2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC.
0.0
6.
2-401.11; Core; Employee beverage stored on shelf above food prep unit, and another on counter next to active food prep surface. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection.
0.5
16.
4-602.11; Core; Soda machine nozzles with black residue accumulation, and some light pink residue at the ice chute. Clean 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. Increase cleaning frequency to these items and clean thoroughly. CDI- Nozzles returned for cleaning during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Meat slicer stored as clean observed with residue accumulation along the blade. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Slicer returned for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Pasta sitting out on counter, measured at 45.1F penne, and 74F spaghetti. Recommend using TPHC for these pastas by the stove in the future, TPHC template provided. In walk-in cooler, mortadella meat chub measured at 42.2F (other TCS foods at 41.9). At the pizza prep unit, and front prep unit, several TCS foods holding above 41F as shown in above grid. Kitchen very hot. PIC stated problems with facility A/C and repairman has already been called (repairman arrived at end of inspection). Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Recommend having all cold-hold units serviced and temperatures adjusted colder.
1.5
35.
3-501.13 ; Priority Foundation; Thawing Method: Pans of sliced ham, and chicken, sitting out on low shelf to thaw. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Ham and chicken moved to walk-in cooler.
0.0
37.
3-302.12; Core; Labeling missing on large bin of flour 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
43.
3-304.12; Core; Multiple Tongs and ladle hung on low oven handle where can brush up against pants. 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- Utensils moved to a higher protected location.
0.5
47.
4-501.11; Core; Wire rack in walk-in cooler is very rusted. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Replace the rusted rack.
0.0
47.
4-202.11; Priority Foundation; Plastic food storage lids in active use 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 lids voluntarily discarded by PIC during inspection.
0.5
49.
4-601.11(B) and (C); Core; Plastic food storage rack in walk-in cooler with black residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to this area.
0.0
55.
6-501.12; Core; Heavy dust accumulation along ceiling vents and surrounding tiles in the kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.5
55.
6-501.16; Core; Mop not hung to dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain.
0.0
56.
6-202.11; Core; Tube lights over food prep area lacking cover. light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Replace the missing cover for this fixture.
0.0
General Comments
Food Allergens Awareness educational material provided. Recommend increasing brightness of lighting in walk-in cooler. When freeze, then later thaw food, remember to update datemarking labels as needed with cook/freeze/thaw dates, so you can determine where in 7-day hold a product is.
5-205.11; Priority Foundation; Trash can is blocking access to the hand sink in the prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The trash can was moved once REHS spoke to PIC.
1.0
28.
7-102.11; Priority Foundation; Unlabeled bleach in a spray bottle. Label all working containers for poisonous or toxic materials such such as cleaners and sanitizers taken from bulk supplies with the common name. The spray bottle was labeled once REHS spoke to PIC.
2-501.11; Priority Foundation; No vomiting or diarrheal clean up plan. Provide vomiting or diarrheal clean up procedures. REHS emailed a copy of procedures to the PIC.
0.0
10.
5-202.12; Core; The water is 84F at the hand sink in the women's restroom. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
0.0
22.
3-501.16 (A)(2)and (B): Priority: Mozzarella cheese is 49F, sausage is 52F and sliced tomatoes are 52F in the pizza prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The above food was placed on ice.
1.5
28.
7-204.11 ; Priority; Chorine solution in a spray bottle is over 200ppm of chlorine. Sanitizer shall be mixed to within the tolerance range(50-200ppm for chlorine). This sanitizer solution was remixed to the correct concentration.
1.0
47.
4-501.11; Core; The pizza prep refrigeration unit is not reaching 41f. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Repair this refrigeration unit.
2-103.11 (A) - (P); Priority Foundation; Food employee observed with visible deep cuts and wounds along the fingers. The person in charge shall ensure that employees are are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing. CDI- educated PIC on monitoring employees hand hygiene. PIC instructed food employee to wash hands and put on gloves.
1.0
16.
4-601.11 (A); Priority Foundation; The slicer has leftover food debris on the back side of the blade. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- slicer was cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS food items in the flip top cooler across from the stove top is holding in the mid 50s (see temperature chart). The PIC stated that during the lunch rush the lids remain open for convenience of service. CDI- TPHC procedures were discussed to help limit food exposure in the temperature danger zone.
1.5
28.
7-102.11; Priority Foundation; A spray bottle of bleach solution was found without a label. 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- bottle labeled.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority violations documented during inspection. Demonstration of knowledge includes having CFPM certification, no priority violations and answering questions properly. Maintain facility to avoid major violations/health concerns.
1.0
10.
5-205.11; Priority Foundation; Ice was found inside of the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Employee was educated on handwashing sink usage only.
1.0
20.
3-501.14; Priority; Two large containers of lasagna made last night was found in the walk-in cooler holding between 47-55F. Two large containers of tomato sauce made on last night were also found in the walk-in cooler holding around 52-61F. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from (135F to 70F); and (2) Within a total of 6 hours from (135F to 41F) or less. CDI- lasagna and tomato sauce were voluntarily discarded by PIC.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Two large pans of Lasagna and three large containers of tomato sauce made yesterday in the walk-in cooler were all holding between 47-61F. All TCS foods in the flip top cooler closest to the stove top is holding well above 41F. The ambient air temperature of the cooler was 72F. The flip top cooler closest to the dish machine is holding all TCS food items above 41F as well (see temperature chart). The PIC stated that during the lunch rush the lids remain open for convenience of service. Covered containers of sausage, pasta noodles and cooked potatoes cooling in the walk-in cooler were holding in the 46-70F range. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- Tomato sauce and lasagna were voluntarily discarded by PIC. All food items in the flip top cooler closest to the dish machine were allowed to be cooled down. All food items in the flip top cooler closest to the stove were voluntarily discarded. [Verification required] EHS will return on Thursday, July 21, 2022 to verify that the temperature of this cooler and the food is maintained below 41F.
3.0
25.
3-603.11; Priority Foundation; A consumer advisory statement is not present on the menu. The facility serves Tiramisu made with raw egg. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in par.par. (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Add to the menu: Dessert items may contain raw eggs. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness. [Verification Required]-EHS will return to on Thursday, July 21, 2022 to verify this has been added to the menu.
0.5
33.
3-501.15; Core; Containers of sausage, potatoes and pasta cooling between 50-70F in the walk-in cooler were tightly wrapped in plastic. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: 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- the lids and plastic wrap were removed to allow for proper cooling.
1.0
47.
4-501.11; Core; The flip top cooler closest to the stove top had an ambient air temperature of 72F with a torn gasket. Within an hour the temperature had dropped back down to 47F but not below 41F. Equipment shall be maintained in a state of good repair and proper adjustment. Have this cooler serviced.
0.0
49.
4-602.13; Core; The shelving in the walk-in cooler has residue accumulation present as well as some of the shelving throughout the kitchen. The fans that are being used in the kitchen has heavy dust accumulation present and are in need of cleaning.
0.5
55.
6-501.12; Core; The walls near the cook area have some grease residue accumulation and are in need of cleaning. The ceiling tiles are very dusty in some areas of the kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Have these areas cleaned.
2-501.11; Priority Foundation; No vomit and diarrhea clean up procedures available. 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- guidance material provided.
0.0
8.
2-301.14; Priority; Food employee observed leaving the restroom with an apron and returning to the kitchen to complete other tasks without handwashing. Hands shall be washed after using the toilet room. CDI- PIC corrected employee and instructed proper handwashing and removal of apron.
2.0
10.
5-205.11; Priority Foundation; Employee observed dumping drinks and ice into the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Employee was educated on handwashing sink usage only.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Butter, raw shrimp, cooked pasta, lasagna and cooked eggplant in the flip top coolers were holding above 41F (see temperature chart). Covered sausage and a large container of tomato sauce in the walk-in cooler were holding in the 50F range. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- food items in the flip top were allowed to be moved to the bottom prep cooler to cool properly. The sausage in the walk-in was vented and the tomato sauce was cooled down with ice.
1.5
24.
3-501.19; Priority Foundation; Pizza being held on time in the warming box was properly marked with the time but written procedures stating what is done with the food after 4 hours were not available. Ready-to eat potentially hazardous foods that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: methods of compliance. CDI- EHS will provide time holding template.
1.5
33.
3-501.15; Core; A container of sausage cooling at 54F in the walk-in cooler was tightly wrapped in plastic. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: 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.
0.0
41.
3-304.14; Core; Chemical sanitizer (Quat) in the sanitizer bucket was testing at 0ppm. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer quaternary solution at a concentration between 150-400ppm.
0.0
55.
6-501.12; Core; The walls near the cook area have some grease residue accumulation and are in need of cleaning. 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. Lauren Plis 919-500-0943 Co-led with Sarah B.
*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 temperature of 41 degrees F or less. Please plan accordingly. Follow-Up: 09/08/2017
Frozen food item observed stored in direct contact with "to go" plastic bags in freezer. Place all foods in food grade bags. Some raw meats in freezer had to be rearranged due to raw over ready to eat or foods with higher cook temperatures stored above lower cook temperatures. Remember...follow stacking order on handout posted on door of freezer and that ANY food that has been cooked is "ready to eat" and can be stored with vegetables and breads in top portion of freezer. Do not group raw and cooked seafood together.
1.5
17.
Food temperatures in walk-in cooler are borderline too warm. Cooked pastas 46 and raw chicken 46.5F. Service person was called during inspection. Cooler must hold all temperatures below 45F. Follow-up visit will be made on Thursday to verify unit is operating better.
0.0
18.
Time for pizza being held under TILT agreement was not written down. Workers say board used to record times had fallen off hot box door. Suggest mounting this board on wall next to handwashing sink. Also, pizza time expired during inspection and pizza was only disposed of once inspector instructed that it needed to be.
1.5
25.
No metal stem thermometer was available to staff.
0.0
34.
Rack of cleaned dishes stored on dirty end of 3 compartment sink. Do not place cleaned dishes in this location to air dry.
0.5
39.
Pepsi refrigerator at front counter not NSF approved for open foods. Milk and desserts can not be taken in and out of this type refrigerator due to restrictions placed on unit by certifing company. Two prep tables have painted lower shelf and legs which voids NSF certification. Small food processor is not NSF approved.
0.5
40.
Dish rack holding microwave up is very dirty. Suggest using a smooth-sided pan which is easily cleanable to support microwave.
0.5
46.
Lighting above front counter where drinks are prepared and bread is stored must be shielded or shatterproof light bulbs. Current CFL's do not appear to be approved types.
0.5
49.
No documentation of approved training - no credit awarded.
Due to small amount of some germs to cause a foodborne illness, proper handwashing practices can not render hands clean enough to touch ready to eat foods. Please start using glove when handling foods that will not be cooked prior to serving to customers. Eventually this will be a point deduction violation if workers are observed touching ready to eat foods with their bare hands.
0.0
10.
Breaded food items observed stored in direct contact with "to go" plastic bags in freezer. Place all foods in food grade bags. Raw shrimp moved to front line in small prep refrigerator to prevent dripping on ready to eat foods when going in or out of cooler.
0.0
17.
Garlic and oil mixture at front counter found 67F. This mixture must be maintained 45F or below, so an ice bath was placed under pan during lunch rush and then pan will be placed inside refrigerator during slow times.
0.0
18.
Be very specific with times foods are placed on TILT control. Numbers added to hot holding shelf today to more accurately track.
0.0
19.
Several spray bottles observed with unknown chemical inside. Label all chemical bottles.
1.5
34.
Observed worker remove cleaned dishes and rack from dishmachine and place on dirty end of 3 compartment sink. Glasses stacked on front counter wet.
0.5
36.
Pizza peel, two wooden cutting boards, and flour bin have cracks and need to be replaced. Caulking around dishmachine pre-rinse sink needs to be redone with a smooth bead of caulking.
0.5
39.
Pepsi refrigerator at front counter not NSF approved for open foods. Milk can not be taken in and out of this type refrigerator due to restrictions placed on unit by certifing company. Prep table next to grill has painted lower shelf and legs.
0.5
45.
Clean floors at front counter around beverage pipe lines and cords.
0.5
46.
Lighting above front counter where drinks are prepared and bread is stored must be shielded or shatterproof light bulbs. Current CFL's do not appear to be approved types.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Kitchen manager did not use soap while washing hands at start of inspection. Always properly wash hands when returning to work with warm water, soap, and disposable paper towels.
0.0
4.
Observed worker scooping cooked pasta from sheet pans into plastic containers with bare hands. Please attempt to minimize the amount of bare hand contact with ready to eat foods through the use of gloves and utensils when possible.
0.0
9.
Shipping tags not being maintained for 90 days as required by rule. Starting today...tag to stay with clams until last are used, then remove tag and keep in restaurant for minimum 90 days. Follow-up visit will be made to check this on Nov. 4, 2010.
1.0
10.
Raw meats found above ready to eat(cooked) meats and cheeses in front freezer and walk-in cooler. Rearrange storage to meet stacking order handout given today. Follow-up visit will be made on Nov. 4 to verify changes.
1.5
14.
Two sheet pans of lasagna placed in walk-in cooler yesterday after cooking were still 51F today. All foods being cooled must be cooled from 135F to 70F within 2 hours and then from 70F to 45F within an additional 4 hours. Lasagnas were disposed of.
2.0
17.
All meats and cheeses in front prep refrigerator were above 55F due to cooler not working properly. Repairman arrived near end of inspection to repair. I was being used, but too much product was placed in pans on top of ice.
2.0
18.
Time in lieu of temperature paperwork not available for pizzas and stromboli. You are required to maintain a copy of approval on-site at all times. I will bring you a new copy on my return visit on Nov. 4, 2010.
0.0
23.
Lasagna and cooked pasta found cooling with tight fitting lids and the pastas were stacked. All foods in the cooling process should be loosely covered if on lower shelves or not covered at all if on the top shelf to help heat release. Place small portions in containers or used frozen "core sticks" to cool large pots like sauces.
1.0
36.
Front prep refrigerator is broken and not cooling properly. Repairman arrived today.
0.0
39.
Pepsi refrigerator in beverage are is not approved for open foods. All foods in refrigerator must be individually wrapped (commercially or by restaurant) in the form they will be given to customers. Domestic food processor is not approved for commercial kitchens. Once worn out, replace with an NSF approved version.
0.5
43.
No handwash sign in ladies restroom. Repair pizza area handsink so handles do not cross.
1.0
49.
No documentation of approved training - no credit awarded.
There were foods in the reach-in prep coolers and walk-in coolers that were not covered during storage. Foods must be protected during storage. Cooked sausage was stored on the same shelf as raw chicken. Keep the cooked foods away from the shelf holding raw foods.
1.5
17.
Breaded eggplant and sliced provolone was holding at in between the temperatures of 45-65F in the reach-in prep coolers. Foods must be cold held at or above 45F. Lower the amount of food in the container or keep ice bags on the food products.
2.0
26.
Open bag of salt found in the storage area of the facility. Dry foods must be stored properly to help prevent outside contamination. Possible suggestions; resealable storage bag or store in a clean container with a lid.
0.0
34.
Clean containers were stacked on top of each other wet during storage. Containers are to air-dry by either cross stacking or separation.
0.5
36.
Some reach-in prep coolers in the kitchen have torn gaskets and peeling shelves. These items must be in good repair. Worn cutting board found in the facility. Leak on the cold handle for the faucet of the triple sinks.
0.5
46.
Clean the fan guard in the walk-in cooler. Clean the ventilation build-up in the restrooms. Clean the dust build-up on the ceiling of the walk-in cooler.
0.5
49.
No documentation of approved training - no credit awarded.
Sanitizer was a little weak on the waitstaff line. Slight film found on the inside of the ice machine. Both were corrected during inspection.
0.0
17.
Sliced tomatoes, sliced turkey, and sliced salami were holding above 45F in the upper portion of the prep cooler. Find some way to maintain the temperatures for the food in the upper part of the prep cooler. Alternatives include keeping the upper part closed, keeping lids on the foods, or keeping ice bags on the food products.
2.0
25.
Two thermometers were holding at the temperatures of 28F and 36F in the ice/water mixture. Calibrate thermometers daily to 32F. Missing thermometers inside two prep coolers.
0.5
34.
Clean containers were stacked on top of each other wet during storage. Containers are to air-dry by either cross stacking or separation.
0.5
36.
Some reach-in prep coolers in the kitchen have torn gaskets and peeling shelvings. These items must be in good repair.
0.5
39.
Do not use bowls as scoops. Scoops that are used must have an identifiable handle.
0.0
40.
Clean the bottom part of the prep cooler, for pizza, from the inside. Clean the storage shelves in the hallway.
0.5
46.
Replace the blown light bulb in the waitstaff area.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Gave information for time in lieu of temperature for the cheese pizzas.
storage should not be on the floor in the walk-in cooler. find a way to get the boxes onto a shelf.
0.0
26.
two containers holding salt were not labeled underneath the prep table.
0.5
36.
the long cutting board for the front prep line cooler was very worn. needs to either be resurfaced or replaced. replace shelving in the reach-in coolers that are peeling or showing rusted metal. torn gasket found on the reach-in cooler door for pizza prep cooler. replace caulking for the sink above the warewashing unit and the prep sink beside of the ice machine. shall be in good repair.
0.5
40.
clean the build-up underneath the prep table across from the utensil washing sink.
0.0
45.
flooring under some of the prep tables were cracked and in bad repair. repair wall with the peeling paint. fill in the holes on the wall to the far left of the utensil washing sink.
0.5
46.
ventilation build-up found in both restrooms. shall be cleaned.
0.5
49.
No documentation of approved training - no credit awarded.
build-up on a few knives on the knife rack. knife rack was dirty as well. shall be cleaned and sanitized.
1.5
17.
when lunch rush is over with, either move foods in the temperature danger zone inside a cold holding unit or store ice bags on top to help drop the temperature.
0.0
25.
3 thermometers were inaccurate when they were calibrated. shall calibrate daily in ice/water mix to 32F.
0.5
33.
handles of scoops were touching the sugar and bread crumbs in their storage bins. handles shall either be pointed out and not touching the food or outside of the bin and into a clean container.
0.5
36.
container in bad repair found in the facility. container board on the prep line was worn. needs to either be resurfaced or replaced. replace shelving in the reach-in coolers that are peeling or showing rusted metal. shall be in good repair.
0.5
40.
clean build-up underneath prep table by the wall. food residue at the bottom of the prep table holding microwave. clean build-up at the bottom of the upright freezer.
0.5
45.
flooring under the cooking equipment was dirty. tiles look to be in bad repair in a few areas under the cooking equipment. repair wall with the peeling paint.
0.5
46.
clean ventilation build-up in the ladies restroom. other areas in the facility were very clean in reference to ventilation build.
0.0
47.
storage on the floor in the servers area and back storage room area. shall be at least 12 inches off of the floor.
0.5
49.
No documentation of approved training - no credit awarded.
raw chicken was stored slightly above and beside romaine lettuce in the walk-in cooler. food shall be stored according to the final cooking temperature.
1.5
11.
build-up on a few knives on the knife rack. knife rack was dirty as well. container holding multi-use silverware had residue at the bottom. flour build-up on utensils stored above it. shall be cleaned and sanitized.
1.5
26.
salt was stored in an open bag. once opened, dry foods shall be stored in either a clean container with a lid, a storage bag, or a clip used to seal bag.
0.5
36.
make sure to use side of cutting board that is not worn. replace any worn caulking in the utensil washing and prep sinks in the establishment.
0.0
40.
residue from food and ventilation on the shelves in the reach-in coolers, shelves for clean utensil storage, and on top of the warewashing machine.
0.5
43.
faucet for lavatory in the men`s restroom was loose. torn/loose caulking for the lavatory in the ladies restroom. shall be in good repair.
1.0
45.
wall was dirty behind prep table where knife rack is located. fill in any open holes on the walls.
0.5
46.
clean ventilation build-up in the restrooms
0.0
49.
No documentation of approved training - no credit awarded.
Trash Can in front of handsink by ice machine. Do not block handsink.
0.0
11.
Manager explained to me dishwashing method; improper method used. All dishes & utensils must be washed, rinsed, & sanitized (that are not put through the dishwasher). Provided sign for reference.
1.5
17.
PHFs in prep cooler having a hard time maintaining 45F or below due to heat of kitchen. Recommend trying the following to help keep foods 45F or below: have unit serviced, turn unit down to maintain ambient temp of 38-40 (CDI), put all PHFs in metal containers, keep lids closed as much as possible. After lunch rush, put foods in walk in cooler until you are able to determine how to keep foods cold properly.
2.0
25.
Thermometers were not calibrated & must be calibrated daily.
0.5
36.
Cutting board has a lot of deep cuts in it. Recommend flipping it over where other side is not as worn.
0.5
45.
Owner/manager stated on Labor Day weekend, new floors will be put in kitchen area. This will help w/build up issues on floor.
0.0
47.
Be sure to keep all storage above floor for easy cleaning.
GC - do not store pans of bread atop bread, keep on shelf or separate with waxpaper, foil etc pan moved (cdi)
0.0
11.
dish machine not sanitizing, solution is coming out when primed, unit is diluting with no measurable residual...dish machine company called recheck on 053008
2.5
12.
provide quat test strips for quat solutions, none present today
1.5
13.
remove rust interior of ice machine..recommend replacing ice guard, it is possible to remove rust with abrasive cleanser, protect ice at all cost
1.5
17.
clean handles, under side of dough mahcine (cdi) underside of prep tables; remove wood shelf over prep frig, clean pre wash wand; remove white closet mate shelf over prep frig..replace both with nsf typ units
1.0
28.
clean floors under equipment, edges, walls are yellowing, ceiling grates are rusting - sand, prep and paint, replace rusting ceiling vents
0.5
General Comments
thanks for the effort, food cooling looks good and food storage is good... dish machine Follow-Up: 05/30/2008
Whole shell clams stored in pans outside of original container-All shelfish shall be stored in original packing containers with shipper`s tag.
2.5
2.
Numerous items in cold hold prep and on preperation tables above 45F including sundried tomatoes in oil-All potentially hazardous foods shall be kept at 45F or below or 135F or above. Keep cold hold prep table lid closed when not in use to keep ingredients on line 45F or below(COS)
2.5
7.
Several open bags of cocoa, noodles, sugar, & beans-Dry goods shall be stored in approved, labeled containers with tight fitting lids or equivalent.
1.0
11.
Moldy ice machine-Contact a service specialist to thoroughly clean interior and flush lines and change the filter; clean can opener blade; don`t mix quat and chlorine sanitizer chemicals together, that solution is not approved
2.5
15.
Observed numerous pans stacked directly on top of one another while wet-Don`t stack wet pans directly on top of one another to prevent mold and bacterial growth; Don`t hang tongs on oven handles to prevent cross contamination from soiled linens; splashguard needed at front handwash sink
1.5
17.
Clean all shelves and storage racks. Clean bottom of wine cooler, can opener holder, under passthrough window, employee coffee pot, walk in cooler gasket, inside ovens, exterior of dough pans, vents, pans in which utensils are stored, behind ice machine, vents in reach in coolers, mixer housing; Replace all torn frig gaskets and badly rusted racks and shelves; Repair towel dispenser handles-sticking; throw away all lids that are cracked.
1.0
28.
Replace all cracked or missing tiles; clean greasy floors, walls and ceilings
Don't store food in plastic grocery bags; replace non-nsf shelving when no longer easily cleanable; don't store potentially hazardous foods in drink cooler not designed for PHF's; don't store employee drinks above food or on food prep surfaces-1 drink; replace thermometer in pizza refrigerator-4 degrees off; more drying shelves needed to facilitate drying of utensils; no longer using TILT for strombolis. follow up for ice machine Follow-Up: 05/16/2008
CHEESE STROMBOLI 78F. CURRENTLY USING TIME TEMPERATURE. LABEL EACH SHEET PAN OF STOMBOLIS WITH THE TIME THAT IS TAKEN OUT OF THE OVEN AND THE TIME THEY ARE TO BE THOWN OUT. THIS MUST BE 2 HOURS.
2.5
15.
DIRTY DISHES STORED ON THE CLEAN SIDE OF THE DRAINBOARD AT THE 3 COMPARTMENT SINK. ALWAYS STORE DIRTY DISHES ON THE DIRTY SIDE OF THE DRAINBOARD. UTENSILS STORED IN A DIRTY CONTAINER. UTENSILS STORED ON A DIRTY SHELF.
1.5
31.
WINDEX AND CLEANER STORED WITH COFFEE. CLEANER STORED ON THE FOOD PREP TABLE. STORE ALL CHEMICALS BELOW FOOD PREP SUFACES AND BELOW THE FOOD.
2.5
General Comments
17. WORN, DIRTY WOODEN SHELF ON THE FLOUR RACK. REPLACE IT. MICROWAVE IS DIRTY ON THE INSIDE. 28. FLOOR IS DIRTY UNDER THE ROLL WARMER.
MOZZERELLA 53F, BLUE CHEESE 52F, SHRIMP 52F, MEATBALLS COOKED 95F. KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45F WHEN KEPT COLD OR 140F OR ABOVE WHEN HELD HOT. MOVE ALL POTENTIALLY HAZARDOUS FOOD OUT OF THE PIZZA PREP REFRIGERATION UNIT, AIR TEMPERATURE IS 52F, UNTIL REPAIRED.
2.5
3.
RAW CHICKEN STORED ABOVE COOKED PASTA. STORE ALL RAW MEATS BELOW READY TO EAT FOOD. MILK STORED IN REFRIGERATION UNIT THAT IS FOR NONPOTENTIALLY HAZARDOUS FOOD ONLY.
2.5
5.
THERMOMETER IS READING 2F IN ICE WATER. CALIBRATE TO 32F IN ICE WATER. NO THERMOMETER IN PIZZA PREP REFRIGERATION UNIT. CORRECTED.
1.5
General Comments
17. SHELVING IS DIRTY IN THE WALKIN COOLER, PEPSI COOLER. REPLACE WORN CHEMICAL SHELVING UNIT. SHELVING IS WORN UNDER ONE PREP TABLE. 28. FLOOR IS DIRTY NEXT TO THE DISHMACHINE, FLOOR DRAIN IS DIRTY NEXT TO DISHMACHINE.
Garlic and oil 57F, garlic and oil 76F, cheese strombolis 89F. Keep all potentially hazardous foods at or below 45F when kept cold or 140F or greater when held hot. Must label each individual tray of strombolis and pizza when using the 2 hour time holding method.
2.5
3.
Raw clams stored above cooked oysters. Store all raw seafood below ready to eat food. Use a scoop with a handle in dry foods.
2.5
7.
Label all dry goods once placed into a different container.
1.0
9.
Beverages stored on food prep surfaces. Store all beverages with a straw and lid below or away from food prep surfaces.
2.5
11.
Sanitizer is less than 50 ppm in a spray bottle. Use 50-100 ppm of chlorine. Some pans are dirty, handles are dirty that are stored on the shelves. Can opener is dirty.
2.5
15.
Air dry dishes before stacking. Many wet dishes observed. Clean utensils stored in dirty containers. Clean utensils stored with dirty tools.
1.5
28.
Floor tiles are broken in the kitchen-Replace. Floor is dirty next to the dishmachine under dry storage area.
0.5
31.
Windex stored with salt and single service items.
2.5
General Comments
17. Hood is dirty, inside of oven is dirty, Repaint base of mixer it is rusty. 34. Store employee coats away from clean linens and food. 32. Keep all storage off the floor on 12" stationary shelving or 6" rack with wheels in storage room.
