be stored away from food/food contact surfaces.
1.5
40.
Clean the black build-up on the gaskets of the upright cooler doors. Clean the gritty build-up underneath the prep tables.
0.5
43.
There was one toilet, in the girls' restroom, that was continuously running. Need maintenance to address the issue. Must be in good repair.
0.0
44.
Need a drain plug for the outside dumpster. Drain plug being installed will help prevent waste from leaking out or pest from entering dumpster. Contact waste management company and see if they can put a drain plug on or how to get a drain plug for the dumpster.
0.5
46.
Clean the dust build-up on the vents, in the kitchen. Replace the blown light bulbs in the kitchen.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Spray bottle of chlorine sanitizer was holding above 200ppm in strength. Make sure that chlorine sanitizer is in the range of 50-200ppm in strength. Build-up found around the handles of the pots, located above the utensil washing sinks. White build-up found on some of the tongs, in the clean storage area. Food contact surfaces are to be cleaned and sanitized.
1.5
24.
Frozen blueberries were sitting in the prep sink, in standing water. Frozen strawberries were stored out on the prep table, at room temperature. Frozen foods are to thaw by either in the prep sink over continuous flowing cold water, inside of a cold holding unit, or in the microwave as part of the cooking process.
0.5
36.
Leaks found at the faucet of the utensil washing sinks. Must be in good repair.
0.0
40.
Clean the inside of the upright, two door cooler. Clean the build-up on parts of the air-drying rack, beside of the warewashing machine.
0.5
42.
Drain pipes are too far inside of the drain area for the utensil washing and prep sinks. Take the extension piece off of those pipes to have an air gap in between the pipes and waste. If sewage backs up, it would go into those pipes and possibly contaminate the sinks.
0.0
43.
One hand washing sink, in the boys restroom, on the far left was not putting out any warm water. Must be in good repair and able to have warm water.
0.0
44.
Need a drain plug for the outside dumpster. Drain plug being installed will help prevent waste from leaking out or pest from entering dumpster. Contact waste management company and see if they can put a drain plug on or how to get a drain plug for the dumpster.
0.5
45.
Clean the walls behind and to the left of the cooking equipment. Clean the bottom part of the wall located in prep the warewashing machine and prep sink. Tearing in the floor located by the table holding the microwave.
0.5
46.
Clean the dust build-up on the vents and screens in the hood system. Replace the blown light bulbs found in the kitchen.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Raw eggs were stored above sliced melons and cantalopes. Foods must be protected during storage. Keep raw eggs below any on the produce and ready to eat foods, inside of the upright cooler.
1.5
34.
Dust build-up were found inside of some of the containers holding the clean multi-use utensils. Keep the container clean or use another container that a lid can help cover and protect.
0.0
36.
Replace the two cooking pans that are no longer easily cleanable due to a lot of use. Must be in good repair.
0.0
46.
Clean the ventilation build-up above the ice machine. Replace the blown light bulbs found in the kitchen and hood system.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Repair the pipes, underneath the triple sinks, that are leaking. Replace the rusted, stained, or chipped knives in the dry storage area. There was condensation or leak coming from the ceiling. Needs to be addressed.
0.5
40.
Clean the ice build-up accumulating inside of the upright freezer. Clean the gritty and sticky build-up underneath the prep tables.
0.5
43.
Replace the handsink, in the kitchen, that is deteriorating.
0.0
46.
Clean the ventilation build-up above the ice machine. Clean the screens in the hoods system. Blown light bulbs found in parts of the kitchen.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Personal drink was stored above food inside of the two door, upright cooler. Personally beverages are to be stored either away from food/food contact surfaces or at the bottom shelf. Talk to staff about proper storage of personal beverages.
1.5
34.
Clean utensils were stored in a container that had build-up inside of it. Keep clean utensils stored in a clean area and/or clean surface.
0.5
35.
Keep single service plates and bowls stored inverted during storage to help prevent outside contamination. Do not re-use single service containers that one held another food product. Only meant for one time use.
0.0
36.
Peeling and rusty shelving found in the two door, upright cooler. (The part is in the facility to replace the rod and sprayer above the warewashing machine.)
0.5
43.
Hand sink on the far right, of the girls' restroom, did not have any warm water. Hand sinks are to provide warm and cold running water. The isolated hand sink, in the boys' restroom, did not have any warm water coming out. One toilet, in the boys' restroom was missing the toilet seat. Must be in good repair.
1.0
46.
Blown light bulbs found in different areas of the kitchen. Lighting was below 50ft candles in the prep areas, prep sinks, and utensil washing area. Replace the bulbs inside of the upright coolers. Clean the light shields that have dead pest inside of them, located in the kitchen and kid restrooms.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
A lot of these repair/replacement issues need to be addressed. Enough time has passed to have dealt with some of these issues. Be proactive and address early before other issues come up.
Clean the utensils were stored in containers that had build-up at the bottom of it. Keep clean utensils stored in clean areas and/or clean surfaces.
0.5
36.
Replace the sprayer part that is peeling and exposed the hose, over the warewashing machine. The rod, holding the sprayer, looks to be bent and leaning inward. That may need to be replaced as well. Peeling and rusty shelving found in the two door, upright cooler. Must be in good repair.
0.5
40.
Clean the food debris underneath the prep table closest to the coolers.
0.0
43.
Hand sink on the right did not have any warm water in the girls bathroom. Hand sinks are to provide warm and cold running water. Repair the leak on that same faucet when the cold water is turned on. There was one toilet and one hand sink in the boys restroom that was not working. Must be in good repair.
1.0
44.
Drain plug was missing on the side of the dumpster. Either call waste management company to put one on or go to a hardware store.
0.5
46.
Dust build-up found on the ventilation unit in front of the ice machine. Blown light bulbs in different areas of the kitchen. Lighting was below 50 ft candles in the prep areas, prep sinks, and utensil washing area. Replace bulbs in the upright coolers. Clean the light shields that have the dead pest inside of them, located in the kitchen and kid restrooms. (work order put in to replace the blown bulbs)
1.0
49.
Documentation of approved training - 2 point credit awarded.
Personal drink was stored above food for service in the two door, upright cooler. Personal drinks are to either be stored away from food/food contact surfaces or stored at the bottom shelf. Made suggestion of using a cleanable container, labeling for personal items, and storing at the bottom of the cooler. Talk with the staff and make sure that abide by the rules of proper drink storage.
1.5
11.
Routinely clean the inside of the ice machine. Small amount of black spots found when lifting the lid and looking at the upper inside part.
0.0
35.
Single service bowls were stored with the food contact surface being exposed. Store invertedly or in its original bag to help prevent outside contamination.
0.5
36.
Replace the sprayer for the that is peeling and exposing the hose. The rod, holding the sprayer, looks to be bent and leaning inward. That may need to be replaced as well. Peeling and rusty shelving found in the two door, upright cooler. (There is build-up around the nozzles of a good portion of faucets at the prep sink, utensil washing sink, and handwashing sinks. Possibly comes from the water, but surfaces are to be easily cleanable. Work on cleaning those areas.)
0.5
40.
Clean the ice build-up inside of the upright freezer. Clean the gaskets on some of the cooler doors. Sticky build-up found underneath the prep tables.
0.5
43.
Hand sink on the right did not have any warm water in the girls bathroom. Hand sinks are to provide warm and cold running water.
0.0
44.
The sliding door for the outside dumpster was left open. Drain plug was missing on the side of the dumpster. Either call waste management company to put one on or go to a hardware store.
0.5
46.
Ventilation build-up found on the fan guard of the two door, upright cooler. Clean the build-up on the screens in the hood system. Clean the dust accumulation on some of the vent units in the ceiling. Blown or missing light bulbs above utensil washing sinks, prep areas, and inside of t coolers. Lighting was below 50 ft candles in the prep areas, prep sinks, and utensil washing areas. Make sure that the light bulbs have all working bulbs in order to meet the lighting requirements. Clean the light shields in the boys bathroom.
1.0
49.
No documentation of approved training - no credit awarded.
Observed food containers being stacked while wet. Completely air dry these items before stacking...Found some utensils being stored wet and covered with plastic wrap in dry storage area. Completely air dry these items before storing them in covered containers...Observed some towel drying of food containers. Allow food containers to air dry--do not use towels to dry them.
0.5
36.
Repair the leak at faucet on 3-compartment sink...Remove the old stickers from exteriors of food containers and lids.
0.5
40.
Clean the soiled interior of middle reach-in freezer, including door gaskets, frame and hinges. Remove the excess ice accumulated around door frame...Clean the soiled food scale in storage...Clean the soiled undersides/edges of food preparation tables
0.5
43.
Replace the missing toilet tank lids in both the boys` and girls` bathrooms (cardboard is not acceptable in these areas). Replace with hard, non-absorbent and easily cleanable lids instead...In girls` bathroom, no warm water was available at right handsink and no warm or cold water was available at middle sink in boys` bathroom. Provide warm and cold running water at each hand washing sink.
2.0
44.
Remove the old shingles and pallet from ground by dumpster and properly dispose of these items...Keep doors to dumpster closed whenever garbage is in it. Provide a drain plug for dumpster...Repair the vacuum breaker at outside mop sink/can wash so that water does not pour out the sides of breaker when water is turned on.
0.5
45.
Ensure cracks and crevices around left metal back door frame edges are smooth and easily cleanable. Use caulk to fill in these edges...Screws should be flat against the wall and/or stripping...Repair the corner edge of other side of door frame so that these areas are smooth and easily cleanable. Remove tape in this area.
0.0
46.
Replace the burned out lights throughout entire kitchen area, including under ventilation hood. (The lighting was 12 to 14 ft-candles above dishwasher area, 24 ft-candles above vegetable preparation sink, 21-39 ft-candles above 3-compartment sink, 42 ft-candles above ice machine, and 25 to 35 ft-candles above stove top and microwave oven area. Provide at least 50 ft-candles of shielded light above all food preparation, ice dispensing and dishwashing areas and at least 10 ft-candles of light above all storage areas)...Clean the soiled ventilation hood filters. Fill in the gap in ventilation hood filter with a larger filter so there are no spaces between filters.
0.5
49.
No documentation of approved training - no credit awarded.
Found three badly dented #10 cans of food in dry food storage area. Kitchen manager stated that she is aware of that, and they will be returned to distributor. Remove these cans from storage so their contents cannot be served. (CDI-Items were removed from storage)
0.0
15.
Cheese sandwiches that had cooled off to 86F were reheated only to 138F prior to serving. When potentially hazardous foods in hot holding fall below below 135F, they shall be reheated to 165F or above and then maintained at 135F or above before serving...This item was not corrected in its entirety today. Therefore, a follow-up visit will be made to evaluate completion.
1.5
16.
Found cheese slices and cheese sandwiches at 86F-93F on table. They shall be kept at 135F or above at all times prior to serving. Reheat properly to 165F or above and then maintain at 135F or above before serving...This item was not corrected in its entirety today. Therefore, a follow-up visit will be made to evaluate completion.
2.0
34.
To prevent contamination from wash water, move the clean hanging pots from left side of 3-compartment sink to the right side OR store clean pots in another area, such as on clean wire shelving.
0.0
36.
Remove the old stickers and labels from exteriors of food containers and lids...On mobile carts used to push food to rooms, remove the peeling tape from cart handles and use only permanent market to mark the metal on handles (do not replace with tape).
0.5
40.
Clean the soiled handles on reach-in refrigerator and freezers.
0.0
43.
Replace the missing toilet tank lids in both the boys` and girls` bathrooms (cardboard is not acceptable in these areas). Replace with hard, non-absorbent and easily cleanable lids instead...In girls` bathroom, no water was available at all at one handsink and no warm water was available at another sink. Provide warm and cold running water at each hand washing sink...Also in this same room, no soap was available at one dispenser and very little soap was available in the other dispenser. Maintain an adequate supply of soap in all soap dispensers.
1.0
44.
Repair the vacuum breaker at outside mop sink/can wash so that water does not pour out the sides of breaker when water is turned on...Remove the accumulation of leaves from bottom of mop sink/can wash and area near this sink.
0.5
45.
Ensure the cracks and crevices around left metal back door frame edges are smooth and easily cleanable. Use caulk to fill in these edges...Screws should be flat against the wall and/or stripping...Repair the corner edge of other side of door frame so that these areas are smooth and easily cleanable. Remove tape in this area.
0.0
46.
Replace the burned out lights above dishwasher area and under ventilation hood...Found unprotected burned out light bulb in Delfield refrigerator. Either remove this bulb entirely OR replace with a shatterproof or effectively shielded bulb that works properly...Clean the soiled ventilation hood filters.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
COMMENTS ABOUT HOT HOLDING FOODS: Although there are no hot holding cabinets in the kitchen (only a convection oven and conventional oven and stove top), it is still very important to maintain hot foods at 135F or above at all times before serving...Food must be portioned out into food containers quickly and then maintained in the ovens or on stove top at 135F or above until ready to serve...You may also consider using a hot water bath on the stove to keep pre-portioned food hot in containers (135F or above) right until the food is ready to go to the classrooms on carts...A follow-up visit will be made on Tuesday, March 23, 2010 to evaluate completion of Items #15 and #16 on this report. Follow-Up: 03/23/2010
In freezer, found raw hamburger meat stored on same pan as raw ground turkey. Also found packages of ready-to-eat turkey ham stored on the same pan as these raw meats...Store raw hamburger and raw turkey in separate pans on bottom of freezer (since they are cooked to different final cook temperatures). Store turkey ham deli meat on top shelves of freezer (with the other ready-to-eat foods).
1.5
11.
NOTE: When cleaning/maintenance personnel put power strips or other equipment onto food preparation tables (such as power strips, small stools, etc.), remove these items immediately in the morning and clean and sanitize the table tops where these items have been stored. (corrected during inspection)
0.0
36.
Remove the hanging paper and glue from undersides of mobile carts...Remove hanging caulking from interior of dishwasher door and replace the caulking.
0.5
40.
Clean the following soiled surfaces and areas: undersides and edges of a few food preparation tables--exteriors of 3-compartmentment sink and interior of sanitizing sink--interior top of microwave oven--exterior and interior of Garland fryer (even if equipment is not being used, it shall be kept in a clean and sanitary condition at all times)--bottom interior of 2-door freezer (remove the ice accumulated on bottom inside of this freezer)--dishwasher door and frame--exteriors of table-top mixer--exterior sides of large oven.
0.5
43.
Replace the missing toilet tank lids in both the boys` and girls` bathrooms...Maintain paper towels in left paper towel dispenser in girl`s bathroom (no towels were present in this dispenser at time of inspection).
1.0
44.
Repair the vacuum breaker at outside mop sink/can wash so that water does not pour out the sides of breaker when water is turned on.
0.0
45.
Replace the missing corner edge stripping on corners of back door frame.
0.0
46.
Replace the burned out lights throughout kitchen and storage areas...Remember--there shall be at least 50 ft-candles of shielded light above all food preparation, dishwashing and ice machine areas and at least 10 ft-candles of shielded light in food storage areas.
0.5
47.
To facilitate cleaning the floor, store the large plastic container of chemicals above the floor 6 to 12 inches (under 3-compartment sink) OR consider using a mobile dolly to store the container so it can be moved easily.
0.0
49.
No documentation of approved training - no credit awarded.
Found many long tubes of raw hamburger meat stored above pita bread and containers of strawberries in reach-in freezer. In refrigerators and freezers, store foods according to final cook temperatures (see food storage chart). (Raw hamburger shall be stored on bottom shelves, preferably in a container or pan)
1.5
36.
Remove the hanging paper and glue from undersides of mobile carts...Replace the damaged caulking that is coming off on interior of dishwasher door...Repair the condensation leak in reach-in Delfield refrigerator so that condensation does not drip inside this unit.
0.5
39.
Found two domestic Sunbeam blenders in the kitchen. Remove these blenders from the facility since they are not approved. If replaced, do so with equipment that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.5
40.
Clean the following soiled surfaces and areas: undersides and edges of some food preparation tables and 3-compartment sink edges--interior top of microwave oven--exterior and interior of Garland fryer (even if equipment is not being used, it shall be kept in a clean and sanitary condition at all times)...Remove the excessive amount of condensation on bottom inside of Delfield refrigerator.
0.5
43.
No warm water is available at any of the handsinks in girls` and boys` bathroom ("warm" water did not exceed 68F). Provide warm running water at all handsinks in these rooms. Recommend that the "warm" water be around 90F.
1.0
44.
Repair the vacuum breaker at outside mop sink/can wash so that water does not pour out the sides of breaker when water is turned on.
0.0
45.
Replace the loose or missing stripping on corners of back door frame...Replace the mildewed caulk behind the dishwasher/spray rinse area. When caulk is replaced, ensure it is smooth and easily cleanable...Replace the missing floor drain covers under dishwashing area and ice machine.
0.5
46.
No lights are functioning under ventilation hood and shall be repaired or light bulbs shall be replaced. Also, replace the burned out lights throughout kitchen and storage areas...Remember--there shall be at least 50 ft-candles of shielded light above all food preparation, dishwashing and ice machine areas and at least 10 ft-candles of shielded light in food storage areas.
0.5
49.
No documentation of approved training - no credit awarded.
Remember that hands must be washed after touching face or contaminating hands in any other way.
0.0
28.
Found many flies in kitchen area. Eliminate these insects using methods approved for food service establishments. (Fly swatters may be used for this purpose. Always clean and sanitize areas where flies are swatted.)
1.0
36.
Remove the hanging paper and glue from undersides of mobile carts...Remove stickers from containers lids...Replace the caulking that is coming off on interior of dishwasher door.
0.5
40.
Clean the following soiled surfaces and areas: undersides and edges of some food preparation tables and 3-compartment sink edges--freezer door gaskets--dishwasher interior, door and door frame--interiors of microwave oven--door handles on microwave and refrigerator/freezers--can opener base--exterior and interior of Garland fryer (even if equipment is not being used, it shall be kept in a clean and sanitary condition at all times).
0.5
43.
In boys` bathroom, replace the missing top on one toilet tank.
0.0
44.
Repair the vacuum breaker at outside mop sink/can wash so that water does not pour out the sides of breaker...Remove the excess leaves accumulated around drain at outside mop sink/can wash area.
0.5
45.
Replace the loose or missing stripping on corners of back door frame...Replace the moldy caulking behind dishwasher area.
0.5
46.
No lights are functioning under ventilation hood and shall be repaired or light bulbs shall be replaced. Also, replace the burned out lights throughout kitchen and storage areas...Remember--there shall be at least 50 ft-candles of shielded light above all food preparation, dishwashing and ice machine areas and at least 10 ft-candles of shielded light in food storage areas.
0.5
49.
No documentation of approved training - no credit awarded.
In reach-in freezer, found raw meats stored above breads and other fully cooked (ready-to-eat) foods. Store all raw meats below and away from ready-to-eat foods in reach-in freezer and refrigerators...Found a large amount of ice on top of box of food in freezer. Remove this ice from box.
1.5
24.
Found package of partially frozen sandwich ham slices in cold standing water in sink. Do not thaw frozen foods in this manner. Thaw properly under refrigeration at 45F or less OR under cold running water at a temperature of 705F or less with sufficient velocity to float off loose food particles.
0.5
35.
Found many unprotected styrofoam bowls and plates. Store these items in their original plastic containers or in clean and covered containers or inverted on a clean surface.
0.5
36.
Remove the hanging paper and glue from undersides of mobile carts...Remove stickers from containers lids...Remove the accumulation of ice on inside back condenser area of freezer. Repair this condensation leak as necessary so ice does not accumulate and drip onto food boxes.
0.5
39.
Found the bases of two Sunbeam blenders. This equipment is not approved (it is for household use only) and shall be removed from the facility. Replace with equipment that meets that standards of the National Sanitation Foundation (NSF) or equivalent.
0.5
40.
Clean the following soiled surfaces and areas: undersides and edges of some food preparation tables and 3-compartment sink--interior middle sink of 3-compartment sink--interior bottoms of refrigerators, door hinges and gaskets--dishwasher interior, door and door frame--interiors of microwave oven--exterior and interior of Garland fryer (even if equipment is not being used, it shall be kept in a clean and sanitary condition at all times).
0.5
43.
In boys` bathroom, replace the peeling vinyl baseboard stripping. Also replace the missing top on one toilet tank...In girls` bathroom, no paper towels were in dispensers. Provide paper towels at all times in this room...Clean the soiled soap dispenser at kitchen handsink.
1.0
44.
Repair the vacuum breaker at outside mop sink/can wash so that water does not pour out the sides of breaker...Remove the excess leaves accumulated from around drain in outside mop sink/can wash area...No hot water is available at this sink. Provide hot running water at this mop sink/can wash.
0.5
45.
Remove the water accumulated on floor under equipment near dishwasher area.
0.0
46.
Clean the dusty ceiling vent grates in kitchen.
0.0
49.
No documentation of approved training - no credit awarded.
Remember the importance of keeping foods hot in oven until right before ready to serve. Do not keep foods such as lasagna out on stove top where it can cool down below 135F....When filling up containers with hot foods, keep lids on the containers to keep foods hot.
0.0
19.
Found a small unlabeled container of lavendar colored detergent. Label properly and be sure it is kept below and away from food containers and food preparation areas.
0.0
40.
Clean the following soiled surfaces and areas: undersides of some food preparation tables and edges--middle and right sinks of 3-compartment sink and right drainboard...Remove the hanging paper and glue from undersides of mobile carts...Remove stickers from exteriors of lids, buckets and other food containers.
0.5
45.
Replace the missing or damaged (mildewed) caulk along walls behind 3-compartment sink and behind dishwasher area. Ensure the caulk is smooth and easily cleanable...Replace the vinyl base coving that is coming off the wall behind one toilet in boys` bathroom.
0.5
46.
Replace/repair the burned out or non-functioning light bulbs under ventilation hood.
0.5
47.
Repair the vacuum breaker at outside mop sink/can wash so that water does not pour out the sides of breaker. Remove the excess leaves accumulated from around drain in outside mop sink/can wash area...Found a blue tub with chemicals stored on floor under left drainboard. Elevate this tub above the floor 6 to 12 inches using approved shelving...Do not store sanitizer and chemicals on left 3-compartment sink drainboard to provide additional space for soiled dishes and utensils.
0.5
49.
No documentation of approved training - no credit awarded.
In reach-in freezer, observed raw meat stored above vegetables. In all freezers and refrigerators, store all raw meats and poultry below and away from ready-to-eat foods such as vegetables, desserts, cooked foods, etc. (Corrected during inspection)
0.0
11.
The chlorine bleach sanitizer in 3rd sink of 3-compartment sink was less than 50 ppm. It shall be at least 50 ppm but should not exceed 200 ppm....The test strips used to check chlorine concentration starts at 100 ppm concentration. The test strips shall check the minimum prescribed strength of bleach-water sanitizer, which is 50 ppm.
1.5
16.
Found baked chicken in an open oven with the temperatures ranging from 108F to 118F to 139F. Once cooked, potentially hazardous foods (meats, cooked vegetables, cooked rice, dairy products) shall be kept at 135F or above at all times until ready to serve....Strongly recommend: Consider looking into obtaining an electric hot holding unit or cabinet (that meets NSF standards or equivalent) to keep foods at 135F or above after they have been removed from the oven OR your oven will have to be used as a "hot holding" unit. When the food has been cooked, keep the oven doors closed and reduce oven temperature to maintain foods at 135F or above. (Chicken was reheated to 165F or above during inspection)
2.0
19.
Found a small unlabeled container of lavendar colored detergent. Label properly and be sure it is kept below and away from food containers and food preparation areas.
0.0
36.
Replace the torn gasket on the right side of door to milk cooler.
0.0
40.
Clean the following soiled surfaces and areas: interiors of rinsing and sanitizing sinks of 3-compartment sink and right drainboard--undersides of sink drainboard--interior side of dishwasher door....Remove the excess ice from areas inside reach-in freezer--interiors of Garland unit and sides of equipment at cooking line....Remove the hanging paper from undersides of mobile carts.
0.5
45.
Replace the missing or damaged (mildewed) caulk along walls behind 3-compartment sink and behind dishwasher area. Ensure the caulk is smooth and easily cleanable.
0.0
46.
Replace the burned out bulbs under ventilation hood and in ceiling light fixtures throughout the kitchen facility to ensure there is at least 50 ft-candles of shielded light above food preparation and dishwashing areas.
0.5
47.
Repair the vacuum breaker at outside mop sink/can wash so that water does not pour out the sides of breaker.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Recommend that the ServSafe course to be offered by our department on Oct. 31, Nov. 7 and Nov. 17, 2008 is taken by kitchen manager (brochure left with manager) OR other approved ServSafe course of at least 12 classroom hours may also be taken.
OBSERVED COOKED TACO HAMBURGER MEAT JUST TAKEN OUT OF THE OVEN UPON ENTERING THE KITCHEN FOR INSPECTION. TEMPERATURES WERE AT 184-202F. AFTER STIRRING MEAT AND 45 MINUTES LATER, THE TEMPERATURES WERE AT 110-157F...........ALSO, CHEESE WAS AT 53F. ALL POTENTIALLY HAZARDOUS FOODS (SUCH AS MEAT, DAIRY PRODUCTS, COOKED VEGETABLES, COOKED PASTA, COOKED RICE) SHALL BE KEPT AT 45F OR LESS OR 135F OR ABOVE.......RAPIDLY REHEAT MEAT (THAT IS LESS THAN 135F) TO AT LEAST 165F AND THEN MAINTAIN AT 135F OR ABOVE. (CORRECTED ON SITE)........NOTE: AFTER CUTTING CHEESE FOR INDIVIDUAL CARTS, PUT THE CHEESE IN REFRIGERATOR UNTIL JUST BEFORE YOU ARE READY TO TAKE CARTS TO CLASSROOMS............RECOMMENDATION: CONSIDER LOOKING INTO OBTAINING AN ELECTRIC HOT HOLDING UNIT (THAT MEETS NSF STANDARDS OR EQUIVALENT) TO KEEP FOODS AT 135F OR ABOVE AFTER THEY HAVE BEEN REMOVED FROM THE OVEN.
2.5
9.
OBSERVED FOOD SERVICE WORKER WEARING GLOVES WHO WAS CUTTING TOMATOES. SHE THEN TOUCHED THE TRASH CAN LID WITH GLOVES AND THEN RESUMED CUTTING TOMATOES..........ALSO OBSERVED FOOD SERVICE WORKER PUTTING ON CLEAN GLOVES WITHOUT WASHING HANDS FIRST.....AFTER SOILING HANDS IN ANY WAY (IN THIS CASE, TOUCHING TRASH CAN) WHILE WEARING GLOVES, THE GLOVES SHALL BE DISCARDED AND HANDS MUST BE WASHED BEFORE PUTTING ON CLEAN GLOVES. (CORRECTED ON SITE)
2.5
14.
FOUND A SUNBEAM BLENDER IN THE KITCHEN. REMOVE THIS BLENDER FROM THE KITCHEN FACILITY SINCE IT DOES NOT MEET NATIONAL SANITATION FOUNDATION (NSF) STANDARDS OR EQUIVALENT. (MENTIONED DURING LAST INSPECTION)
1.0
17.
CLEAN THE FOLLOWING SOILED SURFACES AND AREAS: UNDERSIDE OF CARTS USED TO TRANSPORT FOOD TO CLASSROOMS (REMOVE ANY PAPER HANGING FROM UNDERSIDES) AND UNDERSIDES OF SOME EDGES OF FOOD PREPARATION TABLES--SHELF ABOVE 3-COMPARTMENT SINK--UNDER DOOR OF GARLAND OVEN--EXTERIOR SIDES OF COOK LINE EQUIPMENT..........REPAIR THE REFRIGERATOR TO FAR LEFT OF FREEZERS AND REFRIGERATORS LINE SO THAT THE AIR TEMPERATURE IS 45F OR LESS. CURRENTLY AIR TEMPERATURE IS AT 60F BUT NO FOOD IS BEING STORED IN THIS UNIT..........REMOVE THE STICKERS PRESENT ON MANY STAINLESS STEEL LIDS.............FOUND DUCT TAPE ON PIPING UNDER 3-COMPARTMENT SINK AND UNDER VEGETABLE PREPARATION SINK. ALSO FOUND WATER ON FLOOR UNDER VEGETABLE PREP SINK. REMOVE DUCT TAPE AND REPAIR ALL LEAKING PIPES.
1.0
30.
CLEAN THE SOILED VENTILATION HOOD FILTERS ABOVE COOK LINE.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (7) FOUND A FEW OPENED BOXES OF POWDERED SUGAR. ONCE OPENED, KEEP SUGAR IN LABELED CONTAINERS WITH TIGHT-FITTING LIDS OR IN ZIP-LOCK TYPE BAGS............(12) REMOVE THE CHEMICALS ON LEFT DRAINBOARD OF 3-COMPARTMENT SINK SO THEY ARE NOT TAKING SPACE UP FOR SOILED UTENSILS AND PANS.............(29) REPLACE BURNED OUT LIGHT BULBS UNDER VENTILATION HOOD...........(32) FOUND LARGE PLASTIC CONTAINER OF CHEMICALS UNDER 3-COMPARTMENT SINK. ELEVATE CONTAINER ABOVE FLOOR....CONSIDER USING A CART WITH WHEELS TO STORE ALL CHEMICALS IN THIS AREA..........WATER SAMPLE WILL BE TAKEN AT A LATER DATE THIS YEAR.
METAL STEMMED FOOD THERMOMETER WAS MORE THAN 30 DEGREES OFF WHEN CALIBRATED USING THE ICE-WATER METHOD. ALSO, IT WAS NOT KEEPING ITS CALIBRATION AFTER BEING ADJUSTED. DISCARD THIS THERMOMETER AND REPLACE WITH ANOTHER METAL STEMMED THERMOMETER THAT IS ACCURATE TO PLUS OR MINUS 2 DEGREES F.
1.5
12.
NO SANITIZER TEST STRIPS WERE AVAILABLE. PROVIDE SANITIZER STRIPS FOR YOUR CHLORINE BLEACH SANITIZER. REMEMBER THAT THE PROPER CHLORINE CONCENTRATION IS AT LEAST 50 PPM BUT SHOULD NOT EXCEED 200 PPM.
1.5
14.
FOUND A HAMILTON BEACH BLENDER AND A SUNBEAM BLENDER IN THE KITCHEN. REMOVE THESE BLENDERS FROM THE KITCHEN FACILITY SINCE THEY ARE NOT NATIONAL SANITATION FOUNDATION (NSF) APPROVED OR EQUIVALENT. IF REPLACED, THEY MUST MEED NSF OR EQUIVALENT STANDARDS.
1.0
15.
FOUND MANY FOOD CONTAINERS THAT WERE BEING STACKED WHILE WET. THEY SHALL BE COMPLETELY AIR DRIED BEFORE STACKING........FOUND THREE LARGE CLEAN POTS HANGING DIRECTLY ABOVE THE WASH SINK OF THE 3-COMPARTMENT SINK. THESE POTS MUST NOT BE STORED IN THIS AREA TO PREVENT SPLASH CONTAMINATION FROM THE DIRTY WASH WATER.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES: DOOR GASKETS ON FREEZER--UNDERSIDES OF SOME PREPARATION TABLES AND SINK DRAINBOARDS, INCLUDING THE EDGES--LEGS OF SOME EQUIPMENT AND TABLES--THE EXTERIORS OF GARLAND FRYER--UNDERSIDES OF REFRIGERATOR DOORS--MOBILE CARTS USED TO DELIVER FOOD TO EACH CLASSROOM (INCLUDING UNDERSIDES AND LEGS)
1.0
21.
NO SOAP WAS AVAILABLE AT TWO HANDSINKS IN BOYS` BATHROOM AND VERY LITTLE SOAP WAS IN ONE DISPENSER IN GIRLS` BATHROOM. MAINTAIN AN ADEQUATE SUPPLY OF SOAP AT HANDSINKS IN BATHROOMS.
1.0
31.
FOUND A SPRAY BOTTLE OF OVEN CLEANER THAT WAS NOT LABELED WITH ITS CONTENTS. ALSO FOUND A SMALL UNLABELED CONTAINER OF DISHWASHING DETERGENT. PROPERLY LABEL ALL CONTAINERS OF CHEMICALS........CLEANSER AND DETERGENT WERE STORED ON A TABLE WITH CLEAN UTENSILS AND FOOD CONTAINERS. ALWAYS STORE ALL CHEMICALS BELOW AND AWAY FROM FOOD UTENSILS/CONTAINERS AND FOOD PREPARATION SURFACES.
2.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (7) FOUND SEVERAL OPEN BAGS OR CONTAINERS OF DRY FOODS WRAPPED IN PLASTIC WRAP. ONCE BOXES OR PACKAGES ARE OPENED, STORE ALL DRY FOODS (FLOUR, SUGAR, DEHYDRATED POTATOES, SPICES, ETC.) IN LABELED CONTAINERS WITH TIGHT-FITTING LIDS OR IN ZIP-LOCK TYPE BAGS. PLASTIC WRAP DOES NOT MEET THIS REQUIREMENT.........(29) REPLACE THE BURNED OUT LIGHT BULBS UNDER THE VENTILATION HOOD--ENSURE THEY ARE PROPERLY SHIELDED...........(30) CLEAN THE SOILED VENTILATION FILTERS ABOVE THE COOKING LINE (LARGE DUST BUILD-UP).
