Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 04/23/2024
Score: 97.5
#
Comments
Points
10.
5-203.11; Priority Foundation; Observed the only handwashing sink in kitchen not working. Manager stated repairmen has been contacted to repair sink. At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees. Employees will use hand sink in employee restroom until repair. Verification required: EC will return by Friday April 26, 2024 to verify handwashing sink has been repaired.
1.0
16.
4-602.11; Core; Observed slight pink residue on metal ice chute of ice machine. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Clean this machine more frequently.
1.5
16.
4-501.114; Priority; Observed chlorine sanitizer concentration in three compartment sink below 50ppm. Chlorine sanitizer concentration shall be 50-200ppm. CDI-Sanitizer was made to appropriate concentration.
0.0
23.
3-501.17; Priority Foundation; Observed hot dogs and ham opened previous day but not date marked. Refrigerated, ready-to-eat TCS(Time/Temperature Control for Safety) foods shall be dated and kept no more than 7 days after being prepared or package opened (day #1 is the preparation or open date). CDI-Dates were added to items during inspection.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled bottom interior in reach-in fridge and exterior of three compartment sink. 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, debris, and/or grease.
0.0
General Comments
Verification required: EC will return by Friday April 26, 2024 to verify handwashing sink has been repaired. Follow-Up: 04/26/2024
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 10/27/2023
Score: 98
#
Comments
Points
16.
4-602.11; Core; The ice machine guard has slight pink residue buildup and the upper connecting edge has brown buildup...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Clean this machine more frequently.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A large bag of pepperoni, some diced eggs, and slices of tomato measured up to 44F in the flip-top cooler...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Items moved to reach-in to cool. Lower the temperature of this flip-top unit so that it can maintain food cold at 41F or below.
1.5
37.
3-302.12; Core; A cluster of salt/sugar/pepper shakers and bottles were not labeled...Containers of foods that are not immediately recognizable shall be labeled with the common name of the food.
0.0
49.
4-601.11(B) and (C); Core; Light food debris and residue soil the bottom shelves of some of the reach-in units...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, debris, and/or grease.
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 02/23/2023
Score: 97.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have a written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan 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. CDI-Written clean up plan was emailed to PIC at the end of inspection.
0.5
28.
7-204.11 ; Priority; Observed chlorine sanitizer solution in spray bottle with concentration above 200ppm. Chlorine sanitizer concentration shall be 50-200ppm. CDI-PIC diluted sanitizer to proper concentration.
1.0
28.
7-102.11; Priority Foundation; Observed two chemical spray bottles 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-Spray bottles were labeled during inspection.
0.0
35.
3-501.13 ; Priority Foundation; Observed frozen package of hot dogs and deli ham thawing on pushcart. TCS(Time/Temperature Control for Safety) foods shall be thawed Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; or completely submerged under running water: at a water temperature of 70F or below, with sufficient water velocity to agitate and float off loose particles in an overflow. CDI-by educating PIC and putting frozen hot dogs and ham in reach-in fridge.
0.0
47.
4-501.11; Core; Observed ice build-up inside pizza reach-in freezer. Equipment shall be maintained in good repair. Repair freezer.
0.0
49.
4-601.11(B) and (C); Core; Observed dusty metal shelving throughout. Non food contact surfaces shall be maintained clean. Increase cleaning on these surfaces.
0.0
55.
6-501.12; Core; Observed soiled light shield in back storage area near ice machine, floor drain underneath three compartment and dusty ceiling vent in employee restroom. Physical facilities shall be maintained clean. Increase cleaning in these areas.
0.5
56.
6-403.11; Core; Observed container of employee foods stored above establishment's food and employee foods in bottom flip top prep cooler stored with establishment's foods. Areas shall be designated for employees' food and beverages so establishment's food is protected from contamination. Provide and label a designated area at the bottom of reach-in fridge and/or bottom flip top prep cooler for employee food and beverages.
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 08/29/2022
Score: 96
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have a written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan 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. CDI-Written clean up plan was emailed to PIC at the end of inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Observed chili and nacho cheese in dispenser holding 93-98F. Employee stated the dispenser has been having temperature issues and a new hot hold dispenser was ordered. Except during preparation, cooking, cooling or when time is used as the public health control TCS(Time/Temperature Control for Safety) food shall be maintained 135F or above for hot holding. CDI-Items were voluntary discarded during inspection.
1.5
23.
3-501.17; Priority Foundation; Observed open packages of hot dog, ham, cut lettuce and cut tomatoes prepped the previous day not date marked. Ready-to-eat TCS(Time/Temperature Control for Safety) foods shall be dated and kept no more than 7 days after being prepared or package opened (day #1 is the preparation or open date). CDI-Dates were added to items during inspection.
1.5
45.
4-903.11(A) and (C); Core; Observed boxed of paper towels, plastic cups and other single use items stored directly on the floor in kitchen area. Single service and single use articles shall be stored at least 6 inches above the floor. Keep these items elevated.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled bottom interior of pizza reach-in freezer and exterior of cabinets in front area. Non food contact surfaces shall be maintained clean. Increase cleaning on these surfaces.
0.5
54.
5-501.15; Core; Observed missing top lid on outside dumpster. Dumpsters used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors or covers. Contact dumpster company to provide a new dumpster.
0.0
56.
6-403.11; Core; Observed container of employee foods stored above establishment's food and employee foods in bottom flip top prep cooler stored with establishment's foods. Areas shall be designated for employees' food and beverages so establishment's food is protected from contamination. Provide and label a designated area at the bottom of reach-in fridge and/or bottom flip top prep cooler for employee food and beverages.
0.5
General Comments
No PIC signature captured. Paper inspection report provided and signed by PIC at the end of inspection.
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 11/30/2021
Score: 95.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility did not have a written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan 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. No points deducted and written clean up plan was emailed to manager.
0.0
16.
4-501.114; Priority; Observed a spray bottle of chlorine sanitizer with a concentration below 50ppm. Chlorine sanitizer solution shall have concentration 50-200ppm. CDI-Sanitizer was replaced.
1.5
23.
3-501.18; Priority; Open package of ham not date marked in front reach-in fridge and employee stated ham was opened 11/18. Ready-to-eat TCS* foods shall be kept for no more than 7 days after being prepared or package opened (day #1 is the preparation or open date). CDI-Ham was voluntary discarded.
1.5
28.
7-102.11; Priority Foundation; Observed a spray bottle filled with sanitizer 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. Labeled at time of inspection. CDI- Spray bottle was labeled during inspection
0.0
45.
4-903.11(A) and (C); Core; Observed two boxes of food trays stored directly on the floor. Single service and single use articles shall be stored at least 6 inches above the floor.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled bottom interior of pizza reach-in freezer, condiment cabinet and dusty metal shelving. Non food contact surfaces shall be maintained clean. Increase cleaning in these area.
0.5
56.
6-403.11; Core; Employee foods were in bags and containers inside the bottom make line prep cooler. Areas shall be designated for employees' food and beverages so establishment's food is protected from contamination...Designated containers that are labeled for employee food and store them on a bottom shelves (below and away from establishment's foods).
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
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 02/25/2021
Score: 95
#
Comments
Points
General Comments
NOTE: Establishment is on their own private well, according to food establishment manager. No water sample taken today; one will be take at a later date...Verification required for Item #23 on this report. By March 7, 2021, send photos of correct consumer advisory on menu and monitor to Lucy.Schrum@wakegov.com or text to 919-868-2565. Follow-Up: 03/07/2021
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 02/24/2020
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.
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 01/16/2019
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. Follow-Up: 01/25/2019
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 07/12/2018
Score: 99
#
Comments
Points
General Comments
*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
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 01/19/2018
Score: 99
#
Comments
Points
General Comments
*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.
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 08/18/2017
Score: 96
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Follow-Up: 08/28/2017
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 01/20/2017
Score: 95
#
Comments
Points
General Comments
Verification visit to be made on January 30, 2017 to evaluate completion of Items #23, #34 and 49 on this report...Establishment is on their own private well, according to food establishment manager. Well was inspected but no water sample taken today. Follow-Up: 01/30/2017
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 07/20/2012
Score: 98
#
Comments
Points
11.
Chlorine sanitizer in spray bottle was at concentration above scale of test kit, over 200ppm. [Chlorine sanitizer should be used at concentration of 50-100ppm.]. CDI-Concentration adjusted.
1.5
25.
Metal stem food insertion thermometer was not accurate. [Thermometer should read 32F in ice water. Thermometer was calibrated during inspection.].
0.5
49.
No documentation of approved training - no credit awarded.
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 01/24/2012
Score: 96.5
#
Comments
Points
10.
Raw chicken and raw beef were stored on wire shelves, above potato rounds, in 2 door freezer. Raw shell eggs were stored on wire shelves, above salad dressings, in 1 door refrigerator. [Must store food in order of required final cook temperature. Foods with higher required final cook temperatures must be stored below food with lower required final cook temperatures. Raw eggs must be below or away from salad dressing. Raw chicken must be below raw beef and vegetables. Use the `Food Storage Chart` that is posted on side of refrigerator as a guide.]. CDI-Foods rearranged.
1.5
11.
Approved sanitizer was not prepared and available for use. CDI-Sanitizer prepared by operator. This sanitizer is for food contact surfaces that can not be submerged in utensil wash sink. Once these items, such as prep refrigerator cutting boards, have been cleaned, spray on sanitizer and allow it to air dry.
1.5
19.
Spray bottle of degreaser was not labelled. [Toxic product containers must be labelled to denote contents.]
0.0
25.
Metal stem food insertion thermometer read minus 20 degrees in ice water. [Thermometer should read 32F in ice water. Thermometer was calibrated during inspection.].
0.5
49.
No documentation of approved training - no credit awarded.
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 07/25/2011
Score: 96
#
Comments
Points
25.
2 metal stem food insertion thermometers are not accurate, off by 10-20 degrees. The dials on these thermometers spin too freely and do not remain accurate after calibration [Replace these thermometers.]
1.0
36.
Paint is sticky and peeling on cabinet doors below counters in front prep room [Need to clean these cabinet doors, then use a washable paint to re-coat them.]. The 1 door SUPERIOR brand refrigerator is not functioning [Either clean and repair the unit, or remove it from permitted facility.]. Cooling unit is freezing and is covered in ice, inside the Jordan Brand refrigerator.
1.0
40.
Mold growth is present on interior of 1 door reach-in refrigerator that is unplugged and not in-use. Some of the cabinets below food service counters have build-up food debris/spills on interior surfaces. Chemical spills are on surfaces of metal shelving, below utensil wash sink.
1.0
43.
Need to caulk seal the open gap where handwash sink joins the wall.
0.0
44.
Mop sink faucet is leaking water from back-flow prevention valve and from faucet outlet.
0.5
45.
Dirt/debris build-up is under the plastic shelving in back room.
0.0
46.
Fume hood vent grills are damaged and no longer effective at stopping grease vapors from entering the hood system [Replace the damaged vent grills.].
0.0
47.
Plastic shelving in mop sink room, where paper products and single service items are stored, is too close to floor to allow a mop or broom to clean under the lower shelves. (Shelving must be designed so that the bottom shelf is at least 12 inches above the floor, or 6 inches above the floor if on wheels.)
0.5
49.
No documentation of approved training - no credit awarded.
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 01/10/2011
Score: 97.5
#
Comments
Points
25.
Metal stem food insertion thermometer is damaged, dial spins too freely. (Replace with another metal stem food insertion thermometer.)
0.0
34.
Clean cutting board is stored on utensil wash sink faucet. (This area is too prone to contamination by splash from dishwashing activities to be considered an approved location for clean utensil storage.)
0.5
35.
Rims of cups are not protected from contamination by customer sneeze/handling, at water station.(Either keep the plastic shipping sleaves pulled up over rims, or use a dispenser that protects that cup rims.)
0.5
36.
The wood block style knife holder used in food stand is not easily cleanable, once insert slots become contaminated. (Need to replace this knife holder with a model that has easy to clean surfaces and no crevices or slots that trap food/debris.)
0.5
40.
Dust/debris build-up is present on wire cart that holds microwave oven. Pooled liquid and mold growth are present on interior of unplugged, not in use, 1 door reach-in refrigerator. Some of the cabinets below food service counters have build-up of dry food debris on interior sufaces.
0.5
43.
One toilet in men`s restroom has a broken tank cover, and runs water into bowl continuously. (Replace tank cover, and repair toilet.) Handwash signs are not provided in the restrooms that employees use (Handwash signs provided by inspector today.)
0.0
45.
Walls behind handwash sink and utensil wash sink have build-up of debris splash and stains on surfaces. Need to caulk seal that open gap where handwash sink joins the wall. Build-up of dirt/debris is present under the plastic shelves in mop sink room.
0.5
47.
Plastic shelving in mop sink room is too close to floor to allow a mop or broom to clean under the lower shelves. (Shelving must be designed so that the bottom shelf is at least 12 inches above the floor, or 6 inches above the floor if on wheels.)
0.0
49.
No documentation of approved training - no credit awarded.
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 08/16/2010
Score: 95
#
Comments
Points
10.
In the reach-in cold hold unit. Hamburger patties were stored above raw eggs. Raw eggs were stored above salad dressings. In the freezer reach-in unit raw sausage patties were stored above pizza. In the same unit raw hamburger patties were stored above bread. In the reach-in unit turkey burgers were stored above pork. Food must be stored according to the final cook temperature. The items were rearranged.
1.5
11.
The chlorine sanitizer was well over 200 parts per million. The chlorine sanitizer must be between 50 to 100 parts per million. Check the sanitizer daily to ensure the proper strength of sanitizer is being used. There was a small amount of pink algae in the ice machine. Ice is considered a food and must be stored on a clean surface. The violations were corrected during the inspection.
1.5
33.
There were two food utensils that were stored between the grill and the reach-in refrigerator.
0.0
35.
Keep the plastic inverted on the plastic cups. Single service items must be used once and thrown away.
0.5
36.
Replace the torn gaskets. There was a wooden knife holder. The wooden knife holder is not easy to clean. All food service equipment must be easily cleanable and in good repair.
0.5
40.
Clean the gaskets. Clean the wire rack shelves.
0.5
45.
Clean the floors and walls near the sinks and food prep areas.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 03/29/2010
Score: 95
#
Comments
Points
11.
The chlorine sanitizer must be at least 50 parts per million at all times. The sanitizer solution was shining no signs sanitizer. Check the sanitizer daily to ensure the proper strength of sanitizer is being used. Clean the inside of the ice machine to remove the mold and pink Alge. Ice is considered a food and must be stored on a clean surface. The violations were corrected.
1.5
17.
The diced tomatoes were being cold held at 53 degrees F. The shredded cheese was being held cold at 51 degrees F. These food must be held cold at 45 degrees F or above. The violations were corrected.
2.0
39.
There was a wooden knife holder all equipment must be smooth and easy to clean. Replace the knife holder with a wall mounted knife holder.
0.5
40.
Clean the gaskets and replace the torn gaskets. Clean all the wire racks shelves.
0.5
45.
Clean the floors and walls near the sinks and food prep areas. Repair the cracked ceiling in the first stall in the ladies rest room.
0.5
47.
Keep storage at least 12 inches above the ground.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 07/09/2009
Score: 96
#
Comments
Points
10.
In the cold hold unit hamburger patties were stored above eggs. Food must be stored according to the final cook temperature of the food product. The food was rearranged.
1.5
11.
Chlorine sanitizer must be 50 to 100 parts per million. There was one sanitizer bottle that was showing no sanitizer solution at all. There was another bottle that was well over 200ppm. Check the sanitizer daily to ensure the proper strength of the sanitizer. The sanitizer was made over again and is now 50 parts per million.
1.5
25.
The thermometer was 20 degrees F off. The thermometer was calibrated to the proper temperature (CDI)
0.0
34.
The ice scoop was stored on top of the ice. The ice scoop must be stored with the handle inverted up out of the ice. The ice scoop can be stored on any clean and sanitized surface. The scoop was moved to a clean and sanitized surface. (CDI)
0.0
39.
There was a wooden knife holder all equipment must be smooth and easy to clean. The knife holder must be replaced with a wall mounted knife holder.
0.5
40.
Clean the storage charts. Clean the storage cabinets. Clean the sides of the equipment.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 10/30/2008
Score: 95
#
Comments
Points
10.
In the freezer unit hamburger patties were stored above ready to eat pretzels and flour tortillas shells. Hamburger patties were stored above orange juice and eggs. Foods must be stored according to the final cook temperature of the food product.
1.5
17.
The cheese was in the cooling unit was held at 63f, and sour cream was being held at 55f. These foods must be held at 45f or below.
2.0
25.
Provide an accurate thermometer to check the food temperatures. The thermometer was 10f off.
0.0
28.
There were mice droppings behind the ice machine and the hot water heater.
1.0
35.
Store the cups on the counter with the plastic inverted to the top cup.The cups on the counter had no plastic or protective covering on the cups. Single service items must be stored in a manner to prevent contamination.
0.5
40.
Clean shelves in the kitchen area.
0.0
45.
Clean the floors in the dry storage area.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 5900 Oak Forest Dr RALEIGH, NC 27616-2903 Facility Type: Restaurant Inspection Date: 12/29/2006
Score: 90.5
#
Comments
Points
14.
REPLACE PLASTIC, FOLDING TABLE WITH NSF/ANSI APPROVED TABLE. ALL FOOD SERVICE EQUIPMENT SHALL BE NSF/ANSI APPROVED OR EQUAL. OBSERVED EMPLOYEE PORTIONING FRENCH FRIES ON UNAPPROVED TABLE.
1.0
16.
PROTECT ALL SINGLE SERVICE UTENSILS WHILE IN STORAGE OR SERVICE FROM CROSS-CONTAMINATION. OBSERVED PLASTIC FORKS, KNIVES AND SPOONS STORED SO THAT THE EATING SURFACE IS UNPROTECTED. KEEP PLASTIC FORKS, KNIVES AND SPOONS IN COVERED CONTAINERS.
1.0
17.
CLEAN GRILL & FRYERS AND SELF UNDER GRILL AND FRYERS. CLEAN TWO COMPARTMENT UTENSIL SINK.
2.0
21.
CLEAN OUTSIDE BASE OF TOILETS AND OUTSIDE FRONT OF URINALS. CLEAN WALLS IN CUSTOMER TOILET FACILITIES UNDER URINALS.
1.0
28.
CLEAN FLOORS IN UTENSIL WASHING ROOM, ESPECIALLY IN CORNERS AROUND AND BEHIND EQUIPMENT. REMOVE ITEMS ON THE FLOOR TO FACILITATE CLEANING.
0.5
29.
PROVIDE 50 FT-CANDLES OF LIGHT ON FOOD PREPARATION AND UTENSIL WASHING SURFACES. LIGHTING ON FOOD PREPARATION TABLES, GRILL, REFRIGERATION PREPARATION AREA WAS 35 - 40 FT-CANDLES.
1.0
31.
STORE TOXIC MATERIALS IN A SPECIAL AREA THAT IS PLAINLY MARKED. THESE MATERIALS MUST BE STORED TO PREVENT ACCIDENTAL ADULTERATION OF FOOD OR CONTAMINATION OF UTENSILS, EQUIPMENT, SINGLE SERVICE ARTICLES OR LINENS. OBSERVED BOTTLES OF CHEMICAL STORED OVER BOXES OF FOOD/ UTENSILS/ EQUIPMENT.
2.5
32.
MAINTAIN THE STORAGE ROOM SO THAT IT CAN BE CLEANED AND ANY PRESENCE OF PESTS CAN BE DETECTED. OBSERVED BOXES STORED ON THE FLOOR; UNORGANIZED STORAGE ROOM; ABSORBENT WOODEN BOARD UNDER LEG OF STORAGE SHELF. STORE ALL ITEMS 12" ABOVE THE FLOOR ON LEGS OR 6" ABOVE THE FLOOR ON WHEELS.
0.5
General Comments
11. SANITIZER WAS WELL OVER THE 200 PPM LIMIT FOR CHLORINE. PLEASE PROVIDE A WIPE-ON OR SPRAY ON SANITIZER AT 50 - 100 PPM AVAILABLE CHLORINE AND TEST THE SOLUTION WITH CHLORINE TEST STRIPS TO INSURE APPROPRIATE SANITIZER CONCENTRATION.
