6-301.12; Priority Foundation; Several paper towel dispensers with paper towels jammed in dispenser, or not dispensing the paper towel. Each handwashing sink shall be supplied with individual disposable paper towels or approved system. Rolls at some sinks not in dispenser due to it getting jammed. Consider a different paper towel dispenser to protect paper towel rolls from being contaminated when sitting on prep area.
1.0
20.
3-501.14; Priority; One container of roasted veggies with onions and tomatoes at 43-44F in reach-in cooler. Date marking for vegetables had yesterdays date. Manager asked cook who stated they were prepared night previous. Ensure cooked items are cooled from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. The roasted vegetables did not reach the cooling parameters, and voluntarily discarded during inspection.
0.0
33.
3-501.15; Priority Foundation; One container of tightly wrapped roasted vegetables in reach-in cooler at 43-44F cooked the night previous. Food shall be cooled using one or more of the following methods; placing the food into thin shallow pans in smaller portions, using rapid cooling equipment such as walk-in cooler or freezer and arranged to provide maximum heat transfer and loosely covered or uncovered if protected from overhead contamination. Container of vegetables voluntarily discarded during inspection.
0.5
43.
3-304.12; Core; Two containers of utensils in cafe kitchen with water in the containers at 80F. During pauses in food prep, utensils shall be stored on a clean portion of the prep area, or in running water of sufficient velocity to flush particles to the drain or in hot water at 135F or higher. Water replaced and hot water added to container during inspection.
0.5
49.
4-601.11(B) and (C); Core; Several containers in clean dish area of main kitchen with stickers and sticker residue on the outside of the containers. No dishes stacked with sticker residue, but educated about food contact contamination if stickers on container were stacked with other clean dishes. The three containers found with stickers moved to dish machine area.
3-501.16 (A)(2) and (B); Priority; Milk cartons, prepared chicken salad, tuna salad and pimento cheese and portioned cottage cheese in display cooler in cafe above 41F. Items checked at 45-47F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Items are kept in walk-in cooler and placed in cooler before lunch service. Cooler may be in defrost modes or not cold enough. EHS recommended to use TPHC for these items until cooler can be repaired or adjusted. Items moved to walk-in cooler during inspection.
1.5
51.
5-202.13; Priority; Dish sprayer in AL kitchen at dish machine is hanging into sink basin. An air gap between the water supply inlet and the flood level rim of the plumbing fixture or equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. Work order placed during inspection. EHS will return for verification.
1.0
General Comments
Verification required on June 22nd for dish sprayer. Follow-Up: 06/22/2023
3-501.14; Priority; Cooked rice in walk-in cooler at 66-78F with date marking from yesterday (3/28). Manager stated rice was from night previous. TCS(Time/Temperature Controlled for Safety) Foods shall be cooled from 135F to 70F in 2 hours and from 70F to 41F within 4 hours. Since rice was from night previous, it did not meeting cooling parameters. Rice voluntarily discarded during inspection.
1.5
33.
3-501.15; Priority Foundation; Large deep pan of cooked rice in walk-in cooler with plastic wrap at 66-78F from night previous. Cooling shall be accomplished by using one or more of the following methods; placing food into smaller thinner portions and using rapid cooling equipment such as blast chiller or walk-in freezer and in rapid cooling equipment in a manner to provide maximum heat transfer, such as near fans and left loosely covered or uncovered if protected from overhead contamination. Rice voluntarily discarded during inspection.
0.0
49.
4-601.11(B) and (C); Core; Several reach-in coolers and speed racks with food debris and residue buildup. A few containers in clean dish area and in a serving kitchen with stickers on the outside of the containers, but no containers stacked where touching food-contact portion. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently. Sticker containers moved to dish areas to be cleaned.
4-501.112; Priority Foundation; AL kitchen dish machine only reaching 153F on dish plate simulator for hot water sanitizer. Hot water sanitizer shall be at least 180F, with surface reading at 160F or higher. Facility will use main kitchen dish machine or set up compartment sink with sanitizer and wash and rinse in dish machine and sanitize in solution.
1.5
20.
3-501.14; Priority; Two large turkey breasts in foil in reach-in cooler at 49F from night previous. Cooked TCD (Time/Temperature Controlled for Safety) foods shall be cooled from 135F to 70 in 2 hours and from 70F to 41F in 4 hours. Turkey breaks voluntarily discarded during inspection. Ensure foods are cooled appropriately.
0.0
33.
3-501.15; Priority Foundation; Two large turkey breasts in foil at 49F in reach-in cooler cooked night previous. Cooling shall be accomplished by using one or more of the following methods; placing into shallow pans, thinner and smaller portions, using rapid cooling equipment, and loosely covered or uncovered if protected from overhead contamination. When cooling foods that are large portions and wrapped in foil, unwrap from foil and slice into small portions, placing the slices on thin baking tray into walk-in cooler or freezer to rapid cool. Turkey voluntarily discarded during inspection.
4-903.11(A), (B) and (D); Core; Several reusable takeout containers stacked in cafe kitchen with water nested between containers. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Cross-stack these containers after removing from dish machine to ensure dishes are air-dried.
0.5
49.
4-601.11(B) and (C); Core; Bottoms of a few reach-in coolers with food debris, and sides of equipment on cook line with food residue. Gasket in one serving kitchen needs to be cleaned. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently. Much improvement on nonfood-areas from previous inspection, some areas still need to be cleaned.
0.5
56.
6-501.14; Core; One ceiling vent in assisted living kitchen over ice cream case soiled with dust buildup. 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. All other vents throughout facility clean.
6-301.12; Priority Foundation; North serving kitchen missing paper towels in dispenser near dish machine. Front handsink out of paper towels but standing dispenser of towels provided near sink. Each handwashing sink shall be provided with individual disposable towels. Paper towels replaced in dispensers during inspection.
1.0
45.
4-903.11(A) and (C); Core; Stack of single service plates in Dunham kitchen cook line and stack of single service plates in Cafe serving line with food portion of plate stored up. Single-service items shall be stored where they are not exposed to splash dust or contamination and single service items shall be kept in the original package or stored in a manner that ensures protection from contamination until used. Plates inverted during inspection.
0.5
49.
4-601.11(B) and (C); Core; Bottoms of several reach-in coolers and hot box coolers soiled with food residue and debris. Blast chiller bottom and shelving soiled with food residues. Handles of equipment in Dunham kitchen, outside of hot box near cook line and gaskets in several coolers soiled with residues. Nonfood-contact surfaces shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
5-205.11; Priority Foundation; Front handsink in kitchen with window to dining room, knifes and utensils stored in sink basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. Knifes and utensils removed from sink during inspection.
1.0
16.
4-602.11; Core; Minor black residue buildup along ice machine in central serving kitchen. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers and water vending equipment shall be cleaned at a frequency necessary to prevent buildup of soil or mold.
0.0
21.
3-501.16(A)(1) ; Priority; Cooked sweet potatoes and rice stored in hot holding cabinet at 55-60F. Cooked onions in container between grill and cooktop at 90F. TCS (Time/Temperature Control for Safety) foods shall be maintained at 135F or above. Hot box foods discarded during inspection. Cooked onions placed onto flat top grill and cooked to 200 and placed in container on grill top to keep warm.
1.5
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 does not yet have written vomit and diarrheal event cleanup procedure. 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. No points deducted. Information sent to PIC during inspection.
0.0
20.
3-501.14; Priority; Vegetable soup in main kitchen reach-in cooler near front dining room cooked day or night before at 50-48F. TCS (Temperature Controlled for Safety) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Soup voluntarily discarded during inspection.
1.5
33.
3-501.15; Priority Foundation; Large deep container of vegetable soup in reach-in cooler from night before at 48-50F. Cooling shall be accomplished by placing the food into shallow pans, stirring the food in an ice water bath, using rapid cooling equipment like blast chillers, and adding ice as an ingredient or other effective methods. Soup voluntarily discarded during inspection. Found egg salad prepared today in drawer cooler and transferred into blast chiller and cooled form 48-50F to 34-35F during inspection. Educate all employees to use blast chiller or ice wand and ice bath to cool foods.
0.0
51.
5-202.13; Priority; Dish sprayer in three compartment sink of main kitchen sitting on bottom of sink basin. Sprayers in North and East serving kitchens hanging below rim of sink. An air gap between the water supply inlet and the flood level rim of the plumbing fixture or equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. Please replace sprayer hose at three compartment sink and replace coils or sprayer in serving kitchens so that these sprayers do not hang below the flood rim of the sink.
1.0
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
Verification required on December 30th for sprayer nozzles, please send photo of sprayer or order invoice to sarah.thompson@wakegov.com or 919-500-3421 Follow-Up: 12/30/2021
*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.
Inspector Info: Sarah Black 919-500-3421 Sarah.Black@wakegov.com
Verification Required on August 12th, 2019. Follow-Up: 08/12/2019
Contact phone number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *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.
Contact Phone Number: 919-422-3747 *Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
NOTE ABOUT THE USE OF RESIDENT FOOD CONTAINERS: Residents cannot bring their own food containers to have them filled at the serving lines since it is unknown how clean these containers are. To be able to use reusable durable food containers, apply for a variance as soon as possible.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Store meatloaf in walk-in cooler or begin cooking. Do not leave setting out on counter after prep.
Do not store food below ice drippage areas in walk-in freeze. Manager relocated food.
1.5
11.
Clean inside coffee carafes. Coffee carafes were not cleaned. Manager removed carafes for cleaning.
1.5
17.
Maintain meatloaf at 45F or below. Temperature was 50F.
0.0
33.
Do not allow handles of scoops to contact food.
0.0
34.
Air dry plates before stacking.
0.5
36.
Repair walk-in freezer to not cause ice to form on ceiling. Replace torn gasket on refrigerator in RAL kitchen
0.5
40.
Clean bottom of hot hold cabinet
0.0
45.
Clean floors and walls in dishwashing area in RAL Kitchen.
0.5
46.
Replace bulbs in light fixture in main kitchen dish washing area
0.0
49.
Documentation of approved training - 2 point credit awarded.
Sneeze guards in cafe inadequate and not providing proper protection for foods. Ice cream freezer for resident self service had inadequate protection once lid opened. Either lower guards or extend existing guards in Cafe. Adequate sneeze guard needed over ice cream freezer for resident self service. Effective sneeze guards must protect food at all times. All unwrapped food shall be protected in such a manner that the direct line from the customer?s mouth to the food shall be intercepted by glass or similar shields. A maximum vertical distance between the counter and leading bottom edge of food shield shall be 14 inches. The leading edge of the food to be protected must be a minimum horizontal distance of 7 inches from the edge of the sneeze guard. ; Food stored under leakage from piping in walk in freezer with ice on many packages of food. Do not store food under leaking condenser units!!!; Raw chicken over foods of lower final cook temperature in walk in freezer. Raw eggs over ready to eat foods in reach in cooler in cafe. Arrange refrigeration and freezers according to final cook temperature. ( flier given )
1.5
16.
2 items on service line below 135F. Recommending keeping lids on pans to hold heat in. Items returned to kitchen to reheat.
0.0
17.
Swiss cheese, provolone and sliced tomato above 45F on buffet. Fruit salad above 45F on service line. Milk and half and half above 45F in Cafe display. Keep cold hold PHF`s 45F and below. When using ice as the medium of temperature control ice should not only touch the pan bottom but should also completely surround pans. Do not load pans above load lines on refrigeration. Milk and half and half in Cafe display voluntarily disposed of. Other items out of temperature moved to refrigeration for cooling.
Keep Meringue pies 45F and below.
2.0
25.
Thermometer missing in Cafe reach in and upright refrigerator at service line. A thermometer accurate to within 3 degrees required.
0.0
26.
2 large bins of flour and sugar in unlabeled containers. Numerous dry goods in opened non-resealable containers. Once a dry good has been opened put into resealable labeled container.
0.5
28.
Numerous flys present in kitchen. Eliminate presence.
1.0
34.
Small sauce cups and pans stacked while wet. Allow to air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Replace badly worn Robot coupe; Lots of ice buildup in walk in freezer on ceiling and pipes. Repair; Replace damaged serving plastic trays; Repair leak at prep sink across from cooking line and under dishwashing prewash vat; Replace torn door gasket on Cafe reach in; Cafe display not maintaining PHF`s 45F and below. Repair. Do not store PHF`s in unit until repaired.
0.5
40.
Cleaning needed of utility cart at cooking line, multi tiered oven interior and exterior, knife racks, walk in cooler shelving in RAL kitchen, rolling rims on shelving and tables, walk in doors and floors.
0.5
43.
Repair leak under handwashing sink in RAL kitchen.
0.0
45.
Cleaning needed of ceiling tiles at cooking line and walls in dishwashing area; Replace cracked tiles under cooking line in main kitchen.
0.5
46.
Lighting above cooking line 17-32 foot candles of light. Lighting is dishwashing areas ranged from 25-39 foot candles of light. 50 foot candles of light required in dishwashing and food prep areas. Replace all missing or blown bulbs in fixtures. Many out. Lighting also appeared low in RAL kitchen. Check to determine if lighting needs to be increased; Cleaning needed of ventilation filters above grill area in main kitchen and ventilation filters in Cafe; Sheilded or shatterproof bulb needed above apples and other fruit in buffet; Recaulk using fireresistant caulk under ventilation hoods.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Uncooked chicken over RTE product in walkin freezer; manager moved during inspection. Boxes of cakes stored on the floor in walkin freezer (dessert); all food must be stored off the floor; manager moved during inspection.
1.5
35.
Single service cups not in protective sleeves on serve. line (main kitch); use plastic sleeves or cup dispensers to protect rims of cups.
1.0
36.
Be sure hood filters fit completely and leave no spaces; if not, then get a spacer for the hood.
0.0
38.
Be sure Quat test strips are in kitchens for premixed sanitizer.
0.5
40.
Clean: all ovens(main kitch); stove top(main kitch); chargrill; drying racks of surface rust-sat. kitchen; surface rust off shelving over 3 comp sink-sat. kitchen.
0.5
44.
Dumpster lids broken and dumpster needs replacing.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Noted improvements in facility; keep up the good work!
Eggs stored over pasteurized eggs in re-frig on cook`s line; moved to the bottom by employee; store according to final cook temp.
0.0
17.
Cut up ham & chicken sitting on counter; Some items on salad bar (caf?) or self serve. line in main kitchen had borderline temps; when using ice to keep items cold, ice should be as high as product in the pan. Items were either put back in walk-in coolers; more ice was put around product or product was made into dish for lunch.
2.0
26.
One bag of grits found open; wrap in saran wrap or put in sealable container.
0.0
35.
Single service cups not in protective sleeves on serve. line (main kitch); use plastic sleeves or cup dispensers to protect rims of cups.
0.5
36.
Replace rusting drying racks in sat. kitch.
0.5
38.
Be sure Quat test strips are in kitchens for premixed sanitizer.
0.0
40.
Clean: all ovens(main kitch); stove top(main kitch); Pan where clean knives are stored-CDI; change foil on equipment daily; hot holding units stored in back; cabinets where hot hold units were stored; drying racks of surface rust.
0.5
46.
One light under hood out; have bulb replaced. Clean hood filters.
0.0
47.
Some storage on floor in outside storage room; have all storage off the floor.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Milk crates are not approved shelving; work on removing milk crates as shelving in walk-in cooler. Filters in far right hood do not fill space; adjust filters to fit or order spacer for hood. Food stored in refrigerators that are for prepackaged or bottled products only are not to have any product that can spill in unit. Any equipment not being used but is still in facility must be maintained for cleanliness. If possible, store any equipment not being used regularly.
Emphasized to management about the importance of handwashing.
0.0
17.
Hard boiled eggs and cottage cheese on salad bar in cafe were above 45F; put ice underneath to keep product cold for duration of lunch or have containers in contact with unit. Product removed and replinished by staff.
0.0
25.
One thermometer (sat. kitchen)was off 30 degrees. Be sure to calibrate frequently to ensure accuracy.
1.0
26.
Found some open bags in different parts of facility; be sure open bags are put in sealable containers.
0.5
28.
Found 1 dead roach on ice cream cooler; Continue to treat for pests. Chef stated pest control came 2 days prior to treat.
0.0
40.
Clean: cart with mold in sat. kitchen; back of tilt skillet; upright ovens; back and sides of chargrill.
0.5
47.
Some storage on floor in outside storage room; have all storage off the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
EHS asked cook techniques to use when cooling and they were able to explain several techniques to use when cooling foods. Noted many improvements to facility and check systems in place by management to ensure quality.
Desserts uncovered in reachin cooler on main serving line; be sure all food is covered in storage unless in the cooling process; Raw chicken product on top of cookies in main walkin freezer; worked with chef on rearrangement in freezer
1.5
11.
Dishmachine in main kitchen and in sat. kitchen (R) not sanitizing properly. Head chef called service companies for each machine to have machines serviced; crews came during inspection. Minor pink slim in ice machines in each kitchen area. Soda nozzels in sat. kitchen had build up on them; have nozzels washed frequently to prevent buildup.
1.5
14.
Tomato Sauce temp=56F; Sauce prepared on 6/1/09; sauce tossed by chef; all foods must be cooled by the 2 step cooling process: 135F to 70F in 2 hours and from 70F to 45F or below in 4 hours.
4.0
23.
Tomato Sauce cooling in large stock pot and covered with saran wrap. Use ice paddles, smaller containers, uncovering food for the cooling process, etc. to assist on cooling foods properly.
1.0
25.
One thermometer off 4 degrees; another off 6 degrees; make sure to check thermometers frequently to ensure accuracy.
1.0
36.
Walkin cooler #2 is leaking from condenser unit; have unit serviced. Sprinkler head in walkin freezer (dessert) is leaking; have sprinkler repaired. Serving trays that have metal exposed need replacing; some trays have been replaced; keep working on replacing trays.
0.5
40.
Noted cleaning efforts in facility; continue efforts on cook`s line in main kitchen including tilt skillet; all ovens; in between equipment; non food contact parts of slicer; KitchenAid mixer. Clean build up from fryer, flattop grill and chargrill in Cafe.
1.0
43.
Urine odor in employees men`s restroom; have restroom cleaned to remove odor.
0.0
45.
Continue cleaning efforts on floors behind cook equipment and walls in dishroom.
0.5
47.
Some storage on floor in outside storage room; have all storage off the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Stained ceiling tiles in employees women''''s restroom; have ceiling tiles replaced.
Need rearrangement in walk in freezer according to final cook temp; food stored on the floor-be sure all food is stored off the floor and is stored according to final cook temp.
1.5
11.
Dishmachine in sat. kitchen not sanitizing properly; head chef called EcoLab during inspection to have it serviced; send all dishes to main kitchen dishwasher to be washed until dishmachine is working properly. Cutting board in Creekside Grill prep unit has deep cuts and needs flipping.
0.0
14.
Veggie soup in 2nd walk in cooler 50F, prepared on 1/15/09; all items must be cooled from 135F-70F in 2 hours, then from 70F-45F within 4 hours.
2.0
22.
EHS has concerns regarding freezer storage capacity. Walk in freezer does not seem to hold the vast array of product used in facility-strongly recommend getting additional freezer storage.
0.0
25.
Thermometer off by 10 degrees-make sure all chefs calibrate thermometers daily.
0.5
26.
Any open bags are to be put in a sealable container-zip top bags is considered a sealable container.
0.5
35.
Single service in Creekside grill need protecting w/plastic sleeves or cup dispenser.
0.0
36.
Floor in 2nd walk in cooler needs reattaching; repair veggie walk in cooler door; metal strip at end of hoods needs reattaching; redo caulking around 3 comp sink in main kitchen; caulking around dishmachine in sat. kitchen; ice cream cooler gaskets in bad shape and need replacing. Get rid of cardboard for shelf liners; get something that is washable. Serving trays cracked and need replacing.
1.0
40.
Facility needs to continue cleaning efforts and stay on top of it-cleaning needed: on can opener; ovens in main kitchen; outside of steamers; in creavaces of tilt kettle; salamander; all hoods; back of stove top; hot holding units to transport food to sat. kitchen; shelving in walk in cooler in sat. kitchen; around nozzels on all drink dispensing machines in all areas.
1.0
43.
No paper towels at handsink in dishroom or in sat.kitchen
1.0
45.
Floors & walls behind equipment in main kitchen need cleaning. Mold on wall in main dishroom-keep clean and maintain.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Handsinks in main kitchen and satelite kitchen needs cleaning; mold and pink slim build up. Handsink in sat. kitchen leaking and needs repair.
1.5
10.
Found chicken over ground beef in freezer and bacon on top of chicken in walk in cooler #2; Recommend rearrange according to final cook temp.
1.5
14.
Soup in walk in cooler#2 was 51F and dated 9/22/08; soup tossed. Be sure to use the two step cooling process when cooling foods - 135F-70F in two hours, then 70F to 45F in four hours.
0.0
23.
Soup cooled in deep pan and did not reach 45F in 12 hours; recommend putting product in smaller pans to help cooling process.
0.0
26.
Be sure to label all dry goods storage bins. Some labeled and some not.
0.0
35.
Make sure all single service cups are in either their original plastic sleeves or in cup dispensers to protect rims from contamination.
0.5
36.
Repair the following or as instructed: gaskets on ice cream freezer in dry storage; metal part of hood on far right; replace trays where metal is exposed-no longer easily cleanable; hoods have calking hanging down and need redone.
1.0
39.
Blender in satelite kitchen not NSF.
0.5
40.
Clean the following: Gaskets on dessert/salad cooler on line; dust on ceiling of walk in cooler #1; all ice machines for pink slim; around nozzels for juice machine in cafe; around nozzels for coffee machine in cafe; all steamers; warmer near chicken prep sink; dry goods containers-lids and container; ovens; around nozzel on filtered water machine
1.0
42.
Spray nozzel at 3 comp sink hanging low; fix spring to increase the air gap.
0.0
45.
Some missing/broken tiles on floor near back door and along walls. A couple of ceiling tiles need replacing near walk in cooler #2.
0.5
46.
Air vents in main kitchen and satelite kitchen need cleaning and maintained; be sure to clean light fixtures or ceiling tiles next to air vents.
0.5
47.
Storage on floor in outside dry storage. All storage must be off the floor for easy cleaning.
0.0
49.
Documentation of approved training - 2 point credit awarded.
- 2.5 POINTS - WASH RINSE & SANITIZE THE TEA SPOUTS DAILY TO ELIMINATE BUILD UP & THE CAN OPENER TO REMOVE BUILDUP. CLEANED DURING INPSECTION.
2.5
15.
- 1.5 POINTS - KEEP THE UTENSIL DRAWERS CLEAN .. STORE SPOONS WITH HANDLES FACING UP .. KEEP LINE & ROLLING PLATE TRAYS CLEAN .. STORE FOOD LINE ICE CREAM SCOOP INSIDE OF FREEZER OR A DIPPER WELL (DO NOT STORE IN STANDING WATER)
1.5
16.
- 1 POINT - KEEP SINGLE SERVICE CUPS STORED IN SLEEVES OR CUP DISPENSERS .. STORE BAKE PAN LINERS SO THE BOX DOES NOT BECOME GREASY.
1.0
17.
- 2 POINTS - AREAS THAT NEED CLEANING: BEHIND DRAWER & COOLER HANDLES .. EQUIPMENT LEGS .. COOK BOOKS .. INSIDE REFRIGERATORS .. CORNERS & CREVICES OF COOK LINE EQUIPEMENT .. SURFACE RUST UNDERSIDE OF EQUIPMENT .. DRY GOODS ROLLING CONTAINERS - RUSTY COOLER RACKS ARE NOT SMOOTH & CLEANABLE
2.0
General Comments
RECOMMEND ADDING RACKS IN WALK IN COOLER SO PANS OF FOOD ARE NOT STACKED ON TOP OF EACH OTHER & DESIGNATE AND AREA FOR COOLING FOOD -- BEFORE INSPECTION, CHEF STAN INFORMED ME THAT DISH MACHINE IS NOT AT PROPER WASH TEMP & WILL BE FIXED TODAY. DISHES ARE BEING WASHED RINSED & SANINTIZED IN 3 COMPARTMENT SINK. FAX A COPY OF REPAIR RECIEPT BY 9/19 743-4772.
STORE UTENSILS IN DRAWERS SO THAT ALL HANDLE ARE FACING THE SAME DIRECTION...STORE FOOD LINE ICE CREAM SCOOP INSIDE OF FREEZER (DO NOT STORE IN STANDING WATER) RECOMMEND INSTALLING A DIPPER WELL...REPLACE RUSTY AIR DRYING SHELVES ABOVE DISH MACHINE DRAIN BOARD AND INSTALL THE SHELVES WITH THE PROPER HARDWARE...KEEP GLASS CARTS AWAY FROM DISH ROOM HANDSINK OR INSTALL SPLASH SHIELDS ON SINK TO PROTECT GLASSES FROM HANDSINK SPLASH.
1.5
17.
AREAS THAT NEED DETAIL CLEANING: UNDERSIDE OF PREP TALBE SHELVES, BEHIND COOLER HANDLES, CORNERS & BOTTOMS OF ROLLING CARTS, TILT GRILL STAND, ROLLING DRY GOODS CONTAINERS, SIDE OF STAND UP COOLER IN GRILL AREA
1.0
23.
KEEP THE OUTSIDE CAN WASH CLEAN AND ACCESSIBLE FOR WASHING TRASH CANS.
1.0
32.
ORGANIZE THE BACK DOCK STORE ROOM SO THAT ITEMS ARE STORED OFF OF THE FLOOR.
0.5
General Comments
PROPER FOOD TEMPS & FOOD STORAGE...PROPER HOT WATER SANITIZER TEMP...SANITIZER, THERMOMETES & STRIPS AVAILABLE...DISHES & ICE MACHINE CLEAN...DESIGNATED SINKS FOR FOOD PREP.
COLD FOOD MUST BE 45 OR BELOW...PANS OF FOOD ON TEMPORARY FOOD LINE NEED TO BE COMPLETELY SUBMERGED IN TO KEEP TEMPERATURE AT 45 OR BELOW (LUNCH MEAT WAS 50, REPLACED ON SITE)...LARGE SALAD CONTAINING PHF MUST BE 45 OR BELOW (RECOMMEND NOT MIXING PHF IN SALAD)
2.5
3.
NEED SNEEZE GAURDS ON THE TEMPORTARY FOOD LINE AND DESERT TABLE...DO NOT PLACE BOXES OF MELONS ON THE CHICKEN PREP SINK DRAIN BOARDS.
2.5
17.
AREAS THAT NEED DETAIL CLEANING: UNDERSIDE OF SHELVES, DRAWERS, SPICE RACK, UNDERSIDE OF SIDE KITCHEN DISH MACHINE DRAIN BOARD, DRY GOODS CONTAINERS, SIDES OF GRILL EQUIPMENT.
1.0
General Comments
TEMPORARY FOOD LINE IS SET UP UNTIL RENOVATIONS ARE COMPLETE IN THE FOOD LINE ROOM...MAKE SURE FOOD IN STERNO PANS AND ICED PANS ARE AT PROPER TEMP...SUBMIT (FAX) SPEC SHEETS FOR NEW STEAM LINE EQUIPMENT TO 919-743-4772...EQUIPMENT MUST BE INSPECTED AND APPROVED BEFORE IT IS USED.
