5-202.12; Core - Hot/tempered water at a few kitchen handsinks did not exceed 95F...Hot water of at least 100F shall be provided at each handsink...Increase hot water to at least 100F at each handsink.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing, properly cooling or using approved time as a public health control, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods/lowering walk-in cooler air temperature and providing and explaining TPHC template with PIC.
1.5
24.
3-501.19; Priority Foundation - Prepared lettuce salads using time as a public health control (TPHC) were not time stamped as stated in restaurant's procedures...When TCS* foods are placed on approved time as a public health control, they must be time stamped or time recorded so the length of time using time control does not exceed 4 hours...CDI by providing time stamp for salads. NOTE: Time must start when the first salad has been assembled.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying...Separate clean containers and allow to completely air dry before stacking.
0.5
47.
4-501.11; Core - Some wire shelves in utensil washing area were rusty and/or peeling. Several dunnage racks in walk-in freezer were bent in the middle due to weight of foods placed on top of them...Food service equipment shall be kept in good repair...Replace damaged shelves and dunnage racks with similar approved equipment (meeting ANSI/NSF certification or equivalent).
0.5
47.
4-205.10; Core - When ice bin lid at front soda dispensing station is 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...Reactivate device on ice bin lid so soda cannot be dispensed when ice bin lid is open.
0.0
55.
6-501.11; Core - Ice was on walk-in freezer evaporator lines and on floor below. In one walk-in cooler, one metal evaporator condensate line was not wrapped/insulated...Physical facilities shall be kept in good repair...Repair freezer evaporator leaks so ice does not accumulate, and wrap/insulate exposed condensation pipe.
0.5
55.
6-501.12; Core - Ice was on floor in walk-in freezer...Physical facilities shall be kept clean...Remove accumulated ice on floor.
0.0
55.
6-501.16; Core - At mop sink/can wash, one wet mop was stored with mop head up...After use, mops shall be positioned so they completely air dry without soiled walls, equipment or supplies...Hang up wet mops so handles are up and mop heads are down, draining into mop sink drain.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: After workers contaminate gloved hands with raw chicken, gloves must be discarded and hands must be washed before handling clean equipment/utensils, pans of ready-to-eat foods, etc...Outside rear black gate/door must be closed and inaccessible from outside when exterior walk-in cooler is not locked...A few ice machines did not appear to have double check valves on their water supply lines. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line(Section 5-203.14 of NC Food Code Manual). If ice machine water supply lines do not have double check valve backflow preventers, they are to be put in place.
5-205.11; Priority Foundation; There was a small brush in the handwashing sink on the front counter. A handwashing sink may not be used for purposes other than handwashing. CDI... The brush was moved out of the handwashing sink.
0.0
13.
3-101.11; Priority; Once again the new produce walk-in cooler in the back of the store was not locked and the door leading out toward the dumpster area was not locked. There was no employee's in the walk-in cooler twice during the inspection. Any person could have gained entry into the walk-in produce cooler. Food must be stored in a safe manner. CDI.. The door to the walk-in cooler was locked.
2.0
55.
6-501.12; Core; Clean the floor in the walk-in freezer to remove the ice build up as you enter the freezer. Physical Facilities must be cleaned as often as necessary to keep them clean. CDI... The ice machine was cleaned out.
0.0
56.
6-403.11; Core; There were employee drinks on food prep areas during the food prep process. Areas designated for Employees to eat, drink must be located so that Food, Equipment, Lines, and Single-Service Items are protected. CDI.. The drinks were moved away from the food prep area.
5-205.11; Priority Foundation; At the chicken cook station there were several items in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI.. The items were moved out of the handwashing sink.
1.0
13.
3-101.11; Priority; The new produce walk-in cooler which is in the back of the store was not locked and there was no employee in the walk-in cooler. Any person could have gained entry into the walk-in produce cooler. Food must be stored in a safe manner. CDI.. The door to the walk-in cooler was locked.
1.0
22.
3-501.16 (A)(2) and (B); Priority; At the chicken station chicken tenders were left in the flour and were at a temperature of 54F. A container of cheese of being held cold at 49F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The tender were cooled down to 41F and then cooked to a final cook temperature of 198F. The cheese was placed in the walk-in cooler and cooled down to 41F.
1.5
54.
5-501.115; Core; There was lots of old shelves and other storage stored in the back of the restaurant. A storage area and enclosure for refuse must be maintained free of unnecessary items.
5-202.12; Core; There was one handwashing sink where the water temperature got up to 126F. The water temperature could cause a burn hazard. CDI.. The temperature of the water was turned down to 109F.
0.0
16.
4-601.11 (A); Priority Foundation; There were some dishes that were stored as clean but had wet and dried food debris on the dishes. All Equipment Food-Contact Surfaces and utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
1.5
39.
3-305.12; Core; In the walk-in freezer there were some boxes of food that was stored on the floor. Food must be stored in a manner to prevent contamination.
0.0
44.
4-901.11; Core; Cross stack the dishes to allow the air- dying process to take place. The air drying process has improved in the kitchen overall.
0.5
49.
4-601.11(B) and (C); Core; Clean around the cooking equipment and deep fryers to remove the grease and oil build up. Clean the gaskets and the door handles on the cold hold units. Clean the storage shelves.
0.5
55.
6-501.12; Core; Clean the floors and walls near the deep fryers and cooking equipment to remove the flour and oil build up. Physical facilities must be cleaned as often as necessary to keep them clean
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
6-301.12; Priority Foundation; There was one handwashing sink that did not have paper towels at the handwashing sink. All handwashing sinks must be equipped with a hand drying device. CDI... Hand towels were placed at the handwashing sink.
0.0
16.
4-601.11 (A); Priority Foundation; There were a few dishes that were stored as clean but had some wet and dried food debris on the dishes. All Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. There has been a great improvement in the overall cleaning of the dishes. CDI.... The dishes were placed at the three compartment sink to be washed again.
0.0
21.
3-501.16(A)(1) ; Priority; There were some chicken tenders that were being held hot at 116F. This potentially hazardous food must be held hot at 135F or above. CDI... The tenders were placed in the trash can by the manager on duty.
1.5
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. This has been a repeat item on the last three inspections.
1.0
47.
4-501.11; Core; The shelves in the reach-in cold hold units are starting to rust. The heat element is not working on the unit that holds the chicken tenders. All equipment must be in good repair and easy to clean.
0.5
49.
4-601.11(B) and (C); Core; Clean the door handles or the walk-in cooler and freezer units. Clean the shelves in the walk-in cooler and reach-in cold hold units. Clean the storage shelves. Clean around the deep fryers and the cooking equipment.
0.5
56.
6-303.11; Core; Replace the blown light bulbs above the three compartment sink. There must be at least (50 foot candles) of light at a surface where a food employee is working with utensils or equipment or where a employee safety is a factor.
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
5-205.11; Priority Foundation; The handwashing sink near the three compartment sink had a green sponge on the inside of the sink. A employee was using the handwashing sink to put water in the sanitizer bucket. A handwashing sink may not be used for any purpose other than handwashing. CDI... The sponge was removed and the employee was informed where to fill up sanitizer buckets at.
1.0
16.
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean that had wet and dried food debris on the surface of the dishes. Dishes that were stored as clean must be clean to sight and touch. CDI... The dishes were placed at the three compartment sink to be washed again.
1.5
16.
4-602.11; Priority; The ice machine had a small amount of black build up. Ice is considered a food and must be stored in a clean location. CDI... The ice machine was cleaned during the inspection.
0.0
43.
3-304.12; Core; There were some dishes that were left in seating water. Clean dishes must be stored in a clean and dry location. Clean dishes must be stored in a manner to prevent contamination. This was a general comment on the last inspection.
0.5
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. This is a repeat item from the last four inspections.
1.0
47.
4-501.11; Core; The shelves in the reach-in cold hold units are starting to rust. All equipment must be in good repair and easy to clean.
0.0
49.
4-601.11(B) and (C); Core; Clean the gaskets on the cold hold units. Clean the shelves in the walk-in and reach-in cold hold units. Clean around the cooking equipment. Clean the air drying shelves.
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
*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. 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.
Grilled chicken breast, in one container, were holding in between 120-137F inside of the hot holding unit. Potentially hazardous foods are to be hot held at or above 135F. Chicken was voluntarily discarded.
2.0
28.
Found one live roach in one of the booths, in the lobby area. Contact pest control in order to have them spray around the facility.
1.0
36.
Replace the shelving, inside of the upright two door cooler, that is peeling and no longer in good repair. Replace the cracked containers and lids in the facility. Replace the hot holding unit door that holds the chicken; door was peeling and had gaps on the inside. Address the possibly loose bottom floor panel, in the walkway, of the walk-in cooler door. Must be in good repair.
0.5
40.
Clean the build-up on the fixtures of the utensil washing faucet. Clean the build-up around some of the nozzles at the take-out drinking station. Clean the build-up on the outside of the ice dispenser located in the customer self-serve fountain machine. Clean the top rim, of the ice machine door. Clean the ice build-up inside of the upright, single door freezer.
0.5
43.
Need handwashing signs for the two handwashing sinks, in the food prep and cooking area.
0.0
45.
Clean the dust build-up found on the ceiling where the register is located. Clean the wall behind the prep table, where salad prep occurs.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Bleu cheese crumbles, sliced american, mixed shredded cheese and sliced tomatoes were cold holding in between 49-51F, at the prep line cooler. Potentially hazardous foods are to be cold held at or below 45F. Adjust the temperature inside of the prep cooler for the top part to be able to maintain 45F or below.
2.0
25.
The hanging thermometer inside of the prep line cooler was reading 30F. The foods were no where near freezing. Thermometer is not working right and needs to be replaced.
0.0
35.
Three stacks of single service cups, at the take-out area, were stored with the plastic sleeve not all the way up at the top cup. If not stored properly in the dispensers, keep the plastic sleeve all the way up at the top cup to help prevent outside contamination.
0.5
36.
Replace the torn gasket on the walk-in cooler door. Replace the worn fry basket in the facility.
0.0
40.
Clean the dust build-up on the shelving in the single service storage area. Clean the grease build-up in the mechanical area of the fryers. Clean the outsides of the fryer as well. Clean the water build-up that was accumulating inside of the prep cooler.
0.5
44.
The sliding door for the outside dumpster was left open while not in use. Keep the lids/doors to the outside dumpster kept closed when not in use to help prevent waste from leaking out or pest from getting inside.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee dropped a lid on the floor, picked it up, carried it to the back and came back on the line without changing gloves. Employee, prepping food, wiped their gloved hands on their apron and went back to prepping. Employee used santized to wipe down food contact surface and went back to prepping food without changing gloves. Anytime gloved hands come into contact with something that could contaminate food, wash hands and change gloves.
2.0
11.
There were a number of clean containers that still had outside, sticky build-up on it from the labels that were once on them. Thoroughly clean and sanitized the multi-use containers. Pink build-up found on the inside of the ice machine. Two utensils, in the clean storage area, had build-up on it. Food contact surfaces are to be cleaned and sanitized.
1.5
26.
Container of food seasoning and box of filter cleaner were right beside each other. Made suggestion of separating them to help prevent the possibility of the filter cleaner getting inside of the seasoning.
0.0
35.
Single service french fry trays were stored, on the top shelf, with the food contact portion being exposed. The disposable cups, at the take-out window, were not protected by use of a cup dispenser or plastic sleeve up to the top cup. Lower the amount of cups store over there or invest in more cup dispensers.
0.5
36.
Replace the torn gaskets on the two door cooler, on the prep line, and the chicken prep cooler. Hole on the bottom corner door for the walk-in freezer. Repair the leak, for the hot water, at the prep sink. The water was turned off at the pipe. Replace the worn fry baskets that are no longer in good repair. Replace worn cutting boards. Replace the cracked containers in the facility.
0.5
45.
Clean the build-up on the walls underneath the sauce holding units, across from the utensil washing sinks. Some type of sealant was found on the flooring where there was once gaps. Sealant was cracking and not doing serving its purpose. Flooring may need to be replaced in the utensil washing area.
0.5
46.
Two blown light bulbs found at the register area. Clean the ventilatin build-up on the vents by the office door.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Personal drinks were stored above sandwich rolls, in the dry storage area, and above the prep table. Personal drinks are to be stored either away from food/food contact surfaces or at the bottom of the shelf.
1.5
17.
The sliced american cheese was holding at 50F on the prep line cooler. Potentially hazardous foods are to be cold held at or below 45F. Cheese was voluntarily discarded. Made suggestion of storing the sliced cheese in a deeper well container. There was also a liner at the bottom of the container that could prevent the cheese from maintaining 45F or below.
0.0
28.
There were flies present inside of the kitchen/prep area. There were a lot of flies around the outside dumpster. Contact pest control to take care of the issue.
1.0
33.
The handle of the scoop was touching the food that it was stored in (sugar). Keep the handle of scoops pointed away and not touching food during storage.
0.5
36.
Replace the torn gasket on the upright, freezer door. There were a 4-6 cracked containers and lids in the clean storage area. Must be in good repair. Replace or resurface the cutting boards that are worn and no longer easily cleanable. Repair the leak, for the hot water, at the prep sink. The water was turned off at the pipe. Replace the side aluminum panel that goes on the fryer.
0.5
40.
Clean the build-up around the outside of the drink nozzles for both soda fountain machines, in the facility. Clean the black build-up underneath the ice dispenser. Clean the build-up, on the shelf, above the chicken prep cooler. Clean the build-up on the right side of the fryer that is missing the aluminum panel. Clean the ice build-up accumulating on the inside/top of the upright freezer.
0.5
44.
The sliding door for the outside dumpster was left open while not in use. Keep the sliding doors closed to help prevent pest from entering and waste from leaking out. Clean the outside area of the dumpster.
0.5
45.
Clean the build-up on the walls, underneath the utensil washing sinks. Fill in the holes on the wall to the left of the dry storage rack. Some type of sealant was found on the flooring where there used to be gaps. Made suggestion of re-doing those areas due to it not being smooth and easily cleanable.
0.5
46.
Work order on the replacement of the blown light bulb, where the cooked chicken strips were stored.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Bowl with salad inside was stacked on top of another bowl containing salad without the use of a lid or protective barrier in between. Foods must not be stacked on top of each other unless protected with the use of a lid, plastic wrap or food grade paper.
0.0
11.
Found dirty containers and bowls in the clean storage area. Sticky build-up, from old labels, found on some containers. Food contact surfaces are to be cleaned and sanitized.
1.5
16.
Grilled chicken, inside of the hot holding unit, was holding in between 127-135F. Potentially hazardous foods are to be held at or above 135F. Made suggestion to turn on the holding unit early enough to help maintain the hot food temperatures that will be stored inside. Chicken was put back onto the grill to be reheated to 165F.
2.0
33.
The handle of the scoop was touching the food that it was stored in. Keep the handle of scoops pointed away and not touching food during storage.
0.5
36.
Replace the rusted brackets that hold the shelving up above the utensil washing sinks.
0.0
40.
Clean the gaskets on some of the prep cooler doors on the line. Clean the shelving inside of the upright cooler and walk-in cooler. Clean the build-up around the nozzles of both fountain drink machines. Clean the fixtures of the prep sink.
0.5
45.
Clean the sauce stains off of the ceiling in the prep area.
0.5
46.
Replace the blown light bulb on the prep line, french fry station. Dust build-up found in the prep area and fan guard of the walk-in cooler. Clean the bugs out of some of the shields in the facility. (work order on the light bulb in the upright freezer)
0.5
49.
Documentation of approved training - 2 point credit awarded.
Food debris and/or old stains found on some of the containers in the clean containers storage area. The nozzles for the tea urns were very dirty and need to be cleaned. Cleaning the nozzles should be routine. Clean the inside of the ice dispenser in the customer serving area.
1.5
17.
Sliced tomatoes on the prep line cooler, were holding at 53F. Tomatoes were prepped this morning. Potentially hazardous foods must be cold held at or below 45F. Try to store prepped products inside of the coolers or freezer in order to drop the food down to 45F before putting on the prep line.
0.0
36.
Torn gaskets found on the upright cooler doors closest to the serving window. There were worn/stained containers that were no longer easily cleanable. Must be in good repair. Suggestion made to change out the nozzles for the fountain drink machine in the customer serving area. They were all stained pink. Re-caulk around the utensil washing sinks.
0.5
40.
Clean the gaskets on the prep cooler doors on the line and the walk-in cooler door. Clean the inside of the mechanical door of the fryers. Clean the build-up around the nozzles of the fountain drink machine in the customer serving area. Clean the ice build-up inside of the upright freezer.
1.0
42.
The sprayer for the utensil washing sinks was low enough to where it was touching the water in the sink. That is a cross connection issue. Find a way to hook the sprayer above the sink.
0.0
43.
Strip the caulk, clean, and re-caulk around the handwashing sink closest to the raw chicken prep cooler.
1.0
45.
Fill in the holes on the wall above the utensil washing sinks.
0.5
46.
Replace the blown light bulb above the utensil washing sinks. Cracked light shield above the upright, two door cooler beside of the serving window. Clean the light shield with the dead pest inside, located on the front line with registers.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found the handles of two scoops touching the ice and lettuce during storage. Keep handles of scoops pointed away from food during storage.
1.0
36.
Torn gasket on the upright cooler door closest to the window where finished food is placed. There were two racks opposite of the utensil washing sinks that were peeling. Replace or resurface the cutting boards throughout the facility. Caulking around the utensil washing sink was black in some areas. Must be in good repair.
0.5
40.
Clean the food debris in the gasket on the reach-in cooler door. Clean the ice build-up inside of the upright freezer. Clean the grease build-up inside the mechanical portion of the fryer. Clean underneath the lower shelf where the heat lamp and lights were located.
0.5
45.
Fill in the holes on the wall above the utensil washing sinks and beside the shelves holding the rolls. Clean the walls where the can washing sink and dirty section of utensil washing sinks are located.
0.5
46.
Clean the dust accumulation on the fan guard and ceiling in the walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
no points deducted.... 4. Made suggestion to either use gloves or tongs when handling food that is ready to eat. Bare hand contact is to be minimal when handling ready to eat food. I talked to the assistant manager about this issue. If gloves are used, hands are to be washed after disposing of old gloves and before putting on a new pair.
Worker was used a rag in sanitizer to wipe down the prep line. Order came in and worker kept the same gloves on and prepped the order. Employee, carrying a box of fries, took a roll out of the hot holding unit without first washing hands. Talked to manager about washing hands whenever they become soiled or dirty surface is touched.
2.0
17.
Sliced cheese on the prep line was holding in between the temperatures of 45-51F. The layer of cheese that was holding high was disposed of. Do not overstack foods on the prep line due to possibility of being held higher than 45F.
0.0
33.
Found some handles of scoops touching the food product they were stored in. Keep handles of scoops away from touching the food.
1.0
36.
Leak found on the pipe underneath the sanitizer portion of the sinks. Torn gasket found on the reach-in cooler for raw chicken storage.
0.5
40.
Build-up on the shelves in the walk-in cooler. Clean the ice build-up inside of the upright freezer. Clean the residue on the shelves where single service trays were stored. Clean food residue on some of the gaskets on cooler doors. Clean underneath the prep table beside of the single vat prep sink.
0.5
45.
Bottom panel of the wall by the cooking equipment was in bad repair. Clean the walls in the prep area where single vat prep sink is located.
0.5
46.
Clean the ventilation build-up beside of the office door.
0.0
49.
Documentation of approved training - 2 point credit awarded.
found some tomato bits in the slicer. small amount of pink build-up on the lid for the ice machine. both were cleaned during the inspection.
0.0
17.
chicken salad, sliced tomatoes, and cheese were holding above 45F in the cold holding unit located on line. shall be held at 45F or below for cold holding. foods were voluntarily thrown out. talked to manager about either lowering the amount of food on the line, lowering the temperature, or keeping foods on ice.
2.0
33.
found some handles of scoops touching the food product they were stored in. keep handle of scoop away from touching the food.
0.5
35.
disposable cups were stored too high in the dispenser located in the take-away area. store disposable cups in the dispenser properly where only one cup is availble to be use or keep the plastic sleeve on the cups to help prevent outside contamination.
0.5
36.
leak found on the pipe for the triple sinks. torn gaskets on the upright refrigerator/freezer on the line. slow drain in the utensil washing area. shall be in good repair.
0.5
40.
build-up on the inside of the fryers. clean the build-up around the hood system. food residue found in some of the gaskets on the cooler doors. shall be cleaned.
0.5
45.
bottom panel of the wall by the cooking equipment was in bad repair. fill in the holes on the back wall.
0.5
46.
blown light bulb in the hot holding area for chicken tenders. light bulb in the upright freezer was not shatterproof.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
no points deducted..... 28. contact pest control for number of flies outside in the back area. keep any containers that hold water inverted if not in use to prevent the holding of water.
employee washed hands in a time frame that was not adequate enough to thoroughly clean hands. did not see employee use soap during the process as well. ensure staff is properly washing hands thoroughly before returning back to station for food prep.
0.0
11.
sanitizer in buckets were holding well below minimum requirement of 200ppm for quat. nozzle for tea urn in the lobby area for customers was dirty on the inside. few utensils in the clean storage area were dirty. rust build-up on the knife rack. black build-up found on the inside of the ice machine. shall be cleaned and sanitized.
3.0
40.
shelves in the walk-in cooler and storage rack for plates were dirty. some gaskets had some build-up on it. shall be cleaned.
0.5
43.
strip caulking at the handwashing station for chicken prep, clean and recaulk the sink.
0.0
45.
dirty wall in the utensil washing area. fill in the hole where the rack is located in the raw chicken prepping area.
0.5
46.
clean ventilation build-up in the men`s restroom
0.5
49.
Documentation of approved training - 2 point credit awarded.
handles of a number of scoops were touching the food product in which they were stored in. food shall be protected during storage.
1.5
11.
container used to hold grilled chicken, was very dirty. tea container used to help make tea was dirty. change out sanitizer routinely to ensure clean batch is being used and required strength is met.
1.5
36.
replace molded caulking in parts of the utensil washing area.
0.0
40.
a few shelves in the reach-in cooler contained food residue. build-up on the gaskets on some cooler doors. build-up on the inside of the reach-in cooler used to store raw chicken tenders
0.5
43.
leak at the bottom of the handwashing sink where the raw chicken prep is located. paper towels not accessible in one handwashing station. dirty rags and aprons stored in one handwashing sink.
1.0
44.
outside dumpster had sliding doors open and broken lid on top. shall be in good repair and doors kept closed when not in use.
0.5
46.
clean the ventilation build-up in the restrooms.
0.0
49.
Documentation of approved training - 2 point credit awarded.
QUATERNARY AMMONIUM SANITIZER IN SPRAY BOTTLES AND IN WIPING RAG BUCKET IN CUSTOMER SERVICE COUNTER AREA WAS LESS THAN 200 PPM. IT SHALL BE AT LEAST 200 PPM BUT SHOULD NOT EXCEED 400 PPM..........FOUND FOOD DEBRIS ON TOMATO AND LEMON HAND SLICERS (AND THEY WERE LOCATED ON THE "CLEAN" DRAINBOARD OF 3-COMPARTMENT SINK). THOROUGHLY CLEAN AND SANITIZE THESE SLICERS. (CORRECTED ON SITE)
2.5
16.
FOUND SEVERAL STACKS OF UNPROTECTED SINGLE SERVICE BEVERAGE CUPS BY CUSTOMER SERVICE COUNTER AND DRIVE-THROUGH AREA. KEEP CUPS IN THEIR ORIGINAL PLASTIC CONTAINERS (UP TO RIM OF TOP CUP ON STACK) OR DISPENSE FROM AN APPROVED DISPENSER (WHERE RIMS OF MOST CUPS ARE IN THE PROTECTED BY THE DISPENSER).
1.0
17.
CLEAN THE FOLLOWING SOILED SURFACES/AREAS: UNDERSIDE OF PAPER TOWEL DISPENSER ABOVE HANDSINK TO LEFT OF CHICKEN BREADING AREA--SOME AREAS ABOVE MAIN FOOD PREPARATION LINE (NEAR LIGHTS)--UNDER DRAINBOARDS, EXTERIORS AND INSIDE SANITIZING AND RINSING SINKS OF 3-COMPARTMENT SINK--INTERIOR OF SMALL COOKIE/CROUTON OVEN...........WELD TOGETHER THE CRACKS IN THE METAL OF THE VEGETABLE PREPARATION SINK.
1.0
21.
COLD WATER CAME OUT OF THREE OF THE FOUR HANDSINKS SUPPLIED WITH "TEMPERED" WATER IN THE KITCHEN AND FRONT CUSTOMER SERVICE COUNTER AREA. ADJUST THE WATER AT EACH OF THESE HANDSINKS SO THAT WARM WATER IS ALWAYS AVAILABLE. (ENSURE THE WARM WATER IS NOT VERY HOT WATER, WHICH WOULD DISCOURAGE PEOPLE FROM WASHING THEIR HANDS ADEQUATELY)
1.0
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (9) FOOD SERVICE WORKER WORKING AT THE CHICKEN BREADING STATION WAS ALSO WORKING WITH FOOD AT THE GRILL. REMEMBER THAT HANDS MUST BE WASHED BETWEEN THESE ACTIVITIES. BEFORE GLOVES ARE WORN, HANDS MUST BE WASHED. AFTER THE GLOVES ARE REMOVED AND THROWN AWAY, HANDS MUST BE WASHED AGAIN. (CORRECTED ON SITE)............TO AVOID CROSS CONTAMINATION OF RAW MEAT WITH READY-TO-EAT FOODS, IT IS STRONGLY RECOMMENDED THAT THE PERSON DOING THE CHICKEN BREADING REMAIN WITH THAT ACTIVITY AND NOT DO ANY COOKING AT THE GRILL OR HANDLING ANY COOKED FOOD...........(29) FOUND AN UNSHIELDED LIGHT BULB IN TRUE UPRIGHT FREEZER. PROVIDE A SHATTERPROOF BULB OR OTHER EFFECTIVE SHIELD FOR THIS BULB.
