Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 01/25/2024
Score: 99
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Tomato slicer stored as clean with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Slicer returned for additional cleaning.
0.0
28.
7-202.12; Priority; Sanitizer concentration too high in sanitizer spray bottle, measured at 600ppm chlorine. POISONOUS OR TOXIC MATERIALS shall be: Used according to LAW, Food Code, and Manufacturers use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm. CDI- Sanitizer diluted and retested to verify required concentration during inspection.
0.0
28.
7-102.11; Priority Foundation; Labeling missing on chemical spray bottles of degreaser and sanitizer in back kitchen. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection. [REPEAT]
1.0
47.
4-501.11; Core; Wire racks in walk-in cooler starting to rust. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted racks.
0.0
55.
6-501.12; Core; Dust/residue accumulation along wall piping and wires. Residue accumulation around handwashing sink surround grout. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 07/24/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Raw beef in cold-hold unit across from hot grill holding at 40-43F. Vanilla ice cream mix in top well holding at 43F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. VR- VERIFICATION REQUIRED. REHS to return within 72 hours to ensure PIC has had front cold-hold and ice cream units serviced and temperature reduced to ensure product maintained at 41F and less. Recommend using more metal pans instead of thick plastic for improved cooling. Recommend preparing foods the day before so they have overnight to cool. When foods are delivered, keep cooler doors closed as much as possible. Recommend reducing temperature of the walk-in cooler so foods start at great temperatures.
1.5
28.
7-102.11; Priority Foundation; Labeling missing on chemical spray bottles of degreaser in back kitchen. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
0.0
37.
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
0.0
General Comments
Add start temperature to TPHC (TIME as Public Health Control) log to ensure staff is verifying that foods are starting at 41F and less. Recommend quarter pan tray for wire rack where employee beverages are stored, to reduce risk of beverages tipping/spilling. VR- VERIFICATION REQUIRED. REHS to return within 72 hours to ensure PIC has had front cold-hold and ice cream units serviced and temperature reduced to ensure product maintained at 41F and less. Follow-Up: 08/03/2023
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 08/11/2022
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cut lettuce and sliced tomatoes in the reach-in cooler were holding between 43-44F. Chicken breast was 45F in the reach-in cooler as well. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: at 41F or less. CDI- food items were cooled down.
1.5
33.
3-501.15; Core; Several containers of cut lettuce and sliced tomatoes were cooling and tightly wrapped in the walk-in cooler between 50-53F. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
0.0
47.
4-205.10; Core; Ice coolers outside are still being used to store frozen food products. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the MANUFACTURERS INTENDED USE and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove foods from these units, they are only intended for bagged ice. Keep units locked. Repeat.
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 12/13/2021
Score: 96
#
Comments
Points
28.
7-102.11; Priority Foundation; A few spray bottles filed with chemicals were not labeled. 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- PIC labeled bottles
0.0
38.
6-501.111; Core; Small roaches found in the clock display of the microwave. The PREMISES shall be maintained free of insects, rodents, and other pests.
1.0
39.
3-307.11; Core; Small pests are in the clock display of the microwave and food is being reheated in the microwave. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
1.0
47.
4-205.10; Core; Both outside ice coolers being used to store frozen food products. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the MANUFACTURERS INTENDED USE and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove foods from these units, they are only intended for bagged ice. Keep units locked. Repeat.
1.0
47.
4-501.11; Core; The gasket on the walk-in cooler is torn. Equipment shall be maintained in good repair.
0.0
49.
4-602.13; Core; Food debris is present in the bottom of the reach-in freezer. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.12; Core; The ceiling vents and walls are dusty and in need of cleaning. Physical Facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-305.11; Core; Employee coats and hoodies stored on the dry storage rack with other food items. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
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 **No Signature Required Due to COVID 19 Precautions**
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 02/11/2021
Score: 97.5
#
Comments
Points
General Comments
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19. VR-VERIFICATION REQUIRED. REHS will return by February 19, 2021 to verify all food product has been removed from the outdoor ice chests. Follow-Up: 02/21/2021
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 09/08/2020
Score: 94.5
#
Comments
Points
General Comments
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online.
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 04/02/2020
Score: 96.5
#
Comments
Points
General Comments
*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. Staff restroom does not have dispenser for toilet paper. Recommend installation of toilet paper dispenser to reduce possible cross-contamination of hands. No PIC signature due to COVID-19 precautions. Consider measures to encourage patrons to stay at least 6 feet apart, like marking ground with blue/colorful tape or chalk to mark X or squares on ground, and posting reminders. Increase sanitation measures to common touch surfaces in and around facility.
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 10/14/2019
Score: 97
#
Comments
Points
General Comments
*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. Recommend adding a toilet paper dispenser in the staff bathroom to reduce risk of cross-contamination of hands.
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 05/09/2019
Score: 98
#
Comments
Points
General Comments
*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.
Sarah Black inspector info *phone: 919-500-3421 *email: Sarah.Black@wakegov.com
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 07/08/2018
Score: 99
#
Comments
Points
General Comments
Observed excellent hand washing during inspection. Establishment does not have a prep sink. Please ensure that compartment sink in thoroughly washed rinsed and sanitized before washing produce. Inspector contact info: Maria Powell 919-675-5603. 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.
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 01/25/2018
Score: 99.5
#
Comments
Points
General Comments
Establishment does not have a prep sink. Please ensure that compartment sink in thoroughly washed rinsed and sanitized before washing produce. Inspector contact info: Maria Powell 919-675-5603. 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.
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 01/23/2012
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
2.
On the shelving unit next to the reach-in freezer, there were employee beverages stored above the sugar container and distilled water for the steamers. Do not store employee beverages above any food, food contact surfaces, or food prep areas. Found one employee beverage that was in a screw top bottle, employee beverages should be stored in a container with a lid and straw.
0.0
3.
Observed employee touch plastic wrap with raw hamburger juices while taking a hamburger out of the cooler to be cooked. Employee did not remove his gloves or wash his hands. Glove use is intened to protect ready to eat foods from bare hand contact/contamination, not to protect employees. If gloves or bare hands come into contact with raw meats or other contaminants, gloves should be removed and hands should be washed. If an employee is strictly cooking, it may be more practical not to wear gloves so that employees will be more aware of what they are touching and when they need to wash their hands. Keep an eye on employee glove use and food handling. Issue was discussed with employees and manager.
0.0
25.
The thermometer on the outside of the 3 door reach-in cooler was reading 50F but the food temperatures were around 39F, this thermometer may not be working properly; have thermometer repaired or get a hanging thermometer that can be kept inside of the cooler unit.
0.0
34.
Found a few brown lexan containers and 8 qt lexan buckets that were stacked wet. Allow all equipment and utensils to thoroughly air dry prior to stacking.
0.5
35.
A single-use chili containers is being used to store sugar. This is a single-use container and should not be washed and re-used for food contact.
0.0
36.
The 2 end door gaskets on the 3 door reach-in cooler are torn, replace torn gaskets. The door handle on the middle door of the 3 door reach-in cooler is broken, repair or replace handle. The storage shelving unit where employee beverages and dry goods are stored has some oxydation, the shelves will need to be replacd soon. Replace the broken hinge on the walk-in cooler door, the holes drilled for the temporary hinge need to be properly capped after hinge is replaced. The gasket on the walk-in cooler door is heavily stained, if it cannot be cleaned, it should be replaced. The hole from the old walk-in cooler door handle has exposed insulation and screws sticking out, need to cover/cap this area so that it is smooth and easily cleanable. Repainting is needed on the window sill behind the 3 compartment sink, the paint is chipping.
0.5
40.
The fryer cabinet needs to be cleaned out. Clean the window sill behind the 3 compartment sink.
0.0
45.
Replace the missing corner cap on the corner by the office.
0.0
46.
One light bulb sleeve over the ice machine is loose, resecure the light sleeve. There is a light bulb in a fixture over the area where some single-use items are stored above the walk-in cooler, the bulb is not shatterproof or shielded, need to either provide a shield for the bulb/fixture or use a shatterproof bulb.
0.0
48.
Back door is screened but has some gaps and does not fit the doorway properly, also, the door is not properly self closing; may need to use a heavier door or stronger spring so that the door will properly self-close and stay closed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
At the 3 compartment sink, the hot water is reaching 145F. This is not a violation but the water is only required to be 130F when chemical sanitizing is used. Water temperature could be turned down.
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 06/23/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
2.
On the shelving unit next to the reach-in freezer, there were employee beverages stored above the sugar container and some single-use containers. Do not store employee beverages above any food, food contact surfaces, or food prep areas. Found one employee beverage that was in a can, employee beverages should be stored in a container with a lid and straw.
0.0
17.
Next to the grill, a pan of cheese was not maintained at 45F or less. All cold potentially hazardous foods must be maintained at 45F or less. May need to use chill pans or maintain ice bath more diligently to maintain the cheese at temperature. If it can be determined that the cheese is non-potentially hazardous, temperature control would not be required. There were only a few slices of cheese out at time of inspection and had not been out for long. Cheese was used within 15 minutes.
0.0
26.
Sugar container was not labeled, all dry goods containers must be labeled with their contents if foods are not in the original package.
0.5
28.
Observed a few flies in the kitchen area.
0.0
36.
Caulking behind 3 compartment sink is moldy, need to remove old caulking, clean area thoroughly and recaulk, or sink may be left uncaulked if enough space is provided behind sink to facilitate cleaning. There is a hole on the inside of the walk-in cooler door that needs to be capped.
0.5
40.
The fryer cabinet needs to be cleaned out. There is a small amount of build up on a non-ice contact portion of the ice machine guard, be sure to check guard frequently, it may need to be cleaned more often.
0.0
45.
The ceiling over the 3 compartment sink is starting to peel and there is a brown substance on this part of the ceiling. There may be a leak in this area. Ceiling needs to be repaired so that paint is not peeling. Replace the missing corner cap on the corner by the office.
0.0
46.
Clean fryer hood vent and duct from fryer up to main hood. There is leaking at the joint above the fryer, need to clean and reseal if neccesary. Air ducts and air return cover are dust, clean. Outsides of ducts around top of back prep room need additional cleaning. Light shields and pipes above the fryer need to be cleaned. Clean the vent cover on the walk-in cooler.
0.5
48.
Back door is screened but has some gaps and does not fit the doorway properly. Fly fan is operational but when door is left adjar, direction of air flow is altered and allows flies to come in. May need to rehang the door so that it is set properly and does not allow flies to get into facility.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 10/11/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
4.
Observed employee handling lettuce and tomatoes with bare hands. Bare hand contact with ready to eat foods should be minimized. If ready to eat foods cannot be handled with a utensil(tong, scoop, spoon, etc) gloved hands should be used. Issue was addressed with managers, facility is now using gloves.
0.0
11.
No sanitizer available in food prep area during inspection(R); one spray bottle marked sanitizer in the restroom was too strong according to test strip. Proper concentration for chlorine based food contact surface sanitizer is 50-200ppm. Properly mixed sanitizer must be readily available in food prep areas during hours of operation. Fresh sanitizer was mixed.
1.5
17.
1 pan of tomatoes in 3 door reach-in cooler were not at 45F. Tomatoes are potentially hazardous foods and must be maintained at 45F or below. According to manager, tomatoes had been sitting out prior to inspection. Suggest keeping tomatoes on ice or in chill pans while out for prep/service. Tomatoes were re-cooled quickly.
0.0
26.
In sugar, cup did not have handle, need to provide utensil with handle for dispensing dry goods, also, sugar container was not labeled; all dry goods containers must be labeled with their contents if foods are not in the original packaging.
0.0
36.
Caulking behind 3 compartment sink is moldy, need to remove old caulking, clean area thoroughly and recaulk, or sink may be left uncaulked if enough space is provided behind sink to facilitate cleaning.
0.0
40.
Clean underside and tops of metal shelves over 3 compartment sink.
0.0
46.
Clean fryer hood vent and duct from fryer up to main hood. There is leaking at the joint above the fryer, need to clean and reseal if neccesary. Air ducts and air return cover are dust, clean. Outsides of ducts around top of back prep room need additional cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 04/09/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
Observed ice bin next to register sitting open without ice actively being scooped; be sure to keep the ice bin closed when not actively getting ice from the bin, lid was closed. Found box of tomatoes and lettuce stored below raw hamburger patties in walk-in cooler. Do not store ready to eat foods or vegetables below raw meats in coolers or freezers. Vegetables were moved.
1.5
11.
One bottle of sanitizer was too weak, one was too strong according to test strips. Proper concentration for chlorine sanitizer is 50-200ppm. Incorrectly mixed bottles were poured out, there was one properly mixed bottle available. Be sure to check sanitizer concentration after mixing. Ice machine had small amount of mold on the ceiling, may need to clean the ice machine more frequently; ice machine was cleaned during inspection.
1.5
17.
In pan next to grill, 3 slices of cheese were holding at 64F. All cold potentially hazardous foods must be maintained at 45F or less. Cheese had only be out for 45 minutes and was served within 15 minutes. Cheese was sitting on a pan of ice but only the cheese on the bottom was contacting the cold surface. Suggest keeping cheese in chill pans or using a larger pan for the ice bath so that ice can fully surround pan of cheese and maintain temperature at 45F or less.
0.0
26.
In one container of sugar, found measuring cup with handle down in sugar. Keep handles out of food.
0.0
36.
Found spatulas hanging that were warped and cut up, when equipment or utensils become damaged, remove and/or replace them. Caulking behind sink is moldy and uneven, recaulk. Metal grate is held together by a rusted metal tie, remove rusty tie, a zip tie may be used in its place as long as the zip tie is removed regularly for the grater to be cleaned and/or when it becomes worn. Plexiglas sheet next to grill is cracked and warped, replace.
0.5
40.
Clean underside and top of metal shelf over 3 compartment sink. Clean shelves on utensil storage rack.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 10/01/2009
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
2.
Employee beverages stored above containers of sugar, store employee beverages below any food or food contact surface. Found 2 bottled employee beverages, all employee beverages should be in a container with a lid and straw to minimize hand to mouth contact. Beverages were moved, bottles were discarded or put in cups with lids. CDI.
0.0
11.
No sanitizer available at the time of inspection. Sanitizer must be available at all times during operation. Sanitizer was mixed. Small amount of pink mold present on ice machine guard. Guard was cleaned. CDI.
1.5
17.
Tomatoes in plastic pan above grill holding at 70F. Sliced tomatoes are a potentially hazardous food and must be kept at 45F or below. Tomatoes were voluntarily discarded. Suggest using chill pans for holding tomatoes.
2.0
21.
Hot water at 3 compartment sink only at 90F during inspection. Hot water at 3 compartment sink must be maintained at least 130F. ***Follow-up for hot water on 10/8/09.***
0.0
26.
2 white plastic containers or sugar were not labeled. All dry goods containers must be labeled with their contents if product is not in the original packaging.
0.0
34.
Tomato slicer and onion dicer stored on dusty pan on top shelf of dish rack, equipment and utensils must be stored on a clean, dry surface.
0.0
36.
Cutting boards, especially red cutting board, have deep cuts that are not easily cleanable; resurface or replace cutting boards.
0.0
46.
Clean vents in back of kitchen, they are dusty. Hood over fryer needs additional cleaning.
0.5
48.
Back screen door is not self closing, this door must be self closing.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
ServSafe certificate was located, credit awarded. Grade card amended.
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 02/14/2008
Score: 96
#
Comments
Points
2.
The hot dogs up front were 112 degrees. (The manager turned up the dial past the black mark and reheated them.)(COS)
2.5
17.
The gaskits on the reach-in up front are torn all the way threw. They need to be replaced. The middle sink basin has seperated from the front egde. There is a gap where water can leak out and crevise for food particals to get traped in.
1.0
28.
Some paint is peeling on the ceiling. The wall and paint are damaged on the right side of the hand sink. Seal up walls where pipes pass threw the wall. Box-in or properly finnish cinder-block wall where large holes have been cut threw. Adjust drain hoses so that they go to the drain and do not make such a mess under fountain machine.
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 03/27/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
17.
Clean the fryer cabinets.
1.0
28.
Repair holes around pipes. Box-in large holes threw wallsso the blocks are smooth like a doorway or window opening. Grout up the holes in blocks make it smooth or tile it etc. Scrape and repaint.
Location: 618 HILLSBOROUGH ST RALEIGH, NC 27603-1732 Facility Type: Food Stand Inspection Date: 12/03/1999
Score: 90.5 + Education Credit: 2 = 92.5
#
Comments
Points
2.
- HOT DOGS HELD IN FRONT UNIT AT 132F. HOT DOGS HELD IN BACK UNIT AT 117F. RAPIDLY HEAT HOT DOGS TO 140F AND HOLD AT OR ABOVE 140.
- WATCH TEMPERATURE OF GROUND BEEF PATTIES HELD NEXT TO THE GRILL. THEY SHOULD REMAIN BELOW 45F.
2.5
3.
USE ICE SCOOP. DO NOT RUN CUP THROUGH ICE.
2.5
12.
SANITIZER IN SINK IS OVER 200PPM AVAILABLE CHLORINE, CHLORINE IN SPRAY BOTTLE IS EXTREMELY STRONG AND TOKXIC AS MIXED (BLEACHED TEST STRIP WHITE). USE TEST STRIPS TO PROVIDE SANITIZER AT 50-100PPM. LABEL BOTTLES.
1.5
17.
CLEAN SHELVES OVER SINK. CLEAN UTENSIL DRAWER.
1.0
21.
NO SOAP IN CUSTOMER'S RESTROOM.
1.0
23.
- DUMPSTER REQUIRES OFF-SITE CLEANING. PROVIDE OVER DEPARTMENT WITH YOUR WRITTEN CLEANING CONTRACT WITHIN 21 DAYS.
- REPLACE DUMPSTER DRAINPLUG.
- CLEAN GARBAGE CANS INSIDE FACILITY.
