4-501.11; Core; The gaskets on the 3 door prep unit is torn and needs replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gasket.
0.5
55.
6-501.11; Core; The tiles throughout are rough in some patches, and some of the places that have tiles are broken or have grout missing.- Physical facilities shall be maintained in a good state of repair and condition.- Please repair the items listed.
1.0
55.
6-501.12; Core; The walls throughout have some food splash on them and need cleaning.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean walls.
4-903.11(A) and (C); Core; Observed one box of paper cups being stored on the floor.- Single service items shall be stored at least 6 inches above the floor.- CDI, cups were moved to a table
0.5
47.
4-501.11; Core; The gasket on the stand up cooler has a small tear in it and needs replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gasket.
0.5
55.
6-501.11; Core; The tiles throughout are rough in some patches, and some of the places that have tiles are broken or have grout missing.- Physical facilities shall be maintained in a good state of repair and condition.- Please repair the items listed.
3-501.16 (A)(2) and (B); Priority; Observed items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, the unit was turned down and temperature started to drop.
1.5
47.
4-501.11; Core; The gasket on the stand up cooler has a small tear in it and needs replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gasket.
0.0
47.
4-501.12; Core; The cutting board on the prep table has a lot of deep scratches in it.- 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.- Please resurface/replace the cutting board.
0.5
55.
6-501.11; Core; The tiles throughout are rough in some patches, and some of the places that have tiles are broken or have grout missing.- Physical facilities shall be maintained in a good state of repair and condition.- Please repair the items listed.
3-302.11; Core - Some foods and prepared beverages (not in cooling process) in reach-in refrigerators were uncovered...Unless actively cooling, foods in storage shall be kept covered...Cover foods/beverages as required.
0.0
23.
3-501.17; Priority Foundation - Ready-to-eat (RTE) foods such as open package of deli ham and containers of cooked carrots and potatoes and cooked meats had no dates...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
1.5
37.
3-302.12; Core - Containers labeled garlic powder and oregano had salt in them, according to PIC, and a few bottles of cooking oil were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...Properly label food containers to denote contents.
0.0
41.
3-304.14; Core - One bucket of sanitizer was stored on food preparation top. Wet wiping cloth was hanging over the side of one bucket and some cloths were not submerged completely down inside sanitizer. Sanitizer solution in one bucket was soiled...Moist or soiled wiping cloths shall be stored submerged down inside approved clean sanitizer between uses, and sanitizer buckets shall not be stored where they can contaminate food or clean equipment or utensils...Store moist/soiled wiping cloths as stated above, and keep sanitizer buckets below and away from food, food contact surfaces and clean equipent/utensils.
0.5
43.
3-304.12; Core - Handles of a few food scoops were touching dry food they were stored in...Dispensing utensils shall be stored in food with handles extending out of food or on dry, clean surface...Store dispensing utensils as stated above.
0.0
44.
4-903.11(A), (B) and (D); Core - Several clean dishes and food containers were being stacked while wet, and some food containers were stored with food contact sides up and unprotected...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate clean, wet dishes/containers so they completely air dry before stacking, and cover or invert containers on clean surfaces.
0.5
47.
4-501.11; Core - Several wire shelves were rusty/peeling, and a refrigerator/freezer door gaskets were twisted or damaged. Upright freezer had large accumulation of ice on exterior center by doors (most likely due to door gaskets not sealing properly)...Food service equipment shall be maintained in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace damaged equipment with similar approved equipment. Remove accumulated ice and ensure door gaskets seal properly.
0.5
47.
4-502.11(A) and (C); Core - A few food containers/utensils, several dishes and plastic baskets were cracked, bent, damaged or chipped...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Observed soiled equipment door handles, a few shelves and backsides of equipment door handles. Old stickers/residues were on exteriors of several food containers/utensils...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above, and remove all old stickers and residues.
0.5
53.
6-202.14; Core - Bathroom door was not self-closing...Toilet rooms located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door...Provide self-closing device for bathroom door.
0.0
55.
6-501.11; Core - Caulk was damaged between sinks and walls, and expandable foam was very rough and bumpy on walls and floor-wall junctures. Some wall corners were damaged/warped (bulging out) and/or had holes. Some kitchen flooring was very rough and hard to clean, and grout was missing between several floor tiles. Drain pipe under one food prep sink was leaking...Physical facilities shall be maintained in good repair...Replace damaged caulk and ensure expandable foam is smooth and easy to clean (not bumpy), and repair damaged walls and floor surfaces, replacing floor tile grout. Repair leaking drain pipe.
1.0
55.
6-501.12; Core - Some walls, sink drain pipes, ceiling surfaces, and large wall vent fan were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
General Comments
TCS*: Time-temperature control for safety foods...>>>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
3-302.11; Core - Many foods and prepared beverages (not in cooling process) in reach-in refrigerators and freezer were uncovered...Unless actively cooling, foods in storage shall be kept covered...Cover foods/beverages as required.
1.5
16.
4-601.11 (A); Priority Foundation - A few stacked clean food containers had old stickers and sticky residues on exteriors (residues on exteriors can adhere to interiors of pans stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing containers at 3-comp sink to be cleaned.
0.0
41.
3-304.14; Core - One bucket of wiping cloth sanitizer was on counter top above large covered container of dry food...Wiping cloth sanitizer buckets shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly relocating sanitizer bucket.
0.0
47.
4-501.11; Core - Several wire shelves were rusty/peeling (including inside refrigerator/freezers), and refrigerator/freezer door gaskets were twisted or damaged...Food service equipment shall be maintained in good repair...Replace damaged equipment with similar approved equipment.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled equipment door handles, solid metal shelves (top and undersides), equipment legs, freezer door gaskets, round floor fan. Old stickers/residues were on exteriors of clean glasses and food containers (unstacked)...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above. Remove all old stickers and residues.
0.5
53.
6-202.14; Core - Self-closing devices on men's and women's bathroom doors were not sufficient to close doors. Also, doors had rubber strips on bottom, making doors scrape against the floor...A toilet room shall be provided with a tight-fitting and self-closing door...Readjust self-closing devices on bathroom doors or remove bottom rubber strips so doors close freely.
0.5
55.
6-501.11; Core - Caulk was damaged between sinks and walls, and expandable foam was very rough and bumpy on walls and floor-wall junctures. Some wall corners were damaged/warped (bulging out) and/or had holes (including in bathrooms). Some kitchen flooring was very rough and hard to clean, and grout was missing between several floor tiles...Physical facilities shall be maintained in good repair...Replace damaged caulk and ensure expandable foam is smooth and easy to clean (not bumpy), and repair damaged walls, ceiling and floor surfaces, replacing floor tile grout.
1.0
55.
6-501.12; Core - Some walls, light switch covers, floor drains, sink drain pipes, ceiling surfaces, and large wall vent fan were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
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
3-302.11; Core - Many foods and prepared beverages (not in cooling process) in reach-in refrigerators were uncovered...Unless actively cooling, foods in storage shall be kept covered...Cover foods/beverages as required.
1.5
20.
3-501.14; Priority - In upright refrigerator, pork cooked and cooled the day before was at 48-50F (cooling more than 6 hours). Other foods in same refrigerator were 39-41F...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding pork.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Shredded lettuce in water on make line top was 58-59F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by adding ice directly to lettuce in water.
0.0
23.
3-501.17; Priority Foundation - Open containers of milk, deli ham and cooked BBQ meat had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (date cooked/cooled or opened, use by date or both)...CDI by discarding milk and dating other foods.
1.5
28.
7-102.11; Priority Foundation - One wiping cloth bucket was not labeled...One sanitizer bucket was not labeled as "sanitizer"...Working containers of cleaners and sanitizers shall be identified with the common name of material inside...CDI by labeling sanitizer bucket.
0.0
33.
3-501.15; Priority Foundation - Pork cooked yesterday did not cool properly to meet time-temperature cooling parameters (See Item #20 above)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, adding ice as ingredient, using rapid cooling equipment (freezer), and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by voluntarily discarding pork. NOTE: Use calibrated thermometer to check foods for proper cooling.
0.5
41.
3-304.14; Core - Wiping cloths in one bucket were in soapy water solution with chlorine bleach. Concentration of chlorine in two wiping cloth buckets was less than 50 ppm. A few moist wiping cloths were on table tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in soiled laundry area. Do not put soap/detergent into wiping cloth sanitizer solution.
0.5
43.
3-304.12; Core - Two knives were stored in crack between cutting board and steam well unit....In-use utensils shall be stored on clean, dry surface, protected from contamination and stored with handles above (out of) food...Do not store knives between board and steam well.
0.0
44.
4-903.11(A), (B) and (D); Core - Some large pots and food containers were stored with food contact sides up and unprotected. Some clean beverage glasses and mugs were stored on wet or soiled sheet pans (some mugs/glasses were soiled and wet)...Clean equipment and utensils shall be stored to protect them from contamination and covered or inverted...Invert clean equipment and utensils on clean surfaces or cover them.
0.5
45.
4-903.11(A) and (C); Core - A few disposable food containers were stored with food contact sides up...Single service disposable food containers shall be protected from contamination...Cover or invert disposable food containers on clean surfaces.
0.0
47.
4-501.11; Core - Several wire shelves were rusty. One interior freezer fan guard was loose and not covering fan...Food service equipment shall be maintained in good repair...Replace the shelves with similar approved shelving, and resecure fan guard over fan.
0.5
47.
4-502.11(A) and (C); Core - A few food containers/lids were cracked...Food service equipment shall be maintained in good repair...Discard cracked items.
0.0
53.
6-302.11; Priority Foundation - No toilet paper was available at men's bathroom toilet...Toilet paper is required at each toilet...CDI by providing toilet paper at men's bathroom toilet.
0.5
53.
6-202.14; Core - Self-closing devices on men's and women's bathroom doors were not sufficient to close doors. Also, doors had rubber strips on bottom, making doors scrape against the floor...A toilet room shall be provided with a tight-fitting and self-closing door...Readjust self-closing devices on bathroom doors or remove bottom rubber strips so doors close freely.
0.0
55.
6-501.11; Core - Caulk was damaged between sinks and walls, and expandable foam was very rough and bumpy on walls and floor-wall junctures. Some walls and wall corners were damaged or peeling or had holes. Some kitchen flooring was very rough and hard to clean, and grout was missing between several floor tiles...Physical facilities shall be maintained in good repair...Replace damaged caulk and ensure expandable foam is smooth and easy to clean (not bumpy), and repair damaged walls, ceiling and floor surfaces. Replace floor tile grout.
1.0
55.
6-501.114; Core - Observed several unused pieces of equipment/items in establishment (old slicer, old/unused maintenance items/paint cans, etc.)...Items unnecessary to operation/maintenance of establishment shall be removed from facility...Remove unnecessary items from facility.
0.0
55.
6-501.12; Core - Some walls, light switch covers and sink drain pipes were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
55.
6-501.16; Core - Mop handles were down in outside mop sink/can wash, with mop heads leaning against wall...After use, mops shall be placed in position that allows them to air dry without soiling walls and equipment...Hang up mops so handles are up and mop heads are down to facilitate air drying.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Small ice maker and tea machine water supply lines do not have required double check valves. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line (5-203.14 of NC Food Code Manual). Install double check valves as required...>>>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
3-302.11; Core - Many foods (not cooling down) in reach-in refrigerators were uncovered...Unless actively cooling, foods in storage shall be kept covered...Cover foods as required.
1.5
20.
3-501.14; Priority - A few parts of rice cooled only 2 degrees within 1.5 hours...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by thoroughly stirring rice for faster cooling throughout product.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Some parts of container of cut lettuce were as high as 47F...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by adding ice to cut lettuce.
0.0
33.
3-501.15; Priority Foundation - Rice was cooling in completely covered container with 6+ inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, adding ice as ingredient, using rapid cooling equipment (ice paddles, freezer), and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by changing method for faster cooling of rice.
0.5
38.
6-202.15; Core - Exterior door to restaurant is not self closing (self-closing device was detached)...Outer openings shall be protected against entry of insects and rodents by using solid, self-closing and tight-fitting doors...Reattach rear door self-closing device.
0.0
45.
4-903.11(A) and (C); Core - A few disposable food containers were stored with food contact sides up...Single service disposable food containers shall be protected from contamination...Cover or invert disposable food containers on clean surfaces.
0.0
47.
4-501.11; Core - Several wire shelves were rusty...Food service equipment shall be maintained in good repair...Replace the shelves with similar approved shelving.
0.5
49.
4-601.11(B) and (C); Core - Some shelves, equipment door handles, exteriors of food containers, gray knife holder, and round ventilation fan were soiled. Some stickers/sticky residues were on container exteriors...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment/surfaces above, and remove old stickers on containers.
0.5
53.
5-501.17; Core - Women's bathroom had no covered trash can...Toilet rooms used by females shall be provided with covered receptacle for sanitary disposal...Provide covered trash can for women's bathroom.
0.5
53.
6-302.11; Priority Foundation - No toilet paper was available at toilets in both men's and women's bathrooms...Toilet paper is required at each toilet...CDI by providing toilet paper at bathroom toilets.
0.0
53.
6-202.14; Core - Self-closing device on men's bathroom door was not sufficient to close door...A toilet room shall be provided with a tight-fitting and self-closing door...Readjust self-closing device on men's bathroom door so it closes the door.
0.0
54.
5-501.116; Core - Kitchen trash can exteriors were soiled...Soiled trash receptacles shall be cleaned frequently enough to prevent soil build-up...Increase cleaning frequency of trash cans.
0.0
55.
6-501.11; Core - Caulk was damaged between sinks and walls, and expandable foam was very rough and bumpy on walls and floor-wall junctures. Some walls, wall corners, and ceiling surfaces were damaged or peeling. Some kitchen flooring was very rough and hard to clean. Food prep sink drain line was detached...Physical facilities shall be maintained in good repair...Replace damaged caulk and ensure expandable foam is smooth and easy to clean (not bumpy), and repair damaged walls, ceiling and floor surfaces. Reattach sink drain pipe.
1.0
55.
6-501.114; Core - Several unused pieces of equipment/items were in establishment (old salad bar, unused maintenance items, light bulbs, etc.)...Items unnecessary to operation/maintenance of establishment shall be removed from facility...Remove unnecessary items from facility.
0.0
55.
6-501.12; Core - Some walls, light switch covers and sink drain pipes were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces above.
0.0
55.
6-501.16; Core - Mop handles were down in outside mop sink/can wash, with mop heads leaning against wall...After use, mops shall be placed in position that allows them to air dry without soiling walls and equipment...Hang up mops so handles are up and mop heads are down for proper drying.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Small ice maker and tea/coffee machine water supply lines do not have required double check valves. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line (5-203.14 of NC Food Code Manual). Install double check valves as required. PIC stated plumber has already given estimates for this work...>>>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 - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the 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...CDI by informing PIC of requirement and providing examples of procedures and kit.
0.0
20.
3-501.14; Priority - Beans cooked and cooled from day before were at 47-70F (cooling more than 6 hours)...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding beans.
1.5
28.
7-102.11; Priority Foundation - One sanitizer bucket was not labeled as "sanitizer"...Working containers of cleaners and sanitizers shall be identified with the common name of material inside...CDI by labeling sanitizer bucket.
0.0
33.
3-501.15; Priority Foundation - Beans cooked yesterday were not cooled properly to meet time-temperature cooling parameters (See Item #20 above). Also, lettuce shredded this morning was not cooling properly on refrigerated make line top...TCS* foods shall be cooled using shallow containers (2-4 inch food depth), ice-water baths with frequent stirring, adding ice as ingredient, using rapid cooling equipment (freezer), and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by discarding beans and changing cooling method for lettuce. NOTE: Cut lettuce must be cooled to 41F or less before putting on refrigerated make line top or in ice-water bath.
0.5
42.
3-302.15; Core - Observed cut avocado with sticker still on it...Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served in ready-to-eat form...Remove all stickers from avocados (and other fruits and vegetables) and thoroughly wash them in water before cutting and preparing.
0.5
43.
3-304.12; Core - Two knives were stored in crack between cutting board and steam well unit. Small plastic ramekins without handles were in dry foods...In-use utensils shall be stored on clean, dry surface and protected from contamination and stored with handles above (out of) food...CDI by removing knives from between board and steam well and removing ramekins from food. Only use scoops with handles to dispense foods.
0.5
44.
4-903.11(A), (B) and (D); Core - Several clean black bowls and other containers were stacked while wet or had water ponding in them...Clean equipment and utensils shall be stored in self-draining position (inverted) that allows air drying and on clean surfaces...Separate and invert containers so they completely air dry before stacking.
0.5
47.
4-501.11; Core - Several wire shelves were rusty...Food service equipment shall be maintained in good repair...Replace the shelves with similar equipment.
0.5
47.
4-502.11(A) and (C); Core - Some coffee mugs were chipped, metal bowl was cracked, and plastic green and red baskets were cracked...Food service utensils shall be maintained in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Some shelves, equipment door handles, exterior lids on dry food containers were soiled. Some stickers/sticky residues were on container exteriors...Nonfood contact surfaces of equipment shall be maintained clean...Increase cleaning frequency of equipment/surfaces above, and remove old stickers.
0.5
55.
6-501.11; Core - Caulk was damaged between sink and wall, and expandable foam was very rough and bumpy on walls and floor-wall junctures...Physical facilities shall be maintained in good repair...Replace damaged caulk and ensure expandable foam is smooth and easy to clean.
0.5
55.
6-501.114; Core - Observed several unused pieces of equipment/items in establishment (old slicer, salad bar, old/unused maintenance items/paint cans, domestic Oster blender, etc.)...Items unnecessary to operation/maintenance of establishment shall be removed from facility...Remove unnecessary items from facility.
0.0
55.
6-501.12; Core - Some kitchen walls and sink drain pipes were soiled...Physical facilities shall be maintained clean...Increase cleaning frequency of walls and pipes.
0.0
55.
6-501.16; Core - Mop handles were down in outside mop sink/can wash, with mop heads leaning against wall...After use, mops shall be placed in position that allows them to air dry without soiling walls and equipment...Hang up mops so handles are up and mop heads are down for proper drying.
0.0
General Comments
TCS*: Time-temperature control for safety foods...DISCUSSION: Small ice maker and tea machine water supply lines do not have required double check valves. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line (5-203.14 of NC Food Code Manual). Install double check valves as required.>>>Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
There are no foods being undercooked at this time. There has been no ownership change. All contact information in the system is still the same.
Facility has 48 hours to adjust cold holding violations. 2/4 refrigerators are damaged and cannot be used for the storage of tcs foods until they are serviced. Facility will use ice baths to cold hold lettuce and tomatoes on the cold hold unit during the lunch rush. Will verify changes as they come. Inspector contact info: DImitri Parker(919)868-2562.* Notice* Effective January 1, 2019, the NC Food Code 3-501-16 (A)(2)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly Follow-Up: 06/14/2017
Raw chicken was stored beside of cooked pork inside of the reach-in cooler. Do not store raw meats on the same shelf as ready-to-eat or cooked foods. Foods are to be protected during storage.
1.5
28.
Ants were found on the floor, in the facility, by the back door. Contact pest control to help address the ant issue in the facility.
0.0
40.
Remove the fry basket holder and clean the build-up behind it. Clean the grease build-up on the top rim of the fryer, the outside, and inside of the mechanical doorway. Clean the build-up on the iron metal plates for the stove top burners. Clean the build-up on the shelving located at the utensil washing area.
0.5
43.
Repair the urinal, in the men's restroom, that has its handle broken and no longer in good repair. Must be in good repair.
0.0
45.
Seal the loose baseboard piece securely to the wall. Must be in good repair.
0.5
46.
Clean some of the dead bugs located in the light shields located in the utensil washing area. Replace the blown light bulb in that same area. Clean the build-up on the screens in the hood system.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Handwashing sinks are to be used for handwashing purposes only. Container, holding a chemical was being stored in the basin, of the hand sink, beside of the ice machine.
0.0
11.
Build-up found on the inside/back part of the ice machine. Build-up found on the inside of the fryer. Food contact surfaces are to be cleaned and sanitized.
1.5
26.
Open bag of beans were found on the back prep table. Uncover containers of sugar and rice was found in the back storage area. Keep the containers, holding dry foods, closed when not in use. Once open, dry foods are to be stored properly to help prevent outside contamination. Suggestions; clean container with lid or resealable storage bag.
0.5
29.
Employee, prepping food, did not have on a hair restraint. Hair restraints are to always be worn preparing food.
0.5
36.
Get rid of the upright and reach-in coolers, in the facility, that are not working.
0.0
39.
Ramekin, with no identifiable handle, was being used as a scoop to get salsa out of a container. Scoops are to always have handles with dealing with food.
0.5
40.
Clean the sticky build-up underneath the holding table for the cooking equipment. Clean the shelving, in the back storage area. Clean the dead bugs found inside of the paper towel dispenser, beside of the prep sink. Take the paper towel holder off if not using it. Clean the food debris on the prep sinks.
0.5
45.
Need baseboard for the wall by the ice machine. Must be in good repair. (General comment on the previous inspection.)
0.5
49.
No documentation of approved training - no credit awarded.
Build-up found on the inside back part of the ice machine. There were some pots, in the clean storage area, that were not clean around the bottom, handles, and outer rim. Food contact surfaaces are to be cleaned and sanitized.
1.5
36.
Replace the damaged spatulas in the facility. If the build-up on the pots can not come clean, they must be replaced. (Get rid of any equipment, in the facility, that is not working.)
0.5
40.
Clean the sticky build-up on the shelving in the dry storage area. Clean the dead bugs found inside of the paper towel dispenser, beside of the prep sink. Take dispenser off if not using. Gritty build-up found underneath the prep table, beside of the fryers.
0.5
45.
Need baseboard for the wall by the ice machine.
0.0
49.
No documentation of approved training - no credit awarded.
Raw chicken, raw steak, and shredded mozzarella were holding above 45F inside of the cold holding unit. Potentially hazardous foods are to be cold held at or below 45F. The meats were cooked and reached the mininum cooking temperature requirements. Cheese was discarded.
2.0
36.
Replace the cracked container lid in the facility.
0.0
40.
Clean the shelving where the dry foods are stored.
0.0
45.
Repair the floor damage where the ice machine is located.
0.5
46.
Clean light shields above the utensil washing sink and the handwashing sink at the front of the facility. Clean the ventilation build-up located at the vent, in the hallway.
0.5
49.
No documentation of approved training - no credit awarded.
There was an open bag of flour that had two roaches crawling on the inside. The flour was voluntarily discarded.
1.5
10.
Raw shell eggs were stored above ready to eat foods, in the prep cooler. Raw meats, on the top part of the prep cooler, were stored above cooked/ready to eat foods, inside of the prep cooler doors. Do not store ready to eat foods inside of the cold holding unit if raw meats are stored in the top area. Uncovered sauces and chips were found in the prep cooler and prep table. Foods must be protected during storage. May need to move ready to eat foods inside of another cooler.
1.5
11.
There were a lot of dirty containers, glasses and utensils in the utensil washing area and on prep tables. Thoroughly clean the multi-use items, in the facility. Chlorine sanitizer was not available in the facility. Sanitizer must be made daily and available to use on food contact surfaces.
1.5
26.
Open bags of flour and seasoning were found in the dry storage area. Once open, dry foods are to be kept protected from outside contaminants. Suggestions made; store in clean container with a lid or resealable storage bags.
0.5
28.
Roaches were present in the kitchen and dry storage area of the facility. Contact pest control to help take care of the roach issue, present in the facility. Pest control is not effective if cleaning of the facility is not done.
1.0
36.
The cutting board on the prep cooler was worn and must be either replaced or resurfaced. Replace the cracked/worn containers found in the facility. Torn gasket found on a few cooler doors. Must be in good repair.
1.0
39.
Bowls were being used as scoops, inside of containers, holding food. Scoops/utensils, with identifiable handles, must be used to get food out of containers. Do not use anything that does not have an identifiable handle.
0.5
40.
Clean the build-up on top of the hood system. Clean the black pieces on the stove top. Clean the inside/outside of the steam table. Clean prep tables and old equipment, not being used. Clean the shelving inside of the dry storage area. Clean the sides of the cooking equipment. Clean the inside/outside of the microwave. Thoroughly clean all non-food contact surfaces in the kitchen area. There is a lot of cleaning needed in the facility.
0.5
43.
Hand soap and paper towels were not available at the handwashing sink located in the kitchen.
1.0
45.
Floor damage, cracked tiles, around the area where the ice machine is stored. Clean the walls where the chicken prep sink sign is located. Clean the ceiling in the kitchen area.
1.0
46.
Blown light bulbs found above the ice machine. Missing bulb was found above the prep cooler. Clean the dead bugs inside of the shields in different areas of the facility.
0.0
49.
No documentation of approved training - no credit awarded.
There was a consumed beverage stored on top of the cutting board, located on the prep cooler. Keep beverages that have been consumed stored away from food/food contact surfaces during storage.
1.5
11.
Dirty containers found in the clean storage area, above the utensil washing sink area. Build-up found inside of the ice machine. Food contact surfaces are to be washed and sanitized.
1.5
16.
The cooked rice, in the steam table, was holding between 109-112F. Potentially hazardous foods must be hot held at or above 135F.
2.0
36.
The cutting board on the prep cooler was worn and must be either replaced or resurfaced. Replace the cracked/worn containers found in the facility. Torn gasket found on a few cooler doors.
1.0
45.
Floor damage, cracked tiles, around the area where the ice machine is stored. Clean the walls where the chicken prep sink sign is located. Clean the ceiling in the kitchen area.
0.5
49.
No documentation of approved training - no credit awarded.
Found uncovered foods on the prep table and inside of the cold holding units. Raw eggs were stored above cooked foods in the upright cooler. Foods must be protected during storage. Store raw meats below ready to eat foods.
1.5
11.
Sanitizer in the third compartment sink was a little below 50ppm for chlorine. Bleach was added to be between 50-200ppm. Make sure that the sanitizer available is at the right strength.
0.0
34.
Container was stacked on top of another container before air-drying was complete. Multi-use containers must be completely air-dried before being stacked on top of each other. Suggestions; separation or cross stacking.
0.5
36.
The cutting boardon the prep cooler was worn and must be either replacedor resurfaced. Replace the cracked plates found in the facility.
1.0
43.
Re-caulk the handwashing sink in the men`s restroom. Repair the leak from the fixture of the men`s restroom faucet. Must be in good repair.
1.0
45.
Floor damage to the left of the ice machine. Clean the wall above the two door cooler and behind the handwashing signs.
0.5
46.
Replace the blown or missing light bulbs found in the kitchen and inside of the upright, two door cooler. Clean the ventilation build-up in the ladies restroom.
1.0
49.
No documentation of approved training - no credit awarded.
The refried beans were holding at 128F located at the steam table. Potentially hazardous foods are to be hot held at or above 135F. The beans were reheated to 165F and stored back at the steam table.
2.0
17.
All of the foods in the upright, two door cooler, were holding in between 53-55F. All of the ready to eat foods and cooked foods were voluntarily disposed of. The raw chicken and eggs were kept and cooked to kill the dangerous pathogens. Potentially hazardous foods must be cold held at 45F or below.
4.0
25.
The thermometer inside of the upright, two door cooler needs to be replaced due to not working right.
0.0
35.
Do not re-use buckets that once held another food product. Once the original product of the bucket is used up, the bucket is to be discarded and not re-used.
0.0
36.
The cutting board on the prep cooler was worn and must be either replaced or resurfaced. Repair the two door, upright freezer that was not working properly. Did not keep the foods cold.
0.5
39.
A bowl, with no identifiable handle, was used in the sauce located in the prep cooler. Scoops with handles must be used to get food out of a container.
0.5
40.
Clean the food debris on the bottom shelf of the prep table holding the microwave. Clean off the build-up on the chicken prep sign above the prep sink.
0.5
46.
Replace the blown and missing light bulbs in the kitchen area. Clean the ventilation build-up in the restrooms.
0.5
49.
No documentation of approved training - no credit awarded.
There was an uncovered bowl of tortilla chips in the kitchen area. Raw beef was stored above shredded cheddar cheese in the reach-in prep cooler. Keep raw meats below cooked or ready to eat foods.
1.5
11.
One spray bottle of chlorine sanitizer was holding above 200ppm. The contents in the spray bottle was emptied and refilled. The strength of the sanitizer was corrected to read in between 50-200ppm.
0.0
26.
Open bag of pinto beans were found in the dry storage area. Once open, dry foods must be stored properly to help prevent outside contamination. Clean container with lid or resealable storage bag are possible suggestions.
0.5
33.
The handles of scoops were touching the food during storage. The handles of scoops must be pointed away from the food during storage.
0.5
36.
Torn gaskets were found on the reach-in cooler doors. Must be in good repair.
0.5
39.
There is a chest freezer in the facility that is not NSF or commercial. Non-commercial equipment must not be in the facility.
0.0
40.
Gritty build-up found underneath the prep table beside of the two door, upright cooler.
0.0
45.
Clean the build-up in the ceiling located in the kitchen area. Debris on the back wall in the utensil washing area. Clean the wall behind the upright, two door cooler. Flooring is starting to peel up in the area where the ice machine is.
0.5
46.
Clean the build-up, on the fan guard, inside of the upright cooler. Cracked sheild for a set of the lights inside of the utensil washing area. Must be in good repair.
0.5
49.
No documentation of approved training - no credit awarded.
Open bag of pinto beans were found in the dry storage area. Once open, dry foods must be stored properly to help prevent outside contamination. Clean container with lid or resealable storage bag are possible suggestions. Food product must be labeled as well.
0.5
36.
Torn gaskets found on the reach-in cooler doors. The cutting board on top of the reach-in cooler was worn and no longer easily cleanable. Must be either resurfaced or replaced.
0.5
40.
Clean the top of the hood unit. Clean the gritty build-up underneath the prep tables beside of the cooking equipment. Clean the shelves in the clean storage area.
1.0
45.
Clean the wall behind the steam table. Clean the wall on the left side of the chicken prep sink.
0.0
46.
Clean the dust build-up, in the fan, located in the ladies restroom.
0.0
49.
No documentation of approved training - no credit awarded.
Worker was washing multi-use items in the prep sink designated for chicken prep only. Talked to worker about washing multi-use items in the triple sink in the back of the facility. Talked about the process of wash, rinse, and sanitize. All multi-use items must go through this process. Chlorine sanitizer in the spray bottle was too strong when reading from the test strips. Chlorine sanitizer is to be between 50-100ppm.
1.5
17.
Raw chicken in the top, prep portion in the reach-in prep cooler, was holding in between 51-55F. Foods are to be held at or below 45F for cold holding. Chicken was voluntarily thrown away.
2.0
28.
Presence of roaches in the kitchen area. Dead roaches were seen against the wall, underneath prep sinks, and inside some of the shields for lighting. Contact pest control for possible pest presence.
1.0
33.
Handle of the scoop was touching the sugar in the bin. Keep handles pointed either away from the food or stored in a clean container.
0.5
40.
Clean the gritty build-up underneath the prep tables on the cool line. Clean the top of the hood unit and clean the inside/outside of the fryer. Shelving in the utensil washing area needs to be cleaned.
1.0
45.
Clean the flooring behind some of the cooking equipment. Clean the walls above/below the prep and utensil washing sinks. Flooring needs to be thoroughly cleaned throught the kitchen.
0.5
46.
Clean the dead pest in the shields located in the utensil washing area. Light bulbs above the chicken prep sink were not shielded. (Electrician was present to take care of the blown light bulb issue) Clean the ventilation build-up toward the back of the facility.
0.5
49.
No documentation of approved training - no credit awarded.
raw beef in the cold holding unit was in between the temperatures of 45-52F. potentially hazardous foods shall be cold held at or below 45F.
2.0
33.
handle of the scoop was touching the food product. keep handle of scoop pointed away from food or keep scoop in a clean container for storage.
0.5
35.
single service trays were stored with the food contact portion being exposed. store invertedly to prevent from outside contamination.
0.5
40.
clean gritty build-up underneath the prep tables. clean the top of cooking equipment and the inside of the fryer.
1.0
46.
light bulbs above the chicken prep sink were not shielded. a few shielded bulbs were found without having the black end caps on the sides.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
no points deducted......... 47. made suggestion to get contact landlord to get the barrels from the back area outside. that would be a harborage area for pest and make establishment very accessible. 28. clean the dead pest in the facility due to pest control.
employee washed hands at the food prep sink instead of the hand washing sink. employee did not use any hand soap as well. hands shall be washed at hand washing sinks only.
2.0
10.
cooked chicken was stored in the same container as raw chicken. raw eggs were stored above limes inside of the upright refrigerator. either throw cooked food from the previous day away or store into another container. food shall be stored during protection. (chicken was voluntarily thrown out)
1.5
11.
food residue found on some of the containers stored on the shelf for clean containers. food contact surfaces shall be cleaned and sanitized. (alot of dirty multi-use items found in different sinks. increase efforts in cleaning multi-use items. this will possibly help the fly situation)
1.5
28.
a lot of small flies found throughout the facility. (someone to come on friday)
1.0
29.
did not see any food prepping but make sure that hair restraints are worn when handling/prepping food.
0.0
34.
containers were stored on top of each other before air-drying was complete. shall air-dry by either cross stacking or separation.
0.5
36.
few cracked containers found in the clean storage area. shall be in good repair.
0.5
40.
food residue at the bottom of the upright refrigerator. build-up underneath some of the prep tables. grease build-up inside of the fryer.
0.5
42.
you need to install anti-syphon backflow preventers on all hose bibbs or anywhere a hose can be attached. you can get them at the hardware store. they are brass and screw onto the hose bibb and then the hose attaches to the back-flow preventer.
0.0
43.
paper towels were not available at the handwashing station beside of the ice machine. paper towels shall be accessible at every hand sink location.
1.0
46.
light bulbs above the chicken prep sink were not shielded. a few shielded bulbs were found without having the black end caps on the sides. clean ventilation build-up inside of the upright refrigerator.
0.5
49.
No documentation of approved training - no credit awarded.
There was a live roach in the shrimp. (The shrimp were discarded.)
1.5
10.
There are foam cups floating in buckets of drink in the refrigerator. Use a scoop with a handle in the drink that is diped out of the bucket. Also it could be put into pitchers and poured into glasses. (A ladel was put into the bucket today.)
1.5
11.
The sanitizer in the spray bottles was too weak. Mix the bleach water so it is 50 parts per million bleach water. Be sure to use regular household unsented chlorox. It only takes 3-5 drops of bleach and the rest water in the spray bottles you have. (The owner got regular bleach and mixed up the sanitizer.)
1.5
16.
There was a pan of refried beans in the steam table that was only 127 degrees. Cook the beans in the oven or on the stove top to atleast 140 degrees and hold them hot at 135 degrees or hotter. If you need to reheat the beans they must be reheated to 165 degrees or hotter. (The beans were reheated to 203 and put back into the steam table.)
2.0
19.
There was ice machine cleaner stored on top of the ice machine. On the lable it says harmful if swallowed. Store the ice machine cleaner with other cleaners on the shelf under the sink.....Also there was a knife rack that had droplets of something dripping from it. The owner said that she had sprayed it with bug spray. Do not spray bug spray on equipment durring buisness hours. Follow dirrections on bug spray. It would be best to hire a professional.
1.5
26.
No points today.....Put the bags of dried peppers in a container witrh a tight fitting lid to help prevent bugs from getting into the peppers.
0.0
28.
A roach ran out from behind the soap dispenser. I found a roach in the shrimp in the top of the prep unit refrigerator.
1.0
42.
No points today...You need to install anti-syphon backflow preventers on all hose bibbs or anywhere a hose can be attached. You can get them at the hardware store. They are brass and screw onto the hose bibb and then the hose attaches to the back-flow preventer.
0.0
43.
Be sure to have paper towels and soap at every hand sink.
1.0
45.
Paint the back area near the rest rooms as discussed, it`s ugly.
0.0
46.
Shield the light bulbs over the chicken prep sink.
0.0
47.
No points today...You need a mop holder that will hold up a wet mop with the handle up so it can drip dry without mop water running down the handle. Drill a hole in the end of the mop handle. Drive a large finnish nail into the board as discussed to hang the mop on.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
uch improvement needed to maintain an "A" grade. Repeat violations may result in a "B" or lower score as full credit may be taken for repeat violations and half credit may be taken for items that were general comments this time.
FOUND THE FOLLOWING INCORRECT TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS (PHFs): BEEF W/ SAUCE AT 121-130F, REFRIED BEANS AT 100F, ENCHILADA SAUCE AT 125F, SHREDDED CHICKEN AT 85-125F. BEFORE PUTTING ANY FOODS INTO THE STEAM TABLE, THE STEAM TABLE MUST BE PRE-HEATED. MAKE SURE TO USE VERY HOT WATER IN THE TABLE. THEN, REHEAT ALL FOODS ON THE STOVE OR IN THE MICROWAVE TO 165F OR ABOVE (CHECK TEMPERATURES WITH THERMOMETER) AND THEN PLACE IN THE PRE-HEATED STEAM TABLE. FOODS SHALL BE MAINTAINED AT 135F OR ABOVE AT ALL TIMES WHILE IN THE STEAM TABLE. (REMEMBER - THE STEAM TABLE DOES NOT REHEAT COLD FOODS. IT ONLY MAINTAINS THEM HOT ONCE THEY HAVE BEEN THOROUGHLY REHEATED). (CORRECTED ON SITE)
2.5
3.
FOUND ONIONS AND TORTILLA CHIPS ON THE COUNTER UNDER THE RAW CHICKEN SINK DRAINBOARD AND A CONTAINER OF RAW CHICKEN WAS ABOVE THE CHIPS. DO NOT STORE THESE FOODS IN THIS AREA TO PREVENT CONTAMINATION FROM RAW CHICKEN BEING PREPARED ON THIS DRAINBOARD. (CORRECTED ON SITE)...........OBSERVED FOOD WORKER REHEATING RICE IN A PLASTIC "THANK YOU" BAG IN MICROWAVE. DO NOT USE THESE BAGS TO REHEAT OR STORE FOODS.............NOTE: WHEN THAWING RAW MEATS, THAW UNDER COLD RUNNING WATER WITH ENOUGH VELOCITY TO FLOAT OFF LOOSE PARTICLES (A SMALL STREAM OF WATER IS NOT SUFFICIENT TO THAW PROPERLY). THESE MEATS MAY ALSO BE THAWED IN THE REFRIGERATOR AT 45F OR LESS OR IN THE MICROWAVE, FOLLOWED IMMEDIATELY BY CONVENTIONAL COOKING ON THE STOVE OR IN OVEN.
2.5
9.
OBSERVED FOOD SERVICE WORKER TOUCH HIS FACE WITHOUT WASHING HANDS IMMEDIATELY AFTERWARDS. ........THIS SAME WORKER WIPED HIS HANDS ON SOILED TOWELS ATTACHED TO HIS APRON...........ALWAYS WASH HANDS AFTER TOUCHING FACE OR OTHER PART OF THE BODY AND AFTER CONTAMINATING HANDS IN ANY WAY. DO NOT WIPE HANDS ON SOILED TOWELS (THESE TOWELS NEED TO BE KEPT IN AN APPROVED SANITIZER INSTEAD--BLEACH-WATER MAY BE USED AT 50 PPM)..........FOUND ONE EMPLOYEES` DRINK ON THE RAW CHICKEN DRAINBOARD. KEEP ALL DRINKS BELOW AND AWAY FROM FOOD, FOOD PREPARATION AREAS AND FOOD EQUIPMENT AND UTENSILS.
2.5
15.
FOUND MANY PLATES BEING STACKED WHILE WET. THEY SHALL BE COMPLETELY AIR DRIED BEFORE STACKING.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES: UNDERSIDES OF SOME FOOD PREPARATION TABLES, INCLUDING EDGES--UNDERSIDE OF SHELF ABOVE 3-COMPARTMENT SINK--PIPES BEHIND COOKING LINE--SOME WIRE SHELVING........REPLACE THE RUSTY SHELVING IN THE DRY STORAGE AREA. USE SHELVING THAT MEETS THE STANDARDS OF THE NATIONAL SANITATION FOUNDATION (NSF) OR EQUIVALENT.
FOUND THE FOLLOWING INCORRECT TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS (PHFs): COOKED CHEESE FILLED PEPPPERS AT 77-88F AND MOZARELLA CHEESE AT 48-54F. KEEP ALL PHFs AT 45F OR LESS OR 135F OR ABOVE. (CORRECTED ON SITE)
2.5
3.
FOUND UNWRAPPED RAW BEEF BEING STORED IN PLASTIC "THANK YOU" BAGS. DO NOT USE THANK YOU BAGS FOR FOOD STORAGE. ONLY USE BAGS THAT ARE APPROVED FOR FOOD STORAGE...........ELEVATE THE LARGE BAG OF BEANS BEING STORED ON THE FLOOR USING APPROVED SHELVING...........FOUND RAW TRIPE IN FREEZER BEING STORED ABOVE TUB OF ICE CREAM. KEEP ALL RAW MEATS, POULTRY AND FISH BELOW AND AWAY FROM READY-TO-EAT FOODS (THIS ALSO INCLUDES FREEZER UNITS). (CORRECTED ON SITE)
2.5
5.
WHEN METAL STEMMED FOOD THERMOMETER WAS CALIBRATED USING THE ICE-WATER METHOD, IT READ 12F. IT MUST READ 32F, PLUS OR MINUS 2 DEGREES F. CALIBRATE THIS THERMOMETER ON A DAILY BASIS TO ENSURE ACCURACY. (THIS VIOLATION WAS NOTED DURING LAST INSPECTION)
1.5
7.
FOUND OPEN BAGS OF BEANS AND RICE. ONCE OPENED, STORE DRY FOOD PRODUCTS IN LABELED FOOD GRADE CONTAINERS WITH LIDS (OR ZIP-LOCK TYPE BAGS CAN BE USED FOR SMALLER QUANTITIES OF FOODS).
1.0
9.
OBSERVED FOOD WORKER USE HIS HAND TO WIPE HIS MOUTH AND THEN RESUME COOKING WITHOUT WASHING HANDS. ALSO OBSERVED THIS SAME WORKER WIPING HIS HANDS ON HIS SOILED APRON WITHOUT WASHING THEM. AFTER SOILING HANDS IN ANY WAY, ALWAYS WASH HANDS THOROUGHLY. REMEMBER THAT SOILED GLOVES SHALL ALWAYS BE DISCARDED AND HANDS MUST BE WASHED BEFORE PUTTING ON NEW GLOVES.
2.5
11.
FOUND LARGE AMOUNT OF MOLD AND MILDEW ACCUMULATION INSIDE TOP PART OF ICE MACHINE. THOROUGHLY CLEAN AND SANITIZE INSIDE THIS PART OF ICE MACHINE AND LOWER PART OF MACHINE AS WELL (WHERE ICE IS LOCATED)--REPLACE ANY FILTERS AS NECESSARY ON THIS MACHINE.
2.5
17.
CLEAN THE FOLLOWING SOILED SURFACES AND AREAS: UNDERSIDES OF FOOD PREPARATION TABLES (INCLUDING EDGES, CORNERS AND CREVICES), UNDERSIDES OF SINK DRAINBOARDS--CHEMICAL STORAGE TRAYS--BACK SIDES OF HANDLES ON REFRIGERATORS/FREEZERS........REMOVE THE FOIL LINING TRAY AND STRAW CONTAINER AND THE FOIL ON SIDE OF BLODGETT OVENS. DO NOT REPLACE FOIL IN THESE AREAS.........THE UPRIGHT FREEZER NEAR THE 3-COMPARTMENT SINK IS CURRENTLY PLUGGED INTO THE WALL VIA AN EXTENSION CORD. PLUG THIS FREEZER DIRECTLY INTO THE WALL WITHOUT THE USE OF AN EXTENSION CORD. (THE PLUG ON THE EXTENSION CORD FOR THIS FREEZER IS CURRENTLY BEING TAPED TO THE WALL TO KEEP THE PLUG IN THE OUTLET.)
1.0
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (14) FOUND DOMESTIC OSTERIZER BLENDER IN THE KITCHEN WHICH IS NOT APPROVED. REMOVE IT FROM THE ESTABLISHMENT AND IF REPLACED, DO SO WITH WITH A BLENDER THAT MEETS THE STANDARDS OF THE NATIONAL SANITATION FOUNDATION (NSF) OR EQUIVALENT...........(28) CLEAN THE SOILED FLOORS UNDER BLODGETT OVENS AND UNDER CHICKEN SINK DRAINBOARD AND IN SMALL STORAGE AREA BY BATHROOMS. KEEP ITEMS ELEVATED ABOVE THE FLOOR TO FACILITATE EASIER CLEANING. REMOVE ANY ITEMS THAT ARE NOT BEING USED IN THE ESTABLISHMENT............(29) REPLACE THE MISSING BLACK END CAPS ON FLUORESCENT BULBS IN KITCHEN...........(30) CLEAN THE SOILED VENTILATION HOOD FILTERS (SOME GREASE ACCUMULATION IN DIFFERENT AREAS).............A FOLLOW-UP VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY COMPLETION OF CRITICAL ITEM #11 AS STATED ABOVE. WHEN COMPLETED, CONTACT LUCY STACK AT 919-868-2565............FOR A REINSPECTION, CONTACT LUCY STACK AT THE SAME NUMBER. DO NOT MOVE OR OBSTRUCT GRADE CARD. Follow-Up: 03/17/2008
FOUND CONTAINERS OF RAW CHICKEN AND RAW BEEF BEING STORED ABOVE COOKED FOODS. STORE ALL RAW POULTRY AND MEATS BELOW AND AWAY FROM COOKED FOODS AND OTHER READY-TO-EAT FOODS........NO LID WAS FOUND ON TEA URN IN CUSTOMER SERVICE AREA. MAINTAIN A LID ON THIS URN.
2.5
5.
THE TWO METAL STEMMED THERMOMETERS USED TO CHECK FOOD TEMPERATURES WERE INACCURATE WHEN CALIBRATED. ONE WAS READING 12 DEGREES TOO LOW AND THE OTHER WAS 32 DEGREES TOO LOW. PROVIDE A FOOD THERMOMETER ACCURATE TO PLUS OR MINUS 2 DEGREES F (WITH A RANGE OF 0 TO 220 DEGREES F). CALIBRATE FREQUENTLY USING THE ICE-WATER METHOD TO ENSURE ACCURACY.
1.5
11.
THE SANITIZER IN SPRAY BOTTLES WAS TOO STRONG (BLEACHED OUT THE TEST STRIP). IF CHLORINE BLEACH IS USED, MAINTAIN AT LEAST 50 PPM CHLORINE CONCENTRATION IN SPRAY BOTTLES--BUT IT SHOULD NOT EXCEED 200 PPM........CLEAN THE SOILED SPIGOT ON ONE TEA URN IN CUSTOMER SERVICE AREA.......CLEAN THE SOILED TOPS INSIDE MICROWAVE OVENS.
2.5
15.
FOUND MANY BEVERAGE GLASSES BEING STACKED WHILE WET. COMPLETELY AIR DRY THESE GLASSES BEFORE STACKING........FOUND STYROFOAM CUPS FLOATING IN CONTAINERS OF BEVERAGES. DO NOT STORE THESE CUPS IN BEVERAGES. TO DISPENSE PROPERLY, USE LADLES WITH HANDLES THAT EXTEND OUT OF THE BEVERAGES.......DISCONTINUE STORING CLEAN UTENSILS IN SOILED CONTAINER--THOROUGHLY CLEAN THIS CONTAINER.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES: UNDERSIDES OF PREPARATION TABLES (INCLUDING TABLE LEGS) AND SINK DRAINBOARDS, UNDERSIDES OF DOOR HANDLES ON 2-DOOR REACH IN REFRIGERATOR, HANDLES ON LARGE WHITE CHIP CONTAINER, MOBILE CART USED FOR SOILED DISHES AND UTENSILS, THE DISCHARGE PIPE BELOW 3-COMPARTMENT SINK.
1.0
23.
FOUND GARBAGE SPILLED ON GROUND AROUND THE DUMPSTER AND EMPTY OIL CONTAINERS ON GROUND. REMOVE GARBAGE AND OIL CONTAINERS AND DISPOSE OF THEM PROPERLY.
1.0
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (21) KEEP PAPER TOWEL ROLLS AT ALL HANDSINKS (INCLUDING BATHROOMS) IN APPROVED DISPENSER TO PREVENT CONTAMINATION......(28) CLEAN THE SOILED WALLS BEHIND DISHWASHING AREA.........SHOULD REMOVE THE ALUMINUM FOIL FROM THE TRAYS THROUGHOUT THE FACILITY SINCE THIS MATERIAL IS NOT EASILY CLEANABLE..
RAW MEATS STORED ABOVE READY TO EAT FOODS IN REACH-IN REFRIGERATOR. STORE RAW MEATS BELOW VEGETABLES AND SALSA. RAW CHICKEN BEING CUT NEXT TO STEAM TABLE. ALL MEAT PROCESSING TO BE PERFORMED AT ASSIGNED PREP SINK. REMOVED RUSTY SCREWS IN ICE MACHINE AND REPLACE WITH APPROVED STAINLESS STEEL PIECES.
2.5
9.
COOK WENT FROM HANDLING RAW CHICKEN TO COOKED CHICKEN WITHOUT WASHING HANDS.
2.5
17.
REPLACE DAMAGED COOLER DOOR GASKETS. REPAIR DAMAGED/MISSING CASTER UNDER 3 DOOR REFRIGERATOR.
1.0
21.
NO PAPER TOWELS AT HANDWASHING STATION IN KITCHEN AT START OF INSPECTION.
1.0
29.
REPLACE BLOWN LIGHTS IN KITCHEN AND MISSING LIGHT SHIELD.
0.5
General Comments
FINISH ALL OTHER CONSTRUCTION ITEMS LISTED ON TRANSITIONAL PERMIT. TRANSITIONAL PERMIT EXPIRES JAN. 21, 2007. BUSINESS SHALL NOT OPERATE AFTER THIS DATE IF FULL PERMIT HAS NOT BEEN WRITTEN. OWNERS HAVE DECIDED TO PURCHASE PRE-SLICED, PRE-RINSED, READY TO USE VEGETABLES SO THE EXISTING VEGETABLE PREP SINK CAN BE USED AS CHICKEN PREP SINK AND THE ADDITIONAL PREP SINK WILL NOT BE REQUIRED.
