2-102.12 (A); Core; No certified food protection manager was present during the inspection. At least one employee on the premises shall be a certified food protection manager from an ANSI approved program (such as servsafe).
1.0
22.
3-501.16 (A)(2) and (B); Priority; All potentially hazardous food in the reach-in cooler was holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- coleslaw and potato salad at 47F were voluntarily discarded. Other potentially hazardous food was taken to the walk-in cooler to be cooled down. PIC has turned off the cooler and taken it out of service until it is repair.
1.5
23.
3-501.17; Priority Foundation; Large opened container of coleslaw was found with no date marking. After being opened or prepared, ready to eat potentially hazardous food shall be dated to indicate when the food must be discarded within a 7 day period. CDI- Coleslaw was voluntarily discarded (coleslaw also had temperature issues).
0.0
44.
4-903.11(A), (B) and (D); Core; Clean food containers were found being stacked closely together while wet. After being cleaned, equipment and utensils shall be stored in self draining position that allows for air drying.
0.5
55.
6-501.11; Core; Few floor tiles and base board tiling inside walk-in cooler are broken. Physical facilities shall be maintained in a state of good repair. Deductions will be taken if this item is repeated again.
0.0
55.
6-501.12; Core; Ceiling vent in the front preparation/service area has dust accumulation and needs to be cleaned. Physical facilities shall be cleaned as frequently as necessary to keep them clean.
4-501.11; Core; Door handle on walk-in cooler is loose/broken. Rusting observed on shelving inside reach-in coolers. Some gaskets are warped on reach-in units. Equipment shall be maintained in a state of good repair.
0.5
55.
6-501.11; Core; Few floor tiles and base board tiling inside walk-in cooler are broken. Physical facilities shall be maintained in a state of good repair.
4-703.11; Priority; Thermal disk reading below required 160F after several attempts. After being cleaned, equipment food-contacts surfaces and utensils shall be sanitizers in a hot water mechanical operation by being cycled through equipment and achieving a utensil surface temperature of 160oF as measured by an irreversible registering temperature indicator. CDI: ECO lab contacted; staff will manually sanitize in 3-compartment sink until dish machine can be adjusted.
1.5
16.
4-501.112; Priority Foundation; Hot water sanitizing rinse in high-temperature dish machine is not reaching above 175F. Both facility and EHS thermal disks reading 158F after multiple cycles. The temperature of the hot water sanitizing rinse in a mechanical operation my not be more than 194F or less than 180F. CDI: Ecolab contacted during inspection, facility to manually sanitize until hot water can be adjusted.
0.0
33.
3-501.15; Priority Foundation; Large pan of cooked pasta cooling in a thick, densely packed portion. Cooling shall be accomplished by placing the food in shallow pans, separating food into smaller or thinner portions, stirring the food in a container placed in an ice water bath, adding ice as an ingredient, or other effective means. CDI: PIC moved sausage to cooler. CDI: Pasta placed into smaller portions and put back into cooler.
0.5
41.
3-304.14; Core; Damp wiping cloth stored inside utensil holder at service station. Cloths in-use for wiping food spills shall be held between uses in a chemical sanitizer solution. CDI: Cloth moved to sanitizer bucket.
0.0
54.
5-501.115; Core; Several wooden pallets stored near dumpster enclosure and a wheelchair/old metal piping stored inside dumpster enclosure. A Storage area and enclosure for refuse shall be maintained free of unnecessary items.
7-201.11; Priority; Spray bottle of chemical cleaner hanging off clean multi-use utensil storage racks. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Item discarded.
1.0
41.
3-304.14; Core; Damp wiping clothes stored on prep surface. Cloths shall be held between uses in a container of chemical sanitizer at the correct concentration.
0.0
47.
4-501.11; Core; Shelving inside walk-in cooler is severely rusted. Door handle on walk-in cooler is loose. Equipment shall be maintained in a state of good repair.
0.0
54.
5-501.115; Core; Several wooden pallets stored near dumpster enclosure. A Storage area and enclosure for refuse shall be maintained free of unnecessary items.
0.0
55.
6-501.11; Core; A few broken/cracked tiles observed in kitchen area. Floor damage noted inside walk-in cooler near walk-in freezer door.
0.0
56.
6-501.110; Core; Employee keys and cell phone stored with food ingredients and equipment on back prep surface. Lockers or other suitable facilities shall be located for employee personal item storage.
3-304.14; Core; Wiping clothes stored in a container Quat of sanitizer at 0ppml. Cloths shall be held between uses in a container of chemical sanitizer at the correct concentration.
0.0
47.
4-202.11; Priority Foundation; Flip Top cutting board with deep cuts and grooves. Multiuse food-contact surfaces shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI: New cutting boards ordered.
0.5
47.
4-501.11; Core; Shelving inside walk-in cooler is severely rusted. Door handle on walk-in cooler is loose. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed on fan guards/condenser unit inside walk-in cooler. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
6-501.11; Core; A few broken/cracked tiles observed in kitchen area. Floor damage noted inside walk-in cooler near walk-in freezer door.
4-501.112; Priority Foundation; Hot water sanitizing rinse in high-temperature dish machine is not reaching above 175F. Both facility and EHS thermal disks reading 157F after multiple cycles. The temperature of the hot water sanitizing rinse in a mechanical operation my not be more than 194F or less than 180F. CDI: Ecolab contacted during inspection, facility to manually sanitize until hot water can be adjusted.
1.5
23.
3-501.18; Priority; Container of cooked shrimp dated 12/13/22 held past its 7-day hold. Food shall be discarded if it exceeds the appropriately parks date or time combination. CDI: Food discarded during inspection.
1.5
47.
4-501.11; Core; Shelving inside walk-in cooler is severely rusted. Door handle on walk-in cooler is loose. Equipment shall be maintained in a state of good repair.
0.0
54.
5-501.111; Core; Door is broken off of outside trash receptacle and laying inside enclosure. Receptacles shall be maintained in a state of good repair. Repeat Violation.
0.0
55.
6-501.12; Core; Floor drains throughout facility in need of details cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-602.11; Core; Residue build-up observed inside tea pitcher nozzles at service bar station. Beverage dispensing nozzles shall be frequently cleaned.
1.5
47.
4-202.11; Priority Foundation; A few dishes with deep cracks in food-contact surface portion. Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, and pits. CDI: Items discarded.
0.5
47.
4-501.11; Core; Shelving inside walk-in cooler is severely rusted. Equipment shall be maintained in a state of good repair.
0.0
49.
4-601.11(B) and (C); Core; Black residue build-up observed inside dish spray nozzle head beside dish machine. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of residue.
0.0
54.
5-501.111; Core; Door is broken off of outside trash receptacle and laying inside enclosure. Receptacles shall be maintained in a state of good repair.
0.0
55.
6-501.12; Core; Detailed cleaning needed on floor drains throughout kitchen space. Walls near produce sink in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat Violation.
3-501.18; Priority; Two food items held past their 7-day holding period dated 4/25/2022. Food shall be discarded if it exceeds a temperature and time combination as specified. CDI: Food discarded.
1.5
23.
3-501.17; Priority Foundation; One opened container of cold slaw without a date. Time/Temperature control for safety foods shall be marked with the date of preparation or the date of discard. CDI: Item discarded.
0.0
33.
3-501.15; Priority Foundation; Pan of sausage cooling on top of a bed of ice. Ice only touching the bottom portion of the pan. Cooling shall be accomplished by placing the food in shallow pans, separating food into smaller or thinner portions, stirring the food in a container placed in an ice water bath, adding ice as an ingredient, or other effective means. CDI: PIC moved sausage to cooler.
0.5
41.
3-304.14; Core; Damp wiping cloth stored on top of tilt skillet. Cloths in-use for wiping food spills shall be held between uses in a chemical sanitizer solution. CDI: Cloth moved to sanitizer bucket.
0.5
54.
5-501.115; Core; Several bags of trash left in dumpster enclosure. A Storage area and enclosure for refuse shall be maintained free of unnecessary items.
0.0
55.
6-501.12; Core; Black build-up on walls near dish washing area. Floor drains in need of thorough cleaning. Physical facilities shall be cleaned 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
2-102.11 (C) (2), (3) and (17); Priority Foundation; PIC was not aware of reporting procedures for food employees that exhibit or report a symptom of a foodborne illness. During inspections and upon request the person in charge shall demonstrate to the regulatory authority by explaining how the person in charge, food employees, and conditional employees comply with reporting responsibility and exclusions or restriction of food employees. CDI: Employee Illness Action Chart-HSP was provided to PIC.
0.0
16.
4-601.11 (A); Priority Foundation; Several utensils stored inside pans containing food debris and clean utensils with visible food residue on them throughout the kitchen. Can opener with food residue trapped inside blade compartment. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes and can opener moved to be cleaned.
1.5
16.
4-602.11; Priority; Meat slicer had some food debris left on the blade after being cleaned. Equipment food contact surfaces and utensils shall be cleaned before each use with a different type of food, each time there is a change between working with raw to ready-to-eat foods, and in-between uses. CDI: PIC broke down meat slicer to be thoroughly cleaned.
0.0
41.
3-304.14; Core; Wiping cloth stored in a container of sink & surface sanitizer below 272 ppml. Wiping cloths-in-use shall be held between uses in a chemical sanitizer solution at specified concentration. CDI: PIC refilled bucket with sanitizer at the correct concentration.
0.0
44.
4-901.11; Core; A few clear containers and metal pans stacked with water trapped between containers. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining. PIC to ensure dishes are stacked to thoroughly drain.
0.5
47.
4-501.11; Core; Door handle on walk-in cooler door is very loose and damaged. Equipment shall be maintained in a state of good repair. PIC to have door handle replaced or repaired.
0.5
48.
4-501.14; Core; Observed residue build-up inside high temperature dishwashing machine. A warewashing machine shall be cleaned at a frequency necessary to prevent contamination of equipment and utensils and to ensure that the equipment preforms its intended function. PIC to have dish machine thoroughly cleaned.
0.5
54.
5-501.11; Core; Grease receptacle stored on wooden stilts on bare ground. An outdoor storage surface for refuse shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. PIC to have grease receptacle moved.
0.0
55.
6-501.12; Core; Ceiling tiles and light shields in back kitchen prep area are dull and dirty. Physical facilities shall be cleaned as often as necessary to keep them clean. PIC to have above mentioned items cleaned.
0.5
General Comments
Inspection lead by Peri Sellew.
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
Facility does not yet have written vomit and diarrhea event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. No points deducted. Information sent to PIC during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; A few clear containers stacked in clean dish area with water nested in-between containers. Cleaned equipment shall be stored in a self-draining position that allows air drying. Dishes moved during inspection.
0.5
47.
4-101.19; Core; Cabinets in memory care area are peeling off the wall. Nonfood-contact surfaces of equipment that are exposed to splash, spillage or other food soiling that require frequency cleaning shall be corrosion-resistant, nonabsorbent and smooth material. Replace cabinets so they are smooth and easily cleanable.
0.0
49.
4-601.11(B) and (C); Core; Gaskets on reach-in cooler and on ice machine bin in memory care area are soiled with black residue and need to be cleaned. Shelving in main kitchen under hot holding line need to be wiped down and have minimal food debris residues. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas.
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
*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.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Inspector Info: Jennifer Brown-Jennifer.Brown@wakegov.com-919-838-9249 Follow-Up: 08/13/2018
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
Inspection conducted by Marion Wearing, EHSI, #2570. Inspection report signed by Shane Smith, Regional REHS. See signed inspection report in files. Follow-Up: 11/05/2016
Food Preparation SINK along the back wall, although it contains 2 compartments, is only considered One sink (shares a faucet/water source). This preparation area should be replaced with two separate sinks divided by a splash-guard; or a second food preparation sink added. Currently one sink basin is labeled RAW MEATS and the basin next to it Raw Vegetables. Cooked and ready-to-eat foods should be prepared and handled in a separate area from raw meats.
Provide sanitizer at 200-400 ppm. Test strip measured above 400 ppm when testing the spray on sanitizer. Sanitizer bottle was corrected during inspection.
0.0
17.
Maintain ham, chicken salad, tomatoes, liquid eggs and other foods in reach-in refrigerator at 45F or below. Temps were 55-60F. Refrigerator was unplugged. Manager discarded food in to trash can. Recommend that chefs and line cooks check the temperatures in the reach-in refrigerators during shift changes; in the morning and during the day.
2.0
29.
Employees handling food shall wear hair restraints. Observed server stirring and portioning cream of chicken soup and not wearing a hair restraint.
0.5
40.
Clean slicer, top of table where slicer is located, clean slicer table. Clean wire racks in the walk-in cooler. Clean rack in back of kitchen.
0.5
45.
Repair floor tile in walk-in refrigerator and damaged spots in kitchen. Repair wall at joint of walk-in cooler and freezer; observed ice buildup.
0.5
46.
Provide 50 ft-candles of light on food prep surfaces in back kitchen area. Replace bulbs where needed.
0.5
49.
No documentation of approved training - no credit awarded. Must provide the ServSafe Certificate and letter from the instructor.
Dishwasher must wash his hands after between handling unclean utensils and handling clean utensils. Manager had dishwasher wash his hands and re-wash the utensils.
2.0
10.
Do not store food below frozen ice on ceiling. Manager re-located boxes from underneath the ice on ceiling.
0.0
28.
Do not allow dogs to roam in the dining area.
0.0
36.
Repair walk-in unit to not build up ice on the floor. Repair walk-in freezer to not cause frozen condensation on the ceiling above food.
0.0
45.
Clean ceilings in the kitchen.
0.5
49.
No documentation of approved training - no credit awarded.
Shredded cheddar cheese is 48F, turkey lunch meat is 46F in the prep refrigerator. These items were moved to the walkin cooler that is reading 37F. Lid was wide open on prep refrigerator while not in use/keep closed. Repair refrigerator if needed.
2.0
23.
Chicken chunks for soup is 53F in the walkin cooler is covered with plastic wrap is several inches thick and is 53F. The chicken chunks and soup should cool in no more than 2 inches deep in a shallow pan, cover with plastic wrap once it reaches 45F.
1.0
34.
Serveral plastic containers and pans were stacked wet. Air dry all containers before stacking or cross stack. I recommend installing more air drying shelving. Repeat
1.0
36.
The 4 door glass refrigerator has worn plastic gaskets, replace. Repeat.The hot holding unit in the kitchen has rusty bottom shelf with holes in it.
0.5
40.
Moldy gaskets on the refrigerator/freezer unit in the severy kitchen. Dirty cart with wheels in the walkin cooler.
0.5
46.
The ceiling above the fan in the walkin cooler is dusty. Several vents in the kitchen and in the servery kitchen are dusty. Soeme of the ceiling vents are rusty. Light blown in the dry storage room and under the hood. Replace.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Raw beef roast stored above cooked chicken. Store all raw meat below ready to eat food.
1.5
11.
Some of the utensil containers are dirty. Some utensils were stored dirty. Rose muffin pans are stored dirty, plastic lids to large plastic containers were stored dirty, some metal rectangular pans were stored dirty. The prep sinks overflow drains are moldy.
1.5
34.
Serveral plastic containers were stacked wet. Air dry all containers before stacking or cross stack. I recommend installing more air drying shelving. Ice scoop stored on top of plastic garbage bags in the ice scoop holder which is moldy. Remove the plastic garbage bags and wash, rinse and sanitize the ice scoop holder daily. Some of the utensil containers are dirty. Some utensils were stored dirty.
1.0
36.
The 4 door glass refrigerator has worn plastic gaskets, replace. Repeat. The white cabinent shelving that is used to store dishes/condiments are worn in the kitchen and in the servery. The gasket on the dishmachine is worn.
0.5
40.
The tracks on the 4 door glass refrigerater are dirty. The freezer is dirty in the servy. The gaskets are moldy on the freezer in the servery.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
The FRP in the presoak area of the dishwashing room is moldy and the caulking is moldy. The floor is dirty under the dishmachine, floor drain is dirty next to the ice cream feezer. Some of the ceiling vent covers in the servery are rusty.
Raw chicken stored above ready to eat food,raw fish stored above hotdogs in the walkin cooler. Store all raw chicken and fish below ready to eat food. Raw hamburger stored above french fries in the prep refrigerator under the grill.
1.5
34.
Trays and plastic food containers stacked wet. Air dry all dishes before stacking or cross stack.
0.5
36.
Cracked trays, a rusty tray, rusty pan and a worn pan. Replace.(Were thrown out during inspection). The 4 door glass refrigerator has worn plastic gaskets, replace. Two prep refrigerators have worn gaskets and are moldy. Replace gaskets and clean them.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
The hot water at the 3 compartment sink is 130F, it must be maintained at 140F for the high temperature dishmachine. Repair the leak at the 3 compartment sink.
Raw beef stored above precooked sausage and chicken in the walkin freezer. Store all raw meat below precooked meats.
1.5
34.
Dishes, pans stacked wet. Air dry all dishes, pans before stacking or cross stack. Add more air drying shelving.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Few worn pans and cutting boards. Replace. Replace the worn plastic sides to the glass door refrigerator. Replace the rusty ceiling tile dividers. One water damaged ceiling tile in the men's restroom. Replace.
Sanitizer is less than 200ppm in the buckets and at the 3 compartment sink. Use 200-400ppm of quats. Or use 50-100ppm of chlorine. Ice scoop is stored in a container that has mold. Wash, rinse and sanitize throughly daily. corrected.
1.5
34.
Dishes, pans stacked wet. Air dry all dishes, pans before stacking or cross stack. Add more air drying shelving.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
23. Roast(139F) was cooling in the walkin cooler with saran wrap on it. Leave items that are cooling uncovered until they reach 45F. 26. Unlabeled sugar. Label all dry goods once opened and placed into a container with a tight fitting lid or ziplock. 36. Replace broken pieces of plastic trim on the 2 door refrigeration unit.
Deli meats in cold prep. unit were 49 to 51 degrees F. Cold food items must be held at a temp. of 45 degrees F or less. Corrected on site. Deli meats in unit that were out of correct temp. were discarded. Recommend using prechilled or deeper pans in unit. Cream in reach in cooler was 49 to 50 degrees F. Reach in cooler had same internal temp. Cooler should be repaired A.S.A.P. Repairs must be completed within ten days of initial inspection. Do not store meats, dairy products, or other potentially hazardous foods in reach in cooler until it is repaired. Items like cream or milk that were out of temp. were discarded by management.
2.5
11.
Chute in ice machine had mold growth. Corrected on site. Manager removed and cleaned chute. Recommend more frequent cleanings for interior of ice machine.
2.5
15.
Do not stack wet utensils. Ex: Lexan containers and metal trays. Allow utensils to air dry and drain after washing.
1.5
17.
Repair spray nozzle at three compartment sink. Clean top of equipment like ovens. Clean interior of cabinets in servery area.
1.0
General Comments
Call 868-9245 to set up follow up visit to verify repair of reach in cooler. Keep dry foods like cocoa and pancake mix in sealed containers after opening product packages. Vent food items in walk in coolers to ensure that product cools at faster rates.
Items like tuna steak and pasta in walk in cooler had internal temps. of 48 and 57 degrees F. (see chart). Cool food items in smaller portions and vent products temporarily during refrigeration to ensure more rapid cooling. Products mentioned were labeled with prior days date. Items like ham and cheese in cold prep. table were too warm with temps. greater than 45 degrees F. (see chart). Do not overstack these items in top containers of prep. table and keep these items covered with lids as much as possible.
2.5
11.
Clean utensils thoroughly of all food crumbs and residue. Ex: Food scoops, meat slicer blade, and lexan containers. Clean interior chute on ice machine.
2.5
15.
Allow utensils to air dry and drain after washing. Do not stack wet utensils. Ex: metal and lexan trays.
1.5
17.
Replace loose gasket on freezer door in Rem. ward. Clean utensil containers of crumbs and residue.
1.0
23.
Keep lids on dumpsters closed. Clean dumpster pad area.
1.0
28.
Clean walls behind dishwasher drainboard. Repair ceiling leaks in servery area of dining room. Replace water damaged ceiling tile after leaks are repaired.
0.5
30.
Clean all kitchen ceiling vents of dust and residue.
0.5
General Comments
Hose reels are needed in canwash and mopsink areas. Label all chemical products in kitchen area. Keep all dry food products like noodles in sealed containers. Food scoops are needed for product like sugar in Rem. ward kitchen. Keep all single sevice utensils in sealed containers after opening packages.
Items like potato soup should be cooled in large flat pans no less than 4 inches deep. Soup in cooler was prepared on 9/08/06 at 11:00 AM and was stored in large pot. Temp. of soup was 81 degrees F. at 3:30 PM. Cold food must stored at a temp. of 45 degrees F. or less.
2.5
3.
Do not store raw meat like hamburger above ready to eat food like ice cream in freezer. Do not leave boxes of food items on floor in walk in cooler.
2.5
11.
Sanitizing solution must be mixed and ready for use during hours of operation. Staff for all shifts must know where sanitizer is stored. Staff was unable to locate sanitizer during inspection.
2.5
12.
Sanitizer test strips must be available to staff for all shifts. Staff was unable to locate strips.
1.5
General Comments
Keep dumpster lid shut. Replace torn door gasket on cold prep. unit cabinet door. Clear mopsink of items like buckets. Do not leave food or ice cream scoops in containers with standing water. Stagnant water can be a medium for germ growth. Leave dipwell running when ice cream scoops are inside. Clean wall behind dishwash machine drainboards of mold growth. Clean door tracks on reach in cooler with dual side glass doors.
Monitor Cold food storage temps of deli. meats in sandwhich make line ham and turkey were 48f and 49f. Cold foods must be kept at a temp at or below 45f until service. Keep unit on a colder setting during times of peak use.
2.5
11.
No sanitizer was in solution in bucket. Chlorine/water mix must be maintained at a level of 50 p.p.m. Level in solution was op p.m. Clean chute edge in ice machine of mold and growth. Clean utensils like food scoops thoroughly of all food residue
2.5
General Comments
Running hot water temp. in satellite kitchen was 106f. Minimum hot water temp of 140f is required since satellite kitchen has hot water sanitizing dish washer. Repair leak beneath dishwasher in satellite kitchen. Keep soap and towels at handwash sink at Bistro. Towels needed at handwash sink wash station.
