Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 06/28/2024
Score: 99
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; A dead fly present on a clean pan in the chicken prep area. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. CDI - Pan moved for thorough cleaning.
0.0
38.
6-501.111; Core; Flies present in the kitchen. The premises shall be maintained free of insects, rodents, and other pests. Pest & Termite Consultants last visited on 6/21/2024. Increase pest control measures.
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 10/26/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Multiple trays of chicken cool wraps holding above 41 F in the far-right side prep holding lowboy cooler. Refer to temperature chart above. Cooler maintaining 45 F ambient. Additionally, milk & kale mix holding at 42 F in the drive through area. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Chicken cool wraps and all other TCS foods moved from unit into the walk-in cooler. Unit adjusted and reached 36-38 F. Milk & kale mix moved closer to cooler fans.
1.5
44.
4-901.11; Core; Cleaned and sanitized trays stacked wet. Cleaned and sanitized equipment and utensils shall be arranged to air dry prior to stacking.
0.0
49.
4-601.11(B) and (C); Core; Chicken thaw cooler handles, doors, and interior soiled with dirt and debris. Prep cooler gaskets (middle area where salads are prepared) soiled with food and debris. Drive through prep coolers (gaskets, interior and exterior, door, etc.) soiled with food debris and splash from milk and other condiments. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 01/09/2023
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Multiple lids and pieces of equipment stored as clean soiled with food debris and sticky/greasy to the touch. CDI - Dishes placed in the 3-compartment sink to be cleaned.
1.5
33.
3-501.15; Priority Foundation; Recently prepared side and market salads stacked on top of one another and placed in prep coolers. Cool foods by using rapid cooling equipment (walk in cooler/freezer) and place in single layers. CDI - Salads moved to the walk-in cooler.
1.0
48.
4-302.13; Priority Foundation; Waterproof thermometers for measuring the sanitizing temperature of the dish machine available, but not working due to dead batteries. CDI - Order placed for new batteries.
0.0
49.
4-601.11(B) and (C); Core; Chicken cooler handles and surfaces of equipment on the cook and prep line soiled with buildup of food residue and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 03/03/2022
Score: 96.5
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels available in the women's restroom. Each handwashing sink shall be provided with individual disposable towels. CDI - Towels provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Milk wash reading 43 F in the chicken prep cooler. A container of corn/black bean blend reading 51 F on a prep counter. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Ice added to milk wash. 41 F reached. Corn/black bean blend voluntarily discarded.
1.5
28.
7-201.11; Priority; Two chemical containers stored above toilet paper rolls in a storage closet. Poisonous or toxic materials shall be stored below and away from single-use articles to prevent contamination. CDI - Containers moved.
0.0
33.
3-501.15; Priority Foundation; Multiple pans of recently cooked chicken holding between 111-135 F on a prep counter. Recently cut romaine lettuce reading 48-50 F in a prep unit. Kale mix prepared today reading 45 F and filled to the brim in a prep cooler. An employee observed preparing multiple containers of salad and subsequently placing them on a tray stacked high on top of one another in a prep cooler. Lastly, 4 containers of recently cut romaine lettuce stacked on top of one another and filled to the brim in the walk in cooler. Cool foods by placing in small/shallow portions and by using rapid cooling equipment (walk in cooler/freezer). Prep units are designed to keep foods cold, not to cool them. Once hot foods reach 135 F active cooling is to begin. CDI - All foods moved to cool in the walk in cooler/freezer. Lettuce in the walk in re-arranged to facilitate cooling and placed in smaller portions.
1.0
35.
3-501.13 ; Priority Foundation; A cardboard box of sausage patties and a container of pre-cooked/prepared corn & black bean blend stored on a prep table thawing at room temperature throughout the majority of the inspection. TCS (Time/Temperature Control for Safety) foods shall be thawed: under refrigeration, completely submerged under running water at 70 F or below with sufficient water velocity to agitate and float off loose particles in an overflow, or as a part of the cooking process. CDI - Patties voluntarily discarded. Corn/black bean blend moved to refrigeration.
0.5
49.
4-601.11(B) and (C); Core; Chicken cooler handles, interior and gaskets soiled with buildup of food residue and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources. No signature required due to COVID-19.
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 10/22/2021
Score: 97
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Multiple scoops and plastic lids soiled with food debris and sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be cleaned.
1.5
16.
4-602.11; Core; Ice machine shoot soiled with black residue. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean ice machine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken and milk wash at the chicken breading station reading above 41 F. Also, milk wash in the chicken cooler reading above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Raw chicken and milk wash to be used within 30 minutes-1 hour. Milk wash in the chicken cooler moved to the walk in freezer to cool rapidly.
1.5
33.
3-501.15; Priority Foundation; Milk wash that had been prepared this morning was stored in a large plastic container with the lid on tight in the chicken cooler. Inspector recommended using the walk in cooler/freezer to cool the wash prior to placing in tall reach in coolers. These are designed to keep food cold, not to cool. CDI - As mentioned above, wash moved to the freezer to cool rapidly.
0.0
41.
3-304.14; Core; One sanitizer bucket of quat reading low at less than 150 ppm. Facility's quat sanitizer range is 150-400 ppm. Cloths shall be held between uses in a chemical solution at a concentration specified by the manufacturer. Bucket dumped.
0.0
49.
4-601.11(B) and (C); Core; Surfaces of equipment soiled with food residue and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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. No signature required due to COVID-19.
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 03/24/2020
Score: 98.5
#
Comments
Points
General Comments
*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 copy was sent to Matt McGrath
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 10/24/2019
Score: 97
#
Comments
Points
General Comments
*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.
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 06/13/2019
Score: 99
#
Comments
Points
General Comments
*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.
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 08/03/2018
Score: 97.5
#
Comments
Points
General Comments
*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.
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 08/06/2012
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Keep all food off of floor. Couple of boxes stored on floor from delivery this morning at 5am. Food should be off of floor within a reasonable amount of time not to exceed 1 hour.
0.0
11.
Cleaning needed of biscuit pans interiors-buildup.
1.5
25.
Replace damaged ambient air temperature thermometer inside reach in at fryer station.
0.0
34.
Allow pans and equipment to air dry. Do not cover until completely dry. Food processor covered with bag while wet; Large white plastic pans used for breader stored on floor in walk in freezer. Do not store clean equipment or utensils on floor. Protect from contamination.
0.5
36.
Replace deeply cut cutting board at back make line.
0.0
40.
Cleaning needed of pan exteriors-buildup on biscuit pans and label adhesive on other pans, refrigeration door hinges, shelving at cooking and breading areas, oven exterior and hot holding equipment. Lots of ice still present on walk in freezer floor. Removal needed of excessive ice.
0.5
43.
Repair leaking piping under handsink at chicken station.
0.0
44.
Remove all garbage from around dumpster. Remove old cutting boards, shelving etc...around dumpster.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 03/22/2012
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
Keep pickle buckets off of floor on approved shelving 6-12 inches.
0.0
11.
Cleaning needed of lemon slicer, breader baskets, and amber pans for hot holding cabinets. Thoroughly wash,rinse and sanitize.
1.5
36.
Replace torn door gaskets on reach in refrigeration; Replace or resurface deeply cut and worn cutting boards.
0.5
40.
Cleaning needed measuring cup exteriors-buildup, toastmaster hot holding cabinets, cabinetry rears and free standing hot holding unit. Remove all ice on walk in freezer floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 11/10/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
Juicer attachment and rolling pin stored as clean but soiled. Some pans and other utensils such as spatula stored as clean still soiled. Thoroughly wash,rinse and sanitize; Sanitizer in sanitizer vat soiled. Change as needed.
1.5
17.
American cheese, provolone, pepperjack, shredded american, and sliced tomatoes above 45F in reach in at make line. Keep cold hold PHF's 45F and below. American cheese, provolone, and pepperjack cheeses voluntarily disposed of. Shredded cheese and sliced tomatoes transfered to another refrigerator.
2.0
19.
1 bottle of toaster cleaner stored on prep table.Store all chemicals below prep surfaces.
0.0
36.
Reach in refrigerator at make line not maintaining PHF's 45F and below. Do not store PHF's in unit until repaired; Replace or resurface deeply cut and stained green cutting board at produce sink.
0.5
40.
Cleaning needed of mixer and small hot holding cabinet under make line. Cleaning also needed of walk in freezer floor near walls and around toastmaster drawers.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 07/08/2011
Score: 93.5
#
Comments
Points
2.
1 employee beverage on prep table. Do not store employee beverages on or above prep tables.
0.0
11.
Sanitizer at dishsink soapy with floating debris. Change when soiled. Be sure to completely rinse off utensils before putting into sanitizer water; Pans stored as clean still soiled. Tomato slicer soiled. Chicken breader baskets soiled. Thoroughly wash,rinse and sanitize.
1.5
17.
Pepperjack, provolone and sliced tomatoes sitting on ice above 45F. PHF's are not staying cold by sitting on top of the ice. Keep in reach in cooler to maintain proper temperatures. This is the fourth time that REHS has come to facility and PHF's are not be kept cold using the ice method. Double points will be deducted for next infraction.
2.0
19.
1 small container of undiluted sanitizer above clean utensils on shelving. Do not store undiluted sanitizer above clean utensils, food or prep surfaces. .
0.0
34.
Sheet pans and amber pans stacked while wet. Allow to air dry before stacking to prevent mold and bacterial growth.
1.0
36.
Recaulk under ventilation hood. Be sure to use fireresistant caulk; Recaulk around chicken tender hot holding unit. Eliminate gaps; Repair leak under prep sink ASAP. Water had been turned off to sink due to leak; Replacements needed of torn door gaskets on numerous refrigeration units.
0.5
40.
Cleaning needed of shelving in kitchen and walk ins, stove top, inside oven, toastmaster drawers, and under sliding rack at front line.
0.5
43.
No handtowels at handsink in rear of kitchen. Handtowels are always to be provided; Leak under handsink at front line. Repair to eliminate leak.
1.0
44.
Sweep dumpster pad.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 05/26/2011
Score: 95.5
#
Comments
Points
10.
Keep pickles off of floor on approved shelving 6-12 inches.
0.0
11.
Sanitizer and rinse water soiled at dishsink. Change when dirty; Plastic lids, slicers, metal chicken breading baskets, and sheet pans soiled. Thoroughly wash,rinse and sanitize.
1.5
17.
Sliced cheese sitting in pan on top of ice at prep table with temperatures above 45F. Keep cold hold PHF's 45F and below. When using ice as the medium of temperature control use a larger base pan and surround PHF`s. Do not simply sit PHF`s on top of ice.
2.0
34.
Pans stacked while wet. Salad spinner sealed while wet. Allow utensils to air dry before stacking or sealing.
0.5
36.
Ice at threshold leading into walk in freezer. MOD showed REHS email detailing repairs to be done; Recaulk under ventilation hood and around hot holding unit. Be sure to use fireresistant caulk for ventilation hood.
0.0
40.
Cleaning needed of shelving above prep areas and shelves in walk in cooler. Cleaning needed of fan guards in walk in cooler-dusty.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 02/28/2011
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
2.
Store employee beverages below prep surfaces.
0.0
10.
Box of chicken stored below leakage from walk in cooler. Ice on box. Do not store food under leakage from condenser units. Chicken moved; Bag of ice on floor. Keep all food off of floor 6-12 inches on approved shelving.
1.5
11.
Sheet pans still have buildup on interiors. Shredder attachments soiled. Salad spinner still soiled on interior. Thoroughly wash,rinse and sanitize; Observed employee partially submerge food processor parts in sanitizer and then remove after required time. Other halves not submerged in sanitizer simply splashed with sanitizer. Fill the sanitizer vats up to the level when each entire piece may be submered or always have employees rotate after the 2 minute contact time.
1.5
17.
When using ice as the medium of temperature control use a larger base pan and surround PHF`s. Do not simply sit PHF`s on top of ice.
0.0
34.
Some pans stacked wet. Large processor covered with plastic while wet. Allow utensils and equipment to air dry before stacking or covering to prevent mold and bacterial growth; Metal pans stored above chicken prep had transfer from shelving onto pan rims. Keep shelving and other clean utensil contact surfaces clean to help prevent recontamination of clean utensils.
0.5
35.
Numerous single service items stored upright. Store inverted to protect from contamination
0.5
36.
Ice buildup looks better today but ice still present on pipes leading to walk in freezer pipes and ceiling around unit. Unit is to be shut down and interior panels removed for panels to be resecured. Freezer truck is to be brought to site for all frozen foods; Door gaskets on refrigeration torn. Replacements needed; Blue ice scoop holder on side of ice machine cracked. Replacement needed.
0.5
40.
Cleaning needed of shelving. Greasy and or dusty. Cleaning needed of pan exteriors and interiors, kitche bread box, front line cabinetry. Clean walk in freezer floor-ice.
0.5
44.
Numerous cardboard boxes sitting on dumpster pad. Unit was not emptied by waste management company Friday. Remove ASAP.
0.0
47.
Do not store anything on walk in freezer floor. Must be on approved shelving 6-12 inches.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Ice cream in soft serve ice cream machines is NOT to be reused. After ice cream has been dispensed from unit it is to be disposed of.
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 09/29/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
2.
1 employee beverage sitting on prep table. Employee beverages are always to be below prep surfaces.
0.0
10.
Boxes of food in freezer have ice accumulation on tops. Protect food from contamination. Do not store under leakage. Frozen droplets hanging all over top of unit. Do not store opened products in unit until repaired; Pickles and bread racks on floor. Keep off of floor 6-12 inches on approved shelving.
1.5
11.
Sheet pans have buildup on interiors. Utensils stored as clean still soiled. Slicers still soiled. Thoroughly wash,rinse,and sanitize; Sanitizers in 2 buckets soiled. Change sanitizer when soiled.
1.5
17.
Sliced tomatoes sitting in pan with pan sitting on top of ice. When using ice as the medium of temperature control be sure to completely surround the product not simply sit on top of ice. TILT application filled out for sliced tomatoes.
0.0
19.
Store chemicals in designated areas away from food contact surfaces. 1 bottle of chemical on shelf beside paper towels.
0.0
23.
Do not stack cooling products. Single layer.
0.0
34.
Pans wet stacked on shelving. Yellow pans stacked tightly air drying on sanitized side of dishsink. Allow utensils to air dry before stacking.
0.5
35.
Numerous single service items stored upright. Store inverted to protect from contamination.
0.5
36.
Walk in freezer heat strip not working and allowing lots of ice buildup both around door and on interior of unit. Repairs needed immediately. Ice is hanging from ceiling of unit; Torn door gaskets on reach in cooler door gaskets. Replace. No longer easily cleanable; Shelving in some refrigeration rusting. Replace. No longer easily cleanable; Numerous yellow trays cracked. Replace. No longer easily cleanable; Caulk hanging from ventilation over cooking line. Recaulk. Use fireresistant caulk.
0.5
40.
Cleaning needed of yellow tray exteriors, slicer exteriors, around refrigeration doors, hot holding drawers, around exteriors of soda dispensers, in rears of shelving, lid holder at take out station, white sugar bin exterior, and shelving throughout kitchen.
0.5
43.
Leak under front handsink. Repair.
0.0
45.
Cleaning needed of floor under takeout soda area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
I will return 10/8/10 to check on freezer repair. Follow-Up: 10/08/2010
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 01/26/2010
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
2.
Employee drink is stored in the food preparation area on shelf over flour tortillas, bagels, etc. Store covered drinks below / separate from food and clean utensils.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Container of liquid egg is probably being left out at room temperature since the temperature is 47F in the refrigerator.
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 07/06/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Remove glue from stickers, labels from plastic food covers during the cleaning process.
0.0
34.
Several food containers are stored on the floor.
0.5
36.
Replace badly torn freezer gasket. When seal is compromised, replacement is needed. . . . . . Bottoms of large food containers are damaged, scratched, uncleanable.
0.5
40.
Salad refrigerator needs thorough cleaning. Remove sliding glass doors from refrigerator to remove mold, etc. Ice bin in drive-thru has black debris accumulated inside in the back.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 01/29/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
36.
Replace badly torn freezer gasket. When seal is compromised, replacement is needed.
0.5
39.
Grill replacing the toaster is not approved restaurant equipment.
0.5
40.
Electrical cords that run between the chicken hot holding area are greasy and dusty. Frequent cleaning of these needed, especially since they are so close to the unwrapped chicken.
0.5
43.
Repair handsinks that constantly run, drip.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1110 Beaver Creek Commons DR APEX , NC 27502 Facility Type: Restaurant Inspection Date: 08/08/2008
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
2.
I counted 13 drinks in the kitchen. Employee drinks are stored on the ice machine, on raw chicken prep area (in use), over tortilla on shelf, etc. Drinks should have a straw (with the lid) and be stored in designated locations (not over food or clean utensils. Recommend adding shelving to the units across from the utensils sink and storing drinks on the bottom shelf, or adding a shelf in the corner near the ice machine.
0.0
7.
Work quickly to put away food after received.
0.0
11.
CUTTINGBOARDS have mold on both sides. Cuttingboards must be cleaned, sanitized and allowed to AIR-DRY after each use. Bacteria and mold are killed during the air-drying process; do not leave cuttingboards on a wet sink drainboard. If cuttingboards cannot be effectively cleaned, discard them. . . . . . . . . . . . . . . . Mold on "ice cream base for milkshake" dispenser. Daily cleaning needed. . . . . . . . . . . ICE MACHINE contains accumulated mold and bacterial growth. Thorough and regular cleaning and sanitizing needed. Remove front panel for cleaning. Remove rust. . . . . . . . . . . . . . Glue and labels remain on lids and food containers. Glue must be removed during the cleaning process. If covers, lids, containers can no longer be effectively cleaned, replace them.
1.5
17.
Cheese Slices 59F are held on top of ice. An effective ice bath uses both ice and water. The pan should be submerged to the level of the food. Cheese and liquid egg must stay at or below 45F. Recommend completing the TILT (time in lieu of temperature) application for next week`s follow-up visit and labeling the cheese for 2 hour holding. Each time cheese is brought out of refrigeration it would require a label and to be discarded at the end of the 2 hours (not refrigerated).
2.0
36.
Replace damaged walk-in cooler gasket. Eliminate pooling water in refrigerator.
0.5
40.
Refrigerators need cleaning. Remove mold on gasket surface, etc. Remove mold, etc from sink hose & spray nozzle.
0.5
43.
Handsink constantly drips, runs. Repair needed.
1.0
General Comments
Violations associated with #11 & #17 must be corrected for a follow-up visit. Follow-Up: 08/15/2008
