4-703.11; Priority; Hot water dish machine not reaching 160F. Hot water sanitizing machines shall reach 160F. CDI: PIC set up 3 comp with sanitizer and called maintenance prior to REHS departure. Repeat.
4-501.112; Priority Foundation; The hot water sanitizing dish machine is only reaching 156F. The temperature of the fresh hot water sanitizing rinse may not be more than 194F or less than 165F. Verification Required- EHS will return on Wednesday, January 17, 2024to verify machine is working properly.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Meatballs and grilled chicken in the lowboy cooler were holding at 43F. Alfredo sauce and creamy artichoke sauce was between 44-45F in the glass door reach-in cooler. TCS foods being held cold shall be maintained at 41F or less. CDI-food items were cooled down.
1.5
23.
3-501.17; Priority Foundation; Several containers of roasted garlic were found without dates indicating when it was made. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- known dates added.
1.5
37.
3-302.12; Core; Two bins of flour observed without labels. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
3-304.14; Core; Wet wiping cloth found stored on a prep surface. Wiping cloths shall be stored dry and clean or in sanitizer. Ensure wiping cloths are stored properly.
0.5
45.
4-502.13; Core; Single use ramekin found stored in cheese in the prep cooler. Single use items may not be reused. Ensure single use are only being used one time.
3-302.11; Priority; A package of raw ground beef found stored on top of ready-to eat deli meats. Food shall be protected from cross contamination by separating raw animal foods away from ready-to eat foods. CDI- raw beef rearranged.
0.0
23.
3-501.18; Priority; Cooked lasagna dated from (2/4) was found being held past the allowed 7 day shelf life. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it:(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; (2) Is in a container or PACKAGE that does not bear a date or day; or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- lasagna voluntarily discarded by PIC.
2-501.11; Priority Foundation; Facility does not have written procedures for clean up of vomit and diarrheal events. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI - procedures emailed to PIC.
0.0
8.
2-301.14; Priority; Employee observed touching trash can with gloves on, removing gloves and donning new ones without handwashing. Employees shall wash hands after handling soiled equipment or utensils and before donning gloves for working with food. CDI - Employee was given educational moment and instructed to wash hands.
0.0
10.
5-205.11; Priority Foundation; rag and spray bottle observed on/in hand washing sink. A hand washing sink may not be used for purposes other than handwashing. CDI - items were removed from handwashing sink.
1.0
16.
4-601.11 (A); Priority Foundation; Metal containers stored as clean observed with food debris on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - items returned for cleaning.
1.5
23.
3-501.17 Priority foundation; Container of cooked wings made day prior did not have a date mark. TCS/hazardous foods shall bare a date mark indicating the date prepared, date removed from manufacturer packaging or date of discard. CDI - known date was added to container. All of items in facility was properly date marked.
0.0
40.
2-402.11; Core; Several employees observed without hair restraints. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI - all employees put on hair restraints.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed of cold hold unit door gaskets. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris. Increase the cleaning frequency of the door gaskets.
0.0
General Comments
Inspector information: Daniel Cortes 984-920-7494 daniel.cortes@wakegov.com
