7-102.11; Priority Foundation; Labeling missing on one sanitizer bucket. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection. [REPEAT]
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). CDI- Sanitizer concentration adjusted during inspection.
0.0
47.
4-501.11; Core; All four drawer coolers have torn drawer facing gasket. Wire shelving coating is cracked apart in prep cooler. Beer walk-in cooler door does not fully seal, can see through to inside. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the torn gasket and rusty/peeling shelves. Repair the walk-in cooler door. [REPEAT]
0.5
54.
5-501.114; Core; Drain plug missing on both dumpsters. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have the drain plug replaced. [REPEAT]
6-301.12; Priority Foundation; Staff restroom paper towel dispenser jammed, paper towels not available at the handwashing sink. Each handwashing sink shall be provided with Individual, disposable towels. CDI- Dispenser unjammed during inspection. [REPEAT]
1.0
10.
6-301.14; Core; Handwashing sign missing at dishroom handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Signage provided for posting.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Flat of raw shell egg sitting up on top of other foods in top section of prep cooler, holding at 50F. In walk-in beer cooler, one pan of pork holding too warm at 44F. Observed overall improvement in cold-holding today. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Shell eggs holding over 45F voluntarily discarded by PIC during inspection. Pork moved to main walk-in cooler for improved cooling, and hold to be reduced to maximum of four days on this product. In the walk-in beer cooler, recommend to store any TCS foods in the back section, not near the door. [REPEAT]
1.5
28.
7-102.11; Priority Foundation; Labeling missing on Two spray bottles of degreaser in chemical storage area, and sanitizer bucket. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
0.0
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
1.0
39.
3-305.11; Core; In walk-in beer cooler, multiple pans of cooked meats stored on the floor. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Food moved up off the floor during inspection.
0.0
43.
3-304.12; Core; Tongs hanging from low oven handle where can brush up against pants. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; if stored in water, maintained at 135F and above; or store utensils In a clean/dry, protected location and changed out as required (every 4 hours or less when used with Temperature Control for Safety foods). CDI- Tongs moved during inspection. [REPEAT]
0.5
47.
4-501.11; Core; Torn door gasket in drawer cooler. Rusty/peeling rack in dish room storage area. Wire shelving in low cold-hold unit with cracked coating. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the torn gasket and rusty/peeling racks and shelves. [REPEAT]
0.0
47.
4-501.12; Core; Cutting board at prep line with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the board. [REPEAT]
0.5
47.
4-202.11; Priority Foundation; Cracked plastic pan in use. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- Cracked pan replaced during inspection.
0.0
54.
5-501.114; Core; Drain plug missing on dumpster. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have the drain plug replaced. [REPEAT]
0.5
54.
5-501.115; Core; Loose litter and leaf accumulation on ground around dumpster. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean up the litter and maintain area clean.
0.0
55.
6-501.16; Core; Mops leaning up against wall in service sink, floppy mop head side up, draining down wall and handles. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. Install mop rack to allow for proper hanging of mops over service sink. Points will be taken on this item if repeat again on next inspection. [REPEAT]
6-301.12; Priority Foundation; Staff restroom out of paper towels. Each handwashing sink shall be provided with Individual, disposable towels. CDI- Paper towels refilled during inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the main walk-in cooler holding above 41F, measured at 47-55F, as shown in above grid. PIC stated delivery earlier, and also saw some ice on condenser unit yesterday so had adjusted the temperature up in the cooler. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- All TCS foods holding over 45F voluntarily discarded by PIC during inspection. Repair service called and arrived at end of inspection. Recommend maintaining a daily temperature log, to at a minimum log temperatures of products in the walk-in coolers at the start of the day. Cooling logs are also helpful to ensure large bin items have properly cooled at a fast enough rate. Sample logs provided to PIC.
1.5
33.
3-501.15; Priority Foundation; Cooling Methods: Salsa in very large, thick plastic, tightly covered containers, still cold-holding above 41F 1-2 days after prep as shown in above grid. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Salsa holding over 45F voluntarily discarded by PIC during inspection. Salsa not exceeding 45F have hold time reduced from up to 7 days at 41F and less, to only 4-day max hold.
0.5
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
1.0
38.
6-501.111; Core; Flies and fruit flies observed in kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
41.
3-304.14; Core; Damp wiping cloth left out on counter. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). CDI- Cloth returned to sanitizer bucket. [REPEAT]
0.5
43.
3-304.12; Core; Ice scoop and rice scoop stored in product with handle down in the product. Tongs hanging on low oven handle where can brush up against pants [REPEAT]. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, in water maintained at 135F and above, or In a clean/dry, protected location and changed out as needed. CDI- Tongs and scoops moved during inspection.
0.5
47.
4-501.11; Core; Wire racks in walk-in units and storage rusting with peeling coating. Very loose handle on main walk-in cooler door. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted racks [REPEAT]. Repair the walk-in door handle.
0.0
47.
4-501.12; Core; Cutting board at prep line with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the board.
0.5
54.
5-501.114; Core; Drain plug missing on dumpster. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have the drain plug replaced. [REPEAT]
0.0
55.
6-501.16; Core; Mop leaning up against wall in service sink, floppy mop head side up, draining down wall. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. Install mop rack to allow for proper hanging of mops. [REPEAT]
0.0
56.
6-202.11; Core; Tube lights over food prep area lacking cover panel. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Replace the light covers. [REPEAT]
7-102.11; Priority Foundation; Labeling faded off of sanitizer buckets and spray bottle of purple chemical lacking labeling. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
1.0
37.
3-302.12; Core; Labeling missing on several spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
1.0
39.
3-305.11; Core; In walk-in cooler for beer, several food items stored on the floor including large containers of prepared queso and watermelons. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Move the food items up off the floor at least 6-inches.
1.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0ppm chlorine [REPEAT]. Sanitizer level not high enough to submerge the wiping cloths. Damp wiping cloth left out on counter. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine). CDI- Sanitizer remade and concentration verified with test kit during inspection.
0.5
43.
3-304.12; Core; No handle cup left as scoop in bin of sugar. Tongs hung on low oven handle where can brush up against pants. Knives stored wedged in crack between cold-hold equipment. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. CDI- Utensils returned to dish room for cleaning.
0.5
45.
4-903.11(A) and (C); Core; Stacks of unwrapped uncovered single-service items stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Single-service items inverted food-side down during inspection.
0.0
47.
4-501.11; Core; Ice machine leaking across floor. PIC states they have been having problems with the drain hose coming loose on that piece of equipment. Wire shelves in some cold-hold units with cracked coating, starting to rust. Wire racks in walk-in units and storage rusting and some with peeling coating. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted racks and shelves. Repair the ice machine drainage.
0.0
54.
5-501.110; Core; Top lids of trash dumpster missing. Side doors of trash dumpster left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids closed. Contact trash service provider to have the top lids replaced.
0.5
54.
5-501.114; Core; Drain plugs missing and drain metal plates not fully sealing hole. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have the drain plugs replaced.
0.0
55.
6-501.11; Core; Floor surface damaged and uneven in main food prep area. Front coving wall of service sink with large crack. PHYSICAL FACILITIES shall be maintained in good repair. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Repair the service sink coving wall and kitchen flooring so smooth and cleanable.
0.5
55.
6-501.16; Core; Mops leaning up against wall in service sink, floppy mop head side up. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain.
0.0
56.
6-202.11; Core; Tube lights over food prep area lacking cover panel. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Replace the light covers.
0.0
General Comments
Please update/correct menu: On the bottom of the menu, move the "GF" gluten free note to a separate line, so it is not included in the Consumer Advisory. Add an asterisk after the skirt steak* on the menu that is a cook-to-order item. Remove the asterisks from all the other locations where the GF is only denoting a Gluten Free item.
2-103.11 (A) - (P); Priority Foundation; Cooling and properly maintaining the temperatures of TCS food items during cold holding are not be properly monitored. The PIC shall ensure that: employees are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling. Employees are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures. CDI- education given on the importance of overseeing and maintaining safe food temperatures.
1.0
20.
3-501.14; Priority; A large container of chicken tinga made yesterday was found holding in the walk-in cooler between 60-64F. A large container of shredded chicken made yesterday was also holding between 53-55F. Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- food items were voluntarily discarded by PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; [Repeat] The entire walk-in cooler has an ambient air temperature of 50F. Large containers of chicken tinga (60-64F), large containers of shredded chicken (53-55F). Four large containers of cooked pork found in the walk-in cooler was holding between 47-48F. Cooked corn on the cob was holding at 47F. Several large containers of salsa were holding around 48F in the walk-in cooler as well. Chicken and pork was voluntarily discarded by PIC and all other food items were immediately separated into smaller portions and placed on ice to cool rapidly. PIC called a repairman to come out and service the walk-in cooler. EHS will follow up today around 4:00pm to verify the cooler has been fixed.
1.5
33.
3-501.15; Core; [repeat] Several large containers of salsa, chicken, and pork were cooled and covered in thick portions in the walk-in cooler and holding between 47-64F. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Use smaller and shallow pans to speed up the cooling process.
0.5
36.
4-204-112; Core; The walk-in cooler has a broken ambient air gauge on the outside and no other form of temperature measuring device is available to verify the temperature of the walk-in cooler is available. In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. Repair the temperature gauge and have a backup thermometer inside of the cooler as well.
0.0
41.
3-304.14; Core; The sanitizer bucket in the food prep area tested at 0ppm of chlorine solution. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration between 50-100ppm.
0.0
47.
4-501.11; Core; The walk-in cooler has an ambient air temperature of 50F. Equipment shall be maintained in a state of good repair and condition. Have this cooler fixed.
2-102.12 (A); Core; No one present with a valid food protection manager certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
5.
2-501.11; Priority Foundation; Procedures for the clean up vomit and diarrheal events are not available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI- EHS provided guidance material. CDI- guidance material provided.
0.5
10.
5-205.11; Priority Foundation; Food employee observed filling a bucket with water from the handwashing sink. Food debris was also present inside of the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- PIC corrected employee.
2.0
16.
4-501.114; Priority; The chemical sanitizing dish machine was not putting out enough chlorine solution (25ppm). The cause of the problem was that the rinse aid line was pulling from the chlorine bucket and the chlorine line was pulling from the rinse aid bucket. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under par. 4 703.11(C) shall meet the criteria specified under sec. 7 204.11 chlorine solutions shall have a concentration between 50-100ppm. CDI- the lines were cleared and switched to the correct bucket. Sanitizer is now reaching correct strength. Have your service provider take a look at the dish machine to address the leak that is present.
1.5
16.
4-602.11; Core; The soda gun nozzles in the bar area have black residue accumulation present and are in need of cleaning. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Everything in the walk-in cooler is holding around 45F. Large containers of chicken tinga (45F), barbacoa (44F) and pastor (46) were all holding above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or less. [Verification Required]- I will return by Monday, August 8, 2022 to verify someone has been out to fix the cooler.
1.5
33.
3-501.15; Core; A large container of guacamole, and several containers of salsa recently made were cooling in the walk-in cooler cooling (53-78F) and tightly covered. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Use smaller and shallow pans to speed up the cooling process.
0.0
35.
3-501.13 ; Core; Mahi fish in a reduced oxygen state was found already thawed in the sealed package. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration as specified in (A) of this section; or Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section.
0.0
37.
3-302.12; Core; A few of the dry storage bins with sugar, beans, rice etc. inside were not labeled. Several sauce bottles were found not labeled as well. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
1.0
39.
3-305.11; Core; Several large buckets of salsa, guacamole, and other boxes of food are being stored on the floor in the walk-in cooler. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor.
1.0
43.
3-304.12; Core; A Styrofoam portion cup was observed being used to fill salsa containers. A bowl was observed inside of the dry storage bin for rice and used as a scoop. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD and the container.
0.5
47.
4-202.11; Priority Foundation; Several multi-use wood serving boards have deep cuts and pits that are being used to serve food without a barrier. Multi-use food contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Free of sharp internal angles, corners, and crevices. CDI- educated PIC on importance of using a barrier between the food and food contact surface. Recommend replacing boards if barriers will not be used.
0.5
49.
4-602.13; Core; The shelving and dunnage racks in the walk-in cooler have some residue accumulation present. food debris is present in the bottom of the prep coolers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
56.
6-403.11; Core; Employee personal beverages, snacks and other items are being stored on the drainboard of the 3-compartment sink with dishes. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
2-102.12 (A); Core; No one present with a valid food protection manager certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
5.
2-501.11; Priority Foundation; Priority Foundation; No vomit and diarrhea clean procedure available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI- EHS provided guidance material.
0.0
10.
5-205.11; Priority Foundation; Food employee observed filling a bucket with water from the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- PIC corrected employee.
1.0
16.
4-602.11; Core; The juicer has thick black residue buildup along the grates that holds the fruit. One of the bar soda nozzles has residue accumulation present. Except when dry cleaning methods are used as specified under sec. 4 603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: At any time when contamination may have occurred. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency necessary to preclude accumulation of soil or mold.
1.5
16.
4-601.11 (A); Priority Foundation; Some food debris found inside of dishes stored as clean on the shelf. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- dishes sent back to dish area to be rewashed.
0.0
37.
3-302.12; Core; Several containers of spices and large bins removed from original packaging missing a label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
1.0
44.
4-901.11; Core; Wet stacking observed. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining.
0.0
47.
4-101.17; Core; Wood platters that have visible deep cuts and areas where splintering is forming are being used to served food. Except as specified in par.par. (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. Use a barrier like parchment paper or another platter in between the food and wood surface or replace.
0.5
49.
4-602.13; Core; The large bins used for storage of dry goods are in need of cleaning along the outside. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
2-501.11; Priority Foundation; No vomit and diarrhea clean procedure available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI- EHS provided guidance and written plans and materials provided by the state.
0.0
10.
5-205.11; Priority Foundation; The handwashing sink when entering the kitchen was filled with several wet cloths and and immersion blender. The handwashing sink in the bar area had food debris present. A handwashing sink may not be used for purposes other than handwashing. CDI- PIC removed the items from the kitchen hand sink and designated someone to clean the hand sink at the bar.
1.0
10.
6-301.12; Priority Foundation; The bar handwashing sink did not have paper towels readily available. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. CDI- PIC provided paper towels.
0.0
16.
4-601.11 (A); Priority Foundation; Several glasses found in the bar area had some food residue present. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- PIC removed dirty glasses and returned them to the dish washing area.
1.5
28.
7-207.11; Priority; Several bottles of advil, multi-vitamins, and whey protein found stored throughout the kitchen above food prep areas and next to food prep areas. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- PIC removed items and placed into the office.
1.0
38.
6-501.111; Core; One small live roach observed on the wall in the kitchen area. The PREMISES shall be maintained free of insects, rodents, and other pests. PIC states that this facility is serviced by the exterminator once a month and contacted the service provider during the inspection.
0.0
39.
3-305.11; Core; A few boxes of Splenda and an open box of coffee were stored under the service table where it was soiled from a spill. FOOD shall be protected from contamination by storing the food in a clean, dry location.
1.0
41.
3-304.14; Core; Wet wiping cloths found on the counter tops and in the handwashing sink. Cloths in-use for wiping counters and other equipment surface shall be held in a chemical sanitizer solution at a concentration between 200-400ppm.
0.0
45.
4-903.11(A) and (C); Core; A stack of single-use linens used for wrapping silverware were uncovered and soiled on the dry storage shelf. cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination. CDI- PIC discarded.
0.0
54.
5-501.114; Core; Drain plugs are missing for all three dumpsters. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Call waste management company to replace.
0.0
55.
6-501.12; Core; Some of the walls in the kitchen have dust present and the vent covers in the walk-in cooler are in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-305.11; Core; Several employee coats and purses stored all over the dry storage area on top of closed packages of food. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
0.5
56.
6-403.11; Core; Employee beverages and other employee eating utensils (bowls, spoons, etc.) were found stored in the prep area while employee was actively prepping food. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
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* 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 Sarah Black phone: 919-500-3421 email: sarah.black@wakegov.com
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.
Inspector contact information: Maria Powell (919)675-5603 *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.
