4-501.11; Core; Some of the shelves in the walk-in cooler and near the prep sinks are rusted...Equipment and components shall be maintained intact and in good repair/condition.
Replace rusted shelving with similar approved shelving (meeting ANSI/NSF certification or equivalent).
0.0
55.
6-501.12; Core; Drain under the 3 comp sink contains debris. There is light residue on the floor under the fryer...Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
General Comments
**Kitchen not in-use during inspection. Facility uses 5000 departure drive location (Rocky Top Catering) as the main kitchen and they bring hot-holding units to hold food for events. PIC states that food prep is done at the Rocky Top Catering location. Walk-in cooler, high-temp mechanical dishwasher, fryer and ovens at this location are used during events. All chefs that work in this kitchen during events are ServSafe certified, according to PIC.
4-502.11(A) and (C); Core; The metal wiring on one fryer basket is starting to fray and become detached. Utensils shall be maintained in a state of good repair or shall be discarded. PIC agrees to replace this fryer basket.
0.0
55.
6-501.11; Core; Repair ballasts in light fixtures of storage room. Small holes are present from previous mounting in wall to the left of the walk-in cooler. Physical facilities shall be maintained in good repair. Repair ballasts to provide lighting and patch the holes in wall.
1.0
55.
6-501.12; Core; Cleaning is needed in the floor drain under the 3-compartment sink to remove the loose debris and unclean residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this floor drain.
0.0
55.
6-501.114; Core; Remove the nonfunctional small reach-in freezer near walk-in cooler and nonfunctional ice machine near storage room. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
0.0
General Comments
**Kitchen not in-use during inspection. Facility uses 5000 departure drive location (Rocky Top Catering) as the main kitchen and they bring hot-holding units to hold food for events. PIC states that food prep is done at the Rocky Top Catering location. Walk-in cooler, high-temp mechanical dishwasher, fryer and ovens at this location are used during events. All chefs that work in this kitchen during events are ServSafe certified, according to PIC.
4-903.11(A), (B) and (D); Core; Two bags of clean linen found stored directly on the floor in the server prep area. Laundered linen shall be stored at least 6 inches above the floor. CDI- Clean linen was relocated during the inspection.
0.5
49.
4-602.13; Core; Cleaning needed in the small reach-in cooler near the walk-in to remove the accumulated microbial growth. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to this cooler.
0.5
55.
6-501.11; Core; Repair ballasts in light fixtures of storage room. Physical facilities shall be maintained in good repair.
0.5
56.
6-303.11; Core; Light bulbs are burned out in one light fixture of walk-in cooler. At least 10 foot candles are required at a distance of 30 inches above the floor in walk-in refrigeration units. Replace blown light bulbs.
0.0
General Comments
**Kitchen not in-use during inspection. Facility uses 5000 departure drive location (Rocky Top Catering) as the main kitchen and they bring hot-holding units to hold food for events. PIC states that food prep is done at the Rocky Top Catering location. Walk-in cooler, high-temp mechanical dishwasher, fryer and ovens at this location are used during events. All chefs that work in this kitchen during events are ServSafe certified, according to PIC.
7-203.11 ; Priority; Chlorine based sanitizer found stored in a spray bottle that was previously used for glass cleaner- glass cleaner label was crossed out and found relabeled as sanitizer. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials. CDI- Contents were discarded during the inspection and PIC was informed of requirement.
1.0
28.
7-102.11; Priority Foundation; Light blue chemical found in an unlabeled spray bottle under the prep table. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Spray bottle was labeled as Windex during the inspection.
0.0
49.
4-602.13; Core; Removable vents on fryer side of the hood have significant residue buildup and require more frequent cleaning. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency of these hood vents.
0.5
55.
6-501.11; Core; One light fixture in the walk-in cooler found stored on top of shelving. When asked, PIC stated that this fixture fell and is in the process of being repaired. Physical facilities shall be maintained in good repair. Ensure this fixture is re-attached to the ceiling in this unit.
0.0
General Comments
**Kitchen not in-use during inspection. Facility uses 5000 departure drive location (Rocky Top Catering) as the main kitchen and they bring hot-holding units to hold food for events. PIC states that food prep is done at the Rocky Top Catering location. Walk-in cooler, high-temp mechanical dishwasher, fryer and ovens at this location are used during events. All chefs that work in this kitchen during events are ServSafe certified, according to PIC.
4-602.11; Core; Pink microbial build-up observed on the metal deflector in large ice machine. Two tea urn nozzles found with visible residue present. Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Ensure ice machine and tea urn nozzles are cleaned at a frequency to where this buildup does not occur.
0.0
16.
4-703.11; Priority; Dish machine hot water sanitizing step only reaching as high as 137F after several runs. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that achieves a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. CDI- Facility is equipped with a 3-comp sink with quat. sanitizer dispensing at the correct concentration. Facility will use the 3-comp sink to sanitize all equipment and utensils until dishwasher is repaired and able to reach the required temperature for sanitization.
1.5
16.
4-601.11 (A); Priority Foundation; Blade to the table-mounted can opener found with food residue present while being stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Can opener sent to the 3-comp sink to be properly cleaned and sanitized during the inspection.
0.0
37.
3-302.12; Core; Two bulk containers holding dry goods in kitchen are missing the identifying label. 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. Ensure these bulk containers are labeled if food is taken out of original packaging.
0.0
49.
4-602.13; Core; Removable vents on one side under the hood have significant residue buildup and require more frequent cleaning. Sticker states that last professional hood cleaning was conducted in 2021. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency of these hood vents.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources **Kitchen not in-use during inspection. Facility uses 5000 departure drive location (Rocky Top Catering) as the main kitchen and they bring hot-holding units to hold food for events. PIC states that food prep is done at the Rocky Top Catering location. Fryer and ovens at this location are sometimes used during events to reheat food. All chefs that work in this kitchen during events are ServSafe certified, according to PIC.
4-602.11; Core; Pink microbial growth observed on the plastic deflector in large ice machine. Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers at a frequency necessary to preclude accumulation of soil or mold. PIC states that this ice machine was recently turned on for use. Ensure this unit is cleaned at a frequency to where this buildup does not occur.
0.0
16.
4-601.11 (A); Priority Foundation; Two knives being stored as clean with dried food residue still present in wall-mounted holder. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Knives were taken to the warewashing area to be properly cleaned and sanitized.
1.5
47.
4-501.11; Core; Spray nozzle at the 3-compartment sink does not have adequate pressure. Spray nozzle at prep sink is not in good repair and spraying water in various directions. Equipment shall be maintained in a state of good repair and condition. Repair these items. *This was a general comment on the last routine inspection.
0.5
55.
6-501.11; Core; Secure floor plate upon entering the walk-in cooler. Physical facilities shall be maintained in good repair.
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 **Kitchen not in-use during inspection. Facility uses 5000 departure drive location (Rocky Top Catering) as the main kitchen and they bring hot-holding units to hold food for events. PIC states that food prep is done at the Rocky Top Catering location. All chefs that work in this kitchen during events are ServSafe certified, according to PIC.
4-501.11; Core; Spray nozzle at the 3-compartment sink does not have adequate pressure. Equipment shall be maintained in a state of good repair and condition. Plumber is scheduled to visit tomorrow for other repairs and PIC states that this spray nozzle will be repaired as well.
0.0
55.
6-501.11; Core; Small holes observed where mounted item was removed in the server area. Physical facilities shall be maintained in good repair. Patch small holes in wall at the server area.
0.0
55.
6-501.12; Core; Cleaning needed in floor drain under 3-compartment sink to remove black residue accumulation, under the pre-rinse sink to remove black water that has accumulated, and at return ventilation throughout the kitchen to remove the dust accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to areas noted.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources **Kitchen not in-use during inspection. Facility uses 5000 departure drive location (Rocky Top Catering) as the main kitchen and they bring hot-holding units to hold foods for events. PIC states that food prep is done at the Rocky Top Catering location. All chefs that work in this kitchen during events are ServSafe certified, according to PIC.
4-501.14; Core; Rinse basin of 3-compartment sink is soiled; kitchen was last used ~two weeks ago. The compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and at least every 24 hours, if used. Clean the rinse basin of 3-compartment sink.
0.0
48.
4-302.13; Priority Foundation; Battery of irreversible registering temperature indicator is not staying in place and will not function when sent through a dish cycle. An irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. VR-EHS will return to verify compliance of this item.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed on door gasket of walk-in cooler to remove black residue buildup and fan guards of walk-in cooler to remove dust. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas and keep clean.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources *Food Allergen Poster given to facility. *No recipient signature due to COVID-19 precautions. **Kitchen not in-use during inspection. Facility uses 5000 departure drive location (Rocky Top Catering) as the main kitchen and they bring hot-holding units to hold foods for events. PIC states that food prep is done at the Rocky Top Catering location. All chefs that work in this kitchen during events are ServSafe certified, according to PIC.
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting 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. 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 - Provided education and a template plan to be implemented. No points deducted.
0.0
10.
5-202.12; Priority Foundation; Hot water was not dispensing at least 100F in both women's and men's restroom (see temperature chart). A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. VR- EHS will return to verify compliance of this item.
1.0
48.
4-302.13; Priority Foundation; Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they are not equipped with an irreversible registering temperature indicator. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI- Provided education on appropriate equipment that the establishment must provide to be in compliance. No points deducted.
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 **Kitchen not in-use during inspection. Facility uses 5000 departure drive location (Rocky Top Catering) as the main kitchen and they bring hot-holding units to hold foods for events. PIC states that food prep is done at the Rocky Top Catering location. All chefs that work in this kitchen during events are ServSafe certified, according to PIC. **Information sent to quann@rockytopcatering.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. **A verification visit will be made on 11/19/2021 to verify compliance of hot water at restroom handwashing sinks. Follow-Up: 11/19/2021
No recipient signature due to COVID-19 precautions. Kitchen not in-use during inspection. Facility uses 5000 departure drive location (Rocky Top Catering) as the main kitchen and they bring hot-holding units to hold foods for events. PIC states that food prep is done at the Rocky Top Catering location. All chefs that work in this kitchen during events are ServSafe certified, according to PIC. *A verification visit will be made on 8.19.2021 to ensure that QA sanitizer is dispensing at the proper concentration in the 3-comp sink. Follow-Up: 08/19/2021
No recipient signature due to COVID-19 precautions. NOTE: Kitchen not in use during inspection. Facility uses 5000 departure drive location (Rocky Top Catering) as the main kitchen and they bring hot-holding units to hold foods for events. Quann states that food prep is done at the Rocky Top Catering location. This location only holds 6-8 events per month, which is how frequent this kitchen is used.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Lauren Harden 919-500-0943
*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.
Establishment is currently only holding foods in walk-in cooler. Food prep is done at central location and reheated at this facility before serving.
*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. No food was made at the time of the inspection. Michael Robinson (919)239-3334
*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. Call pest/animal control to remove raccoon from dumpster.
*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.
NOTE: Prior to conducting sous-vide in which you cook food products outside of their normal final cook temperature parameters you must apply for and obtain an approved variance from the State of North Carolina. See Wake County's HACCP website for guidance here: http://www.wakegov.com/food/healthinspections/resources/Pages/HACCP.aspx You must first get your plan approved from Wake County. Then Wake County will submit your variance to the state on your behalf.
Operator expressed interest in Reduced Oxygen Packaging/Sous-Vide of raw and cooked products. BEFORE conducting reduced oxygen packaging or sous-vide of raw meats, vegetables, or cheeses, a HACCP plan must be written and reviewed by Wake County Environmental Services. BEFORE conducting reduced oxygen packaging of cooked foods, an approved variance from the State of North Carolina must be acquired. HACCP guidance information was sent to Adam Reid for educational purposes. If questions or further guidance is needed please contact Jo Hill at 919-280-3216 or johanna.hill@wakegov.com. Under no circumstance should you conduct reduced oxygen packaging, sous-vide, or cook-chill without prior approval. If these process occur without prior approval your permit could be suspended./Gave operator updated employee health policy 1-B.
Some raw animal products are parcooked and PIC states that he has written procedures since the last inspection (at which time the inspector had observed chicken being parcooked). Please see section 3-401.14 of the NC Food Code for instructions on expanding the written procedures to include all requirements. Submit to inspector for approval prior to using non-continuous cooking by 5/8/14.
Recommend storing unused/rarely used utensils in covered container to facilitate cleaning. Ethiopian spices provided by customer to be served to group has no labeling to show it is approved. Do not serve food using these spices. "Green shade" food color does not have FD&C listed in ingredients. Other food color bottle had proper labeling. Only use approved food color. Storage shed outside needs organization to facilitate cleaning of floor. Clean leaves from dumpster area. Shellfish tags listed on Interstate Certified Shellfish Shippers List: PE 2329 SS, VA 846 SS, VA 984 SP. Reminder: store scoops with handles out of food. Store thermometers separate from pens, and store them only clean. Follow-Up: 12/17/2012
There was a pool of raw egg yolks on lid of bread crumb storage bin. The raw eggs had leaked into the food storage bin, contaminating the dry bread crumbs. Drips of unknown substance had contaminated the sugar that was stored in a dry food storage bin. CDI-Contaminated food was discarded during inspection.
1.5
11.
One of the facility`s ice makers had slime mold build-up on upper interior surfaces. Some of the glasses, stored on set tables in dining room, had mouth prints on the rims. CDI-Items cleaned during inspection.
1.5
40.
Mold growth was on shelving where drink mixes were stored, in small walk-in refrigerator. Dust/debris build-up was on fan grills, in large walk-in refrigerator. Build-up of food debris was on lids and rims of rolling dry food storage bins. Debris build-up was on plastic roller cart that was used for clean bowl storage.
0.5
44.
Dumpster side door was damaged and could not be closed. [Dumpster lids and doors must be closed when not in immediate use.]
0.0
49.
Documentation of approved training - 2 point credit awarded.
One of facility`s ice makers had slime mold build-up on upper interior surfaces. Some of the bar glasses had lipstick and mouth prints on surfaces, after wash/rinse/sanitize steps. Adhesive paper labels were left on surfaces of multi-use food storage containers and lids, after wash/rinse/sanitize steps. Food debris build-up was on blade and surrounding surfaces of can opener. CDI-Glasses moved to utensil wash machine. Can opener cleaned. Ice maker not cleaned during inspection.
3.0
36.
Faucet at mop sink does not supply hot water [Repair faucet.]. One of facility`s cutting boards had deep grooves that were cleaning obstacle and food contamination hazard. [Chef discarded this utensil during inspection.].
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Return visit to verify cleaning of ice maker, 3/26/12. Follow-Up: 03/26/2012
Food debris was left on slicer blade, after cleaning process. Food debris was on food scoops that were stored in plastic bins. CDI-Cleaned
1.5
25.
2 metal stem food insertion thermometers were inaccurate by 8 to 12 degrees.
0.5
34.
Clean food prep utensils were stored in a plastic bin that had pooled liquid and debris on interior surfaces. Some of the clean utensils and tableware, on storage shelves, in rear hallway were contaminated with dust/debris.[Clean utensils must be stored in manner that prevents their contamination.]
0.5
36.
Some of the wire shelving inside walk-in refrigerator had corrosion on surfaces that makes proper cleaning difficult and could pose a food contamination hazard. [Replace the rusted shelves. Painting the shelves is not approved.]. 3 compartment utensil wash sink does not have hot water supplied through faucets [Hot water to this sink was turned off at wall due to leaking faucet valve. Facility is waiting on repair. While waiting for repair, when utensils are washed in this sink, the hot water valve at wall must be turned on and off as needed to supply hot water.].
0.5
39.
Electric juicer was not approved for use in permitted restaurant [Electric juicers must be NSF or equivalent.].
0.0
40.
Mold was on floor and wall of walk-in beverage refrigerator. Mold was on interior surfaces of glass door beverage refrigerator , in bar. Build-up of food debris/spills were on exterior surfaces of dry food storage bins. Drink spill build-up was on refrigerator door gasket, in bar.
0.5
45.
Drink splash/spill build-up was on walls, under drip edge of bar.
0.5
46.
There was not enough light at ice scooping surfaces , in bar. [Ice bins in bar, that are used for scooping ice for drinks, are required to have at least 50 foot candles of light at work surface. Currently , these bins have 10-15fc at work surfaces.]. Dust build-up was on kitchen ceiling HVAC vents.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
For 2 point credit, ServSafe certificate must be accompanied by letter, signed by instructor, that verifies course was at least 12 classroom hours of training. The course must have been passed within the last 3 years.
Employee drink was stored without the required lid and straw, in prep area [Employee drinks must have a lid and straw to minimize hand contact with rim of cup.] CDI-Drink discarded
0.0
3.
Employee picked up his personal drink by rim of cup and returned to food prep activities without washing hands and changing gloves. CDI-Manager instructed correction of violation.
2.0
11.
Food debris present on surfaces of slicer blade, sauce bottle, food scoops, during storage. CDI-Cleaned
1.5
25.
2 metal stem food insertion thermometers were not accurate.
0.0
29.
Employee in process of preparing food was not wearing a hair restraint [During food preparation activities, effective hair restraints must be worn.]
0.0
36.
Wire shelving inside walk-in prepared food refrigerator have corrosion on surfaces that makes proper cleaning difficult and could pose a food contamination hazard [Replace the shelves that have rust on surfaces. These shelves can not be painted to correct violation.]
0.5
40.
Floor of walk-in beer refrigerator has build-up of debris and mold growth on surfaces.
0.5
45.
Dirt/oils build-up present on kitchen floors, under and behind equipment.
0.5
46.
Dust and oil build-up present on fume hood surfaces. Ice bins in bar, that are used for scooping ice for drinks, are required to have at least 50 foot candles of light at work surface [Currently , these bins have 10-15fc at work surfaces.]
0.0
49.
Documentation of approved training - 2 point credit awarded.
Clean dishes were stored in seating water. Clean dishes must not be left in seating water.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
36.
Replace all the cracked and chipped dishes. Replace the missing blade shield on the slicer. Replace the rusty shelves. Replace all the torn gaskets. All food service equipment must be smooth and good repair.
0.5
40.
Clean all the storage shelves. Clean the gaskets. Clean out the oven. Clean the sides of the equipment. Clean out the three compartment sink. Clean the out side of the large food storage containers.
0.5
43.
Provide hand signs for all the hand sinks. Hand signs were left with the manager.
0.0
45.
Clean the floors and walls near all the sinks and food prep areas. Caulk the holes in the walls in the back storage room.
0.5
46.
Clean the vents under the hood. Replace the two blown light bulbs under the hood areas.
0.5
47.
Keep storage at least 12 inches above the ground to aid in the cleaning process of the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There was one bottle that had no label and one that was mislabeled. Properly label all bottles.
0.0
35.
Store all single service items with the food contact portion facing down.
0.5
36.
Replace all cracked and chipped dishes. Repair the small cooling unit at the bar that has the leak in it. All food service equipment must be smooth and easy to clean.
0.5
40.
Clean the storage shelves. Clean the gaskets. Clean the large food containers that hold the sugar.
0.5
45.
Clean the floors and walls near all the sinks and food prep areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
In the freezer unit raw hamburger meat was stored above bread and frozen vegetables. Foods must be stored according to the final cook temperature of the food product. The food was rearranged to the correct order.
1.5
11.
Clean the can opener. Remove all the tape and day dots from the dishes. Clean the ice scoop holder to remove the debris in the holder.All food contact surfaces must be clean.Clean the inside of the ice machines to remove the mold and pink alge. Ice is considered a food and must be stored in a area free from mold and pink alge. The can opener and the other food contact surfaces were cleaned. The ice machine was cleaned .
1.5
26.
Label all the dry foods in the kitchen area.
0.5
36.
Replace all chipped, cracked and dishes that have been burned. Replace all the color coded cutting boards. The cutting boards are really worn. All food service equipment must be smooth and easy to clean.
1.0
40.
Clean the gaskets and replace the torn gaskets. Clean the storage shelves. Clean the large containers that hold the sugar and other spices.
1.0
43.
Repair the hand sink near the dish machine. Replace the hot and cold water handles that are missing. Provide soap at all hand sinks. There are two additional hand sinks in the kitchen that can be used.
1.0
45.
Clean the floors and walls near the sinks and the food prep area. The walls were being cleaned.
0.0
46.
Replace all the blown light bulbs in the kitchen. Clean the vents in the restroom.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Sliced Tomoates and products that contain Tomoates must be held cold at 45 degrees F or below. Sliced Tomoates are now considered to b potentially hazardous food. The walk in cooler only had cheese and some employee food in the walk in cooler, that is the reason for the lack of temperatures.
There were bagels in a freezer were stored below raw meat. Ready to eat foods must stored above raw. Foods must be stored to prevent contamination and adulteration.
1.5
11.
Dishes were being washed, rinsed, and but not left in the sanitizer solution totally covered for at least 2 minutes.
1.5
34.
Dishes were being towel dried. Dishes must allowed to air dried towel drying is not approved.
0.5
35.
Store all the single service items with the food contact portion facing down.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Keep all foods covered in walk in coolers. Do not store food on the floor. COS.
2.5
11.
Thoroughly clean and sanitize ice guards on both ice machines. Clean and sanitize slicer.
2.5
15.
Allow all utensils to air dry. Store utensils with handles going in one direction. Do not store scoop handles in product.
1.5
General Comments
#10- All food handlers and dishwashers must wear hair restraints. #17- Replace damaged gaskets on 2 door Beverage Air salad refrigerator, and 2 door Beverage Air make table. #18- Hot water must be at least 140F at all times. Follow-Up: 09/25/2007
