3-501.16 (A)(2) and (B); Priority; One container of chicken was being stored too highly above its container's fill line and was above 41F at the top of the container. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Chicken was removed from the top of the container and taken to new refrigeration to cool down.
0.0
33.
3-501.15; Priority Foundation; Cut lettuce was found cooling in a deep plastic container with a tightly fitted lid. Potentially hazardous foods shall be cooled in containers with loose/no covering to facilitate cool air flow transfer. CDI- Lettuce was split up into two containers and covering was partially removed for cooling.
0.5
41.
3-304.14; Core; Repeat; Wet wiping cloths were found being stored on prep surfaces during the inspection. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
1.0
55.
6-501.12; Core; The wall and ceiling in the back kitchen area has dust building up. Physical facilities shall be cleaned as frequently as necessary to keep them clean. Clean these areas more often.
2-303.11; Core; Employee was observed preparing food with a watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.0
41.
3-304.14; Core; Wet wiping cloth was found resting on a prep table. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.5
42.
3-302.15; Core; PIC stated that she does not thoroughly wash avocados, only removes the sticker from the skin. 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. CDI- PIC was educated during the inspection. Deductions will be taken if this item is repeated.
0.0
54.
5-501.113; Core; Outdoor waste receptacle had open doors and lid. Outdoor waste receptacles shall have tightly fitted lids and doors. CDI- Lids were closed during the inspection.
5-202.12; Core; After being ran for several minutes, the restroom handwashing sink was not providing hot water. Handwashing sinks shall reach a minimum of 100F. Provide 100F in a realistic time frame.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cream cheese in the self service reach in cooler was holding at 46F. Ambient air was at 46F as well. Several pasta salads in a prep bottom cooler were holding at 43-44F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- All cream cheese was removed from reach in cooler. Pasta salad was taken to new refrigeration to be cooled before a 4 hour period elapsed.
1.5
33.
3-501.15; Priority Foundation; Cut lettuce was found cooling in a container with a tightly fitted lid. Cut melon was being cooled with tightly fitted wrapping. Potentially hazardous foods shall be cooled in containers with loose/no covering to facilitate cool air flow transfer. CDI- Covering was partially removed for cooling.
4-602.11; Core; Minor black residue inside ice machine. Equipment such as ice bins and enclosed components such as ice makers shall be frequently cleaned.
0.0
47.
4-202.11; Priority Foundation; A few multi-use dishes with deep cracks into the food-contact surface of the dish. Multiuse food-contact surfaces shall be smooth, and free of cracks or similar imperfections. CDI: Items discarded.
0.5
47.
4-501.11; Core; Minor rust observed on shelving inside tall two-door refrigerators. Equipment shall be maintained in a state of good repair.
2-501.11; Priority Foundation; Facility does not yet have written vomit and diarrhea event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea 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. No points deducted. Information sent to PIC during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Minor water trapped between stacked dished in dish drying station. Cleaned equipment and utensils shall be stored in a clean, dry location in a self-draining position that allows air drying.
0.5
47.
4-501.11; Core; Rust build up on non-food contact portions of steam well basins, gasket inside ice maker inner compartment is warped needs to be replaced. Equipment shall be maintained in a state of good repair. Have above mentioned items repaired/replaced as needed.
0.5
47.
4-101.19; Core; Cardboard being used as a shelf liner underneath prep table in main kitchen area. Nonfood-contact surfaced of equipment that are exposed to splash, spillage, or other food soiling shall be constructed of a smooth, nonabsorbent material. Discard cardboard.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com Follow-Up: 01/10/2020
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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
Observed excellent handwashing during inspection. EHS Provided TPHC for butter. Inspector contact info: Maria Powell 919-675-5603. 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.
*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.
Verification required for Item #34 (obtain a reduced tip thermometer to check temperatures of thin foods). By April 21, 2016, send an invoice and/or photo of thermometer obtained to Lucy.Schrum@wakegov.com or text to 919-868-2565. Follow-Up: 04/21/2016
VERIFICATION follow-up to be done on Wednesday, 7/29, to check completion of Item #21 (date marking) on this report...DISCUSSION ISSUES: Check to ensure that tea and coffee maker water supply lines are equipped with double check valves. Today, could not determine if check valves were in place...After preparing cold food for the day, chill them in refrigerator or freezer to 45/41F or less BEFORE putting them out in pre-chilled refrigerated unit in front service area...Make sure not to over fill food containers above fill lines in refrigerated make line units. Follow-Up: 07/29/2015
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
NOTE: Employees must be careful about touching face and hair when working with food or clean food equipment and utensils. Always wash hands after contaminating them in any way.
Found one uncovered personal beverage on back area of food prep table (not near food). All personal beverages shall be stored below and away from food, food preparation surfaces and clean food/beverage equipment/utensils and disposable food containers, cups, etc...These beverages shall be kept covered and consumed in a sanitary manner.
0.0
11.
Quaternary ammonium sanitizer 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...Found small amount of mold on interior top portion of ice machine. Thoroughly clean this area...Found debris build-up on interior part of tea urn nozzle. Clean this nozzle.
1.5
14.
Observed chicken and rice soup at 95F after around 2 hours?? It shall be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours.
0.0
23.
In refrigerator, found cooling chicken and rice soup in almost completely covered container. In freezer, found covered cooling chicken breasts stacked several breasts high. Also observed cooling soup in ice-water bath with ice-water only about half way up to level of food in container...When cooling hot foods such as chicken breasts, use shallow pans with only a few chicken breasts high (and spread out) and partially covered or uncovered as long as there is no overhead contamination. When cooling hot soup, use ice-water baths outside of refrigerator or freezer and ensure ice-water is at level of food in containers. Stir food frequently. Remember that 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 food for proper cool down...Once foods have cooled to 45F or less, they shall be covered completely.
2.0
25.
Metal stemmed dial-top thermometer used to check food temperatures was reading 0 degrees F when calibrated using ice-water method (at room temperature, it read around 32F). Calibrate this thermometer daily to ensure accuracy--it shall read 32F, plus or minus 2 degrees F, when placed in ice-water. NOTE: Consider obtaining a digital thermometer for better accuracy and faster temperature taking.
1.0
29.
Observed food workers without hair restraints. Effective hair restraints (such as hair nets, caps or wrap around visors) shall be worn by all workers who handle food.
0.5
35.
In front service area and near condiment storage area, found unprotected styrofoam cups. Keep cups in approved dispenser or in their original plastic sleeves up to rims of top cups on stacks OR store shorter stacks of cups.
0.0
36.
Repair the leaking pipe under 3-compartment sink...Remove plastic protective cover on shelving above food prep area and under steam table.
0.5
39.
Found Cuisinart food processor in kitchen. Remove this unapproved equipment from establishment since it is labeled as "For household use only". If replaced, do so with equipment that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.0
40.
Clean the soiled interiors of 3rd sanitizing sink of 3-compartment sink, some shelves below steam table and prep areas, wire shelving and wire mobile cart.
0.0
44.
Replace the missing lid on top of outside cardboard dumpster.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
NOTE ABOUT SALAD PREPARATION: Before preparing foods such as tuna salad, potato salad, egg salad, pasta salad, etc., start with ALL COLD INGREDIENTS (45F or less) before mixing up the salads by pre-refrigerating or completely cooling egg, pasta, stuna, mayonnaise, salad dressing, vegetables, etc...Remember that when foods are prepared from room temperature, they shall be cooled from room temperature to 45F or less within 4 hours.
Observed food worker touch raw cut tomatoes after washing dishes at 3-compartment sink (without washing hands first). Hands must be washed after handling soiled dishes (or after contaminating them in any other way) and before handling food and clean food/beverage equipment and utensils.
2.0
11.
Sanitizer in 3rd compartment of 3-compartment sink was less than 200 ppm. It shall be at least 200 ppm but should not exceed 200 ppm...Observed worker rinse cutting board in vegetable prep sink but did not sanitize it. Cutting boards, food utensils, containers, etc. shall be properly washed, rinsed, and sanitized (using approved sanitizer) at 3-compartment sink.
1.5
17.
Some potatoes in potato salad at cold holding area were 49-51F. Also, some rice stuffed grape leaves were at 51F (food was being pulled to cool it down since it was at end of lunch time). Keep these foods at 45F or less. Do not overfill food containers to ensure food remains at 45F or less. Consider using deeper pans at this cold holding area.
0.0
23.
Observed container of cooling elbow pasta (with about 6-8 inch food depth) at 56F after about 2-3 hours (in rear refrigerator). Also observed sliced corned beef at 47F and sliced ham at 48F in front make line bottom units after about 3 hours (with about 6-8 inch food depth). When cooling hot foods or foods from room temperature, use shallow pans of 2 to 4 inch depth maximum. Use ice-water baths to cool down pasta and other foods quickly--for pasta, ice can be added directly to cold water used to cool down pasta. Remember that hot foods must cool down rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours. When cooling foods from room temperature (such as sliced meats, etc.), cool from room temperature to 45F or less within 4 hours. Use calibrated thermometer to check food temperatures.
1.0
25.
Metal stemmed dial-top thermometer used to check food temperatures was reading 0F when calibrated using ice-water method. Calibrate this thermometer daily to ensure accuracy--it shall read 32F, plus or minus 2 degrees F, when using ice-water calibration method. (NOTE: If this thermometer is not being used in the kitchen--and you are not intending to use it, it should be removed from the establishment)
0.5
26.
Found a few unlabeled containers of dry foods. Properly label these food containers to denote contents.
0.0
29.
Observed two food workers without hair restraints. Effective hair restraints shall be worn by all workers who handle food.
0.5
35.
Observed foods being stored in formed buckets where their original food contents had been removed. After the original food has been removed from these buckets (such as feta cheese buckets, etc.), the buckets (and their lids) shall be discarded or recycled since they are not easily cleanable. They cannot be re-used for the storage of other foods...In front service area, found unprotected styrofoam cups. Keep cups in approved dispenser or in their original plastic sleeves up to rims of top cups on stacks OR store shorter stacks of cups...In front customer service area, found plastic knives with food contact sides up and presented to user. Store these knives with handles up and presented to user...Observed plastic blue cup in dry food storage container. Do not store cup in container. To dispense food, use hard, durable scoop with extended handle instead.
0.5
36.
Re-surface or replace the long cutting board on left sandwich make line top since the board has deep knife cuts that are no longer easy to clean...No hot water was available at handwashing sink in kitchen. Maintain hot running water under pressure (along with cold water) at this sink at all times during operation.
0.5
40.
Clean the soiled interiors of 3rd sanitizing sink of 3-compartment sink.
0.0
44.
Replace the cracked/damaged lid on top of outside green garbage dumpster.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
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. Today in back kitchen area, observed worker handle raw cut tomatoes with bare hands...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 clean food, equipment or utensils.
Found one uncovered employees` beverage (with small amount of water) under food prep sink (not near food or food equipment/utensils). Keep all employees` beverages covered and consume in a sanitary manner (a straw may be used)...Even a beverage can with opening on top should be emptied into glass and covered.
0.0
3.
Observed food worker handle raw eggs with gloved hands, discarded soiled gloves and then proceeded to put new gloves on. After handling raw eggs with gloved hands, gloves shall be discarded and hands must be washed before putting on new gloves. NOTE: After handling raw eggs with gloved hands, do not touch clean utensils and other foods until gloves are discarded and hands are washed.
2.0
10.
Observed box of raw chicken stored above romaine lettuce in kitchen reach-in refrigerator. Also observed pans of cooked foods stored directly on top of raw chicken box. Store all raw meats, raw chicken and raw eggs below and away from cooked foods and ready-to-eat foods (see food storage chart given to manager).
1.5
25.
Metal stemmed dial-top thermometer used to check food temperatures was reading 25F at room temperature (it read less than 0F when calibrated using ice-water method). Calibrate this thermometer daily to ensure accuracy--it shall read 32F, plus or minus 2 degrees F, when using ice-water calibration method.
0.5
34.
Observed some food containers being stacked while wet. Completely air dry these items before stacking them.
0.0
35.
Observed dry foods (sugar, etc.) being stored in formed buckets where their original food contents had been removed. After the original food has been removed from these buckets, the buckets (and their lids) shall be discarded or recycled since they are not easily cleanable. They cannot be re-used for the storage of other foods...In front service area, found unprotected styrofoam cups. Keep cups in approved dispenser or in their original plastic sleeves up to rims of top cups on stacks...In cupboard, found uncovered coffee filters on top of decorations. To keep them protected, keep filters in their original plastic bags.
0.5
36.
Repair/replace the damaged hinges on door to Anvil oven so hinges are in good repair and so the door can be opened and shut properly (door almost completely fell off the oven today).
0.5
40.
Clean the following soiled surfaces and areas: under edges of some food prep tables, counters and sink drainboards--a few plastic liners on wire shelving--Anvil oven--front vent filter opening of ice machine--undersides/edges of solid metal shelving--wire rolling cart.
0.5
46.
Clean the soiled ceiling vent grates and opening in front serving area...Today observed eggs being prepared on one-burner unit. No ventilation hood was above this unit. Grease laden vapors are being produced from this activity--including from cooking bacon and sausage patties available at steam table today. Provide approved ventilation system above this frying area--ventilation must meet the applicable local building/ventilation codes (must contact this department to ensure their requirements are being met).
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
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.
Found uncovered employees` beverage on food prep table in back kitchen area. Also found other bottled employees` beverage on back table. All employees` beverages shall be covered and consumed in a sanitary manner (a straw may be used). These beverages shall be kept below and away from food, food preparation areas, and food and beverage equipment and utensils.
1.5
14.
Observed chicken breasts at 89-98F (in back refrigerator) after about 2 hours and carmelized onions (cooked this morning) at 74F after about 4 hours. When cooling hot foods, cool rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours.
2.0
16.
Found fried chicken at front steam table at 115F. It shall be kept at 135F or above. Recommend keeping gravy, broth or water at bottom of fried chicken pan to help keep chicken at 135F or above.
2.0
17.
Found numerous incorrect temperatures of cold potentially hazardous foods at front see through line and at right make line table top (see temperature chart). This has been a repeat issue in the past in this establishment (cold temperature issues have been noted on last several inspections). Right side salad make table does not have a lid (lid had been completely removed) and was uncovered during inspection. Since lid is not present, the unit looses cool air quickly. Many items in this unit were above 45F today.
4.0
19.
Found butane fuel canisters stored above/near food items. Store fuel below and away from food and food/beverage contact equipment and utensils.
0.0
23.
Found hot chicken breasts in tightly covered container in back refrigerator. Also found carmelized onions (cooked this morning) on front make line refrigerated top and pasta salad (pasta cooked this morning) in front see-thru serving line area. When cooling hot foods, use any of the following methods to cool foods rapidly: Spread food out on shallow containers or pans (2 to 4 inch food depth maximum) and then refrigerate promptly or put in freezer to quick chill foods. When foods are cooling in refrigerator or freezer, only partially cover them or ocmpletely UNCOVER them as long as there is no possibility of overhead contamination (use top shelves in refrigerator/freezer units). An ice-water bath may also be used (for soups, etc.) before putting food in refrigerator. Ensure ice-water is at level of food in containers and stir food frequently. Remember that hot foods shall be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours. Use calibrated thermometers to check for proper cool down...Before making pasta salad, potato salad, or other salads, start with completely cold ingredients (45F or less). After cooking pasta or potatoes, cool these foods FIRST to 45F or less, adding ice to cooling water to cool rapidly...Do not use the make line refrigerated top areas or front cold serving line area to cool down warm foods. These areas are only designed to keep cold foods cold.
1.0
34.
Found many food containers being stacked while wet. Completely air dry these items before stacking them.
0.5
36.
Resurface or replace the front left make line cutting board since it has deep knife cuts...Repair the damaged hinge on door to Anvil oven so door is in good repair and opening and shutting properly.
0.5
39.
Found Cuisinart food processor labeled for "household use only". Remove this unit from establishment since it is not approved. If replaced, do so with unit that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Right front make line top lid had been completely removed. Replace this lid with the one that came with the unit.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food prep tables, counters and sink drainboards--plastic liners on wire shelving--sides/edges of equipment doors, door handles and gaskets--Anvil oven--exteriors of ice machine, including front vent filter opening (also remove plastic on sides of unit)--wire shelving and tops of solid metal shelving.
0.5
44.
Outside brown dumpster has no top lids on it. Also, green dumpster has damaged lid. Replace the missing lids on brown dumpster and replace damaged green dumpster lid.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
NOTE regarding Anvil oven: No ventilation hood is provided for this oven, which is used extensively in the kitchen. Ensure that city building requirements are met for ventilation, if needed above this oven and burner area (located above oven)...NOTE: Intent to suspend permit has been issued today, addressing the front right refrigerated make line top area and many incorrect cold food temperatures in this unit...For a reinspection, contact Lucy Stack at 919-868-2565. Do not move or obstruct sanitation score card.
Store foods acoording to final cook temperature. Observed raw shell eggs being stored over ready to eat items. Eggs were moved during inspection.
1.5
11.
(a) In a hand dishwashing operation, after cleaning and rinsing, all multi-use eating and drinking utensils shall be subjected to one of the following or other equivalent bactericidal processes Immersion for at least two minutes in the 3rd compartment in a chemical bactericide of a strength, approved by the Department: for chlorine products, a solution containing at least 50 ppm of available chlorine at a temperature of at least 75? F. Observed employee washing dishes and dipping them into the sanitizer and putting them on the drain board.
1.5
16.
Keep all potentially hazardous hot foods 135F or above. Soups was 124F, curry chicken was 132F-156 and chicken and pasta alfredo was 129-171.
2.0
17.
Keep all potentially hazardous cold foods 45F or below. This has been a repeat issue in the past in this establishment. Temperature issues have been noted on the last 2 inspections. Salad make table does not have a lid and is currently being covered with pans. When pans are removed unit loses cool air. Many items in this unit were above 45F and above 45F in the sandwich make table. Manager stated that all meats, cheeses, and vegetables were sliced this morning starting at 7:30 am. She also stated that all of the pasta salads were made this am.
2.0
29.
All food handlers must wear hair restraints. 5 out of 6 employees were not wearing hair restraints.
0.5
43.
Hand towels must be present at all hand wash locations. 1 out of 2 hand wash stations had towels, but they were nto accessible.
1.0
49.
No documentation of approved training - no credit awarded.
Wet multi-use food containers are tightly stacked (After sanitize step, arrange these containers loosely to speed air drying. Tight stack only when air drying is completed). Clean chaffing dish was stored on floor under handwash sink (Clean utensils must be stored above floor and in manner that prevents contamination of utensil).
0.5
35.
Cup rims are not protected at self service drink dispensors (Use plastic sleaves to protect the rims of these cups)
0.0
43.
Restrooms are located in hallway through back door of restaurant (Must provide a sign , at back door of dining room, showing location of restrooms).
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Open topped refrigerator is being emptied and turned off at night, then restarted when freshly prepped food is placed in it in morning. This is causing delay of cooling for foods prepped from ambient temperature ingredients. The refrigerator must be turned on and cold (able to maintain food at 45F) prior to placing food in it.
Manager asked about addition of fryer to facility. She will fax a copy of the fryer specs. to our department, to determine if hood is required.
Upon entering establishment, observed an employee making sandwiches, sneeze, and continue working without washing hands. It is essential to wash hands after sneezing, coughing, going to the restroom, or changing tasks, to prevent the possibility of contamintion of food with viruses and germs.
2.0
17.
Keep all potentially hazardous cold foods 35F or below. Salad make table was turned up too high and temperatures ranged frm 49F-53F. All foods were removed and placed into other refrigeration units.
2.0
49.
No documentation of approved training - no credit awarded.
Store raw meats in order of cook temperature. Observed raw turkey being stored over pork in refrigerator.
1.5
11.
Sanitizer must be at least 50ppm(bleach). Sanitizer in bottle was less than 50ppm during inspection.
1.5
24.
Do not thaw foods at room temperature. To thaw foods, place in refrigerator, or foods may be thawed under running water, or can be thawed by microwave as long as it is part of the continuos cooking process. Observed chicken on storage cart being thawed.
0.5
29.
All food handlers must wear hair restraints.
0.5
49.
No documentation of approved training - no credit awarded.
Sanitizer must be at least 50ppm(bleach). Sanitizer in 3rd compartment of 3 compartment sink was less than 50ppm during inspection. Sanitizer must be available in all food prep areas.
3.0
49.
Documentation of approved training - 2 point credit awarded.
All foodhandler drinks must be stored below food and food contact surfaces.
0.0
3.
Soap dispenser in hand wash sinks in food prep area must be antibacterial soap. Observed soap dispensers with mechanics GoJo soap that quickly removes grease, tar, oil, and adhesives.
2.0
17.
Keep all potentially hazardous cold foods 45F or below. Sandwich meats and cheeses in sandwich make table ranged from 47F-60F. Cut fruit 60F, potato salad 61F, macaroni salad 62, turkey wraps 54F. It is strongly recommended that the door to the make table remain closed when not in use. It is also strongly recommended that the amount of meats and cheeses be adjusted so that they are not heaping over the top of the storage containers.
4.0
25.
Manager stated that the thermometer had been calibrated the morning of inspection. Thermometer was reading 220F in ice bath. Thermometer should be calibrated frquently. Mananger was shown how to properly calibrate thermometer in an ice slurry, and was told that the calibrated temperature is to be 32F when the thermometer is in the ice slurry.
1.0
29.
All food handlers must wear hair restriants.
0.0
34.
Allow all utensils to air dry.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Do not store raw eggs or raw meats over ready to eat items.
1.5
17.
Keep all potentially hazardous cold foods 45F or below. Items in sandwich make table ranged from 47-53F. Manager threw away all meats and meat salads that were above 45F.
2.0
34.
Store utensils in such a way that the handles are pointing in the same direction. Clean utensil bin.
Cut melons in fruit salad held at 60F on service line(cos). Pasta salad held at 56F on service line (cos ).ALWAYS KEEP PHF (POTENTIALLY HAZARDOUS FOODS)AT SAFE TEMPERATURES. COLD FOODS AT 45F OR BELOW AND HOT FOODS AT 135F OR ABOVE.
2.5
5.
Metal stem food thermometer read 5 degrees F in ice bath. (Thermometer was calibrated during inspection, Thermometer should read 32 degrees F in ice slurry).
1.5
21.
Must post signs showing location of restrooms for customers (inspector general commented this violation on previous inspection).
1.0
General Comments
Needed to post ''''''''Handwashing Signs'''''''' in restrooms used by restaurant employees (inspector posted signs during inspection). Allow multi-use food containers to air dry prior to stacking within each other.
Black bean/chick. soup held at 85F on steam table, corn chowder held at 115F on steam table. Dairy creamer held at 54F in pitcher at self service counter. ALWAYS KEEP PHF (POTENTIALLY HAZARDOUS FOODS)AT SAFE TEMPERATURES. COLD FOODS AT 45F OR BELOW AND HOT FOODS AT 140F OR ABOVE.
2.5
15.
Allow multi-use food containers to air dry prior to stacking within each other.
1.5
General Comments
Need a sneeze guard (or lid) on container of lemon wedges at customer self service area.
