| # |
Comments |
Points |
| 6. |
2-401.11; Core; 0 points; An open employee drink cup was stored on top of the small prep cooler. An employee drink cup was stored beside to-go boxes on the pass-through window form the cook line to the front service area. Employee drinks shall be closed and held away from all food and equipment. Recommend that these are held in designated areas away from food and equipment or on bottom shelves away from food and equipment. CDI-Cups were removed. |
0.0 |
| 10. |
5-205.11; Priority Foundation; Repeat Violation; Handsink beside 3 compartment sink was blocked by a cutting board stored on top of the sink. A bag of berries was stored in the front handsink for thawing. All handsinks shall be maintained accessible to employees at all times. A handsink shall not be used for any purposes other than handwashing. CDI-Cutting board was removed by the PIC and placed at the 3 compartment sink for cleaning. Berries were removed from handsink. |
2.0 |
| 15. |
3-302.11; Priority; Repeat Violation; Containers of raw fish were stored above boxes of butter in the walk-in cooler. Raw meats and fish shall be stored below all ready-to-eat foods and raw meats/fish shall be stored according to final cook temperatures required. CDI-Butter was moved above the fish. |
1.5 |
| 16. |
4-703.11; Priority; Chlorine sanitizer in the dish machine was measured at 0ppm chlorine. Sanitizer was present in bottle attached to machine but sanitizer was not moving through the line. Sanitizer at the 3 compartment sink was measured at 0ppm; the quaternary sanitizer bottle attached to the dispenser was empty. Chlorine sanitizer shall be set to a concentration of 50-200ppm. Quaternary sanitizer shall be set to a concentration of 200-400ppm (see manufacturer instructions). CDI-Facility will not use the dish machine until it is repaired by Ecolab. PIC added chlorine sanitizer to the 3 compartment sink; EHS measured the sanitizer at 200ppm. |
1.5 |
| 16. |
4-601.11 (A); Priority Foundation; Slicer was observed with accumulation of food residue left on food-contact surfaces of the slicer. Food-contact surfaces shall be maintained clean. Ensure slicer is taken apart for thorough cleaning. Verification Required; EHS will return on 9/15 to ensure the slicer is being cleaned properly. |
0.0 |
| 22. |
3-501.16 (A)(2) and (B); Priority; Repeat Violation; Tomato based salsa on the salsa bar was measured at 44F at the start of the inspection and measured again at 50F towards the end of the inspection. Salsa bar temperature display reads 37F. If the cooler cannot hold this salsa at 41F or below, another method must be used to hold this salsa safely. Salsa may be held using Time as a Public Health Control (TPHC). Under this method, the salsa may be held for a maximum of 6 hours in this cooler as long as the salsa never exceeds 70F (if the salsa exceeds 70F, it may only be held for 4 hours). After 6 hours, the salsa must be discarded and may never be saved or used in other foods. Written procedures must be held onsite and salsa must be time marked to record when it was initially removed from the cooler so it can be discarded at the 6 hour mark. Alternatively, salsa may be held using an ice bath. TCS foods in the small prep cooler were measured above 41F. Thermometer inside cooler displayed 50F. Temperature setting was also observed to be low. TCS foods were removed, placed in ice baths, and moved to the walk-in cooler. Temperature setting was turned to a colder setting. CDI-Salsa was placed on an emergency TPHC plan during the inspection. EHS will return on 9/15 to ensure a new, permanent method has been implemented to hold salsa at 41F or below. Thermometer in smaller prep cooler was observed at around 44F later in the inspection after temperature setting was adjusted. Ensure this cooler is hold at around 38F before placing food back into this cooler. |
1.5 |
| 23. |
3-501.17; Priority Foundation; 0 points; One container of salsa in the walk-in cooler was marked with a date of 9/13 (tomorrow's date). Multiple other containers were marked with today's date but the PIC stated that those items were made yesterday. TCS foods shall be accurately marked with the date that they are prepared. CDI-PIC removed incorrect date marking and replaced them with the accurate dates. |
0.0 |
| 28. |
7-201.11; Priority; Repeat Violation; A large container of detergent was stored on a box of gallon containers of orange juice. A small container of detergent was stored on a box of unwrapped straws. Chemicals and cleaners shall be stored separated from all food, equipment, or other items that could be contaminated. CDI-Detergents were removed and relocated. |
2.0 |
| 33. |
3-501.15; Priority Foundation; Several TCS foods (salsa, queso, consomme) in the walk-in cooler were measured above 41F. TCS foods that are held cold shall be held at 41F. These items were all made yesterday and may have been removed from the cooler today to refill salsa pans and portion foods for reheating. If foods are removed to refill containers or portion foods for reheating, foods shall be held out of refrigeration for the shortest time possible. It is not recommended to pull out a large number of pans to use for portioning and hold them all out of the cooler until all portioning and refilling is complete. Ensure foods are cooled loosely covered, in thin layers, in small portions, and using rapid cooling methods such as ice or ice wands. Highly recommend ice wands for large containers of salsa. Verification Required; EHS will return on 9/15 to check and discuss any cooling. |
0.5 |
| 41. |
3-304.14; Core; 0 points; A wet wiping cloth was held in a sanitizer bucket that measured 0ppm of sanitizer. Wet wiping cloths shall be held in approved sanitizer at required concentrations when not directly in use. CDI-PIC had filled this from the 3 compartment sink while the sanitizer bottle was empty. PIC emptied the bucket and refilled it after chlorine sanitizer was added to the 3 compartment sink and tested at the correct concentration. |
0.0 |
| 43. |
3-304.12; Core; 0 points; Several knives were stored hanging between the steam well and prep cooler with the blades hanging between the units and touching the sides of the units. Utensils shall be stored on a clean, dry, sanitized surface. The sides of the prep cooler and steam well are not regularly sanitized so they are not good areas to store any utentils, especially those that are used to touch food. CDI-Knives were removed and taken to the 3 compartment sink to be washed, rinsed, and sanitized. |
0.0 |
| 44. |
4-903.11(A), (B) and (D); Core; 0 points; Several pans were observed stacked together while wet. Equipment shall be stored to allow air drying after sanitizing. |
0.0 |
| 48. |
4-302.14; Priority Foundation; Repeat Violation; Test strips for chlorine sanitizer used in the dish machine were not available. Test strips for all sanitizers used shall be available in the facility at all times. Verification Required; Obtain chlorine sanitizer test strips; these can be found online or in restaurant supply stores. EHS will return on 9/15 to ensure test strips are onsite. |
1.0 |
| General Comments |
If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Follow-Up: 09/15/2023 |
