2-301.14; Priority - Observed three workers on separate occasions handle raw meats with bare hands at grill/frying area and then proceeded to touch clean equipment/utensils with contaminated hands...After contaminating hands with raw meat/poultry, chemicals, trash, etc., hands shall be washed before handling other items in kitchen...CDI by having workers wash hands.
2.0
16.
4-601.11 (A); Priority Foundation - Raw chicken marinating machine in meat walk-in cooler was stored soiled (with marinade/juices inside)...Food contact surfaces shall be kept clean to sight and touch...CDI by washing/sanitizing machine at utensil washing area.
0.0
21.
3-501.16(A)(1); Priority - Some portions of mac & cheese and small area of pinto beans in containers were below 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product until served OR time as a public health control may be used...CDI by reheating mac & cheese and stirring pinto beans.
0.0
22.
3-501.16 (A)(2) and (B); Priority - All of the several raw chicken temperatures taken in chicken walk-in cooler were above 41F. Liquid egg on ice (not on time control) was as high as 65F...Unless actively preparing or properly cooling or using time as a public health control, cold TCS* foods shall be kept at 41F or less...Maintain cold TCS* foods at 41F or less...Not corrected during inspection (for meat walk-in cooler).
1.5
24.
3-501.19; Priority Foundation - Blanched French fries using time control were not being tracked properly (timer for some baskets had been turned off). Also, once fries (using time control) were completely cooked and put on at front steam tables, time was not tracked according to written time as a public health control (TPHC) policy in place...TCS* foods using approved written procedures of time as a public health control shall be properly labeled with time removed from temperature control...CDI by correcting procedures to reflect TPHC requirements.
1.5
28.
7-102.11; Priority Foundation - Red buckets of sanitizer solution and green buckets of detergent solution were not labeled with their contents...Working containers of sanitizers, cleaners, etc. taken from bulk supplies shall be labeled with common name of products inside...CDI by labeling buckets with their contents.
0.0
41.
3-304.14; Core - Container of wiping cloth solution was stored next to and above disposable cups. One moist wiping cloth was stored on counter top...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Sanitizer buckets shall be stored to prevent contamination of food, clean equipment/utensils and disposable food/beverage containers...CDI by properly storing cloth and wiping cloth bucket.
0.0
45.
4-903.11(A) and (C); Core - Some disposable cups, plastic cup lids and coffee filters were unprotected...Single service disposable food/beverage containers/items shall be protected from contamination...Keep cups in approved dispensers or inverted and in their plastic sleeves pulled up to rims of top cups on stacks. Invert cup lids and cover coffee filters.
0.0
47.
4-501.11; Core - Several metal shelves in walk-in coolers and dry stroage were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace shelving with similar approved shelves.
0.5
47.
4-502.11(A) and (C); Core - Some metal food pans had damaged/bent top ends on them (no longer easy to clean under bent areas)...Food service utensils shall be kept in good repair...Repair bent pan ends or replace pans as needed.
0.0
47.
4-501.12; Core - Cutting board at make line top had deep knife cuts on edges...Cutting boards that have scratches and cuts shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace cutting board.
0.0
47.
4-101.19; Core - Cardboard (absorbent and hard to clean) was lining several shelves and dunnage racks in walk-in cooler and dry storage...Equipment nonfood contact surfaces exposed to splash, spillage or other soiling shall be made of nonabsorbent and smooth materials...Remove cardboard from shelves and racks. Consider using vinyl liners, plexiglass, flat sheet pans, etc. on shelves instead.
0.0
47.
4-205.10; Core - When ice bin lids are open below soda dispensing stations, soda can still be dispensed above...Food service equipment shall be used according to manufacturer's use and meet ANSI/NSF certification...Reactivate devices on ice bin lids so when bin lids are open, soda cannot be dispensed from above.
0.0
49.
4-601.11(B) and (C); Core - Some wire shelves, metal cabinets, splash areas under ice dispensing machine in dining area, fryer wheels/castors were soiled. Exterior bottoms of some biscuit pans had large black carbon build-up...Equipment/utensil nonfood contact surfaces shall be kept free of dust, food residue, other debris and grease/soil accumulation...Increase cleaning frequency of equipment above, and remove black build-up from pan bottoms/exteriors.
0.5
54.
5-501.111; Core - One kitchen trash can was very cracked and damaged...Trash/recycling receptacles shall be kept in good repair...Replace damaged trash can.
0.0
55.
6-501.11; Core - Mop sink can wash faucet in kitchen leaked when water was completely turned off at faucet knobs. Can wash faucet in one in small closet off dining room leaked when water was turned on (top part of faucet was covered with tape). Grout was missing between many kitchen floor tiles. Caulk was missing/damaged in corners of kitchen ventilation hood and between men's bathroom sink counter and wall. Some filters in main vent hood were damaged and gaps were between some filters...Physical facilities shall be kept in good repair...Repair/replace damaged items/fixtures above.
0.5
55.
6-501.12; Core - Ceiling vent grates in bathrooms were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of grates.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...Verification visit to be made on Thursday, July 18, 2024 to evaluate completion of Item #22 on this report. Follow-Up: 07/18/2024
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight to touch. CDI.. The dishes were placed at the three compartment sink.
1.5
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were some dishes that were stacked wet.
0.5
49.
4-601.11(B) and (C); Core; Clean around the cooking equipment. Clean the shelves in the walk-in cooler.
0.0
54.
5-501.113; Core; The dumpster doors and lids were open. Keep the dumpster doors and lids closed when there is no trash being placed in the dumpster.
0.0
55.
6-501.11; Core; Replace the missing floor tiles in front of the deep fryers. The grout was missing in several areas in the kitchen. Physical Facilities must be maintained in good repair.
0.5
55.
6-501.12; Core; Clean the floors around the deep fryers to remove the grease and oil. Physical Facilities must be cleaned as often as necessary to keep them clean.
0.0
56.
6-403.11; Core; Employee drinks were above single-service items. Employee coats were stored with single service items. There must be areas designated for Employees to eat, drink so that Food, and single-Service items are protected contamination. Provide Lockers or suitable facilities where contamination of Food, Equipment and Single-Service items are prevented. CDI.. The items were moved away from the single service items.
2-301.14; Priority; A male employee handled raw chicken and then touch other items without washing his hands. Employees must wash their hands after engaging in activities that contaminate the hands. CDI.. The employee was instructed on when he needs to wash his hands. The employee was properly washing his hands before the end of the inspection.
2.0
10.
5-205.11; Priority Foundation; An employee who was filtering the grease placed a strainer and other equipment in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI.. the items were removed from the handwashing sink.
0.0
16.
4-501.114; Priority; There was one sanitizer bucket that was below 50 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check all the buckets to ensure the correct amount of sanitizer is being used. CDI.. The sanitizer bucket was corrected to 100 parts per million.
4-601.11 (A); Priority Foundation; There were some dishes that were stored as clean that had wet and dried food debris on the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI... The dishes were placed at the three compartment sink to be washed again. This is a repeat item from the last inspection.
3.0
16.
4-501.114; Priority; There were some chlorine sanitizer buckets that were below 50 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. Check the sanitizer to ensure the correct amount is being used. CDI.. The buckets were corrected to 100 parts per million.
0.0
43.
3-304.12; Core; The ice scoops were left in container of seating water. All in-use equipment must be stored in a clean location. CDI.. The scoops and container were placed at the three compartment sink to be washed again.
0.0
55.
6-501.12; Core; Clean the floor around the cooking and serving line to remove the food debris. Physical facilities must be cleaned as often as necessary to keep them clean.
5-202.12; Core; The handwashing beside the office hot water temperature was only getting up to 88F. A handwashing sink must be equipped to provide water at a temperature of at least (100F) through a mixing valve or combination faucet.
0.0
10.
6-301.12; Priority Foundation; There was no paper towel at the handwashing sink beside near the three compartment sink. All handwashing sinks must be provide with a hand drying device. CDI... Hand towels were placed at the handwashing sink.
1.0
16.
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean that had wet and dried food debris on the dishes. There were several dishes that were stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils shall be clean to sight and touch. CDI... The dishes were placed back at the three compartment to be washed again.
1.5
17.
3-306.14; Priority; A customer got the wrong sandwich at the drive thru window. The cashier returned the sandwich to the sandwich station. The employee at the sandwich station placed the sandwich back in with the other food to served to other customers. CDI... The manager hand the employee place the sandwich in the trash can.
0.0
41.
3-304.14; Core; There was a wiping cloth stored on the handwashing sink at the deep fryer. Wiping Cloths must be stored in a sanitizer in-between uses or in a dirty linen container. CDI... The towel was placed in a dirty linen container.
0.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
0.0
51.
5-205.15; Priority; There was a leak under the three compartment and handwashing sink at the deep fryer station. All systems must be maintained in good repair. A return visit will be made to see if the item has been corrected.
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
3-301.11; Priority Foundation; A cook was touching Bo-Berry Biscuits with his bare hands. All ready-to-eat foods must be handled with clean tongs, clean single service gloves, deli tissue. There must be no bare hand contact with ready-to-eat foods. CDI... The cook was instructed on how to handle ready-to-eat foods. The Bo-Berry Biscuits were placed in the trash can by the manager on duty. The employee put on gloves to handle all ready-to-eat foods.
2.0
10.
5-202.12; Core; The hot water for the handwashing sinks only got up to 80F on some sinks and 66F on other sinks. A handwashing sink must be equipped to provide water at a temperature of a least (100F) through a mixing valve or combination faucet. A repair person was called out before the end of the inspection.
1.0
10.
5-205.11; Priority Foundation; The handwashing sink the dish machine area was blocked with a rolling cart in front of the handwashing sink. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI... The rolling cart was moved away from the hand sink.
0.0
16.
4-601.11 (A); Priority Foundation; There were a few dishes that were greasy to the touch. There were some dishes stored as clean that had some food debris on the dishes. All equipment food-contact surfaces and utensils must be clean to sight and touch. CDI... The dishes were placed at the dish machine to be cleaned again.
0.0
28.
7-204.11 ; Priority; The sanitizer solution in the buckets were well above 200 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. CDI... The sanitizer buckets were corrected to 100 parts per million.
1.0
49.
4-601.11(B) and (C); Core; Clean around the grill and the deep fryer areas. Clean around the cooking equipment.
0.0
55.
6-501.12; Core; Clean the floors and walls around the cooking equipment and deep fryers to remove the grease and oil build up. Physical facilities must be cleaned as often as necessary to keep them clean.
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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: During inspection, observed hot water go up and down and up and up and down again at most handsinks in facility. Ensure hot water is maintained at 100F or above at all handsinks. Recommend having water heater(s) checked to ensure it/they are functioning properly OR have tempering valves checked under handsinks...*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) NOW requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 11/01/2019
*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.
The staff did an excellent job on hand washing. The staff did an excellent job on changing gloves.
*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.
Inspection conducted by Joshua Volkan, supervised by Naterra McQueen.
*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.
Uncooked breaded chicken was stored above country ham inside of the reach-in freezer. Potentially hazardous foods are to be stored according to the final cooking temperature. Chicken must be stored below pork since chicken has a higher final cooking temperature.
0.0
11.
There was food debris in the crevices of some of the utensils, in the clean storage area. Food contact surfaces are to be cleaned and sanitized. Make sure to thoroughly clean and detail these utensils.
1.5
34.
The metal weights, used a pressers on grilled foods, were stored behind the utensil washing sink and touching the wall. That storage area is not a clean one. Find another spot to store utensil.
0.5
36.
There were a lot of dented metal containers and lids in the facility. Some of the tea urns were dented as well. They must be in good repair. Replace the torn gaskets for the reach-in freezer doors. Peeling shelving located in the walk-in coolers. Broken bottom shelf, in the walk-in cooler, needs to be replaced. Replace the cracked sliding door and cracked inside metal piece for the ice machine. Replace the sprayer, at the utensil washing sink, that is peeling and no longer in good repair.
1.0
40.
Clean the underneath the shelf located above the chicken prep station. Clean the fixtures on the vegetable/tea prep sink. Clean the shelving in the walk-in (ready-to-eat) cooler and walk-in freezer. Clean inside of the metal cabinets in the take-out area. Clean the build-up inside of the the fry basket holder. Clean underneath the heat lamp area for the serving line.
0.5
46.
There were some missing or peeling light bulbs inside of the hot holding/serving area. Replace the blown light bulbs on the line with the utensil washing and prep sinks. Replace the cracked light shield just above the chicken prep sink. Clean the fan guard inside of the raw chicken walk-in cooler. Clean some of the build-up off of the light shields, located on the utensil washing line.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Do not use the hand washing sinks as dump sinks. Use prep sinks or canwashing area.
There was old food debris or greasy film found on the inside/outside on some of the metal containers in the clean storage area. Food contact surfaces are to be cleaned and sanitized. Make sure that staff is thoroughly cleaning these containers. (Employee was rinsing off the coffee filter holder at the handwashing sink. Nothing is to be done at the handwashing sink other than handwashing, itself. If the holder needs to be cleaned, carry to the 3 compartment sink and wash, rinse, and sanitize.)
1.5
16.
One pork fillet was holding at 130F on the steam table. Potentially hazardous foods are to be hot held at or above 135F. Pork fillet was voluntarily taken off and discarded.
0.0
33.
The ice scoop was stored on the surface of shelving that was not clean. Keep scoop stored on clean surfaces.
0.5
35.
Single service food tray and coffee filters were stored with the food contact portion was exposed. Store invertedly to help prevent outside contamination. The container holding the coffee filters had old coffee ground at the bottom of it. Keep single service items stored in clean containers.
0.5
36.
There were a lot of dented metal containers and lids in the facility. Those containers and lids need to be replaced. Torn gaskets found on both doors of the reach-in freezer. Repair the latch for the reach-in door, for the biscuit prep area.
0.5
40.
Clean the tops and bottoms of the shelving found in the walk-in cooler for ready to eat foods. Clean the shelving in the back dry storage area. Clean the grease build-up on the sides of the fryers. Clean the gritty build-up underneath the holding table, in the lobby. Clean the tracks for the sliding door cooler, on the front line. Clean the build-up underneath the bottom heating lamp, in the take-out area. Clean the build-up inside of the reach-in part of the prep cooler.
0.5
45.
Fill in the holes, on the wall, located above the utensil washing sinks.
0.0
46.
There were some blown or peeling light bulbs inside of the hot holding/serving area. Must be in good repair. There were a few blown light bulbs in the men's restroom. Clean the dust build-up found inside of the ladies restroom. Clean the dust build-up on the fan guards in the first walk-in cooler.
1.0
49.
Documentation of approved training - 2 point credit awarded.
There were two steel holding units, used to hold french fry trays, that had build-up on it in the clean storage area. Items were taken to the utensil washing sinks to be washed. Food contact surfaces must be cleaned and sanitized.
0.0
16.
Dirty rice, beans, and mashed potatoes were holding below 135F at the steam table, located on the serving line. Potentially hazardous foods must be hot held at or above 135F. The option was given of either reheating to 165F or voluntarily discarding it.
2.0
33.
The handle, of the scoop, was touching the flour during storage. Keep the handle, of the scoop, pointed away and not touching the food during storage.
0.5
36.
Repair the bottom aluminum baseboard paneling, below the side prep door, for the biscuit prepping area. There is a gap in that area. Torn gaskets found on the the reach-in freezer door gaskets. Steam table, on the front line, was not working properly. Paneling is loose at the bottom of the steam table. Loose leg for the bun warmer. Must be in good repair.
0.5
40.
Clean the tops and bottoms of the shelving found inside of the first walk-in cooler. Clean the ice build-up accumulating inside of the reach-in freezer. Clean the flour build-up on the shelving in the dry storage area. Clean the ice build-up accumulating inside of the reach-in freezer. Clean the water build-up in the cabinet below the ice unit. Clean the build-up underneath the heating lamps for the steam table, biscuit area, and holding area. Clean the reach-in cooler located at the take-out area.
0.5
43.
Work order on the replacement of the faucet inside of the ladies restroom. Must be in good repair.
0.0
45.
Flooring, in parts of the facility, needs to be re-grouted. Gaps still found in the floor.
0.5
46.
There were some blown or peeling light bulbs found inside of the hot holding/serving areas. Must be in good repair. May need an electrician to check to ensure everything is working properly. Clean the dust build-up found on the prep and front lines of the food establishment. Clean the fan guards inside of the first walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Build-up found on the blade of the can opener. Dirty container was found in the clean container storage area. There was build-up on the slicer, used for tomato prep. Food contact surfaces are to be cleaned and sanitized.
1.5
17.
The raw chicken, in the container at the prep station, was holding in between 44-51F. Potentially hazardous foods must be cold held at or below 45F. Made suggestion of putting chicken in the walk-in cooler if not being used to help maintain the required cold holding temperature. Raw chicken was breaded and cooked in the fryer.
2.0
36.
The cutting boards, used at the prep cooler, were worn and no longer easily cleanable. Needs to either be replaced or resurfaced. Repair or replace the reach-in cooler and freezer that are not working. Peeling shelves found in the walk-in chicken cooler. Replace or repair the flooring, in the walk-in freezer, that is coming up. Change out the worn blade for the tomato slicer. The blade was peeling and no longer in good repair. Repair the loose piece, around the side door, for the walk-in cooler. Repair bottom paneling, below the side door of walk-in cooler, that had a gap.
1.0
40.
Clean the shelving inside of the first walk-in cooler. Clean the build-up on the side of the sliding door cooler, on the front line.
0.0
43.
Re-caulk around the urinal, located in the men's restroom.
0.0
45.
Flooring, in parts of the facility, needs to be re-grouted. There were many gaps found on the floor.
0.5
46.
There were some blown light bulbs found inside of some hot holding/serving areas. Must be in good repair. Clean the ventilation build-up found in the ladies restroom.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There was a green scrubby stored in the flour used to make biscuits. Food must be safe and unadulterated during storage. Flour was voluntarily discarded.
1.5
11.
Pink and black build-up found on the inside of the ice macihne. Found a container in the clean storage area that had flour build-up on the outside.
1.5
16.
The cooked eggs were hot holding at 127F at the steam table. Potentially hazardous foods are to be hot held at or above 135F. The eggs were voluntarily discarded.
2.0
17.
The liquid egg, on ice, on the prep line was holding at 53F. The liquid egg in the carton was holding at 49-51F. Potentially hazardous foods are to cold hold at or below 45F.
2.0
33.
The handle of the scoop was touching the rice during storage. Keep the handle of the scoop pointed away from food during storage.
0.5
36.
The cutting boards used at the prep cooler and grill were worn and no longer easily cleanable. Must be either replaced or repaired. Loose doors for the reach-in freezer. Peeling shelves found in the reach-in freezer.
0.5
40.
Clean the grease build-up on the inside of the mechanical doorway of the fryers. Clean the inside handle of the door for biscuit reach-in.
0.0
46.
There were a few blown light bulbs found inside of some hot holding, storage areas, and walk-in cooler. There was ventilation build-up on the fan guards in the walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Pink and black build-up found on the inside of the ice machine. Chlorine sanitizer in the bucket, on the front serving line was holding above 200ppm. Routinely check the sanitizer and ensure strength is between 50-200ppm for chlorine.
1.5
26.
Packets of dry seasonings were stored in containers that had old food debris. Routinely, take out the dry seasoning packets and store in a clean container. Also, inspect the packets to ensure none are open.
0.5
28.
There were a few flies in the biscuit prep area and in the dining area. Find some way to control the flies in those areas.
0.0
35.
The plastic sleeves for the disposable drinking cups were not used properly. Make sure that the plastic sleeve is all the way to the top cup.
0.5
36.
The sprayer, for the triple sinks, had its aluminum piece peeling and exposing the hose. The cutting boards, used on the prep cooler and used to slice grilled/crispy chicken, were worn and in bad shape. Must be in good repair. The bottom two racks were cracked on the shelving unit inside of the walk-in freezer. (Work order on replacing the torn gaskets on the cooler doors.)
0.5
40.
Clean the shelving inside of the walk-in coolers. Clean the ice build-up on the inside of the reach-in freezer. Gritty build-up found underneath the table in the customer self serve area; holding ice and tea.
0.5
43.
The handwashing sink, closest to the take-out area, did not have any paper towels for drying hands. There were a few handwashing sinks that had dirty or worn caulking. Strip, clean, and re-caulk in those areas.
1.0
45.
Holes found in some of the walls in the establishment. There were some flooring areas where the grout was cracked or in bad repair. Seal the open spaces at the bottom part of the stainless steel wall where the biscuit prepping is done.
0.5
46.
There were a few blown light bulbs found inside of some hot holding areas. There was ventilation build-up around lights above the prep cooler and fan guards in the walk-in cooler. Few blown bulbs in the utensil washing and prep sink area. Cracked lighting shields found in the prep sink area and storage area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found ice accumulated on top of several food boxes and packaging in walk-in freezer. Remove the ice from these areas...Found boxes of raw steak stored above blueberry bits in walk-in freezer. Store raw meats below ready-to-eat foods (follow proper storage of foods in all refrigerator/freezer units--see food storage chart).
1.5
11.
Found numerous food containers and lids in storage that had food debris on them. Thoroughly clean and sanitize these items before putting them in storage...Observed worker only dip utensils for a few seconds into approved sanitizer at 3-compartment sink. After thoroughly washing and rinsing utensils/food containers, they shall be immersed completely in approved sanitizer for at least 2 minutes before air drying.
1.5
16.
Found a few potato rounds at 126-133F. They shall be kept at 135F or above. (potato rounds discarded on site)
0.0
17.
Found liquid egg on ice at 48-49F. It shall be kept at 45F or less.
0.0
25.
The digital thermometer used to check food temperatures was reading 45F at room temperature. When calibrated using the ice-water method, it shall read 32F, plus or minus 2 degrees F...No thermometer was found in small refrigerator at main food preparation line. Provide a thermometer for this unit, accurate to plus or minus 3 degrees F.
0.5
30.
Found bags of clean aprons on floor in dry storage. Elevate these aprons above the floor 6 to 12 inches using approved shelving.
0.5
34.
Found many food containers being stacked while wet. Also, in walk-in chicken cooler, found inverted wet containers on top of their lids. Completely air dry these items before stacking them and before covering them...Found many clean food containers stored on soiled shelving. Clean this shelving.
0.5
35.
Found plastic covered paper beverage cups in standing water in a cabinet area. Remove the water from this area to prevent possible contamination of cups.
0.5
36.
Replace the damaged door gaskets on walk-in units and reach-in freezer...Replace the peeling, damaged and rusty shelving and replace with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Replace the cracked white "catch" basin for crumbs at chicken breader area...Replace the damaged/burned off white cutting board at cooking line OR remove it completely...Replace the cracked ice scoop at ice machine...Repair the condenser condensation leaks in walk-in freezer so ice does not accumulate on food boxes below...Put catch pans under the leaks until the condenser or pipes can be repaired...Replace the torn plastic curtain strips at entrance to door of walk-in freezer...Replace the damaged caulking in cabinets at customer self-service area...Remove the tape from exteriors of doors/door frames by electric panel and by beverage dispensing area near drive-thru. Repair the damaged metal cabinet door by drive-thru dispensing area.
0.5
40.
Clean the following soiled surfaces and areas: shelving in walk-in coolers and dry storage--undersides of food preparation tables and sink drainboards--side metal holders for catch basins below chicken breading area--exteriors and interiors of trash cans--handles on breading flour container--mobile carts--legs on fryers (build-up of grease observed)--faucet handles at kitchen handsinks--door gaskets and frames on refrigerators/freezers--exteriors and vents on sides of bakery ovens--undersides/edges of customer self-service counter ledge and interior undersides of trash area at this counter.
0.5
45.
Clean the soiled floor drains and covers throughout the kitchen area...Clean the soiled wall surfaces in the mop sink/can wash area (remove the back chemical storage racks to be able to clean the walls surfaces in those areas). Reattach the loose metal strip at mop sink wall so that is flat against the wall. Caulk all cracks as necessary...Replace the missing or damaged/mildewed caulking at sink areas.
0.5
46.
Clean the soiled vent screen above the bakery ovens...Replace the missing filters in the ventilation hood above cooking line. Fill in the empty spaces between filters with properly fitted filters...Clean the dusty ceiling vents throughout kitchen.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Observed cook bread raw chicken, turn and use fryer utensil to move cooking chicken, then return to breading chicken. Same cook then properly washed hands and grabbed same utensil to remove cooked chicken while handling clean pans. Handles of cooking utensils have been contaminated with raw chicken after cook initially touched them and therefore transferred raw chicken to pans he handled after grabbing utensil handle again. Have a different cook stir chicken or have same cook wash hands prior to touching cooking utensils while breading chicken.
0.0
5.
Cooking area handwashing sink blocked with gag storage. Handwashing sinks to be kept clean and clear of storage.
1.5
17.
Foods in prep line refrigerator were 52F. PHF`s removed from cooler until unit can be repaired. Follow-up visit will be made 2-9-10 to verify cooler has been repaired.
2.0
25.
Several inaccurate thermometers found in reach-in refrigerators.
0.5
36.
Repair loose door on 2 door freezer across from fryers. Repair walk-in cooler door to seal closed instead of popping back open. Some racks in reach-in refrigerators are rusty. Shaker panel in ice maker is cracked on the ends making it not easily cleanable.
0.5
40.
Racks in walk-in coolers/freezer and dry storage need cleaning.
0.5
45.
Floor panels in walk-in freezer are popping up and the floor is no longer smooth and easily cleanable. Reattach loose metal baseboard between biscuit ovens and refrigerator wall.
0.5
49.
Documentation of approved training - 2 point credit awarded.
In walk-in cooler, remember to store raw chicken below bacon and other foods. (corrected during inspection)
0.0
11.
Observed dishwashing person rinse the plastic ice scoop holder at the chicken preparation sink and proceeded to put it back on wall by ice machine. Never use this chicken sink for washing of food equipment/utensils or utensil holders. Thoroughly wash, rinse and sanitize these items at the 3-compartment sink only.
1.5
21.
Hot water at 3-compartment sink did not exceed 109-111F. The temperature also fluctuated a few times. The hot water shall be a minimum of 130F at this sink at all times during operation.
1.5
35.
Found many soiled food paper wraps above main steam table/preparation area and in dry storage. Discard these soiled wraps. Protect these wraps by keeping them in their original plastic wrap whenever possible and/or keep the food contact sides inverted...Found many plastic sleeves of take-out cups and wrapped plasticware under drain lines. Do not store these items under drain lines to prevent possible contamination from leaking pipes.
0.5
36.
Replace the cracked metal sifting frame/inserts at chicken breading area...Resurface or replace the damaged yellow-brown cutting board at grill area (has some large cuts in it and it is badly stained on one side)...Replace damaged/torn door gaskets on walk-in cooler...Replace the damaged or missing caulking behind handsinks...Replace the damaged/rusting shelves in the reach-in freezer by chicken breading area.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, counters and sink drainboards (including rolled edges)--metal holders for food paper wrappers and take-out bag storage by drive-thru--some condiment holders--undersides of trash disposal areas in customer dining--wire shelving and dunnage racks (especially in dry storage and above 3-compartment sink)--side metal flour bin holders--handles on trash cans.
0.5
44.
Clean the excess grease from exterior of outside grease bin and also clean the soiled mobile platform underneath this bin.
0.0
45.
Replace the missing/cracked base board tile under front beverage dispensing area and grout holes and cracks...Replace the missing caulk in the mop sink/can wash area...Clean the soiled floor drains throughout kitchen area.
0.5
46.
Above food hot holding areas, found several shatterproof light bulbs with peeling plastic coating. Discard these bulbs and replace with similar shatterproof bulbs...Clean the dusty ceiling vent grates throughout kitchen...Clean the soiled vent filter above the biscuit ovens...Replace the cracked ceiling light shields in kitchen area.
0.5
47.
In small locked closet marked "Private" in dining room, elevate items in this closet 6 to 12 inches above the floor to facilitate floor cleaning.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Remember that after handling raw frozen sausage patties (or raw chicken or other raw meast or contaminating hands in any other way), hands must be washed afterwards.
0.0
16.
Found mashed potatoes at front steam table at 131F and sausage patties at main steam table at 125F. They shall be kept at 135F or above.
2.0
17.
Found small quantity of pasteurized liquid egg at 50-51F. It shall be kept at 45F or less (corrected during inspection).
0.0
21.
Hot water at 3-compartment sink did not exceed 120F. The temperature also fluctuated a few times. The hot water shall be a minimum of 130F at this sink at all times during operation.
1.5
35.
Found several boxes of single service cups and tea jugs stored directly on ground in outside storage room. Elevate these items above the floor 6 to 12 inches using approved shelving.
0.5
36.
Replace the cracked metal sifting frame at chicken breading area...Resurface or replace the damaged yellow-brown cutting board at grill area (has some large cuts in it and it stained on one side)...Replace damaged/torn door gaskets on walk-in cooler and refrigerators/freezer...Replace the damaged or missing caulking behind handsinks...Many stainless steel pans and sheets pans have damaged edges (or are cracked) which are not easily to clean under. Remove these damaged pans from the establishment and replace as necessary...Ensure the small door to walk-in cooler on biscuit making side shuts properly (it was found open a number of times)...Replace the damaged blue ice buckets.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, counters (including rolled edges) and food hot holding areas (near lights)--metal holders for food paper wrappers--some condiment holders--under trash disposal areas in customer dining--backsides of equipment door handles--wire shelving and dunnage racks (especially in dry storage)--far back interiors of fryers and fryer wheels and castors.
0.5
45.
Repair the damaged baseboard tiles near fryers and floor tile in can wash/mop sink.
0.0
46.
Above food hot holding areas, found many shatterproof light bulbs with peeling plastic coating. Discard these bulbs and replace with similar shatterproof bulbs...Repair the improperly working light fixtures in walk-in freezer so that at least 10 ft-candles of shieled light (measured 30 inches above the floor) is provided in this unit...Replace the missing left end cap on fluorescent bulb in front see-through refrigerator...Clean the dusty ceiling vent grates throughout the kitchen and storage areas...Clean the soiled vent filter above the biscuit ovens.
0.5
47.
In outside storage area, found a number of maintenance items on floor. Elevate all items above the floor 6 to 12 inches to facilitate floor cleaning...Remove from this room all items not used in establishment.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Observed food worker handle raw sausage patties with gloved hands and proceed to work with other things in the kitchen. After contaminating hands with raw meats, gloves must be discarded and hands must be washed before doing other activities in kitchen.
2.0
10.
Remember that in all reach-in units, walk-in cooler and walk-in freezer, store all raw chicken and meats below and away from ready-to-eat foods or fully cooked foods (see food storage chart).
0.0
16.
Found several incorrect hot holding temperatures of potentially hazardous foods (see temperature chart). Reheat these foods to 165F or above and then maintain at 135F or above after reheating OR discard them...In front main steam table, the hot water in table was around 95F (ensure this equipment is working properly to heat up hot water). Do not place foods in this table until the hot water is above 135F (recommend that it be at 150F or above). Bottoms of pans should touch the hot water.
2.0
35.
Found numerous soiled paper food wrappers (unused) in metal holders at main food preparation area. Keep food wrappers in their original plastic sleeves until ready to use to keep them from becoming contaminated from food splash. Discard the soiled wrappers.
0.5
36.
Repalce the cracked metal sifting frame at chicken breading area...Found rusty shelves in reach-in freezer. Replace with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Replace the rusty shelving above the mop sink/can wash area to right of customer self-service area...Resurface or replace the damaged yellow-brown cutting board at grill area (has some large cuts in it)...Replace damaged/torn door gaskets on walk-in coolers and refrigerators/freezer...Ensure these gaskets are properly installed so they seal out warm air (right door on reach-in freezer)...Repair the right door on reach-in freezer so that it doesn`t fall off hinge and so it shuts properly...Replace the damaged or missing caulking in behind handsinks...Many stainless steel pans and sheets pans have damaged edges (or are cracked) which are not easily to clean under. Remove these damaged pans from the establishment and replace as necessary...Remove the large build-up of carbon from bottoms of biscuit pans or replace pans as necessary...Ensure the small door to walk-in on biscuit making side shuts properly.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables and counters and food hot holding areas--metal holders for food paper wrappers--some condiment holders--area under cutting board at grill (this must be done daily) and under metal shelving overlays under grill--under trash disposal areas in customer dining--backsides of equipment door handles--wire shelving and dunnage racks (especially in dry storage).
0.5
45.
Provide grout or caulking in spaces under the side metal panels in main can wash/mop sink...Provide caulking or grout in open spaces along metal baseboard in walk-in chicken cooler.
0.5
46.
Above food hot holding areas, found numerous shatterproof light bulbs with peeling plastic coating. Discard these bulbs and replace with similar shatterproof bulbs...Repair the improperly working light fixtures in walk-in freezer so that at least 10 ft-candles of light (measured 30 inches above the floor) is provided in this unit. Properly shield these lights.
0.5
49.
Documentation of approved training - 2 point credit awarded.
In reach-in freezer and walk-in freezer, found raw country ham and raw chicken stored above cinnamon twists, bags of ice and other ready-to-eat foods or fully cooked foods. In all refrigerator and freezer units, store raw chicken on bottom shelves. Then store raw pork (sausage and country ham) above raw chicken. Above pork store beef steak. Then store all ready-to-eat foods, breads, vegetables, and fully cooked foods on top shelves.
0.0
11.
The sanitizer in three buckets throughout the kitchen was less than 50 ppm of chlorine (test strip did not turn purple). It shall be at least 50 ppm but should not exceed 200 ppm. (NOTE: Do not use very hot water for the chlorine sanitizer. Only use slightly warm or tepid water.)
1.5
16.
Sausage patties at steam table were at 125 to 133F. They shall be kept at 135F or above...Reheat these patties to 165F and then maintain at 135F or above.
2.0
21.
The hot water at 3-compartment sink and other sinks around this sink did not exceed 102F. The hot water at the 3-compartment sink shall be at least 130F at all times during operation. (During inspection, this item was corrected)
1.5
36.
Found cracked/damaged white container used to catch old flour/chicken pieces and cracked metal sifting frame at chicken breading area. Replace these items as necessary...Found many rusting and damaged shelves in some refrigerator/freezer units and in dish/utensil washing areas. Replace with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Replace the bent or damaged shelving in dry storage areas...Resurface or replace the damaged yellow-brown cutting board at grill area (has some large cuts in it)....Replace damaged/torn door gaskets on one reach in refrigerator...Repair the leak in piping under chicken preparation sink...Replace the damaged or missing caulking in behind handsinks....Replace the rusty ice scoop holder by ice machine....Many stainless steel pans have damaged edges which are not easily to clean under. Remove these damaged pans from the establishment and replace as necessary.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables and counters and hot holding areas and undersides of customer self-service area--metal holders for food paper/foil wrappers--some back corners of metal cabinets under counters--area under cutting board at grill and under metal shelving overlays under grill--some dry storage shelving--handles on large flour container--under trash disposal areas in customer dining.
0.5
45.
Clean out the soiled areas under side metal stripping by can wash/mop sink area and then seal the metal edges to the wall with caulk...Clean the floor corners in walk-in cooler and in other areas of kitchen...Remove the ice accumulation from floor in walk-in freezer.
0.5
46.
The shatterproof coating on one light bulb in front hot holding area is coming off. Also, no end caps are present for fluorescent bulb in front see-through refrigerator...Replace the peeling bulb with the same type of shatterproof bulb. Provide end caps for front fluorescent bulb.
0.0
47.
Found breadracks, coolers, etc. stored on floor in back storage. Store these items at least 6 to 12 inches above the floor using approved shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Remove the hanging plastic coating from light bulbs under pass-through hot holding area to prevent food from becoming contaminated.
0.0
16.
Found country ham at 110 to 137F. It shall be kept at 135F or above. Reheat this ham to 165F and then maintain at 135F or above OR discard the ham.
2.0
36.
Found several cracked food containers and metal sifting frame at chicken breading area. Replace these items as necessary...Found many rusting shelving in some refrigerator/freezer units and in dish/utensil washing areas. Replace with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Replace the bent or damaged shelving in dry storage areas...Replace the damaged round dollie/cart with wheels for trash can in dishwashing area (trash can is leaning)...Resurface or replace the damaged cutting board at grill area (has some large cuts in it)....Replace damaged/torn door gaskets on reach-in freezer/walk-in units...Repair the leak in piping under soda dispensing area at drive-through...Replace the damaged or missing caulking in ventilation hood and behind handsinks....Replace the rusty ice scoop holder by ice machine....Many stainless steel pans have damaged edges which are not easily to clean under. Remove these damaged pans and replace as necessary.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables and counters and hot holding areas and undersides of customer self-service area--area under cutting board at grill and under metal shelving overlays under grill--dry storage shelving--handles on large flour container--under trash disposal areas in customer dining.
0.5
42.
No visible back-flow prevention device observed on outside water faucet/hydrant by dumpsters. Check to see if there is an internal back-flow device on this hydrant. If there isn`t one, an approved device shall be provided for this water faucet.
0.0
45.
Clean out the areas under side metal stripping by can wash/mop sink area and then seal the metal edges to the wall with caulk.
0.0
46.
The shatterproof coating on some light bulbs in hot holding areas is coming off. Also, no end caps are present for fluorescent bulb in front see-through refrigerator. Replace bulbs in hot holding area with shatterproof bulbs or properly shield these bulbs. Provide end caps for front fluorescent bulb.
0.5
47.
In small storage room off of dining area and in outside storage room, elevate all items above the floor to facilitate floor cleaning...Remove items from these areas that are not used in the operation of the restaurant.
0.0
49.
Documentation of approved training - 2 point credit awarded.
CLEAN THE CAN OPENER AND THE FOOD SLICERS TO REMOVE THE DEBRIS THAT WAS ON THESE ITEMS. CLEAN THE INSIDE OF THE ICE MACHINE TO REMOVE THE MOLD AND THE PINK AGLE .WILL RETURN TO SEE IF THE ICE MACHINE HAS BEEN CLEAN.
2.5
17.
CLEAN THE SHELVES IN THE WALK IN COOLER, FREEZER AND DRY STORAGE AREA. CLEAN THE DOOR GASKETS ON THE WALK IN COOLER AND THE REACH IN FREEZER THAT STORES THE FRENCH FRIES. CLEAN THE FACUET HANDLES ON THE HANDSINKS. REMOVE THE MOLD AT THE HAND SINKS AND RECAULK.
1.0
General Comments
CLEAN THE VENTS. PROVIDE AT LEST 10FT CANDLES OF LIGHT IN THE WALK IN FREEZER. CLEAN THE FLOORS AND WALLS NEAR THE SINKS AND THE FOOD PREP AREAS. REPAIR THE FLOOR IN THE WALK IN FREEZER. ADD SCREWS ON THE BASEBOARDS IN THE WALK IN COOLER AND AT THE BAKER'S STATION. KEEP THE DUMPSTER DOORS CLOSED. KEEP THE LID ON THE GREASE TRAP.
DISHES WERE BEING WASHED, RINSED, BUT NOT TOTALLY IMMERSED IN THE SANITIZER SOLUTION.DISHES MUST BE IMMERSED IN THE SANITZWE FOR AT LEAST 2 MINTUES. CLEAN THE CAN OPNER.
2.5
17.
CLEAN ALL THE WIRE SHELVES THROUGHOUT. CLEAN THE CAN OPENER HOLDER. CLEAN THE TEA NOZZLES. REPLACE ALL BROKEN AND TORN GASKETS.
1.0
28.
CLEAN THE FLOORS AND THE WALLS IN THE KITCHEN AREA.
0.5
General Comments
GC. CLEAN THE VENTS. GC. KEEP WORK APPRONS OFF THE FLOOR.
sausage patties at 121 degrees; fried filet at 120 degrees; raw egg mix at 47 degrees; raw chicken pieces at the breading station at 56 degrees
2.5
11.
food debris left on steam table pans; clean the inside of the ice machine; keep clean dishes in sanitizer for 2 minutes ( fully submerged )
2.5
17.
replace two torn gaskets on small refrigerators; several racks are starting to corrorde; clean the clear plastic bins used for spice storage; clean the outside of one brown tea urn; underside of air drying racks is starting to rust
PROPERLY WASH, RINSE AND SANITIZE ALL FOOD CONTACT SURFACES BY AN APPROVED METHOD. OBSERVED FOOD DEBRIS LEFT IN CHICKEN TUMBLER AFTER CLEANING.[VIOLATION OF RULES .2618(C)(D); .2619(A); .2622(B)(C)(D)(E)]
2.5
23.
DUMPSTER DOORS OPEN AND TRASH BAGS ON GROUND.
1.0
General Comments
FRONT, UNDERSIDE-EDGE OF CHICKEN BREADER TABLE HAD BUILD-UP IN GROOVE BETWEEN SHEETS OF METAL. THIS AREA WILL NEED DETAIL CLEANING PERIODICALLY TO PREVENT BUILD-UP. REPAIR HOT WATER FAUCET AT TEA SINK.
