4-903.11(A), (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. This was a point item on the last inspection.
1.0
49.
4-601.11(B) and (C); Core; Clean the air-drying shelves to remove the food debris.
0.0
56.
6-501.110; Core; There was employee backpacks and jackets stored with the clean dishes. Lockers or other suitable facilities must be used for the orderly storage of Employee clothing and possessions. CDI.. The items were moved
4-903.11(A), (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes must be sored where they are not exposed to splash, dust, or other contamination. This was a point item on the last inspection.
1.0
47.
4-501.12; Core; Resurface the red cutting boards that have deep cuts on both sides of the boards. Surfaces such as cutting boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively be cleaned and Sanitized, or discarded if they are not capable of being resurfaced.
0.0
49.
4-601.11(B) and (C); Core; Clean the air-drying shelves to remove the debris on the shelves. Equipment must be kept free of an accumulation of Food residue and other debris.
4-903.11(A), (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination.
0.5
49.
4-601.11(B) and (C); Core; Clean the air-drying shelves to remove the food debris. Equipment must be kept free of an accumulation of dust, dirt, Food residue, and other debris.
0.5
55.
6-501.12; Core; Clean the floors in the storage rooms in order to remove the debris off the floors. Physical Facilities must be cleaned as often as necessary to keep them clean.
4-602.11; Priority Foundation; There was some pink growth on the ice dispenser of the drink machine. Ice is considered a food and must be stored in a clean location. Clean the dispenser at a frequency necessary to preclude the accumulation of the pink growth. CDI.. The ice dispenser was cleaned during the inspection.
1.5
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. A few dishes were stacked wet.
3-501.16 (A)(2) and (B); Priority; Salad mix was being held cold at 52F, Cheese was being held cold at 53F. Roast beef sandwiches and tuna salad sandwiches on the cold hold units were being held at 54F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were moved off the line and cooled down to 41F before the end of the inspection.
1.5
44.
4-901.11; Core; Cross stack the dishes in the dish to allow the air drying process to take place there were several dishes that were stacked wet.
0.0
44.
4-903.11(A), (B) and (D); Core; A trash can was stored beside the air-drying rack. Food debris from the trash can was getting on the dishes. Clean dishes were stored in containers with debris in the bottom of the containers. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. CDI.. The dishes were placed back at the dish machine to be washed again.
0.5
45.
4-903.11(A) and (C); Core; Single service items were stored on items that needed to be cleaned. Single service items must be stored in a clean and dry location.
0.0
49.
4-601.11(B) and (C); Core; Clean the air drying shelves to remove the food debris. Equipment must be kept free of an accumulation of dust, Food residue, and other debris.
4-903.11(A) and (C); Core; Single service to-go containers observed with the food contact side exposed. Single service use/articles shall be stored in a manner that prevents contamination. Store items inverted, add a top cover, or designate the first tray as a place holder. CDI - PIC removed containers.
0.0
47.
4-501.11; Core; Bottom cabinets of the hot/cold wells are peeling in certain parts, exposing the underlining non-cleanable surface. Equipment shall be maintained in a state of good repair and condition. Repair/replace the cabinets.
0.5
49.
4-601.11(B) and (C); Core; Cleaning of the bottom cabinets of the hot/cold wells needed. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
6-301.14; Core; Handwashing sinks lacking handwashing sign in dish room, and in kitchen. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Signs directing staff to wash their hands provided for posting.
0.0
16.
4-601.11 (A); Priority Foundation; In the dish room, dishes stored as clean observed with food debris and sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Soiled dishes returned for re-cleaning.
1.5
21.
3-501.16(A)(1) ; Priority; Hot-Holding: Mashed potatoes in top section of right side reach-in unit hot-holding below 135F, measured at 123-133F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and greater. CDI- Mashed potatoes reheated to at least 165F corrective during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cheese at service line cold-holding at 43F. Beef chubs in walk-in cooler at 44F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Products moved to colder units for active cooling. [REPEAT]
1.5
28.
7-102.11; Priority Foundation; Labeling needed on dispensers for hand soap and for hand sanitizer in the staff restrooms. Labeling faded off of some of the soapy water and sanitizer buckets. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
0.0
35.
3-501.13 ; Priority Foundation; Thawing Methods: Raw chicken thawing in the prep sink, properly submerged and with water flowing over, but water from tap measured at 75.6F, too warm for this method. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Chicken moved to walk-in cooler.
0.0
37.
3-302.12; Core; Labeling needed on containers of spices and squeeze bottles of food ingredients. Labeling also missing on two large bins of flour and panko. 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. Add labeling to these items.
0.0
49.
4-601.11(B) and (C); Core; Food debris accumulation inside hot-hold and cold-hold reach in storage units. In dish room, clean dish storage racks observed with residue and food debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and maintain clean.
0.5
53.
5-501.17; Core; Ladies restroom for staff lacking covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the ladies restroom.
0.5
55.
6-501.12; Core; Residue accumulation under and around cooking equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and maintain 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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
3-501.16 (A)(2) and (B); Priority; There were several salads that were being held cold at 58F. These potentially hazardous foods must be held at 41F or below. CDI... The salads were cooled down to 41F before the end of the inspection.
1.5
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
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Starting 1/1/2019 the NC FOOD CODE requires 3-501-16(A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Cold holding requirement for potentially hazardous food is changing to 41F in 2019 (is current best practice, and is required in order to use 7 day discard).
Found cantelope storage below shell eggs in the reach in cooler. Food must be stored according to final cook temperature. CDI - cantelope was moved up to the top shelf.
1.5
11.
Found soda nozzles to have build-up on them. Found a small amount of build-up on some of the slicer blades. Found a sanitizer spray bottle to have some other substance in the bottle. The product turned the test strip white. Toxic substances must be properly labeled. Proper sanitizing methods would not be achieved if this product labeled sanitizer was used as a sanitizer. Food contact surfaces must be kept clean and be properly sanitized. CDI - these were taken to the dish area to be cleaned. The substance in the sanitizer spray bottle was discarded.
1.5
16.
Found chicken and rice to be out of temperature on the serving line. Potentially hazardous foods being hot-held must be kept at 135 degrees F or above. Rice appeared to be stacked too high. CDI - talked to management about lowering levels of food and using lids if necessary. Be sure to conduct regular temperature checks.
2.0
21.
Found hot water to be 130 degrees F. Facility uses a hot water sanitizing dish machine, therefore the hot water must maintain at 140 degrees F or warmer at all times.
0.0
34.
Found the ice bucket hanging up in the dry storage room. This did not allow the ice bucket to air-dry.
0.0
40.
Need to clean the cabinet under the sink, the top of the oven, and the ceiling vents. Non-food contact surfaces must be kept clean.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found a cup of ice water without a lid sitting on a top shelf above prep tables. Employee drinks must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was discarded without being asked.
1.5
10.
Found raw pork (sausage & bacon) stored above ready to eat foods in the reach in cooler. Found raw fish stored above pesto sauce, deli meats, tortillas, and cooked foods in the walk-in freezer. Food must be stored according to final cook temperature. Found a box of beets stored on the floor under a storage shelf. Food must be stored in a manner to avoid contamination. CDI - food was rearranged in the coolers and was moved off the floor.
1.5
11.
Found no sanitizer to be readily mixed up while cleaning of the facility is occuring. Food contact surfaces must be kept clean and be properly sanitized (washed, rinsed, sanitize, and air-dry). CDI - employee mixed sanitizer up.
0.0
16.
Found several foods to be slightly out of temperature or as low as 106 degrees F (pizza & broccoli). Potentially hazardous foods being hot-held must be kept at 135 degrees F or above. CDI - foods were discarded.
2.0
17.
Found a few foods to be slightly out of temperature on the salad bar in the ice baths. Be sure to keep ice levels up and food levels low to help maintain proper temperatures. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below.
0.0
34.
Found pans to be stacked tightly that were still wet. Utensils must be properly air-dried prior to stacking tightly. Found clean utensils that were stored in dirty pans. Clean utensils must be stored on clean surfaces.
0.5
35.
Found a box of single-service cups stored on the floor in the storage room. Single-service items must be stored in manner to avoid contamination.
0.0
36.
Found locks on cabinents that make them difficult to clean. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
40.
Clean the underside of the shelves. Non-food contact surfaces must be kept clean.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found an employee beverage without a lid sitting on a rolling rack above single-service items. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was discarded.
0.0
10.
Found raw fish and raw pork stored above ready to eat foods in the reach in cooler. Found chicken labeled as uncooked stored above ready to eat foods in the walk-in freezer. Foods must be stored according to final cook temperature. Found a pan of shrimp that was stored uncovered in the walk-in freezer. Foods must be stored in a manner to avoid contamination. CDI - foods were rearranged during the inspection. Shrimp was covered.
1.5
11.
Found several pans that were stored with food debris left on them. Found there to be no sanitizer to be readily mixed up while clean-up of the facility is occuring. Food contact surfaces must be washed, rinsed, sanitized, and air-dried. CDI - mixed up some properly concentrated sanitizer to sanitize food contact surfaces. Pans were taken to the dish area to be cleaned.
0.0
19.
Found a spray bottle of glass cleaner to be sitting on the counter next to the prep sink where lettuce was being washed. Found laundry detergent to be stored in containers that were not labeled. They could have been mistaken as sugar or salt. Toxic substances must be properly labeled and be stored in a manner to avoid contaminating food and food contact surfaces.
1.5
21.
Found hot water to be between 131-136 degrees F. Facility uses hot water sanitizing dish machines, therefore must have hot water that maintains at 140 degrees F or warmer.
0.0
34.
Found pans to be stacked tightly that were still wet. Utensils must be properly air-dried prior to stacking tightly. Found clean utensils that were stored in dirty pans. Clean utensils must be stored on clean surfaces.
0.5
36.
Found locks on cabinents that make them difficult to clean. Found sugar container to have a cracked lid and the lid is held together by strings which is difficult to clean. Found a pot that had deep pits in the bottom making it difficult to clean. Found ice scoop to be cracked. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Clean the drainpipes, the table under the grill, and the exteriors of the stainless steel cabinents. Non-food contact surfaces must be kept clean.
0.0
45.
Clean the floors under the center line and the walls behind the cooking equipment.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Employee, with gloves on, opened the walk-in cooler door, took a bowl with salad out, and came back to prep the salad with the gloved hand. If prep process is broken by way of entering the walk-in cooler, take off gloves and wash hands before putting on a new pair of gloves. Another alternative would be to use tongs for the prep process.
0.0
36.
Leak at the bottom of the triple sinks. (Work order in place.)
0.0
40.
Remove the liners and multi-use items and clean the shelves.
0.5
45.
Repair the walls in the dry storage room.
0.5
46.
Clean the ventilation build-up in the restrooms and the walk-way of the serving area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer was stored, in a bucket and spray bottle, over the prep salads where the prep table was located. Foods must be protected during storage.
1.5
11.
Found a soiled container and build-up on a utensil in the storage areas. The items were sent to the utensil washing area. Food contact surfaces must be cleaned and sanitized.
0.0
26.
Open bag of grits were found in the dry storage area. Once open, dry foods are to be stored properly to help prevent outside contamination. Suggestions: store in a resealable storage bag or stored in a clean container with a lid.
0.0
34.
Found a few containers that stacked on top of each other before air-drying was complete. Containers are to air-dry by either cross stacking or separation.
0.5
35.
Found some single service containers that were being re-used after the original product was gone. After the original product is gone, dispose of the single service container that it came from. They are not to be re-used.
0.0
40.
Clean the top shelf of the prep tables. Clean the build-up on the sprayer located at the utensil washing area. Clean the shelves and legs in the walk-in cooler.
1.0
45.
Clean the flooring in the walk-in freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Made suggestion about prepping salads earlier so that they can be put into the walk-in cooler in order to drop or maintain 45F or lower. These salads sometimes go straight to the serving cooler where they will not drop to 45F fast enough due to the outside air affecting the food.
Found some storage on the floor located in the walk-in freezer. Do not keep any food stored on the floor. Re-organize the food on the shelves to help accomodate the food on the floor. Spray bottles holding chemicals were either stored above food or beside food when on the prep table.
1.5
35.
Coffee filters were store, above the coffee maker, with the food contact portion being exposed. Either store invertedly, in its original bag, or store in a clean container with a lid.
0.0
36.
Replace the torn gasket on the 2 door upright cooler. Rust build-up on the inside of the reach-in cooler located out in the serving area. Do not use cooking pans that are not easily cleanable.
0.5
40.
Clean the top shelf of the prep tables. Clean the build-up on the sprayer located at the utensil washing area. Clean the shelves in the walk-in cooler. Gritty build-up found underneath the prep tables on the prep line.
1.0
45.
Clean around wall where the ecolab dispenser is located, above the utensil washing sinks.
0.0
46.
Replace the blown light bulbs in the hood system, in the kitchen area, and ladies restroom. Bulbs in the walk-in cooler must either be shatterproof or shielded. Clean the ventilation build-up above the utensil washing area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Single service trays on line were stored with the food contact portion being exposed. Store invertedly to help prevent any outside contamination.
0.5
36.
Cold holding aluminum containers were peeling on the top rim. Order put in for resurfacing or re-coating. Will verify on the next inspection.
0.0
40.
Clean the gritty build-up underneath the prep tables and shelves on the prep line.
1.0
45.
Fill in the rest of the holes on the wall above the coffee/tea making area. (GC from previous inspection.) Flooring was dirty in the walk-in cooler; was cleaned.
0.5
46.
Ventilation build-up above the utensil washing area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
no points deducted.... Do an inventory checklist of the things in the facility that is used and the things that can be put into storage. 17. Few options for the salad bar to help maintain temperatures. Lower the amount of food stored in the containers, keep the containers holding food inside of a cold holding unit until about 10-15 mins before service, or add more ice/water around the containers at the salad bar.
raw shell eggs were stored above pasteurized eggs in the upright cold holding unit. food shall be stored according to the final cooking temperature.
1.5
23.
cooked rice and chicken were stored in a container and wrapped in plastic inside of the walk-in cooler. rice was split in half and stored inside two shall baking pans. talked to staff about either putting holes in the plastic or lifting the corners to let the steam out. holes were punched into the plastic covering the chicken.
1.0
36.
routinely replace foil at the bottom of the reach-in cooler, in the food service line area, until unit is either resurfaced or replaced. surface is not in good repair. work order on the warewashing machine.
0.0
40.
clean the gritty build-up underneath some of the prep tables. clean the prep table holding the mixing bowl.
0.5
45.
fill in the rest of the holes on the wall above the coffee/tea making area.
0.0
46.
blown light bulb found on the cook line. shall be in good repair.
0.0
49.
Documentation of approved training - 2 point credit awarded.
suggestion made to have sanitizer stored at each prep station for the use of sanitizing food contact surfaces often.
0.0
33.
bowl was used as a scoop in the flour bin. scoops with an identifiable handle shall be used to get out food products.
0.5
34.
also, any equipment/utensils that are not being used should be put into some kind of storage to prevent build-up.
0.0
36.
torn gasket on the walk-in cooler door. (shelving in the reach-in cooler door, close to the food service line, is starting to show metal; rusting.) replace any crack containers found in the facility.
0.5
40.
gritty build underneath some of the prep tables. clean the build-up on the legs of the utensil washing sink beside of the warewashing machine.
0.5
45.
build-up on the ceiling in the utensil washing area and walk-in cooler. shall be cleaned. fill in any holes that you have in the facility.
0.5
46.
ventilation build-up in parts of the kitchen area. clean build-up on the shield in the walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found cheddar cheese at 50-51F, chopped eggs at 50F, diced ham at 51F, cottage cheese at 50F, noodles at 55F, and mixed vegetables at 62F. These potentially hazardous foods (PHFs) shall be kept at 45F or below. At physician`s salad bar, consider using pre-frozen metal food containers and/or put ice around the containers to maintain them at 45F or less. (Corrected on site)
2.5
3.
GC--Found raw shell eggs stored on top shelf above ready-to-eat foods. Store raw eggs below and away from ready-to-eat foods (Corrected on site).
0.0
11.
The sanitizer for the 3rd compartment of 3-compartment sink in kitchen had sanitizer that was less than 200 ppm quaternary ammonium. Some food containers are washed, rinsed and sanitized through this sink and are not put through the dishwasher. Also found a spray bottle with sanitizer of less than 200 ppm........Maintain at least 200 ppm quat sanitizer in spray bottles and 3rd sanitizing sink (but should not exceed 400 ppm). (Corrected on site)
2.5
15.
In kitchen, found food service containers/utensils being stored on soiled shelving........Also found many clean plates being stored in soiled plate holders. Clean and sanitize these holders.........Found several food containers being stacked while wet. Completely air dry these items before stacking.
1.5
17.
Clean the following soiled surfaces and areas: undersides of food preparation tables, counters, sink drainboards and dishwashing counter areas--backsides of door handles on equipment--interiors of ovens--door edges of refrigerators and walk-in cooler--tall metal tray racks--interiors of soiled dish/tray cabinets in the physician`s lounge and in hallways where conference rooms are located--walk-in cooler shelving--cabinets and other solid metal shelving in kitchen (on top and undersides)--cabinets under conference facility salad bar and under customer beverage station--exteriors of garbage disposal--food scales--exteriors of plastic wrap holder--fan in back storage--soda syrup box rack--undersides of soap dispensers at handsinks--metal shelving for chemicals by dishwasher--under conveyor belt in dishwashing room.........Remove the sticky residue on top of dishwasher.
1.0
General Comments
No points taken for the following: (7) Found a few open bags of dressing mix, rice, etc. Once opened, store these foods in labeled, covered containers OR use zip-lock type bags.........(13) Found a cracked metal container and two lavendar colored salad bowls that were peeling. Do not use these items for food storage...........(21) Maintain paper towels at handsinks in dishwasher room.........(28) Continue to replace damaged or missing grout or caulk around pulper in dishwasher room and around sink areas. Ensure this caulk is smooth and easily cleanable and without cracks and creases..........(29) Replace the burned out lights under vent hood above cooking line..........(31) Found an uncovered container of Tide detergent above covered container with onions. Cover this Tide containers and store on bottom chemical storage shelves, below and away from food and food contact equipment/utensils and take-out food containers...........NOTE: Milk is not be served from pitchers in the conference dining area. Milk is to be dispensed from its original container (and not poured in a different container), from bulk milk dispenser or from small enclosed individual cartons--discard the milk in the pitchers.
FOUND SEVERAL OPEN BAGS OF CORN MEAL AND OTHER DRY FOOD PRODUCTS. ONCE OPENED, STORE DRY FOODS IN LABELED CONTAINERS WITH TIGHT-FITTING LIDS OR IN ZIP-LOCK TYPE BAGS. THE USE OF PLASTIC WRAP DOES NOT MEET THIS REQUIREMENT SINCE THERE MAY BE MANY HOLES IN THE WRAP.
1.0
11.
THE HOT WATER SANITIZING RINSE IN SMALL KITCHEN DISHWASHER WAS LESS THAN 160F AT THE RACK--THERMOLABEL DID NOT TURN BLACK AFTER 3 COMPLETE CYCLES AND DISHWASHER DIGITAL THERMOMETER DID NOT REACH 180F DURING RINSE CYCLE. SINCE THIS DISHWASHER IS NOT SANITIZING PROPERLY, ALL UTENSILS/FOOD CONTAINERS SHALL BE WASHED, RINSED AND SANITIZED PROPERLY IN 3-COMPARTMENT SINK OR BROUGHT TO THE THE CAFE 3000 DISHWASHING AREA.
2.5
15.
FOUND MANY BEVERAGE GLASSES BEING STACKED WHILE WET. COMPLETELY AIR DRY THESE ITEMS BEFORE STACKING.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES/AREAS: INTERIORS OF CABINETS UNDER HOT HOLDING BUFFET--HANDLES OF GARBAGE CANS--UNDERSIDES OF SOME FOOD PREPARATION TABLES, INCLUDING LEGS--EXTERIORS OF COOKING LINE EQUIPMENT..........REPLACE THE CRACKED AND DAMAGED SILVERWARE/DISH RACKS USED IN THE DISHWASHER.
1.0
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (28) REPAIR THE DAMAGED WALL SURFACE AND DAMAGED FLOOR COVING TILE IN WOMEN''S BATHROOM........NOTE: ENSURE THE HOT WATER AT THE 3-COMPARTMENT SINK IS ALWAYS 140F OR ABOVE. DURING INSPECTION, THE "HOT WATER" TEMPERATURE WAS AROUND 84F AND THEN QUICKLY WENT DOWN TO 76F. WHEN HOSPITAL MAINTENANCE WAS CALLED RIGHT AWAY, THE TEMPERATURE REACHED 139F............2 POINTS FOR SERVSAFE.
CLEAN EQUIPMENT EDGES, HANDLES, SIDES, INTERIORS, UTENTSIL DRAWERS, WALKIN RACKS, WALKIN DOORS AND GASKETS, AND SHELVES.---VEGETABLE PREP SINK SPRAY NOZZLE HANGING BELOW FLOOD RIM OF PREP SINK.REPAIR HOOK SO AVOID ANY TYPE OF POSSIBLE CROSS CONTAMINATION.
1.0
23.
CLEAN TRASH CAN EXTERIORS AND HANDLES
1.0
32.
CLEAN AND ORGANIZE DRY STORAGE ROOM
0.5
General Comments
ONE DRINK TODAY STORED ABOVE WORK AREA, KEEP STORED BELOW FOOD AND FOOD PREP AREAS (NO FOOD PREP OBSERVED)
FRUIT SALAD CANTELOUPE AND HONEYDEW TOO MUCH PRODUCT NOT ENOUGH ICE SURROUNDING PRODUCT. TEMP WAS OUT BY 4 DEGREES. CORRECTED ON SITE. ONE THERMOMETER OUT OF CALIBRATION - CORRECTED ON SITE.
