3-302.11; Priority; Observed a container of raw chicken stored above a container of raw beef in the walk-in cooler. Food shall be protected from cross contamination by separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. This shall be accomplished by arranging food in equipment so that cross contamination of one type of food with another is prevented. CDI - Raw meats were rearranged to prevent cross contamination.
1.5
16.
4-703.11; Priority; Observed an employee washing a bowl without sanitizing and setting bowl on a shelf for later use. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in a chemical manual/mechanical operation using a solution as specified on the manufacturer's label use instructions. CDI - Bowl removed and sanitized in the 3-compartment sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple containers of cooked and raw chicken were holding above 41F in the walk-in cooler. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC moved containers of chicken to freezer for rapid cooling.
1.5
55.
6-501.12; Core; Observed some debris on the walls around the prep sinks. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls more frequently.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-301.15; Priority Foundation; Observed a food employee cleaning their hands at the 3-compartment sink and another food employee cleaning their hands in a prep sink. Food employees shall clean their hands in a handwashing sink any may not clean their hands in a sink used for food preparation or warewashing, or a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - Spoke to manager and corrected employee behavior and had them clean their hands at a handwashing sink.
2.0
28.
7-102.11; Priority Foundation; One of the spray bottles of oven cleaner did not have a label. Working containers used for storing poisonous/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 - Label was written on the spray bottle.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed several metal food containers stacked together while wet after being sanitized. Cleaned equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying and drainage of water.
0.0
49.
4-601.11(B) and (C); Core; Observed grease residue buildup on the hood vents. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the hood vents.
0.0
General Comments
If there are any food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-302.11; Priority; A bowl of raw chicken was stored on top of containers of raw beef and shrimp in the prep cooler top. Food shall be protected from cross contamination by separating types of raw animal foods from each other during storage, preparation, holding, and display by: Arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI - Bowl of raw chicken was removed to prevent cross contamination.
1.5
16.
4-602.11; Priority; A bowl in use for holding raw chicken was rinsed but not cleaned or sanitized and placed on the prep surface for future use. Equipment food-contact surfaces and utensils shall be cleaned: Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; Each time there is a change from working with raw foods to working with ready-to-eat foods; and at any time during the operation when contamination may have occurred. CDI - PIC placed the bowl into the 3-compartment sink for cleaning.
1.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
4-601.11 (A); Priority Foundation; Some utensils had dried-on food debris on their food contact surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Utensils removed and placed at the 3-compartment sink for cleaning.
1.5
33.
3-501.15; Priority Foundation; Cooked pork ribs were cooling inside a cold oven. Cooling shall be accomplished 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/thinner portions; using rapid cooling equipment; using containers that facilitate heat transfer; or other effective methods. CDI - PIC moved ribs into walk-in cooler to allow for better cooling.
0.5
47.
4-101.11; Core; Observed prepared fried wonton strips stored in a cardboard box. Utensils and food-contact surfaces of equipment shall be: Finished to have a smooth, easily cleanable surface; sufficient in weight and thickness to withstand repeated warewashing; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. CDI - Wonton strips transferred to a plastic container.
0.0
55.
6-501.12; Core; The floor throughout the establishment is in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors more frequently.
0.5
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-501.16 (A)(2) and (B); Priority; All TCS foods stored in the prep cooler and some TCS foods in the lowboy cooler were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Repair technician called for repairs, due in an hour. Foods were recently prepared and are to be held under time control until repair technician arrives. Discard every 4 hours.
3.0
33.
4-301.11; Priority Foundation; Due to prep cooler not functioning normally, the establishment does not have a large enough capacity to keep all TCS foods cold. Equipment for cooling food, and holding cold food, shall be sufficient in number and capacity to provide food at safe temperatures. Have prep cooler repaired, follow-up by 3/17/2023.
0.5
55.
6-501.12; Core; The floor in the walk-in freezer was dirty under the shelves. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floor of walk-in freezer.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 03/17/2023
3-302.11; Priority; Packages of raw chicken on baking trays and opened packages of raw beef stored over open packages of ready-to-eat foods in the walk-in freezer. Food shall be protected from cross contamination by: Separated raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food and cooked ready-to-eat food. CDI - Foods moved in walk-in cooler to prevent cross-contamination. Due to foods no longer packaged, cross-contamination prevention shall apply.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods in the lower coolers were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Out-of-temperature to lunch rush and rapid use, PIC adjusted cooler to allow for colder temperatures. Keep cooler doors closed to help foods cool.
1.5
45.
4-903.11(A) and (C); Core; Observed a couple food containers stored with the food-side facing upwards. Single-service and single-user articles shall be stored: Where they are not exposed to splash, dust, or other contamination; in a clean, dry location; and at least 6 inches above the floor. CDI - Containers flipped to protect food side from contamination.
0.0
General Comments
If there are any questions, contact REHS at Samantha.Sparano@wakegov.com or 919-618-8964.
3-302.11; Priority; Observed a container of raw shrimp stored over a box of raw vegetables. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw or cooked ready-to-eat foods. CDI - Raw shrimp was moved to a lower shelf.
1.5
22.
3-501.16 (A)(2) and (B); Priority; All TCS foods stored in the walk-in cooler were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods were recently delivered, freezer door was left open to allow for better cooling. PIC has stated there has been issues with ice buildup in the walk-in cooler, refrigeration technician is scheduled to visit this afternoon. REHS will make an informal follow-up visit sometime next week.
3.0
33.
4-301.11; Priority Foundation; Foods are tightly-packed into the walk-in cooler and freezer, not allowing for easy exit, entry, or access to foods. Equipment for cooling/heating food, and holding cold/hot food, shall be sufficient in number and capacity to provide food temperatures as specified in the Food Code. CDI - Spoke to PIC about reducing size of food orders.
0.0
47.
4-205.10; Core; Observed a drill with a non-NSF attachment used for mixing together sauces in the establishment. Foo equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited program. CDI - Drill removed.
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
2-501.11; Priority Foundation; Unable to locate written procedures for cleaning bodily fluids during the inspection. 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 - Emailed PIC written procedures to print and have available for future inspections.
0.5
15.
3-302.11; Priority; Two large containers of raw chicken and raw shrimp stored above containers of ready-to-eat sauces in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw or cooked ready-to-eat foods. CDI - Rearranged containers to prevent possible cross-contamination.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several recently prepared TCS foods in the prep top cooler were over 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lids were opened for several hours due to lunch rush, foods moved into walk-in cooler for rapid cooling.
1.5
33.
3-501.15; Priority Foundation; Recently cooked and prepared foods placed directly into prep top cooler before cooling to proper temperatures. Cooling shall be accomplished by using one or more of the following methods: Placing the food in shallow pans; Separating the food into smaller/thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice bath; Adding ice as an ingredient; etc. CDI - Foods placed in walk-in cooler for rapid cooling. Do not place foods directly into prep top after cooking.
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
2-103.11 (O); Priority Foundation; The employee health policy did not include all reportable illnesses for food employees. Food employees and conditional employees shall be informed in a verifiable manner their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified in the Food Code. CDI - Emailed PIC health policy and provided informational poster.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Observed several TCS foods in cold holding units not maintaining proper temperatures. TCS (time/temp control for safety) in cold holding shall be maintained at 41F or less. CDI - Temperatures due to lunch rush and food prep, units were adjusted and prep tops closed to keep foods at right temperatures.
1.5
28.
7-102.11; Priority Foundation; Label missing on spray bottle with sanitizer. Working containers used for storing poisonous/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 - Label added to bottle. Replace labels when they become too worn or get washed away.
1.0
47.
4-205.10; Core; Observed a drill with metal attachment and was informed by PIC that it was used for mixing sauces, these tools are not NSF-approved. Food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. CDI - Drill removed from establishment. Only use NSF and equipment intended for use in a food establishment.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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
2-501.11; Priority Foundation; Establishment does not have written procedures for cleaning bodily fluid incidents. 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 - Educated PIC on new requirement, emailed PIC documentation to have for next inspection.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods in cold holding not at correct cold holding temperatures. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lower cooler was adjusted, do not overfill containers on the makeline.
1.5
28.
7-102.11; Priority Foundation; Spray bottle of chemical sanitizer not labeled. 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 - Label added to spray bottle.
1.0
General Comments
No PIC signature due to COVID-19 precautions. 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. No PIC signature due COVID-19 precautions.
*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.
*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, 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.
***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.
Complaint investigation #8171123 Inspector will return to check cold holding on the prep area refrigerator. If not corrected, an intent to suspend your operation permit must be issued. Inspection made with the owner Mr. Cheng. Follow-Up: 08/30/2016
We discussed COOLING of chicken today. Hot chicken going into the freezer has caused some problems. It is acceptable to have chicken briefly stored at room temperature. We looked at handouts and discussed that cooling effectiveness is measured by food temperature. Chicken temperature starts around 200 degrees. From the time any part of the food reaches 135F, it shall be 70F or colder in less than 2 hours. Chicken should be spread out into shallow layers on metal pans, spaced on speed rack, uncovered or loosely covered. Use your thermometer. Cooling may start with food stored at room temperature (outside the walk-in cooler). Check food temperature and make sure that it is not between 135F and 70F for more than 2 hours.
The alternative to rapidly cooling all the chicken or an option to leave chicken out at room temperature during busy times is to follow rule: 3-501.19 Food held by time instead of temperature MUST be Discarded at the end of the 4 hours
One tightly covered employee drink improperly located on shelf above packaged foods. Store on bottom shelf not shared with foods, utensils, single use items.
0.0
17.
Chicken wings (56 degrees F), eggrolls (56-59 degrees F) in reach in cooler. Potentially hazardous foods shall be held at 45 degrees F or below, or 135 degrees F or above. Violations CDI. 1 pan eggrolls voluntarily discarded based on potential time out of temperature. Thank you. Raw chicken wings and several other items in cooler rapidly re-cooled in walk in cooler.
2.0
35.
Several soy sauce buckets observed being re-used for other foods. Do not re-use soy sauce buckets, as they are not easily cleanable.
0.5
36.
Replace torn reach in cooler gaskets. Reach in cooler cited on #17 above fails to hold foods at proper temperatures of 45 degrees F or below. Have repaired - to be verified by follow up visit on 5/1/12.
0.5
45.
Floors not clean under equipment. Wall damaged near dry goods bin. Maintain floors, walls, ceilings clean and in good repair.
0.5
47.
Numerous personal items and tools mixed in with packaged foods in dry storage area. Maintain storage spaces clean and free of personal item storage. Recommend designating a single shelf or part of shelf for personal items/tools/etc.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Small quantity of chili sauce voluntarily discarded after accidental contamination during inspection. Thank you.
Beef being thawed has large areas that are as high as 66 degrees F. Food temperatures shall not rise above 45 degrees F during the thawing process. Use of proper thawing methods (see below) can help ensure an even and rapid thaw.
2.0
23.
Large container of chicken observed at 60 degrees F in reach in cooler during cooling period. Reach in cooler designed to hold foods at temperature, not to rapidly cool. Cool foods in shallow containers in walk in cooler, using an ice bath, or other approved and effective methods.
1.0
24.
Beef thawing at prep sink not completely covered by water during thaw process. Water used for thawing foods shall be less than 70 degrees F and shall sufficient water velocity to agitate and float off loose food particles into the overflow. If thawing under running water, thaw in a deep enough container that water can cover entire product.
0.0
25.
Thermometer for checking food temperatures greatly out of calibration (shows 180 degrees F at room temperature). Keep thermometer calibrated to within two degrees F accuracy. Calibrated during inspection. Lens on dial is cracked. Recommend that thermometer be replaced.
0.5
35.
Do not re-use soy sauce buckets, as they are not easily cleanable.
0.0
47.
Numerous personal items mixed in with packaged foods in dry storage area. Maintain storage spaces clean and free of personal item storage. Recommend designating a single shelf or part of shelf for personal items/tools/etc. Buckets of food stored on inverted soda crates in walk in freezer. Do not use soda crates as shelving, as they do not allow for floor cleaning and pest surveillance. All items shall be stored at least 12 inches above the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Establishment has put in place a removable metal divider between pans on prep line cooler. Divider is easily cleanable, but type of metal used cannot be determined by observation (possibly stainless steel or aluminum). Discontinue use of this divider. If establishment feels that some sort of divider is necessary at this location, use a material that can be documented as being food-grade. Recommend lowering amount of food held on this line, making divider unnecessary.
Raw meats stored above ready to eat foods in reach in cooler and walk in cooler. Store all raw meats to not contaminate ready to eat foods.
1.5
17.
Noodles at 54 degrees F on prep line cutting board with no temperature control. Cooked noodles are potentially hazardous and shall be held at 45 degrees F or below or 135 degrees F or above. Do not leave out without temperature controls.
2.0
19.
Rustoleum stored on shelf with food, several cleaning chemicals stored on shelf with grinder. Store chemicals in designated chemical storage area and away from foods, utensils, and single use items. Spray bottle of red chemical not labeled - label all containers of toxic materials.
1.5
45.
Floors and walls not clean, especially along wall behind and under dry goods bins and wok line. Maintain floors, walls, ceilings clean.
0.5
47.
Numerous tools and personal items mixed in with packaged foods in dry storage area. Maintain storage spaces clean and free of personal item storage. Recommend designating a single shelf or part of shelf for personal items/tools/etc.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Large quantity of meat being trimmed at back prep area. Temperature at borderline temps of 45-47 degrees F. Recommend working with small batches to minimize chance that food temperatures will rise above 45 degrees F. Correction of violation #10 above resulted in food being moved onto inverted milk crate. Re-arrange shelves such that all foods can be stored on approved shelving at least 12 inches above the floor.
Cooked breaded chicken observed on lids of boxes used initially for storage of raw chicken. Do not re-use raw meat packaging. Do not allow cooked foods to contact surfaces that may have touched raw meats without properly washing, rinsing, and sanitizing first. Chicken rapidly re-heated to destroy any possible cross contamination from raw chicken.
1.5
23.
Cooked breaded chicken observed at 120 degrees F during cooling process with no active cooling methods. Foods should be actively cooled by effective methods once temperature drops below 135 degrees F. Approved methods include cooling uncovered in walk in cooler, adding ice as an ingredient, dividing into small portions, or other effective methods. Chicken rapidly reheated and cooling process started again, in walk in cooler. Allow chicken to remain uncovered and stir several times during cooling process to increase speed of cooling. Noodles cooling in covered plastic containers in walk in cooler. Cool uncovered.
1.0
35.
Do not re-use formed plastic buckets, as they are not designed for re-use and are not easily cleanable. Do not re-use use lids of chicken boxes or other food packaging that is not durable and easily cleanable.
0.5
39.
Several shelves throughout observed to be constructed of painted or unpainted wood or particleboard. All equipment, including shelving, shall be NSF approved (or equivalent). Remove wooden shelving and replace with NSF approved shelving.
0.5
40.
Storage shelving not clean. Maintain equipment and other non-food contact surfaces clean.
0.5
45.
Floors and walls not clean, especially along wall behind and under dry goods bins and wok line. Maintain floors, walls, ceilings clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee drinks on prep table next to foods and single use items. Store employee drinks on bottom shelves away from foods, utensils, and single use items. Avoid bottled drinks because of risk of cross contamination.
1.5
10.
Do not store raw potentially hazardous foods with ready to eat items or raw meats with lower cooking temperatures. Raw chicken stored above other raw meats in numerous locations in walk in freezer. Re-arrange freezer to eliminate risk of contamination. Large pan of beef stacked on top of in-use trash can. Do not use trash cans as tables. Violations CDI.
1.5
19.
Lysol spray, butane stored on shelving also used for foods. Store all chemicals in designated storage space. Spray bottle of soap not labeled - label all containers of toxic materials.
1.5
34.
Cutting board stored on chemical storage shelves - rewash and move to utensil shelves.
0.0
35.
Do not re-use formed plastic buckets, as they are not designed for re-use and are not easily cleanable.
0.5
36.
Repair walk-in cooler blower unit such that it does not require channeling of water into pan. Condensation water should flow out of cooler through drain line.
0.5
45.
Floors and walls not clean, especially in corner behind rice bins. Maintain floors, walls, ceilings clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Pan of beef cited above observed at 43-46 degrees F with no active temperature control. Do not potentially hazardous foods at room temperature without active temperature controls.
Do not store raw potentially hazardous foods with ready to eat items. Observed raw shrimp being stored with cut watermelon n the second shelf in the walk in cooler. Foods were re-arranged in cooler during inspection. Keep all foods covered in walk in cooler to prevent contamination. Observed bucket of marinade on the floor uncovered in the walk in cooler.
3.0
11.
Sanitizer must be at least 50ppm(bleach). Sanitizer bottle was less than 50ppm.
1.5
36.
Repalce damaged gasket on make table door. Gaskets were present, but had not been changed. Manager changed gasket.
0.5
40.
Clean all storage containers and shelving. Observed debris build up on containers and shelves.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Do not store raw potentially hazardous foods over ready to eat items. Observed raw beef being stored over raw onions Foods were re-arranged in cooler during inspection.
3.0
29.
All food handlers must wear hair restraints.
0.5
36.
Repalce damaged gasket on make table door.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Do not store raw potentially hazardous foods over ready to eat items. Observed raw pork being stored over cooked chicken and chicken stored directly in front of cooked pork. Foods were re-arranged in cooler during inspection.
1.5
13.
Chicken with broccoli was cooked to an internal temperature of 155F. All chicken must be cooked to at least 165F. Chicken was cooked to 165F.
2.0
35.
Invert all single service containers to prevent contamination. Observed stack of dirty single use containers stored in the back. Also observed single use containers on the drainboard of 3 compartment sink. Do not re-use single use containers.
1.0
39.
All storage containers must be food grade. Observed foods being stored in small Sterilite containers.
1.0
49.
Documentation of approved training - 2 point credit awarded.
All storage containers must be food grade. Observed foods being stored in blue Rubbermaid and small Sterilite containers.
1.0
40.
Clean all shelving in the walk in cooler and in storage area. Observed debris on shelving. Clean all refrigeration untis including all decks, doors, gaskets, handles and shelves.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer must be at least 50ppm(bleach). Sanitizer was less than 50ppm in 3 compartment sink and in sanitizer bottle.
1.5
33.
Do not store knives in the gap between prep table and make table.
1.0
35.
Dink cups beside cash register have no protection from possible contamination. Either move cups, leave in plastic sleeves, or provide a dispenser to protect cups from possible contamination.
0.5
40.
Clean all shelving in the walk in cooler and in storage area. Observed large amounts of debris on shelving. Clean all refrigeration untis including all decks, doors, gaskets, handles and shelves.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Keep all foods covered in walk in cooler to prevent contamination. Observed containers of fish, pork, and vegetables uncovered in walk in cooler.
1.5
33.
Do not store scoop handles in dry goods. Observed scoop handle buried in sugar. DO not store knives in the gap between prep table and make table.
1.0
40.
Clean all shelving in the walk in cooler and in storage area. Observed large amounts of debris on shelving. Clean all refrigeration untis including all decks, doors, gaskets, handles and shelves.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Do not store raw potentially hazardous foods over ready to eat items. Observed rice being stored below raw meats in walk in cooler. All food must be stored at least 12 inches from the floor. Observed foods being stored on drink crates.
1.5
17.
Cubed pork in make table was 50F-55F. Keep all potentially hazardous cold foods 45F or below.
2.0
47.
Do not store jackets on shelves with food.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Observed employees prep raw chicken and shrimp and change tasks without washing hands. Hands must be washed when changing tasks.
2.0
10.
Keep all foods covered in walk in cooler to prevent contamination. Observed raw chicken and shrimp being prepared on the same prep table. Use designated prep sink for each species of meat.
1.5
16.
Observed a pan of chicken sitting on canned goods on storage rack at a temperature of 88F. Egg rolls in deep fryer basket was 120F. Keep all potentially hazardous hot foods 135F or above.
2.0
49.
No documentation of approved training - no credit awarded.
