Observation: Chicken soup not holding 135F or higher on steamtable.
3-501.16(A)(1) ; Priority; (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under par. (B) and in par. (C ) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained:
(1) At 57oC (135oF) or above
1.5
38.
Observation: Live roach crawling on wall behind dish machine. Dead insect in prep refrigerator. Eliminate debris accumulation creating harborage conditions. Institute an IP (Integrated Pest management) approach to eliminate roaches/other insects from facility.
6-501.111; The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions.
1.0
48.
Observation: Three compartment sink accumulated with debris on backsplash, basins, faucet.
4-501.14; Core; A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and
(C) If used, at least every 24 hours.
0.5
49.
Observation: Shelving over production areas accumulated with debris.
4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
54.
Observation: Dumpster area accumulated with grease residue.
5-501.115; Core; A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under sec. 6 501.114, and clean.
Observation: Hot water is not available at the hand sink at the chicken production area.
5-202.12; Core;(A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
1.0
15.
Observation: Packaged single service ready to eat foods stored under chicken production station on shelf.
3-302.11;A) FOOD shall be protected from cross contamination by:
(1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P and
(b) Cooked READY-TO-EAT FOOD; P
CDI: Operator removed products from shelving under chicken production area.
1.5
33.
Observation: Chicken filets observed left out at room temperature without labeling and no demonstration of time when product was removed from temperature control.
3-501.15;A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
CDI: Products were discarded during inspection.
0.5
36.
Observation: The thermometer in the prep refrigerator in front service area was scaled for oven/hot temperature range. Replace thermometer with one that is scaled for the equipment and temperature being measured.
4-203.12; Priority Foundation; B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3oF in the intended range of use. Pf
CID: Operator replaced thermometer during inspection.
0.0
38.
Observation: The rear entrance door is not sealed to prevent the entrance of insects and/or vermin.
6-202.15; Core;A) Except as specified in par.par. (B), (C), and (E) and under par. (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
0.0
40.
Observation: Staffing at front service counter performing production stasks observed wearing watches and various rings.
2-303.11; Core; 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.
0.0
41.
Observation: In use wiping clothes used for cleaning equipment not stored in a sanitizer between use.
3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and
(2) Laundered daily as specified under par. 4-802.11(D).
0.5
55.
Observation: Walls and floors under and behind equipment unclean and has visible debris buildup.
6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
55.
Observation: Grout is missing from tiles in the mop sink making not cleanable and has standing wastewater in tiles.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
2-301.14; Priority; Observed food employees handle trash cans then proceed to handle food . Observed another food employee drink from their personal beverage then proceed to the raw poultry station to prep chicken. Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. CDI- Education provided, and hands rewashed.
2.0
33.
3-501.15; Priority Foundation; Found pans of grilled chicken breast tightly wrapped in saran wrap while being cooled in the walk in cooler. Also found a container of sliced tomato cooling on the make line. Noted sliced tomato temping at 48 F on the make-line and prepared 45 min prior to inspection. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC loosely covered noted pans of chicken breast. Sliced tomato placed in walk in cooler to cool.
1.0
38.
6-501.111; Core; Observe multiple flies within the kitchen prep area. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: Routinely inspecting incoming shipments of FOOD and supplies; Routinely inspecting the PREMISES for evidence of pests; Using methods, if pests are found, such as trapping devices or other means of pest control and eliminating harborage conditions.
1.0
40.
2-303.11; Core;Observed one food employee donning jewelry while preparing 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.
0.0
44.
4-901.11; Core; Observed stacks of trays and serving containers stacked while still wet. Allow all dishes and utensils to completely air dry prior to storing.
0.5
49.
4-601.11(B) and (C); Core; Detail cleaning needed inside all kitchen equipment. Noted some sticky residue on the storage racks above the three compartment sink. Noted encrusted build up on the faucet handles at the back of house handwashing sink. Observed excess ice build-up on the condensor unit in the Walk-in cooler. Also noted residue on the side of cook line equipment and some excess carbon build-up on the grill units. Increase frequency of cleaning.
0.5
54.
5-501.114; Core; Noted drain plug missing for outside garbage dumpster. Discussed contacting vendor to have drain plug replaced.
0.0
55.
6-501.12; Core;Observed an accumulation of trash and residue build-up underneath the salad prep cooler. Noted an accumulatoin of spilled sugar underneath the storage racks in th edry ingredients room. The FRP wall panels through out the kitchen are heavily stained and soiled. Discussed increasing frequency of cleaning underneath the kitchen equipment.
0.5
56.
6-403.11; Core; Upon arrival, noted several personal beverages stored closley near the opened ice container near the front end soda machine. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
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; Upon arrival noted, back of house handwashing sink blocked by containers of oil. Ensure handwashing sink kept accessible at all times. CDI- item relocated
1.0
16.
4-601.11 (A); Priority Foundation; Priority Foundation; Noted multiple soiled serving containers, a scooper and serving spoon stored as being clean on the utensil storage rack. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- items sent to dish pit for recleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Found a container of overly filled lettuce temping at 46 F on the top layer at the salad station. Also found a overfilled container of sliced tomato and sliced cheese temping at 43 F in the make line cooler. CDI- items transferred out.
0.0
23.
3-501.17; Priority Foundation; Found a tray of chicken Cool Wraps missing a date marking label in the prep cooler unit near the drive thru window. Also found a container of cobb salad not properly date in the prep cooler in the prep kitchen area. Person in charge indicated the printer label is not working and causing them delay in date stamping. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items relabeled.
1.5
33.
3-501.15; Priority Foundation; Found pans of grilled chicken nuggets and grilled chicken breast tightly wrapped in saran wrap while being cooled in the walk in cooler. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC uncovered and placed in reach in.
0.5
38.
6-501.111; Core; Observe multiple flies within the kitchen prep area. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: Routinely inspecting incoming shipments of FOOD and supplies; Routinely inspecting the PREMISES for evidence of pests; Using methods, if pests are found, such as trapping devices or other means of pest control and eliminating harborage conditions.
1.0
43.
3-304.12; Core; Noted scooper handle stored in a downward position in a bulk container of sugar. Ensure scooper handles are stored in a upright position.
0.0
45.
4-903.11(A) and (C); Core; Found boxes of single service containers and lids stored on the floor near the play pen area. Ensure all single service items are stored at least 6 inches off the floor.
0.5
49.
4-601.11(B) and (C); Core; Detail cleaning needed inside all kitchen equipment. Noted accumulation of sticky residue inside the poultry reach in cooler and Drive-Thru window prep cooler unit. Noted encrusted build up on the faucet handles at the back of house handwashing sink. Also noted residue build up on the high-mounted storage racks across from the mop sink area. Increase frequency of cleaning.
0.5
55.
6-501.12; Core; Observed an accumulation of dust and grim build up underneath the utensil storage rack near the high temp dish machine and the poultry reach in cooler unit. The FRP wall panels in the prep kitchen are heavily stained and soiled as well. Discussed increasing frequency of cleaning underneath the kitchen equipment.
0.5
56.
6-303.11; Core; Noted a few lights bulbs have burned out and lighting is low within the prep kitchen area (particularly at the chicken poultry station). Ensure all light bulbs in all fixtures are working properly to provide the required amount of lighting. Lighting should be at least 50 foot candles in all food prep areas, 20 foot candles at all hand sinks, beverage areas, dish washing areas and restrooms; and it must be at least 10 foot candles in all storage areas.
4-601.11 (A); Priority Foundation; several utensils and equipment have debris on them stored clean. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf These items were sent to the dish machine for cleaning.
1.5
44.
4-903.11(A), (B) and (D); Core; several pans and other utensils were wet and had debris on them. These items were sent to the dish pit for cleaning.
0.5
45.
4-903.11(A) and (C); Core; in the drink machine area there are single service lids that are stored on shelves that have debris on it. Single service articles shall be stored in a clean dry place. These areas were cleaned.
0.5
50.
5-103.11; Priority Foundation; IN this facility today there is only cold water at the hand wash sinks. A work order has been put in for this. The manager is using the dish machine to sanitize the utensils and equipment. A hot water heater has been ordered. Will call inspector when this issue is resolved. Will return within 10 days to check on this issue.
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
2-501.11; Priority Foundation; Facility has partial written procedures for vomiting and diarrheal clean up events. Provide written procedures for employees to follow for vomiting or diarrheal clean up events. Written procedures were emailed to the manager.
0.0
6.
2-401.11; Core; Employee drinks on a prep surface. Employee drinks shall be in a designated area where the contamination of exposed food, clean equipment, utensils, linens, single service articles can not result. The drinks were moved away from the above areas.
0.5
33.
3-501.15; Priority Foundation; Cooling salads in the prep refrigeration reach-in. Cool TCS food in rapid cooling equipment(walk-in cooler or walk-in freezer), use an ice bath, ice as ingredient, loosely covered or uncovered. The salads were placed in the walk-in cooler.
0.5
47.
4-501.11; Core; The chicken breading station make line lid does not close properly. Two torn gaskets on the chicken breading refrigerator doors. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.5
49.
4-602.13; Core; The inside bottom shelves and doors in the chicken thawing cabinet in the front prep area has build up and chicken thawing trays have sticker residue and build up. Gaskets on the chicken breading refrigeration unit has build up. 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; Floor and wall beneath the 3 compartment sink have build up. 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 of recipient due to COVID-19 pandemic.
*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* 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.
*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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
**Beginning January 1, 2019 all cold holding units must maintain foods at 41F or below, please plan accordingly. Melodee Johnson - 919.609.1783 or melodee.johnson@wakegov.com Follow-Up: 01/29/2018
*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.
Follow up for verification of the hot water heater capacity has still not been done as required by Plan Review department after remodel. Contact Laura Lerch with Plan Review at 919-856-6609 with verification information for the hot water heater. Follow-Up: 02/27/2014
The ice machine has small black and pink mold dots on the inside. It will need to be cleaned very soon.
Also clean the tea urn nozzles daily. The nozzle on the large urn had mold build-up. Was cleaned.
The sanitizer spray bottle at the raw chicken station was at 0 ppm. Was changed.
1.5
34.
The air drying space is insufficient. Pans are stacked wet. The air drying and dish storage racks need cleaning.
0.5
40.
Clean the soda machine heads( nozzles are clean ). Clean the glass doors on the reach-through refrigerator ( mold build-up due to condensation ). Minor general cleaming of carts, bottom shelves, and harder-toreach areas on the counters is needed. Clean the outside and the door flap of the ice machine.
0.5
45.
Condensation forming on the back wall of the walk-in coolers is causing puddles and mold growth on the floor under the storage racks. Clean the floors all the way to the walls.
0.0
46.
Replace two broken light shields above the chicken prep stations.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Cherries and lemons next to the ice cream station did not have lids. Keep lids on food containers.
1.5
16.
A pan of grilled chicken filets was stored in a hot holding cabinet slot that was not turned on. Chicken was at 88 F. Was discarded.
2.0
17.
Sliced cheeses in the top section of the salad prep refrigerator are at 46-50 F. The cheeses are sitting on a metal grid not in contact with the bottom of the pan. Grid was removed.
2.0
23.
A container of cut grilled chicken filets ( strips ) was at 48 F and tightly covered with plastic wrap. Do not cover cooling foods until they have reached 45 F.
0.0
28.
Flies present.
1.0
34.
The air drying space is insufficient. Pans are stacked wet. The dish storage rack is getting rusty and needs to be cleaned.
Do not store the "raw chicken only" yellow aprons on the clean dish rack.
0.5
36.
The inside of the ice machine has rust. Replace rusty metal racks and torn gaskets. Repair cracked tiles near the base of the walk-in freezer door on the outside of the freezer. Both walk-in freezer and refrigerator need to be re-caulked ( base tiles and attached metal plating ). Re-caulk the veggie sink.
0.5
40.
Clean refrigerators, door gaskets, walk-in cooler floors, and other equipment.
Clean the milk shake base dispenser. Clean all surfaces, equipment, bins in drive thru. Check the spaces between the dispenserrs on the soda machine. Mold is forming around the dispenser heads ( moisture ).
0.5
41.
Clean the mop sink basin ( mold growth ). The hot water faucet handle is dripping.
0.0
43.
The hand sink faucet at the sink near the dish washing area is corroding, and the faucet in the front service area has a chipped handle.
1.0
45.
Thoroughly clean the floors. There is mold forming in area where water does not drain properly.
0.0
46.
The light bulb inside the salad refrigerator with the glass doors needs a cover.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Glove use does not replace hand washing. Anyone comig into the kitchen from the outside needs to wash hand. Even the employees at the registers have to wash hands. Making drinks is considered food prep and requires that hands be washed.
0.0
10.
Containers of chicken strips in the refrigerator, and cheries and lemons next to the ice cream station did not have lids. Keep lids on food containers.
0.0
11.
The ice machine has mold spots on the inside. Clean the ice machine.
1.5
17.
Sliced cheeses in the top section of the salad prep refrigerator are at 51 F. The cheeses are sitting on a metal grid not in contact with the bottom of the pan. Grid was removed.
The ice cream mix in the hopper was at 50-55 F. Mix was discarded and repair service was called.
2.0
28.
Flies present.
1.0
34.
The air drying space is insufficient. Pans are stacked wet. The dish storage rack is getting rusty and needs to be cleaned. The ice cream machine needs to be serviced.
0.5
36.
The inside of the ice machine has rust. Replace rusty metal racks and torn gaskets. Repair cracked tiles near the base of the walk-in freezer door on the outside of the freezer. Both walk-in freezer and refrigerator need to be re-caulked ( base tiles and attached metal plating ).
0.5
40.
Clean the overhead storage racks ( dust build-up ). Clean refrigerators, door gaskets, and other equipment.
Clean the milk shake base dispenser. Clean all surfaces, equipment, bins in drive thru and walk-up counter areas.
0.5
43.
The hand sink faucet near the dish washing area is corroding, and the faucet in the front service area has a chipped handle.
1.0
45.
The walls behind the dish sinks need to be cleaned ( mold ). Thoroughly clean the floors. there is mold forming in area where water does not drain properly.
0.0
46.
Clean the ceiling vent covers. Dust is building up. The light bulb inside the salad refrigerator with the glass doors needs a cover.
0.0
49.
Documentation of approved training - 2 point credit awarded.
The cleaning brushes for the ice cream machine were use for other cleaning purposes and can no longer be used to clean the ice cream machine. New brushes are on order. The inside of the ice machine had some mold growth ( was cleaned ).
1.5
23.
Leftover cooked chicken is placed into a large plastic container with a lid for cooling. Place the chikcne in open steam table pans. Place the pan on the top shelf to protect them from cotamination.
Cool from 135 F to 70 F in 2 hours,
and from 70 F to 45 F in 4 hours.
Do not cover the food until it has reached 45 F.
1.0
34.
The air drying space is insufficient. Pans are stacked wet. A dirty slicer was stored on the ground, and dirty pans and utensils were placed on top of clean steam table pans on the bottom shelf of the dish storage rack. The dish storage rack is getting rusty and needs to be cleaned.
0.5
36.
The inside of the ice machine has some rust, and the gasket on the lid is broken. The door to the freezer does not close properly causing ice to build up in the freezer. The cutting boards on the salad prep unit need to be resurfaced or replaced. Replace rusty metal racks and torn gaskets. The hand sink fixture near the dishwashing area is corroding.
0.5
40.
Some general cleaning is needed.
0.5
44.
Clean the dumpster area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Store the W-D 40 in the proper storage area for toxic solution. (It was moved.)
0.0
28.
There are a lot of flies in the kitchen today.
1.0
34.
Do not hang the sifter on the hand sink side of the splash guard.
0.5
36.
The walk-in freezer has a lot of ice build up inside. The door is not closing properly. The cutting boards are stained to the point that it is difficult to tell if they are clean or not. (The boards were bleached while I was here.)
0.5
45.
Repair the restroom stalls so the doors work properly. Reattach loose partitions etc.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The tomatoes were were in the small reach-in refrigerator. They were 52 degrees. Durring busy times that small refrigerator is being opened a lot. Each time the cold and it can not keep the product cold enough. There was a space in the prep top refrigerator near this area. The sliced tomatoes, if put in here cold will stay cold. (The sliced tomatoes were put in the top of the prep unit and the area was rearranged to be more convienient. The other pans were coveredin the unit were covered. You may need aditional properly sized lids.)
2.0
36.
Replace the gaskits that are badly torn on the tall reachin freezer.... Adjust refrigerator doors that do not close properly..... Do not allow ice to build up in the shake-base refrigerator so much that the door will not close.
0.5
40.
Clean shelving and shelf supports over the sinks near the mixer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The chicken noodle soup was 101 degrees and must be held hot at 135 degrees or hotter. (The soup was dumped out and the dial was set to 189.)
2.0
17.
No Points...NEW RULE...Sliced tomatoes are now required to be maintained cold at 45 degrees or colder. Your tomatoes that were setting on an ice bath were only 52 degrees.
0.0
23.
Allow the chicken to cool completly before placing it into the deep plastic container and covering it.
1.0
25.
Rewplace broken and damaged refrigerator thermometers. The small reachin near the drive-thru and the small reach-in refrigerator near the heated drawers need thermometers.
0.5
36.
Remove the loose and rough stickers on sinks.
0.5
42.
No Points today...Install an anti-syphon vacuum breaker on the hose bibb near the back door.
0.0
45.
Clean the wall above the three compartment sink.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The green cutting board is rough and badly stained. Resurface or replace it... The tea buckets are rough and stained on the outside bottom and just stained on the inside.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Tomatoes are now concidered (by the federal food code, but not NC law yet)to be a POTENTIALLY HAZARDOUS FOOD and are required to be maintained cold at 45 degrees or colder if they have been sliced. There was a pan 6 inches deep or so with tomatoes setting on top of the ice. Only the bottom of the pan is going to be cold. The tomatoes in the middle of the pan were 52 degrees. You may want to put less out and keep back-up pans of tomatoes and cheese in the refrigerator. Use shallow pans with them bedded deep into the ice. The cold-master pans might work if that isn't to cold. Rearrange the sandwich set-up so the cheese and the tomatoes can be maintained cold at 45 degrees or colder.
There was a pan of chicken breast cooling in the walk-in refrigerator. The tempature was 94-96. The chicken was about 3 inches deep. The pan is about 4-5 inches tall and it was tightly wraped in plastic film. The pan of warm chicken was setting on top of a box. The pan and cardboard were still warm and the chicken had been in there about an hour. The metal pan is good for transfering cold and the freezer is very cold so that will help but the chicken should be loosely wraped so that heat can escape or uncovered. Also the pan should be setting on the wire shelving and air space around it and other boxes etc. so cold air can circulate around to quickly cool the product down.(We took off the cover and made room on the wire shelving and it did start to cool very quickly.)
1.0
36.
Replace the cracked ice transfer buckets. Replace the cracked lids to the leamon aid dispenser. Remove the cleaning direction sticker for the food prep sink and remove sticky glue.
0.5
40.
Clean the outside of the leamon aid dispensers.
0.5
45.
Clean the outside of the walk-in freezer door.
0.5
49.
Documentation of approved training - 2 point credit awarded.
ICE MACHINE IS MOLDY INSIDE AND TOMATOE SLICER HAS BLACK BUILD-UP ON IT. FOLLOW-UP VISIT OR CONTACT TO BE MADE DEC. 10, 2006 TO ENSURE THESE CRITICAL VIOLATIONS HAVE BEEN CORRECTED.
2.5
15.
TONGS USED TO HANDLE CHICKEN WERE HUNG ACROSS SPLASHGUARD FOR HANDWASHING SINK. CLEANED PARTS TO ELECTRIC CHOPPER WERE STORED ON DIRTY ROLLING CART.
1.5
17.
HANGING SHELVES IN CENTER OF KITCHEN AND WALL MOUNTED SHELVES NEED CLEANING DUE TO LARGE AMOUNT OF DUST AND FLY WASTE. REPLACE DAMAGED DOOR GASKETS ON REFRIGERATOR. TOP OF SALAD PASS THROUGH REFRIGERATOR AND BEVERAGE MACHINES NEEDS CLEANING.
2.0
General Comments
KEEP ALL HANDWASHING STATIONS PROPERLY STOCKED WITH PAPER TOWELS. CLEAN HOOD AREA AROUND FIRE SUPRESSION NOZZLES WHERE GREASE AND DUST ARE BUILDING UP. REPLACE MISSING CAP/PLUGS ON TOP PORTION OF REFRIGERATOR DOOR UNDER BREADER STATION. Follow-Up: 12/10/2007
SALAD SPINNER IS CRACKED INSIDE. REPLACE. REPLACE WORN SCREW CAP ON THE CABBAGE/LETTUCE CHOPPER. ICE SCOOP HOLDER IS WORN(NEXT TO THE ICE MACHINE) REPLACE.
1.5
15.
AIR DRY CONTAINERS/DISHES BEFORE STACKING OR CROSS STACK. A DIRTY SALAD SPINNER IS STORED ON THE CLEAN SIDE OF THE DRAINBOARD AT THE 3 COMPARTMENT SINK.
1.5
General Comments
2PTS SERVE SAFE 17. WORN/RUSTY SHELVING IN THE WALKIN COOLER.REPLACE. SOME SHELVING IN THE WALKIN COOLER IS DIRTY. CLEAN THE SHELVING MORE FREQUENTLY. REPAINT WORN MIXER ARMS AND BASE.
2PTS SERVE SAFE.13. TOMATO SLICER IS WORN. MIXER IS RUSTED-REPAIR. REPLACE WORN LID TO LETTUCE SPINNER.16. ONE BOX OF SINGLE SERVICE ON FLOOR. STORE ON THE SHELVING.29. PROVIDE 10 FT CANDLES OF LIGHT IN THE CLOSET.FOOD CONTACT SERVICES ARE CLEAN. FACILITY SHELVING WALLS AND FLOORS ARE CLEAN.
Shredded cheese 54F, chicken strips 54F. Keep all potentially hazardous foods at or below 45F when kept cold.
2.5
3.
Containers of tea that is will be consumed today stored on the dirty side of the drainboard. Do not store any beverages on the dirty side of the drainboard. I recommend throwing the tea out.
2.5
General Comments
13. Replace few worn pans. 32. Keep all storage off the floor on 12" stationary shelving or 6" rack with wheels.
KEEP AN ACCURATE THERMOMETER IN EVERY REFRIGERATOR.
1.5
17.
- CLEAN HARD TO REACH AREAS OF EQUIPMENT TO REMOVE BUILD UP ( ALL SIDES). FRYERS, HIGH CHAIRS, SODA DISPENSERS (OUTSIDES), SINKS, DRAINBOARDS, ARE ALL EXAMPLES.
- REPAIR FAUCET AT UTENSIL SINK.
2.0
21.
KEEP SOAP AND TOWELS AT ALL HANDSINKS, ALL TIMES.
1.0
23.
- BAG TRASH TIGHTLY TO PREVENT SPILLAGE.
- CLEAN DUMPSTER AND KEEP PLUG IN DRAIN HOLE.
1.0
28.
CLEAN FLOORS IN HARD TO REACH AREAS TO REMOVE BUILD-UP.
NO FOOD STORAGE ON FLOOR. 4 BOXES OF FOOD ON FREEZER FLOOR TODAY.
2.5
17.
DETAIL CLEAN: FRYERS, SIDES AND UNDERNEATH AND WHEELS. SODA DISPENSER BODIES. SERVICE CONDENSER COILS ON UNDER COUNTER REFRIGERATOR. REPLACE DAMAGED GUARD ON SAME. DETAIL CLEAN WALK-INS.
1.0
24.
FLY PROBLEM TODAY
2.0
28.
DETAIL CLEAN FLOOR IN CORNERS, UNDER AND BEHIND EQUIPMENTS (SHELVES).
0.5
30.
CLEAN RETURN VENTS ABOVE 3 COMPARTMENT SINK. CHECK SYSTEM FOR PROPER MAKE UP AIR.
