4-703.11; Priority - Hot water sanitizing rinse in dish machine was less than 160F at dish machine rack. Maximum registering thermometer run through two complete cycles did not exceed 157F...Hot water sanitizing rinse shall reach minimum utensil surface temperature of at least 160F...CDI by running utensils/equipment through machine but sanitizing using approved chemical sanitizer at 3-compartment sink. Continue to wash, rinse and sanitize utensils/equipment in this manner until dish machine is repaired. Dish machine technician was called during inspection.
1.5
16.
4-602.11; Core - Interior top of ice machine had some black mold...Equipment such as ice machines shall be cleaned frequently enough to prevent mold/soil accumulation...Increase ice machine cleaning frequency.
0.0
16.
4-601.11 (A); Priority Foundation - A few bus tubs and silverware trays were soiled but stored as clean...Food contact surfaces shall be kept clean to sight and touch...CDI by placing items at dishwashing area.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling or using time as a public health control, cold TCS* foods shall be kept at 41F or less...Lower temperature of meat/chicken walk-in cooler so foods are maintained at 41F or less...Not corrected during inspection.
1.5
28.
7-102.11; Priority Foundation - Three spray bottles with liquid inside and red sanitizer buckets were not labeled with their contents...Working containers of chemicals, cleaners, and sanitizers shall be labeled with common name of products inside them...CDI by labeling sanitizer buckets and discarding bottles.
1.0
28.
7-201.11; Priority - Bags of foam soap were stored above clean utensils...Chemicals and sanitizers shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing foam soap.
0.0
33.
4-301.11; Priority Foundation - Meat/chicken walk-in cooler was not maintaining foods at 41F or less...Cooling and cold holding equipment shall be sufficient in number and capacity to maintain cold TCS* foods at proper temperatures...Provide repair/maintenance for this cooler to maintain foods at 41F or less...Not corrected during inspection.
0.5
37.
3-302.12; Core - Some bottles of sauces were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
38.
6-501.111; Core - Some live fruit flies were in mop sink/can wash area...The premises shall be maintained free of insects...Rid the facility of fruit flies using methods approved for food service establishments.
0.0
39.
3-305.11; Core - In walk-in freezer, many boxes of food were stored directly on floor, and some food in walk-in cooler was less than 6 inches above floor...Food shall be stored at least 6 inches above floor...Elevate food 6 inches above floor using approved shelving.
1.0
39.
3-305.12; Core - Some ice was on food boxes below walk-in freezer evaporator...Food shall not be stored under leaking condensation lines...Until leaks are repaired, remove ice from food boxes and place pans under leaks to catch ice.
0.0
40.
2-402.11; Core - A few food workers had uncovered hair on head and face...Food employees shall wear hair restraints such as hats, hair coverings, nets, and beard restraints to keep their hair from contacting exposed food, clean equipment and utensils...Instruct food workers to don proper hair restraints.
0.0
47.
4-501.11; Core - Many shelves throughout facility were rusty and/or peeling. One refrigerated make line top lid had missing interior stainless steel panel (and exposed insulation underneath) and damaged gasket with peeling/damaged tape. One refrigerated drawer gasket did not seal completely when drawer was closed...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Repair/replace damaged equipment above.
0.5
47.
4-501.12; Core - A few cutting boards on make line top had many scratches and cuts...Cutting boards with scratches and scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Resurface or replace damaged cutting boards.
0.0
47.
4-205.10; Core - When soda dispensing station's ice bin lid was open, soda could still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate device on lid so that when lid is open, soda cannot be dispensed from above.
0.0
48.
4-501.15; Core - Dish machine's digital display did not accurately show final hot water rinse temperature...The warewashing machine and its components shall be operated according to machine's data plate...Have dish machine technician provide required maintenance/repair on digital temperature read out.
0.0
49.
4-601.11(B) and (C); Core - Observed kitchen shelves, refrigerated drawers, cooking and hot holding equipment exteriors, refrigerator interiors, hinges, door frames, front vent slats, under pass through areas, speed racks, dunnage racks, equipment legs, castors, wheels, sauce holders...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.11; Core - Many kitchen floor tiles were damaged or missing, several ceiling vents were rusty, peeling or with mildew/mold, and small holes and cracks were in walls. Walk-in freezer evaporator had leak as evidenced by large amount of ice on floor below. Caulk was missing in kitchen handsink corners and in corner of men's bathroom sink...Physical facilities shall be kept in good repair...Repair/replace damage fixtures/surfaces, seal holes, and replace caulk where needed.
0.5
55.
6-501.12; Core - Some kitchen walls and flooring (including in walk-in units) were soiled. Large amount of ice was on freezer floor...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above, and remove ice from freezer floor.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...CFPM: Jack Read, Exp. 9-22-2027...Verification visit to be made on 5/31/2024 to evaluate completion of Items #22 and 33 on this report.
6-301.12; Priority Foundation; There were two handwashing sink where the batteries were not working at the paper towel dispensers. CDI.. The batteries were replaced.
0.0
16.
4-601.11 (A); Priority Foundation; There were some dishes stored as clean but had wet and dried food debris on the surface of the dishes. Equipment Food-Contact Surfaces stored as clean must be clean to the sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again. This was a general comment on the last inspection.
1.5
44.
4-901.11; Core; Cross stack the dishes to allow the air-drying process to take place. There were some dishes that were stacked wet.
0.5
45.
4-903.11(A) and (C); Core; Some of the single service buckets were stored with the food contact portion facing up. Single-service items must be stored where they are not exposed to splash, dust, or other contamination.
0.5
47.
4-501.11; Core; Repair the cooling unit in the chicken walk-in cooler. There was a large amount of ice on the condenser coils in the unit. There was a cold hold unit that was not working at the time of the inspection. There was no food in the unit at the time of the inspection. All equipment must be in good repair.
0.5
49.
4-601.11(B) and (C); Core; Clean the gaskets on the cold hold units. Clean around the deep fryers and the cooking equipment. Clean the sides of the equipment. Clean the shelves in the walk-in and Chicken coolers. Clean all the storage shelves. Equipment must kept free of an accumulation of dust, dirt, Food reside and other debris.
0.5
55.
6-201.11; Core; Replace the broken floor tiles in front of the dish machine. There were some missing floor tiles in front of the deep fryers. Floors must constructed so they are smooth and easily cleanable
0.5
55.
6-501.16; Core; The wet mops were stored on the wall in the can wash. After use, mops must be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
5-205.11; Priority Foundation; There were some towels placed in the handwashing sink. There were some towels being rinsed in the handwashing sink. A handwashing sink may not be used for purposed other than handwashing. CDI.. The towels were removed from the handwashing sink.
1.0
10.
6-301.12; Priority Foundation; Hand towels were missing at one of the wait stations. Each handwashing sink must be provided with a hand drying device. CDI.. Hand towels were placed at the handwashing sink.
0.0
16.
4-501.114; Priority; The dish machine was showing no measurable sign of chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million. The dish machine can be used to wash the dishes but the dishes must be sanitized by using another method. The manager on duty will call a repair person to fix the machine.
1.5
16.
4-601.11 (A); Priority Foundation; There were some dishes that were stored as clean but had wet and dried food debris in the dishes. Equipment Food-Contact Surfaces stored as clean must be clean to the sigh and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Lettuce was held at 49F, Sliced tomatoes were held at 50F. These potentially hazardous foods must be held cold at 41F or below. CDI.. The food items were cooled down to 41F before the end of the inspection.
1.5
44.
4-903.11(A), (B) and (D); Core; Clean dishes were stored on dirty shelves. Clean dishes were stored next to a handwashing sink with no barrier between the the items. Clean dishes must be stored in a clean, dry location. Clean dishes must be stored in an area where they are not exposed to splash, dust, or other contamination.
0.5
47.
4-501.12; Core; There were several cutting boards that had deep cuts and grooves on both sides of the boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced this is a repeat item.
1.0
49.
4-601.11(B) and (C); Core; Clean around the cooking equipment. Clean around the deep fryers. Clean the shelves in the chicken cooler. Clean around the grill area. Clean the air drying shelves. Clean the gaskets on the cold hold units. Clean around the sinks and food prep areas.
0.5
55.
6-501.12; Core; Clean the floors around the deep fryers to remove the grease build-up. Clean the floor around the cooking equipment. Clean the floor the chicken cooler and walk-in freezer. Clean the floors around the sinks and food prep areas. Physical facilities must be cleaned as often as necessary to keep them clean.
0.5
56.
6-303.11; Core; The lighting in the walk-in cooler is very low. There must be at least (10 foot candles of light) at a distance of (30 inches) above the floor in the walk-in cooler. The lighting needs to be increased.
5-205.11; Priority Foundation; At one of the wait station drink areas there was a sanitizer bottle and a towel in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI.. The items were moved out of the handwashing sink.
0.0
10.
6-301.11; Priority Foundation; There was a handwashing sink that did not have a handwashing cleanser at the sink. Each handwashing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI.. Liquid soap was placed at the handwashing sink.
1.0
22.
3-501.16 (A)(2) and (B); Priority; There were some chicken tenders that were being held cold at 48F, sliced tomatoes at 52F, lettuce at 51F, roasted peppers 49F. These potentially hazardous hazardous foods must be held cold at 41F or below. CDI.. The food items were placed in the walk-in cooler to be cooled down.
1.5
41.
3-304.14; Core; There was a wiping cloth that was stored in the handwashing sink. A wiping cloth must be stored in a sanitizer bucket solution when not in use. Once the wiping cloth becomes dirty placed the towel in the dirty linen containers.
0.5
47.
4-501.11; Core; Replace the torn gaskets on the cold hold units. The door on the walk-in chicken cooler is not self closing self latching. All equipment must be in good repair and easy to clean.
0.0
47.
4-501.12; Core; There were several cutting boards that had deep cuts and grooves on both sides of the boards. Surfaces such cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
1.0
55.
6-501.12; Core; Clean the floor around the deep fryers to remove the grease build up. Physical facilities must be cleaned as often as necessary to keep them clean.
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
5-205.11; Priority Foundation; The handwashing sink at the very back wait station was not working. The water had been turned off to the sink. In the ladies restroom a sensor on one of the handwashing sinks was not working. A handwashing sink must be maintained so that it is accessible at all times for employee use. A return visit will be made to see if the item has been corrected.
1.0
15.
3-302.11; Priority; In the walk-in cooler raw hamburger meat was stored above ranch dressing. Ready-to-eat food items must be store above raw food items. Food must be stored according to the final cook temperature. CDI... The food items were placed in the correct final cook temperature.
0.0
16.
4-501.114; Priority; There were sanitizer buckets that were showing little to no sanitizer solution. The dish machine at the bar station was also showing no measurable signs of chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer to ensure the correct amount of sanitizer is being used. The dish machine can be used to wash dishes but the dishes must be sanitized by using another method. A return visit will be made to see if the items have been corrected.
1.5
28.
7-102.11; Priority Foundation; There were several spray bottles that were not labeled. Working containers used for stored toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the item in the bottle. A return visit will be made to see if the item has been corrected.
1.0
44.
4-901.11; Core; Cross stack the dishes to allow the air drying process to take place. There were a few dishes that were stacked wet.
0.0
47.
4-501.12; Core; There were several cutting boards that had deep cuts and groves on both sides of the cutting board. Surface such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
0.5
49.
4-601.11(B) and (C); Core; Clean around grill and cooking area. Clean the shelves in the chicken walk-in cooler. Clean the shelves at the air drying station. Clean the gaskets on the walk-in cooler.
0.5
51.
5-205.15; Priority; Repair the three compartment sink at the bar area. There was a leak at the bar station. All plumbing systems must be in good repair. A return visit will be made to see if the item has been corrected.
1.0
55.
6-201.11; Core; Clean the floors and walls near the area where the box drink station is to remove the massive amount of dust. Clean the floor and walls near the sinks and food prep areas. Clean the floor in the walk-in ocoler area.
0.0
55.
6-501.11; Core; Replace the broken and missing floor tiles throughout the restaurant. Physical facilities must be maintained in good repair. This is a repeat item from the last three item.
1.0
56.
6-303.11; Core; Replace the light bulb in the walk-in cooler. The light in the cooler was very dim. There must be at least (10 foot candles) at a distance of (30 inches) above the flor in the walk-in cooler.
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
Followed up on and closed out complaint# 9262811 Follow-Up: 05/23/2022
*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.
Rewash greasy dishes that were stored cleaned. 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.
Recommend adjusting hot water valve in men's bathroom so that hot water is more efficient and more available sooner. Hot water is adequate but is delayed
Clean the build-up found on the nozzles, for the soda fountain machines, located in the serving areas. Pink build-up found on the ice dispenser, located at the fountain machine, beside of the take-out area. Found a few (1-2) drinking cups and containers that were not clean, in the clean storage areas. Food contact surfaces are to be cleaned and sanitized.
1.5
17.
Sliced tomatoes and spinach dip, in the prep line cooler, were holding above 45F. Shredded mixed cheese were holding above 45F, in the walk-in cooler. Potentially hazardous foods are to be cold held at or below 45F. (Ice down the shredded cheddar, during the prep process, to help maintain cold holding temperatures.)
2.0
35.
Single service coffee filters were stored with the food contact surface exposed. Store invertedly to help prevent outside contamination.
0.5
36.
Work orders on the replacement of the gasket on the cooler drawer. Replace the loose paneling on the walk-in cooler door, for the raw chicken.
0.0
40.
Clean the shelving in the walk-in cooler and above the microwave/hot holding unit, on the prep line. Clean the gritty build-up underneath the prep table, on the prep line. Clean the black build-up around the nozzles, at the soda fountain machines.
0.5
43.
Need handwashing signs, posted, in both restrooms. Tighten the loose toilet seat in the ladies restroom.
0.0
44.
The sliding door, for the outside dumpster, was left open while not being in use. Keep outside dumpster lids and doors close when not in use. This will help prevent waste from leaking out or pest from having access to waste.
0.5
46.
Clean the dust build-up on the ventilation units located above the ice machine and in both restrooms.
0.5
47.
Storage, in the back storage room, was on the floor. Storage is to be at least 12 inches off of the floor or 6 inches on a movable surface.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee was scratching their head and then going back to prepping food. Line cooks were educated to discard gloves and wash hands whenever touching a body part before going back to preparing food.
0.0
11.
There were containers and drinking cups, in the clean storage areas, that had build-up on them. The sanitizer, in the utensil washing sink, at the bar was above 400ppm for quat sanitizer. Thoroughly clean the multi-use containers and drinking cups in the facility. Quat sanitizer must be between 200-400ppm.
1.5
19.
Bucket of sanitizer was stored on top of soda concentrates located on the prep/cook line. Sanitizer is a chemical and must not be stored above or on food/food contact surfaces.
1.5
34.
There were multiple clean containers that were stacked on top of each other before air-drying was complete. Clean multi-use containers must air-dry by either cross stacking or separation.
1.0
35.
Made suggestion of having disposable cups, beside of the fountain drinks, protected with plastic sleeve or install in a cup dispenser.
0.0
36.
Replace the worn and dented fry baskets in the facility. Tighten the loose door handle for the oven. Replace the chipped knife that was on the prep line. (Missing black bumper piece for the inside of the ice machine door.)
0.5
40.
Clean the food debris, on the gaskets, inside of the cooler drawers. Clean the shelving inside of the prepped food walk-in cooler. Clean the door and shelving for the walk-in chicken cooler. There is still black build-up accumulating around the nozzles for the soda fountain machines. Clean the pink build-up on the back side of the ice dispenser for one soda fountain machine. Clean the gritty build-up underneath both sides (server/cook) of the prep table. Clean the build-up underneath the heating elements. Clean the build-up inside of the oven. Clean the build-up at the bottom outside part of the can washing area.
1.0
46.
Replace the blown light bulbs inside of the walk-in freezer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
There were containers and cups, in the clean storage areas, that had debris on them. The sanitizer, in the utensil washing sink, was below 200ppm for quat sanitizer. Thoroughly clean the multi-use containers in the facility. Quat sanitizer must be between 200-400ppm.
1.5
17.
Diced, tomatoes, sliced tomatoes, salsa, shredded mixed cheese, and sliced chicken were holding at 65F on the top of the prep cooler. The manager talked about the breaker, of the outlet, tripping. Talked about moving to a different outlet to maintain power to the cooler. Temperature abused foods were voluntarily discarded.
2.0
34.
Clean containers were stacked on top of each other before air-drying was complete. Clean multi-use containers must air-dry by either cross stacking or separation. Clean plates were stored inside of a container that was dirty.
0.5
35.
Single service coffee filters were stored with the food contact portion being exposed. Stored invertedly to help prevent outside contamination.
0.5
36.
Replace some of the worn/cracked containers, cups, and lids in the facility. Replace the worn faucets at the utensil washing sinks for the bar area.
0.5
40.
Clean the food debris on the inside of the drawers for the pull-out drawer freezers. Clean the shelving, inside of the walk-in cooler, for raw chicken. Clean the build-up on the back/top of the prep coolers. Clean the black build-up accumulating around the nozzles for the soda fountain macines. Clean the build-up on the sides and corners of the server window. Clean the shelving, holding dry foods, beside of the ice machine.
1.0
45.
Fill in the holes, on the wall, that use to have signs on it. Clean the ceiling tile, above the prep cooler, that had some build-up on it.
0.0
46.
Clean the ventilation build-up on the front line and indside of both restrooms. Clean the build-up on the screens, in the hood system. Replace the blown light bulbs in the women's restroom. Repair the light socket under the hood system.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Personal drink was stored on the top shelf and above the prep table and prepped foods located on the cook line. Keep personal beverages stored either away from food/food contact surfaces or at the bottom shelf to help prevent contaminating food.
1.5
11.
The sanitizer in the buckets recently made were below 200ppm for quaternary ammonia. Checked the dispensing unit and noticed an air gap in the hose. Made suggestion of letting the sanitizer run for about 5-10 seconds before filling it inside of the bucket to ensure that sanitizer is being received and not just water.
0.0
17.
Shredded mozzarella, cooked cubed chicken, and shredded mixed cheese were holding between 44-53F in the prep line cooler. Lower the amount of food stored inside of the container. Do not overstack and pack foods inside of the container. Do not go above the indication line inside of the containers. Potentially hazardous foods must be cold held at or below 45F.
2.0
26.
Open box of kosher salt was found in the dry storage area. The box itself looked to be in bad shape. Dry foods must be stored properly by use of container with lid or resealable storage bag and labeled.
0.5
36.
Repair or replace the cutting boards with the cracked corners. Need maintenance on the dish machine that is not reporting the final rinse temperature on a high temp unit. (General comment on previous inspection) Replace some of the worn/cracked containers and lids in the facility.
0.5
40.
Clean the inside drawer coolers/freezer of the cook line. Clean the shelving in both walk-in coolers. Clean the hold rack located in the walk-in cooler that holds raw chicken. Clean the knobs and fixtures of the back line prep table. Clean the black build-up accumulating around the nozzles for the soda fountain machines. Clean the gritty build-up underneath the prep tables for the front line prep/holding table. Clean the build-up at the bottom of the glass cooler located at the bar. Clean the air-drying holding racks. Routine detailing and cleaning needs to be enforced if procedure is already written.
1.0
43.
Work on the paper towel dispeners in the kitchen. It was very difficult to get paper towels from it.
0.0
45.
Clean the wall above the utensil washing sink.
0.0
46.
Clean the ventilation build-up on the front line, utensil washing area and inside both restrooms.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Saw the employees, on the cook line, taking their gloves off and putting on new pairs without washing hands in between the process. Hands are to be washed when taking off soiled gloves and putting on new.
2.0
10.
Chicken tenders and frozen mozzarrella sticks were stored, in the pull out drawer freezers, without being covered. Prepped foods were stored in a box, on the floor, of the back line. Foods must be protected during storage. Invest in a spider rack or something to keep food off of the floor.
1.5
11.
The onion slicer had food debris on the inside part and was stored in the clean storage area. Found a few soiled containers in the clean storage area. Food contact surfaces must be cleaned and sanitized. Made suggestion to manager to store the bowls, in the walk-in cooler, invertedly and on a sheet pan to help prevent the build-up that gets on the food contact part. Clean the ice dispeners located at the two soda fountain machines.
1.5
36.
Repair or replace the cutting boards with the cracked corners. Need maintenance on the dish machine that is not reporting the final rinse temperature on a high temp unit.
0.0
40.
Clean the inside of the drawer coolers of the cook line. Clean the shelving, holding the single service items, above the microwave. Clean the shelving in the walk-in cooler for produce and cheese. Clean the outside of the heating elements for the food holding window. Clean the sticky build-up on the front rims of the stainless steel shelves above the prep coolers and the food holding window. Clean the sprayer and fixtures for the utensil washing and prep sink. Clean the black build-up around the nozzles for the fountain drink machine. Clean the shelves below the tea maker. Clean the shelving where the sauces for the chicken are stored.
1.0
43.
Clean the fixtures of the handwashing sinks on the outside of the bar and in between the cookline and utensil washing area. Leak underneath the handwashing sink between the cookline and utensil washing area.
1.0
45.
Fill in the small holes on the wall to the left of the food holding window. Clean the wall above the handwashing sink between the cookline and utensil washing area. Clean the ice build-up on the floor in the walk-in freezer.
0.0
46.
Clean the ventilation build-up on the front line and utensil washing area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The onion slicer had food debris on the inside and was stored in the clean storage area. Worker washing container moved it straight to the sanitizing sink without rinsing it off. Make sure multi-use ware go through the whole process of wash, rinse, and sanitize.
1.5
17.
Sliced tomatoes were holding at 55F on the sandwich prep line. Tomatoes were taken off the line and disposed of. Made suggestion of storing the sliced tomatoes in a container with a deeper well. They are not maintaining temperatures with the container currently being used.
0.0
34.
Drinking cups in the bar area were stacked on top of each other before air-drying was complete. Cups are to be air-dried before stacking. Suggestions; cross stacking or separation.
0.0
39.
Single service food tray was stored inside a dry food container as a scoop. Scoops with handles must be used when scoop food out of container or bag.
0.5
40.
Clean the racks above the sauces on the cook line. Clean inside of the shelves on the cook line. Found food debris on the inside of them. Clean the shelves in the walk-in cooler where the raw chicken is stored. Clean the build-up around the ice dispenser at the soda fountain area.
0.5
44.
Outside dumpster had a sliding door that was left open after dumping approximately 10 minutes before arrival. Make sure all dumpster doors and lids are kept closed when not in use.
0.5
46.
Clean the fan guards in the walk-in coolers. Replace the blown light bulbs in the hood system. Clean the ventilation build-up in the kitchen area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Personal drinks were stored above food in the walk-in cooler. Personal drinks are to be stored either away from food/food contact surfaces or at the bottom shelf.
1.5
11.
Dirty knives were found in the knife holder where clean knives were suppose to be stored. Make sure staff are not storing dirty knives in a clean storage area. Knives were taken to the utensil washing area to be cleaned and sanitized.
1.5
17.
Sliced tomatoes, shredded parmesean, and shredded mozzarrella were holding above 45F in the prep coolers. Talked to manager about not going above the indention inside of the container. Foods do not hold temperature well if above that line. Foods are to be cold held at or below 45F.
2.0
33.
Make sure handles of scoops are not touching the food product that they are stored in.
0.0
40.
Clean the build-up inside of the fryers. Gritty build-up underneath the aluminum piece of the bar table.
0.5
45.
Clean the wall above the prep sink located on the front line. Fill in the holes on the wall in the can washing area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
found some multi-use containers with some build-up on them. onion slicer was stored in the clean area still having food debris on the blades. item with bristles and used to clean was stored in the knife rack right beside a clean knife. chlorine sanitizer was not showing in the warewashing machine at the bar. build-up around the ice dispenser for the fountain drinks located close to the take-out area. food contact surfaces shall be cleaned and sanitized.
1.5
17.
swiss cheese, mozzarrella cheese, and sliced tomatoes were holding above 45F and in between the temperatures of 49-55F. made suggestion of keeping the lid down on cold holding foods when unit is not being used. lowering the amount of food on line can help keep temperatures down as well. foods shall be cold held at 45F or below.
2.0
33.
bowl was used to scoop char-mix. scoops with handles must be used for getting food out.
0.0
34.
found many containers that were stacked on top of each other before air-drying was complete. containers shall be air-dried by either cross stacking or separation.
1.0
35.
found some single service trays and lids stored with the food contact portion being exposed. keep single service items stored invertedly to prevent any outside contamination.
0.5
36.
found cracked multi-use item in the air-drying rack. cutting board was cracked on the edges on the prep line. shall be in good repair.
0.5
40.
grease build-up inside some of the fryers. shall be cleaned.
0.0
44.
sliding door for the outside dumpster was left open. keep lids and doors closed on the dumpster in order to help prevent pest being in the area.
0.5
45.
fill in any holes found on the walls in the kitchen area. clean the corner of the can washing area. black build-up detected.
0.5
46.
ventilation build-up in parts of the kitchen. shall be cleaned.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
no points deducted.....43. paper towel dispenser on order for the men's restroom. 10. waste being saved and put into trash bags at the end of the night is fine as long as it is visibly labeled, waste or do not use, and not stored beside edible foods.
chicken wrapped in single service bags was cold holding at 45-47F. shredded cheese was cold holding above 45F on the prep table. during down time, store potentially hazardous foods in either cold holding units or walk-in coolers to maintain required temperature. also good idea to lower amount of food in the containers.
2.0
34.
containers were stacked on top of each other before air-drying was complete. shall air dry by either cross stacking or separation
0.5
40.
food residue under the bun warmer/toaster. grease build-up inside some of the fryers. shall be cleaned. clean under the storage of drinking cups at the fountain drink area in the back.
0.5
45.
repair cracked tiles at the bottom of the wall.
0.0
46.
ventilation build-up in parts of the kitchen. shall be cleaned.
0.5
49.
Documentation of approved training - 2 point credit awarded.
bowl used as a scoop to get wing sauce out of the container. scoop with an identifiable handle shall be used to get food out in order to prevent contamination
1.5
11.
knife rack holding clean knives was dirty. knives on the prep line were stored in areas that were not clean, thereby contaminating the utensil. ice scoop was stored in container with standing water inside. miscellaneous utensils were stored in container with tools. onion slicer had build-up inside. food contact surfaces shall be cleaned and sanitized. knives on prep line shall be stored in a clean container to prevent contamination
1.5
19.
chemicals stored in buckets or spray bottles shall be labeled.
0.0
34.
clean containers were stacked on top of each other wet. containers shall air dry by either cross stacking or separation
0.5
40.
food residue found behind bowl storage, miscellaneous storage, and sides of gaskets. build-up around the screens in the hood system. residue in the drink area where cups were stored. shall be cleaned.
0.5
45.
trash on the sides of the floor in the bar area. residue on the sides of the prep areas and under units. shall be cleaned.
0.5
49.
Documentation of approved training - 2 point credit awarded.
