2-102.12 (A); Core; The person in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM courses.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Employee health policy on site listed the top 5 foodborne illnesses and was missing Nontyphoidal Salmonella. Employees shall be made aware and have access to the top foodborne illnesses, their symptoms, and when to be excluded or restricted from work after experiencing symptoms. CDI- Employee health policy was provided via email and Foodborne Illness posters were given to PIC in English and Spanish.
0.0
42.
3-302.15; Core; Observed employee remove heads of lettuce from packaging and begin processing. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. PIC stated that facility removes lettuce from packaging, cores lettuce, shreds lettuce, then washes and soaks lettuce in prep sink. Ensure heads of lettuce are washed prior to shredding.
0.5
47.
4-501.11; Core; A couple of the shelves in the dish/storage area are beginning to rust. Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
2-102.12 (A); Core; The PIC is not a CFPM...The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Become certified in food protection management.
1.0
10.
6-301.11; Priority Foundation; The men's restroom had an empty soap dispenser...Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Soap provided.
1.0
45.
4-903.11(A) and (C); Core; A stack of foam trays was stored with the food-contact surfaces facing up. Boxes of lids and bags were stored on the floor in the storage corner...Single-service/use articles shall be stored by using means that afford protection from contamination until used. Invert trays and lift these boxes off the floor.
0.0
47.
4-501.11; Core; A couple of the shelves in the dish/storage area are beginning to rust...Equipment and components shall be maintained intact and in good repair/condition.
Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).
0.0
55.
6-501.11; Core; The wall of the mop sink is cracked in a lower corner and water can get inside of the wall. Some of the tile in the dish area is damaged...Physical facilities shall be maintained in good repair.
2-102.12 (A); Core; The PIC has an expired certificate...The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Renew this certification.
1.0
35.
3-501.13 ; Priority Foundation; A couple of bags of cooked chicken in the walk-in cooler measured up to 50F and were said to have been thawed at room temp earlier in the day...Ready-to-eat TCS foods shall be thawed for a period of time that does not allow thawed portions to rise above 41F. CDI: Process was less than 30 minutes prior so food was allowed to cool. Education given.
0.0
45.
4-904.11; Core; Plastic utensils in a container were stored with the food-contact surfaces facing up...Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees. CDI: Utensils inverted.
0.0
55.
6-501.11; Core; The wall of the mop sink is cracked in a lower corner and water can get inside of the wall. Some of the tile in the dish area is damaged...Physical facilities shall be maintained in good repair.
2-102.12 (A); Core; The CFPM was not on site during the inspection and their certification is expired...The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have more employees certified for time periods when the owner is absent.
1.0
47.
4-501.11; Core; The dish drying rack is rusted in certain places...Equipment and components shall be maintained intact and in good repair/condition. Clean the rust off of these shelves or replace them.
0.5
55.
6-501.11; Core; The wall of the mop sink is cracked in a lower corner and water can get inside of the wall. Some of the tile in the dish area is damaged...Physical facilities shall be maintained in good repair.
2-102.12 (A); Core; Restaurant lacked a certified food protection manager on site at the time of inspection.
1.0
10.
5-202.12; Core; Handwashing sinks shall be equipped to provide warm running water at a temperature of at least 100 degrees F. for proper handwashing. Both men's and women's restrooms lacked warm running water at a temp. of at least 100 degrees F. and only had a maximum warm water temp. of between 90-93 degrees F. Repair hot water flow to the proper required temperature range in both of these bathrooms.
1.0
24.
3-501.19; Garlic butter spread was left on top of oven and was being held at a temp. of 100 degrees F for service. If food product requiring temperature control with cold or hot holding is being kept at room temp. for later discard, then written policies of the procedure for using time as a public health control for this product must be kept on site and the food product must be labeled with a four-hour discard time after the product is pulled from cold or hot holding. The written time as public health control procedures must be approved by Wake County Environmental Services. To correct during inspection the out of temp. butter sauce was discarded by staff.
1.5
39.
3-305.11; Core; Box of tomatoes was stored on the floor of the walk-in cooler. Food product must be kept at least six inches above the floor to prevent possible sources of contamination. The box of tomatoes was moved to a shelf in the cooler prior to the end of inspection.
1.0
55.
6-201.11; Core; Replace water-stained ceiling tiles in the hallway to the bathrooms. Repair the ceiling leak causing these stains. Replace loose, chipped, and damaged floor tiles in the dishwash room. Repair or replace rusted metal floor in the walk-in cooler.
0.5
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
2-102.12 (A); Core; Restaurant lacked a certified food protection manager on site and while open at the time of inspection.
1.0
23.
3-501.17; Freshly made pan of crab salad in top of prep. cooler had an old date label showing product had been made on 11/14/22 instead of the current product prep. date. Current date labels should be placed on fresh food product containers to reflect proper make times and to allow for food product discard within seven days after being placed in refrigeration.
1.5
55.
6-201.11; Core; Replace broken floor tiles in back stock and dishwash rooms. Replace rusted floor panel in walk in cooler. Repair ceiling leaks in women's restroom and replace water-stained ceiling tiles.
5-202.12; Core; Observed hot water 84-89F inside restrooms. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
Adjust hot water temperature.
1.0
37.
3-302.12; Core; Observed a few squeeze bottles of sauce without common name labels. FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. food labeled.
0.0
48.
4-501.19; Priority Foundation; Observed team members actively washing dishes without submerging items in soapy solution 100F. he temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified. Facility used Ecolab that requires 75F soapy solution it's products. EHS provided training.
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
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Some TCS food measured above 41F (see temperature log above). Potentially hazardous foods shall be cold held at 41F or below. CDI- Food measured below 45F. Lids were placed on containers and food was placed on the coolest area of the unit.
1.5
23.
3-501.17; Priority Foundation; One small container of shredded cheese was not date marked. Ready-to-eat and potentially hazardous foods prepared in the establishment shall be marked to show either the discarding/ preparation date. CDI- Cheese was dated.
0.0
55.
6-501.11; Core; A couple of floor tiles in the back, by the 3-comp sink were cracked. Physical facilities shall be maintained in good repair. Replace damaged tiles.
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
4-602.11; Core; Soda dispensing nozzles had some residue buildup. Beverage dispensing nozzles shall be clean at a frequency necessary to preclude accumulation of soil or mold. Clean equipment.
1.5
41.
3-304.14; Core; One wet cloth was stored on prep table. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm for quat). CDI- Wet cloth was removed from that area and placed in sanitizer bucket.
0.0
55.
6-501.11; Core; A couple of floor tiles in the back, by the 3-comp sink were cracked. Physical facilities shall be maintained in good repair. Replace damaged tiles.
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 *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.
1.0
5.
2-501.11; Priority Foundation; Facility does not yet have vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Butter/margarine mix was being hot held at 98F-110F. TCS food shall be hot held at 135F or above. CDI- Mixture was reheated to the right temperature. Remember margarine can be stored at room temperature. If you decide to add heat to it, it has to be maintain to 135F or above.
1.5
41.
3-304.14; Core; One wet cloth was stored on prep table. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm for quat). CDI- Wet cloth was removed from that area and placed in sanitizer bucket.
*Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* As a COVID-19 prevention, PIC signature was not captured. PIC received inspection via email.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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.
Note: Employees are making quat sanitizer manually with the help of the automatic wall dispenser. The automatic wall dispenser is not under contract with a third party for servicing.
Please do not block the emergency door in the back, this may be a safety violation with the Fire Dept. Please reach out to the City if there are issues with the door.
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964 Follow-Up: 04/26/2019
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.
EHS: Marion Wearing, Contact Phone Number: 919.618.8964 E-mail: Marion.Wearing@wakegov.com
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*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.
*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.
Do not store food on the floor in the walk in cooler and freezer. Observed chicken on the floor in the walk in freezer and onions on the floor in the walk in cooler.
1.5
11.
Clean and sanitize vegetable chopper and vegetable slicer. Observed dried debris on blades.
1.5
49.
No documentation of approved training - no credit awarded.
Remove surface rust from shelf bracket, above utensil wash sink.
0.0
40.
Food debris splash/build-up present on underside surfaces of plastic food prep cart.
0.5
45.
Floor tiles are cracked and present a cleaning obstacle , around base of toilets.
0.0
46.
Light above food prep refrigerator is not working, providing approx. 35-40 foot candles of light at work surface (Repair this light to meet min. light intensity requirement of 50fc). 2 bulbs above food prep refrigerator are not shielded (Bulbs above food prep surfaces must be shatter-proof or shielded).
0.5
47.
Numerous non-food or food contact items observed stored on floor in back corner of establishment also used for storage of Bag in Box syrup boxes. All storage in rooms where food/beverages are stored shall be at least 12 inches above the floor to facilitate floor cleaning and pest surveillance. Provide additional dunnage racks as necessary to raise storage to at least 12 inches above the floor.
0.5
49.
No documentation of approved training - no credit awarded.
Sanitizer in bucket 0 ppm, sanitizer in third compartment sink less than 200 ppm approved strength, sanitizer in spray bottle over 400 ppm (maintain quaternary ammonium sanitizer between 200-400 ppm). CDI-sanitizer refilled with properly mixed sanitizer.
1.5
16.
Meatballs and broccoli & cheese soup in front HH wells at 75-100F (maintain hot potentially hazardous food at least 135F). CDI-meatballs and soup reheated in microwave.
2.0
17.
Chicken and cheese on right prep refrigerator at 49-50F (maintain cold potentially hazardous food at 45F or less). CDI-top layers of these overstacked foods removed and placed into refrigeration to cool.
2.0
25.
Two of three metal stem food thermometers read 29F and 35F in ice water (calibrate so they read 32F in ice water).
0.0
26.
Opened bags of dry goods on back storage racks (store opened dry goods in sealed, labeled containers).
0.0
33.
Store handle of scoop pointing out of sugar, or store scoop out of food on clean, dry surface.
0.5
36.
Hose used to extend faucet at three compartment sink not attached in a manner that is easily cleanable (remove hose and replace with faucet that meets needs of sink use). Replace cracked gray plastic piece and black grip for meat slicer. Three compartment sink faucet handles have damaged areas which are rough and not easily cleanable (repair/replace). Remove/replace torn label on right side of toaster oven to provide smooth surface.
1.0
39.
Cardboard box with a cloth towel inside used to store food in walk in refrigerator (only use nonabsorbent containers to store food, and nonabsorbent liners such as wax paper).
0.0
40.
Remove black velcro from handle of back paper towel dispenser as it is not easily cleanable.
0.0
45.
Cobweb and debris buildup present in area where soda syrups are stored (maintain floors, walls, ceilings clean). Floor damaged around floor drain at three compartment sink. Shoe molding observed to be pulling away from base of walk in freezer walls (maintain floors, walls, ceilings in good repair). Re-attach shoe molding to prevent water damage to cooler and floors.
1.0
46.
Lighting 40-45 foot candles at work surface of left side prep refrigerator (minimum 50 foot candles) - replace burned out bulbs as needed to meet light requirement.
0.5
47.
Numerous non-food or food contact items observed stored on floor in back corner of establishment also used for storage of Bag in Box syrup boxes. All storage in rooms where food/beverages are stored shall be at least 12 inches above the floor to facilitate floor cleaning and pest surveillance. Provide additional dunnage racks as necessary to raise storage to at least 12 inches above the floor. Shelving in walk in cooler observed to be less than 12 inches above the floor. Raise bottom shelves to at least 12 inches.
1.0
49.
No documentation of approved training - no credit awarded.
Meatballs not held hot enough. CDI-meatballs had been out of hot holding 20 minutes and were put into hot holding unit to reheat.
0.0
17.
Garlic in oil and open bottle of salad dressing stored with no temperature control. Hold these items at 45F or less. CDI-Items had been out of temperature control five hours and were discarded.
2.0
23.
Large container of soup cooling in walk in tightly covered, small covered container of sauteed onions in microwave cooling. To cool these items quickly, stir frequently on upper shelf in refrigeration or in ice bath, in small quantities, uncovered or loosely covered.
1.0
33.
Store handle of scoop pointing out of sugar.
0.0
36.
Hose used to extend faucet at three compartment sink not attached in a manner that is easily cleanable. Remove hose and replace with faucet that meets needs of sink use. Replace clear plastic spice container with rough burned area. Replace cracked gray plastic piece for meat slicer.
0.5
45.
Cobweb and debris buildup present under soda syrups. Maintain floors, walls, ceilings clean. Floor damaged around floor sink at three compartment sink. Shoe molding observed to be pulling away from base of walk in freezer walls. Maintain floors, walls, ceilings in good repair. Re-attach shoe molding to prevent water damage to cooler and floors.
0.5
46.
Lighting 40-45 foot candles at work surface of left side prep refrigerator (minimum 50 foot candles) - replace burned out bulbs as needed to meet light requirement.
0.0
47.
Numerous non-food or food contact items observed stored on floor in back corner of establishment also used for storage of Bag in Box syrup boxes. All storage in rooms where food/beverages are stored shall be at least 12 inches above the floor to facilitate floor cleaning and pest surveillance. Provide additional dunnage racks as necessary to raise storage to at least 12 inches above the floor. Shelving in walk in cooler observed to be less than 12 inches above the floor. Raise bottom shelves to at least 12 inches.
0.5
49.
No documentation of approved training - no credit awarded.
Single service items observed stored on floor in office area also used for storage of foods and single use items. Protect single service items from contamination - do not store on the floor.
0.5
36.
Remove the tape from undersides of 2 mandolin vegetable slicers; the tape is a cleaning obstacle. Hose used to extend faucet at three compartment sink not attached in a manner that is easily cleanable. Remove hose and replace with faucet that meets needs of sink use.
0.5
39.
White wire shelving in back storage area not approved for restaurant use. Observed to be in good repair. Use this shelving only for packaged dry goods items and replace with approved shelving when no longer in good repair/no longer cleanable.
0.0
40.
Clean non-food contact surfaces of base of bread rack.
0.0
45.
Ceilings not clean above oven. Walls not clean in front prep area and in canwash area. Maintain floors, walls, ceilings clean. Floor damaged around floor sink at three compartment sink. Shoe molding observed to be pulling away from base of walk in freezer walls. Maintain floors, walls, ceilings in good repair. Re-attach shoe molding to prevent water damage to cooler and floors.
0.5
47.
Numerous non-food or food contact items observed stored on floor in back corner of establishment also used for storage of Bag in Box syrup boxes. All storage in rooms where food/beverages are stored shall be at least 12 inches above the floor to facilitate floor cleaning and pest surveillance. Provide additional dunnage racks as necessary to raise storage to at least 12 inches above the floor. Shelving in walk in cooler observed to be less than 12 inches above the floor. Raise bottom shelves to at least 12 inches.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Observed what appears to be cot or bed frame under misc. items stored in office. No indication of current use for domestic purposes. Reminder: Food establishment is not to be used for domestic purposes. Faint sewage smell present in dry storage room. No evidence observed of sewage back-up. Ensure that water is poured down all floor drains/floor sinks on a regular basis to maintain water seal. If smell persists, contact plumber to eliminate source. Back handwash sink blocked at beginning of inspection - maintain handwash sinks easily accessible to encourage proper handwashing.
Meatballs held at 116-121F in steam table (needed to be 135F or higher)CDI-reheated
2.0
17.
Thin sliced sausage held at 56F in pre-cook side prep refrigerator (needed to be 45F or lower)(all other foods in this unit were 38-43F), CDI-sausage discarded
2.0
19.
Do not store jug containing concentrated Quat. Ammonia Santizer directly above utensil wash sink (if this container leaks/spills onto sink or into basin, high concentration of this chemical may contaminate food contact utensils/containers). Label all sanitizer containers.
0.0
34.
Clean salad spinner stored on handwash sink basin , in utensil wash room (after equipment is washed/sanitized, store it on clean surface to prevent re-contamination)
0.5
35.
SIngle service food container lids, with food debris on interior surfaces, are stored on `clean utensil storage shelves` (do not re-use contaminated single service items). Employee`s handbag is stored on food plastic wrap dispensor ,and in contact with the food plasic wrap (store employees` coats,bags,hats,etc. away from clean food prep utensils/equipment).
0.5
36.
Remove the tape from undersides of 3 mandolin vegetable slicers; the tape is a cleaning obstacle.
0.5
40.
Food debris build-up present on floor of walk-in refrigerator, especially in corners and around shelving legs. Need to clean the plastic cart that is used to store sauces/dressings.
0.5
49.
No documentation of approved training - no credit awarded.
Slime build-up inside soda nozzles in customer self service area;CDI clean/sanitize.
1.5
34.
Salad spinner is stored with a tight lid , prior to completion of air drying.
0.5
36.
Need to replace the walk-in refrigerator door handle - or - smooth rough edges with fine grit sandpaper; currently, the rough metal surface on backside of handle is not easily cleanable and is so jagged that the surface can cut hands. Replace the food slicer food grip and handle assembly; current unit has broken plastic surfaces that are creating a cleaning obstacle. Replace the missing plastic lever grips on hand drying towell dispensors; currently have absorbant,non-cleanable velcro fabris wrapped around them. Remove the corrosion from surfaces of wire shelves beside walk-in freezer and above the utensil wash sink.
0.5
40.
Food debris/spill build-up present on floor of walk-in refrigerator, especially in corners and around shelving legs.
0.5
49.
No documentation of approved training - no credit awarded.
Do not store in-use food contact utensils in container of sanitizer solution (the utensil does not have time to air dry prior to contacting food).
0.0
40.
Dust build-up present on wire shelf (used to store vegetable slicer). Food oil build-up present on light switch of walk-in refrigerator. Surface corrosion present on surfaces of wire utensil storage shelves behind utensil wash sink.
0.5
General Comments
Employees' personal food items stored in walk-in refrigerator need to be in a spill-proof container (example: plastic bin) that is labelled "Employees' Food Only".
Do not store raw potentially hazardous foods over ready to eat items. Condenser unit dripping in walk in cooler. Operator has pans catching drippage. Food is stored below catch pans. Moved food onto shelving to remove contamination potential. Repeat violation. Unit has been leaking since August 15th 2006.
5.0
11.
Sanitizer must be at least 200ppm(quat). Sanitizer in buckets was less than 100ppm.
2.5
General Comments
#17- Clean shelving in storage area. #28- Repair floor tile in womens restroom. *Please contact Brian Johnson, RS at 796-8053 with any questions. Intent to suspend expires 10-23-07.*
Condenser unit dripping in walk in cooler. Operator has pans catching drippage. Food is stored below catch pans. Move food onto shelving to remove contamination potential. Repeat violation.
5.0
General Comments
#16- Improper single service storage(plasticeware). #28- Repair shoe molding underneath racks in dry storage area.
Condenser unit dripping in walk in cooler. Operator has pans catching drippage. Food is stored below catch pans. Move food onto shelving to remove contamination potential.
