3-403.11; Priority; Reheated chicken from the microwave did not have all parts of the food reach at least 165F, observed food employee not stirring food or allowing it to stand before placing the reheated food into the steam table. TCS (time/temp control for safety) foods reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F and the food shall be rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheated. CDI - Foods were reheated using proper procedures, spoke to PIC about more education on reheating practices.
1.5
20.
3-501.14; Priority; Cooked pasta was not reaching an adequate cooling rate in the walk-in cooler. Cooked TCS food shall be cooled: Within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F or less. CDI - Lids lifted and cooked pasta moved into freezer for rapid cooling.
1.5
23.
3-501.18; Priority; A container of sliced tomatoes had an expiration date of 1/16/2024 at 8:30am-9:50am as well as a container of sliced ham and a container of precooked salmon had expiration dates of 1/15/2024. A food shall be discarded if it: Exceeds the temperature and time combination as specified in the NC Food Code; or is appropriately marked with a date or day that exceeds a temperature and time combination as specified in the NC Food Code. CDI - PIC voluntarily discarded out-of-date foods, ensure that date marking is appropriately followed.
0.0
33.
3-501.15; Core; Due to the cooked pasta being placed in a container with a lid tightly fitted to the top, the cooling rate was hindered. When placed in cooling/cold holding equipment, food containers in which food is being cooled shall be: loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Lid was lifted to allow for better air flow when placed in freezer for rapid cooling.
1.0
51.
5-205.15; Core; A handwashing sink in the men's restroom and a handwashing sink in the women's restroom were draining slowly. A plumbing system shall be maintained in good repair. Address source of slow drainage.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
5-202.12; Core; The handwashing sink beside the warmer could not reach 100F during the inspection. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Have handwashing sink adjusted to provide warmer water.
1.0
13.
3-101.11; Priority; Observed a couple moldy jalapeno peppers stored in a container with other peppers in the walk-in cooler. Food shall be safe, unadulterated, and honestly presented. CDI - Peppers were voluntarily discarded by PIC.
1.0
21.
3-501.16(A)(1); Priority; The sauerkraut on the front hot-hold was holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Sauerkraut was reheated to adequate temperatures and replaced.
1.5
33.
3-501.15; Priority Foundation; A container of recently prepped, precooked chicken was cooling in a tightly sealed, deep container. Cooling shall be accomplished by using one or more of the following methods: Placing food in shallow pans; Separating the food in the smaller/thinner portions; Adding ice as an ingredient; using containers that facilitate heat transfer; or other effective methods. CDI - Container lid was lifted to allow for better cooling.
0.5
49.
4-601.11(B) and (C); Core; Observed some food debris buildup inside the microwaves. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean interiors of ice machine.
0.0
54.
5-501.114; Core; The drain plug in the garbage dumpster is missing. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace missing drain plug.
0.0
55.
6-501.12; Core; The floors were dirty throughout the front prep area. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors more frequently.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-103.11 (A) - (P); Priority Foundation; When speaking to the PIC there were no procedures in place to verify that foods delivered to establishment during drop-key deliveries after hours were received unadulterated, safely, and at safe temperatures. The person in charge shall ensure that employees are verifying that foods delivered to the food establishment during non-operating hours are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented. CDI - Educated PIC on requirements and REHS recommended that supplier record ambient air temperature on invoice when foods are delivered.
0.0
10.
5-202.12; Core; Handwashing sink beside the warmer could only provide water to 90F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Have handwashing sink adjusted to provide warmer water.
1.0
16.
4-501.114; Priority; The concentration of the chlorine sanitizing solution for the dishwasher was only 10ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered use instructions and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. Sanitizing shall be done in the 3-compartment sink until dishwasher is serviced, follow-up by 6/20/2023.
1.5
16.
4-601.11 (A); Priority Foundation; Several food containers had stickers on their surfaces and others had food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers separated for cleaning.
0.0
20.
3-501.14; Priority; A container of cooling, cooked pasta was not reaching an adequate cooling rate. Cooked TCS (time/temp control for safety) food shall be cooled within 2 hours from 135F to 70F. CDI - Pasta was stirred and lid lifted while it was cooling in the freezer.
1.5
21.
3-501.16(A)(1) ; Priority; Meatballs in one of the front steam tables were holding below 135F. TCS foods in hot holding shall be maintained at 135F or above. CDI - Container of meatballs were reheated to adequate temperatures.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in various coolers were holding above 41F, see table above. TCS foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F, other foods recently prepared were moved to walk-in cooler.
1.5
23.
3-501.18; Priority; A container of portioned, precooked chicken did not have a date label and a container of cooked shrimp had a prep date label that was over 7 days old. A food shall be discarded if it: Exceeds the temperature/time combination specified in the FDA Food Code; or is in a container or package that does not bear a date or day. CDI - Shrimp was voluntarily discarded and chicken was appropriately labeled.
1.5
44.
4-903.11(A), (B) and (D); Core; Several metal 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. Ensure containers are fully separated for air drying before storing.
0.5
48.
4-302.14; Priority Foundation; Test papers for the multi-quat sanitizer at the 3-compartment sink could not be located. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new multi-quat test strips, follow-up by 6/26/2023.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 06/26/2023
2-301.15; Priority Foundation; Observed an employee cleaning their hands in the 3-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic facility and may not clean their hands in a sink used for food prep or ware-washing. CDI - Informed PIC of employee behavior to have it corrected.
2.0
10.
5-202.12; Core; Water provided by the handwashing sinks were unable to reach 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Have handwashing sinks adjusted to provide warm enough water.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Recently prepared pasta salad at the salad bar and cups of pasta salad stored in the expo cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Food was moved to walk-in cooler. Ensure all TCS foods are fully cooled before placing in other coolers.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed a few metal food container 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
44.
4-903.11(A), (B) and (D); Core; A couple stacks of plates were stored with their food sides facing upwards without overhead protection. Cleaned equipment and utensils, laundered linens, and single-service/single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash/dust/other contamination; and at least 6 inches above the floor. Cover first plate with plastic wrap to act as a barrier to environmental contamination, use plates underneath for service.
0.0
47.
4-501.11; Core; Gaskets on the door of the soup warmer were warped and damaged. Equipment components such as doors, seals, hinges, fasteners, etc. shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace damaged gaskets.
0.5
49.
4-601.11(B) and (C); Core; The following areas are in need of cleaning: Interior of Turbochef toaster oven and interiors 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.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-501.114; Priority; When tested, the concentration of the Quick San 10 was less than 150ppm at the 3-copmartment sink. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A quaternary ammonium compound shall have a concentration of at least 200ppm and as indicated by the manufacturer's use directions included on the labeling. CDI - Labeling indicates a minimum concentration of 200ppm, old sanitizer container replaced with a new one and when tested again the solution was at adequate concentrations. Ensure that sanitizer solutions are tested regularly.
1.5
16.
4-601.11 (A); Priority Foundation; Observed a few metal food containers with stickers on their surfaces while stored with clean containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning, ensure that stickers are removed before dishes go into the dishwasher.
0.0
23.
3-501.18; Priority; A container of house-made pico de gallo was marked with the use-by date of 12/24/2022. A food shall be discarded if it: Is appropriately marked with a date or day that exceeds the temperature and time combination as specified in the Food Code. CDI - PIC stated that sticker was from previous use and not replaced, correct sticker replaced on container.
1.5
47.
4-501.11; Core; Observed a ripped gasket on the hot-holding potato drawer and damaged gasket on the soup warmer. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted to manufacturer's specifications. Replace damaged gaskets.
0.5
55.
6-501.11; Core; Damaged tiles seen at the walk-in freezer doorway. Physical facilities shall be maintained in good repair. Repair damaged tiles.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wakegov.com or 919-618-8964.
4-501.114; Priority; 3-compartment sink was not distributing an adequate concentration of sanitizing liquid, when tested during the inspection the Quat sanitizer had a concentration of less than 100ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: A quaternary ammonium compound shall: Have a minimum concentration of 200ppm not to exceed 400ppm. CDI - Adjustments were made to distributor for sanitizer, correct concentration is now being distributed to 3-compartment sink.
1.5
16.
4-602.11; Core; Observed some minor residue buildup on the walls in the ice machine. Surfaces of utensils and equipment contacting food that is not TCS shall be cleaned: In equipment such as ice bins, and enclosed components such as ice makers: At a frequencies necessary to preclude accumulation of soil or mold. Clean interior of ice machine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed a couple TCS foods stored in reach-in coolers under makelines, as well as chopped romaine at the salad bar, holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods were moved to walk-in cooler for better cooling.
1.5
33.
3-501.15; Priority Foundation; Chopped romaine is not being adequately cooled before being placed in reach-in units and the salad bar, chopped romaine is stored in deep, sealed containers during the cooling process. Cooling shall be accomplished by using one or more of the following methods: Placing food in shallow pans; Separating the food in the smaller/thinner portions; Adding ice as an ingredient; using containers that facilitate heat transfer; or other effective methods. CDI - Containers of recently prepared lettuce opened and moved to walk-in cooler, EHS provided suggestions and education for better cooling methods.
0.5
39.
3-305.11; Core; Observed standing water in one of the low, reach-in coolers. Food shall be protected from contamination by storing the food: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Address standing water source, remove water from unit.
0.0
48.
4-302.14; Priority Foundation; Quat test strips were expired and water damaged therefore could no longer accurately measure the concentration of sanitizer liquid. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - PIC placed order for new, effective test strips.
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; Observed stickers on surfaces of several metal food containers throughout storage area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Metal containers were taken for cleaning and stickers to be removed. Make sure all stickers are removed in the cleaning process.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Many TCS foods at the salad bar, under salad bar cooler, and a section of the front makeline cooler were not maintaining proper cold holding temperatures. TCS (time/temp control for safety) foods in cold holing shall be maintained at 41F or less. CDI - Section of the makeline and salad bar do not appear to be operating, PIC voluntarily discarded foods above 45F and other foods placed in WIC for cooling. Do not store TCS foods in these units until they are fixed. EHS recommends using TPHC for salad bar.
3.0
23.
3-501.18; Priority; Several TCS foods stored under the salad bar were past their marked discard date. Food shall be discarded if it: Exceeds the temperature and time combination specified in the Food Code, 7 days at 41F, except the time that the product is frozen; Is in a container or package that does not bear a date or day; or is appropriately marked with a date/day that exceeds a temperature and time combination specified. CDI - PIC voluntarily discarded out-of-date TCS foods.
1.5
49.
4-601.11(B) and (C); Core; Observed residue buildup on fans of lower coolers and interiors of lower coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean interior of reach-in coolers.
1.0
54.
5-501.114; Core; Both dumpsters are missing their drain plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Contact waste company to have drain plugs replaced.
0.5
General Comments
No PIC signature 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
2-103.11 (O); Priority Foundation; At the time of the inspection, the person in charge was unable to provide the employee reporting agreement. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with the law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CDI - EHS emailed PIC employee reporting agreement, have employees read and sign and have on file to verify for next inspection.
1.0
16.
4-602.11; Core; Observed black residue buildup in ice machine and in ice chute at soda fountain. In equipment such as ice bins, beverage dispensing nozzles and enclosed components of equipment such as ice makers: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean interior of ice machine and ice dispensers more frequently.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods in all the makeline coolers and in the salad bar are not at proper cold holding temperatures. TCS (Time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Items are going to be moved to the freezer for rapid cooling.
3.0
28.
7-201.11; Priority; Containers of cleaner stored with and above clean utensils. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service/use articles by: separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area that is not above the mentioned items. CDI - Containers were relocated.
1.0
33.
3-501.15; Priority Foundation; Recently prepped items were placed directly into makeline cooler without cooling, and large containers of recently prepped foods were tightly sealed. Cooling shall be accomplished in accordance by using one or more of the following methods based on the type of food being cooled: placing the food in shallow pans; separating the food into smaller/thinner portions; stirring the food in a container placed in an ice bath; using containers to facilitate heat transfer; adding ice as an ingredients; or other effective methods. CDI - Lid cracked to allow for heat transfer and container removed from over other, cooling containers and items in makeline are to be placed in walk-in cooler or freezer. Do not place recently prepped items directly into makeline cooler.
0.5
42.
3-302.15; Core; Sliced avocados still had stickers on exterior. Raw fruits and vegetables shall be thoroughly washed in water to remove soil or other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Wash avocados before slicing.
0.0
47.
4-501.11; Core; Standing water observed underneath salad bar storage area. Equipment shall be maintained in a state of good repair and condition. Repair salad bar to prevent buildup of standing water in this food storage area.
0.5
49.
4-601.11(B) and (C); Core; Residue buildup on underside of soda dispensers. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean undersides of soda nozzles.
0.5
54.
5-501.114; Core; Observed broken drain plug in green dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Replace broken drain plug.
0.0
General Comments
No PIC signature due to COVID-19 precautions. Repair loose faucet in women's restroom. 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
Chlorine test strips expired Nov. 2020, replace test strips. No PIC signature due to COVID-19 precautions. If there are any questions reach out via my email Samantha.Sparano@wakegov.com or my phone 919-618-8964.
*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. -Inspection led by Zach Carter Follow-Up: 08/16/2019
*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. Inspection conducted by Jackson Hooton
*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. -Multiple repeat violations that are not corrected may be subject to full credit deductions. Follow-Up: 10/04/2018
*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.
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.
Visited to investigate complaint received 12/28/18. Findings noted in Complaint Manager. Please contact your inspector James Smith at 919-868-9246 if you receive any other information that may be pertinent to this case. Thank you.
Dried food debris observed on several plates stored as clean. Properly wash, rinse, then sanitize all wares before storing them as clean. Repeat violation - recommend focus on proper warewashing and airdrying procedures. CDI by removing to re-wash.
1.5
34.
Dishes stacked for storage while wet. Ensure that all wares are fully air dried prior to storage. Shelving used for storage of wares not clean. Store wares on clean, cleanable surfaces.
0.5
35.
Shelf used for storage of single use ice tea containers not clean. Store on clean surface.
0.5
39.
Previously opened containers of egg whites in cooler marked for packaged and bottled product only. Do not store working containers in this cooler. This cooler should only be used for unopened products in their original packaging, or product that are in the final packaging they will be in when going to the customer. (i.e. sodas are approved and covered to-go containers of dressing awaiting addition, without opening, to a catering order are approved.)
0.0
49.
Documentation of approved training - 2 point credit awarded.
Spots of food debris/residue on a large portion of metal pans stored as clean. Properly wash, rinse, then sanitize all wares before storing them as clean. Exteriors and interiors of bins used for cookie storage not clean. Wash, rinse, sanitize between cookie batches.
1.5
17.
Sliced cheese on two prep lines and sliced salami on one line observed at 49-56 degrees F. Do not overfill pans and do not store cheese/salami on sides such that portions extend out of top of pan. CDI.
2.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Establishment has remodeled dining room and to-go area. These remodels do not appear to contain any specific items that would require plan review. In the future, however, strongly recommend that inspector be made aware of all remodels prior to work being done so that necessity of permit can be established. Educational note - Rule .2620 states: "Wherever practicable, containers and utensils shall be covered or inverted or stored in tight, clean cabinets; and glasses and cups shall be stored inverted. It shall not be considered practicable to invert plates and bowls which slide when inverted or to cover plates and bowls positioned for immediate use during business hours." Bowls and plates which slide when inverted above prep line may be stored not inverted. Please note that containers used for cookie storage as cited on #11 are not designed for restaurant use and skirt the edge of what is considered "easily cleanable". Recommend replacing with NSF approved storage bins. Points may be taken on #36 if found to be not cleanable at future inspections. Significant improvement in holding temperatures on salad bar. Thank you for your focus on this area.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed day dot residual on lexan food containers.
1.5
17.
Cheese, couscous salad, eggs observed on salad bar at temperatures as high as 50 degrees F. Foods in undercounter portion of salad bar observed at 46-48 degrees F. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above. CDI by recooling.
2.0
36.
Salad bar cooler not in good repair - unable to maintain temperatures of foods on top of salad bar consistently at 45 degrees F or below. Have unit repaired or adjusted to hold foods at proper temperature. Monitor food temperatures closely on this unit and supplement with ice as needed (or discontinue use of salad bar) until cooler can be corrected. Follow up in 7 days.
0.5
40.
Clean back corners of cabinets.
0.0
45.
Floors under and behind equipment, and in walk in cooler not clean. Dirty water on floor of dry storage room. (No indication of drain back-up or other imminent hazard). Maintain floors, walls, ceilings clean. Recommend checking water heater plumbing and rolling trash bin for leaks that might cause standing dirty water.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Educational note: Foods shall be covered while stored. "If open dishes and pans containing food are stacked, food shall be protected with wax paper or foil." Stacked trays of deli meat separated by two sheets of deli wrap observed in walk in cooler during brief period between slicing and sandwich preparation for catering order. Separation by two separate sheets of paper may allow some portions of meat to come in contact with tray above. Recommend separating with single large sheets of wax paper or food service film in lieu of multiple deli wraps.
One sandwich observed stored in contact with shelf inside reach in cooler. Foods shall not contact interior walls or shelves of coolers or freezers. CDI.
0.0
11.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed day dot residual on pans.
1.5
17.
Portions of cut melon observed at 44-48 degrees F at to-go area. Cheese, pasta salad, hummus, eggs observed on salad bar at temperatures as high as 54 degrees F (boiled eggs). Ensure that these foods are at proper temperature prior to placing on buffet. Stir foods regularly during slow periods to equalize food temperatures,. Do not overfill pans. Temperatures of other foods in unit indicate that this violation is likely not due to faulty equipment. However, recommend adjusting cooler temperature downward.
2.0
35.
Large bag of single use gallon bottles stored hanging near trash cart. Small amount of splash on exterior of plastic bag used for storage but no immediate contamination observed - relocate single use bottles.
0.0
36.
Shelving units (esp. legs) in walk in cooler rusty and not cleanable - replace rusty components. Cutting boards at prep line observed to be damaged at corners, rendering not easily cleanable. Replace or refinish cutting boards to eliminate not-cleanable portions.
0.5
45.
Clean floor around shelf legs in walk in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Dish machine being serviced during inspection and not evaluated. Ensure that dish machine is operating per manufacturer''''s specifications. Educational note: Foods shall be covered while stored. "If open dishes and pans containing food are stacked, food shall be protected with wax paper or foil." Recommend that pans of bacon be covered with single large sheet of wax paper or food service film rather than two deli papers. Recommend that single use gloves not be stored in cabinet below sink. Conversation with management indicates that ice cream mix is sometimes removed from machine prior to cleaning and replaced afterward. Establishment should fully "break the cycle" by discarding all mix in the machine at time of cleaning. Use of "re-run" is prohibited. No physical evidence that violation is present at time of inspection.
Do not sotre food on the floor. Upon entry, 1 bag of onions was on the floor. Keep all foods covered in walk in cooler. Observed vegetables uncovered in walk in cooler. If foods are cooling, loosely cover foods so that the heat can escape, or place uncovered foods on top shelf so that the potential for physical contamination is reduced.
1.5
11.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed day dot residual on pans.
1.5
33.
Do not store scoop handles in dry goods.
0.5
35.
Invert all single service trays to prevent contamination.
0.5
40.
Clean cabinetry on food service line.
0.5
49.
No documentation of approved training - no credit awarded.
Do not fill catering bags on floors or lay them on the asphalt next to vehicles. Observed an employee fill a catering drink order by placing paper bag on a wet floor.
1.5
15.
Re-heat foods to a minimum of 165F. Sour kraut was 117F-140F. Kraut was re-heated to 165F.
1.5
34.
Allow all utensils to air dry. Observed wet stacked cups by the drink tower.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed several dirty utensils stored with clean utensils. Dishmachine was not sanitizing properly. Eco-Lab was called out and the dishmachine was fixed.
3.0
15.
Chicken, soups, and sauces must be re-heated to 165 before storing them in the steam table.
1.5
34.
Allow all utensils to air dry. Store all utensils and flatwaer so that the handles are pointing up out of the storage container. Do not store clean utensils in standing water. Observed storage bin that contained clean lids being stored in standing water.
1.0
36.
Replace damaged gaskets on refrigeration units on the serving line(8). Shelves in reach in freezer unit beside soup station, are beginning to rust.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed several dirty utensils stored with clean utensils. Sanitizer must be at least 200ppm(quat). Sanitizer in buckets were below 100ppm during inspection.
3.0
26.
Properly store all opened dry goods in air tight container or by tightly wrapping with plastic wrap. Observed flour, sugar and spices uncovered on storage rack.
1.0
34.
Allow all utensils to air dry. Clean all utensil storage bins. Observed debris in bottom of the bins.
0.5
36.
Replace damaged gaskets on refrigeration units on the serving line(8). Shelves in reach in freezer unit beside soup station, are beginning to rust.
1.0
40.
Clean all shelving in walk in cooler and food prep areas. Observed debris and mold growth on shelves.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed several dirty utensils stored with clean utensils. Clena and sanitize vegetable choppers.
1.5
17.
Observed cheeese 50-55F on make table and potato salad 50F on make table. Keep all potenially hazardous cold foods 45F or below.
4.0
26.
Properly store all opened dry goods in air tight container or by tightly wrapping with plastic wrap.
0.5
36.
Replace damaged gaskets on refrigeration units on the serving line.
1.0
40.
Clean all shelving in walk in cooler and food prep areas. Observed debris and mold growth on shelves.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Numerous dirty utensils were stored with clean utensils.
1.5
16.
Keep all potentially hazardous hot foods 135F or above. Pastrami 110F, cooked onions were 123F, and cooked peppers were 109.
2.0
17.
Keep all potentially hazardous cold foods 45F or below. Ham 52F, roast beef 50F-52F and cheeses 54F-58F.
2.0
33.
Do not store scoop handles in foods being served.
0.5
34.
Store utensils in such a way that the handles are pointing in the same direction. Do not store utensils in handwash sink. Clean and sanitize all utensil and lid storage bins.
1.0
35.
Invert all single service trays, tray lids, and bowls.
0.5
36.
Replace damaged gaskets on all refrigeration units on front serving line. Replace/resurface grooved/worn cutting boards.
0.5
40.
Clean all refrigeration units including all decks, doors, gaskets, handles, and shelves.
SLICED CHEESE (50 DEGREES F), FETA MIX (50 DEGREES F), SALAMI (52 DEGREES F) OBSERVED ON COUNTER MOUNTED PREP LINE AT SERVING LINE. POTENTIALLY HAZARDOUS FOODS SHALL BE MAINTAINED AT 45 DEGREES F OR LOWER OR 135 DEGREES F OR HIGHER. CORRECTED DURING INSPECTION (COS).
2.5
11.
WARES WITH FOOD DEBRIS ADHERING OBSERVED STORED ON CLEAN WARES RACK. PLASTIC TRAY LIDS OBSERVED NOT CLEAN, LIKELY CONTAMINATED BY SPLASH FROM FLOOR CLEANING. WARES IN UTENSIL BIN OBSERVED CONTAMINATED BY FOOD DEBRIS AND DRIPS IN BIN. WARES SHALL BE WASHED, RINSED, AND SANITIZED AFTER USE, AND SHALL BE STORED TO PREVENT CONTAMINATION. REWASH ALL NOT-CLEAN WARES AND UTENSILS. CORRECTED DURING INSPECTION (COS).
2.5
17.
METRO SHELVING THROUGHOUT, UNDERSIDES OF WALL MOUNTED SHELVING AT PREP LINE, INTERIORS OF FRONT LINE CABINETS, SURFACES IN DRY STORAGE/CANWASH AREA OBSERVED NOT CLEAN. MAINTAIN NON-FOOD CONTACT SURFACES CLEAN. METRO SHELVING AT BACK OF WALK IN COOLER OBSERVED TO BE NOT IN GOOD REPAIR - REPAIR DAMAGED SHELF. COUNTER MOUNTED PREP LINE EQUIPMENT OBSERVED TO NOT BE IN GOOD REPAIR - FAILS TO HOLD FOODS AT 45 DEGREES F OR BELOW. HAVE EQUIPMENT REPAIRED, TO BE VERIFIED BY FOLLOWUP VISIT ON 3/20/08. DO NOT USE THIS EQUIPMENT AS SOLE SOURCE OF REFRIGERATION FOR POTENTIALLY HAZARDOUS FOODS UNTIL REPAIRED. TAPE OBSERVED USED AS MARKERS IN SALAD BAR REACH IN COOLER - REPLACE REGULARLY TO MAINTAIN AREA CLEAN AND CLEANABLE.
1.0
21.
NO SOAP AVAILABLE AT HANDWASH SINK IN BACK PREP AREA. SOAP DISPENSER EMPTY AND PARTIALLY DISASSEMBLED. HAVE SOAP AVAILABLE AT ALL HANDSINKS TO FACILITATE PROPER HANDWASHING.
1.0
28.
FLOORS AROUND DRAIN ON FRONT LINE, IN CANWASH/DRY STORAGE AREA OBSERVED NOT CLEAN. MAINTAIN FLOORS CLEAN. REPAIR DAMAGED COVED BASE TILE NEAR WALK IN COOLER.
0.5
General Comments
LIGHTING AT REAR OF WALK IN COOLER APPEARS TO BE LESS THAN 10 FT CANDLES. REPLACE MISSING BULB. LIGHTING TO BE VERIFIED WITH LIGHT METER AT NEXT INSPECTION. LABEL ONE UNLABELED BOTTLE OF SANITIZER. MOVE RICE AND SUGAR TO PESTPROOF BINS AFTER OPENING.
BOILED EGGS OBSERVED ON SALAD BAR AT 48 DEGREES, CHEESE AT 52. PORTIONED PASTRAMI OBSERVED ON PREP LINE AT 48 DEGREES, PASTA AT 47, TURKEY PORTIONS AT 55, SMOKED TURKEY AT 49, FETA AT 55, CHEESE AT 51. PASTRAMI OBSERVED ON PREP LINE AT 118, CHICKEN AT 105,120. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT 45 DEGREES F OR LESS OR 140 DEGREES F OR HIGHER. ENSURE THAT FOODS ARE AT PROPER TEMPERATURES PRIOR TO LOADING EQUIPMENT. LINE REFRIGERATION EQUIPMENT AND SALAD BAR EQUIPMENT IS DESIGNED TO HOLD TEMPERATURES, NOT COOL FOODS (SUCH AS RECENTLY SLICED MEATS OR RECENTLY PREPPED SALADS). DO NOT OVERFILL SALAD BAR PANS. HAVE PREP UNIT HOLDING FETA AND SLICED CHEESES SERVICED IF UNABLE TO MAINTAIN PROPER TEMPERATURES.
2.5
11.
FOOD DEBRIS OBSERVED ON SEVERAL PANS STORED ON CLEAN WARES RACK. ENSURE THAT WARES ARE PROPERLY WASHED, RINSED, AND SANITIZED BEFORE STORAGE. MOLD GROWTH OBSERVED ON INTERIOR OF ICE MACHINE. MAINTAIN ICE MACHINE CLEAN.
2.5
17.
OBSERVED NOT CLEAN: UNDERSIDE OF SHELVING ABOVE PREP LINE, INTERIORS OF CABINETS UNDER BACK PREP LINE AND SODA FOUNTAIN. MAINTAIN NON-FOOD-CONTACT SURFACES CLEAN.
1.0
31.
SPRAY BOTTLES OBSERVED WITHOUT LABELS. TOXIC ITEMS OBSERVED STORED ON SHELF WITH SINGLE USE ITEMS. ALL CONTAINERS OF TOXIC ITEMS SHALL BE LABELED WITH NAME OF CONTENTS AND SHALL BE STORED TO NOT CONTAMINATE FOOD, UTENSILS, OR SINGLE USE ITEMS.
2.5
General Comments
GC NOTE REGARDING #2: STRAWBERRY IN FRUIT SALAD IN COOLER NEAR SOUP MENU OBSERVED AT 55 DEGREES. NO POTENTIALLY HAZARDOUS FOODS OBSERVED IN COOLER - NO MELON OBSERVED IN FRUIT SALAD. HOWEVER, WHENEVER FRUIT SALAD MIX CONTAINS CUT MELON, COOLER SHALL BE MAINTAINED AT 45 DEGREES F OR BELOW.......ONE RIM DENTED CAN OBSERVED - MANAGER CORRECTED ON SITE BY REMOVING. DENTED CANS SHALL BE DISCARDED OR RETURNED TO VENDOR. PRODUCTS TO BE RETURNED TO VENDOR SHALL BE SEPARATED FROM PRODUCTION FOODS AND MARKED AS NOT FOR USE. PROVIDE DUNNAGE RACK FOR STORAGE OF STACK OF BUCKETS ON FLOOR NEAR MOP AREA.
chicken cutlet pieces on steam table at 119 degrees ( two pans ); corned beef 106-116 degrees F; hot items need to reach 165 degrees when they come out of the steamer / microwave; make sure employees check temperature of foods; several cheeses on prep cooler at 51 degrees F; do not fill pans above fill line; individually portioned cold cuts in the walk-in at 47 degrees; cool individual portions on a baking pan in a single layer
2.5
5.
thermometer is 10 degrees off; calibrate frequently; provide thermometers for all refrigerators
1.5
13.
brown cutting boards are cracked at the edges
1.5
15.
clean air drying racks; do not stack wet pans; clean or replace dishwasher trays
1.5
17.
replace torn gaskets; racks in dishwasher area are rusty ( high humidity ); 3 compartment sink is leaking heavily; pipes under the sink need to be cleaned; walk-in cooler door is missing the seal ( plastic flap )at the bottom of the door; clean dishwasher form the outside; clean or replace burnt cookie pans
1.0
General Comments
Note : hot water is at 175 degrees; this could be a burn hazard; required minimum is only 130 degrees ; GC # 23 : leak at one faucet at mop sink; keep dumpster doors closed ; GC # 28 : remove debris behind equipment and water heater
Maintain potential hazardous cold food products 45F or below. Top section of refrigeration unit which contain cheese product was still turned off. Cheese in section of refrigeration unit 54F. Make sure refrigeration units are turned on before placing/storing food products in unit. Dressing in "ice bathe" 60F. Proper ice bathe consist of ice coming in contact with base and side of the food container up to the height of the food product. Have lower section of refrigeration unit on back line checked/repaired immediately. Food products in lower section of unit 50F. Store food product elsewhere(another refrigeration unit or walk-in cooler) until unit is checked/repaired.
2.5
13.
Replace/resurface wooden cutting board with deep cuts and grooves.
1.5
15.
Thoroughly air-dry utensil/equipment before stacking or storing.
1.5
17.
Clean shelving in walk-in cooler. Tighten handle on handsink. Repair missing leg/stand to chopper. Replace missing device on slicer or remove material from guard area of slicer where missing device was. Repair shelving in walk-in cooler. Replace broken/split gaskets on refrigeration units. Detail clean oven racks. Tighten handles on microwaves. Clean scales. Clean cabinet space under drink dispenser area. Wipe/clean base of refrigeration units. Caulk/seal shelving/ledge in front of drink dispenser area.
1.0
29.
Provide light shield with end caps to cover light fixtures in display case which are missing light shields with end caps.
0.5
General Comments
Clean floors, walls and ceiling throughout where needed; if needed. Store single service articles inverted down. Recaulk/reseal hood system using high temperature caulking/sealant.
