3-501.14; Priority; Three large bucket of queso in walk-in cooler that were cooked and cooled yesterday did not reach 41F or below within 6 hours. Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. See Item #33 for more information regarding cooling methods. CDI- All three containers of queso were voluntarily discarded during the inspection.
3.0
33.
3-501.15; Priority Foundation; Queso was found cooling in a large, deep buckets in the walk-in cooler. Cooling shall be accomplished by using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient/using ice wands, placing the food in shallow pans, separating the food into smaller or thinner portions, or using other effective methods. Manager stated that the facility typically uses ice wands to aid in the cooling process but employee did not follow procedures yesterday. Facility is equipped with several ice wands at the time of inspection. CDI- Cooling methods reviewed with PIC and queso was voluntarily discarded.
0.5
39.
3-305.11; Core; One bucket of salsa found stored on the floor in the walk-in cooler. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI- Employee relocated bucket to shelving before being prompted.
0.0
44.
4-903.11(A), (B) and (D); Core; Metal pans on shelving found stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure items are completely dry prior to stacking.
0.5
54.
5-501.113; Core; Overhead lids are missing on the shared outside receptacle. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Contact property management to request the missing lids be replaced.
0.0
General Comments
*Risk Control Plan implemented for cooling. This plan will remain in effect for the next two weeks. The provided cooling log will be completed and emailed to REHS at cristofer.leclair@wake.gov for review.
3-501.14; Priority; One large bucket of queso in walk-in cooler that was cooked and cooled yesterday did not reach 41F or below within 6 hours. Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. See Item #33 for more information regarding cooling methods. CDI- Queso was voluntarily discarded during the inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Salsa in prep cooler holding at 46F. Individual portioned salsa cups holding as high as 55F on the top portion of this prep cooler. TCS food shall be maintained at 41F or less. CDI- Bulk salsa was voluntarily discarded and portioned salsa cups were returned to the walk-in cooler to rapidly cool. Other salsa in this unit holding at 40F. EHS recommends storing salsa cups on the bottom portion of prep unit so that cold air comes in contact with cups.
1.5
28.
7-102.11; Priority Foundation; Found one unlabeled spray bottle of bleach in warewashing area; all other chemical bottles were labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during the inspection.
0.0
33.
3-501.15; Priority Foundation; Queso was found cooling in a large, deep bucket in the walk-in cooler. Cooling shall be accomplished by using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient/using ice wands, placing the food in shallow pans, separating the food into smaller or thinner portions, or using other effective methods. Manager stated that the facility typically uses ice wands to aid in the cooling process but had some new employees work yesterday and forgot to use them. Facility is equipped with four ice wands at the time of inspection. CDI- Cooling methods reviewed with PIC and queso was voluntarily discarded.
0.5
37.
3-302.12; Core; Bulk salt container and lawry spice container missing an identifying label. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be identified with the common name of the food. Containers were labeled at one point but labeling has since been removed. Keep identifying labels on containers.
0.0
41.
3-304.14; Core; Two sanitizer buckets in the kitchen had a concentration of 0ppm when tested. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration (50-200ppm chlorine). CDI- Sanitizer buckets were replenished during the inspection.
0.5
49.
4-602.13; Core; Thick grease buildup was observed on hood vents above the char-grill today. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these removable hood vents and hood system.
0.5
54.
5-501.113; Core; Both overhead lids are missing on the shared outside cardboard receptacle. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Contact property management to have the missing lids replaced.
3-302.11; Priority; 1)Container of prepped raw pork was found stored stacked above cooked, ready-to-eat pork in the walk-in cooler. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Foods were properly arranged during the inspection. 2)Several buckets containing salsa were found on middle shelving of walk-in cooler without lids; salsa was not in the cooling process. Food shall be separated by storing the food in packages, covered containers, or wrappings. CDI- Lids were placed on containers during the inspection.
1.5
16.
4-601.11 (A); Priority Foundation; Cooking pans, utensils, and one salsa bowl found stored as clean with visible food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Utensils were returned to the warewashing area to be properly cleaned and sanitized.
1.5
35.
3-501.13 ; Priority Foundation; Previously frozen cooked chicken and packaged raw beef found thawing at room temperature. Time/temperature control for safety (TCS) foods shall be thawed under refrigeration OR completely submerged under cold running water OR as part of the cooking process. CDI- Foods were returned to the walk-in cooler to continue the thawing process.
0.5
39.
3-307.11; Core; Several containers of frozen, prepped, raw beef were found stacked directly on top of one another in the walk-in freezer. Food shall be protected from miscellaneous sources of contamination. PIC is waiting to receive large lexan containers to properly store foods so that lids may be placed on containers.
0.0
39.
3-305.11; Core; 1)Bucket of food product found stored under shelving on the floor in the walk-in cooler. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Ensure food is stored off of the floor. 2)Ice cream that will be fried was found stored without a lid under forming icicles in the walk-in freezer and ice has accumulated inside container. Food shall be protected from contamination by storing the food where it is not exposed to splash. dust, or other contamination. Do not store exposed food under sources of contamination.
1.0
41.
3-304.14; Core; Three sanitizer buckets on the cook line showing 0ppm chlorine concentration when tested. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration (50-200ppm chlorine sanitizer). CDI- Buckets were replenished with sanitizer at the appropriate concentration.
0.5
43.
3-304.12; Core; Handles to scoops in a few bulk dry goods were found touching product. During pauses in food preparation or dispensing, utensils shall be stored in the food with their handles above the top of the food and the container. Keep handles above the top of the food.
0.0
55.
6-201.11; Core; One absorbent ceiling tile was observed in the dry storage area. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Facility showed EHS a replacement ceiling tile that meets the requirement. Ensure ceiling tile is replaced.
3-501.14; Priority; Two large buckets of cooked black beans in walk-in cooler that were cooked and cooled yesterday did not reach 41F or below within 6 hours. Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. See Item #33 for more information regarding cooling methods. CDI- Both containers of black beans were voluntarily discarded during the inspection.
1.5
28.
7-102.11; Priority Foundation; Found an unlabeled chemical spray bottle near expo area in kitchen. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
1.0
33.
3-501.15; Priority Foundation; Black beans were found cooling in large, deep buckets in the walk-in cooler. Cooling shall be accomplished by using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient, placing the food in shallow pans, separating the food into smaller or thinner portions, or using other effective methods. Manager stated that the facility typically uses ice wands to aid in the cooling process but had some new employees work yesterday and forgot to use them. Facility was only equipped with one ice wand at the time of inspection. Manager stated that he will purchase more wands for use in establishment. CDI- Cooling methods reviewed with PIC and black beans were voluntarily discarded.
0.0
55.
6-501.11; Core; Floor in front of grill is pitted and not easily cleanable. Manager stated that this could be due to either old age or because they use harsh chemicals to clean the floor. Physical facilities shall be maintained in good repair. Repair floor in front of grill.
5-205.11; Priority Foundation; Employee used the handwashing sink to remove debris from a wiping cloth. A handwashing sink may not be used for purposes other than handwashing. CDI- PIC prompted employee to stop this behavior. *This was a repeat violation from the last routine inspection.
1.0
15.
3-302.11; Priority; Container of prepped raw beef was being stored stacked above cooked, ready-to-eat meat in the walk-in freezer. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Employee was directed to re-arrange food during the inspection.
1.5
21.
3-501.16(A)(1) ; Priority; One container filled half way with chicken breasts was holding in hot box near grill at 128F-130F. This was the only item in unit that was improperly hot-holding. TCS food shall be maintained at 135F or above for hot-holding. CDI- Chicken was reheated to above 165F before placing back into unit.
0.0
36.
4-302.12; Priority Foundation; No working thermometer available to check food temperatures in kitchen. A food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. VR- EHS will verify that facility has an accurate working thermometer by (12/28/22).
0.5
37.
3-302.12; Core; Bulk containers of salt and flour were missing an identifying label in the dry storage area. Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be identified with the common name of the food. CDI- Labeling was added during the inspection.
0.0
39.
3-307.11; Core; Two plastic "Thank you" bags containing cooked carnitas were being used for direct food contact in the bot box. This bag is not approved for direct food contact. Food shall be protected from miscellaneous sources of contamination. CDI- Employee was directed to store food in approved containers during the inspection.
1.0
44.
4-903.11(A), (B) and (D); Core; Several metal pans on shelving were stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure utensils are completely dry prior to stacking.
0.5
54.
5-501.113; Core; Shared outside cardboard receptacle with both lids completely missing. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside of the food establishment. *Contact property management to have this issue resolved and have this dumpster replaced to avoid possible point deductions on future inspections.
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 **VR- EHS will verify compliance of item #36 (working thermometer) by 12/28/2022. Follow-Up: 12/28/2022
5-205.11; Priority Foundation; 1)Handwashing sink near warewashing area was used to dump two cups of water. Immediately following, employee used this handwashing sink to remove debris from a wiping cloth. A handwashing sink may not be used for purposes other than handwashing. 2)Large pitcher was being stored in the handwashing sink basin at the bar area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Employee and PIC educated and pitcher was removed during inspection.
1.0
10.
6-301.14; Core; A sign directing employees to wash hands was missing at the bar handwashing station. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing sign was provided by EHS during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Two hand dicers were being stored on the clean dish rack with old food residue present. One spoon and one ladle were being stored as clean with food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Utensils were taken to the warewashing area to be properly cleaned and sanitized during inspection.
1.5
20.
3-501.14; Priority; Three small containers of guacamole prepped this morning around 9:30 did not cool to 41F within 4 hours of prep. Guacamole was being stored in the bottom portion of a prep unit tightly covered with saran wrap. Time/temperature control for safety (TCS) foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. CDI- All three containers of guacamole were voluntarily discarded by PIC.
1.5
28.
7-102.11; Priority Foundation; One unlabeled chemical spray bottle at warewashing area. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
0.0
41.
3-304.14; Core; Sanitizer bucket showing 0ppm chlorine concentration when tested. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration (50-200ppm chlorine sanitizer). CDI- Bucket replenished with sanitizer at the appropriate concentration.
0.5
42.
3-302.15; Core; Observed a half cut cucumber with protective package still remaining on cucumber at the bar area. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Ensure vegetables and fruit are washed before cutting into them.
0.5
49.
4-602.13; Core; Thick grease buildup was observed on hood vents in both hood systems today. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these removable hood vents.
0.5
54.
5-501.113; Core; Shared outside cardboard receptacle with both lids completely missing. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside of the food establishment. Contact property management to have this issue resolved and have this dumpster replaced. *Points may be assessed on next inspection if violation still occurs.
0.0
55.
6-501.11; Core; 1)Floor in front of grill is not smooth and contains multiple pockets that allows for water to collect. 2)Repair two toilet paper dispensers in the women's restroom. 3)Replace missing ceiling tile where recent work was done in the women's restroom. Physical facilities shall be maintained in good repair. Repair items listed.
0.5
55.
6-501.12; Core; 1)Dead bugs were observed in the light fixture of the dry storage area. 2)Minor dust building up at return vent located in the women's restroom. Physical facilities shall be cleaned as often as necessary to keep them clean. Remove the dead bugs in this light fixture.
0.0
56.
6-303.11; Core; New food storage wire rack was recently installed in the walk-in freezer and boxes are being stored on the top shelving where the light is located. This is the only light in the walk-in freezer and having the boxes stored here does not allow for the light to illuminate all areas of freezer. At least 10 foot candles are required at a distance of 30 inches above the floor in walk-in refrigeration units. Relocate these boxes to lower shelving to allow for better light distribution in this unit.
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
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food 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 - Provided education and a template plan to be implemented. No points deducted.
0.0
10.
6-301.11; Priority Foundation; No soap available at bar handwashing sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- Soap provided during inspection.
1.0
10.
6-301.12; Priority Foundation; No paper towels available at bar handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. CDI- Paper towels provided during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Three knives being stored as clean on a magnetic strip with dried food debris present. Three food containers on clean storage rack with food debris present on food-contact portion. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Dirty dishes were sent to warewashing area to be properly cleaned and sanitized.
1.5
21.
3-501.16(A)(1) ; Priority; Queso dip in steam well and grilled chicken and pork in hot-holding unit holding below 135F (see temperature chart). Time/temperature control for safety (TCS) foods shall be maintained at 135F or above. CDI- Food reheated to above 165F and placed back into holding unit.
1.5
33.
3-501.15; Priority Foundation; Two containers of recently cooked chicken flautas left at room temperature to cool observed with an internal temperature between (84F-92F). When cooling hot foods, use any of the following methods: shallow containers with 2 to 4 inch food depth, reduction in food quantity, use of rapid cooling equipment (such as ice wands/paddles), use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 41 degrees F or less, they may be transferred to large containers and tightly covered. CDI-Foods taken to walk-in cooler to cool rapidly.
0.5
35.
3-501.13 ; Priority Foundation; Frozen raw meat being stored in a food container and left at room temperature to thaw. Time/temperature control for safety (TCS) foods shall be thawed under refrigeration OR completely submerged under cold running water OR as part of the cooking process. CDI- Raw packaged meat placed in a container, fully submerged under cold running water to continue the thawing process.
0.0
41.
3-304.14; Core; Two sanitizing buckets (one at the bar and the other near warewashing) showing little chlorine concentration. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration (50-200ppm chlorine sanitizer). CDI- Buckets replenished with sanitizer at the appropriate concentration.
0.0
47.
4-501.11; Core; Seven lights out in the hood system that require replacements. Glass refrigerator panel at the bar area is no longer in good repair. Light above the mini 3-compartment sink at the bar area is not longer functioning. Equipment shall be maintained in a state of good repair and condition. Repair/replace these items.
0.5
53.
6-302.11; Priority Foundation; No toilet paper available in the only stall of Men's restroom. A supply of toilet tissue shall be available at each toilet. CDI- Toilet paper replenished during inspection.
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 *Information sent to rubivmk14@gmail.com/vivajl89@gmail.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *No recipient signature due to COVID-19 precautions. *Food Allergen Poster given to facility.
*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 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
*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.
Contact Information: Marion Wearing 919.618.8964 (mobile) * marion.wearing@wakegov.com (e-mail)
*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. If you have any questions/concerns, please feel free to call 919.618.8964 or email Marion.Wearing@wakegov.com
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
NOTE: Significant improvement has been made since last inspection! Follow-Up: 02/23/2018
Inspector will return Monday 10/16 to ensure that all cold-held foods are held at 45F or below, dish machine is repaired, and cooling methods are effective. If these items are not corrected, an Intent to Suspend may be issued.
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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: 07/03/2017
Several comments were made without deduction because they were not mentioned on past inspections. Please make corrections. Inspection made with the manager Alfonzo.
Observed one employees` drink without lid but it did have a straw (it was stored on lower shelf away from food). All employees` personal drinks shall be kept covered and consumed in a sanitary manner (a straw may be used). Remember that employees` drinks shall be stored below and away from food and beverages, food preparation surfaces, clean food/beverage equipment and utensils and other food/beverage contact items.
0.0
11.
Chlorine sanitizer in dishwasher was less than 50 ppm. It shall be at least 50 ppm but should not exceed 200 ppm (dishwasher technician came during inspection and corrected this issue)...Found several soiled food containers, dishes and utensils that were being stored as clean. Thoroughly wash, rinse and sanitize these items before storing them as clean.
1.5
16.
Found Mexican rice at 120-130F in far left well of steam table. It shall be kept at 135F or above. (Rice was discarded on site)
2.0
17.
Found several incorrect temperatures of cold potentially hazardous foods (see food temperature chart). Keep these foods at 45F or less.
2.0
25.
No thermometer was available in refrigerated drawers under grill line. Provide conspicuous thermometers accurate to plus or minus 3 degrees F in all refrigeration units, including refrigerated drawers.
0.0
26.
Found open containers of coconut and baking soda. Also observed unlabeled container of beans. Once containers/packages of dry foods are opened, store leftovers in covered containers that are labeled to denote contents.
0.0
34.
Found several red tortilla containers, food containers and beverage glasses being stacked while wet. Completely air dry these items before stacking them.
0.5
35.
Found boxes of disposable single service soup cups, cups and lids stored on floor...Also observed unprotected coffee filters...Observed disposable cup dispenser without lid on top of dispenser...Elevate boxes of disposable single service items above the floor using approved shelving. Keep coffee filters in their original plastic bags or in clean covered container or cabinet. Provide cover for top of cup dispenser to protect cups inside.
0.5
36.
Secure the loose and wobbly round "pins" for keeping cutting boards in place at make lines (replace the missing nuts underneath these pins to prevent pins from coming out and falling into food)...Replace the peeling and/or rusty shelving in walk-in cooler and dry storage areas with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Discard the cracked/damaged food containers, lids, bus tubs, black mobile cart, round black serving trays, pitted and corroded knives and burned/damaged utensils and replace these items as necessary...Remove stickers and sticky residue from exteriors of food containers...Observed small water drip forming on bottom of white pipe under walk-in cooler condenser. Repair condenser and/or leaking pipe to ensure water does not drip from pipe (and onto food below). In the meantime, keep container to catch condensation drips until leak can be fixed...Replace the damaged, missing or mildewed caulk by splash guards and behind sink and dishwashing areas (NOTE: If the gaps between backsplashes of sinks and walls are wide enough to clean in between, caulk is not needed in these areas and shall be removed)...Ensure refrigeration units in kitchen (especially make line units) are circulating cool air properly inside units to maintain all foods at 45F or less (this was questionable today since food temperatures varied greatly depending where food was placed in make line top areas).
1.0
40.
Clean the following soiled surfaces and areas: undersides/edges of some food preparation tables, counters, sink drainboards, dishwashing areas--undersides/backsides of equipment door and drawer handles--around faucets at sinks and spray rinse arm in kitchen--metal basket insert below dishwasher spray rinse arm--interiors and exteriors of microwave ovens (including doors, handles)--areas underneath the bar counter (observed splashes where light fixtures are located)--areas around handle on ice bin cover behind bar...Remove ice accumulated around interior of door to walk-in freezer.
0.5
43.
No soap or paper towels were available at handwashing sink behind bar. Maintain soap and paper towels at this sink at all times during operation (bartender was working behind bar during inspection and attending to customer sitting at bar).
1.0
45.
Clean the soiled floor drains throughout establishment...Replace the missing caulk between wall panel and wall in mop sink/can wash...Clean the soiled light switches in rooms throughout kitchen area and in bathrooms.
0.0
46.
Clean the soiled/greasy fire suppression system lines above cooking line equipment. Remove the excess grease from areas way up inside ventilation hood...Lights were not on behind bar above ice dispensing bin and 4 compartment sink. When bar is open, lights shall be on in these areas at all times during operation.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Observed worker handle maintenance items such as mop and then proceeded to handle clean pan...Also observed worker handle raw chicken with gloved hand, discarded glove and proceeded to touch other items without washing hands...After soiling hands in any way (handling maintenance items, garbage, raw meats, etc.), hands must be washed before handling other items in kitchen. After handling raw chicken or other raw meats and eggs with gloved hands, discard goves and wash hands before touching other items in kitchen.
2.0
10.
In walk-in freezer, found large accumulation of ice on top of several boxes of food and container lids. Remove ice from these packages and containers. Do not store food containers under dripping ice. Place sheet pans under dripping ice until condensation leaks or drips can be fixed...In walk-in cooler, found 3 large containers of food that were not covered (food was not cooling down). Cover these containers of food (after food has cooled down completely to 45F or less).
1.5
16.
Found some rice at steam table and in Alto-Shaam hot holding unit at 114-127F. Reheat this rice to 165F or above and then maintain it at 135F or above in pre-heated Alto-Shaam.
2.0
19.
Found one bottle of cleaner stored near food in dry storage. Also found a few unlabeled jugs of chemicals stored behind bar (labels had fallen off). Store all chemicals below and away from food and beverages, food/beverage equipment and utensils, and food/beverage preparation areas...Label all containers of chemicals when labels have come off.
0.0
25.
One metal stemmed food thermometer was reading 24F when calibrated using ice-water method. It shall read 32F, plus or minus 2 degrees F, using this calibration method...Found one thermometer in reach-in refrigerator where temperature was reading 50F but food inside was 43F. Also, no thermomter was available in refrigerated drawers under grill line. Provide conspicuous thermometers accurate to plus or minus 3 degrees F in all refrigeration units (including refrigerated drawers).
0.5
33.
Behind bar, found handle of ice scoop extended into ice (touching ice). If scoop is stored in ice, store scoop with handle extended up and out of ice.
0.0
34.
Found many green trays, food containers and beverage glasses being stacked while wet. Completely air dry these items before stacking them.
0.5
36.
Repair the condensation leaks and drips in walk-in freezer so that condensation does not drip on top of food containers and packages below...Secure the loose and wobbly round "pins" for keeping cutting boards in place at make lines...Replace the rusty shelving in dry storage areas with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Discard the cracked/damagedfood containers, lids, bus tubs, black mobile cart, and bent metal strainers and replace these items as necessary...Remove the aluminum foil from shelves and sides of fryer since foil surfaces tear easily and area not easy to clean...No cold water was available at spray rinse arm faucet to right of dishwasher and dump sink to right of ice bin behind bar. Maintain cold running water under pressure (along with hot water already present) at these faucets.
1.0
40.
Clean the following soiled surfaces and areas: undersides/edges of some food preparation tables, counters, sink drainboards, dishwashing areas--undersides/backsides of equipment door and drawer handles--baby high chairs in storage room off kitchen--around faucets at sinks and spray rinse arm in kitchen...Remove ice accumulated on shelving in walk-in freezer.
0.5
43.
Replace the torn diaper changing pad in women`s bathroom...Consider installing a hard, durable diaper changing table that can be mounted to wall (instead of using a pad with wooden table underneath).
0.0
45.
Remove ice accumulated on floor in walk-in freezer...Seal the cracks in fiber glass reinforced panels in mop sink/can wash area (remove blue tape from walls)...Clean the soiled flooring under equipment and sinks behind bar.
0.5
46.
Clean the dusty ceiling vent covers in both public bathrooms and employees` bathroom...Ensure there is at least 10 ft-candles of light available above all toilets, urinals and handwashing sinks in bathrooms (for cleaning purposes). Light above one toilet in women`s bathroom was very dim today. (NOTE: The light may be dimmed during serving hours but it must be at least 10 ft-candles over fixtures (30 inches above floor) when cleaning takes place.)...Effectively shield the unprotected light bulbs behind bar (or shatter-proof bulbs may be used).
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
In bar area, observed container of lemons, limes, and oranges on end of bar, near customer stools. Do not store these foods near customer seating to prevent possible contamination of food by customers (by coughing or sneezing)...Remove folded wooden tortilla maker and painted stone mortar and pestle from establishment (they are not approved for food preparation).
Observed worker wash his gloved hands at handwashing sink. Do not attempt to wash gloved hands. Before washing hands, gloves must be removed and discarded and then hands are to be washed before putting on clean gloves.
2.0
8.
Found ice condensation that had fallen directly on top of fried ice cream in walk-in freezer, therefore contaminating it. Ice cream was voluntarily discarded on site.
1.5
10.
In walk-in freezer, found large accumulation of ice on top of food containers, packages and container lids. Remove ice from these packages and containers. Do not store food containers under dripping ice. Place sheet pans under dripping ice until condensation leaks or drips can be fixed.
1.5
14.
In walk-in cooler, found cooling pork at 107F after about 2 hours...Also observed large container of red salsa at 59-60F after about 4 hours...Cool hot cooked foods from 135F to 70F withinn 2 hours and from 70F to 45F or less within 4 additional hours...If foods such as tomato salsa have been prepared from room temperature (and not cooked), the salsa shall be cooled to 45F or less within 4 hours.
2.0
16.
Found cheese sauce at 119-120F in sauce warmer. Reheat this sauce to 165F within 2 hours and then maintain sauce at 135F or above.
0.0
23.
In walk-in cooler, observed large 15-18" container with tomato salsa at 59-60F. In walk-in freezer, found tomatillo green salsa at 131-145F in large container with about 10" salsa depth...Also in walk-in cooler observed hotel pans with large pieces of pork with 4 to 6 inch food depth...Before putting salsa in walk-in units, put salsa into small containers in ice-water baths with ice-water at level of food in container (should use metal containers). Stir food frequently. Ice wands or ice paddles may also be used...For large pork pieces, spread pieces on sheet pans (2 inch depth) and put pans of meat on top shelves of walk-in cooler or freezer (preferably uncovered, as long as there is no possibility of overhead contamination)...Remember that hot foods must be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours...For salsas prepared from room temperature ingredients, salsas must be cooled down from room temperature to 45F or less within 4 hours or consider pre-chilling cans of salsa by putting them in walk-in cooler the day before making salsa...Once food has been cooled completely to 45F or less, it may be put into large containers and tightly covered.
1.0
24.
Observed partially frozen cooked chicken being thawed at room temperature. Do not thaw foods at room temperature. Thaw them in refrigerator at 45F or less OR with cold running water running on top of food with sufficient velocity to float off loose particles OR in microwave oven, followed immediately by conventional cooking OR thaw as part of the cooking process.
0.0
35.
Observed formed buckets being reused for food storage (for salt and garlic). Once buckets have been emptied of their original food contents, the buckets and their lids shall be discarded or recycled. They cannot be reused for food storage.
0.0
36.
Remove the accumulation of water at bottom interior of main make line unit. Repair the condensation leaks on this unit...Repair the condensation leaks and drips in walk-in freezer so that condensation does not drip on top of food containers and packages below...Secure the loose and wobbly round "pins" for keeping cutting boards in place at make lines...Replace the rusty shelving in dry storage areas with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Discard the cracked/damaged ice bucket, food container lids, and bent metal strainer as well as damaged/warped round serving trays and replace these items as necessary...Repair/secure the loose knife strip on wall above the beef food prep sink so strip does not fall off wall.
0.5
40.
Clean the following soiled surfaces and areas: undersides/edges of some food preparation tables, counters, sink drainboards, dishwashing areas--undersides/backsides of equipment door and drawer handles--pipes under sink/ice storage bin behind bar--interior of Delfield/Alco freezer--exteriors of equipment, including rear vent openings...Remove ice accumulated on shelving in walk-in freezer.
0.5
44.
Replace the damaged top lids on outside cardboard dumpster.
0.0
45.
Remove ice accumulated on floor in walk-in freezer...Resecure the loose wall panels in mop sink/can wash area so that panels are flat against the wall. Replace missing, cracked or damaged caulk where needed.
0.0
46.
Clean the dusty ceiling vent covers in both men's and women's bathrooms.
0.0
47.
Found items stored on floor in employees' bathroom, in adjacent storage area and in bar area. To facilitate floor cleaning, elevate these items above the floor 6 to 12 inches using approved shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Found numerous incorrect temperatures of cold potentially hazardous foods (PHF) in long make line unit (top and bottom)--see food temperature chart. Keep these foods at 45F or less...Do not keep PHF in this unit (such as cheese, cooked chilis, meats, canned vegetables, salsas, cut tomatoes) until this unit is repaired and maintains the air temperature at 45F or less.
2.0
21.
The "hot" water at 3-compartment sink did not exceed 72-74F during inspection. Also, no hot water was available in dishwasher or food preparation sinks. Provide a minimum hot water temperature of 130F at 3-compartment sink (dishwasher uses chemical sanitizing rinse).
1.5
23.
In walk-in cooler, canned tomato salsa with only dry spices added was at 67F after 5 hours. It was being stored in deep container with 18 inch food depth...Before putting this canned salsa in walk-in cooler in large container, use ice-water bath with ice-water at level of food in container. Stir food frequently. Ice wands or ice paddles may also be used...This product should be cooled rapidly from room temperature to 45F or less within 4 hours...Before this salsa is made, pre-chill cans of salsa by putting them in walk-in cooler the day before added spices to it the next day. Use calibrated thermometer to check for proper cool down if further cooling is needed...Once food has cooled to 45F or less throughout the entire product, it can be tightly covered and stored in walk-in cooler.
0.0
26.
Found a few unlabled containers of dry foods such as flour, etc. Properly label these containers with the names of their contents.
0.0
35.
Keep lid on the top of long styrofoam cup dispenser.
0.0
36.
At waitress station soda dispensing area, soda dispensed although ice bin lid remained open. Re-activate the device on ice bin lid so that soda does not dispense when lid is open...Replace the damaged gaskets on hot holding cabinet doors...Repair or provide maintenance for long make line refrigeration unit to ensure the air temperature is maintained at 45F or less at all times. Found large amount of condensation on interior bottom of this unit. Remove water and repair any condensation leaks...Secure the loose and wobbly small round "pins" for keeping cutting boards in place at make lines...Replace the peeling and rusty shelving in walk-in cooler and in dry storage areas with shelving that meets the standards of NSF or equivalent.
0.5
38.
No hot water was available for dishwasher to properly wash and rinse dishes/utensils according to dishwasher operating panel/instructions (dishwasher uses chemical final sanitizing rinse). Provide hot water to properly wash and rinse dishes/utensils.
0.5
39.
Found a domestic Black and Decker citrus mate machine behind bar. Remove this equipment from establishment since it is not approved for commercial food/beverage service establishments. Replace with equipment that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.0
40.
Clean the following soiled surfaces and areas: undersides of some food preparation tables, counters, sink drainboards, dishwashing areas--undersides/backsides of equipment door and drawer handles--hoses, outlets and pipes behind cooking line (have build-up of grease and dust).
0.5
44.
No hot water is available at mop sink/can wash. Provide hot water under pressure (along with cold water already present) at this sink.
0.5
46.
Clean the dusty ceiling vent grates/covers in bathrooms...Clean the soiled ventilation filters above cooking line.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
No hot water available at 3-compartment sink, dishwasher, food preparation sinks and mop sink/can wash. PERMIT IMMEDIATELY SUSPENDED...Contact Lucy Stack at 919-868-2565 once hot water has been restored to 3-compartment sink, dishwasher and all other sinks that lack hot water in establishment...COMMENT ON MINIMIZING BARE HAND CONTACT WITH FOODS: Whenever possible, avoid handling foods with bare hands (especially ready-to-eat foods that will not be cooked before served to customer) by using clean gloves, utensils, tongs, deli paper, scoops with handles, spoons, or other approved food dispensing utensil...Also minimize contact with raw meats, raw fish/seafood and raw chicken by using gloves and/or dispensing utensils. As always, after contaminating gloves in any way, gloves must be discarded and hands must be washed before putting on new gloves or before handling any other food, equipment or utensils.
Observed food worker cough into hands and proceeded to handle clean food containers without washing hands in between. Also observed worker at dishwasher area handle soiled dishes and utensils and then proceeded to handle clean dishes/utensils without washing hands in between...After contaminating hands in any way, hands must be washed before
2.0
10.
Behind bar, keep approved lid on top of ice dispensing bin when ice is not being dispensed.
0.0
14.
Cooked shredded beef in walk-in cooler was 51F after more than 6 hours (since yesterday). When cooling hot foods, cool them from 135F to 70F within 2 hours and then from 70F to 45F or less within 4 additional hours. Use calibrated thermometer to check for proper cool down.
2.0
17.
Tomato salsa in small containers in waitress area was 64-66F. It shall be kept at 45F or less. Do not keep salsa at room temperature. Keep it in an ice-water bath at 45F or less or under refrigeration at 45F or less.
2.0
23.
Shredded beef (at 51F after more than 6 hours) in walk-in cooler was in a pan of 3 to 4 inch food depth. Since this product did not cool down properly, it may have been too thick to cool down quickly enough...When cooling thick foods, use shallow containers with 2 inch food depth...Before putting it in walk-in cooler, consider using an ice-water bath to start the rapid cooling process. Stir food frequently...When product has cooled to below 70F, you may continue to cool it in ice-water bath OR it can be placed in walk-in cooler. Only partially cover the food OR completely uncover it as long as there is no possibility of overhead contamination (consider putting on top shelves in walk-in cooler) or on cooling/speed rack with space around pans so that cool walk-in air can surround pans completely. Continue to periodically stir this cooling food...Remember that hot food must cool rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours...Use calibrated thermometer to check for proper cool down...Once food has cooled to 45F or less, it can be tightly covered.
0.0
25.
One metal stemmed food thermometer was reading 20F when calibrated using the ice-water method. It shall read 32F, plus or minus 2 degrees, when using this method.
0.5
26.
Found a few small open boxes of corn starch and baking powder. Also found unlabeled flour and sugar. Once dry food packages have been opened, store leftovers in labeled containers with tight-fitting lids OR in zip-lock type bags.
0.0
34.
Observed worker use cloth towel to dry dishes after coming out of dishwasher. After washing and sanitizing dishes and utensils, they must be air dried--not towel dried...Observed a few beverage glasses being stacked while wet. Completely air dry glasses before stacking them...Observed several clean utensils hanging on the same rack and near many soiled food containers and pans. Do not store clean utensils in this area to prevent contamination by soiled utensils.
0.5
35.
Keep lid on top unprotected cup in cup dispenser.
0.0
36.
At waitress station soda dispensing area, soda dispensed although ice bin lid remained open. Re-activate the device on ice bin lid so that soda does not dispense when lid is open...Replace the torn plastic cover on cooling/speed rack in walk-in cooler (This cover should not be used on speed rack if the rack is used for cooling hot foods)...Provide drain line for soda gun holder behind bar. The line shall drain into drain line by means of an approved air gap...Discard cracked and damaged serving trays, container lids and utensils and replace as needed.
0.5
39.
Found a domestic unapproved upright Frigidaire freezer (with only a few bags of food inside) in kitchen. Also found a domestic Black and Decker citrus mate machine behind bar...Remove this equipment from the kitchen and bar areas since they are not approved for commercial food service establishments. Replace with equipment that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.0
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, counters, sink drainboards, dishwashing areas, solid metal shelving and food pass-through areas--undersides/backsides of equipment door and drawer handles--dump sink drain behind bar, including pipes under this area and end of drain line.
0.5
46.
The lighting over some food preparation areas was 41-48 ft-candles (fc); over cooking line areas it was 31-37 fc...Provide at least 50 ft-candles of shielded light in these areas...Clean the soiled OR replace yellowed/brown light fixtures under vent hood...Replace the burned out light bulbs in kitchen to provide the proper illumination as specified above...In walk-in single toilet room in women`s bathroom, the lighting was very dim. For cleaning purposes, the lighting must be at least 10 fc...Clean the dusty ceiling vent fan grates in bathrooms.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
NOTE about use of round straw tortilla holders: Remember to always line these with deli paper, aluminum foil or other approved food contact material before placing tortillas in these holders. When holders are visibly soiled, they shall be cleaned (put through dishwasher).
Walk-in refrigerator: Potentially hazardous foods ranged in temperature from 46-48F. Walk-in freezer is in interior of walk-in refrigerator space. Upon propping open the walk-in freezer door, refrigerated food began cooling. Repair service was called, inspector will visit on Thursday afternoon to verify unit is able to maintain food at 45F/less.
2.0
34.
Salad spinner was stored with tight lid and wet interior (Leave lid off until interior has completely air dried). Clean glasses are stored in a chiller that has pieces of broken glass on interior surfaces, in bar area.
0.5
40.
Mold/debris build-up present in interior of cabinet below soda dispensor, in kitchen. Mold growth present on refrigerator drawer gaskets and dishmachine drainboard caulk seals. Drink spill build-up present on drinking glass/cup storage shelves. Build-up of pooled liquid present in keg refrigerator.
0.5
45.
Need to repair mop sink floor curb so that raw wood is not exposed, due to epoxy floor cover damage.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Inspector will return on Thursday afternoon to verify ability of walk-in refrigerator to maintain food at 45F/less
In walk in freezer, raw chicken stored above bread and ground beef; raw ground beef stored above bacon. In left open-top prep refrigerator, raw shrimp stored above sauces. Store cooked/ready-to-eat food above raw pork, then raw ground beef, then raw chicken. CDI-food moved to proper locations; food storage chart given to manager. Tortillas stored on cloth in plastic grocery bag. Store food only on nonabsorbent surfaces, in food-grade bag (grocery bags are not approved for direct food contact). CDI-tortillas thrown away.
1.5
11.
Sanitizer in spray bottle less than 200 ppm quaternary ammonium. Maintain sanitizer between 200-400 ppm. CDI-All spray bottles refilled with properly mixed sanitizer from unit. A few dirty containers found stored on racks; can opener blade dirty. CDI-These items were placed into dishwashing area to be cleaned/sanitized.
1.5
17.
Food in left open top prep refrigerator not cold enough at beginning of inspection. Hold cold food at 45F or less. CDI-these containers had been taken from the walk in and placed into prep refrigerator less than two hours ago, and were switched out with cold food from the walk in. At end of inspection, food temperature in this unit was again not cold enough so foods were again switched with cold food from walk in, and the temperature of the unit was turned down by manager. These temperatures must be checked frequently to ensure unit is maintaining correct temperature.
2.0
23.
Large clear plastic container of salsa stored in walk in at 70F for one hour. Food made from ambient temperature ingredients has four hours to cool to 45F or less. This container of salsa placed into ice bath to cool quickly.
1.0
25.
Thermometer broken on two drawer refrigerator below grill. One of two food temperature thermometers measured 45F in ice water - adjusted during inspection to 32F.
0.5
26.
One container of chili powder above chicken prep sink unlabeled-labeled by manager during inspection; one open bag of flour in dry storage room. Store opened dry goods in sealed, labeled containers.
0.5
34.
Do not stack containers tightly when wet.
0.0
36.
Repair sagging ceiling of microwave closest to dishwasher. Replace cracked containers - these surfaces present a cleaning obstacle. Repair upper surfaces of ice storage compartment in ice machine - hard plastic has been torn off leaving an open patch which cannot be cleaned effectively; seal seam with foodsafe caulking to provide smooth and easily cleanable surface.
0.5
39.
Rotisserie chicken cooker is not NSF and must be removed from establishment.
0.0
40.
Yellow liquid had spilled onto lid of food in walk in freezer - manager replaced lid with clean one. Clean fan guards in walk in cooler.
0.0
45.
Clean liquid from floor (manager says this may be from a leaking pipe; if so, have it repaired).
0.0
46.
Clean light shields under hood - grease hanging from one shield. Replace burned out lightbulb; replace caulking which is hanging down. Clean light shields throughout kitchen - debris buildup. Replace broken light shield in walk in.
0.5
49.
No documentation of approved training - no credit awarded.
There was on employee drink that was stored on the side with clean dishes. The drink had a lid and straw. The drink still must be stored below all food and food prep areas. The drink must never be stored with the clean dishes. The drink must be stored on the dirty dish side.
0.0
10.
In the walk in cooler and freezer units raw beef and raw hamburger were stored in the same shelf on top of each other. The two meat products had no barrier between the two. Food must be stored according to the final cook temperature of the food product. The food was rearranged to the correct order.
1.5
11.
Clean the inside of the ice machine to remove the mold. Ice is considered a food and must be kept in a sanitized surface. Clean the ice scoop holder to remove the debris that was at the bottom of the ice scoop holder. The ice machine and the ice scoop holder were both cleaned
1.5
17.
There was a container of white cheese that was being held at 53 degrees F. This food product must be held cold at 45 degrees F. The cheese was seating on top of corn in the cooling unit. The corn was cold but the cheese was not in the cooling unit and in no way could maintain proper temperature. The cheese container was placed in ice and brought down to the proper temperature.
2.0
38.
Provide Quat pH test strips there were no strips on hand at the time of the inspection.
0.5
43.
Provide hand sings at all hand sinks. Hand signs were left with the manager.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Clean glasses are stored in glass chiller that has pieces of broken glass on interior surfaces (in bar area).
0.5
46.
Replace missing light bulbs over utensil wash sink in bar, to meet minimum requirement of at least 50fc. Dust/food oil build-up present on light shields , in fume hood, above grill tops.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Food Storage In A Refrigerator/Freezer handout given to manager during inspection.
Keep all foods covered in walk in cooler to prevent contamination. Do not store raw potentially hazardous foods over ready to eat items. Do not store food on the floor. Use prep sink for designated use only.
5.0
15.
Store utensils in such a way to prevent contamination.
Cover all ice in ice bins. Do not use prep sinks for anything other than designated use.
2.5
15.
Allow all utensils to air dry.
1.5
General Comments
#9- All foodhandlers drinks must be kept below food or food contact surfaces. #11-Thoroughly clean and sanitize slicer. #23- Keep dumpster doors closed when not in use.
