4-601.11 (A); Priority Foundation; Several containers stacked as clean with sticker and sticker residues on the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Ensure items are cleaned completely before stacking as clean. Items moved to three compartment sink to be cleaned.
1.5
16.
4-602.11; Core; Ice chute and soda nozzles on soda machine in dining room soiled with black and pink residue. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers and beverage tubes shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Employee removed soda nozzles during inspection to clean. Clean these more frequently.
0.0
23.
3-501.18; Priority; Tuna salad in deli case dated 8/26 and several items dated 8/31 including tomatoes and lettuce in walk-in cooler but were prepared today according to manager and employee. Lettuce and tomatoes are sliced every other day, or daily. Food shall be discarded if it exceeds the time and temperature requirements. Prepared items shall be held for 7 days. Lids on tomatoes and lettuce are from older container of lettuce and lids not changed. Lids removed during inspection. Ensure the date marking are correct with when it was prepared or should be discarded. Tuna salad made on Monday and lid changed with new date added. Do not re-use lids for new food. Containers and the lids should be washed, rinsed and sanitized.
1.5
48.
4-501.14; Core; Three compartment sink basins and drainboards, and back splash and sprayer soiled with food residue buildup. Warewashing equipment, the compartments of sinks, drainboards and other receptacles used for washing and rinsing equipment and raw foods shall be cleaned at a frequency necessary to prevent recontamination. Employee began cleaning sink during inspection. Clean sinks before and after use.
0.0
49.
4-601.11(B) and (C); Core; Floors of walk-in cooler, sides of equipment, flip top lid in front area, track on deli cooler and vents in walk-in cooler soiled with food debris and residue buildup. Nonfood-contact surfaces shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
1.0
55.
6-501.12; Core; Walls in back of facility, especially around prep sink and three compartment sink soiled with food splatter and residue buildup. Drains throughout soiled with black buildup. Floors under equipment have residues and needs to be cleaned. Physical facilities, floors, walls and ceilings shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean. There is unclean film coating sink basin and build~up on the faucet. Effective cleaning with detergent is needed after each use. Sink cleaned upon request.
1.5
39.
3-305.11; Core; Walk~in cooler is heavily soiled with black growth on shelves and supports. Extensive cleaning of the walk~in cooler, sandwich/grill refrigerator and glass display refrigerator is needed. Maintain food storage areas clean.
1.0
47.
4-502.11(A) and (C); Core; Discard broken plastic covers like the one in use on the shredded lettuce. Two discarded today upon request.
0.5
49.
4-601.11(B) and (C); Core; Overhead vents inside the walk~in cooler are dusty. Walls inside the walk~in are soiled. Maintain equipment clean.
0.5
54.
5-501.115; Core; Dumpster area is not maintained. There are many bags of trash and loose items on the ground. Two bags of garbage on the ground have Jersey Mikes branded cups inside. Dumpster is open. Have dumpster replaced with a clean dumpster. Close dumpster lids and doors. Clean the dumpster pad. Eliminate trash and recycling (mattress) from the dumpster enclosure.
1.0
55.
6-501.12; Core; Inverted beverage crates are stored under the front counter for sanitizer buckets. Floor is not clean underneath. Maintain floor clean under and around equipment and stored items.
2-102.12 (A); Core; Present manager Kevin is not an ANSI certified manager. Recertification is needed. Discussed an option for class today
1.0
22.
3-501.16 (A)(2) and (B); Priority; Glass Display Refrigerator is not holding food at 41F as required. Unit has visible ice accumulated on coils inside in the top, ice coating interior cooling components low in the unit, and a line of frosty ice along front corner. Tuna Salad 44.5F (on day 6), Ham 43F, PepperMeat 42.5F, Swiss Cheese 46F, Salami 45F, capicola 43.8F. Meats, Cheeses and tuna salad shall be maintained at 41F and colder. Bulk meats and bulk cheeses were removed from the glass display refrigerator and taken to the walk-in cooler. Refrigerator will be unplugged, defrosted and re-adjusted tonight. Tuna Salad on day 6 of date marking was discarded and replaced with a small quantity of fresh. . . Cheese Slices 43.5F held in the top of the grill side refrigerator. Refrigerator needs to be adjusted to maintain food at 41F and colder. Cheese will be discarded within 4 more hours.
1.5
48.
4-501.14; Core; 3-compartment ware washing sink is not clean. Black mat has unclean build-up. Drainboard is not clean and sanitizing compartment of the sink has a slimy build-up. Clean the sink daily with detergent. Fill sanitizer into a clean sink basin. Mat was placed in soapy water to soak
3-501.17; Priority Foundation; Containers of tuna salad in the walk-in cooler were not date marked. Per PIC these were made yesterday. CDI-Items were date marked.
1.5
General Comments
This facility is operating under a Transitional Permit. All repair items detailed on the Transitional Permit must be completed by the expiration date listed on the permit to prevent expiration of the permit and requirement for establishment to close until a new permit can be issued. Please contact Meghan Scott at meghan.scott@wakegov.com or 919-868-6416 with any questions regarding the Transitional Permit, for a new copy of the permit, or to schedule a visit when repair items are complete.
