5-202.12; Core - After running several minutes, hot/tempered water at one sink in each of the men's and women's bathrooms and at handsink by office did not reach 100F (see temperature chart)...Hot water shall be at least 100F at handsinks...Maintain hot water of at least 100F at kitchen and bathroom sinks.
1.0
19.
3-403.11; Priority - Macaroni & cheese heated in bag was as low as 107F in various parts when food contents were emptied into serving pan...Commercially processed hermetically sealed ready-to-eat TCS* foods shall be reheated to at least 135F throughout entire product before hot holding...CDI by continuing reheating process in oven.
1.5
21.
3-501.16(A)(1); Priority - A few parts of mashed potatoes and Bo Rounds were less than 135F (see temperature chart)...After properly reheating or cooking TCS* foods, they shall be kept at 135F or above...CDI by discarding foods at incorrect temperatures.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods or air temperature were above 41F in two small refrigerators and in liquid egg container (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product OR time as a public health control can be used...CDI by moving TCS* foods to other properly functioning refrigeration and adding water to liquid egg ice-bath.
1.5
24.
3-501.19; Priority - Containers of cooked sausage patties, cut lettuce, tomatoes, cheese slices/grated cheese, and blanched fries in baskets were not properly time marked until inspector instructed PIC to mark them or set correct timer...TCS* foods using time as a public health control shall be marked with the time they were removed from temperature control or after cooking/reheating, according to TPHC procedures used in facility...CDI by properly time marking required foods. DISCUSSION: Ensure ALL workers are aware of what TCS* foods use time as a public health control (TPHC) or temperature control. If TPHC is used for certain TCS* foods, ensure workers are time marking or setting appropriate timers for foods as specified in restaurant's TPHC written procedures.
1.5
28.
7-201.11; Priority - Bottle of cleaner was stored near cans of beans...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing cleaner.
0.0
28.
7-102.11; Priority Foundation - In dining room area, green soapy water bucket was not labeled with its contents...Working containers of cleaners and sanitizers shall be labeled with common name of products inside them...CDI by labeling bucket.
0.0
41.
3-304.14; Core - In kitchen, one moist wiping cloth was on counter top (not in use). One sanitizer bucket was stored near plastic wrapped single service food containers (splashing wrapping). In dining area, moist wiping cloths were on counter top and in soapy water bucket...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Sanitizer buckets shall be stored to prevent contamination of food, clean equipment/utensils and disposable food containers...Store moist/soiled wiping cloths as stated above OR in soiled laundry area. Store sanitizer buckets below and away from food, clean equipment/utensils and disposable food/beverage containers.
0.5
49.
4-601.11(B) and (C); Core - Some solid metal and wire shelves and dunnage racks were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.0
54.
5-501.111; Core - One outside dumpster had cracked/damaged top lid...Trash/recycling receptacles shall be kept in good repair...Replace damaged lid.
0.0
54.
5-501.115; Core - Ground in front of compactor in dumpster enclosure had significant food debris/spill...Refuse/recycling receptacle enclosures shall be kept clean...Increase cleaning frequency of dumpster enclosure ground surfaces.
0.0
55.
6-501.11; Core - When water is turned on at mop sink faucet, water leaks from vacuum breaker. Caulk peeling/missing in corners of ventilation hoods above cooking/oven lines...Physical facilities shall be kept in good repair...Repair leaking vacuum breaker, and replace missing/damaged caulk where needed.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...OTHER TEMPERATURES TAKEN: Sausage patties/final cook temp: 153-181F; Mac & cheese/front steam table: 149-151F; Mashed potatoes/front steam table: 123-141F; Beans/front steam table: 146-149F, Buttermilk/walk-in cooler: 40F; Bo Chicken in bags/chicken walk-in cooler/thaw: 28-31F; Raw chicken/chicken walk-in cooler: 36F; American cheese/main walk-in cooler: 41F; Cut lettuce/main walk-in cooler: 41F
2-401.11; Core - Two covered employees' beverages were on table near clean food pans...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result...CDI by properly storing beverages.
0.0
10.
5-202.12; Core - After running several minutes, hot/tempered water at men's bathroom sinks did not exceed 95F, and hot water at handsink by office did not exceed 95-96F...Hot water shall be at least 100F at handsinks...Increase hot water temperature to at least 100F at kitchen and men's bathroom handsinks.
1.0
16.
4-601.11 (A); Priority Foundation - Some dark bus tubs stored as clean and stacked together had old sticky residues on exteriors (sticky residues on tub exteriors can adhere to tub interiors stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing tubs at 3-comp sink to be cleaned.
0.0
22.
3-501.16 (A)(2) and (B); Priority - Cold TCS* foods in biscuit/buttermilk storage walk-in cooler were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product OR time as a public health control can be used...CDI by moving TCS* foods to other properly functioning refrigeration.
1.5
24.
3-501.19; Priority - Many containers of TCS* foods using time as a public health procedure (TPHC), including cooked sausage patties, cut lettuce, tomatoes, cheese slices/grated cheese, etc. were not time marked until inspector instructed PIC to mark them...TCS* foods using time as a public health control shall be marked with the time they were removed from temperature control or after cooking/reheating, according to TPHC procedures used in facility...CDI by properly time marking required foods.
1.5
33.
4-301.11; Priority Foundation - Biscuit/buttermilk storage walk-in cooler was not maintaining cold TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain TCS* foods at 41F or less...Drop air temperature of this walk-in cooler to 41F or less or provide any required maintenance to maintain TCS* foods at 41F or less...Not corrected during inspection.
0.5
40.
2-402.11; Core - One food worker had uncovered hair on head and face...Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, etc. to keep their hair from contacting exposed food and clean equipment/utensils...Instruct worker to properly cover exposed hair as stated above.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean metal pans, bus tubs and their lids were stacked while wet. Pair of tongs used to handle ready-to-eat foods was hanging down near raw chicken breading areas...Clean equipment and utensils shall be stored where they are not exposed to splash and other contamination. They shall also be stored in self-draining position that allows air drying and covered or inverted...Do not store clean tongs used for cooked for near raw chicken prep areas. Separate clean food pans, containers, bus tubs, etc. so they completely air dry before stacking.
0.5
47.
4-205.10; Core - At soda dispensing stations, when ice bin lids below were open, soda could still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate devices on ice bin lids so that when lids are open, soda cannot be dispensed from above.
0.0
47.
4-501.11; Core - Some wire shelves in facility were rusty/peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.
0.5
47.
4-502.11(A) and (C); Core - A few food containers were cracked...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
49.
4-601.11(B) and (C); Core - Some solid metal and wire shelves and dunnage racks were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.0
55.
6-501.11; Core - Caulk was missing in crack between baseboard and wall in mop sink area. Caulk was also damaged/cracked between handsink areas and walls and in corners of vent hoods above cooking line...Physical facilities shall be kept in good repair...Replace missing/damaged caulk where needed. Ensure caulk is smooth and easy to clean.
0.5
55.
6-501.12; Core - Vent hood filters above biscuit ovens were dusty, and some kitchen walls under/near sink areas were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods...DISCUSSION: Remember that frozen chicken and sausage products are raw or uncooked (according to packaging) and must be handled as such. If workers handle them with their bare hands, hands must be immediately washed afterwards before handling any clean utensils/equipment and ready-to-eat foods. If they handle these raw meats/poultry with gloved hands, gloves must be immediately discarded and hands washed before handling clean equipment/utensils and before donning clean gloves to handle ready-to-eat foods...Verification visit to be made on Friday, January 12, 2024 to evaluate completion of Item #33 on this report. Follow-Up: 01/12/2024
5-202.12; Core - Hot/tempered water at men's bathroom sinks did not exceed 98F after running a few minutes...Hot water shall be at least 100F at handsinks...Increase hot water temperature to at least 100F at men's bathroom handsinks.
0.0
10.
5-205.11; Priority Foundation - On two different occasions, observed worker pour soda and ice from cups into handwashing sink basin...Handsinks shall not be used for purposes other than handwashing...CDI by informing PIC and workers of requirement.
1.0
22.
3-501.16 (A)(2) and (B); Priority - Cole slaw and liquid egg in cartons were above 41F in two different refrigeration units (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.
1.5
28.
7-102.11; Priority Foundation - Some red and green buckets of wiping cloth sanitizer were not labeled as "sanitizer"...Working containers of cleaners and sanitizers shall be clearly labeled identified with common name of material inside...CDI by labeling wiping cloth buckets.
0.0
33.
4-301.11; Priority Foundation - Front reach-in refrigerator and back area small make line refrigerator were not maintaining TCS* foods at 41F or less...Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain cold TCS* foods at 41F or less...CDI by moving TCS* foods from these refrigerators to other properly functioning units.
0.5
40.
2-402.11; Core - One food worker had uncovered hair on head...Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, etc. to keep their hair from contacting exposed food and clean equipment/utensils...Instruct worker to properly cover hair on head.
0.0
41.
3-304.14; Core - A few sanitizer buckets with cloths inside had chlorine sanitizer less than 50 ppm. One bucket had cloth that was not submerged in sanitizer solution...Moist or soiled wiping cloths shall be kept down inside approved clean sanitizer between uses...CDI by properly storing cloths in approved sanitizer.
0.5
47.
4-205.10; Core - At soda dispensing stations, when ice bin lids below were open, soda could still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate devices on ice bin lids so that when lids are open, soda cannot be dispensed from above.
0.0
47.
4-501.11; Core - A few walk-in cooler shelves were rusty/peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.
0.0
54.
5-501.113; Core - Top lids on one outside dumpster were open...Outside trash/recycling dumpsters shall have tight-fitting lids and doors...Keep dumpster lids/door closed when not in use.
0.0
55.
6-501.11; Core - Handsink by water heater closet was hanging off the wall and water had been turned off at it (other easily accessible functioning handsinks were available). Caulk was missing in crack between baseboard and wall in mop sink area. Caulk was also damaged/cracked between handsink areas and walls and in corners of vent hoods above cooking line...Physical facilities shall be kept in good repair...Resecure/remount handsink on wall and ensure it is supplied with hot and cold running water. Replace missing/damaged caulk where needed. Ensure caulk is smooth and easy to clean.
0.5
55.
6-501.12; Core - Observed soiled walls behind cooking line and dishwashing areas and soiled floor drains/covers...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
*Only minor violation was metal pans that are dented in the corners but the pans were clean and not collecting residue in the dents. Recommended that these pans be replaced to ensure they are easy to maintain clean.*
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 Report e-mailed to inspections@bojanglesrdu.com & gvalentine@bojanglesrdu.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
3-304.12; Core; The ice scoop was laying in the ice at the drive thru soda machine. Utensils may be held in containers of food with the handles sitting above/out of the food. CDI: Beverage attendant uses clean gloves so no points taken but keep the handle of the scoop out of the ice.
0.0
47.
4-501.11; Core; A rolling cart and an ice scoop holder are cracked and have large holes in them. Equipment shall be maintained in good repair. PIC is aware and is replacing these pieces of equipment.
0.0
49.
4-601.11(B) and (C); Core; Various surfaces, such as the shelving at the drive thru and tea prep areas, the outsides of the biscuit ovens, and the carts used to roll ice buckets and tea, are beginning to buildup a light amount of food debris, grease, or residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
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 Report printed for PIC & emailed to gvalentine@bojanglesrdu.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
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 Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
*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: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*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. Michael Robinson (919)239-3334
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*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.
Inspection done by Brooks Robinson with Naterra McQueen. *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.
Ambient Air in walk in cooler was at 46 degrees when tempted with my thermometer. Foods in walk in cooler were holding adequate temps. There were problems with this unit in recent history. Advise manager turn down the thermostat to allow ambient air to be below 46 degrees F.
Cook assigned to breading chicken observed to return partial pan of chicken to walk in cooler, touching cooler handle with unwashed hands. PIC indicates that person with this duty is the only person to touch this handle. Recommend a written procedure showing how this handle is to be treated in a manner to allow someone who handles raw chicken to enter cooler, without other employees contaminating surfaces by then touching not-clean handle. Follow-Up: 11/11/2014
NOTE: Employee health policy presented today appears to meet all requirements of the Food Code except the verbage (or equivalent wording) of "conditional employee". A conditional employee is a potential food employee to whom a job offer is made, conditional on responses to subsequent medical questions or examinations designed to identify potential food employees who may be suffering from a disease that can be transmitted through food and done in compliance with Title 1 of the Americans with Disabilities Act of 1990...TIME AS A PUBLIC HEALTH CONTROL: This establishment has several food items on previously approved time control. Foods that were previously approved for time control (instead of temperature control) by our department can now be displayed for sale or service up to a maximum of 4 hours (according to the new North Carolina food service rules that went into effect on Sept. 1, 2012). If you desire to keep foods previously approved for time control up to 4 hours, all of your written policies must reflect this change and shall be followed accordingly. If you have further questions regarding this issue, contact Lucy Schrum at 919-868-2565 for additional information...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.
Observed worker handle raw sausage patties and then proceeded to handle utensils, handle on freezer, etc. without washing hands. After contaminating hands with raw meats or in any other way, hands must be washed before touching other items in kitchen.
2.0
10.
In walk-in freezer, found significant ice build-up on top of one box of chicken tender strips (however, these tenders were marked not to be used). Remember -- do not store food under dripping ice to prevent possible food contamination. Until leaks can be fixed, place pan under dripping ice.
0.0
11.
Sanitizer in 3rd sanitizing sink of 3-compartment sink at one time was less than 50 ppm (test strip did not turn color). Concentration shall be at least 50 ppm but should not exceed 200 ppm...Found some dried food debris on a few black bus tubs, interior of tub lids and tomato slicer that were being stored as clean. Thoroughly wash, rinse and sanitize these items before storing them as clean.
1.5
16.
Found Bo Rounds at 129-132F. They shall be kept at 135F or above.
0.0
18.
Found containers of raw cut tomatoes and cheese slices that were labeled with discard time of 3 hours after taken out of temperature control (these foods are on state approved time or TILT control). They shall be labeled with discard time of 2 hours after taken out of temperature control.
1.5
36.
Repair the leaking condensation lines or other leaking areas around walk-in freezer condenser since a large amount of ice is accumulating on food box below. Remove all ice accumulation from condenser and pipes (ensure no food is stored under dripping ice until leaks are repaired). Replace the damaged black insulation wrap on pipes in this unit...Replace the damaged/corroded metal and plastic strips of door frame on meat walk-in cooler door...Replace the torn door gasket on meat walk-in cooler...Repair or replace the damaged/corroded exterior side panel of biscuit oven so surface is in good repair...Replace the peeling/rusty shelving in dry storage area with shelves that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
1.0
40.
Clean the following soiled surfaces and areas: undersides/edges of some food prep tables, wire shelving and sink drainboards--undersides (near lights) above steam table and food hot holding areas--dunnage racks--shelving in walk-in coolers--small freezer door frames and gaskets and walk-in door gaskets--bottom interior back parts of fryers--small round ventilation fan...Remove accumulation of liquid in pans in cabinet below main soda dispensing area.
0.5
45.
Replace missing grout between floor tiles throughout kitchen and storage areas...Clean the soiled walls in dry storage areas and behind chemical storage shelf under 3-comp. sink...Remove peeling/damaged walls in dry storage and repaint as needed...Observed stained/rusty ceiling metal strips between ceiling panels. Replace or repaint stripping...Repair/replace the damaged tile floor and baseboard tiles under shelving in dry storage area...Seal small holes in walls throughout kitchen.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
In women's bathroom, secure the loose toilet seat on right toilet.
In walk-in freezer, observed several boxes of raw chicken stored above raw beef packages and bread packages. In all refrigerator and freezer units, store foods according to final cook temperatures (in the following manner, bottom to top): On bottom shelves store raw chicken; on next shelf up store raw ground meats or tenderized meats; on next shelf up store raw pork; on next shelf up store raw fish and raw eggs; on next shelf up store raw beef steak or roast beef; on top shelves store vegetables, breads, desserts, fully cooked foods, beverages, condiments and other ready-to-eat foods.
1.5
11.
Chlorine sanitizer in two sanitizer buckets was less than 50 ppm (test strip did not turn color). Approved chlorine concentration shall be at least 50 ppm but should not exceed 200 ppm...Observed food debris on mandolin, hand slicer and chicken tubs and lids that were being stored as clean. Thoroughly wash, rinse and sanitize these items before storing them as clean.
1.5
16.
Found many sausage patties at main steam table at 123-128F. They shall be kept at 135F or above.
2.0
18.
Found one pan of bone in chicken (wings) without in and out times on pan (this food is on state approved time control or TILT control). Ensure containers of all foods on approved TILT control are properly labeled with in (final cooking) and out (discard) times.
0.0
21.
Hot water at 3-compartment sink was 112F but it was 131F at tea preparation sink. Hot water at 3-compartment sink shall be a minimum of 130F at all times during operation.
0.0
30.
In outside locked storage room by dumpster enclosure, elevate containers of clean linen (wiping cloths) above the floor using approved shelving. Do not store chemicals above clean linen to prevent contamination from accidental spillage from chemicals.
0.0
34.
Clean the soiled shelving in walk-in cooler where clean chicken bus tubs and lids are stored...Found water in bottom of container which had clean utensils. Remove water from this container.
0.5
36.
Discard cracked ice scoop and scoop holder and replace as needed...Repair the leaking condensation lines or other leaking areas around walk-in freezer condenser since a large amount of ice is accumulating on pipes near condenser on on floor below. Remove all ice accumulation from condenser and pipes (ensure no food is stored under dripping ice until leaks are repaired)...Reactivate the devices on ice bin lids (below soda dispensing fountains) so that soda does not dispense when lids are open (currently soda dispenses when ice bin lids are open)...Re-secure the loose handle on outside of walk-in cooler door...Replace the damaged/corroded metal strips of door frame on walk-in cooler door...Ensure gaskets on walk-in units are sealing properly (some appear to be warped and are not properly sealing around doors when they are closed).
1.0
40.
Clean the following soiled surfaces and areas: undersides/edges of some food prep tables and solid metal shelving--splash areas on undersides of trash cabinets in dining area--large crack between right fryers at cooking line--interiors of metal cabinets under soda dispensing areas (remove spilled liquid from these areas) and other front metal cabinets--undersides (near lights) above steam table and food hot holding areas--dunnage racks--shelving in walk-in coolers--walk-in door gaskets.
0.5
43.
In women's bathroom, secure the loose toilet seat on right toilet.
0.0
44.
Remove the accumulation of grease from exterior of outside grease dumpster.
0.0
45.
Remove the ice from floor under condenser in walk-in freezer...Replace missing grout between floor tiles in kitchen and storage areas...Clean the soiled floor areas in walk-in freezer, back dry storage area, especially in corners, under shelving and by ice machine...Clean the soiled walls in dry storage areas...Clean the soiled floor in water heater room...Clean the soiled sides and edges of toilet stall doors in bathrooms (should also disinfect these areas).
0.5
46.
Replace missing filters where gaps are located in ventilation hoods...Above steam table/hot holding area, replace the peeling shatter-proof bulbs with similar bulbs.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE about handwashing: remember that hands must be washed after touching face and mouth (and after contaminating hands in any other way) before touching food and handling clean utensils/equipment
Found small metal strand (from brillo pad) in chicken breading flour. Remove metal strand from flour.
1.0
17.
Potato salad in front see-thru refrigerator was at 53F (air temperature on three thermometers hanging in this unit was around 55F). Potentially hazardous foods in this unit shall be kept at 45F or less.
2.0
26.
Found a few unlabeled containers of dry food products (grits and rice). Properly label these containers to denote food contents.
0.0
34.
Observed soiled raw chicken tray stored near (on same shelf as) clean metal mesh pan inserts for cooked chicken. Do not store raw chicken trays by clean utensils/inserts to prevent cross-contamination clean items.
0.0
35.
Observed unprotected beverage lids and food paper wraps (food contact sides up). Store these items inverted or in their original plastic containers to protect them from contamination.
0.0
36.
Replace the rusty and peeling shelving in dry storage and walk-in units with with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Repair the leaking condensation lines or other leaking areas around walk-in freezer condenser since a large amount of ice is accumulating on floor and on exterior of condenser unit. Remove all ice accumulation from condenser...Readjust doors on reach-in freezer by chicken breading area so that doors do not hit against each other when closed at the same time. In this same unit, repair the shelving brackets so shelving does not hang from strings or by other means...Reactivate the devices on ice bin lids (below soda dispensing fountains) so that soda does not dispense when lids are open...Air temperature as recorded on three different hanging thermometers in front see-thru refrigerator was around 55F. Repair this refrigerator so that it maintains an air temperature of 45F or less. Until this unit is repaired and maintaining proper temperatures, do not store any potentially hazardous foods in it, such as potato salad, milk, meat products, cheese products, etc.
1.0
40.
Clean the following soiled surfaces and areas: undersides/edges of some food prep tables and solid metal shelving--splash areas on undersides of trash cabinets in dining area--interiors of cabinets under soda dispensing areas--undersides (near lights) above steam table and food hot holding areas--dunnage racks.
0.5
44.
In outside dumpster enclosure, observed many chairs stacked up with large blue tarp on top of them. Remove these chairs and tarp from this area and properly dispose of them since they may become a rodent/small animal harborage area...Keep garbage dumpster side door closed whenever garbage is in it (observed open door today)...Replace the missing metal top (cover) on vacuum breaker at mop sink/can wash.
0.5
45.
Remove the excessive amount of ice from floor under condenser in walk-in freezer and floor near entrance to walk-in freezer...Replace missing grout between floor tiles in kitchen and storage areas...Clean the soiled floor areas in walk-in freezer, back dry storage area, especially in corners, under shelving and by ice machine...Repair the damaged floor threshold below the walk-in freezer door so this surface is smooth and easily cleanable...Replace the damaged/missing floor tiles in kitchen area...Replace the rusty/mildew damaged door to office and the rusty door frames to office and water heater room...Replace the missing caulk in corner cracks and crevices in mop sink/can wash area...Clean the soiled/mildewed wall surfaces under and behind shelving.
1.0
46.
Replace missing filters where gaps are located in ventilation hoods...Above steam table/hot holding area, replace the peeling shatter-proof bulbs with similar bulbs...Clean the dusty ceiling vent grates in kitchen area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: Recommend that food worker who works with raw chicken breading wear gloves during this activity.
Found some ice condensation accumulation on a few boxes of food in walk-in freezer. Remove ice from these boxes. Do not store food boxes under leaking condensation pipes until leaks can be fixed. In meantime, put
0.0
11.
Observed food debris on lemon slicer, tomato slicer, black chicken bus tub and a few food containers that were being stored as clean. Thoroughly wash, rinse and sanitize these items before storing them...Also observed worker submerge utensil into approved sanitizer at 3-compartment sink for only a few seconds. After thoroughly washing and rinsing utensils/containers, they shall be completely immersed in approved sanitizer for at least 2 minutes...Observed worker drying wet scoop with soiled cloth towel. After being properly washed, rinsed and sanitized, all food utensils must be air dried--not towel dried.
1.5
21.
Hot water at 3-compartment sink was 115-118F during inspection. Hot water at this sink shall be a minimum of 130F at all times during operation.
1.5
26.
Found a few unlabeled containers of dry food products. Properly label these containers to denote food contents.
0.0
35.
Found a few unprotected stacks of disposable beverage cups. Store cups in approved dispensers or in their original plastic sleeves pulled up to rims of top cups on stacks...To left of bakery ovens, observed many soiled foil/paper food wraps being stored as clean. Discard soiled wraps.
0.5
36.
Replace the damaged/rusty metal side of one biscuit oven...Replace damaged food containers or other containers used for storage...Replace the rusty and peeling shelving above 3-compartment sink, black shelf that tea urn is sitting on, and shelving in dry storage areas with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Repair the leaking condensation lines or other areas around walk-in freezer condenser since a large amount of ice is accumulating around this unit. Remove all ice accumulation from condenser and adjacent pipe lines...Readjust doors on reach-in freezer by chicken breading area so that doors do not hit against each other when closed at the same time. In this same unit, repair the shelving brackets so shelving does not hang from strings or by other means...Secure faucet on back handsink so that it does not move...Seal/caulk the crack between metal panel and door on interior side of door to walk-in cooler...Reactivate the devices on ice bin lids (below soda dispensing fountains) so that soda does not dispense when lids are open...Replace the missing/damaged caulking in vent hood above cooking/bakery oven lines...Replace the torn gasket on ice machine door/lid.
0.5
40.
Clean the following soiled surfaces and areas: splash areas on undersides of trash cabinets in dining area--corners of metal cabinets--undersides (near lights) above steam table and food hot holding areas--shelving in chicken walk-in cooler--dunnage racks--dining tables (outer brown edges).
0.5
45.
Remove the excessive amount of ice from floor under condenser in walk-in freezer...Replace missing grout between floor tiles in kitchen and storage areas...Clean the soiled floor areas in walk-in freezer, back dry storage area, especially in corners, under shelving and by ice machine...Repair the damaged floor threshold below the walk-in freezer door so this surface is smooth and easily cleanable.
0.5
46.
Lighting in chicken cooler was 1.2 to 3.8 foot-candles (fc), 1.5 to 7.8 fc in main cooler, 2.1 to 6.8 fc in walk-in freezer and 21 to 38 fc over many cooking line and food assembly surfaces. Provide at least 50 fc of shielded light in all food/beverage preparation, cooking line, ice machine and dishwashing areas. Provide at least 10 fc of shielded light in all walk-in units and all storage areas...Replace missing filters where gaps are located in ventilation hoods.
0.5
47.
In outside storage room by dumpster enclosure, found many items stored on floor. Elevate all items above floor 6 inches if using easily moveable shelving or 12 inches if using stationary shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: Recommend that food worker who works with raw chicken breading wear gloves during this activity.
Found some ice condensation accumulation on a few boxes of food in walk-in freezer. Remove ice from these boxes. Do not store food boxes under leaking condensation pipes until leaks can be fixed.
0.0
11.
Found significant food debris on orange salad spinner, lemon slicer, tomato slicer, some black chicken bus tubs and some stainless steel food containers being stored as clean. Thoroughly clean and sanitize these items before storing them...Observed dishwashing person wash and rinse food containers and utensils and then stack them up in approved sanitizer in 3rd sink so that items were not submerged completely under water. After thoroughly washing and rinsing utensils/containers, they shall be completely immersed in approved sanitizer for at least 2 minutes.
1.5
17.
Found liquid pasteurized eggs at 47-48F on ice in white container. Keep these eggs at 45F or less at all times.
0.0
21.
Hot water at 3-compartment sink went up to 120F during middle of inspection. About 20 minutes later, hot water went up to 126F and then quickly went back down to 122F. Hot water at this sink must be a minimum of 130F at all times during operation.
1.5
35.
Found several unprotected stacks of take-out beverage cups. Store cups in approved dispensers or in their original plastic sleeves up to rims of top cups on stacks.
0.5
36.
Repair the ice bin door by drive-thru area so that paper is not needed to keep it closed...Reattach loose metal side panel on one biscuit oven...Replace the rusty and peeling shelving above 3-compartment sink and in dry storage areas with shelving that meets the standards of the National Sanitation Foudation (NSF) or equivalent...Repair the leaking condensation lines or other areas around walk-in freezer condenser since a large amount of ice is accumulating around this unit. Remove all ice accumulation from condenser and adjacent pipe lines...Replace the cracked and damaged trash cans...Repair the biscuit refrigerator door so that it closes properly and does not hang crooked on the unit...Readjust doors on reach-in freezer by chicken breading area so that doors do not hit against each other when closed at the same time...Repair the leak under pipe on handsink by 3-compartment sink. Reattach this handsink to wall so that it does not wobble...Seal/caulk the crack between panel on interior side of door to walk-in freezer...Replace the missing plastic strips hanging inside main walk-in cooler door...Reactivate the devices on ice bin lids (below soda dispensing fountains) so that soda does not dispense when lids are open.
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food prep tables, counters and sink drainboards--baby high chairs in dining area--splash areas on undersides of trash cabinets in dining area--wire shelving above chicken breading area and in dry storage--black soda box shelf in back area.
0.5
42.
When allowed to hang freely, spray rinse arm at 3-compartment sink extends well below spill rim of sink compartments. Shorten this rinse arm so that when hanging freely, it does not extend down into sinks (to prevent possible backflow of wastewater through rinse arm) OR provide an approved backflow prevention device on this spray rinse arm if one is not present.
0.0
45.
Remove the excessive amount of ice from floor under condenser in walk-in freezer...Replace missing grout between some floor tiles in kitchen and storage areas...Clean the soiled floor areas in back dry storage area, especially in corners, under shelving and by ice machine...Repair the damaged floor threshold below the walk-in freezer door so this surface is smooth and easily cleanable.
0.5
46.
Observed unprotected light fixtures in walk-in cooler and in front see-thru refrigerator. Effectively shield these lights or provide shatter-proof bulbs...Observed inadequate lighting in many areas of walk-in units and in food preparation areas. In walk-in coolers and freezer, lighting was less than 1 to 6 ft-candles (fc) in many areas. Over right drainboard of 3-compartment sink it was 35 fc; over many food preparation areas and cooking surfaces it was 15-48 fc...Provide at least 50 fc of shielded light in all food/beverage preparation, cooking line, ice machine and dishwashing areas. Replace burned out light bulbs where needed...Provide at least 10 fc of shielded light in all walk-in units and in all storage areas...Replace missing filters where gaps are located in ventilation hoods...Clean the soiled ceiling vent fan areas in women's bathroom.
0.5
49.
Documentation of approved training - 2 point credit awarded.
In walk-in freezer, found raw pork chops stored above ready-to-eat foods. In walk-in cooler, found raw bacon stored above juice. Store foods according to final cook temperatures in all refrigerator and freezer units (see food storage chart given to manager).
0.0
11.
Found food debris on orange salad spinner, lemon slicer, tomato slicer, some black chicken bus tubs and soiled knife in storage. Thoroughly clean and sanitize these items before storing them.
1.5
16.
Found a few sausage patties that were at 128-130F. Maintain hot potentially hazardous foods at 135F or above.
0.0
35.
Found several unprotected stacks of take-out beverage cups. Store cups in approved dispensers or in their original plastic sleeves up to rims of top cups on stacks.
0.5
36.
Discard cracked or damaged food containers, other storage containers, gray condiment holder and cracked metal holders (for BoRounds) and replace as necessary...Replace torn gasket on walk-in freezer door...Repair the water drain under front steam table so water does not drip (small drip noted during inpection)...Repair the ice bin door by drive-thru area so that paper is not needed to keep it closed...Replace the missing/broken handle on one fryer door...Remove paper from behind the door latch piece on one biscuit oven...Remove the excess carbon build-up on biscuit sheet pans...Replace the rusty and peeling shelving above 3-compartment sink and in dry storage areas with shelving that meets the standards of the National Sanitation Foudation (NSF) or equivalent...Repair the leaking condensation lines or other areas around walk-in freezer condenser since a large amount of ice is accumulating around this unit. Remove all ice accumulation from condenser and adjacent pipe lines...Replace the damaged kitchen trash can (since it is no longer easy to clean).
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food prep tables, counters and sink drainboards--corners and back panel areas of front metal cabinets--back interior bottom areas of fryers (large grease build-up)--behind back table mount to left of small frozen food freezer--baby high chairs in dining area--splash areas under trash cabinets in dining area.
0.5
42.
When allowed to hang freely, spray rinse arm at 3-compartment sink extends well below spill rim of sink compartments. Shorten this rinse arm so that when hanging freely, it does not extend down into sinks (to prevent possible backflow of wastewater through rinse arm).
0.0
45.
Remove the excessive amount of ice from floor under condenser in walk-in freezer...Replace the damaged and missing caulk around back handsink. Ensure caulk is smooth and easily cleanable...Replace the missing ceiling panels above ice machine...Replace missing grout between some floor tiles in kitchen and storage areas.
0.5
46.
Observed many unprotected light fixtures in kitchen area. Effectively shield these lights or provide shatter-proof bulbs...Observed inadequate lighting in many areas of walk-in units and in food preparation areas. In walk-in coolers and freezer, lighting was less than 1 to 6 ft-candles (fc) in many areas of these units. Over tea preparation area, lighting was 18-23 fc; over ice machine it was 27-29 fc; over many areas of cooking line it was 26-32 fc; over many food preparation areas it was 21-28 fc...Provide at least 50 fc of shielded light in all food/beverage preparation, cooking line, ice machine and dishwashing areas...Provide at least 10 fc of shielded light in all walk-in units and in all storage areas...Replace the missing panel in vent hood above biscuit ovens...Clean the soiled vent hood filters.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Dishes were being washed,rinsed, but left in the sanitizer solution for at least two minutes. Clean out the ice scoop holder. There was mold and dirty water in the ice scoop holder. The dishes were washed correctly. The ice scoop holder was washed.
1.5
33.
The ice scoop was left in seating water. In-use utensils can be left in seating water only if the water is 135 degrees F or above or 45 degrees F and below.
0.5
36.
Replace the torn gaskets.
0.5
40.
Clean the gaskets. Clean the storage shelves.
0.0
45.
Clean the floors under the deep fryer areas.
0.0
46.
The lighting in the walk-in cooler and freezer units were below 10 foot candles of light. Increase the lights in the walk in cooler and freezer units to 10 foot candles of light at least 30 inches above the ground.
0.0
49.
Documentation of approved training - 2 point credit awarded.
The ice scoop was left in seating water and there was debris in the water. Ice is considered a food and since the ice scoop is a food contact surface. The ice scoop must be stored in a clean surface at all times. The ice scoop was taken down and washed. The scoop holder was also washed. Drill holes in the bottom of the ice scoop holder so the water can drain out.
1.5
16.
The gravy was only reaching 115 degrees F. The mash potatoes were only reaching 113 degrees F. These foods must be held hot at 140 degrees F. The food was reheated to 165 degrees F.
2.0
33.
The ice scoop on the front counter was left in the ice. Keep the ice scoop inverted out of the ice.
0.5
40.
Clean the gaskets and replace all torn gaskets. Clean the wire racks storage shelves.
0.5
46.
Replace the missing light shields in the kitchen area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Food oils present in 3 multi-use food containers, after wash/sanitize/storage steps ; CDI-washed/sanitized during inspection. SLime mold present in upper compartments of ice maker.
1.5
26.
Dry food bins containing flour and batter are not labelled(Dry food storage containers must have labels that denote contents).
0.5
36.
2 Pepsi soda machines have pooled liquid build-up in pans housing the pumps. Fan housing/coils are freezing over with ice in 2 door freezer, beside breader station. Glass door refrigerator beside front counter: shelf brackets have peeling paint and rust on surfaces, exterior panels and door seals have areas of damage and corrosion that make cleaning difficult.Finish coating peeling and corrosion present on surfaces of wire shelves in raw chicken walk-in refrigerator and in produce walk-in refrigerator (lemon storage shelf only).
0.5
40.
Corrosion/food oils present on wire shields and light housings , above service/prep line and above hot hold biscuit and wrapped sandwich trays.
0.5
44.
Current food waste dumpster has open seam at bottom, allowing liquids and food to spill onto ground.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Return visit 12/10/2008 to verify cleaning of ice maker. Time Vs. Temp. approvals for bone-in chicken/supremes/working batch of batter dip are present in facility and being adhered to. Follow-Up: 12/10/2008
