4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
0.5
55.
6-501.12; Core; Vent hood above cooking line was soiled with grease build-up. Some ceiling vents were dusty/soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above. Repeat.
2-102.12 (A); Core; The PIC does not have a valid food protection manager certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Please recertify.
1.0
21.
3-501.16(A)(1) ; Priority; A container of cheese sauce sitting in a pot of water on the stove was holding at 51F. TCS foods shall be maintained at 135F or less. CDI- cook turned the stove on and reheated the sauce to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Containers of pork and ground beef were 43F in the walk-in cooler. A large container of consume was 45F in the walk-in cooler. Unless actively preparing or cooling TCS foods being held cold shall be maintained at 41F. CDI- food items were cooled down.
1.5
55.
6-501.12; Core; Some of the ceiling vents/ tiles in the kitchen are dusty. Physical facilities shall be kept clean. Increase cleaning frequency.
3-501.16(A)(1); Priority - Ground beef (taco meat) in steam table was as low as 130F in some places...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by thoroughly mixing ground beef.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Many small plastic ramekins filled with tomato salsa were 46-47F in see-thru refrigerator...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating salsa.
1.5
33.
3-501.15; Priority Foundation - Three large covered containers of chip salsa were cooling (from room temp preparation) in reach-in refrigerator with 12-15 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with ice water at level of food in containers and constant stirring, rapid chill equipment (ice wands, walk-in freezer, etc.), and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
0.5
37.
3-302.12; Core - Some bottles of wine, sauces, etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
41.
3-304.14; Core - Some moist or soiled wiping cloths were on counter/cart tops. Soiled cloths were hanging from cook's apron...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above. NOTE: Employees may keep a dry towel for use as a hot mitt, but this towel shall not be used for wiping or sanitizing and shall remain clean at all times.
0.5
44.
4-903.11(A), (B) and (D); Core - Near steam table, several plates were stored as clean but had rice and food splatters on them. Some stacks of plates had food contact sides unprotected...Clean equipment and utensils shall be stored where they are not exposed to splash, dust and other contamination and covered or inverted...CDI by removing plates from food splatter areas and covering/inverting them.
0.5
47.
4-501.11; Core - Observed many rusty and peeling metal shelves...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.
0.5
47.
4-502.11(A) and (C); Core - Several dispensing tongs had damaged/cracked handles...Food service utensils shall be kept in good repair...Discard damaged tongs.
0.0
47.
4-101.19; Core - In dry storage, absorbent cardboard and damaged foil was lining shelves. Side of refrigerated make line top (next to steam table) had foil/insulation taped to it that was cracked/damaged...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove cardboard, foil and foil/insulation from surfaces.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled solid metal shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of shelves.
0.0
55.
6-501.11; Core - Ice was accumulated around walk-in freezer door interior. Several kitchen floor tiles had missing grout between them. In bathrooms, cabinet wood shelves below sinks were water damaged/warped, and small holes were in floors. In kitchen, ceiling vents and some white stripping between tiles were rusting. Several ceiling tiles were water stained in front service/prep and dining areas...Physical facilities shall be kept in good repair...Repair/replace damaged and stained surfaces/fixtures above. Replace tile grout and seal floor holes. Remove ice from freezer door and repair air leaks and/or heated metal strip around door.
0.5
55.
6-501.12; Core - Vent hood above cooking line was soiled with grease build-up. Some ceiling vents were dusty/soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
0.0
56.
6-202.11; Core - Light bulb in back upright refrigerator was not shielded...Where food and clean equipment is exposed, lights shall be shielded, coated or shatter-resistant...Provide shielded or shatter-resistant bulb.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Ensure ice machine ice melt drain line does not extend down into floor drain. Pipe must drip into drain by means of an approved air gap.
3-305.11; Core; Some ice buildup is present on top of boxes of food in the walk-in freezer. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. Remove ice buildup.
1.0
49.
4-602.13; Core; The shelving in the walk-in cooler has some residue accumulation present. The sides of the cooking equipment has some residue accumulation present as well. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3-501.16 (A)(2) and (B); Priority; Food items in the walk-in cooler (see above temp chart) holding around 42F and 44F. TCS/hazardous foods that are cold holding shall maintain 41F or below. CDI - items allowed to stay due to temperature/time combo. TCS foods given a 4 day hold time rather than the normal 7days.
3.0
33.
4-301.11; Priority Foundation; Walk-in cooler is not maintaining foods below 41F. Facility does not have enough cold holding units to serve as back ups. PIC has called someone to address the walk-in cooler, EHS will follow up on 9/27/22 to ensure facility has adequate cooling capacity.
0.5
41.
3-304.14; Core; Wet cloths stored in quat sanitizer solution that was below 150ppm. Cloths in-use shall be held between sanitizer concentrations of 50-200ppm or 150-400ppm for chlorine and quaternary ammonium sanitizers respectively. CDI - PIC changed quat sanitizer solution.
0.5
47.
4-501.11; Core; The walk-in cooler door gasket has been replaced since last inspection, however the walk-in cooler door does not close all the way. Equipment shall be maintained in a state of good repair and condition. Fix the door gasket to the walk-in cooler so that the door closes all the way.
0.0
55.
6-501.11; Core; Ceiling tiles above the bar section are damaged and need to be replaced. Physical facilities shall be maintained in a state of good repair and condition.
2-501.11; Priority Foundation; Procedures for responding to vomiting & diarrheal events are not in place at this facility. Procedures for responding to vomiting & diarrheal events must be in written form. CDI emailed form to PIC. This is a repeat violation.
0.0
8.
2-301.14; Priority; Employee observed handling clean dishes after touching dirty dishes with no hand washing in-between. Employees are to wash hands after handling soiled equipment or utensils. CDI - employee was instructed to wash hands and was educated on when to wash hands.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Container of raw chicken in the bottom grill drawer was as 45F. TCS/hazardous foods that are cold holding shall be maintained at 41F or less. CDI - chicken was voluntarily discarded by PIC. All other cold holding temps in the grill cooler drawers and other cold hold units were 41 and below.
0.0
23.
3-501.18; Priority; Container of beans dated for 6/20/22 observed in the walk-in cooler. TCS/hazardous foods shall be discarded after 7 days of the preparation date or date removed from manufacturer packaging with the first day counting as day one. CDI - container of beans was discarded voluntarily by PIC.
1.5
23.
3-501.17 Priority foundation; Container of sliced tomatoes that were cut yesterday did not have a date mark. TCS/hazardous foods shall bare a date mark indicating the day of preparation, day removed from manufacturer packaging or discard date. CDI - known date was added to the container of tomatoes.
0.0
28.
7-102.11; Priority Foundation; Bucket of sanitizer was stored in bucket labeled for soap and water. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrected during inspection - bucket was changed.
0.0
28.
7-207.11 Priority; Several Over the counter medicines were stored on a shelf above a prep table. Medicines for employees shall be stored and located to prevent the contamination of food, equipment, utensils, linens and single-service and single-use articles. CDI - medicines were relocated.
1.0
41.
3-304.14; Core; Wet clothes stored in sanitizer quat sanitizer buckets that were below 150ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between chemical sanitizer solution at a concentration between 150-400ppm for quat, and 50-200ppm for chlorine. CDI buckets were replaced with stronger sanitizer.
0.5
47.
4-501.11; Core; Door gasket on walk-in freezer door needs to be repaired/replaced. Light bulb fixture in standing fridge by the walk-in freezer needs to be repaired/replaced. Storage shelves are rusting and peeling as well as tong handles. Equipment shall be maintained in a state of good repair. Fix the items listed above.
0.0
47.
4-101.19; Core; Aluminum foil is being used as liner for shelves throughout the facility. Non-food contact surfaces shall be constructed of a corrosion-resistant nonabsorbent, and smooth material. Removed aluminum foil lining and do not use.
0.5
49.
4-601.11(B) and (C); Core; Storage racks observed with buildup. Wall/electrical cable by the stove observed with heavy grease buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean storage racks and wall beside the stove. Cleaning of non-food contact items is a repeat violation.
0.5
54.
5-501.11; Core; One dumpster observed sitting on sand/grass. An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain. Have dumpster moved onto concrete or asphalt.
0.0
55.
6-501.12; Core; Cleaning of the floors needed behind and underneath cooking equipment, behind water heater/burner and in the bar area behind and underneath equipment. Women's restaurant had holes in the wall. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors, and repair holes in the walls.
0.5
55.
6-501.11; Core; Walk-in freezer condenser unit is leaking, facility has a drip pan placed to collect the water/ice. Physical facilities shall be maintained in good repair. Have condenser serviced to stop the constant leak.
2-501.11; Procedures for responding to vomiting & diarrheal events are not in place at this facility. Procedures for responding to vomiting & diarrheal events must be in written form. This new requirement was discussed and a handout was provided.
0.0
47.
4-501.11; Core; The walk in cooler gasket is coming off the door. Equipment shall be maintained in good repair.
0.5
49.
4-601.11(B) and (C); Core; The walk in cooler gasket and storage racks were observed with accumulated debris. Nonfood contact surfaces shall be maintained clean.
0.5
54.
5-501.16; Core; There was no trash can available at the hand sink in the kitchen. A trash can must be provided at each hand washing station.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*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. Shelves in the walk in cooler are beginning to rust. Replace these over time.
Manager has completed many repair projects seen on the last inspection.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Starting 1/1/2019 THE NC FOOD CODE REQUIRES ALL COLD FOODS TO BE HELD AT 41 degrees F or below. Please update or maintain all equipment. Please plan accordingly.
Paper towel dispenser located in the bar area is in an area that can contaminate beverages. Manager elected to move dispenser into an area that presents less chance of contamination. PIC informed me that they use the drain associated with the hand wash sink in the kitchen area to dump mop water. Told them that this action is prohibited and a can wash shall be used for the dumping of mop water. Can wash is damaged. Use the drain associated with the can wash to dump water. Adjust hot water so that it is adequate.
At least 50 pounds of food was discarded due to refrigeration cooler not functioning properly. EHS advise making temperature logs to keep temperatures documented in case of a similar incident in the future. This will allow for reinsurance and more clarity on what products that needs discarding or not.
One of the toilet seats in the women's restroom is loose and needs to be tightened. Verification visit will be made to check that the cold water has been restored to the hand wash sink.
Hot water pressure low at dish sink; increase pressure in case sink is needed for dishwashing. Dumpster door open a few inches; keep closed when not in use. Tube used to direct hot water from hand sink to bucket, causing handwash sink to be unusable for all employees in kitchen. Instead recommend getting water from prep sink so that employees can still wash hands. Island Oasis drink machine drains to hand sink in bar; route instead to dump sink. Do not store lighter on cutting board as it could contaminate food contact surface. When washing fruit and vegetables, remove label from item first then wash, and store in clean container rather than directly on shelving in cooler. Reminder: Check temperature of food shipments upon arrival.
Found an employee drink without a lid sitting up on a prep table where no active food prep was occuring. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was discarded.
0.0
11.
Found a small amount of build-up in the ice machine. It appears that the interior components of the ice machine need to be cleaned. Food contact surfaces must be clean and be properly sanitized. Will make a critical violation follow-up visit on Friday, May 25, 2012 to make sure the ice machine has been cleaned.
1.5
17.
Found the sliced tomatoes to be out of temperature in the ice bath. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - tomatoes were stirred and the pan was pushed further down into the ice bath.
0.0
19.
Found a spray bottle containing window cleaner that was labeled Simple Green cleaner. Be sure toxic subtances are properly labeled.
0.0
34.
Found wet utensils stacked tightly. Utensils must be allowed to properly air-dry. Found clean utensils stored on dirty shelves in the dish area and in the front prep room. Clean utensils must be stored on clean surfaces.
1.0
36.
Found blue shelves above the 3 compartment sink to have peeling paint (replace). Found hot water faucet at the dish sprayer arm to be leaking. Found the handsink in the bar to be leaking. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
40.
Need to clean the shelf above the make line cooler and the utensil storage shelves. Found the faucet handles to be dirty at the 3 compartment sink. Non-food contact surfaces must be kept clean.
0.0
45.
Found ceiling vents and ceilings around the vents to need cleaning in the storage room. Found the wall behind the dumpsink in the bar to need repair and the floor needs cleaning under the same sink. Found floors to need cleaning along the walls throughout the facility. Be sure all cracks and crevacies in the kitchen are filled. Found coving tile in the kitchen to be loose. Found the FRP panel next to the water heater to be loose from the wall. Found floor tiles in the dish area to be damaged. Need to repair the opening in the wall and clean the floor drain by the walk-in freezer door. Need to patch the hole in the wall in the dry storage room. Floors, walls, and the ceiling must be clean and in good repair.
1.0
46.
Found lighting to be low at the steam table (32-45 fc), the prep sinks (39-45 fc), and at the prep table (25 fc). Lighting in all food prep and dishwashing areas must be at least 50 fc. Found lights in the dry storage room to be burned out. Lighting must be at approved levels and must be in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis. Follow-Up: 05/25/2012
Observed employee handling tortillas when I first entered the facility with bare hands. Bare hand contact with ready to eat foods must be minimized by using utensils or food service gloves. CDI - employee went to put on food service gloves without being asked.
0.0
11.
Found the dish machine to not be properly sanitizing utensils. There was air-gaps in the line. Found a small amount of build-up in the ice machine. Food contact surfaces must be kept clean and be properly sanitized. CDI - ice machine was cleaned and the sanitizer line on the dish machine was primed.
1.5
23.
Found shredded chicken cooling in an ice bath upon entering the facility. Chicken was shredded and in a shallow pan. I recommended to move the chicken to the walk-in cooler as well because the way the ice bath was set up only allowed the bottom and sides of the chicken to cool properly. Moving into the walk-in cooler allowed the top of the chicken to cool properly as well.
1.0
29.
Observed a server in the kitchen preparing a dessert without proper hair restraint. Anyone involved in food preparation shall have proper hair restraint.
0.0
34.
Found plastic containers stored on shelves on there side where they were holding water. Utensils must be allowed to properly air-dry.
0.5
45.
Found the walls in the dishwashing area to have duct tape on them for repair purposes. Found ceiling vents and ceilings around the vents to need cleaning in the storage room. Found the wall behind the dumpsink in the bar to need repair and the floor needs cleaning under the same sink. Found floors to need cleaning under the coolers in the bar area. Be sure all cracks and crevacies in the kitchen are filled. Found coving tile in the kitchen to be loose. Floors, walls, and the ceiling must be clean and in good repair.
0.5
47.
Need to raise shelves in the dry storage room to 12 inches off the ground.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found a container of cheese chimichangas stored uncovered with ice that had dripped on top of them in the walk-in freezer. Found a box of shrimp stored on the floor in the walk-in freezer. Food must be stored in a manner to avoid contamination. Found a box of shrimp stored below a box of ground beef in the walk-in freezer. Food must be stored according to final cook temperature. CDI - Shrimp was moved off the floor and above the ground beef. Cheese chimichangas were discarded.
1.5
11.
Observed the dishwasher washing utensils without using a sanitizing step. Utensils sent through the dish machine go through a sanitizing step but utensils washed in the 3 compartment sink must be properly washed, rinsed, and sanitized. Facility is using a sanitizer that is not approved for food contact surfaces. It is only approved to sanitize non-food contact surfaces. Found the sanitizer spray bottle to not be labeled. Food contact surfaces must be clean and be properly sanitized. Will make a critical violation follow-up visit on Friday, July 8, 2011 to make sure these corrections have been made.
1.5
16.
Observed queso dip in a hot-hold unit that was as low as 126 degrees F in one area. Queso dip needed to be stirred. Found the top of the rice in the steam table to be out of temperature. Potentially hazardous foods being hot held must be kept at 135 degrees F or warmer. CDI - cheese sauce was stirred and the temperature is now 143 degrees F. Rice was stirred and a lid was added.
2.0
23.
Found lamb in a sauce cooling in the walk-in cooler in a 3" pan and uncovered but it was not being stirred so it was 68 degrees on the edge and 121 degrees in the middle. Found a large container of queso dip sitting on the counter when I first arrived and immediately the staff started to prepare ice baths. I checked the temperature of the queso dip and it was 104 throughout so I believe they had just prepared it like they said. When the ice baths were set up they did not use water (only ice). Proper ice baths have water too so the ice bath makes constant contact with the side of the container. The employees need to do a better job of stirring foods in the cooling process and set up ice baths properly.
1.0
34.
Found metal pans on the shelves above the 3 compartment sink that were stacked tightly wet. Utensils must be properly air-dried prior to stacking tightly. Found utensils stored in dirty containers at the bar. Be sure clean utensils are stored on clean surfaces.
1.0
36.
Found the racks above the dish sink to have peeling paint (replace). Found the vegetable prep sink to have a leak. Found walk-in cooler door to not self-close. The door was partially open when I first entered the facility and therefore the temperature was only 45 degrees F. Be sure this door stays completely closed as much as possible. Found the toilet set in the women's bathroom to be broken. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
45.
Found the walls in the dishwashing area to have duct tape on them for repair purposes. Found ceiling vents and ceilings around the vents to need cleaning in the kitchen and in the front storage room. Found the wall behind the dumpsink in the bar to need repair and the floor needs cleaning under the same sink. Be sure all cracks and crevacies in the kitchen are filled. Floors, walls, and the ceiling must be clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis. Follow-Up: 07/08/2011
Found a single employee drink without a lid. Found another employee drink with a lid stored on a food prep table. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - one drink was discarded and the other was moved.
0.0
3.
Observed the dishwasher washing dirty dishes and then move to unload clean dishes after only spraying off hands with water. Hands must be washed properly with soap, warm water, and paper towels. CDI - talked to manager who talked to the employee about proper handwashing procedures. Made the dishwasher wash hands.
2.0
10.
Observed a container of lettuce stored on the floor in the walk-in cooler. Found ice paddles in the freezer stored below raw meats. Food must be stored in a manner to avoid contamination. CDI - lettuce was moved off the floor. Ice paddles were moved to the top shelf.
0.0
11.
Found margarita machine to be dirty. Found margarita machine nozzle and the water dispenser nozzle to be dirty. Observed the dishwasher wash two spachulas without using a sanitizing step. Food contact surfaces must be clean and must be properly sanitized.
1.5
16.
Observed cheese sauce in a hot-hold unit that was as low as 121 degrees F in one area. Cheese sauce needed to be stirred. Potentially hazardous foods being hot held must be kept at 135 degrees F or warmer. CDI - cheese sauce was stirred.
0.0
17.
Walk-in cooler is keeping foods between 47-49 degrees F. Found sliced tomatoes in an ice bath that were as high as 51 degrees F. Potentially hazardous foods being cold held must be kept at 45 degrees F or colder. CDI - ice/water slurry level was brought up in the ice bath for the tomatoes. Walk-in cooler was adjusted to get colder.
2.0
23.
Observed salsa that was cooling in a large portion at room temperature with an ice paddle. Salsa was still above 135 degrees F and the ice in the paddle was halfway melted. Foods must be cooled in small portions, in shallow pans, and loosely covered or uncovered until they reach 45 degrees F. Talked with management about using an ice bath as well as an ice paddle to help cool the salsa since it is such large portions. Do not add the ice paddle to the salsa until it has cooled to 135 degrees F, otherwise the ice melts too fast. Be sure proper methods are used to help ensure proper cooling.
1.0
28.
Observed fruit flies around and in the margarita machine. Be sure adequate measures are being taken to eliminate pests.
1.0
34.
Found metal pans on the shelves above the 3 compartment sink that were stacked tightly wet. Utensils must be properly air-dried prior to stacking tightly.
0.5
36.
Plastic floor rack is in bad repair. Vegetable prep sink has a leaking faucet. Gasket of walk in torn. Replace (do not repaint) rusted rack in two door refrigerator in back room. Racks above the 3 compartment sink are rusty. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Clean the following soiled surfaces: shelves above the 3 compartment sink; and the old ice bin in the bar.
0.0
44.
Dumpster has no lids, no plug, and is in bad repair(rusting out on bottom). Dumpster needs to be replaced.
0.0
45.
Found coving tiles along the wall that are in bad repair throughout the kitchen. Walls in the dishwashing area have duct tape on them for repair purposes. Floors in the walk-in freezer and under the storage racks in the back storage room need to be cleaned. Ceiling tiles above the prep table are damaged. Ceiling vent in the prep room needs to be cleaned. Door jams throughout the kitchen are in bad repair. Floors, walls, and the ceiling must be clean and in good repair.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Recommend keeping walk-in cooler between 38-40 degrees F.
Five dented cans found on rolling can rack. CDI-these cans were placed into office to be returned to vendor.
0.0
10.
In walk in freezer, raw fish stored over raw beef steak (repeat). Store raw beef over raw fish. Fish moved to proper area (CDI). Raw package of chorizo sausage stored in prep refrigerator over ready-to-eat food. Store ready-to-eat food above raw meat. CDI-sausage moved.
1.5
11.
Salsa containers had food residue inside after wash/rinse/sanitize steps. CDI-recleaned/sanitized.
1.5
13.
Final cook temperature of cut pieces of chicken reached 155-160F in some of the pieces. Cook chicken to at least 165F. CDI-chicken finished cooking to 165F.
0.0
14.
Chicken not cold enough after cooling for two days. Cool food from 135-70F within two hours and from 70-45F within the next four hours. CDI-chicken thrown away.
2.0
15.
Cheese dip reheated to only 127F in 1.5 hours (at which point urn of dip was almost empty). Cheese dip which is made (heated and cooled) at establishment must be reheated to at least 165F within two hours, before placing on hot holding unit. CDI-matter discussed with owner.
0.0
23.
Proper methods of cooling discussed with owner and employee, including leaving cooked meat uncovered until it is 45F or less throughout food, stirring while cooling, and using shallow layers to cool. Ice bath is used at this establishment. Food Safety handout and cooling handout given to owner.
0.0
24.
Raw chicken thawing in sink of standing water. Thaw chicken submerged in container with cold water constantly running over top of food, OR in refrigeration, OR as part of the cooking process.
0.0
25.
Thermometers missing from prep refrigerator and small top refrigerator in bar area.
0.0
26.
A few containers of dry goods are unlabeled in back storage room (labeled during inspection).
0.5
34.
A couple of pans stacked wet in prep area by walk in. Air dry items completely before stacking tightly.
0.0
36.
Replace rusted, flat-head screws on three compartment sink with round-head stainless steel screws (repeat). Repair cold holding prep fridge so that plastic piece is flush with underside of cutting board area to prevent food debris accumulation (repeat). Repair caulking around grill area to provide smooth and easily cleanable surface (repeat). Replace white containers with broken edges/handles in walk in. Gasket of walk in torn. Replace (do not repaint) rusted rack in two door refrigerator in back room.
0.5
40.
Clean racks in walk in cooler - debris has collected on racks (repeat).
0.5
45.
Repair ceiling panel at doorway between kitchen and back storage room so that it fits snugly (repeat). Repair door so that no light shows around edges when it is closed.
0.5
46.
Light bulbs in bar (above ice bin and drink prep surfaces), and in back room where refrigerator is, must be shatter-proof or shielded. Compact fluorescent bulbs are currently used.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Food in walk in refrigerator was 46-47F, so the temperature of the unit may need to be turned down, as well as examining the unit for air leaks.
Ice is used to cold hold tomatoes on shelf above prep refrigerator - ice must come all the way around top edge of food for this method to work.
Many containers of food in kitchen (nachos, taco shells) and walk in refrigerator are uncovered (pico de gallo, jalapenos, beef soup, etc); several containers of spices uncovered on racks. Cover all food stored in walk in refrigerator and on racks (CDI - food covered). In walk in freezer, raw fish stored over raw beef steak. Store raw beef over raw fish. Fish moved to seafood area of walk in freezer, away from steak (CDI). Reminder: Rice in water must be stored in NSF-grade cooling unit. Store only prepackaged/bottled items in cooler in bar area labeled for this purpose (rice water moved to NSF cooler).
1.5
11.
Quaternary ammonium sanitizer spray bottle 150 ppm. Sanitizer must be 200-400 ppm (CDI - sanitizer adjusted to proper concentration). Ice machine had small amount of slime mold growth inside upper compartment on drip edge (CDI - cleaned during inspection). Scoop in sugar container has buildup of dried sugar/tea on surface. Clean scoop as frequently as necessary to prevent buildup of food (CDI - scoop cleaned in dish machine).
1.5
16.
Chicken and rice on bar at 74F. Food must be held hot at least 135F. Manager threw away food during inspection (CDI).
0.0
23.
Chiles in deep covered pan in walk in cooler. Cool food in an ice bath or in refrigeration, uncovered or loosely covered, stirring until completely cool (135-70F within two hours; below 45F within four more hours). Chiles cooled in an ice bath during inspection. Reminder: Food made from ambient temperature ingredients must be cooled within four hours (tomato salsa/sauce), or chilled ingredients may be used.
0.0
26.
A few containers of dry goods are unlabeled (flour, sugar, tortilla soup mix).
0.5
35.
Store single-service bowls and lids near grill inverted and in clean container (items inverted and container replaced with clean one during inspection). Open sleeve of single-service cups so that hands only touch bottom of cup, rather than lips of cups in bar area.
0.0
36.
Repair automatic sanitizer dispenser so sanitizer is 200-400 ppm quaternary ammonium. Replace rusted, flat-head screws on three compartment sink with round-head stainless steel screws. Repair cold holding prep fridge so that upper flap of metal inside doors of unit is flush with rest of unit to prevent food debris accumulation. Repair caulking around grill area to provide smooth and easily cleanable surface.
0.5
38.
Use test strips to ensure quaternary ammonium sanitizer is between 200-400 ppm at all times of operation.
0.5
40.
Remove duct tape from refrigerant pipes in walk in cooler. Remove stickers from utensils before sanitizing. Clean racks in walk in cooler - food debris has collected on racks. Sheet of ice has accumulated on floor of walk in freezer; ice has accumulated on fan guards - clean. Clean handles of equipment, inside of microwaves, paper towel dispensers. Food debris has accumulated in upper exposed crack of cold holding prep fridge.
0.5
43.
Paper towel dispenser broken over hand sink near meat prep sink. Paper towels provided upon request, but must be available at all times.
0.0
44.
Remove trash/debris from ground surrounding dumpster. Close dumpster door when not in use.
0.5
45.
Ceiling panels must be tight fitting; close in holes in ceiling around pipes, etc. in kitchen.
0.5
46.
Light bulbs in bar, above ice bin and drink prep surfaces must be shatter-proof or shielded.
0.5
49.
Documentation of approved training - 2 point credit awarded.
In walk-in refrigerator: Raw chicken is stored over raw beef; cut raw tomatos and chili rellenos do not have covers on their containers ,CDI-covered and rearranged during inspection. In walk-in freezer: frozen vegetables are stored below frozen shrimp in walk-in freezer, CDI-rearranged ("Proper Food Storage Order" handout given to manager during inspection). Open topped tea/water pitchers are stored beside path that customers walk into dining room ( To protect against customer sneeze/cough contamination place covers over these pitchers , or store them in location that customers do not enter).
1.5
11.
Small amount of slime mold present on drip edge inside upper compartment of ice maker ,CDI-cleaned during inspection. Build-up of metal shavings and some food oils present on and behind blade of can opener,CDI-cleaned/sanitized.
1.5
17.
Top section of shredded cheese in upper compartment of prep refrigerator is 48F, needs to be 45F/less; do not stack cheese so high in container.
0.0
26.
Container of garlic salt does not have label denoting contents.
0.0
34.
Wet multi-use food containers stacked tightly within each other (allow to air dry prior to tight stacking). Clean/sanitized food containers are stored on wire shelves that have build-up of food oils on surfaces (recontaminates clean containers). Top section (handle/motor) of mixer is stored in contact with clean/sanitized food utensils in bin (do not store items that will not be cleaned and sanitized with multi-use food contact itmes; potentially re-contaminates the food contact utensils)
1.0
35.
Build-up of oils and food debris present in cardboard holder that stores single use plastic food.
0.0
36.
Prep refrigerator has pooled condensation on interior surfaces. Water pipe is broken and slowly leaking onto floor in dry storage room. Broken door gaskets present on prep refrigerator. Several plastic cutting boards have deep grooves that are a cleaning obstacle (replace or resurface these items). 2 door sauce refrigerator has a set of shelves with peeling coating and rust on surface (Replace the shelf. Do not paint the shelf). Door tracks on slide door bar refrigerator have build-up of debris on surfaces.
1.0
40.
Dust and mold present on fan grill inside walk-in refrigerator. Mold growth present on shelves in walk-in refrigerator. Cheese splash present on frame of food processor, after cleaning/storage. Clean the undersides of keg cooler handles.
0.5
44.
Remove trash/debris from ground surrounding dumpster.
0.0
45.
Ceiling panels must be tight fitting; close in holes in ceiling around pipes,etc. in kitchen and restrooms. Build-up of dust and some food splash present on ceiling in dry food room.
0.5
46.
Light intensity in dry food storage room is below min. requirement of at least 10fc. Light intensity above food prep sinks and prep board of steam table is 25-30fc; must be at least 50fc. HVAC return vent in dishwash room is not securely mounted on ceiling. Light covers and exterior of hood shield have dripping food oils on surfaces. Light fixtures and HVAC vents on cieling in bar have build-up of dust on surfaces. Light bulbs in bar, above ice bin and drink prep surfaces must be shatter-proof or shielded.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Provide an effective/easily cleanable splashguard between vegetable prep and meat prep sink.
3 Employee drinks stored in kitchen on food prep and clean utensil storage surfaces without lid and straw.
1.5
11.
Food/metal debris present on blade of can opener, stored in utensil storafe bin. Food debris present on blades of mixer wand, stored in utensil storage bin.
1.5
26.
Dry foods not properly stored (once original container is opened , store remaining food in container with tight lid/seal and accurate label to denote contents).
0.5
29.
2 employees preparing food without hair restraints.
0.5
30.
Do not store employees` personal clothing items in contact with food/single service containers/multi-use food containers.
0.0
34.
Wet multi-use food containers stacked tightly within each other (allow to air dry prior to tight stacking).
0.5
35.
Single service food containers stored with food contact surfaces exposed (need to store these items in plastic sleaves - or - in closed cabinets - or - inverted so that food contact surface is protected).
0.5
36.
2 sliding door beer bottle refrigerators are not drainiing, pooled liquids in bottom, rust and corrosion on interior surfaces.
0.5
40.
Food spills and debris present on surfaces of shelves and cabinets in bar. Dust build-up present on overhead wine glass holders. Build-up of soap/mineral deposits present on interior of dishmachine surfaces and wands.
0.5
44.
Dumpster does not have drain plug, liquid wastes have run out of dumpster and pooled onto ground, attracting flies/maggots
1.0
45.
Repair damage to walls and ceilings throughout kitchen (Walls must be smooth and easily cleanable. Ceiling panels must be tight fitting, close in holes in ceiling around pipes,etc.)
0.5
46.
Remove dripping oils from interior of fume hood. Scrape away chipping paint from outer cover of fume hood. Increase lighting in dry storage room to at least 10 foot candles.
0.5
49.
No documentation of approved training - no credit awarded.
MAINTAIN SPRAY OR WIPE-ON SANITIZER AT 200 PPM QUATERNARY AMMONIUM.
2.5
17.
CLEAN DISHMACHINE DRAINBOARDS. REMOVE CARDBOARD AT MICROWAVE. REPAIR HANDLE ON MICROWAVE AND PLASTIC TRIM ON DOORWAY.
1.0
21.
REPAIR WALLS IN TOILET FACILITY. SEAL HOLES. CLEAN BASE OF TOILET.
1.0
28.
REPAIR WALL AT GRILL/STOVE. REPLACE MISSING GROUT AT BASEBOARD. CLEAN FLOOR IN DRY STORAGE ROOM.
0.5
General Comments
2. MAINTAIN BEANS AT 140F. TEMP WAS 126. 7. LABEL DRY FOODS. 14. BEVERAGE-AIR REFRIGERATOR IS NOT APPROVED FOR UNPACKAGED PRODUCTS. 15. AIR DRY BUCKETS BEFORE STACKING
