3-302.11; Priority - On table top, uncovered container of strawberries was a few inches away from pans of raw hamburger being placed into pans...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by by moving container of strawberries from raw hamburger prep area.
1.5
15.
3-304.15 (A); Priority - Observed worker with gloved hands crack raw eggs into pan and then handled clean utensils and ready-to-eat foods with contaminated gloves...If used, single used gloves shall be used for only one task such as working with raw animal food or ready-to-eat foods, used for no other purpose, and discarded when soiled or damaged or when interruptions occur in the operation...CDI by having worker discard gloves and wash hands.
0.0
16.
4-601.11 (A); Priority Foundation - Observed many stacked food containers being stored as clean with some food debris on them and old stickers and sticky residues on exteriors (sticker residues on pan exteriors can stick to interiors of clean pans stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.
1.5
21.
3-501.16(A)(1); Priority - Country ham was at 122F on grill top...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by serving ham before end of inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods above 41F (see temperature chart)...Unless actively preparing, properly cooling or using time as a public health control, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
28.
7-102.11; Priority Foundation - Spray bottles with quaternary ammonium sanitizer in them were labeled as "disinfectant" (PIC stated pre-labeled bottles were provided by chemical company for sanitizer), and one spray bottle with blue liquid had no label...Working containers of cleaners, sanitizers, etc. shall be labeled with common name of product inside...CDI by properly labeling sanitizer bottles and discarding blue liquid.
0.0
35.
3-501.13; Priority - In food prep sink, sealed packages of raw hamburger were "thawing" in standing warm water (83F) and hamburger was at 72F...TCS* foods shall be thawed under refrigeration at 41F or less OR completely submerged under running water (70F maximum) with sufficient velocity to float off loose particles into an overflow OR thawed in microwave immediately followed by conventional cooking OR thawed as part of cooking process...CDI by removing hamburger from standing water.
0.5
41.
3-304.14; Core - Quaternary ammonium (QA) sanitizer in one wiping cloth bucket was less than 200 ppm (should be 200-400 ppm for type of sanitizer used)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by replacing sanitizer.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean plates were stored on soiled surfaces/shelves. Some clean plastes/bowls in wait station area were stored with food contact sides up (a few were splattered with food debris). Some clean food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allowed air drying, and covered or inverted on clean, dry surfaces...Separate clean, wet containers so they completely air dry before stacking. Cover or invert dishes/containers on clean surfaces and away from areas where they can be splashed by food debris.
0.5
45.
4-903.11(A) and (C); Core - Some disposable food containers, several stacks of disposable cups and coffee filters were unprotected...Single service disposable food/beverage containers shall be protected from contamination...Cover or invert disposable containers on clean surfaces. Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Keep coffee filters in their original plastic sleeves or in covered container.
0.5
47.
4-205.10; Core - When ice bin lids at soda dispensing stations are open, soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Re-active devices on ice bin lids so that when lids are open, soda cannot be dispensed from above.
0.5
47.
4-501.11; Core - Some shelves inside refrigerators/freezer and in dry storage were rusty/damaged...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving.
0.0
47.
4-502.11(A) and (C); Core - Some food containers and lids were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
47.
4-501.12; Core - Several cutting boards had deep knife cuts and dark stains...Cutting boards with scratches and scoring shall be resurfaced or replaced if they cannot be effectively cleaned and santized...Resurface or replace damaged cutting boards.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled refrigerator/freezer interiors, doors, door frames, hinges, fryer exteriors, wire and solid metal shelves, unused drawers (wait station area)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
0.5
54.
5-501.114; Core - Cardboard dumpster drain had no plug...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plug.
0.0
54.
5-501.116; Core - Grease dumpster exterior top had significant grease build-up...Trash/recycling receptacles shall be cleaned frequently enough to prevent soil/grease build-up...Increase cleaning frequency of grease dumpster exteriors.
0.0
55.
6-501.11; Core - When hot and cold faucet knobs are completely turned off, water still runs forcefully through hose with spray nozzle at the end (faucet is leaking). Walk-in freezer door had ice build-up (metal door frame stripping not heating?), and door could not be closed completely (cooler air condensing, causing ice build-up). Some back kitchen light shields were cracked. No hot water was available at food prep sink. Cold water knob was stripped at wait station dump sink...Physical facilities shall be kept in good repair...Repair leaking mop sink faucet, faucet knobs, walk-in freezer door frame heat strip (remove accumulated ice). Replace cracked light shields.
0.5
55.
6-501.12; Core - Flooring under wait station equipment/counters and behind ice machine was soiled. Walls were soiled under dishwashing area. Significant ice was accumulated on walk-in freezer ceiling...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above, removing all ice where accumulated.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Re-train workers on proper handwashing (when to wash, how to wash, etc.) - washing hands with warm water and soap for 10-15 seconds at handsink and use paper towel to turn off faucet knobs to prevent recontamination of clean hands.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.
0.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes were left in a dirty container. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination. This is a repeat item. CDI. The dishes and container was placed in the dish machine.
1.0
47.
4-501.12; Core; There was a large cutting board that had deep cuts and grooves on the surface of both sides of the cutting boards. Surfaces such as cutting boards and blocks that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they ae not capable of being resurfaced. This was a general comment on the last inspection.
0.5
49.
4-601.11(B) and (C); Core; Clean around the grill and cooking equipment. Clean the shelves the plates are stored on under the grill area. Clean the gaskets and bottom of the cold hold units. Equipment must be kept free of an accumulation of dust, dirt, Food residue, and other debris.
0.5
55.
6-501.12; Core; Clean the floor and walls around the sinks and food prep areas. Physical Facilities must be cleaned as often as necessary to keep them clean.
3-501.16 (A)(2) and (B); Priority; Raw eggs were being held cold at 58F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The eggs were placed in a cold hold unit and a bag of ice was placed on top of the eggs to help the eggs cool down to 41F
1.5
38.
6-501.112; Core; There was a dead roach observed in the dry storage area. Dead insects and other pests must be removed from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
0.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet.
0.0
44.
4-903.11(A), (B) and (D); Core; There were several dishes stored as clean but were left in seating water. There were several dishes that were clean but were placed in a container with food at the bottom of the container. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored where they are not exposed to splash, dust, or other contamination.
1.0
47.
4-501.12; Core; There was a large cutting board that had deep cuts and grooves on the surface of both sides of the cutting board. Surfaces such as cutting boards and blocks that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
0.0
49.
4-601.11(B) and (C); Core; Clean the shelves around the cooking equipment and grill area. Clean the gaskets on the cold hold units. Clean the shelves in the cold hold units. Equipment must be kept free of an accumulation of dust, dirt, Food residue, and other debris.
0.5
55.
6-501.12; Core; Clean the ceilings in the walk-in freezer to remove the ice. Clean the ceilings in the lobby to remove the dust. Clean the floors and walls near the food prep and cooking equipment. Physical facilities must be cleaned as often as necessary to keep them clean.
0.5
56.
6-202.12; Core; Clean the vents around the ac vent to remove the dust in the dinning room. Ventilation systems must be clean so they do not cause contamination of Equipment or Food Contact Surfaces.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: COVID-19 restaurant guidance memo...DO NOT dispense condiments into ramekins since this is not an approved food preparation area...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: Remind workers to wash hands at approved handwashing sinks only--not at dump sinks. Also, observed dishwashing person wearing dangling bracelets. Remember that people who are working with food cannot wear any jewelry on hands and arms except for a plain ring...*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...Verification visit to be made on Friday, August 9, 2019 to evaluate completion of Item #49 on this report. Follow-Up: 08/09/2019
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*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.
Found some soiled containers in the clean storage area. Food contact surfaces are to be cleaned and sanitized. Containers were taken off of the clean storage area and moved to the utensil washing area.
1.5
16.
Single service sauce cups of cheese sauce were hot holding between 96-145F at the steam table, on the cook line. Potentially hazardous foods are to be hot held at or above 135F. Made suggestion of limiting the amount of cheese sauce containers to two high at the steam table. The ones above two were not maintaining minimum of 135F. Temperature abused foods were voluntarily discarded.
0.0
17.
Sliced tomatoes, sliced turkey, and crepes were holding above 45F inside of the prep cooler. Butter, on the server line, was holding above 45F. Potentially hazardous foods are to be cold held at or below 45F. Made suggestion of lowering the amount of food in the containers of the prep line cooler. Make sure butter is iced down better.
2.0
33.
In-use knife was stored in between the grill and reach-in cooler. That is not a clean storage area for in-use utensils. Keep utensils stored in clean areas.
0.5
34.
Clean multi-use containers were stacked on top of each other before air-drying was complete. Multi-use items are to air-dry by either cross stacking or separation.
0.5
36.
Re-surface or replace the worn cutting boards in the facility. Rusted shelving found inside of the reach-in and walk-in cooler. Paneling underneath the prep line cooler, shelf, was coming apart. Must be in good repair.
0.5
40.
Clean the debris found on the ticket holder. Clean the build-up on the cubbie, holding the cutting board; chocolate chips were in the area. Clean the gritty build-up underneath the prep tables of the server line.
0.5
44.
The sliding door for the outside dumpster was left open while not being in use. Keep the dumpster doors and lids kept closed when not in use to help prevent pest from entering or waste from leaking/falling out.
0.5
46.
Replace the cracked light shield located on the cook line. Work order on the replacement of the light bulb in the ladies restroom.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Talked to the manager about ensuring that any server, preparing salads at the server prep cooler, wears a hair restraint. That is considered prepping.
Sliced cheddar cheese was stored directly on the rack, of the reach-in cooler. Foods must be protected during storage. Cheese was voluntarily discarded by the manager.
0.0
11.
Soiled plates were found below the grill, in the clean plate storage. The lemon slicer had some old debris on it. There were a few saucer bowls that were not clean, beside of the soda fountain machine. Food contact surfaces must be cleaned and sanitized.
1.5
16.
Sausage links and grits were holding below 135F in their hot holding unit. Potentially hazardous foods must be hot held at or above 135F. Sausage and grits were reheated to 165F.
2.0
35.
There were single service tooth picks in a container that was not clean. Keep the tooth picks stored in or on a clean surface.
0.5
36.
There were some cracked or worn lids and containers in the facility. Re-surface or replace the worn cutting boards in the facility. Missing hinge guards for the reach-in cooler for egg storage.
0.5
40.
Clean the debris found on the ticket holder. Clean inside of the mechanical doorway of the fryers. Move the plates, below the grill, and clean the food debris in the area. Clean the black build-up accumulating around the nozzles for the soda fountain machine.
0.5
46.
Clean the ventilation build-up found on the inside of one of the reach-in coolers, on the cook line.
0.0
49.
Documentation of approved training - 2 point credit awarded.
There were a lot of uncovered foods in the prep coolers, reach-in coolers, and freezers. Single service containers of shredded cheese were stored on top of each other without the use of barrier in between to help prevent contamination. Meat, that was once put on the grill, was put back into the reach-in cooler on another food. Bagged and unbagged shrimp were stored in the same container, in the reach-in freezer. Foods must be protected during storage.
1.5
11.
Found soiled plates and bowls on the front line and cook line storage areas. Multi-use items are to be washed, rinsed, and sanitized. Routinely, check the plates and bowls in those areas to ensure cleanliness.
1.5
23.
There were some containers of gravy made with condensation build-up on the lids. Turn the lids to let the steam escape the gravy. Gravy can also be put in an ice bath or cool in the walk-in freezer to help meet the temperature requirements.
0.0
25.
2 out of 3 thermometers calibrated in ice/water mixture were not holding at 32F. Calibrate thermometers daily to 32F.
0.5
34.
Clean containers, underneath the prep table, were stacked on top of each other before air-drying was complete. Containers are to air-dry by either cross stacking or separation before stacking.
0.5
35.
There were single service food trays, containers, lids, and filters stored with the food contact portion being exposed. Store these items invertedly or keep in its original plastic to help prevent outside contamination.
0.5
36.
Resurface or replace the stained and deeply cut cutting boards. Discard the plastic containers that are no longer in good repair. Replace the torn gasket on one of the cooler doors, located on the cook line. Repair the leak for the sprayer located at the warewashing machine. (cutting boards on order)
0.5
40.
Clean the food debris on the back and sides of the top part of prep cooler, located on the server line. Clean the reach-in cooler on the cook line. Clean the shelving area for the clean plates. Clean the shelving for the air-drying area. Clean the dust build-up on the shelf holding the microwave. Clean the build-up on the sprayer for the warewashing machine. Clean the black build-up around the nozzles for the fountain drink machines.
0.5
44.
The sliding door, for the outside dumpster, was open while not in use. Keep the sliding door closed on the outside dumpster to help prevent any pest from getting inside or waste from leaking out. Clean the trash around the outside dumpster.
0.5
46.
Change out the cracked shield in the utensil washing area. Slight dust accumulation found on the front server line and inside of the reach-in cooler. Change out the light bulbs for the serving window.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Found one employee drink near food prep area (it was covered and had a straw). Store all employees` drinks below and away from food, food preparation areas, and areas where food equipment, utensils and dishes are stored.
0.0
3.
Observed worker handle raw meat packet with gloved hands and another worker handle raw eggs with gloved hands. They continued to touch other items around them after handling these raw items and did not discard their gloves and wash hands. After contaminating gloves with raw egg or raw meat or after handling anything else that contaminates hands, gloves must be discarded and hands must be washed before putting on new gloves.
2.0
11.
Found many soiled plates in storage under the cooking line (many were soiled possibly from the trash bag attached to the sauces at the cutting board area)...Clean and sanitize these plates before storing them.
1.5
17.
Found raw cut tomatoes at 52F and deli turkey at 51F. Keep these foods at 45F or less. Do not overstack the food in containers at these prep top units to maintain proper temperatures.
2.0
26.
Label the container of sugar in waitress area.
0.0
34.
Found many food containers and dishes being stacked while wet. Completely air dry these items before stacking them...Store the plates under cooking prep line further back under prep line so they are not soiled by food splashes and so they are not contaminated by soiled aprons worn by workers.
0.5
35.
Found black take-out food containers with their food contact sides up. Invert these containers...Store styrofoam take-out containers inverted on shelves below counters in waitress area to prevent contamination.
0.0
36.
Resurface or replace the stained and deeply cut and stained cutting boards...Replace the missing or damaged caulking by handwashing sinks...Discard the many cracked food containers and lids and replace as necessary...Re-activate the devices on the soda found ice bin lids so that soda does not dispense when ice bin lids are open.
0.5
40.
Clean the following soiled surfaces and areas: wire shelving in back storage area--food scales--backsides/undersides of equipment door handles--some baby high chairs--side metal holders where clean glass trays are stored--undersides of solid metal shelves.
0.5
44.
Replace damaged trash cans in kitchen...Clean the soiled exteriors of outside grease and garbage dumpsters (especially near the doors and lid)...Do not use a trash bag attached to sauces at cutting board top as a garbage disposal area...Replace the damaged drain plug on brown dumpster.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: When washing items outdoors, wash water must not go into storm sewers. All wash water must be disposed of in sanitary sewers in your mop sink/can wash areas inside restaurant.
Found some clean orange juice carafes and syrup containers with dried food debris on the inside of them. Since these containers have narrow necks, it is difficult to clean and sanitize inside them in the dishwasher. They should be washed using a brush and then rinsed and sanitized (for at least 2 minutes in sanitizer) in the 3-compartment sink...Found one "clean" hand slicer in storage that had a little food debris on it. Clean and sanitize this slicer before storing. (corrected during inspection)
0.0
17.
Found some boiled eggs in refrigerated prep top area that were at 55F (they were above the container level). They shall be kept at 45F or less...Do not overstack the food in containers at these prep units. (corrected on site)
0.0
25.
Two of three metal stemmed food thermometers were reading 20F and 26F respectively when calibrated using the ice-water method. They shall read 32F when using this calibration method.
0.5
26.
Found open bags of seasoning, cocoa, flour, and grits. Once packages are opened, store extra food product in labeled containers with lids or zip-lock type bags.
0.5
34.
Still found some clean food containers being stacked while wet. Completely air dry these containers before stacking them...Clean the soiled/dusty wire shelving where clean food containers are stored.
0.5
35.
Found take-out black food containers and small white dressing/sauce containers ("ramekins") with their food contact sides up. Store these inverted or in their original packaging...Keep unprotected coffee filters in their original plastic bags...Keep unprotected stack of cups in approved dispenser or in their plastic sleeve up to rim of top cup on stack...Do not store take-out food containers on paper lining.
0.5
36.
Resurface or replace the stained and deeply cut cutting boards...Replace the missing or damaged caulking by handwashing sinks...Discard cracked food containers and replace as necessary...Re-activate the devices on the soda found ice bin lids so that soda does not dispense when ice bin lids are open.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, counters and waitress trash areas--legs of equipment in dishwasher area--wire shelving throughout kitchen area--food scales--backsides of equipment door handles--hinges, frames and under side edges of refrigerator/freezer doors--the shelf areas under cooking surfaces at entire cook line (especially in back areas)--baby high chairs (thoroughly clean and disinfect these chairs after use).
0.5
44.
Clean the soiled exteriors of kitchen trash cans and replace damaged cans...Clean the exteriors of outside grease and garbage dumpsters (especially near the doors)...Clean up the spills from ground around dumpsters...Keep dumpster doors closed where there is garbage in them.
0.5
45.
Remove the large amount of water that has accumulated under the waitress area counters/cabinets.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE regarding Item #3: Remember - when the food worker at the "egg station" touches raw eggs, either he must discard gloves and then wash hands before putting on new gloves OR he must stay at his station and touch only the egg products and respective egg cooking utensils.
Remember - when the food worker at the "egg station" touches raw eggs, either he must discard gloves and then wash hands before putting on new gloves OR he must stay at his station and touch only the egg products and respective egg cooking utensils. He should not be opening refrigerator doors, touching other food items or clean plates until his hands are washed or until he is wearing clean gloves.
0.0
13.
Ensure the "overeasy" eggs are cooked to a minimum of 140F in all parts.
0.0
16.
Several sausage links were at temperatures as low as 124F. They shall be kept at 135F or above. (Reheat to 165F or above and then maintain at 135F or above)...Keep sausage links as close as possible to metal pan to maintain proper temperatures.
2.0
23.
Remember - when cooling hot foods (as in the case of pot roast gravy), use shallow containers (2 to 4 inches in depth maximum) and uncover or only partially cover containers of food to allow heat to escape. Do not completely cover until food is 45F or less.
0.0
34.
Found many food containers still being stacked while wet. Completely air dry these containers before stacking (repeat from last few inspections).
1.0
36.
Found several stained and deeply cut cutting boards. Resurface or replace these boards...Replace damaged door gaskets on refrigerators...Replace the missing or damaged caulking behind the dishwasher area...Discard cracked food containers and lids and replace as necessary...Replace the badly cracked plastic curtain by the walk-in freezer door.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables and counters--backsides of equipment door handles and under side edges of refrigerator/freezer doors--interior corners and doors edges of dishwasher--the areas under cooking surfaces at entire cook line (especially in back areas) and under cutting boards--exterior sides of fryers and some refrigerator/freezers units--interiors of some refrigerators and microwave ovens--undersides of cutting board metal extensions and solid metal shelves in main food preparation area--baby high chairs.
0.5
46.
Found many coated light bulbs above the main food pass-through area that were peeling. Replace these bulbs with similar shatter-proof bulbs.
0.5
47.
Elevate maintenance equipment and chemicals 6 to 12 inches above the floor using approved shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Found some raw meats being stored above ready-to-eat foods in reach-in freezer. In freezers and refrigerators, store foods according to final cook temperatures: Raw chicken (to be cooked at least to 165F) on bottom, raw hamburger (cooked to at least 155F) above chicken, raw pork (cooked to at least 150F) above hamburger, raw shelled eggs (cooked to at least 140F) above pork, raw steak (cooked to at least 130F) above eggs and on top shelves store vegetables, cooked foods, condiments, desserts, breads, and other ready-to-eat foods.
0.0
11.
Found many soiled "clean" plates under cook line and dried orange juice particles inside clean carafes. Also found a few soiled "clean" salad plate in walk-in cooler...Thoroughly clean and sanitize these items....Do not store plates so close to edges below cooking lines to prevent conamination from falling food...To be able to adequately clean and sanitize orange juice carafes, hand wash by using a brush and sanitize for at least 2 minutes in quaternary ammonium sanitizer in 3rd compartment of 3-compartment sink. Since the necks on these carafes are narrow, it may be very difficult for chemical sanitizer in dishwasher to adequate sanitize the carafe interiors....Found a hand slicers in storage with food residue on them. Thoroughly clean and sanitize these slicers before storing.
1.5
17.
At the refrigerated prep top area across from cooking line, do not overfill metal containers with food to ensure proper temperatures (45F or less). Only fill to lines on sides of containers.
0.0
19.
Found many bottles and spray cans of chemicals being stored by food items under cooking line and under corner food preparation sink. Store all chemicals below and away from foods, food preparation areas, and food equipment and utensils.
1.5
25.
Found one metal stemmed food thermometer that read about 22F when calibrated using the ice-water method. It shall read 32F, plus or minus 2 degrees F. (The other thermometers were well-calibrated)
0.0
26.
Found a few unlabeled containers of powdered sugar and granulated sugar as well as a small open bag of sugar. Once bags, boxes or packages of dry food products are opened, store them in labeled containers with tight-fitting lids.
0.0
33.
The running water dipper well for the butter scoops was just dripping into the well. When soiled scoops are in this well, the water shall have a steady stream of water.
0.5
34.
Found many food containers being stacked while wet. Completely air dry these containers before stacking.
1.0
35.
Do not store small plastic disposable cups in dry foods like sugar. To properly dispense dry foods, use a multi-use scoop with an extended handle...Invert take out plates and styrofoam containers to prevent contamination.
0.0
36.
Found several very stained and deeply cut cutting boards. Re-surface or replace these boards...Replace damaged door gaskets on refrigerators/freezers....Found a garbage bag being used on top of a cutting board at cooking line (held in place by metal food containers). Discontinue this practice since garbage bags are not approved for food contact surfaces....Reactivate the mechanism on ice bin at soda dispensing machine in waitress area corner so that soda will not dispense when ice bin lid is open...Replace the missing caulking around the ice bin at this dispensing area.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables counters--backsides of equipment door handles and under side edges of refrigerator/freezer doors--interiors and doors/edges of dishwasher--interiors of refrigerators/freezers including the wire shelving--the areas under cooking surfaces at entire cook line (especially in back areas) and under cutting boards--exterior sides of fryers--baby high chairs
0.5
45.
Clean the flooring underneath the cooking line (by wall areas and hard to reach places).
0.5
46.
Clean the soiled/dusty ceiling vent grates in kitchen/back hall area and in bathrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found raw cheese steak uncovered and stored near uncovered container of buttered bread in reach-in freezer. Also found many raw meats and chicken stored above or beside vegetables in this freezer and in walk-in freezer. Store all foods according to their final cook temperature: Raw chicken (to be cooked at least to 165F) on bottom, raw hamburger (cooked to at least 155F) above chicken, raw pork (cooked to at least 150F) above hamburger, raw shelled eggs (cooked to at least 140F) above pork, raw steak (cooked to at least 130F) above eggs, and condiments, beverages, cooked foods, vegetables all stored on top. (Corrected on site)
2.5
9.
Observed food worker crack raw eggs into a pan with gloved hands and then proceed to touch spatula handles and clean plates with contaminated gloved hands. Once gloves are contaminated, they shall be discarded and then worker shall wash hands before putting on clean gloves. (Corrected on site)
2.5
11.
Found many soiled plates being stored below the cooking line. Clean and sanitize these plates.........Found a large amount of food debris on the electric slicer (slicer had not been used today). Thoroughly clean and sanitize this slicer (in cracks, crevices, undersides of slicer) after every use to facilitate easier cleaning. (Both items above corrected on site)
2.5
15.
Found many knives stored in a soiled container. Clean this containers.........Found exposed silverware being stored below personal jackets and sweaters. Do not store silverware under personal clothing........Found clean food containers and pans being stored on the "dirty" side of the 3-compartment sink near the wash sink. Do not air dry clean utensils, pans and containers on this "dirty" drainboard..........Found many food containers being stacked while wet. Completely air dry these containers before stacking..........Found many stacks of plates being stored on soiled shelving underneath cooking line/grill areas. Clean this shelving (especially in the back areas near the walls).
1.5
17.
Clean the following soiled areas and surfaces: exteriors of some cooking equipment, including cracks and crevices at grills--interiors of some refrigerators/freezers--undersides of some solid shelving and top sides of some solid shelves in waitress/beverage area--other metal cabinets throughout the kitchen/waitress station area.............Reconnect the levers inside both ice bins at soda fountain stations so that soda will not dispense when ice bin covers are open (to maintain NSF requirements on that equipment)..........Repair the leak on faucet near the vegetable preparation sink.........Remove the accumulation of ice from light fixture in walk-in cooler. Repair any condensation leak causing this ice to accumulate..........Replace damaged and torn door gaskets on refrigerators/freezers.........Remove the sticky residue left from stickers on the exteriors of food containers and pans.
1.0
24.
Observed a live cockroach on table near electric slicer. Use effective and approved means to eliminate cockroaches and other pests from the facility.
2.0
General Comments
No points taken for the following: (16) Found a few plates, trays and coffee filters with food contact sides up. Invert them or keep them in their original plastic bags. Ensure the trays/surfaces these items are stored on are kept clean..........(28) Clean the soiled flooring under equipment (especially near walls). Remove cleaning water where it has accumulated in corners.............(29) In walk-in freezer, found exposed light bulbs. Effectively shield these bulbs. Also, ensure that at least 10 ft-candles of light is provided in walk-in freezer and in bathrooms (at the sink areas)...........(32) Be sure to keep items (such as chemicals, etc.) off floor 6 to 12 inches using approved shelving....to facilitate easier floor cleaning.........2 pts for ServSafe.
FOUND THE FOLLOWING INCORRECT TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS (PHFs): LIGONBERRY BUTTER AT 54F, COUNTRY GRAVY AT 128F, SAUSAGES AT 111F, CHEDDAR CHEESE SLICES AT 52-56F, BEEF GRAVY IN BAGS AT 72F, WHIPPED BUTTER AT 52F. KEEP ALL PHFs (SUCH AS MEATS, DAIRY PRODUCTS, COOKED VEGETABLES, COOKED PASTA, COOKED RICE) AT 45F OR LESS OR 140F OR ABOVE......THE BEEF GRAVY IN BAGS WAS BEING THAWED CORRECTLY (UNDER RUNNING WATER) BUT THE "COLD" WATER COMING OUT OF THE COLD WATER TAP WAS 92F. IT MUST BE 70F OR LESS. ALSO, THE GRAVY HAD COMPLETELY THAWED OUT AT THE SURFACE TEMPERATURE WAS 72F (HAD BEEN THAWING TOO LONG).............FOR FOODS SUCH AS THE CHEESE AND LIGONBERRY BUTTER STORED IN THE REFRIGERATED PREP TOP UNITS, DO NOT OVERFILL THEIR CONTAINERS. ONLY FILL FOOD TO THE LINE ON THE CONTAINERS............FOR WHIPPED BUTTER, ICE SHOULD BE AT THE LEVEL OF BUTTER IN ITS CONTAINER..........FOR THE SAUSAGES, DO NOT COOK SO MANY AT A TIME. THEY ARE NOT MAINTAINING AT 140F OR ABOVE IN ITS STEAM TABLE CONTAINER BECAUSE THERE ARE SO MANY OF THEM. CONSIDER PUTTING ONLY 3 OR 4 INCHES OF PILED UP SAUSAGES IN THIS CONTAINER AT A TIME. BE SURE TO CHECK TEMPERATURES. (CORRECTED ON SITE)
2.5
7.
FOUND SEVERAL OPEN BAGS OF SUGAR, SPICES, ETC. AND ONE OPEN BAG WAS WRAPPED IN PLASTIC WRAP. ONCE OPENED, STORE THESE DRY FOOD PRODUCTS IN LABELED CONTAINERS WITH TIGHT-FITTING LIDS OR IN ZIP-LOCK TYPE BAGS.
1.0
11.
FOUND SEVERAL SOILED KNIVES STORED ON SOILED MAGNETIC STRIPS. CLEAN AND SANITIZE THESE KNIVES AND MAGNETIC STRIPS.........FOUND MANY SOILED PLATES STORED BELOW THE COOKING LINE--CLEAN AND SANITIZE THESE PLATES.........FOUND SOILED CHILI AND ONION HANDSLICERS IN STORAGE. THOROUGHLY CLEAN AND SANITIZE THESE SLICERS BEFORE STORING..........THE QUATERNARY AMMONIUM SANITIZER (QUAT) IN 3RD COMPARTMENT OF 3-COMPARTMENT SINK WAS LESS THAN 200 PPM. IT SHALL BE AT LEAST 200 PPM BUT SHOULD NOT EXCEED 400 PPM. (CORRECTED ON SITE)
2.5
15.
DO NOT STORE PLATES UNDER THE COOKING LINE SO CLOSE TO THE EDGE. FOOD WORKERS ARE BRUSHING THEM WITH THEIR SOILED APRONS AND FOOD IS FALLING ON TOP OF THEM. PUSH ALL STACKS OF PLATES FURTHER UNDERNEATH COOKING LINE (AT LEAST 6 TO 12 INCHES BACK FROM THE EDGE) TO KEEP THEM PROTECTED FROM CONTAMINATION............FOUND MANY SYRUP CONTAINERS THAT WERE WET ON A LEDGE ABOVE FOOD PASS-THROUGH AREA. RELOCATE THEM TO AN AREA WHERE THEY CAN THOROUGHLY AIR DRY BEFORE PUTTING THEM BACK ON THE LEDGE.
1.5
17.
CLEAN SOILED AREAS UNDER EQUIPMENT HANDLES--REPLACE THE TORN GASKET ON BOTTOM OF DOOR TO WALK-IN FREEZER--REMOVE THE SMALL ICE BUILD-UP FROM INSIDE BOTTOM OF TRAULSEN REACH-IN FREEZER
1.0
31.
FOUND CONTAINER OF QUAT SANITIZER CONCENTRATION HANGING DIRECTLY ABOVE THE SANITIZING SINK. THIS CONTAINER SHALL BE MOVED TO THE LEFT TO PREVENT POSSIBLE CONTAMINATION OF CLEAN AND SANITIZED UTENSILS AND FOOD CONTAINERS.
2.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (30) REMOVE THE EXCESS ICE BUILD-UP FROM CEILING LIGHT FIXTURE IN WALK-IN FREEZER (CHECK TO SEE IF THERE IS A CONDENSATION LEAK THAT IS CAUSING THIS BUILD-UP)..........(34) FOUND PERSONAL COATS HANGING ABOVE AND TOUCHING SEALED BAGS OF FLOUR. MOVE THESE COATS OR MOVE THE FLOUR TO PREVENT CONTAMINATION OF FLOUR BY COATS...........NOTE: COLD WATER IN THE KITCHEN AND IN THE BATHROOMS IS RUNNING WARM. CHECK INTO THIS TO ENSURE PLUMBING IS WORKING PROPERLY...........2 PTS FOR SERVSAFE.
