Observation: The final temperature observed during the cycle of machine exceeded 194F and was observed at 199F and 200F respectively. Verification: Repair dish machine and ensure proper temperatures are maintained by 7/20/2024.
4-501.112; A) Except as specified in par. (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF), or less than: Pf
(1) For a stationary rack, single temperature machine, 74oC (165oF); Pf or
(2) For all other machines, 82oC (180oF). Pf
1.5
22.
Observation: Due tot he 2 door upright refrigerator uable to hold temperature of 41F or below, chicken was found holding at 48F (45m). CDI: Chicken was moved to an additional refrigeration unit holding at proper temperature of 41F.3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
1.5
28.
Observation: Spray bottle of steel cleaner stored on the top edge of ice machine over/near prep sink where food is cooled. CDI: Operator removed spray bottle from this top ledge and placed where other chemicals are stored at mop sink.
7-201.11; Priority; POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
0.0
39.
Observation: During preparation at the cook line food can be exposed to sources of drip contamination due to condensation that is forming at the ventilation system that abutts the edge of the hood system. Excessive condensation observed forming on this overhead ceiling vent. Repair the system to prevent water drip at this point of use.
3-305.14; Core; During preparation, unpackaged FOOD shall be protected from environmental sources of contamination.
0.0
49.
Observation: The non food contact surface of the food prep sinks have accumulation of debris around the backsplash and the corners of the basins. Ensure the cleaning frequency is increased and tools are provided that can clean these areas.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
56.
Observation: The lighting fixture over the make line is no longer working. Repair light or install lighting over the make line refrigerator adjacent the cook line.
6-303.11; Core; C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD
4-601.11 (A); Priority Foundation; Plastic containers stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch, CDI: Placed in dish washing area for rewashing. Repeat.
3.0
21.
3-501.16(A)(1) ; Priority; Meatballs hot holding at 130F. TCS food shall maintain a hot hold temp of 135F or above. CDI: Meatballs discarded.
0.0
55.
6-501.12; Core; Cleaning needed of floors under equipment especially in dish washing area and inside walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Plastic containers and lids stored clean had sticker residue and food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
44.
4-901.11; Core; Clean utensils stored in soiled containers and wet stacking. Clean utensils shall be stored in a clean, dry location and stored in a self draining position that allows air drying. Repeat.
1.0
49.
4-602.13; Core; Cleaning needed of drawers, refrigerator and shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
1.0
55.
6-501.12; Core; Cleaning needed of floors under equipment especially in dish washing area and inside walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
3-304.14; Core; Weak Quat sanitizer buckets. Maintain sanitizer at correct concentration of 200-400ppm.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean utensils stored in soiled containers. Clean utensils shall be stored in a clean, dry location.
0.5
49.
4-602.13; Core; Cleaning needed of drawers, refrigerator and shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
0.5
55.
6-501.12; Core; Cleaning needed of floors under equipment especially in dish washing area and inside walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
3-302.11; Priority; Raw shrimp stored over RTE foods. Foods shall be based on final cook temps with RTE over raw. CDI: Items rearranged.
0.0
16.
4-601.11 (A); Priority Foundation; Dishes have improved but some plastic containers and metal containers stored clean had food debris and sticky residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
45.
4-903.11(A) and (C); Core; Single service items stored on the floor. Single service items shall be stored at least 6 inches above the floor.
0.5
55.
6-501.12; Core; Cleaning needed of floors under equipment especially in dish washing area and inside walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
2-102.12 (A); Core; PIC is a not a certified food protection manager. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. CDI: Emailed info about ServeSafe certification.
1.0
16.
4-601.11 (A); Priority Foundation; Plastic containers and metal containers stored clean had food debris and sticky residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
1.5
49.
4-602.13; Core; Cleaning needed of drawers, refrigerator and shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
0.5
55.
6-501.12; Core; Cleaning needed of floors under equipment and inside walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Plastic containers and utensils stored clean had food debris and sticky residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
1.5
19.
3-403.11; Priority; Chicken noodle soup reheating on hot hold unit 119F after 1 hr. Reheating for hot holding shall be completed within 2 hrs. CDI: Soup moved to steamed water and reached over 165F.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying. Repeat.
0.5
49.
4-602.13; Core; Cleaning needed of drawers, refrigerator and shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; Cleaning needed of floors under equipment and inside walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
3-501.16 (A)(2) and (B); Priority; Steak sitting on counter and tofu inside reach in 48-62F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Steak discarded and tofu was made this morning and moved to walk in.
3-304.12; Core; Handles touching noodles on make line. In use utensils shall be stored with the handle above food.
0.0
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
0.5
55.
6-501.12; Core; Cleaning needed of floors under equipment and inside walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
2-102.12 (A); Core; PIC is a not a certified food protection manager. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
16.
4-601.11 (A); Priority Foundation; Dishes have improved but some metal containers stored clean had food debris on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area. Repeat.
1.5
28.
7-201.11; Priority; Degreaser stored on top of oven. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: Bottle moved.
0.0
39.
3-305.11; Core; Boxes of food stored on the floor inside walk in. Stored foods at least 6 inches above the floor.
1.0
41.
3-304.14; Core; Wet cloths stored on prep tables and in buckets with weak sanitizer. Wet cloths shall be stored in sanitizer at correct concentration when not in use.
0.5
47.
4-501.11; Core; Make line leaking. Equipment shall be maintained in good repair.
0.0
55.
6-501.12; Core; Cleaning needed of floors under equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; Metal containers stored clean have food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area. Repeat.
2-501.11; Priority Foundation; No clean up plan. 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. CDI: Plan provided.
0.0
16.
4-601.11 (A); Priority Foundation; Some plastic lids and containers stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area. Repeat.
1.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
48.
4-302.14; Priority Foundation; No high temp test strips for dish machine. A test kit or other device that accurately measures the concentration of SANITIZING solutions shall be provided. REHS will return Monday January 3, 2022 to verify. Verification Required.
0.0
55.
6-501.12; Core; Cleaning needed of floors especially under equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. Repair toilets ASAP. Notify your REHS Joanne Rutkofske at 919-623-0459 when repairs complete.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
