5-205.11; Priority Foundation - A step ladder was leaning against the front of handsink in back kitchen, blocking the handsink...Handsinks shall be maintained so they are accessible at all times for employee use...CDI by removing ladder from in front of handsink.
1.0
16.
4-601.11 (A); Priority Foundation - Some knives and food containers stored as clean had food debris on them...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink area.
0.0
21.
3-501.16(A)(1); Priority - Pinto beans on steam table were as low as 122F in some parts...After properly reheating or cooking, hot TCS* foods shall be maintained at 135F throughout entire product until served...CDI by thoroughly stirring food so it was uniformly 135F or above.
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 time as a public health control, cold TCS* foods shall be maintained at 41F or less...CDI by properly refrigerating foods.
1.5
28.
7-102.11; Priority Foundation - Several red and green buckets of soapy water and sanitizer solutions were not labeled with their contents...Working containers of cleaners and sanitizers shall be labeled with common name of products inside them...CDI by labeling buckets.
1.0
28.
7-204.11; Priority - Quaternary ammonium sanitizer (QA) in 3rd compartment of 3-comp sink was greater than 400 ppm (test strip started turning bluish)...Chemical sanitizers applied to food contact surfaces shall meet requirements specified in 40 CFR 180.940 and not exceed maximum concentration levels...CDI by diluting sanitizer to proper concentration (200-400 ppm).
0.0
40.
2-402.11; Core - Some food workers were not wearing hair restraints...Food employees shall wear hair restraints such as hats, hair coverings, hair nets, beard restraints, etc. that are designed and worn to effectively keep their hair from contacting exposed food and clean equipment and utensils...Instruct workers to don required hair restraints.
0.0
45.
4-903.11(A) and (C); Core - Some stacks of disposable cups were unprotected by cash register...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
0.0
47.
4-501.11; Core - Many wire shelves were rusty and/or peeling. Some shelves were painted black (not shelf manufacturer paint) and were peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving. Do not paint shelving--it must be replaced if rusty or damaged..
0.5
49.
4-601.11(B) and (C); Core - Observed soiled wire shelves, front dry storage/glove storage area (including door gaskets), refrigerator exterior vents and condenser coils, sink drainboard undersides, equipment wheels, castors and legs. Some old tape and sticky residues were on exteriors of food containers. Protective plastic was on some equipment...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above. Remove all tape/residues and protective plastic from container and equipment exteriors.
0.5
53.
5-501.17; Core - No covered trash can/receptacle was in women's bathroom...Toilet rooms used by females shall have a covered trash can or receptacle for sanitary disposal...Provide covered trash can in women's bathroom.
0.0
55.
6-501.11; Core - Walk-in cooler evaporator was dripping with condensation from a few surfaces, and insulation wrap on evaporator pipes was damaged, torn and soiled. Caulk is missing/peeling in corners of ventilation hood above cooking line and between handsinks and adjacent splash guards...Physical facilities shall be kept in good repair...Repair evaporator leaks and replace damaged insulation. Replace missing/damaged caulk, ensuring caulk is smooth and easy to clean.
0.5
55.
6-501.12; Core - Observed soiled ventilation hood filters, flooring/walls under equipment and shelves...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: The same white/clear liners are used both for trash cans and lining containers with rice and beans. Ensure these liners can be used for direct food contact.
4-601.11 (A); Priority Foundation; There were several dishes that were stored as clean that had wet and dried food debris. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at three compartment sink to be washed.
1.5
39.
3-307.11; Core; A bag of sugar was stored open and unprotected under the drink station. Food Shall be protected from contamination of sources of contamination.
0.0
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.
0.5
45.
4-903.11(A) and (C); Core; Single-service cups at the register did not have protective sleeve or cover on all the cups. Single-Service items must be stored where they are not exposed to splash, dust, or other contamination. This was a general comment from the last inspection.
0.5
47.
4-501.11; Core; The shelves above the air-drying station are rusty. Equipment must be in good repair.
0.5
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler. Clean the gaskets on the cold hold units. Equipment must be kept free of an accumulation of Food residue, and other debris.
0.0
55.
6-501.11; Core; The wall tiles in the restrooms are peeling. Physical Facilities must be maintained in good repair.
4-601.11 (A); Priority Foundation; There was a large slicer that was used on the day before but was not cleaned. Equipment Food-Contact Surfaces and Utensils must be clean to sight and touch. CDI.. The slicer was cleaned before the end of the inspection.
0.0
16.
4-602.11; Priority; The drink nozzles had heavy black build-up. Clean the drink nozzles at a frequency necessary to preclude the accumulation of the build-up. CDI.. The nozzles were cleaned during the inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The sour cream was holding at 53F. The pico was holding at a temperature of 54F. These potentially hazardous foods must be held at 41F or below. CDI.. The food items were placed in the trash can by the manager on duty.
1.5
45.
4-903.11(A) and (C); Core; Single- service cups at the register had not plastic sleeve or protective cover on the cups. Single service items must be stored in a manner to prevent contamination.
0.0
47.
4-501.11; Core; The shelves above the air-drying station are rusty. Equipment must be in good repair and easy to clean.
0.5
54.
5-502.11; Core; The dumpster unit was full. The lids on the dumpster could not be closed. Refuse must be removed from the premises at a frequency that will minimize the development of objectionable odors and other condition that attract or harbor insects and rodents.
2-102.12 (A); Core; The person-in-charge did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is displayed, served, or handled the person-in-charge must have a valid ServSafe or ANSI approved Manger's certificate on hand at the time of the inspection.
1.0
10.
5-205.11; Priority Foundation; There was hand soap in the handwashing sink. There were blue gloves on the handwashing sink. A handwashing sink must be maintained so that it is accessible at all times for employee use. A handwashing sink may be used for purposes other than handwashing CDI.. The items were moved out and off the handwashing sink.
1.0
16.
4-601.11 (A); Priority Foundation; There were dishes that were stored as clean that were greasy to the touch. 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 to be washed again.
1.5
28.
7-201.11; Priority; There was some chemicals stored over some metal racks. Toxic materials must be stored so they can not contaminate Food, Equipment, Utensils, Linens, and Single-Service items. CDI.. The chemicals were below the metal racks.
0.0
45.
4-903.11(A) and (C); Core; Single service were used in the dry storage foods. Single-Service items must not be used as multi-use equipment.
0.5
47.
4-501.11; Core; The shelves in the walk-in cooler were rusty. All equipment must be in good repair.
0.0
54.
5-501.114; Core; The dumpster was missing the drain plug. Drains in receptacles and waste handling units for Refuse, recyclables must have drain plugs in place. The dumpster is a shared dumpster.
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, displayed, or served the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection.
1.0
10.
6-301.12; Priority Foundation; The handwashing sink near the three compartment sink had no paper towel at the handwashing sink. Each handwashing sink must be supplied with a hand drying provision. This was a general comment on the last inspection. CDI.. Hand towels were placed at the handwashing sink.
1.0
16.
4-601.11 (A); Priority Foundation; There were serval dishes stored as clean that had wet and dried food debris on the surface on the dishes. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again.
1.5
39.
3-305.12; Core; There was food stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor. This was a general comment on the last inspection.
1.0
45.
4-903.11(A) and (C); Core; Single service cups at the register had no plastic or protective cover on the cups. Single service items must be stored in a manner to prevent contamination. Single service items must be stored where they are not exposed to splash, dust or other contamination.
0.0
47.
4-501.11; Core; The air drying shelves were very rusty. All equipment must be in good repair and easy to clean.
0.5
49.
4-601.11(B) and (C); Core; Clean the vents in the walk-in cooler to remove the dust. Clean the shelves in the walk-in cooler. Clean around the cooking equipment to remove the debris. Equipment must be kept free of an accumulation of food residue, and other debris.
5-202.12; Core; The hot water at the handwashing sink on the front counter was only getting up to 80F. A handwashing sink must be equipped to provide water a temperature of at least (100F) through a mixing valve or combination faucet.
2.0
10.
6-301.12; Priority Foundation; The handwashing sink near the three compartment sink had no paper towel at the handwashing sink. Each handwashing sink must be supplied with a hand drying provision. CDI.. Paper towel was placed at the hand washing sink.
0.0
39.
3-305.12; Core; There was food stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
0.0
47.
4-501.11; Core; The air drying shelves are getting rusty. All equipment must be in good repair.
0.5
49.
4-601.11(B) and (C); Core; Clean the shelves the walk-in cooler to remove the build-up. Equipment must be kept free of an accumulation of food residue, and other debris.
5-202.12; Core; The handwashing sink were only getting up to a temperature of 83F. A handwashing sink must be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
1.0
21.
3-501.16(A)(1) ; Priority; There was some chicken and rice in a hot hold unit that was being held at 128F These potentially hazardous foods must be held at 135F or above. CDI.. The food items were reheated to 165F.
1.5
28.
7-201.11; Priority; There were some sanitizer bottles that were stored on a hand sink. Store sanitizer bottles in a area where they can not become contaminated. CDI... The bottles were moved.
0.0
47.
4-501.11; Core; The air drying shelves are starting to get rusty. All equipment must be in good repair.
0.5
49.
4-601.11(B) and (C); Core; Clean the shelves in the walk-in cooler to remove the build up. Clean the air drying shelves. Equipment must be free of an accumulation of dirt, food residue, and other debris.
0.0
55.
6-501.12; Core; Clean the floors on the serving line. Clean the walls and ceiling covers near the air drying station to remove the dust build up. Physical facilities must be clean as often as necessary to keep them clean.
0.5
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
2-102.12 (A); Core; The Manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, displayed, or served the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection. There was a Employee's Handler's Certificate on hand but that can not be accepted.
1.0
21.
3-501.16(A)(1) ; Priority; There was a pan of chicken that was being held hot at 125F. This potentially hazardous food must be held hot at 135F or above. CDI.. The chicken was reheated to 187F.
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.
0.0
44.
4-903.11(A), (B) and (D); Core; There were several clean dishes that were left in seating water. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored in a manner to prevent contamination.
0.5
47.
4-501.11; Core; There were several shelves in the sir drying area that were very rusty. All equipment must be in good repair and easy to clean.
0.5
49.
4-601.11(B) and (C); Core; Clean the gaskets on the hot and cold hold units. Clean the shelves in the walk-in cooler. Clean the shelves in the air drying station. Clean around the grill and dry fryer station. Clean around the food prep and three compartment sinks.
0.5
55.
6-501.12; Core; Clean the walls above the air drying station to remove the heavy dust build up. Clean the floors around the food prep areas to remove the debris.
0.0
56.
6-303.11; Core; Replace the blown light bulbs in the kitchen area in the food prep station. There must be at least (50 foot candles) at a surface where a Food Employee is working with Food or where 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
2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled, prepared, displayed, or served the person-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection.
1.0
5.
2-501.11; Priority Foundation; The manager did not have a written procedure for the clean up process of a vomiting and diarrheal event. CDI... A form was given to the manager on duty.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Lettuce was held at 54F, Cheese was held at 51F, Guacamole was held at 49F, Corn salsa was held at 48F. These potentially hazardous foods must be held at 41F or below. The foods were held in a cold hold unit that was not working. CDI... Ice was placed under the foods to cool the foods down.
1.5
39.
3-305.12; Core; There were boxes of avocadoes on the floor. Food must be stored in a manner to prevent contamination.
0.0
47.
4-501.11; Core; There was one cold hold unit that could not maintain temperatures at 41F. The cold hold unit had lots of frost build up. All equipment must be in good repair.
0.5
49.
4-601.11(B) and (C); Core; Clean the ice build up in the reach-in cold hold unit. Food Equipment must kept free of deposits and other accumulations.
0.5
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
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: Tea machine at dining room beverage counter did not appear to have a double check valve on water supply line. Ensure there is a visible double check valve on this line...*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...Verification visit to be made on Monday, August 12, 2019, to evaluate completion of Item #49 on this report. Follow-Up: 08/12/2019
*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)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
An employee was wiping down multi-use metal serving pans with a cloth from the soap bucket and would sanitize with the sanitizer bucket. Talked to management about the metal pans going through the process of wash, rinse, and sanitize in the utensil washing sink set-up in the back. Make sure the utensil washing set-up is wash, rinse, and sanitize.
1.5
16.
There were some fajita vegetables that were holding below 135F. Vegetables were put back into the pan and reheated. Potentially hazardous foods are to be hot held at or above 135F.
0.0
29.
Hair restraint was not worn when management was prepping food on the prep line. Hair restraints must be worn whenever preparing food is done. The rules do not care if person, working the line, is a manager or employee.
0.0
34.
Clean containers were stacked on top of each other before air-drying was complete. Multi-use containers are to air-dry by either cross stacking or separation.
0.5
36.
Replace the sprayer, at the utensil washing sink area, that has an exposed hose. Rusted shelving located above the utensil washing sinks. Must be in good repair.
0.5
39.
Cup, without an identifiable handle, was being used in the container holding salt. Make sure scoops, with handles, are being used to get food out of a bulk item.
0.5
40.
Clean the build-up in between the cooking equipment and storage units. Clean the grease build-up inside of the mechanical doorway of the fryer. Clean the build-up on the outside of the ice dispenser, for the soda fountain machine.
0.5
44.
Outside dumpster sliding doors were open. Make sure that the doors are kept closed when not in use.
0.0
46.
Clean the build-up on the screens in the hood system. Replace the blown light bulb located in the hood system Clean the dust build-up on the fan guard located in the walk-in cooler.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
43. Work order on the leaking pipe for the handwashing sink.
Cubed chicken, on the prep line steam table, was holding in between 110-133F. Cubed chicken, white rice, and cooked steak were holding below 135F inside of the hot holding cabinet, in the back. Potentially hazardous foods are to be hot held at or above 135F. Foods were taken out of the hot holding unit and put in the steamer to be reheated to 165F.
2.0
17.
Pico de gallo, in single service containers, was holding in between 38-51F. Lower the amount of portions stored in the container. Suggestion was made to stack three high. Corn and bean set were holding in between 46-49F. Potentially hazardous foods are to be cold held at or below 45F. (General comment on previous inspection)
2.0
29.
Hair restraint was not worn when employee was prepping food on the prep line. Hair restraints must be worn whenever preparing food. The rules do not care if person, working the line, is a manage or employee.
0.5
34.
Clean containers were stacked on top of each other before air-drying was complete. Multi-use containers are to air-dry by either cross stacking or separation.
0.5
36.
Replace the sprayer, at the utensil washing sink area, that has an exposed hose. Get someone to look at the hot holding unit since it is not working properly. Replace the cracked lid holding the container of dry food.
0.5
40.
Clean the build-up on the shelving located inside of the reach-in cooler and walk-in cooler. Clean the water build-up at the inside/bottom of the prep line cooler. Clean the build-up on the outside of the ice dispenser, for the soda fountain machine.
0.5
44.
Outside dumpster sliding doors were open. Make sure that the doors are kept closed when not in use.
0.0
49.
No documentation of approved training - no credit awarded.
Fajita vegetables, on the steam table, were holding between 107-149F. Potentially hazardous foods are to be hot held at or above 135F. Made suggestion of storing the vegetables in a deeper well container and keeping covered.
2.0
17.
Single service portions of diced tomatoes were holding in between 42-49F. The amount of portioned tomatoes were stacked to high and increased in temperature. Made suggestion of either lowering the amount of portioned tomatoes, in the container, or keeping a lid on the container to help keep the cold air in. Potentially hazardous foods are to be cold held at or below 45F.
0.0
29.
Hair restraint was not worn by the worker prepping the rice, in the back. Hair restraint was not worn when prepping food on the prep line. Hair restraints must be worn whenever preparing food. The rules do not care if person, working the line, is a manage or employee.
0.5
36.
Replace the sprayer, at the utensil washing sink area, that has an exposed hose. Replace the cracked containers found in the walk-in cooler. Replace the worn cutting boards in the facility. An aluminum spoon looked to have been deteriorating due to being stored in the cilantro lime rice. Either routinely change out the spoon or use a different type of spoon(plastic) for the rice. Damaged front part of the prep area for the steam table, on the prep line.
1.0
40.
Clean the build-up on the outside of the ice dispenser, for the soda fountain machine.
0.5
44.
Outside dumpster sliding doors were open. Make sure that the doors are kept closed when not in use. Need a drain plug installed on the side of the dumpster. This will help prevent waste from leaking out or pest from getting inside.
0.5
46.
Replace the blown light bulb above the ice machine.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Continue improving on air-drying multi-use containers.
Food debris found on multi-use containers in the clean storage area. Old sticker film was found on some of the containers, in the clean storage area, as well. Food contact surfaces are to be cleaned and sanitized. Items were taken down and moved to the utensil washing area to be cleaned and sanitized.
1.5
16.
Grilled vegetables, on the steam table, were holding between 110-135F. Make sure that grilled vegetables are maintained at 135F or above for hot holding. Vegetables were voluntarily discarded.
0.0
26.
Container, holding salt, did not have a lid on top of it during storage. Container of salt was not labeled. Keep dry foods covered and protected from outside contaminants during storage.
0.5
29.
Hair restraint was not worn by the worker prepping food for an order. Hair restraints must be worn whenever preparing food. The rules do not care if person, working the line, is a manage or employee. (General comment on previous inspection.)
0.5
33.
Do not store the clean utensils on the bracket, over the middle basin of the utensil washing sinks. Clean utensils need to be on the right side of the drainboard to ensure none of the soap film or dirty multi-use items contaminate the clean.
0.0
34.
Clean containers were stacked on top of each other before air-drying was complete. Multi-use containers are to air-dry by either cross stacking or separation.
1.0
35.
Stack of single service drinking cups were stored too high in the cup dispenser. Either store cups all the way inside of the dispenser or keep a plastic sleeve over them to help protect from outside contamination.
0.5
36.
Replace the rusted rack located in the air-drying area. An aluminum spoon looked to have been deteriorating, sometimes stored in the cilantro rice. Made suggestion of routinely changing out the aluminum spoons, in use, or use a hard multi-use spoon. Rice may be too acidic for the aluminum spoon. Replace the sprayer, at the utensil washing sink area, that is peeling and exposing the hose. Must be in good repair.
0.5
40.
Clean the build-up outside of the ice dispenser, for the soda fountain machine. Black build-up accumulating around the nozzle holders for the soda fountain machine. Clean the build-up on the gasket, on the walk-in cooler door.
1.0
44.
Outside dumpster sliding doors were open. Make sure that the doors are kept closed when not in use. Need a drain plug installed on the side of the dumpster. This will help prevent waste from leaking out or pest from getting inside.
0.5
46.
Cracked light shield found above the prep sink station, close to the walk-in cooler. Clean the dust build-up on the vents above the clean storage container. Replace the blown light bulbs in the hood system and above the ice machine area.
0.5
49.
No documentation of approved training - no credit awarded.
Food debris found on 5-6 multi-use containers in the clean storage area. Food contact surfaces are to be cleaned and sanitized. Soiled knife, by the handle, was stored with the clean knives on the knife rack. Food contact surfaces are to be cleaned and sanitized. Items were taken down and moved to the utensil washing area to be cleaned and sanitized.
1.5
26.
Container, holding salt, did not have a lid on top of it during storage. Keep dry foods covered and protected from outside contaminants during storage.
0.5
29.
Hair restraint was not worn by the work prepping food for an order. Hair restraints must be worn whenever preparing food.
0.0
34.
Clean containers were stacked on top of each other before air-drying was complete. Multi-use containers are to air-dry by either cross stacking or separation.
0.5
35.
The single service drinking cups were stored improperly inside of the cup dispensers. Either store cups all the way inside of the dispenser or keep a plastic sleeve over them to help protect from outside contamination.
0.5
36.
Replace the rusted rack located in the air drying area. The aluminum spoon looked to have been deteriorating, being stored in the cilantro rice. Made suggestion to routinely change out aluminum spoons or invest in the use of a plastic spoon for the rice. Rice may be too acidic and, over time, messes up the aluminum spoon.
0.5
40.
Clean the gritty/sticky build-up underneath the prep table beside of the steamer. Clean the build-up on the shelf above the prep sink. Clean the build-up outside of the ice dispenser, for the soda fountain machine.
0.5
44.
Outside dumpster sliding doors were open. Make sure that the doors are kept closed when not in use. Need a drain plug installed on the side of the dumpster.
0.0
46.
Cracked light shield found above the prep sink station, close to the walk-in cooler. Clean the dust build-up on the vent, above the clean container storage.
0.5
49.
No documentation of approved training - no credit awarded.
Worker had the triple sinks set-up with the soapy water and sanitizer beside of each other. Make sure that the set-up for the triple sinks is wash, rinse, and sanitize. Quat sanitizer was reading below 200ppm due to the hot water being used. Use room temperature/luke warm water for your chemical sanitizing purposes. Build-up found on the tea nozzles at the tea urns. Food contact surfaces must be cleaned and sanitized.
1.5
36.
Cracked containers and lids were found in the faciity. Rusted shelf found at the air-drying/clean storage area. Must be in good repair.
0.5
40.
Clean the grease build-up inside of the mechanical portion of the fryers. Clean the food debris on the outside of the chip drawer. Clean the build-up around the outside of the ice dispenser, at the customer fountain drink area.
0.5
46.
Cracked light shield found above the prep sink station, close to the walk-in cooler. Clean the dust build-up on the fan guard of the walk-in cooler.
0.5
49.
No documentation of approved training - no credit awarded.
An employee, that was handling the container with cooked pork pieces inside, moved a trash container closer and then went back to handling the inside of the container with the cooked pork pieces. Hands are to be washed whenever soiled surfaces are touched.
2.0
5.
There were chemical buckets stored in the hand sink at the utensil washing sink area. Hand sinks are to be accessible for staff to wash hands. There should not be anything stored in the basins of the hand sinks.
1.5
11.
The quaternary ammonia, in the buckets, were holding below 200ppm. Talked to the manager and was told that sanitizer is made in the morning, 8am, but not changed out until 4-5pm. Made suggestion to change every 4 hours, before the lunch rush, and after the lunch rush to help ensure to sanitizer strength of 200-400ppm is met for quaternary ammonia. Pink build-up around the ice dispenser for the soda fountain machine.
1.5
15.
Whole pork pieces were holding at 99-101 after being reheated. The food product was taken out 10-15 mins before checking the product. Pork pieces were put back into the oven to make sure that the reheating temperature of 165F is met.
0.0
24.
Frozen raw chicken was being thawed in standing water, in the prep sink. Frozen foods must be thawed by either continuous flowing cold water in the basin of the food prep sink, inside of a cold holding unit, or in the microwave, as part of the cooking process.
0.5
35.
Made suggestion to management to keep a plastic sleeve on top of the disposable drinking cups if the dispensers are not working properly. Cups must be protected during storage. One dispenser was not keeping the cups down during storage.
0.0
36.
Remove the stickers and sticky residue from exteriors of food containers. Repair the stainless steel back wall panel that is loose, behind the utensil washing sinks. Replace the tongs that have the black build-up on them. Surfaces must be easily cleanable. There were also a few cracked containers found in the walk-in cooler.
1.0
40.
Clean the grease build-up found inside of the mechanical portion of the fryers and the side of the oven. Clean the shelving in the clean container storage area, walk-in cooler, and above the prep sinks.
0.5
45.
Fill in the open gaps on the wall and tile located in the ladies restroom.
0.0
46.
Cracked shield found above the prep sink station, close to the walk-in cooler. Clean dust build-up at the swinging door. Clean the build-up around the screens in the hood system.
0.5
49.
No documentation of approved training - no credit awarded.
There was an ice scoop stored in one hand sink and a sanitizer bucket stored in another. Hand sinks are to be accessible for staff to wash hands. There should not be anything stored in the basins.
1.5
10.
In the walk-in cooler, found container of raw ground beef stored above raw beef steaks. Store foods according to the final cook temperature. Gave manager food storage chart.
0.0
16.
Found cooked peppers at steam table top at 112. Cooked vegetables shall be kept at 135F or above when in hot holding. Ranchero sauce was holding in between 125-135F, reheated to 170F and put back at the steam table.
2.0
23.
The squash/red peppers, cooling in the container, were fully covered in plastic wrap. Leave an opening from the plastic for the steam to escape from the food and will not leave condensation build-up on the inside part of the plastic wrap.
0.0
33.
Handle of scoop was touching the black beans during storage. Keep the handle of scoop up and away from food during storage.
0.0
36.
Remove the stickers and sticky residue from exteriors of food containers. Re-surface or replace the cutting boards that are no longer smooth and easily cleanable. (Repair the utensil washing sink that the water would not turn off.)
1.0
40.
Clean the grease build-up found inside of the mechanical portion of the fryers, the side of the oven and inside of the stainless steel cabinet. Clean the shelving for the dry food storage. Clean the build-up on the top of the top steamer. Clean the outside of the hood, over the steamers.
0.5
45.
Fill in the open gaps on the wall and tile located in the ladies restroom.
0.0
46.
Clean the ventilation build-up above the prep area, back storage area, and ladies restroom.
0.5
49.
No documentation of approved training - no credit awarded.
In walk-in cooler, found a few containers of raw ground meat stored above raw beef steak. Store foods according to final cook temperatures in refrigeration and freezer units...Store raw ground meat below raw beef steak. (See food storage chart given to manager)
0.0
11.
The quaternary ammonium (QA) sanitizer in buckets was greater than 400 ppm (test strips started to turn blue). Also, the concentration of QA sanitizer in spray bottle was less than 200 ppm. The QA concentration shall be at least 200 ppm but should not exceed 400 ppm in sanitizer bottles and buckets.
1.5
16.
Found cooked peppers at steam table top at 108-120F. Cooked vegetables shall be kept at 135F or above when in hot holding.
2.0
36.
Remove the stickers and sticky residue from exteriors of food containers...Discard a few damaged and cracked food containers and replace as necessary...Re-surface or replace cutting boards that have deep knife cuts...Ensure the gasket on doors of hot holding unit seal properly to keep heat escaping from cabinet...Replace the missing bracket on one shelving in refrigerator by cook line.
0.5
40.
Clean the soiled food scale, under sink drainboards and tops of steamer and hot holding equipment in kitchen.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
NOTE: Do not use paper towels to drain foods. Only use deli papers or other paper food wraps that are approved for direct food contact.
The quaternary ammonium (QA) sanitizer in buckets was greater than 400 ppm (test strips started to turn blue). The QA concentration shall be at least 200 ppm but should not exceed 400 ppm...Found a yellow cutting board in storage with very deep knife cuts and it was also very stained and greasy. Discard this board since it is no longer easy to clean and replace as necessary.
1.5
16.
Found cooked vegetables (squash, etc.) at steam table top at 109F. Cooked vegetables shall be kept at 135F or above when in hot holding.
2.0
17.
Found incorrect temperatures of cold potentially hazardous foods (kernel corn w/ onions at 51F and pico de gallo at 57F. These foods shall be kept at 45F or less.
2.0
25.
Replace the damaged/incorrectly reading thermometer in refrigerator under main food prep line. This thermometer shall be accurate to plus or minus 3 degrees F.
0.0
26.
Label the containers of salt in metal cabinet to left of cooking line.
0.0
29.
Remember that all personnel working with food shall wear effective hair restraints such as a cap, wrap around visor or hair net.
0.0
34.
Found a few food containers being stacked while wet. Remember to completely air dry these items before stacking them (including in walk-in cooler).
0.0
36.
Remove the stickers and sticky residue from exteriors of food containers...Discard a few damaged and cracked food containers and utensils and replace as necessary. Re-surface or replace other cutting boards that have deep knife cuts.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
NOTE: Cuisinart Pro-prep Waring Commercial chopper does not appear to meet the standards of the National Sanitation Foundation (NSF) or equivalent. Provide written documentation that this piece of equipment meets NSF or equivalent standards. If this documentation cannot be provided, this unit shall be removed from the restaurant.
The quaternary ammonium (QA) sanitizer concentration in 3rd sanitizing sink of 3-compartment sink and in sanitizer buckets was somewhat strong (test strips were close to turning blue). Remember that the QA sanitizer shall be at least 200 ppm but should not exceed 400 ppm.
0.0
34.
Found a few food containers being stacked while wet. Remember to completely air dry these items before stacking them.
0.0
35.
At front self-service area, found plastic beverage lids stored on soiled bottom of dispensers. Clean these dispensers...Found plastic knives with food contact sides stored up in containers. Store these knives so that the handle is stored up when presented to the user.
0.5
36.
Remove the stickers and sticky residue from exteriors of food containers...Discard a few damaged and cracked food containers and utensils and replace as necessary...Replace the missing/damaged caulk behind handsink near 3-compartment sink once this sink has been re-mounted to the wall (today the sink was loose and wobbly)...Replace the missing screw on wall behind 3-compartment sink so that the stainless steel panel will lay flat against the back wall...The black rolling cart has been burned on the top, making it difficult to clean where it has been burned. Will have to consider replacing this cart in the future.
0.5
40.
Clean the following soiled surfaces and areas: undersides of sink drainboards, some undersides and edges of food preparation tables and counters, the small storage table to left of cooking line, the soda syrup box storage shelves, baby high chairs in dining area, hinges on doors to refrigerators.
0.5
49.
No documentation of approved training - no credit awarded.
Found a covered cup of coffee in hot holding cabinet stored above restaurant`s food. Store all personal drinks below and away from food, food preparation areas and food contact items and equipment. (Corrected during inspection - this item was also noted as general comment during last inspection)
0.0
3.
Observed food service worker come in from outdoors, started to handle food service items and did not wash hands until prompted to do so...Also observed this worker touching face and hair and did not wash hands until prompted to do so...After coming in from outdoors and after contaminating hands in any way, hands must be washed.
2.0
11.
Found a few soiled utensils. Clean and sanitize these items before storing them...Found one (of several) sanitizer bucket with quaternary ammonium sanitizer less than 200 ppm. It shall be at least 200 ppm but should not exceed 400 ppm. (corrected during inspection)
0.0
16.
Found several incorrect temperatures of hot potentially hazardous foods (see temperature chart). These foods shall be kept at 135F or above...After cooking roast beef to an internal temperature of 130F or above throughout the product, it shall be hot held at 130F or above...NOTE: With cooked peppers, onions and squash, consider cooking these items to order only instead of keeping them hot (since it is difficult to keep them at 135F or above) OR if they are kept hot on the steam table, ensure the bottoms of their pans are immersed in hot steam table water which is maintained well above 135F. Also consider putting lids on vegetable containers to keep them hot...OTHER NOTE: Time in lieu of temperature option was discussed with manager and a few TILF forms were left with him.
2.0
17.
Found several incorrect temperatures of cold potentially hazardous foods (see temperature chart). These foods shall be kept at 45F or less. Remember that all raw cut tomatoes (including pico de gallo) are potentially hazardous foods and shall be kept at 45F or below.
2.0
26.
Found several containers of salt, sugar, etc. that were not labeled. Properly label these containers with their contents.
0.5
35.
Found small plastic ramekin take-out containers and plastic lids stored with food-contact sides up. Store these items inverted or in their original plastic bags...Keep paper cups down in their dispensers.
0.0
36.
Remove the stickers and sticky residue from exteriors of food containers...Discard damaged and cracked food containers and utensils and replace as necessary...Replace the missing/damaged caulk behind handsink near 3-compartment sink.
0.5
39.
The Waring Commercial by Cuisinart Pro Prep Chopper-Grinder (Model# WCG75/WCG75C) does not meet the standards of the National Sanitation Foundation (NSF) or equivalent. Remove it from the restaurant and replace it as necessary with an NSF or equivalent processor.
0.5
40.
Clean the soiled undersides of all sink drainboards, soda syrup box storage shelves, and red & yellow plastic liners in walk-in cooler.
0.0
49.
No documentation of approved training - no credit awarded.
Found a covered employees` drink stored on shelf above the meat preparation sink drainboard. Store all personal drinks below and away from food, food preparation areas and food contact items and equipment. (Corrected during inspection)
0.0
13.
Green and red bell peppers and onions were cooked to a final temperature of 116-126F. They shall be cooked to a minimum temperature of 135F and then maintained at or above that temperature.
2.0
16.
On steam table, found cooked green and red bell peppers and onions at 119-131F and cooked mixed vegetables (zucchini, squash, etc.) at 108F. These cooked foods shall be kept at 135F or above at all times on steam table...Consider using deeper metal pans for these foods so that bottoms of pans are immersed in hot steam table water which is maintained well above 135F (consider keeping this water at 150F or above).
2.0
34.
Found many food containers being stacked while wet. Completely air dry these items before stacking them.
0.5
36.
Remove the stickers and sticky residue from exteriors of food containers...Discard damaged and cracked food containers and utensils and replace as necessary...Repair the leaking lines on condenser of walk-in cooler so that water does not drip...Found frost forming on condenser line in walk-in cooler. Repair condenser as necessary to prevent frost from forming...Ensure drain pipe under ice machine is draining into a floor drain by means of an approved air gap.
0.5
40.
Clean the soiled soda syrup box storage shelves and interior of sanitizing sink of 3-compartment sink.
0.0
43.
The tempered water in women`s bathroom did not exceed 76F after a few minutes. Provide warm running water at tempered faucet in this room (recommend a temperature of 90F)...The hot water at handsink near walk-in cooler was inicially cool and then warmed up somewhat but did not get very hot. Ensure there is hot running water at this sink.
1.0
44.
Remove the damaged toilet, toilet tank and food residue from ground around dumpster and properly dispose of these items...Keep dumpster doors closed whenever garbage is in it.
0.0
49.
No documentation of approved training - no credit awarded.
