4-601.11 (A); Priority Foundation; There was a large slicer that was stored as clean that had dried food debris on the slicer. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The slicer was cleaned during the inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; There were some chicken wings that were being held cold at 53F. Chicken Tenders were being held cold at 49F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were cooled down to 41F before the end of the inspection.
1.5
55.
6-501.11; Core; The floor is pitted in several different places in the kitchen. There was a hole in the wall at the handwashing sink. Physical facilities must be maintained in good repair. The floor is still in good repair except in small areas. There is no need for permit action at this time.
3-302.12; Core; There were two containers of food that were not labeled. The food item in the containers are not easy to recognize. Except for containers holding food that can be easily 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, salt, spices, and sugar must be identified with the common name of the item in the container. CDI.. The food containers were labeled.
0.0
48.
4-302.14; Priority Foundation; There was no Quat test strips on hand at the time of the inspection. Provide a test kit with a color chart. The strength of the sanitizer must be tested daily. A return visit will be made to see if the item has been corrected.
0.5
55.
6-501.11; Core; The floor is pitted in several different places in the kitchen. There was a large area near the reach-in freezer station that holds the fries. Physical facilities must be maintained in good repair. The condition of the floor is still in good repair except in small areas. There is no need for permit action at this time.
3-301.11; Priority; A male employee put cheese on a salad with his bare hands. There must be no bare hand contact with ready-to-eat foods. Ready-to-eat foods must be handled by using the following items: clean single service gloves, dispensing equipment, clean tong, deli tissue. CDI.. The employee was instructed on how to handle ready-to-eat foods. The employee put gloves on when handling ready-to-eat foods during the rest on the inspection.
2.0
43.
3-304.12; Core; The ice scoop was left in the ice machine. All in-use equipment must be stored out of the the food item. Ice is considered a food. CDI.. The scoop was placed out of the ice.
0.0
55.
6-501.11; Core; The floor is pitted in several different places in the kitchen. There was a large area near the reach-in freezer station that holds the fries. Physical facilities must be maintained in good repair.
2-501.11; Priority Foundation; The food establishment did not have a written procedure for employees to follow when responding to a vomiting or diarrheal event that involve the discharge of vomitus or fecal matter on surfaces in the food establishment. CDI.. A copy of a form was given to the manager on duty.
0.0
16.
4-501.114; Priority; The dish machine which is a hot water temperature machine was only getting up to 170F during the final rinse cycle. Dish machines that use hot water as a sanitizer must get up to at least 180F during the rinse cycle. The dish machine was put through 6 complete cycles. The manager called EcoLab out to repair the machine CDI.. The machine was repaired and got up to 185F
1.5
21.
3-501.16(A)(1) ; Priority; Gravy was held at 120F, Marinara Sauce was 122F, Meat Sauce was 120F, Beef Au Jus was held at 122F. These potentially hazardous foods must be held at 135 F or above. CDI.. The food items were reheated to 189F. The food only needed to be reheated to 165F.
1.5
45.
4-502.13; Core; Single service items were stored in the food items. Single service items must not be used as multi-use equipment CDI.. The cups were removed from the food items.
0.0
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler.
0.0
55.
6-501.11; Core; The floor is pitted in several different places in the kitchen. There was a large pitted area near the reach-in freezer station that holds the fries. Physical facilities must be maintained in good repair.
2-401.11; Core; There were some drinks stored above the spices. Employee drinks must be consumed in a sanitary manner. Employee drinks must be stored below all food and food prep areas. CDI... The drinks were moved away from the spices.
0.0
15.
3-302.11; Priority; Hamburger patties on a tray were stored above beef, and cooked wings. Food must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature once out of the original packages. CDI... The food items were placed in the correct final cook temperature arrangement.
1.5
16.
4-501.114; Priority; The Quat sanitizer bottles were well below 150 parts per million. Quat sanitizer must be between 150 to 500 parts per million. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. CDI... All the sanitizer bottles were corrected to 200 parts per million.
1.5
43.
3-304.12; Core; There were two knives that were stored under a clear wrap box. All in-use utensils must be stored in a clean and sanitized area in-between uses. CDI.. The knives were placed at the dish machine to be cleaned.
0.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were a few dishes that were stacked wet.
0.0
54.
5-502.11; Core; Both the dumpster the and recycle unit were so full the lids could not be closed on either unit. Refuse, recyclables and returnables must be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
0.5
55.
6-501.11; Core; The floor is pitted in several different places in the kitchen. There was a large pitted area near the reach-in freezer station that holds the fries. Physical facilities must be maintained in good repair.
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
4-602.11; Priority; Clean the inside of the ice machine to remove the black and pink build up. Ice is considered a food and must be stored in a clean location. Ice must be stored in an to prevent contamination. CDI... The ice machine was cleaned out.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken wings were held at 53F, Hamburgers were held at 49F, Cheese were 51F, Chicken breast were held at 48 in a reach-in cold hold unit. These potentially hazardous food must be held cold at 41F or below. CDI... The foods were cooled down to 41F before the end of the inspection.
1.5
28.
7-201.11; Priority; Hand soap was stored above food items in the dry storage area. Toxic items must be stored below all food and food prep items. CDI.. the soap was removed and placed below the food items.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored in a container with debris and crumbs in the bottom of the containers. Clean the dishes must be stored in a clean and dry location.
0.0
55.
6-501.11; Core; The floor is pitted in several different places in the kitchen. There were holes along the shoe cove at the handwashing sink and dish machine. Physical facilities must be maintained in good repair.
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
2-501.11; Priority Foundation; The manager on duty did not have written clean up procedure for a diarrheal and vomiting event. CDI... A copy of the procedure was given to the manager.
0.0
16.
4-601.11 (A); Priority Foundation; There was a large food slicer that had not been used today that had food debris on the slicer. Equipment Food contact surfaces and utensils stored as clean must be clean to sight and touch. CDI.. The food slicer was cleaned during the inspection.
1.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored in containers with debris in the bottom of the containers. Clean dishes must be stored in a clean and dry location.
0.0
49.
4-601.11(B) and (C); Core; Clean the vents above the grill to remove the grease. Equipment must be kept free of an accumulation of dust, dirt, Food, residue, and other debris.
0.5
55.
6-501.11; Core; The floor is pitted in several different places. Floors must be in good repair and easy to clean.
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
2-501.11; Priority Foundation; There was no written clean up procedure in place for a vomiting and diarrheal event. CDI.. A procedure was left with the manager on duty.
0.0
15.
3-302.11; Priority; A raw box of flounder was stored above fully cooked bacon and hot dogs. All raw foods must be stored above ready-to-eat foods. CDI... The raw flounder was placed below the ready to eat foods.
0.0
16.
4-602.11; Priority; Clean the inside of the ice machine to remove the black growth. Ice is considered a food and must be stored in a clean location. CDI... The ice machine was cleaned during the inspection.
1.5
23.
3-501.17; Priority Foundation; There were two items that were prepared two days ago were not date marked. Food kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. CDI... The food items were date marked.
0.0
36.
4-203.12; Priority Foundation; There was one unit that held potentially hazardous food items but did not have a thermometer in the unit. All units that hold potentially hazardous foods must have a thermometer in the unit. CDI... A thermometer was placed in the unit. This was a repeat item from the last inspection.
1.0
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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSON: Significant trash bags and cardboard observed on ground around community dumpsters used by this establishment. Trash/cardboard obviously belongs to another neighboring establishment based on type of items in enclosure area. Work with landlord and neighboring businesses to maintain this dumpster enclosure clean and sanitary at all times.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Remember - Cold Shots machine behind bar is to meet ANSI/NSF certification or provide documentation that shows this equipment already meets ANSI/NSF certification...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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 report sent via email to PIC, and EHS verified it was received before leaving establishment.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...COVID-19 information for food establishments provided...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: No approved backflow preventer was seen on ice machine water supply line. PIC stated that supply line has a dual check valve in place inside the machine. By next inspection, provide evidence that this water supply line has a double check valve OR if it doesn't, a dual check valve shall be installed...*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...Verification visit to be made on Thursday, October 3, 2019 to evaluate completion of Item #20 on this report. Follow-Up: 10/03/2019
*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.
*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.
Starting 1/1/2109 the NC FOOD CODE 3-501-16 (A)(2)(ii) requires that all cold food be held at 41 degrees F. Please upgrade or maintain all equipment to meet this requirement by 1/1/2109. Please plan accordingly.
Open bags of foods were found inside of the freezer. Foods must be protected during storage. Keep covered to help prevent outside contamination.
0.0
11.
Black build-up found on the inside of the ice machine. Clean the build-up on the inside of the potato puncher. Food contact surfaces are to be cleaned and sanitized. Make sure that the ice machine is routinely and thoroughly cleaned on the inside.
1.5
15.
Chili, inside of the hot holding unit, was holding between 112-137F. Foods are not to be reheated inside of a hot holding unit. The purpose of hot holding units is to keep hot foods hot. Not meant for reheating cold foods. Use the stove top or microwave for that. Foods being reheated, must be at 165F or above. Chili was moved to stove top to be reheated properly.
1.5
26.
Dry food containers were not being protected with the cracked corner lids, that did not protect the dry foods. Replace the cracked lids to help keep the dry foods protected during storage.
0.0
36.
Replace the torn gaskets found on the prep cooler and upright cooler doors. Must be in good repair. Replaced the cracked containers and lids in the facility.
0.5
40.
Clean the build-up on the shelving located inside of the walk-in cooler. Clean the water build-up found inside of the keg coolers, on the bar. Clean the build-up on the inside of the holding table of the soda fountain machine.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Pour some bleach or sanitizer inside of the bar drains to help address the drain flies. Follow-Up: 06/15/2012
Philly sub roll was being stored on top of the far left guard of the flat top grill. (One side of sub roll was in a food contact surface and the other side of the sub roll was touching the other side of the guard.) Keep sub rolls stored on a clean surface to prevent picking up something and contaminating the food. Raw ribeye steaks were stored above cooked prime rib inside of the upright, two door cooler. Uncovered container of cooked pasta was found inside of the upright, two door cooler. Foods must be protected during storage. Make sure cooked/ready to eat foods are stored above any raw meats.
1.5
11.
Slight pink build-up on the inside of the ice machine. Food contact surfaces are to be cleaned and sanitized. Whenever the inside, top part is cleaned, make sure to clean the inside bottom as well.
0.0
26.
Open bags of dry foods (mashed potato mix and brown sugar) were found in the dry storage area. Once open, dry foods are to be stored properly to help prevent outside contamination. Suggestions; store in container with lid or resealable storage bags.
0.5
36.
Replace torn gaskets found on the upright freezer, prep cooler and two upright cooler doors. Replace the cracked containers and lids in the facility. Replace or re-surface worn cutting boards in the facility.
0.5
40.
Clean the liquid build-up on the inside of the keg cooler, furthest away from the walk way.
0.0
45.
Flooring damage underneath the fryers. Must be in good repair. Seal the loose part of the wall located at the walk way, leading into the bar.
0.5
46.
Clean the build-up on the screens in the hood system. Clean the dust build-up on the fan guards located inside of some of the upright cold holding units.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Two containers holding foods were stacked on top of each other without the use of a barrier stored in between them. Frozen raw beef was stored above and beside frozen cheesecake, inside of the upright, two door freezer. Foods must be protected during storage. Store any ready to eat foods on shelves above foods containing raw meats. Cooked chicken wings were cooling underneath a shelf where cases of beef were stored. Store chicken wings in an open area where there is no possibility of contamination. Could also stored on the top shelf for cooling purposes.
1.5
36.
Replace the worn fry basket found at the fryer. Torn gaskets found on the walk-in cooler door and cooler drawers on the cook line. Replace the worn/cracked lids found in the facility.
0.5
40.
Clean the shelving inside of the upright, two door cooler in the middle. Clean the top shelf located on the cook line.
0.0
45.
Flooring is set to be coated next week. Must be in good repair. Seal the entry way, leading into the bar area.
0.0
46.
Clean the build-up on the screens in the hood system. Clean the dust build on the fan guards located in the two door coolers.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Cooked chicken wings were cooling underneath a shelf where cases of beer were stored. Store chicken wings in an open area where there is no possibility of contamination. Could also store on the top shelf. Once cooling is complete, food can be covered.
0.0
36.
Replace the worn fry basket found at the fryer. Two torn gaskets found at one of the cooler drawers and one door from the upright, two door cooler. Replace the worn/cracked lids, containers, and measuring cups found in the facility. Dented prep table found in the back of the kitchen. Replace the worn water stoppers at the utensil washing sinks. Replace the worn/dented spatulas on the cook line.
0.5
40.
Clean the food debris at the bottom of the upright, single door freezer. Clean the shelving where the dry storage is located. Clean the shelving, inside of the upright, two door cooler. Clean the gritty build-up found underneath the prep table holding tea. Clean the build-up inside of the keg cooler, on the bar line.
0.5
45.
Holes found on the flooring where the cooking equipment is located. Needs to be re-coated. Re-coat the flooring going up the beam, close to the warewashing machine. Clean the build-up on the wall located behind the warewashing machine. Stained ceiling tiles in the ladies restroom.
1.0
46.
Clean the dust build-up inside of the two door, upright cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Pink build-up found on the inside of the ice machine. There was also build-up found on two of the nozzles for the soda fountain drink machine. Potato peeling found on the blade of the french fry puncher. Food contact surfaces must be wash, rinsed, and sanitized.
1.5
36.
Replace the worn fry baskets found at the fryer. Torn gasket found on one of the upright, cooler doors. Re-surface the cutting boards that are worn. Repair or replace the soda fountain machine that is being propped up.
0.5
40.
Clean the build-up on the legs of the grill.
0.0
43.
Replace the side paneling at the handwashing area, located in the women's restroom.
0.0
45.
Holes found on the flooring where the cooking equipment is located. Needs to be re-coated. Repair the back side wall corner, close to the can washing area, that is not on properly. Re-coat the flooring going up the beam, close to the warewashing machine.
0.5
46.
Replace the blown light bulbs that are blown in the kitchen. Contact an electrician if it is an electrical issue. (Bulbs are on order and electrician contacted)
0.0
49.
Documentation of approved training - 2 point credit awarded.
There were containers and lids that were either cracked or had holes in them. Must be in good repair. Replace the torn gasket on the upright, two door cooler.
0.5
40.
Clean the build-up on the legs of the grill. Clean the food debris in between the prep cooler and pull-out drawer cooler. Clean the debris at the inside, bottom of some of the upright cooler doors.
0.0
44.
Need a drain plug for the outside dumpster. Call the waste disposal company or the landlord to get one put on the side of the dumpster.
0.0
45.
Holes found on the flooring where the cooking equipment is located. Needs to be re-coated. Clean the bottom part of the wall paneling underneath the warewashing machine.
0.5
46.
Clean the black build-up on the screens in the hood system. May need to clean more often than once a week if there is a lot of accumulation on the screens. Check on the lighting in the back prep area. Seems dim in that area. Make sure that all of the light bulbs are working.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Talked about minimal bare hand contact by use of gloves or utensils.
Container of bacon was stored directly on top of shredded cheese in the sliding door cooler. Foods must not be stacked on top of each other without the use of a barrier to protect the food. Food must be protected during storage.
0.0
11.
There was a good amount of build-up inside of the ice machine. Food contact surfaces are to be cleaned and sanitized.
1.5
36.
Torn gaskets on the reach-in prep cooler door and one of the upright cooler doors. Replace or repair the sprayer in the utensil washing area; peeling and exposing the hose. Replace or resurface the worn cutting boards in the facility.
1.0
40.
Clean the build-up on the stainless steel table, holding the char-grills. Clean the grease build-up inside of the mechanical doorway of the fryer.
0.5
45.
Fill in the holes on the wall where the sprayer is located. Clean the wall above and below the warewashing machine. Repair or replace the flooring that is peeling in the beverage station. Clean the black build-up on the white bannister in the kitchen. Clean the ceiling, above the prep cooler.
0.5
46.
Clean the black build-up on the screens in the hood system. Clean the fan guard on the inside of some of the upright coolers.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There was a good amount of build-up inside of the ice machine. Food contact surfaces are to be cleaned and sanitized.
1.5
36.
Torn gaskets on two of the pull out drawer coolers and a few upright cooler doors. Replace or repair the sprayer in the utensil washing area; peeling and exposing the hose. Replace or resurface the worn cutting boards in the facility.
0.5
40.
Clean the gritty build-up underneath the prep table beside of the fryer. Clean the build-up on the outside of the ice dispenser for the fountain drink machine. Continue working on cleaning the build-up underneath the grill.
0.5
44.
There was alot of trash piled up on the outside area of the dumpster. Trash could have come from multiple areas; outside public, other food establishment. Area needs to be properly maintained.
0.0
45.
Fill in the holes on the wall where the sprayer is located and the fire extinguisher.
0.0
46.
Blown light bulb inside of the hood system. Clean the build-up on the screens in the hood system. Clean the fan guard on the inside of some of the upright coolers. (Check on the lighting in the warewashing area. Bulbs seem to be missing in the middle.)
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Need a splash guard installed in between the drop sink and the handwashing sink located in the bar.
Found foods, in the upright freezer and coolers, stored in containers or bags without being covered. Foods must be protected during storage.
1.5
11.
Clean the pink build-up on the top inside corner of the ice machine.
0.0
36.
Torn gaskets on some of the pull out drawer coolers on the cook line. Replace or repair the sprayer in the utensil washing area; peeling and exposing the hose. There were a number of cracked containers and lids in the facility. Must be in good repair.
0.5
39.
Bowl with no handle was being used to scoop out the food in the container. Scoops with an identifiable handle must be used when trying to get food out of a container.
0.5
44.
Missing drain plugs on the outside dumpsters. Contact whomever to have the drain plugs installed on the sides of the dumpsters.
0.0
46.
The shield for the lighting in the walk-in cooler was on order. Wrong size was brought to the facility the first time.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Replace the missing thermometer inside of the two door, upright cooler.
0.0
26.
Containers holding dry foods were not labeled. Talk to the staff and make sure when dry foods are transferred to clean containers, that the container is labeled with what the dry food is.
0.0
36.
Torn gaskets found on two upright cold holding unit doors. Replace the worn cutting boards found in the facility. The handle ,to the pull out drawer for cooler, was in bad shape.
0.5
40.
Clean the debris off of the top shelf where the clean plates and microwave is located. Clean the debris off of the back of the shelves in the walk-in cooler.
0.5
46.
Either replace the cracked shield in the walk-in cooler or replace the bulb with a shatterproof bulb. Clean the screens in the and other ventilation build-up in the hood system. Replace the two blown light bulbs in the hood system. There was no light bulb inside of the upright freezer.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Cover up chicken whenever the cooling process is over to prevent outside contaminants from falling inside of it.
0.0
11.
Pink and black build-up on the inside of the ice machine found on the sides. Break down the unit in order to get to the parts where build-up is accumulating.
1.5
36.
Torn gaskets found on two upright cold holding unit doors. Hose from the sprayer in the warewashing machine area was in bad repair. Repair piece that is cracked/bad repair, behind the sprayer, in the warewashing machine area.
0.5
40.
Clean the food residue in between the prep table and reach-in cooler. Clean the sticky residue on the mobile rack beside of the drink machine. Clean the build-up on the legs of the grill and underneath the grill. (Continue to work on cleaning the gritty build-up underneath prep tables.)
0.5
46.
Replace the cracked shield in the walk-in cooler. Replace blown light bulb in the hood system.
0.5
49.
Documentation of approved training - 2 point credit awarded.
pink build-up on the inside of the ice machine. clean routinely to help prevent the amount of build-up that was detected during inspection.
1.5
17.
tomatoes in the cold holding unit were holding at 63F. potentially hazardous foods shall be held at 45F or below. tomatoes were voluntarily disposed of.
2.0
36.
torn gaskets found on some of the reach-in cooler doors. reach-in cooler on the prep line was not holding temperatures for food inside. worn cutting boards found in different areas. shall be in good repair. (work order on fryer with the leak)
0.5
40.
clean gritty build-up underneath the prep tables where fountain machine and tea urns are stored on top on.
0.0
46.
missing light bulbs in the upright refrigerators. cracked shield in the walk-in cooler. shall be in good repair.
1.0
49.
Documentation of approved training - 2 point credit awarded.
multi-use utensils were stored inside of a container that had food residue in it. keep containers clean when storing multi-use items inside.
0.5
36.
keep an eye on worn shelving stored in the cold holding units. if peeling and showing metal, strongly suggest replacing. shall be easily cleanable.
0.0
40.
build-up on top of the warewashing machine, inside the fryers, and underneath the grill. gritty build underneath the prep table located in the back of the establishment. still some build-up on the shelves where plates were stored. pink substance behind the ice dispenser located at the drink fountain. shall be cleaned.
1.0
43.
(splash guard shall be installed in between handwashing sink and drop sink)
0.0
45.
wall damage at the bottom below the sinks in the bar area. shall be in good repair.
0.5
46.
blown or missing light bulbs in the upright refrigerators. blown light bulbs in the ladies restroom.
1.0
49.
Documentation of approved training - 2 point credit awarded.
raw meat was stored in a container above lettuce and other produce. scoop with no handle was stored in the salsa, located in the reach-in cooler. food shall be protected during storage.
1.5
25.
metal stem thermometer was reading 37F while being calibrated in ice water. shall read 32F in ice water.
0.5
36.
replace worn caulking in the warewashing area. any equipment that is no longer used in the facility, should not be stored in the facility. (one gasket torn on the cooler door)
0.0
40.
build-up on top of the shelf holding the plates, on the shelves inside the reach-in coolers, and on top of the warewashing machine.
1.0
43.
worn caulking on the hand washing sinks the men`s restroom and toilets in the both restrooms. (splash guard shall be installed in between handwashing sink and drop sink)
1.0
45.
dirty wall behind the warewashing machine. wall damage at the bottom in the bar area. shall be cleaned and in good repair.
0.5
46.
ventilation build-up inside the reach-in and walk-in cooler. light bulbs missing inside the reach-in coolers. blown light bulb in the ladies restroom. shall be cleaned and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
personal drink stored above container holding chips on the prep table. handle of scoop was touching the raw shrimp located in the cold holding unit.
1.5
11.
tongs, knives, and can opener blade had build-up on them located in certain areas. container holding clean multi-use items had food residue inside. slight build-up inside of the ice machine. shall be cleaned and sanitized
3.0
14.
make sure chili is being cooled in shallow baking pans and stored in the walk-in cooler without a lid. 2hrs (hot-70F) 4hrs (70-45F). if chili can not get to 70F within two hours, must be reheated to at least 165F and then start back with the cooling process
0.0
34.
containers stacked on top of each other still having water residue inside. shall air-dry by either cross stacking or separation.
0.5
36.
torn gaskets on alot of the cold holding units in the facility. worn cutting board in a few areas.
1.0
40.
build-up on the shelf inside the reach-in cooler. shelf holding plates was dirty. clean dirty gaskets.
0.5
45.
clean wall area where drink fountain is located, bar area, and warewashing machine. shall be cleaned
0.5
49.
Documentation of approved training - 2 point credit awarded.
GC-In reach-in freezers, found some packaged raw meat being stored on top of or above ready-to-eat foods. Also found one carton of eggs stored above ready-to-eat foods. Store all foods in all refrigerators (including walk-in cooler) and freezers according to final cook temperatures. Store raw chicken on bottom shelves. Above chicken, store raw ground beef or tenderized meat. Above ground beef, store raw pork. Above pork, store raw fish, seafood and eggs. Above fish and eggs, store raw roast beef. On top shelves, store condiments, desserts, beverages, vegetables, cooked foods and other ready-to-eat foods. (Corrected on site)
0.0
7.
Found several unlabeled containers of dry food items. Also found opened small bags or boxes of brown sugar, flour, etc. Once opened, store dry food products in labeled containers with tight-fitting lids or zip-lock bags may be used.
1.0
13.
Found several cutting boards that were badly stained and/or have deep grooves and cuts. Re-surface or replace them.
1.5
17.
Clean the following soiled surfaces and areas: undersides of some food preparation tables and counters, including rolled edges and corners--undersides of sink drainboards, including dishwashing area--inside areas around dishwasher doors--walk-in cooler condenser grates--refrigerator and freezer door gaskets, handles and edges--#10 can metal rack--trash can handles--underneath plastic meshing below glasses behind bar--............Remove the accumulation of water on bottom interior of sandwich preparation refrigerator. Repair condenser as necessary to keep excess condensation from accumulating...........Replace the damaged gasket on one food drawer across from cooking line........Do not store spices and other baking items in a plastic beverage tray. Do not store canned beverages in a crate in walk-in cooler. This tray and crate are not easily cleanable and shall be replaced with easily cleanable containers.
1.0
21.
In men`s bathroom, repair or replace the broken paper towel dispenser. Also, repair the damaged door to supply closet in this room...........In women`s bathroom, repair the broken toilet tank cover.....Clean the bases of toilets in this room.
1.0
24.
Found live cockroach crawling on wall by slicer and on the top portion of an open food box. Eliminate the cockroaches from the facility using pesticides approved for food service establishments.
2.0
General Comments
No points taken for the following: (9) Found one uncovered personal drink being stored above a food preparation area. Store all personal drinks below and away from food, food preparation areas and food equipment/utensils. All drinks must be covered and consumed in a sanitary manner (a straw may be used)- Corrected on site.........(16) Keep plastic sleeve to rim of top cup on one stack of plastic cups behind bar........(23) Found some cardboard on ground around dumpsters. Remove this cardboard and properly dispose of it. Although the dumpsters are used by several establishments, please do your part in keeping this area clean and sanitary..........(14, 32) Do not use plastic beverage trays for elevating items above the floor. Use only shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent......Be sure to properly elevate items off the floor 6 to 12 inches, using approved shelving...........(29) Properly shield the unshielded fluorescent light fixture behind the bar............2 pts for ServSafe.
FOUND ELECTRIC MEAT SLICER AND OTHER SMALL HAND SLICER WITH FOOD DEBRIS ON THEM. THOROUGHLY CLEAN AND SANITIZE THESE SLICERS AFTER USE--THEY MUST NOT BE PUT INTO STORAGE WHILE SOILED.
2.5
13.
FOUND SEVERAL CUTTING BOARDS THAT WERE BADLY STAINED AND/OR HAVE DEEP GROOVES AND CUTS. RE-SURFACE OR REPLACE THEM.
1.5
15.
FOUND A FEW SCOOP HANDLES TOUCHING THE FOOD IN DRY FOOD PRODUCTS (FLOUR AND SUGAR). ALSO FOUND TWO ICE SCOOPS BEHIND THE BAR BEING STORED TOUCHING THE OUTSIDE OF BEVERAGE BOTTLES. STORE THESE SCOOPS WITH THE HANDLE EXTENDING OUT OF THE FOOD PRODUCTS OR ON A CLEAN, DRY AND NON-ABSORBENT SURFACE..........FOUND A GRAVY SCOOP BEING STORED WHILE SOILED OUTSIDE OF THE GRAVY. STORE THIS SCOOP IN THE FOOD WITH HANDLE EXTENDING OUT, ON A CLEAN, DRY SURFACE OR IN HOT WATER THAT IS KEPT AT 140F OR ABOVE.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES: SMALL RACK TO RIGHT OF STOVE--SHELVING NEAR WALK-IN COOLER--OUTSIDES OF FOOD CONTAINERS, THEIR LIDS AND HANDLES--#10 CAN HOLDER (INCLUDING UNDERNEATH THE CUTTING BOARD ON THE TOP OF THIS HOLDER)--UNDERSIDE OF SHELF OF HOT HOLDING AREA (LOTS OF FOOD SPLASH FOUND HERE)--TOP AREA OF DISHWASHER..........THE TOP OF THE BLACK CART (MUST ALSO BE THOROUGHLY CLEANED) USED TO HOLD BAR MATS IS BADLY CRACKED--THIS CART SHALL NOT BE USED IN THE FACILITY SINCE IT IS NO LONGER EASILY CLEANABLE. IF REPLACED, DO SO WITH A CART THAT MEETS NATIONAL SANITATION FOUNDATION (NSF) OR EQUIVALENT STANDARDS............FOUND DUCT TAPE ON THE OUTSIDE OF A REFRIGERATED FOOD DRAWER. REMOVE THIS TAPE (IT IS NOT EASILY CLEANABLE) AND REPLACE THE HANDLE THAT HAS BEEN DAMAGED.......REPLACE THE DAMAGED GASKETS ON BOTTOM REFRIGERATED DRAWER AND ON THE DOOR OF A REFRIGERATOR.
1.0
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (7) FOUND TWO LARGE OPEN BAGS OF FLOUR. ONCE OPEN, STORE ALL DRY FOOD PRODUCTS IN LABELED CONTAINERS WITH TIGHT-FITTING LIDS OR IN A TIGHT BAG SUCH AS A ZIP LOCK BAG........(9) FOUND AN EMPLOYEE''S DRINK WITHOUT A LID ON A SHELF NEAR COOKING PANS. KEEP ALL EMPLOYEES'' DRINKS BELOW AND AWAY FROM FOOD, FOOD EQUIPMENT AND UTENSILS AND FOOD PREPARATION SURFACES........(28) REPAIR THE SMALL PORTION OF DAMAGED FLOORING IN FRONT OF WALK-IN COOLER (NEAR THRESHOLD) AND REPAIR THE DAMAGED BASEBOARD BEHIND THE DISHWASHER..........NOTES: FOUND SOME CARDBOARD BOXES BEING STORED UNDERNEATH AND IN FRONT OF THE HANDSINK IN THE BACK KITCHEN AREA (BY WALK-IN). DO NOT STORE BOXES OR ANY OTHER OBJECTS IN FRONT OF THE HANDSINK TO ENSURE THAT THE SINK IS ALWAYS EASILY ACCESSIBLE............REMEMBER THAT GLOVES NEVER REPLACE HANDWASHING. BEFORE PUTTING CLEAN GLOVES ON, HANDS MUST BE WASHED THOROUGHLY. HANDS MUST BE RE-WASHED AFTER GLOVES ARE REMOVED. GLOVES MUST BE DISCARDED AFTER TOUCHING SOILED SURFACES..........THE LARGE WHITE BRUTE FOOD CONTAINERS MUST NOT ONLY BE WASHED AND RINSED BUT THEY MUST ALSO BE ADEQUATELY SANITIZED AND ALLOWED TO AIR DRY.
UNCOVERED EMPLOYEE DRINK STORED ON CUTTING BOARD ON ROLLING TABLE IN BACK.
2.5
17.
CLEAN UPPER SHELVES WHERE DUSTY.
1.0
General Comments
WHEN USING ICE TO COOL FOODS, HAVE ICE PACKED AROUND CONTAINER AS DEEP AS THE PRODUCT. STIR OFTEN TO RAPIDLY COOL. USE PREP SINK AS MUCH AS POSSIBLE INSTEAD OF 3 COMP SINK.
RAPIDLY COOL POTENTIALLY HAZARDOUS FOODS (PHF) BY TRANSFERRING TO SHALLOW PANS; COOLING IN AN ICE BATH; OR USING ICE PADDLES BEFORE STORING. OBSERVED PEAS AND GRAVY ON COUNTERTOP AT 108*F COOLING AT ROOM TEMP. [VIOLATION OF RULE .2609(A)(G)]
2.5
5.
NO WORKING THERMOMETER IN REACH-IN REFRIGERATOR.
1.5
17.
REPLACE DAMAGED COOLER DOOR GASKETS.
1.0
General Comments
REMOVE UN-USED BAR BLENDER. CLEAN LARGE WHITE FRY BARRELS MORE THOROUGHLY. LABEL ALL SPRAY BOTTLES.
