3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, the lid was closed on the unit and temperatures began to go down.
1.5
23.
3-501.17; Priority Foundation; Some items in the walk in cooler had a date of 4/29. When asked, they freeze the product and remove it without dating.- When freezing TCS food, items shall bear a label of the date prepared, date placed into the freezer, and date removed from freezing.- CDI, items were dated and PIC was educated on how to properly date mark frozen food.
1.5
44.
4-903.11(A), (B) and (D); Core; Observed many metal pans being stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please ensure that dishes are completely air dried before stacking. Do not use a towel to dry them.
0.0
55.
6-501.11; Core; The flooring in the walk in cooler is loose and not flat against the ground.- Physical facilities shall be kept in good repair.- CDI, facility has a work order in place to have the walk in cooler completely replaced. Receipts were shown and a date to come after the new year to do the work. Facility is waiting on approval from Wake County for a permit
4-601.11 (A); Priority Foundation; Observed multiple utensils that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI, items were moved to dish area for cleaning.
1.5
39.
6-404.11; Priority Foundation; Observed a heavily dented can still on the shelf. When asked what they do with dented cans, it was stated they are still used unless they have obvious air intake such as being puffed out.- Products that are held by the PERMIT HOLDER for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES- CDI, cans were removed and PIC was educated on the rules.
1.0
43.
3-304.12; Core; Observed one pair of tongs that were sitting in room temperature water.- During pauses in food preparation or dispensing, utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135 degrees F.- Please either keep the tongs in hot water, or keep them on the side of the grill where the area is clean and dry.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed many metal pans being stacked wet.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please ensure that dishes are completely air dried before stacking. Do not use a towel to dry them.
0.5
55.
6-501.11; Core; The flooring in the walk in cooler is loose and not flat against the ground.- Physical facilities shall be kept in good repair.- CDI, facility has a work order in place to have the walk in cooler completely replaced. Receipts were shown and a date to come after the new year to do the work. Please contact Patty Sabby for more information regarding changes to walk in. Contact info in general comments box.
0.0
General Comments
Contact for Patricia Sabby: 919-796-8053/ Patricia.Sabby@wake.gov Please contact her before making any type of equipment changes to the facility.
3-304.14; Core; The sanitizer buckets were too higher of a concentration. (Over 200ppm for chlor)- Cloths in use for wiping surfaces shall be stored in between uses in a chemical sanitizer solution at the proper concentration.- CDI, buckets were diluted to proper concentration. (50-200ppm /chlor)
0.5
44.
4-901.11; Core; Observed employee drying dishes with a cloth.- After cleaning and sanitizing, equipment and utensils shall be air dried or used after adequate draining.- Please do not cloth dry dishes, they must air dry.
0.5
55.
6-501.11; Core; The flooring in the walk in cooler is loose and not flat against the ground.- Physical facilities shall be kept in good repair.- Please replace/repair the flooring.
3-501.16 (A)(2) and (B); Priority - Banana pudding with fresh egg white meringue was at 70F on table top, and whipped butter pats and small cream containers labeled "keep refrigerated" were on table tops (69F)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by informing PIC of requirement and properly refrigerating foods.
1.5
33.
3-501.15; Priority Foundation - Observed sausage gravy (at 65F) cooling in cover container in walk-in cooler. Also, in freezer, turkey breast cooled down only 13 degrees in 76 minutes (0.17 cooling rate), and pans of cooling beef tips were very close together, not allowing cooling air to circulate around pans...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), reducing quantity (dividing turkey into small portions), using ice-water baths with frequently stirring, using rapid cooling equipment (ice paddles), arranging foods for maximum air flow around cooling items, and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean food containers and pans were stacked while wet. Also, some food containers and equipment were stored under sink drain lines...Clean equipment/utensils shall be protected from contamination and stored in self-draining position that allows air drying...Do not store clean equipment/utensils under waste lines, and separate clean containers/pans so they completely air dry before stacking.
0.5
45.
4-903.11(A) and (C); Core - Several boxes and bags of disposable food/beverage containers were stored on floor in outside storage units....Single service disposable food/beverage containers shall be protected from contamination and stored at least 6 inches above floor...Keep boxes of disposable containers 6 inches above floor.
0.5
47.
4-501.11; Core - Several wire shelves were rusty and/or peeling...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving.
0.5
47.
4-502.11(A) and (C); Core - At least one metal sheet pan was cracked...Food service utensils shall be maintained in good repair...Discard sheet pan.
0.0
54.
5-501.114; Core - Drain plug in one dumpster had popped out and was on ground by dumpster...Dumpster drains shall have plugs in place...Replace missing drain plug.
0.0
54.
5-501.111; Core - One dumpster was cracked open near the bottom...Trash and recycling dumpsters shall be kept in good repair...Replace the damaged dumpster.
0.5
54.
5-501.113; Core - One dumpster had open lid and one dumpster side door was open...Outside dumpsters shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.
0.0
54.
5-501.116; Core - Grease dumpster top and sides had grease build-up, and some grease was on ground around dumpster...Trash and recycling dumpsters shall be maintained clean...Remove grease from dumpster exteriors and surrounding ground.
0.0
55.
6-501.11; Core - Floor panel in walk-in cooler was loose and not flat against floor...Physical facilities shall be kept in good repair...Resecure down the loose floor panel.
0.0
55.
6-501.16; Core - Two mops in mop sink area were stored with mops up and handles down...After use, mops shall be positioned so they air dry without soiling walls, equipment or supplies...Hang mops with handles up and mop heads down, draining into mop sink drain.
0.0
General Comments
TCS*: Time-temperature control for safety foods...ADDITIONAL TEMPERATURES TAKEN: Butter pats and creamers: 69F; Breaded chicken/final cook temp: 194F; Cut watermelon & cantaloupe/salad bar: 34-35F; Cut lettuce & spinach leaves/salad bar: 37-39F; Spiral pasta & cut tomatoes/salad bar: 31-34F; Vegetable soup/salad bar: 165-176F; Banana pudding with fresh egg white meringue/table top: 70-71F; Hot water sanitizing rinse/dish machine rack: 173F; Wash solution/wash sink of 3-comp sink: 95F...>>>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 - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees, consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
15.
3-302.11; Priority - Raw pork chops were in pan next to uncooked potatoes in refrigerated drawer...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by placing lid on container of raw pork chops.
0.0
21.
3-501.16(A)(1); Priority - Country ham was as low as 111F...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above...CDI by voluntarily discarding ham.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart and additional notes below)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
40.
2-303.11; Core - At least a few food workers were wearing bracelets on wrists while preparing food...Except for a plain ring, while preparing food, employees shall not wear jewelry on arms and hands...Instruct workers to remove all jewelry from arms and hands except a plain ring.
0.0
43.
3-304.12; Core - Several food scoops had handles touching food...Food dispensing scoop shall be stored on clean, dry surface or in food with handle extending out of food...Store dispensing scoops as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean food containers/pans were stacked while wet. Clean forks were stored with handles going in different direction, and some dishes in storage had food contact sides up...Clean equipment/utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate clean containers/pans so they completely air dry before stacking, and cover or invert dishes on clean surfaces. Store forks so handles go in same direction.
0.5
45.
4-903.11(A) and (C); Core - Some stacks of cups were unprotected, and several boxes of disposable food/beverage containers in outside dry storage were on floor...Single service disposable food/beverage containers shall be protected from contamination and stored at least 6 inches above floor...Keep cups in approved dispensers or inverted and in original plastic sleeves pulled up to rims of top cups on stacks. Keep boxes of disposable containers 6 inches above floor.
0.5
47.
4-101.19; Core - Observed cardboard covered with foil on shelving. A torn/tattered plastic curtain was attached to table with duck tape (to keep items on shelf below table from being splattered by grease/food)...Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth material (that is easy to clean)...Remove cardboard/foil, plastic curtain and tape from surfaces. Consider using hard, durable, nonabsorbent surfaces such as vinyl liners or plexiglass instead.
0.5
47.
4-501.11; Core - Several wire shelves were rusty and/or peeling...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving.
0.0
47.
4-502.11(A) and (C); Core - Some food containers lids were cracked or damaged...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
51.
5-203.14; Priority - Water supply lines for ice machines do not have approved double check valves (backflow preventers)...The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line...CDI by informing PIC of requirement. Provide required double check valves on ice machine water supply lines.
0.0
53.
6-202.14; Core - Back kitchen employees' bathroom door was wide open and not self-closing...Toilet rooms located shall be provided with a tight-fitting and self-closing door...Provide self-closing device for this bathroom door.
0.5
55.
6-501.11; Core - In dish room, handsink knee levers were leaking. Small holes were in walls, and caulk was missing in corners of ventilation hoods. Ceiling was damaged/peeling in dry storage room off dining room...Physical facilities shall be maintained in good repair...Repair leaking handsink at levers, seal wall holes, replace caulk where needed, and repair damaged ceiling.
0.5
55.
6-501.12; Core - Wall behind dishwashing machine and dish counter undersides were soiled, sides/edges of bathroom doors and toilet stall doors were soiled. Kitchen ceiling vent grates were dusty...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
General Comments
OTHER TEMPERATURES TAKEN: Fish fillet/final cook: 161F; Cooked ribs/refrig drawer: 41-46F; Milk/reach-in refrig-wait station: 36F; Whipped butter/on ice: 41F; Cut leafy greens/salad bar: 40-41F; Cottage cheese/salad bar: 41F; Ham/salad bar: 41F; Pasta salad/salad bar: 41F; Vegetable soup/salad bar: 162F...*TCS: Time-temperature control for safety foods...>>>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...CFPM: Cindi Clark, Exp. 10-23-2022
2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
15.
3-304.15 (A); Priority - Observed piece of raw country ham in container of ready-to-eat cheese...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by removing ham from cheese container.
1.5
15.
3-304.15 (A); Priority - Observed worker handle raw meat with gloved hand and then proceed to handle clean utensil handle and food bottle with contaminated glove...If used, single use gloves shall be used for only one task such as working with raw animal food or ready-to-eat food, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation...CDI by having workers discard soiled gloves and wash hands before putting on clean gloves to resume other tasks
0.0
21.
3-501.16(A)(1); Priority - Some potato bites were at 105-118F...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above...CDI by immediately serving potatoes.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart and additional notes below...Unless actively preparing or proper cooling, cold TCS* foods shall be kept at 41F or less or time as a public health control (TPHC) could be used...CDI by properly refrigerating foods or preparing/serving immediately. Discussed TPHC form and procedure with PIC.
1.5
28.
7-102.11; Priority Foundation - At least two red buckets of sanitizer were not labeled "sanitizer". Another unlabeled spray bottle had yellow liquid in it...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling sanitizer buckets and discarding liquid in spray bottle.
1.0
36.
4-204-112; Core - One thermometer in refrigerator read 10F...Refrigerators shall have a thermometer located in warmest part of unit...Provide required thermometer that is accurate to plus or minus 3 degrees F.
0.0
41.
3-304.14; Core - Several moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in soiled laundry area. NOTE: Do not store cloth sanitizer buckets below soap or paper towel dispensers or by handsinks to prevent contamination of sanitizer from handwashing activities and to keep handsinks readily accessible.
0.5
45.
4-903.11(A) and (C); Core - Some stacks of styrofoam cups were not protected, and several boxes of disposable food/beverage containers in outside dry storage were on floor...Single service disposable food/beverage containers shall be protected from contamination and stored at least 6 inches above floor...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
47.
4-501.11; Core - Many wire shelves including in refrigerators were rusty or peeling...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving.
0.5
47.
4-502.11(A) and (C); Core - Some food containers, lids and utensils were cracked or damaged...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
47.
4-101.19; Core - Observed cardboard and cardboard with foil on shelving. A torn/tattered plastic curtain was attached to table with duck tape (to keep items on shelf below table from being splattered by grease/food)...Nonfood contact surfaces of equipment exposed to splash and spillage shall be made of nonabsorbent and smooth material (that is easy to clean)...Remove cardboard/foil, plastic curtain and tape from surfaces. Consider using hard, durable, nonabsorbent surfaces such as vinyl liners or plexiglass instead.
0.0
48.
4-302.13; Priority Foundation - Facility uses a hot water sanitizing dish machine and has no way to check temperature of hot water rinse at machine dish rack...In hot water sanitizing dishwashing machines, an irreversible registering temperature indicator shall be provided for measuring the utensil surface temperature...CDI by informing PIC of requirement.
0.0
53.
6-202.14; Core - Back kitchen employees' bathroom door was wide open and not self-closing...Toilet rooms located shall be provided with a tight-fitting and self-closing door...Provide self-closing device for this bathroom door.
0.0
55.
6-501.11; Core - In dish room, at 4-comp sink spray rinse arm, hot water knob was stuck, and dishwasher spray rinse arm hot water knob could not be turned off completely. Small holes were in walls, and caulk was missing in corners of ventilation hoods...Physical facilities shall be maintained in good repair...Repair sink faucet knobs so they easily turn off and on. Seal wall holes, and replace caulk where needed.
0.5
55.
6-501.12; Core - Ventilation hood filters and bathroom ceiling vent grates were soiled/dusty...Physical facilities shall be maintained in good repair...Increase cleaning frequency of filters and vent grates.
0.0
General Comments
TCS*: Time-temperature control for safety foods...OTHER TEMPERATURE CHECKED/OBSERVED: Mac & cheese/hot hold cabinet: 156-159F; Wash solution/wash sink of 3-comp: 104F; Hot water/3-comp sink faucet: 130F; Hot water sanitizing rinse/dish machine rack: 160F; Butter/on ice,counter: 38-58F; Cut melons/salad bar: 39-40F; Chopped eggs: salad bar: 41F; Cut tomatoes/salad bar: 41-43F; Grated cheddar/salad bar: 41-44F; Ham, spiral pasta salad/salad bar: 39-41F; Cut lettuce&salad greens/salad bar: 40-41; Broccoli cheese soup/salad bar: 162-178F...DISCUSSION: Water supply lines for ice machines and possibly some tea/coffee machines do not appear to have approved double check valves (backflow preventers). The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line (See Section 5-203.14 of NC Food Code Manual)...>>>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...CFPM: Lorraine Spence, Exp. 10/23/2023...DISCUSSION: Water supply lines for ice machines and most tea/coffee machines do not appear to have approved double check valves (backflow preventers). The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line (See Section 5-203.14 of NC Food Code Manual).
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Inspection led by Ursula Gadomski.
*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. Follow-Up: 05/10/2018
Ensure fish is opened during thawing in commercial vacuum packaging.
*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.
Inspector contact info: Dimitri Parker(919)868-2562. * Notice* Effective January 1, 2019, the NC Food Code 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.
Clean containers, in the clean storage area, were stacked on top of each other before air-drying was complete. Mult-use containers are to air-dry by either cross stacking or separation.
0.5
36.
Peeling and rusted shelving found in the walk-in cooler and freezer. Loose aluminum flooring in the walk-in cooler. Must be in good repair. Replace the two torn gaskets on the cooler doors on the cook line.
0.5
39.
Stack of bus tubs were stored on a dish rack, being used for shelving. Invest in a commercial rack to use for storage instead of dish rack.
0.0
40.
Clean the build-up on the shelving located on the serving line reach-in cooler. Gritty build-up underneath the holding table. Clean the build-up behind the soda nozzles of the fountain machine. Clean the black build-up on the outside casing of the ice dispenser.
0.5
45.
Holes and cracks were found on the flooring, located in the kitchen and warewashing area. Flooring must be in good repair. Peeling ceiling located in the on the server line.
0.5
46.
Clean the dust build-up on the fan guards located in the walk-in freezer. Clean the dust build-up off of the vents located above the produce/salad station unit and ladies restroom.
0.5
47.
Storage on the floor in the outside storage units. Storage is to be at least 12 inches off of the floor or 6 inches on a movable surface. Drinking cups are to be off of the floor, in the bar.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Clean containers, in the clean storage area, were stacked on top of each other before air-drying was complete. Mult-use containers are to air-dry by either cross stacking or separation.
0.5
36.
Peeling and rusted shelving found in the walk-in cooler and freezer. Loose aluminum flooring in the walk-in cooler. Must be in good repair. Some fry baskets are damaged at the corner areas. Need to be replaced before wires come loose.
0.5
43.
Need handwashing signs for the handwashing sinks located on the server stations.
0.0
45.
Holes and cracks were found on the flooring, located in the kitchen and warewashing area. Flooring must be in good repair. Peeling ceiling located in the on the server line.
0.5
47.
Storage on the floor in the outside storage units. Storage is to be at least 12 inches off of the floor or 6 inches on a movable surface.
0.0
49.
No documentation of approved training - no credit awarded.
Cooked cabbage was stored in a big container, with an ice wand in the middle, located in the walk-in freezer. Suggestion was made to break the cabbage down in smaller containers. Makes it hard to cool if container is packed with food.
0.0
34.
There were three clean multi-use containers stacked on top of each other before air-drying was complete. Must air-dry by either cross stacking or separation.
0.0
36.
Peeling and rusted shelving found in the walk-in cooler. Replace the cracked lids found in the clean storage area. There were many torn gaskets found on the reach-in and walk-in cooler doors. Some of the reach-in cooler drawers had torn gaskets as well. Replace some of the hard plastic containers that have a lot of white build-up on the inside. Must be in good repair and easily cleanable.
0.5
45.
Holes, cracks, and tears were found on the flooring, located in the kitchen and warewashing area. Flooring must be in good repair.
0.5
46.
Replace the cracked light shield in front of the doorway to the utensil washing room. Clean the dust build-up accumulating around the vents located above the soda fountain machine on the server line. Clean the dust build-up on the vent in the men's restroom.
0.5
47.
Storage on the floor in the dry storage and outside storage units. Storage is to be at least 12 inches off of the floor or 6 inches on a movable surface.
0.0
49.
No documentation of approved training - no credit awarded.
Found some black build-up on the inside of the two ice machines. Food contact surfaces must be cleaned and sanitized. Corrected during inspection.
0.0
36.
Work order for the replacement of the torn gaskets on the prep cooler doors and drawers. Must be in good repair.
0.0
40.
Clean the build-up that is accumulating around the outside of the ice dispensers located at the soda fountain drink machines.
0.5
45.
Holes, cracks, and tears were found on the flooring, located in the kitchen and warewashing area. Flooring must be in good repair.
0.5
47.
Storage on the floor in the dry storage and outside storage units. Storage is to be at least 12 inches off of the floor or 6 inches on a movable surface.
0.0
49.
No documentation of approved training - no credit awarded.
Replace the worn/peeling shelving in the walk-in cooler. Strip and re-caulk around the right side of the warewashing machine. Replace the cracked lids in the facility.
0.0
43.
Tighten the hand sink, beside of the soda fountain machine, on the server line.
0.0
45.
Holes and cracks are forming on the flooring, located in the kitchen and warewashing area. Flooring must be in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
Personal drink was stored above clean drinking glasses underneath the fountain drink storage area. Keep personal drinks either away from food/food contact surfaces or store at the bottom shelf.
0.0
36.
Continue to replace the worn/peeling shelving in the facility. Some shelving was addressed for air drying area, but some in the walk-in cooler still need to be addressed and coreected. Replace the hose for the warewashing machine that is peeling. Strip and re-caulk around the right side of the warewashing machine.
0.0
40.
Clean the build-up at the back of the nozzle holders for the fountain drink machine on the server line. Use mini bristle brushes to clean that area if having a hard time. Clean the flooring in the walk-in freezer. Routinely, clean the racks that hold food can storage. Clean the build-up off of the light cords, above the steam table.
0.5
43.
Work order on the repair of a leak from the handwashing sink, in the kitchen.
0.0
45.
Holes and small cracks are forming on the flooring in the kitchen area. Flooring must be in good repair.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
No points deducted...4. Talked to the owner about minimal bare hand contact and the use of either gloves or utensils for addressing the issue. Made suggestion of line cooks having specific task and duties when working the line so that gloves are not contaminated when used.
The sprayer for the warewashing machine was peeling and exposing the hose that was covered by the aluminum. Badly peeling shelves in the walk-in cooler and air-drying area. Repair the damaged door panel inside of the prep cooler.
0.5
40.
Clean the build-up at the back of the nozzle holder for the fountain drink machine.
0.0
45.
Holes and small cracks are forming on the flooring in the kitchen area. Flooring must be in good repair.
0.0
46.
Clean the ventilation build-up in the restrooms.
0.0
49.
No documentation of approved training - no credit awarded.
There was alot of black build-up found on the inside, top portion of both ice machines located on the server line. There was some pink build-up on the inside of the ice dispensers. Food contact surfaces must be cleaned and sanitized. Routinely check and clean those areas where build-up occurs. The chlorine sanitizer, in the buckets, was not showing the strength on the test strips. Make sure to routinely change out the sanitizer to ensure required strength is met. Made suggestion to change every four hours or earlier if used alot.
1.5
36.
Replace the torn gaskets on some of the reach-in cooler doors and pull out cooler drawers. The sprayer for the warewashing machine was peeling and exposing the hose that was covered by the aluminum. Must be in good repair. Work order on the peeling shelves in the walk-in cooler and air-drying area.
0.5
46.
Blown light bulbs found at the utensil washing/warewashing machine area. Ventilation build-up found in both restrooms and above the prep cooler where prepped produce is stored.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
No points deducted.... Make sure that the handwashing sinks are used for handwashing only. They are not there to wash anything out, rinse out rags or anything else. Use the prep sinks or utensil washing sinks for those purposes.
The handwashing sinks in the restrooms did not have hot water. Plumber came during inspection and replaced the thermostat. Checked the water afterwards and it was fine.
0.0
36.
Peeling and/or rusted shelving in the air-drying area of the utensil washing room and in the walk-in cooler. Must be in good repair. Torn gasket on one of the cooler doors on the cook line. Must be in good repair.
0.5
40.
Clean the build-up on the shelf above the prep sink. Clean the shelves where the raw meats were stored; white build-up, possibly mold, found on the clamps that hold the shelves together.
0.0
45.
Floor damage in the cooking and utensil washing area. Flooring must be smooth and easily cleanable. (General comment from the previous inspection.)
0.5
49.
No documentation of approved training - no credit awarded.
Shelving is on order to replace the peeling/rusty shelving in the walk-in cooler.
0.0
45.
Floor damage in the cooking and utensil washing area. Flooring must be smooth and easily cleanable.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
no points deducted.......10. Waffle batter mix use to contain eggs as an ingredient. Now, it is just add water to prepare mix. Eggs must be stored below waffle mix since the product no longer has eggs as an ingredient.
hair restraints are to be worn whenever food prepping is being done.
0.0
34.
containers were stacked on top of each other wet in the dry storage area. containers are to air-dry completely before stacking on top of each other. (methods are cross stacking or separation.)
0.5
36.
replace torn gaskets on some of the cooler doors.
0.0
45.
chipping paint at the wall the leads into the warewashing room. repaint the wall and may need to have a guard put on the corners to help prevent damage when outside items hit it.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
no points deducted...... floor damage at the serving area, out in the dining area, from fountain drink leak. To be repaired at the expense of the soda corporation. (make sure to have documentation)
replace torn gaskets some of the cooler doors. (extra gaskets in the storage room) keep an eye on some of the shelving in the walk-in cooler and clean multi-use storage area. showing signs of rust.
0.0
43.
re-caulk around the toilets in the restrooms.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
no points deducted.... 10. made suggestion to move the diced and sliced tomatoes from the front to the middle area of the prep cooler located on the line. this will help keep temperatures at or below 45F during peak hours of business. move products that do not require temperature control to the front of the unit.
worker stored meatloaf on the same shelf as whole steaks and above seafood in the walk-in cooler. corrected manager while inspecting on the proper storage of ground beef items. suggest staying within the indentions of the inside of the containers when putting food inside. if food is above that indention, you run more of a risk of having temperatures above 45F for cold holding.
0.0
34.
clean containers were stacked on top of each other wet. shall air-dry by either cross stacking or separation.
1.0
36.
torn gaskets found on a few cooler doors on the cook line. cracked multi-use lids in the storage area. keep an eye on some of the shelving in the walk-in cooler and shelving for clean multi-use storage. (fly fan leading outside is on order)
0.5
45.
fill in the holes on the wall located in some of the prep and utensil washing areas. (flooring in the server area is already in the process of being in good repair)
0.0
49.
No documentation of approved training - no credit awarded.
Temps varied in PHFs in prep unit across from grills. Ham, chicken salad and shredded cheese tossed out; had been on line since 5:30am. Temps holding down below in cooler. Recommend shutting lid as much as possible or putting ice in zip top bags and putting on top of food.
2.0
34.
Air dry all dishes and utensils before stacking.
1.0
36.
Prep unit across from grills is leaking and left side door is not closing properly. Have unit serviced. Owner states he just changed gaskets and it takes time for gasket to mold to door. Suggest to adjust door hinges to compensate for thickness of rubber.
0.5
40.
Be sure to clean nozzel heads frequently to prevent build up.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Owner(s) take pride in restaurant and have taken time to teach employees food safety. Demonstrated to EHS during inspection.
FOUND COOKED YAMS AT 117F ON COUNTER (NO ACTIVE COOLING TAKING PLACE) AND REHYDRATED HASH BROWNS AT 60F AT GRILL LINE. KEEP ALL POTENTIALLY HAZARDOUS FOODS (MEATS, DAIRY PRODUCTS, COOKED VEGETABLES, COOKED RICE, COOKED BEANS, COOKED PASTA) AT 45F OR LESS OR 135F OR ABOVE. (CORRECTED ON SITE)..........WHEN COOLING YAMS, COOL IN THE WALK-IN COOLER. WHEN THEY ARE FIRM ENOUGH TO SCOOP OUT, CONSIDER SCOOPING THEM OUT IN THE COOLER TO CONTINUE THE COOLING PROCESS..........FOR HASH BROWNS, KEEP A SMALLER QUANTITY AT THE COOK LINE. ONCE THOSE ARE USED UP, HAVE BACK UP HASH BROWNS AVAILABLE IN A NEARBY REFRIGERATOR..........(OBSERVED IN WALK-IN FREEZER SEVERAL CONTAINERS OF COOKED SPAGHETTI SAUCE WITH MEAT WITH AT LEAST 8 INCH DEPTH. WHEN COOLING HOT FOODS, USE SHALLOW CONTAINERS OF 2 TO 4 INCHES. HOT FOODS MUST BE COOLED RAPIDLY FROM 135F TO 70F WITHIN 2 HOURS AND THEN FROM 70F TO 45F OR LESS WITHIN 4 ADDITIONAL HOURS. WHEN FOODS HAVE COOLED TO 45F, THEY MAY BE TRANSFERRED TO LARGER CONTAINERS.)
2.5
9.
FOUND A FEW PERSONAL DRINKS BEING STORED BY CLEAN PLATES AND ABOVE AN ICE MACHINE. STORE ALL PERSONAL DRINKS BELOW AND AWAY FROM FOOD, FOOD PREPARATION AREAS, DISHES AND OTHER FOOD EQUIPMENT AND UTENSILS. (CORRECTED ON SITE).........OBSERVED DISHWASHER WORKER HANDLE DIRTY DISHES, THEN WASH HANDS IN DISH WATER, AND THEN PROCEED TO WORK WITH CLEAN DISHES. ALL FOOD SERVICE WORKERS SHALL WASH THEIR HANDS IN DESIGNATED HANDSINKS AFTER CONTAMINATING THEM IN ANY WAY. HANDS MUST NOT BE WASHED IN DISH AND UTENSIL WASHING SINKS. (CORRECTED ON SITE)............(NOTE ON GLOVE USE: BEFORE FOOD SERVICE WORKERS PUT ON CLEAN GLOVES, THEY MUST WASH HANDS. AFTER GLOVES HAVE BEEN SOILED AND THROWN AWAY, THEY MUST WASH HANDS AGAIN.)
2.5
15.
FOUND NUMEROUS FOOD CONTAINERS AND PANS BEING STACKED WHILE WET. COMPLETELY AIR DRY THESE ITEMS BEFORE STACKING.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES AND AREAS: UNDERSIDES OF SOME PREPARATION TABLES, COUNTERS, SHELVES, AND SINKS, INCLUDING ROLLED EDGES--INTERIOR OF 3RD SANITIZING SINK OF 3-COMPARTMENT SINK--CONDENSERS/COILS ON REFRIGERATION UNITS (SOME ARE VERY DUSTY)...........REMOVE THE ICE FROM THE CONDENSER LINES IN WALK-IN FREEZER. FOUND WATER DRIPPING AND ICE ACCUMULATING ON CEILING OF THIS UNIT. REPAIR ANY LEAKS THAT ARE CAUSING THE DRIPPING AND ICE ACCUMULATION..........FOUND A FEW DOORS ON REFRIGERATORS WHERE THE TOP EDGES OF DOORS ARE HITTING AGAINST EACH OTHER SO THAT THE DOORS ARE LEFT AJAR. ADJUST THESE DOORS SO THAT THEY SHUT PROPERLY.
1.0
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (16) FOUND A FEW UNPROTECTED STACKS OF STYROFOAM CUPS. KEEP THEM IN THEIR ORIGINAL PLASTIC SLEEVES (PULLED UP TO RIM OF TOP CUP ON STACKS) OR THEY MAY BE KEPT IN APPROVED DISPENSERS...........(23) REMOVE THE EXCESS OIL AND GREASE SPILLED ON GROUND AROUND GREASE DUMPSTER (CONSIDER USING KITTY LITTER TO ABSORB GREASE). REMOVE THE BAGS OF DECORATIONS FROM THE GROUND AND STORE THEM INSIDE YOUR STORAGE UNITS.........(32) FOUND MANY BOXES, EQUIPMENT AND MAINTENANCE ITEMS IN OUTSIDE STORAGE UNITS. ELEVATE ALL THESE ITEMS 6 TO 12 INCHES ABOVE THE FLOOR USING APPROVED SHELVING (TO FACILITATE FLOOR CLEANING)...........OBSERVED VERY GOOD CLEANING AND MAINTENANCE PRACTICES IN ESTABLISHMENT.
FOUND LONG CONTAINERS OF MACARONI AND CHEESE IN WALK-IN COOLER AT 48-53F. OWNER STATED THAT THIS FOOD HAD BEEN IN THE WALK-IN COOLER SINCE YESTERDAY AFTERNOON. (OTHER FOOD IN THIS WALK-IN WAS AT 39F). THIS FOOD WAS DISCARDED SINCE IT HAD BEEN IN THE TEMPERATURE DANGER ZONE FOR TOO LONG AND HAD NOT BEEN COOLED RAPIDLY ENOUGH........WHEN COOLING FOODS, PLACE IN SMALLER CONTAINERS WITH A 2 TO 4 INCH DEPTH. DURING THE COOLING PROCESS, DO NOT STACK FOODS TOGETHER--SPREAD OUT PANS ON SHELVES SO THE COOL AIR CAN COOL FOOD DOWN MORE RAPIDLY. DO NOT TIGHTLY COVER COOLING FOODS--LEAVE THE LID AJAR AND THE FOOD PARTIALLY UNCOVERED TO ALLOW HEAT TO ESCAPE. ONCE FOOD IS 45F OR LESS (IN ALL PARTS--ESPECIALLY IN THE MIDDLE AND DEEPEST PARTS OF THE FOOD), YOU MAY THEN COVER THE FOOD COMPLETELY......YOU MAY ALSO USE AN ICE BATH TO COOL HOT FOODS DOWN RAPIDLY--STIR FREQUENTLY AND TAKE FOOD TEMPERATURES. HOT FOODS SHOULD BE COOLED DOWN FROM 140F OR ABOVE TO 70F WITHIN 2 HOURS AND THEN COOLED FROM 70F TO 45F OR LESS WITHIN 4 MORE HOURS.........ALSO FOUND SLICED YELLOW CHEESE AT 50F AND COTTAGE CHEESE AT 49F.........KEEP ALL POTENTIALLY HAZARDOUS FOODS (SUCH AS MEATS, MILK PRODUCTS, COOKED VEGETABLES, COOKED RICE AND PASTA, CUT MELONS) 45F OR LESS OR 140F OR ABOVE AT ALL TIMES.
2.5
15.
FOUND MANY FOOD PANS AND CONTAINERS BEING STACKED WHILE WET. COMPLETELY AIR DRY THESE ITEMS BEFORE STACKING.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES: UNDERSIDES OF SOME PREPARATION TABLES, SHELVES, DRAINBOARDS (OF SINKS AND DISHWASHING AREAS), KNEE CONTROLS TO ACTIVATE HANDSINK, INSIDES OF STEAM CABINET, OUTSIDE BACK AREAS OF BRAISING PAN (NEAR HINGES), UNDERSIDES OF FOOD STORAGE DRAWERS BELOW COOKING LINE (FOOD SPLATTERING FOUND IN THESE AREAS)........REPLACE THE DAMAGED GASKETS ON HOT HOLDING CABINET.....REPLACE THE DAMAGED BLACK HANDLE ON ONE OF THE FOOD STORAGE DRAWERS BELOW COOKING LINE.
1.0
23.
FOUND THE FAUCETS TO THE OUTSIDE CAN WASH AREA WRAPPED UP IN A LARGE AMOUNT OF DUCT TAPE. IF YOU PROVIDE INSULATION TO PROTECT THESE FAUCETS FROM CRACKING AND LEAKING IN THE WINTER TIME, PROVIDE A COVERING THAT IS SMOOTH, EASILY CLEANABLE, AND IN GOOD REPAIR (NO DUCT TAPE).
1.0
28.
CLEAN THE FLOORING AROUND EQUIPMENT LEGS, WIRES, PIPES AND OTHER HARD TO REACH PLACES AS WELL AS UNDER EQUIPMENT (WHERE THE MOP DOESN`T REACH).
0.5
32.
FOUND MANY BOXES, CHEMICALS, EQUIPMENT AND MAINTENANCE ITEMS ON FLOOR IN INSIDE DRY STORAGE AND IN OUTSIDE STORAGE UNITS. ELEVATE ALL THESE ITEMS 12 INCHES ABOVE THE FLOOR USING APPROVED SHELVING.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (9) FOUND AN EMPLOYEES'' DRINK NEAR CLEAN PLATES. KEEP EMPLOYEES'' DRINKS IN DESIGNATED AREA FOR EMPLOYEES'' DRINKS--BELOW AND AWAY FROM FOOD AND FOOD CONTACT AREAS........(11) THE HOT WATER SANITIZING RINSE REGISTERED GREATER THAN 180F (MUST BE A MINIMUM OF 180F) ON THE DISHWASHER THERMOMETER BUT THE THERMOLABEL STRIP APPLIED TO A DISH DID NOT TURN BLACK AFTER THREE COMPLETE CYCLES. ENSURE THE DISHWASHER IS SANITIZING EFFECTIVELY WITH HOT WATER.........(29) FOUND A FEW LIGHT FIXTURES ABOVE STEAM TABLE AREA THAT HAVE DAMAGED PLASTIC PROTECTIVE COATING. REPLACE WITH BULBS THAT ARE SHATTER-PROOF OR ARE PROPERLY SHIELDED.
Once original package of dry food is opened , store remaining food in tightly covered or sealed container.
1.0
15.
Multi-use food containers and lids must be allowed to air dry prior to stacking within each other.
1.5
16.
Single service containers must be stored inverted or covered to prevent contamination of food contact surfaces.
1.0
20.
Handwash lavatory was being used to store and soak cloths.
2.0
23.
Food oil collection bin had open lid and spills on ground. Food oils were running into storm drain.
1.0
30.
Need to remove dust and oil drips from fume hood interior surfaces.
0.5
General Comments
Need at least 10 foot candles of light in mop sink basin, and throughout outside storage buildings. All chemicals must be properly labelled. Suggestion: When wiping cloths become soiled, rinse away debris and store in container of sanitizer between uses. Must have at least 50 foot candles of light over ice machine when it is in use.
