7-102.11; Priority Foundation; Labeling missing on multiple buckets of sanitizer. 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- Labeling added during inspection.
1.0
37.
3-302.12; Core; Labeling missing on large bin of flour, spices and squeeze bottles of food ingredients. 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. Add labeling to these items.
0.0
39.
3-307.11; Core; In walk-in cooler, meats stored directly in plastic grocery bags. These bags are not designed/approved for direct food contact. FOOD shall be protected from contamination. Use approved food storage containers and bags.
1.0
40.
2-303.11; Core; Food employees observed wearing large watch and bracelets while working with food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements.
0.0
43.
3-304.12; Core; Tongs hung low where can brush up against pants. Ice scoop stored in container at ice machine with pooled water and black residue in the container. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry, protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes. CDI- Scoop, container and tongs returned for cleaning during inspection. Recommend using draining pan for the ice scoop storage.
0.5
44.
4-903.11(A), (B) and (D); Core; Stack of metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and covered or inverted. Allow pans to thoroughly air dry before stacking. CDI- Pans returned to be rewashed. [REPEAT]
0.5
47.
4-202.11; Priority Foundation; Plastic food storage lid in use, and large flour bin cover both observed cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, and Free of sharp internal angles, corners, and crevices. CDI- Damaged lid voluntarily discarded by PIC during inspection, and flour bin lid to be replaced prior to next inspection.
0.0
54.
5-501.115; Core; Loose litter on ground around the shared dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area.
0.0
55.
6-501.11; Core; Service window at cook line surfacing is pulling apart. PHYSICAL FACILITIES shall be maintained in good repair. Repair/replace the surfacing so smooth and cleanable.
3-305.11; Core; Raw chicken stored in thank you bags in the walk-in freezer. Store food where it is not exposed to splash, dust or other contamination. Store food in a clean and dry location. Store chicken in food grade plastic bags.
1.0
41.
3-304.14; Core; Wet wiping cloths stored in a wiping cloth bucket that has less than 50ppm of chlorine. Wet wiping cloths shall be stored in sanitizer mixed the manufacturer's specified concentration.(50-200ppm for chlorine). Sanitizer was remixed to the correct concentration.
0.5
44.
4-901.11; Core; Plastic food containers and metal pans are stacked wet. After cleaning and sanitizing, equipment shall be stored in a self-draining position that allows air drying. Separate pans for drying. The above pans and food containers were separated once REHS spoke to PIC.
0.5
49.
4-602.13; Core; The bottom shelf inside the ovens have build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3-302.11; Priority; Raw chicken is stored next to sausage in the walk-in cooler. Store all food according to final cook temperature. The food was re-arranged.
1.5
41.
3-304.14; Core; A wiping cloth bucket has less than 50ppm of chlorine. Sanitizer shall be mixed to the manufacturer's instructions(50-200ppm of chlorine) in wiping cloth buckets. The sanitizer was remixed to the correct concentration.
0.5
44.
4-901.11; Core; Containers and metal pans are stacked wet. Air dry before stacking or cross stack food containers/pans. The above containers/pans were re-arranged.
2-401.11; Core; Employee drink stored on a cutting board. Employees shall drink in areas where contamination of food, clean equipment, utensils, linens and single service articles shall not result. The drink was moved away from the above areas.
0.5
8.
2-301.14; Priority; An employee drank a drink and continued to handle food without washing his hands. Employees shall wash hands after eating or drinking. REHS spoke to PIC and this employee washed his hands.
2.0
33.
3-501.15; Priority Foundation; Cooling gravy in a pan that is greater than 4 inches thick. Cool TCS food in thin portions no greater than 4 inches thick. The gravy was placed in a hotel pan no greater then 4 inches deep.
4-602.11; Core; The ice machine was observed with brown and gray residue on the inside compartment. Enclosed components of equipment such as ice makers shall be cleaned:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or microbial residues. Increase cleaning frequency.
1.5
33.
3-501.15; Priority Foundation; Cut melon and cut tomato were observed in the flip top unit cooling since 3 hours prior to inspection. The flip top was open during service. This unit is not designed to cool foods quickly. Pre-chill produce and/or cool in the walk-in or reach-in coolers to cool foods quickly. CDI- product moved to the walk-in to complete cooling.
0.5
37.
3-302.12; Core; A large bin of sugar was observed unlabeled. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Label bin. No points taken today.
0.0
44.
4-903.11(A), (B) and (D); Core; Several metal pans observed stacked wet on the clean equipment rack. After cleaning and sanitizing, equipment shall be stored in a self-draining position that allows air drying. Separate pans for drying.
0.5
49.
4-601.11(B) and (C); Core; The walk-in cooler fan covers and area around them has dust and debris accumulation. The nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency. Cleaning has improved since last inspection. Full point not taken.
0.5
56.
6-501.14; Core; The air vent directly above the serving line is heavily caked in dust and debris accumulation. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Clean this vent during non-operating hours when food is not exposed.
2-401.11; Core; Opened employee beverage found on the prep surface during food preparation. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands;(2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
15.
3-302.11; Priority; [Repeat] Raw pork tenderloin and raw hamburgers were found stored above fully cooked chicken tenders in the main service line cooler. FOOD shall be protected from cross contamination by: separating raw animal FOODS during storage, preparation, holding, and display from: cooked ready-to-eat foods. CDI- food storage was rearranged to have RTE foods above raw.
1.5
22.
3-501.16 (A)(2) and (B); Priority; [Repeat] Deviled eggs in the prep cooler were holding between 44-45F. Pancake batter (49F) and french toast batter (54F) both sitting in ice were above 41F. Shredded chicken in the reach-in cooler was 51F. Whipped butter sitting out on the tabletops were 67F. Coffee creamer requiring refrigeration are sitting out on the tabletops off of temperature control. The creamer sitting in the service line cooler were holding at 54F. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or less. CDI- deviled eggs were moved to the reach-in cooler to cool properly. Pancake batter and french toast batter were submerged in more ice. TPHC was recommended for these food items as well. Whipped butter and creamer are put out at 8am and need to be discarded at the end of the day (2pm). TPHC is recommended for these items as well.
1.5
24.
3-501.19; Priority Foundation; Two flats of raw shelled eggs removed from temperature control for an hour prior to my arrival were not labeled with the time removed from cold holding. The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is rendered a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD. CDI- eggs were time stamped for 9am.
1.5
33.
3-501.15; Core; [Repeat] Ground sausage prepared today (52F) and macaroni noodles cooked today were 70F and tightly covered in the reach-in cooler. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- food items were uncovered to allow food to cool properly.
0.5
49.
4-602.13; Core; [Repeat] The shelving in the walk-in cooler has residue accumulation present. The shelving in the reach-in cooler has food residue present. Cleaning is needed behind equipment throughout the kitchen. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3-302.11; Priority; Fully cooked chicken tenders found stored under raw sausage and raw hamburger. FOOD shall be protected from cross contamination by: separating raw animal FOODS during storage, preparation, holding, and display from: cooked ready-to-eat foods. CDI- food storage was rearranged to have RTE foods above raw.
1.5
20.
3-501.14; Priority; Baked sweet potatoes (55F) and cooked ground sausage (55F) prepared on yesterday and holding in the walk-in cooler did not cool properly. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: Within 2 hours from (135F to 70F); and Within a total of 6 hours from (135F to 41F) or less. CDI- food items were voluntarily discarded.
1.5
21.
3-501.16(A)(1) ; Priority; Rice in the steam table was holding at 100F. TCS (Time/Temperature Control for Safety) foods that are being held hot shall be maintained at 135F or above. CDI- rice was reheated to 165F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cut cantaloupe in the flip top cooler on the service line was holding at 50F. Sweet potatoes, sliced turkey, and ground sausage were found holding above 41F (see temperature chart). TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- cut melons and sliced turkey were cooled down. Sweet potatoes and ground sausage were voluntarily discarded by PIC.
1.5
33.
3-501.15; Core; Ground sausage (72F) cooked today and turkey (55F) sliced today were found tightly covered and holding above 41F. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- food items were uncovered to allow food to cool properly.
0.5
39.
3-305.12; Core; Food is still being stored in the walk-in freezer below a condensed water line leak. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. Repeat violation. Please refrain from storing food in this area until it can be fixed.
1.0
47.
4-501.11; Core; The walk-in freezer has a condensed water line leak that has ice build up present. Equipment shall be maintained in a state of good repair. Repeat violation. Have this issue fixed.
0.5
49.
4-602.13; Core; The shelving in the walk-in cooler has residue accumulation present. The shelving in the reach-in cooler has food residue present. Cleaning is needed behind equipment throughout the kitchen. Heavy grease accumulation is present between the fryer and stove top. The utility fans inside the kitchen and service area are coated with dust and are in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; The ceiling vents and light shields throughout the kitchen are dusty. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-301.14; Priority; Food employee observed wiping something from the floor in the service area and proceeded with food service without handwashing. Hands shall be washed after engaging in other activities that contaminate the hands. CDI- educated PI con the importance of handwashing after contamination of hands.
2.0
16.
4-601.11 (A); Priority Foundation; Residue accumulation present on the blade of the slicer. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- PIC had an employee clean the slicer during inspection.
0.0
39.
3-305.12; Core; Food is still being stored in the walk-in freezer below a condensed water line. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. Repeat violation. Please refrain from storing food in this area until it can be fixed.
1.0
41.
3-304.14; Core; Chlorine sanitizer in the buckets were registering too low (10ppm). Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration between 50-100ppm. CDI- sanitizer was changed.
0.0
44.
4-901.11; Core; Wet stacking of dishes observed. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining.
0.0
47.
4-501.11; Core; The walk-in freezer has a condensed water line that has a good amount of ice build up. Equipment shall be maintained in a state of good repair. Repeat violation. Have this issue fixed.
0.5
49.
4-602.13; Core; The shelving in the walk-in cooler has residue accumulation present. The shelving in the reach-in cooler has food residue present. Cleaning is needed behind equipment throughout the kitchen. Heavy grease accumulation is present between the fryer and stove top. The utility fans inside the kitchen and service area are heavily coated with dust and are in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; The ceiling vents and light shields throughout the kitchen are dusty. PHYSICAL FACILITIES shall 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 **No signature required due to COVID 19 precautions**
*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.
*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.
***Consumer advisory was approved by a previous EHS. Person-in-charge informed of changes that need to be made to menu. Currently, the menu contains the items that are required; however, single and double asterisks are used...this does not correlate with the full disclosure.***
*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. --Daryl Beasley - 919.796.8767 - daryl.beasley@wakegov.com--
Waffle mix on ice is 51-55F. Keep ice on sides of the pan up to the level of the waffle mix. Keep the Chlorox clean up and Windex away from the straws in the wait station. Follow-Up: 09/10/2017
*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 temperature of 41 degrees F or less. Please plan accordingly.
COOKED CHICKEN PATTIES, SMOKED SAUSAGES, SAUSAGE LINKS NOT COVERED IN COOK FRIG; RAW BEEF LIVER SETTING ATOP VEGETABEL BOX ON FREEZER, RAW MEATS ABOVE COOKED PRODUCT IN COOKLINE FRIG....FOODS MUST BE COVERED, STORE RAW MEATS BELOW READY TO EAT FOODS OBSERVING FINAL COOK TEMPS...FOODS MOVED
1.5
11.
ICE MACHINE INTERIOR WITH SLIME ON RIGHT SIDE SHEILD, TOO MANY PANS WITH FOOD DEBRIS STILL PRESENT, CAN OPENER BLADE, CHOPPER BIN WITH FOOD DEBRIS STILL PRESENT, THREE COMP SINK SANITIZER BIN WITH NO MEASURABLE SANITIZER; THOROUGHLY CLEAN AND SANITIZE FOOD CONTACT SURFACES
1.5
14.
TOMATOES AND CANTELOUPE NOT TO 45F WITHIN FOUR HOURS, COOL PRODUCT FROM AMBIENT AIR OR CHILLED PRODUCT WITH IN FOUR HOURS, ITEMS WERE CUT AT 6:30A TEMPS CHECKED AT 11:30A, BOTH DISPOSED
2.0
16.
KEEP PRODUCT HELD HOT IN BRINES OR GRAVIES IMMERSED TO MAINTIAN TEMPS...HAMBURGER STEAK AND CHICKEN OUT OF GRAVY AND SAUCE NOT HOLDING TO 135F MIN
0.0
17.
SEVERAL ITEMS IN COLD HOLD UNIT OUT OF TEMP, AIR THERMOMETER SHOWS 52-54F, PRODUCT REMOVED AND DISPOSED
2.0
23.
COOL PRODUCT FROM AMBIENT AIR TO 45F IN FOUR HOURS WITH ICE BATH, BLAST CHILL, ETC, COOLING COOKED BRISKET IN WALKIN GOOD TEMP COOLING IN TIME, HOWEVER, DO NOT TIGHTLY WRAP AS FOUND TODAY, LOSELY COVER TO ALLOW COOLING MEAT TO BREATHE, ALSO, CUTTING MEAT WILL ACCELERATE COOLING
1.0
26.
KEEP DRY FOODS IN LABELED RESEALABLE CONTAINERS OR ROLL DOWN AND TIGHTLY WRAP WITH PLASTIC WRAP
0.5
40.
CLEAN COOK LINE EQUIPMENT SIDES, BACKS, ETC, SPLASH UNDERSIDE OF COUNTERS, SINK VAT UNDERSIDES, DRAINBOARDS, FRIG DOOR GASKETS, WALK IN COOLER AND FREEZER DOOR, CLEAN HOOD DRIP TRAY, FILTERS LEAVING RUN LINES WITH GREASE BUILD UP; REPAIR LEAKING SINK FAUCET CUT OFF UNITS
0.5
45.
CLEAN COOKLINE FLOORS, WALLS SPLASH LEVEL UNDER PREP SINKS
0.0
49.
No documentation of approved training - no credit awarded.
HANDS ARE TO BE WASHED WHEN NEW GLOVES ARE PUT ON, OR GOING FROM RAW TO READY TO EAT PRODUCTS
0.0
11.
MOLD ON ICE MACHINE CHUTE; PLATES, BOWLS, CONTAINERS WITH FOOD DEBRIS AND LABEL RESIDUE STILL PRESENT, THOROUGHLY CLEAN AND SANITIZE FOOD CONTACT SURFACES
1.5
25.
TWO METAL STEM THERMOMETERS OUT OF CALIBRATION 8 DEGREES PLUS AND AND 7 DEGREES MINUS, BOTH CALIBRATED TO 32F
0.5
26.
KEEP DRY FOODS IN LABELED RESEALABLE CONTAINERS OR ROLL DOWN AND TIGHTLY WRAP WITH PLASTIC WRAP
0.5
34.
ALLOW MORE AIR DRY TIME PRIOR TO STACKING LARGE PLASTIC AND METAL CONTAINERS
0.5
36.
REMOVE ICE BUILD UP FROM FREEZER DOOR TO ALLOW DOOR TO CLOSE PROPERLY
0.0
39.
CAN OPENER DOES NOT APPEAR TO BE CURRENT NSF...STAINLESS STEEL SHAFT, COTTER PIN ASSEMBLY AND THUMB SCREW BLADE ATTACHEMENT
0.0
40.
CLEAN COOK LINE EQUIPMENT SIDES, BACKS, ETC, SPLASH UNDERSIDE OF COUNTERS, SINK VAT UNDERSIDES, DRAINBOARDS, FRIG DOOR GASKETS, WALK IN COOLER AND FREEZER DOOR
0.5
43.
REPLACE EMPLOYEE RESTROOM TOILET SEAT (HOLES ON UNDER SIDE SEAT STOPPER, TOP SIDE WITH NOTCHES, WOOD EXPOSED) AND PITTED HANDSINK FAUCET
1.0
44.
CLEAN TRASH CAN EXTERIORS
0.0
45.
CLEAN COOKLIN FLOORS, WALLS SPLASH LEVEL UNDER PREP SINKS
0.5
49.
No documentation of approved training - no credit awarded.
PANS LIDS, SLICERS STILL WITH FOOD DEBRIS AND OOD FILM PRESENT...RECOMMEND PRE-SCRUB PRIOR TO PLACING IN DISH MACHINE...CHANGE WATER AT PRE RINSE VAT MORE FREQUENT TODAY REAL GREASY YELLOW IN APPEARANCE. DISH MACHINE IS JUST BARELY MAKING 50PPM, CLAY CULPEPPER CALLED LEASING SERVICE CO TO HAVE CHLORINE ADJUSTED
1.5
36.
ICE MACHINE LID ON ORDER FOR REPLACNENT REPEAT FROM LST INSPECTION
0.0
39.
CAN OPENER DOES NOT APPEAR TO BE CURRENT NSF...STAINLESS STEEL SHAFT, COTTER PIN ASSEMBLY AND THUMB SCREW BLADE ATTACHEMENT
0.0
40.
CLEAN STOVE AND OVEN EXTERIORS, FRYER BOTTOMS AND SIDES, PRE WASH SPRAY ARM CONNECTIONS, DISHMACHINE EDGES AND DOOR TRACKS; CLEAN BULK FOOD CONTAINERS AND LIDS
1.0
45.
CLEAN FLOORS UNDER COOKLINE EQUIPMENT LOTS OF GREASE STARTING TO BUILD UP
0.5
49.
No documentation of approved training - no credit awarded.
PLATES AND BOWLS STILL WITH SOME FOOD RESIDUE, RECOMMEND CHANGING WATER ON PRE WASH MORE FREQUENT AS WELL AS CHANGING DISH MACHINE WATER MORE FREQUENTLY
1.5
36.
REPLACE ICE MACHINE LID
0.5
39.
CAN OPENER DOES NOT APPEAR TO BE CURRENT NSF...STAINLESS STEEL SHAFT, COTTER PIN ASSEMBLY AND THUMB SCREW BLADE ATTACHEMENT
EMPLOYEE LEFT WORK STATION FRONT PREP LINE, PLACED FOODS IN COOLER, CAME BACK TO STATION WITH SAME GLOVES, ADVISED HANDS TO BE WASHED AND GLOVED CHANGED WHEN STAION IS LEFT AND RETURNED TO
0.0
11.
PLATES, PANS ETC WITH FOOD DEBRIS STILL PRESENT, ITEMS TAKEN TO DISH AREA FOR RECLEANING...DISH MACHINE WHEN TESTED SHOWED NO RESIDUAL, BULK CONTAINER LESS THAN 1/2 INCH DEEP, CONTAINER CHANGED AND MIN OF 50PPM CHLORINE IS DISPENSING; DISH MACHINE STARTING WITH PINK SLIME, CLEAN AND SANITIZE DAILY
1.5
34.
STILL FINDING SOME STAINLESS CONTAINERS THAT ARE STACKED WET, DO NOT STACK WHEN WET, CROSS STACK, SPACE ETC TO ALLOW FOR AIR CIRCULATION AND WATER EVAPORATION
0.5
39.
CAN OPENER DOES NOT APPEAR TO BE CURRENT NSF...STAINLESS STEEL SHAFT, COTTER PIN ASSEMBLY AND THUMB SCREW BLADE ATTACHEMENT
0.0
40.
A THROUGH CLEANING IS NEEDED ON THE FRYERS, STOVES, OVENS, DISH WASHING, SINK PIPES, TUBS, DRAINBOARDS (UNDERSIDE) GAS LINE AND CONNECTIONS, PRE WASH SPRAY WAND ETC
Found some food debris on some of the multi-use utensils and containers in the clean storage. Was taken to the dish area to be cleaned and sanitized. One spray bottle of sanitizer was holding below 50ppm for chlorine. Chlorine sanitizer must be between 50-200ppm.
1.5
34.
Clean utensils, on the front cook line, were stored in a dirty container. Make sure that clean items are stored on or in a clean surface. Found some clean multi-use containers stacked on top of each other before air-drying was complete. Containers are to air dry by either cross stacking or separation.
0.5
36.
Replace the peeling shelving in the clean container storage area. Work order on replacing two gas fryers, three door cooler, and one conventional oven.
0.0
40.
Water build-up found on the inside bottom of the reach-in cooler, front cook line. Water build-up found on the inside bottom of the three door cooler. Clean the shelving on the front cook line, clean container storage area, and in the walk-in cooler. Clean the countertop build-up in the serving window. Clean build-up on the racks in the dry storage area. Routinely, move items from original location and thoroughly clean that area.
1.0
45.
Clean the walls in the corner of the front cook line. Clean the walls behind the triple sinks and warewashing machines. Repaint or replace some of the peeling paint on the walls.
0.5
46.
Clean the fan guards in the walk-in cooler.
0.0
49.
No documentation of approved training - no credit awarded.
Found some foods (2) in the reach-in prep cooler that were not covered. Food must be protected during storage.
0.0
11.
Found some of the multi-use utensils in the container it was held in had some food debris on them. Was taken to the dish area to be cleaned and sanitized.
1.5
17.
Sliced tomatoes, shredded cheese, and potato salad were holding above 45F in the front cook line prep cooler. Must be cold held at 45F or below.
2.0
26.
Open bags of dry foods found in the dry storage area. Once open, stored dry foods in either a container with a lid or a resealable storage bag.
0.5
36.
Torn gaskets found on three coolers doors on the front cook line. Must be in good repair. Reach-in cooler on the cook line did not seem to be working properly. Call was made to maintenance person to look at it.
0.5
39.
Crates were being used as shelving in the facility. Crates are not to be used for commercial shelving.
0.0
40.
Water build-up on the inside of the cook line reach-in cooler and the bottom of the three door cooler in the back. Clean the shelves above the prep sinks. Clean the inside back area of the reach-in cooler beside of the grill.
0.5
43.
Cracked faucet found on the handwashing sink located in the kitchen. Must be in good repair.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Work order on changing the ceiling tiles in the kitchen and restroom areas.
Make sure hands are dried using a paper towel or hand drying device instead of a soiled cloth.
0.0
4.
Talked to manager about investing in scoops with handles to be used to scoop out food on the prep line for breakfast. Try to use as little hand to food contact as possible.
0.0
10.
Found the raw steaks above fully cooked foods in the prep cooler. Found raw eggs stored above lettuce in the prep cooler. Store food according to the final cooking temperature. Made suggestion of keeping cooked foods on one side of the cooler and raw foods on the other side. Storage was corrected during the inspection.
1.5
11.
Found some multi-use containers in the clean area with food debris on them. Make sure multi-use items are clean before the are stored in the clean storage area. Make sure that the bowl for the mixer is clean. Containers were moved back to the dish area.
1.5
34.
Found a few clean containers stacked on top of each other while still being wet. Location was at the storage rack beside of the food prep sink. Containers must air-dry by either cross stacking or separation.
1.0
36.
Torn gasket found on the cooler doors on the front line and on one from the three door cooler. The inside of the three door cooler was in bad shape in a few areas. Rusted shelving found in the walk-in cooler and the clean container storage.
0.5
40.
Build-up on the inside and outside of the fryers. Clean the shelves in the prep coolers, the rack in the walk-in cooler, the ceiling in the walk-in cooler, shelving for clean plate storage. Clean the gaskets on the prep coolers on the front line. Clean the food residue underneath the top shelf and clean around the window where plates of food are stored for pick up.
1.0
45.
Clean the walls on the front line, above the handwashing sink and beside of the triple sinks. Repair parts of the wall that are peeling; above handwashing sink, clean plate storage. Wall damage at the baseboards for both restrooms; in works to be repaired.
0.5
46.
Clean the screens in the hood system. Clean the fan guards in the walk-in cooler.
0.5
49.
No documentation of approved training - no credit awarded.
Found some multi-use plateware with some food residue on it located in the clean ware storage area. Chlorine sanitizer in the spray bottles were too strong. Plates were carried to the warewashing machine and sanitizer was re-made to hold between 50-100ppm for chlorine.
1.5
16.
Chicken pastry was hovering around the temperatures of 132-135. Had the employee reheat the food back to 165F. Talked about keeping heat on the foods stored on top of the stove in order to hot holding temperatures.
0.0
26.
Once opened, dry foods are to be stored in either a clean container with a lid or a resealable storage bag.
0.0
34.
Found a few clean containers stacked on top of each other while still being wet. Location was at the storage rack beside of the food prep sink. Containers must air-dry by either cross stacking or separation. Clean eating utensils were stored in a mug with dust build-up and food debris at the bottom. Keep clean utensils stored in clean areas.
1.0
35.
Single service trays in the serving area were stored with the food contact portion being exposed. Either store trays invertedly or keep in a clean container with a lid. (Was a general comment last inspection)
0.5
36.
Clean the carbon build-up on the stove. Torn gaskets found on three cooler doors on the prep line. Clean off black build-up and re-caulk around the warewashing machine.
0.5
40.
Build-up on the inside and outside of the fryers. Build-up on the ticket holders above the grills. Dust accumulation on top of the heating elements in between the serving and cooking area. Food residue at the bottom of the upright cooler, closest to the utensil washing sink. Build-up on the shelves inside of the walk-in cooler. Gritty build-up found underneath the prep tables.
1.0
45.
Wall damage at the baseboards for both restrooms and in the kitchen area. Tearing of the wall where the clean pates were stored. Flooring needs to be cleaned under the equipment. Walls need to be cleaned in the serving area, prep areas, and utensil washing areas in the facility.
1.0
46.
Ventilation build-up above the hot food on the prep line. Clean the dead flies inside some of the light shields in the facility.
0.5
49.
No documentation of approved training - no credit awarded.
baked chicken with bbq sauce was holding in the holding unit between the temperatures of 90-130F. chicken was removed from holding unit and put onto the flat-top grill to rapidly reheat food to 165F. made suggestion of reheating all foods in the oven, grill, or stove top before storing into the holding unit.
1.5
34.
found a few clean containers stacked on top of each other while still being wet. location was at the storage rack beside of the food prep sink. containers shall be air-dried before stacking by use of separation or cross stacking. two knives were stored in between commercial units on the line. store utensils either on a clean surface or clean container.
0.5
35.
single service trays in the serving area were stored with the food contact portion being exposed. either store trays invertedly or keep in a clean container with a lid.
0.0
36.
torn gaskets on a number of cold holding unit doors in the facility. carbon build-up found on some of the sheet pans in storage. re-caulk the sides of countertops in the serving area. caulking is black in areas.
0.5
40.
build-up on the inside and outside of the fryers. dust accumulation on the shelves holding the clean plates and multi-use ware. clean the shelving inside some of the reach-in coolers.
0.5
45.
fill in the holes on the wall located above the prep sinks. wall damage at the baseboards for both restrooms. clean dirty wall by the can washing sink.
0.5
46.
ventilation build-up inside of the 3 door cooler beside of the utensil washing sinks. bulbs were missing in that same unit. dust build-up above the warewashing machine. dead flies in some of the light shields in the back of the facility.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
no points deducted.....10. make sure staff is adhering to the food storage chart in both the walk-in cooler and freezer.
personal drinks found stored on above prep tables on the line and food in the upright refrigerator. personal drinks shall either be stored away from food and food contact surfaces or at the bottom of shelves.
1.5
16.
in order to maintain hot food temperatures that are not on the line, suggest storing food pan in another pan with hot water on the inside. this can be stored one of the eyes on the stove.
0.0
17.
diced ham, sliced country ham, and shredded cheese were holding above 45F in the reach-in cooler beside the grill. turn up the unit and keep the lid closed when not in use.
2.0
34.
few clean containers were stacked on top of each wet in the storage area. clean utensils were stored in a container with residue on the inside.
0.5
36.
torn gaskets found on a few cooler doors. replace caulking where utensil washing sinks are located. shall be in good repair. (shelving in the server area is starting to show metal. suggest replacing before it gets worse)
0.5
40.
gritty build-up underneath some of the prep tables and on the ticket holders. clean inside and outside of the fryers. clean shelves in the reach-in cooler in between hot holding units. clean shelving holding clean multi-use items.
1.0
45.
clean the walls behind the prep sinks and warewashing machine in the back. peel off old adhesive on the back wall if not being used for anything. fill in the holes on the back wall. clean flooring under the cooking equipment.
0.5
46.
replace blown light bulbs in the upright refrigerator. ventilation build-up above the hot holding unit. lighting in the serving area is missing the end caps for the shield.
0.5
49.
No documentation of approved training - no credit awarded.
Observed employee crack eggs, wipe hands on apron, and then proceed to handle container of cheese and spatula without washing hands. Once hands are soiled or contaminated they must be washed with warm water and soap.
0.0
10.
Raw sausage over eggs and raw fish over lemons. Raw chicken over french fries in walk in freezer. Arrange coolers and freezers according to final cook temperature.
1.5
17.
Smoked sausages and raw hamburger above 45F. Keep cold hold PHF`s 45F and above.
2.0
19.
2 bottles of chemicals unlabeled. Label all chemicals. Container of bleach sitting on meat prep sink. Store chemicals in a sanitary manner.
1.5
30.
1 jacket stored with food in dry storage room. Store in a sanitary manner. Don`t store with food or near food contact surfaces; 1 large bin of clean linens sitting on floor. Keep off of floor 6-12 inches.
0.5
34.
Pans wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Replace all torn door gaskets on refrigeration units; Resurface or replace worn and deeply cut cutting boards.
0.5
40.
Cleaning needed of equipment including fronts, sides, and underneath. Clean under all tables and rims including drainboards. Clean under passthrough window,utility carts, and refrigeration door hinges.
0.5
43.
Seal bare wood in bathrooms. Recaulk around men`s toilet and reattach base coving behind women`s toilet.
0.0
44.
Clean garbage can handles.
0.0
45.
Clean floors under equipment, in walk in cooler, and in dry storage room; Clean wall behind hot hold line.
0.5
46.
Ventilation over cooking line and hot hold line dusty-clean; Endcaps needed on light shield at drink service line or replace with shatterproof bulbs.
0.5
47.
Numerous items stored on or in milk crates sitting on floor in walk in`s and in dry storage room. Storage shall be 6-12 inches off of floor and allow for easy cleaning underneath.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Replace batteries in handtowel dispenser. Keep oven on when PHF'S are held within to maintain 135F and above holding temperatures.
Numerous items including cantaloup and deviled eggs above 45F and below 135F. All potentially hazardous foods shall be kept 45F or below or 135F or above. (CDI)
2.5
11.
Numerous utensils had food debris still present-wash, rinse, and sanitize all food contact surfaces; Chlorine sanitizer in spray bottles and in 3 compartment sink either too high at concentrations around 200ppm or at concentrations below 50ppm. Chlorine sanitizer shall be kept at 50ppm (CDI)
2.5
15.
Numerous pans wet stacked. Don`t stack pans directly on top of one another until dry to prevent mold and bacterial growth.
1.5
17.
Clean walk in freezer vent, inside ovens and fryers, microwave, and fronts and sides of equipment.
1.0
General Comments
A couple big bins of dry good not labeled-label all dry goods; handwash sign needed in employee restroom; repair coving in men's restroom; couple of items stored on plastic bins. Store all items on shelving at least 6 inches off of the floor to allow for easy cleaning; Don't line plastic bins containing ice with trash liners. Use only food grade plastic.
STORE CLEAN UTENSILS, PANS, LIDS, ETC ON CLEAN AREAS...TODAY SEVERAL PANS RIGHT SIDE DISH AREA WITH FLOUR ETC ON RIMS, RIGHT SIDE OF DRAIN BOARD WITH CLEAN DISHES AND FOOD PRESENT DRAINBOARD SURFACE; SEVERAL STACKS OF CLEAN PATES STACKED WET RIGHT SIDE OF HOT WELL...ALLOW MORE AIR DRY TIME PRIOR TO STACKING
1.5
17.
THOROUGHLY CLEAN FRYER (EXTERIORS & INTERIORS)WHEELS, OVENS, FRIG DOOR JAMBS, GASKET, WALKIN COOLER & FREEZER DOOR EXTERIROR, JAMSB, SASHES, STOVES, FLAT TOP, DRIP PANS, DISH MACHINE, LEGS, UNDERSIDE OF PREPTABLES ETC.
1.0
23.
CLEAN GARBAGE CANS EXTERIORS AND HANDLES
1.0
28.
CLEAN FRY/HOOD LINE FLOORS LOTS OF GREASE AND FOOD BUILD UP PRESENT
0.5
30.
CLEAN ALL HOODS, FILTERS AND DRIP CHANNELS
0.5
General Comments
2 PTS; IF ICE IN BLUE COOLERS IS TO CONTINUE BEING USED IN CUSTOMER DRINKS, THESE UNIT MUST HAVE A FOOD GRADE LINER, COOLERS ARE NOT APPROVED FOR DIRECT FOOD CONTACT WHEN USED FOR FOOD SERVICE;....CAN OPENER IS COMMERCIAL BUT NOT NSF...WHEN UNIT IS DUE TO BE REPLACED, REPLACE IT WITH AN NSF APPROVED UNIT (EDLAND 1A, U12 OR EQUAL); DISHMACHINE CHLORINE DISPENSING TUBE NEEDS ATTENTION....UNIT IS A LITTLE OFF COLOR WITH STRIPS....PROBABLY 50PPM, BUT HAVE SERVICE CALL DONE TO CHECK AND CONFIRM (MIGHT NEED A NEW FEEDING TUBE FROM BOTTLE UP TO MACHINE TO INCLUDE WHEEL TUBE) CLEAN EMPLOYEE TOILET BASE
SLICED CHEDDAR CHEESE 52F,PANCAKE BATTER WITH EGGS AND MILK 56F. KEEP ALL POTENTIALLY HAZARDOUS FOOD AT OR BELOW 45F WHEN KEPT COLD.
2.5
3.
THIS MORNING CONDENSATION OBSERVED DRIPPING FROM CEILING OVER STEAM WELL ONTO COVERED CONTAINERS OF FOOD SETTING IN STEAM WELL. FOOD CONTAINERS REMOVED FROM AFFECTED AREA AND PLACED ONTO FLAT TOP GRILL FOR TEMP CONTROL. BOX OF HOTDOGS AND THREE CONTAINERS OF PORK BBQ IN FREEZER UNDER CONDENSER UNIT WITH ICE BUILD UP AROUND PRODUCT CONTAINERS/WRAPPING. THESE ITEMS WERE REMOVED AND THE ICE BUILD UP ADDRESSED. STORE FOODS AWAY FROM ANY SOURCE OF POTENTIAL CONTAMINATION. HVAC UNIT AND FREEZER CONDENSER APPEARS TO NEED SERVICE.
2.5
15.
AIR DRY DISHES BEFORE STACKING. ICE SCOOP IS STORED IN A DIRTY CONTAINER. RAMIKANS ARE STORED IN A DIRTY CONTAINER.
1.5
General Comments
2PTS SERVE SAFE. 7. LABEL ALL DRY GOODS ONCE PLACED INTO A DIFFERENT CONTAINER. 29. REPLACE BLOWN LIGHTS IN THE STORAGE ROOM.
