2-301.12; Priority; Observed multiple employees washing hands for a total of 5-8 seconds. I believe this is because the handsink temperature stays at 124 degrees F which is scolding.- Food employees shall wash hands properly for a total of 15-20 seconds.- CDI, PIC had employees wash properly and scrub hands longer and has placed a work order to turn the temperature of the sinks down.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, walk in door was placed open for prepping. Do not keep door propped open unless actively going in and out of walk in such as for deliveries.
1.5
55.
6-501.11; Core; Grout missing from between floor tiles throughout kitchen. (Floor is no longer considered cleanable and debris is building up between tiles) 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
Observed prep pans stored clean on the dish drain with visible food residue still attached to surface.
4-601.11 (A); Priority Foundation; A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. P
CDI: Operator returned utensil pans to dish for cleaning.
1.5
24.
The potato rounds, fries at drive thru service area are not being discarded according to time written on dry erase board of 9, 930AM - Observed still in container and new product added without changing time on board. Sliced tomatoes did not have time.
3-501.19;(B) If time without temperature control is used as the public health control up to a maximum of 4 hours:
(1) Except as specified in (B)(2), the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P
Consider rotating products at the drive thru currently on 10/20 minute time control to a (2) two hour time control application for products and containers.
CDI: Products were discarded during inspection.
1.5
47.
Cardboard shelving observe din dry storage not cleanable approved shelving liner. Observed with grease, food residue.
4-101.19; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
0.0
47.
The doors to the front service ice/soda counter falling of hinges/poor repair;
Can opener blade observed dull and in need of replacement.
Prep pans have extensive dents disallowing cleaning and visible buildup is seen (*This was a repeat observation pans)
4-501.11; Core;(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.5
47.
The thermometer in the prep wrap refrigerator was reading 31F and the air temperature was measured at 39F. All air measuring temperature devices should be accurate within +/- 3F.
4-502.11(A) and (C); Core;(C) Ambient air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
0.0
54.
Refuse units in rear of store are heavily accumulated with debris. Increase cleaning frequency of dumpster units.
5-501.116; Core;(B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
0.0
55.
Grout missing from between floor tiles throughout kitchen. (Floor is no longer considered cleanable and debris is building up between tiles)
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
0.5
General Comments
Consider areas where chemical spray bottles are stored at the front dining service area and access to public. Evaluate drive through window for air curtain - drive through window does not appear to have an active self closing device without interruption from staff allowing window to stand open for long periods of time due to drive thru traffic/business. This increases access for flying insects. Walls in the dry storage building appear to have moisture buildup interiorly. (Cinder block)
3-501.16(A)(1); Priority - Several hot TCS* foods (not on time control) in front area steam table were less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above throughout entire product or time as a public health control (TPHC) shall be used...CDI by voluntarily discarding foods.
3.0
24.
3-501.19; Priority Foundation - Container of American cheese slices on time control had discard time of 12:00 but it was after 2:00 when expired cheese was observed. Also, sausage patties on time control were cooked and put on steam table, but time was not written on erase board until worker was prompted to do so by inspector...TCS* foods using time as a public health control (TPHC) shall be properly time marked according to establishment's approved TPHC procedure...CDI by voluntarily discarding cheese and time marking sausage patties.
1.5
41.
3-304.14; Core - One moist/soiled wiping cloths was on counter top....Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store soiled/moist cloths as stated above OR in soiled laundry area.
0.0
47.
4-501.11; Core - Several shelves and racks were rusty, one push cart was damaged, and upright freezer door handle was damaged...Food service equipment shall be kept in good repair...Replace damaged equipment above with similar approved equipment.
0.5
47.
4-501.12; Core - One cutting board by flat top grill had deep knife cuts and scratches...Cutting boards with scratches and scoring shall be resurfaced if they cannot be easily cleaned and sanitized...Resurface or replace cutting board.
0.0
47.
4-205.10; Core - When ice bin lids are open below soda dispensing machines, soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications...Reactivate devices on ice bin lids so that when lids are open, soda cannot be dispensed from above.
0.0
47.
4-502.11(A) and (C); Core - Several metal pans had severely bent corners that were hard to clean...Food service utensils shall be kept in good repair...If possible, straighten bent pan corners or replace pans.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, dunnage racks, push carts, areas above steam tables (grease/splash accumulation), biscuit oven exteriors, interior bottom areas under fryers (grease build-up)...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.11; Core - Sanitizing sink of 3-comp and drain pipe below had large leaks. Walk-in cooler and freezer doors had damaged metal/door edges. Some ice was accumulated on walk-in freezer condenser line and back wall. Grout was missing between many kitchen floor tiles, several floor tiles were missing, and caulk was missing/peeling in corners of vent hoods. Small holes were in kitchen walls...Physical facilities shall be maintained in good repair...Repair/replace damaged or leaking fixtures and surfaces above. Replace caulk and seal holes were needed.
0.5
55.
6-501.12; Core - Observed soiled vent hood filters above biscuit ovens and dusty/soiled ceiling vent slats and filters underneath. Bathroom door sides/edges were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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
4-703.11; Priority - After being washed and rinsed at 3-compartment sink, observed food pan dipped briefly in approved chlorine sanitizer...After being washed and rinsed, equipment/utensil food contact surfaces shall be sanitized for at least 7 seconds in chlorine sanitizer solution...CDI by leaving pan in sanitizer for proper time.
1.5
16.
4-601.11 (A); Priority Foundation - Food debris/particles were on inside of chicken marinating machine tub that was being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing tub at 3-comp sink.
0.0
21.
3-501.16(A)(1); Priority - Folded eggs and dirty rice were less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be kept at 135F or above throughout entire product OR placed on approved time as a public health control...CDI by voluntarily discarding eggs/rice.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Liquid egg on ice was at 48F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less..CDI by replacing ice and cold water under pan of liquid egg.
0.0
36.
4-502.11(B); Priority Foundation - Metal stemmed dial top thermometer was reading 20F in ice-water bath...Metal stemmed food thermometers shall be properly calibrated to ensure their accuracy...CDI by removing this thermometer from service. NOTE: A properly calibrated thermometer was still available to use.
0.5
38.
6-501.111; Core - Many live house flies were seen in kitchen and dining area...The premises shall be maintained free of insects by using methods approved for food service establishments...Rid the premises of fli
1.0
41.
3-304.14; Core - A few soiled/moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store soiled/moist cloths as stated above OR in soiled laundry area.
0.0
45.
4-903.12; Core - Observed some disposable food/beverage containers stored under waste/drain lines...Single service disposable food/beverage containers shall not be stored under sewer lines that are not shielded to intercept potential drips...Remove disposable containers from under drain lines.
0.0
47.
4-205.10; Core - When ice bin lids are open below soda dispensing machines, soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications...Reactivate devices on ice bin lids so that when lids are open, soda cannot be dispensed from above.
0.5
47.
4-501.11; Core - Several shelves and racks were rusty or peeling, including in upright freezer. Walk-in freezer had a damaged door gasket...Food service equipment shall be kept in good repair...Replace damaged equipment above with similar approved equipment.
0.0
47.
4-502.11(A) and (C); Core - One blue ice bucket had chipped top edges...Food service utensils shall be maintained in good repair...Discard damaged bucket.
0.0
48.
4-501.14; Core - Interiors of rinsing and sanitizing sinks of 3-comp sink were soiled and had a greasy film...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of sink interiors.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, dunnage racks, speed racks, metal cabinet interiors under soda ice bins, areas above steam tables (grease/splash accumulation), interior bottom areas under fryers (grease build-up), food/tea prep sink interiors, biscuit pan racks...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.11; Core - Some ice was accumulated on walk-in freezer condenser line. Grout was missing between many kitchen floor tiles, and caulk was missing in corners of vent hood above cooking line and biscuit ovens. Kitchen mop sink cold water line had no lever to turn cold water on...Physical facilities shall be maintained in good repair...Repair leaking condenser line, and replace grout, caulk and cold water lever.
0.5
55.
6-501.12; Core - Kitchen walls were soiled in some areas, especially by food prep areas...Physical facilities shall be kept clean...Increase wall cleaning frequency.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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
6-301.12; Priority Foundation - No paper towels were in dispenser to right of 3-comp sink...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by replacing towels in dispenser.
1.0
18.
3-401.11; Priority - Cooked breaded chicken piece was as low as 134F when placed in serving pan...Chicken shall be cooked throughout entire product to 165F or above for 15 seconds...CDI by putting chicken back in fryer for further cooking.
1.5
21.
3-501.16(A)(1); Priority - Grilled chicken patties and Bo Rounds were less than 135F (see temperature chart)...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by discarding foods at incorrect temperatures.
1.5
44.
4-903.11(A), (B) and (D); Core - A few clean pans (used for ready-to-eat foods) were extended beyond edge of plexiglass liner on shelves above raw chicken breading area...Clean equipment and utensils shall be protected from contamination...Store or position pans above breading area so they are protected from splash and contamination below (plexiglass or other nonabsorbent liner should extend under clean pans).
0.0
47.
4-205.10; Core - When ice bin lids are open below soda dispensing machines, soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications...Reactivate 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 wire shelves and speed racks were rusty or peeling, and one freezer dunnage rack was bent. One push cart was damaged...Food service equipment shall be kept in good repair...Replace damaged equipment above with similar approved equipment.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, dunnage racks, reach-in freezer door (with ice accumulation), push carts, speed racks, metal cabinet interiors under soda ice bins, breading table undersides, areas above steam tables (grease/splash accumulation), and areas under fryers (large grease build-up)...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.111; Core - Cardboard dumpster is in poor repair with cracked areas in metal, broken off top lids, and drain hole had no plug...Trash/recycling receptacles shall be maintained in good repair...Replace the dumpster with one that is good repair (with intact lids, no cracks and drain plug in place).
0.5
55.
6-501.11; Core - Walk-in freezer door interior and adjacent areas has accumulated ice, and door does not completely close due to ice accumulation (because of warm air entering unit). Grout was missing between many kitchen floor tiles, and caulk was missing in corners of vent hood above cooking line and biscuit ovens...Physical facilities shall be maintained in good repair...Repair air leaks into walk-in freezer, and replace missing grout and caulk where needed.
0.5
General Comments
TCS*: Time-temperature control for safety foods...>>>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 has a clean up kit for vomiting or diarrheal events but no written procedures...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 by informing PIC of required. Sample written procedure/protocol was provided to PIC.
0.0
15.
3-304.15 (A); Priority - Observed food worker handle raw country ham with gloves hands and then proceeded to handle equipment handles/utensils with contaminated gloves...Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled...CDI by having work discard gloves and wash hands.
1.5
21.
3-501.16(A)(1); Priority - Several hot TCS* foods (not on time control) were hot held below 135F...After properly cooking or reheating, hot TCS* foods shall be maintained at 135F or above until served...CDI by discarding foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Some raw chicken pieces were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by quickly preparing/breading chicken. NOTE: Do not keep more chicken to bread than necessary on top of breading table.
0.0
28.
7-102.11; Priority Foundation - Some buckets of wiping cloth sanitizer were not labeled "sanitizer". One green bucket of sanitizer was labeled as "soap solution"...Working containers of chemicals and sanitizers shall be labeled with common name of product inside...CDI by labeling buckets as "sanitizer".
0.0
37.
3-302.12; Core - Some containers of breading and flour were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Label food containers to denote contents.
0.0
41.
3-304.14; Core - Chlorine sanitizer in a few wiping cloth buckets was less than 50 ppm, and sanitizer in one bucket was very soiled...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Provide proper wiping cloth sanitizer as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core - Clean pan and wire racks used for ready-to-eat foods were stored on soiled wire shelves above breading stations. Soiled raw chicken container lid was on shelf used for clean containers and right next to a clean container. A few clean containers were stacked while wet...Clean equipment and utensils shall be protected from contamination, stored to properly air dry and be covered or inverted on clean surfaces...Do not store clean pans and racks above breading stations (due to splash and flour debris accumulation). If clean pans, etc. are stored on these shelves, consider lining shelves with nonabsorbent durable solid vinyl liners. Separate wet pans and completely air dry before stacking.
0.5
45.
4-903.11(A) and (C); Core - Some paper food wraps were splattered by food debris above sandwich prep station, a few disposable paper containers had food contact sides up, and a few boxes of disposable cups were on floor in office...Single service disposable food/beverage containers shall be protected from contamination and stored 6 inches above floor...Discard soiled paper wraps and protect them better from food splatters. Invert food containers on clean surfaces, and elevate cup boxes above floor 6 inches.
0.5
47.
4-205.10; Core - When ice bin lids are open below soda dispensing machines, soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications...Reactivate devices on ice bin lids so that when lids are open, soda cannot be dispensed from above.
0.5
47.
4-501.11; Core - Several shelves in reach-in freezer were kept in place by shoe strings, and several wire shelves in walk-in and reach-in units were rusty or peeling...Food service equipment shall be kept in good repair...Properly mount freezer shelves, and replace damaged shelving with similar approved shelving.
0.0
47.
4-501.12; Core - Food prep cutting board had deep knife cuts/stains...Cutting boards with deep cuts and gouges shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace this cutting board.
0.0
47.
4-502.11(A) and (C); Core - Ice bucket and a few other utensils were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, dunnage racks, reach-in freezer door, push carts, metal biscuit pan holders, speed racks, metal cabinet interiors under soda ice bins, breading table undersides, areas above steam tables (grease/splash accumulation)...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
0.5
54.
5-501.114; Core - Cardboard dumpster drain hole has no plug...Refuse and recycling receptacles with drains shall have plugs in place...Replace the missing plug.
0.5
54.
5-501.113; Core - One dumpster had top lids open, and a trash can (with trash inside) on ground by dumpsters had no cover...Outside trash/recycling receptacles shall be water tight and have tight-fitting lids and doors...Keep lids on dumpsters and trash cans.
0.0
54.
5-501.111; Core - Cardboard dumpster was cracked on rear bottom...Trash and recycling receptacles shall be kept in good repair...Replace this cardboard dumpster.
0.0
55.
6-501.11; Core - Grout was missing between many kitchen floor tiles, and caulk was missing in corners of vent hood above cooking line...Physical facilities shall be maintained in good repair...Replace missing grout and caulk where needed.
0.5
55.
6-501.12; Core - Flooring under ice machine was soiled (trash accumulation), and some vent hood filters were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of flooring and hood filters.
0.0
General Comments
TCS*: Time-temperature control for safety foods...**EFFECTIVE October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Inspector contact info: Dimitri Parker (919)868-2562 * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
PIC pulled up a digital copy the Time as a Public Health. The company has just revised some important components of food handling and storage. Have a hard copy onsite for future inspections. Inspector contact info: Dimitri Parker(919)868-2562. * Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
One handwashing sink was being used to hold soiled containers and was not accessible for washing hands. The handwashing sinks are for handwashing only. Do not use for holding anything or prepping.
0.0
11.
Soiled containers were found in the clean storage areas for multi-use items. Clean the carbon build-up, on the outside of the sheet pans, that is accumulating. Food contact surfaces are to be cleaned and sanitized. Sanitizer bucket, on the front serving line, was below 50ppm for chlorine. Chlorine sanitizer is to be between 50-200ppm.
1.5
16.
Grilled chicken breast were holding at 116F on the steam table. Potentially hazardous foods are to be hot held at or above 135F. Chicken breast were voluntarilly discarded and new ones were cooked. Made suggestion of adding water to the inside, bottom of the container holding the chicken to help maintain moisture and temperature levels.
2.0
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.
Replace the torn gaskets found on the reach-in cooler and freezer doors. Replace the damaged fry baskets in the facility. Tighten the loose handle for the walk-in freezer door. (GC on gaskets last inspection)
0.5
40.
Clean the build-up on the shelving located in the first walk-in cooler. Clean the gritty build-up found underneath the holding taable, for condiments, at the outside customer area.
0.5
43.
Paper towels were not available at two handwashing stations. Paper towels or hand drying devices are to be available for the handwashing process.
1.0
45.
Clean the tea build-up on the walls located at the back prep sinks.
0.0
46.
Replace the blown light bulbs in the hood system, under the steam table area, and hot holding areas. Replace the cracked light shields located in the back storage area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
An employee washing multi-use items, at the three compartment sink, wiped their hands with paper towels and went to finish prep processes located at the fryers. Hands are to be washed at the hand sink after washing multi-use items and before going to the prep line.
2.0
10.
Uncovered country ham and chicken breast found inside of the reach-in freezer. Foods must be protected during storage. Keep covered during storage.
0.0
11.
Soiled containers found on the shelving above the raw chicken prep station. Build-up found on the inside of the ice machine. Food contact surfaces are to be cleaned and sanitized. There was a container of old biscuit dough debris that had flies accumulating. Made suggestion of keeping stations clean that are not being used to help prevent flies from being around. (Routinely clean the inside rim of the fryers when grease is being filtered. Trying to keep out build-up from getting on food when new batch of chicken/fries are cooked.)
1.5
16.
The sausage patties, at the steam table, were holding between 117-119F. Potentially hazardous foods are to be hot held at or above 135F. Patties were voluntarily discarded and new ones were cooked.
2.0
25.
The metal stem thermomter, in the facility, was holding at 20F when calibrated in ice/water mixture. Made suggestion of calibrating the thermomter daily to 32F, in ice/water mixture.
0.0
28.
There were many flies present inside of the food establishment. Most flies were noticed in the food prep areas. Contact pest control to help control fly problem. Made suggestion of having another tray station that is in the food prep area, but not above any food contact surfaces/utensil washing areas.
1.0
35.
Two stacks of single service food trays were stored with the food contact surface being exposed. Either store invertedly or cover the food contact portion of the trays to help prevent outside contamination. The disposable drinking cups were stored in a holder that did not protect the lip of the cup. If holder is used, will still need to keep the plastic sleeve on the cups to keep protected.
0.5
36.
Replace the torn gasket found on the bottom reach-in freezer door.
0.0
49.
Documentation of approved training - 2 point credit awarded.
An employee was wiping the food debris off of the food contact surface, at the sandwich prep station, with their hands. The surface was never sanitized. Made suggestion to use a sanitized cloth to address the food prep surface, when soiled, and have employees wash their hands before going back to prepping orders. One sanitizer bucket, underneath the biscuit prep station, was holding below 50ppm for chlorine. Sanitizer must be between 50-200ppm for chlorine.
1.5
16.
The sausage patties, at the steam table, were holding between 132-136F. This was due to the patties being stacked on top of each other, vertically. Made suggestion of leveling the patties out in order for the meat to be accessible to the heating element. It is difficult for the steam table to maintain temperatures of foods that are barely touching its surface.
0.0
17.
Container of raw chicken, in the walk-in cooler, was holding at 51, 52F. Potentially hazardous foods must be cold held at or below 45F. Chicken was cooked to the minimum cooking temperature of 165F as its corrective action.
2.0
35.
Two stacks of single service food trays were stored with the food contact surface being exposed. Either store invertedly or cover the food contact portion of the trays to help prevent outside contamination.
0.0
36.
Replace the torn gaskets found on the reach-in freezer doors.
0.0
40.
Clean the grease build-up on the inside mechanical doorway of the fryers. Clean the dust/flour build-up on some of the shelves, in the dry storage area.
0.5
46.
Clean the build-up on the screens, in the hood system. Clean that dust accumulation in that entire hood system area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
