3-501.16(A)(1) ; Priority; Observed buffalo chicken wings on hot bar and fried chicken and chicken nuggets in hot hold unit with temperatures below 135F(see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI-Foods were voluntarily discarded.
1.5
39.
3-305.11; Core; Observed box of chicken stored directly on floor in walk-in freezer. Food shall be protected from contamination by storing at least 6 inches. CDI-Box was moved to shelf during inspection.
1.0
49.
4-601.11(B) and (C); Core; Observed slightly soiled shelving of open display fridge. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on this surface.
3-501.16 (A)(2) and (B); Priority; Observed deli meats in open display cooler with temperatures above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Deli meats were moved to walk-in cooler.
NOTE: Make sure to cool deli meats after prep to 41F or below before placing in open display cooler.
1.5
33.
3-501.15;
0.0
39.
3-305.11; Core; Observed boxes of foods stored directly on the floor in walk-in freezer. Food shall be protected from contamination by storing at least 6 inches. CDI-Boxes were moved to shelves during inspection.
4-601.11(B) and (C); Core; Observed dusty open refrigerator cooler vents. Non food contact surface shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning in this area.
3-305.11; Core; Observed two boxes of foods on the floor in walk-in freezer. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Boxes were moved to shelf during inspection.
0.0
47.
4-501.11; Core; Observed tears on heat pad at wrap station. Manager placed work order for new heat pads. Equipment shall be maintained in a state of good repair. Replace heat pad.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler and open refrigerator cooler vents. Non food contact surface shall be maintained clean. Increase cleaning in these areas.
0.5
54.
5-501.115; Core; Observed pallets, broken carts, trash and other items stored around outside dumpster area. Store manager provided work orders placed for an second outside dumpster and cleaning around dumpster area. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items. Remove unnecessary items/clean dumpster area.
0.5
55.
6-501.12; Core; Observed slightly soiled floors in walk-in cooler. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas.
0.5
55.
6-501.11; Core; Observed one broken handwashing sink in men's restroom. Store manager provided work order to replace handwashing sink. Physical facilities shall be maintained in good repair. Replace handwashing sink.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an ANSI accredited program. Obtain Certified Food Protection Manager certificate.
1.0
21.
3-501.16(A)(1) ; Priority; Observed BBQ wings and plain wings with temperatures below 135F at hot hold unit due to one heat lamp bulb not working and one missing. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) food shall be maintained at 135F or above for hot holding. CDI-Wings were reheated and only placed under heat lamps that were functioning.
1.5
47.
4-501.11; Core; Observed two heating lamp bulbs at wing hot hold unit not working. Equipment shall be maintained in a state of good repair. Replace heat lamp bulbs.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler, spacing between sliding doors of deli display cooler, open refrigerator cooler vents. Non food contact surface shall be maintained clean. Increase cleaning in these areas.
0.5
54.
5-501.115; Core; Observed pallets, broken carts, filled buckets and other items stored around outside grease dumpster. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items. Remove unnecessary items.
0.0
55.
6-501.12; Core; Observed slightly soiled floors in walk-in cooler and walk-in freezer. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an ANSI accredited program. Obtain Certified Food Protection Manager certificate.
1.0
10.
6-301.12; Priority Foundation; Observed handwashing sink closest to prep sink without any paper towels in dispenser. Each handwashing sink shall be provided with individual disposable towels or other hand drying devices. CDI-Paper towels placed at handwashing sink.
0.0
23.
3-501.17; Priority Foundation; Observed a few deli meats in deli display case with moist labels making it difficult to clearly read date markings. (TCS) Time/Temperature Control for Safety foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. CDI-Deli meats were re-labeled.
0.0
28.
7-204.11 ; Priority; Observed Quaternary Ammonium (QA) sanitizer at three compartment sink with concentration above 400ppm. Quaternary Ammonium sanitizer shall have concentration 150-400ppm. CDI-Water added to dilute concentration to appropriate strength.
1.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler, open refrigerator cooler vents and shelving near chicken wings. Non food contact surface shall be maintained clean. Increase cleaning in these areas.
0.5
54.
5-501.110; Core; Large amount of bagged trash was flowing above top of trash dumpster, and many bags were on ground around dumpster. Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Remove trash and cardboard around dumpster area.
0.5
54.
5-501.113; Core; Top dumpster lids were open. Outside trash, recycling and grease receptacles shall have tight-fitting lids...Keep dumpster lids closed when not in use.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
CFPM: Bill Pritsky, CFPM Exp. 8/25/2021...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment. No recipient signature due to COVID-19 precautions.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Verification visit to be made on Wednesday, September 2, 2020 to evaluate completion of Item #20 on this report...Inspection report sent to PIC via email, and EHS verified it was received before leaving establishment. Follow-Up: 09/02/2020
*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. Lauren Harden 919-500-0943
*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. Lauren Harden 919-500-0943
*TCS: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
*TCS: Time temperature control for safety foods or also called potentially hazardous foods...*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 refrigeration 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 refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Follow-Up: 10/29/2015 To help us better serve you please complete an anonymous survey by Friday, October 23rd at this link: https://www.surveymonkey.com/r/BCTKZSB
Box of potato fries and boxes of chicken wings were 114-134F while stored in heated display. [Potentially hazardous foods being stored hot must be 135F or warmer.] CDI-Discarded
2.0
17.
3 pimento cheese, 3 potato salad, 3 banana puddings,8 piece box of chicken, 4 boxes of chicken wings were 51-54F while stored in open front deli case. [Potentially hazardous foods being stored cold must be 45F or colder.]CDI-Discarded
2.0
19.
2 buckets being used to store sanitizer were not labeled. [Label the buckets, 'Sanitizer'.].
0.0
36.
Prep sink faucet leaks water when faucet handles are turned to 'off' position. Open front deli case was not able to maintain food at 45F or colder, as required.
0.5
40.
SLime build-up was on drain of closed front deli case refrigerator. Food oil build-up was on surfaces, in lower cabinet of fryer. Food debris build-up was on lower shelf and board cleats of prep table, beside fryer.
0.5
49.
No documentation of approved training - no credit awarded.
Build-up of metal powder, from sharpening of blade, was in upper sharpening stone compartment of food slicer. When plastic blade guard was opened , the metal powder fell out onto slicer base platform. CDI-Operator cleaned slicer during inspection.
1.5
35.
Stacks of single service plastic food containers , stored on bottom shelves below slicers, were contaminated with splashed liquids from floor cleaning activities. Either move the single service food containers out of floor cleaning splash zone, or change floor cleaning practices, to prevent contamination of single service food containers.
0.5
49.
No documentation of approved training - no credit awarded.
Containers of cooked chicken ranged in temperature from 46.5-48, on refrigerated display shelves. [Potentially hazardous foods being stored cold must be at 45F colder.].CDI-Discarded.
2.0
36.
1 proofer and 1 retarder are not functioning properly.
0.0
40.
Food debris/oils build-up are in seam of the prep tables that slicers are mounted on . Food oil build-up present in lower cabinet of fryer.
0.5
44.
2 dumpsters used for food wastes do not have the required drain plugs.
0.0
49.
No documentation of approved training - no credit awarded.
2 boxes of chicken wings stored in hot hold display were 100-110F (Potentially hazardous foods being stored hot must be at least 135F.).
2.0
35.
Cups at coffee station are not protected from customer sneeze/contamination (These single service cups must be provided through a dispenser that protects the rims, or the plastic shipping sleave must stay on the stack of cups covering the cup rims.)
1.0
36.
There is a large gap between the wall panel and baseboard tiles, in the walk-in refrigerator (Need to seal this open gap with caulk or grout so that food/debris does not accumulate in this difficult-to-clean crevice.)
0.5
40.
Food/debris accumulation present on surfaces of prep table frame, beside fryer. Build-up of meat juices/debris present on ledges and frame inside the closed front deli refrigerator that stored RTE meats and cheeses.
0.5
44.
Both of the dumpster doors were left open after use. Vegetables,fruits, and trash were accumulated on ground around dumpsters. Old mattresses were stacked on ground behind dumpsters. (Dumpster lids and doors must be closed when not in immediate use. The area surrounding dumpsters must be free of trash/debris build-up.)
1.0
49.
Documentation of approved training - 2 point credit awarded.
Found a large bug crawling on floor by 3-compartment sink. Also found several flies in deli area. Rid the premises of these insects using methods approved for food service establishments.
1.0
30.
Do not store clean apron on personal sweaters or other clothing.
0.0
35.
Found many take-out plastic food containers being stored on soiled shelving and cabinets. Clean these areas...Found unprotected beverage cups at coffee self-service station. Keep these cups in an approved dispenser or in their original plastic sleeves pulled up to rims of top cups on stacks.
0.5
36.
After thoroughly cleaning side cracks of metal cabinets, replace missing or damaged caulking. Ensure caulk is smooth and easily cleanable...Remove the large accumulation of ice on left side of see-through refrigerated deli display case...Remove tape from sides of table near fryer...
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food preparation tables, counters, sink drainboards and drawer handles--some deli dunnage storage racks--metal cabinets, especially in corners and cracks--knife holders and adjacent tables--interior of fryer (basket)--shelving above 3-compartment sink and spice/cooking oil shelves to left of fryer-- walk-in freezer door edges--non-food contact exterior areas of food slicers--deli bag holders--interiors of drawers--interiors of middle sink of 3-compartment sink--plastic wrap area--interiors of refrigerated see-thru display units (food debris accumulated in lower areas)--food scales--underside of trash area cabinet at self-serve coffee station.
0.5
43.
Clean the soiled undersides of urinal and handicap stall toilet in men`s bathroom.
0.0
44.
Remove the large amount of trash, old couch, mattresses, etc. from ground around dumpsters and properly dispose of these items...Replace the leaking garbage dumpster that has rusted through...Keep garbage dumpster doors closed whenever garbage is in them.
1.0
45.
Thoroughly clean the floor throughout the entire deli, including in mop sink/can wash room (many dark spots noted)...Clean the soiled ceiling panels in deli OR replace the panels as necessary...Repair the water damaged ceiling surface in men`s bathroom so this surface is smooth and easily cleanable...Baseboard tiles in walk-in cooler have separated from walls. Repair or reattach these tiles so there is no gap between tiles and wall (grout/caulk where necessary to seal cracks and crevices.
0.5
46.
Clean the soiled/dusty ventilation hood filters above rotisserie oven and fryer and the soiled ventilation hood above the bakery oven...Replace the burned out lights under ventilation hoods...Replace the peeling coated light bulbs in hot holding unit (replace with similar plastic coated bulbs)...Clean the soiled/dusty vent grates/holes in refrigerated customer deli cases...
0.5
49.
Documentation of approved training - 2 point credit awarded.
Quaternary ammonium sanitizer (QA) was less than 200 ppm at 3-compartment sink, in sanitizer buckets and spray bottle. It shall be maintained at a minimum of 200 ppm but should not exceed 400 ppm. (Ensure sanitizer is properly dispensing at 3-compartment sink)
1.5
16.
Found incorrect temperatures of foods in hot holding unit (see temperature chart). Keep these foods at 135F or above. (The foods at incorrect temperatures were voluntarily discarded on site)...Do not elevate hot food packages above the heated shelf by using a small wire rack since it is possible that hot foods are losing their heat because of this. Consider using flat metal pans on the heated shelf and then put food packages directly on metal pans.
2.0
17.
Cheese package found at 68F. While preparing foods, do not leave food unattended so that it warms up in temperature. Keep under refrigeration at 45F or less if it is not being actively prepared.
0.0
23.
Found rotisserie chickens in walk-in cooler cooling with lids on them. Do not cool foods while they are covered in walk-in cooler. When cooling, only loosely cover hot foods (with white deli paper) or do not cover them at all (as long as there is no overhead contamination) until foods are 45F or less. Once completely cooled, they may be completely covered or sealed in containers. Remember that foods must be cooled from 135F to 70F within 2 hours and then from 70F to 45F or less within 4 additional hours. Use calibrated thermometer to check for proper cool down.
1.0
30.
Found many clean aprons stored with personal jackets/clothing and on top of miscellaneous items in mop sink/can wash room. Store clean aprons separate from personal jackets and other items that could contaminate them.
0.5
35.
Found many take-out plastic food containers being stored on soiled shelving and cabinets or in wet plastic sleeves. Clean this shelving and cabinets. During cleaning activities, be careful not to spray water onto shelves where these take-out items are stored...Store take-out food containers inverted when in storage. Do not store items such as aprons in these take-out containers.
0.5
36.
After thoroughly cleaning side cracks of metal cabinets, replace missing or damaged caulking--ensure caulk is smooth and easily cleanable...Remove the protective plastic from exteriors of metal cabinets/shelving...Remove the large accumulation of ice in the see-through refrigerated deli display case...Discard the cracked trays and replace as necessary...Replace the badly damaged/torn bakery mobile rack covers...Remove tape from sides of tables.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, counters and sink drainboards--under drawer handles and other equipment--metal cabinets, especially in corners--shelving under food preparation tables--knife holders and adjacent tables--interior of fryer (basket)--shelving above 3-compartment sink--label holders--sides of doors to walk-in cooler and freezer--dusty vent grates above the customer deli display areas--non-food contact exterior areas of food slicers--front white boards on sides of deli display cases--deli bag holders--interiors of drawers.
0.5
45.
Thoroughly clean the floor throughout the entire deli, including in mop sink/can wash room (many dark spots noted)...Clean the soiled walls and toilet stall doors in both bathrooms...Sand and re-paint the metal partition near urinal in men`s bathroom...Clean the soiled walls in rear store mop sink/can wash.
0.5
46.
Clean the soiled/dusty ventilation hood above the bakery oven and rotisserie oven...Replace the burned out lights under ventilation hoods...Clean the dusty ceiling vent grate in women`s bathroom and in mop sink/can wash adjacent to deli/bakery.
0.5
49.
No documentation of approved training - no credit awarded.
Found several incorrect temperatures of hot potentially hazardous foods (see temperature chart). They shall be kept at 135F or above...The hot holding unit is not keeping foods at proper temperatures (especially bottom shelves). Do not store foods on bottom shelves until unit can be properly repaired to keep proper food temperatures.
2.0
17.
Found several incorrect temperatures of cold potentially hazardous foods (see temperature chart). These foods shall be kept at 45F or less...Take out foods from customer refrigerated display where chicken, salads and sandwiches are stored (those that are prepared in the deli) and put into walk-in cooler.
2.0
23.
Found boneless dings at 101F and wing dings at 107F in covered take-out containers in walk-in cooler. Do not cool foods while they are covered in walk-in cooler. When cooling, only loosely cover hot foods or do not cover them at all (as long as there is no overhead contamination) until foods are 45F or less. Once completely cooled, they may be completely covered or sealed in containers. Remember that foods must be cooled from 135F to 70F within 2 hours and then from 70F to 45F or less within 4 additional hours.
1.0
28.
Found many flies in the deli area. Rid the premises of these flies using methods approved for food service establishments.
1.0
35.
Found many take-out plastic food containers being stored on soiled shelving and cabinets. Clean this shelving and cabinets...Found many unprotected sampling spoons in a basket. Store spoons so their handles are presented to the user (customer).
0.5
36.
After thoroughly cleaning side cracks of metal cabinets, replace missing or damaged caulking--ensure caulk is smooth and easily cleanable...Remove the protective plastic from exteriors of metal cabinets....Remove the large accumulation of ice in the see-through refrigerated deli display case...Repair the large refrigerated customer deli display area so that the foods in this case are kept at 45F or less. Do not put any foods into this unit until it is properly repaired.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, counters and sink drainboards--under drawer handles and other equipment--metal cabinets, especially in corners and rear areas--shelving under food preparation tables--knife holders and adjacent tables--interior of fryer (basket)--walk-in cooler shelving and shelving above 3-compartment sink--label holders--door tracks on deli display case--dusty vent grates above the customer deli display areas--non-food contact exterior areas of food slicers.
0.5
45.
Thoroughly clean the floor throughout the entire deli, including in mop sink/can wash room (many dark spots noted)...Clean the soiled walls and toilet stall doors in both bathrooms.
0.5
46.
Clean the soiled/dusty ventilation hood above the bakery oven...Replace the coated light bulbs in the hot holding unit that are peeling (replace with same type of coated bulbs)...Clean the dusty ceiling vent grate in women`s bathroom.
0.5
47.
In mop sink/can wash, found items stored on floor. Elevate all items above floor 6 to 12 inches using approved shelving.
0.0
49.
No documentation of approved training - no credit awarded.
One metal stemmed thermometer was reading about 12F off when compared with a calibrated thermometer. Use ice-water method to ensure more accurate calibration. When using this method, thermometer must read 32F, plus or minus 2 degrees.
0.5
34.
Observed worker putting long pan on top of trash can (pan was used to put fried foods). Do not use the top of trash cans as a working surface since it is not approved or sanitary. Use only approved food preparation tables or surfaces...Also observed food worker take this pan from the trash can and put it into another clean pan. Do not store put soiled pans into clean ones.
0.5
36.
After thoroughly cleaning side cracks of metal cabinets, replace missing or damaged caulking--ensure caulk is smooth and easily cleanable...Remove the protective plastic from exteriors of metal cabinets.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables, counters and sink drainboards--under drawer handles and other equipment--metal cabinets, especially in corners and rear areas--shelving under food preparation tables--knife holders and adjacent tables--interior of fryer (basket)--walk-in cooler shelving and shelving above 3-compartment sink--plastic bag holder (for deli meats and cheeses)--white board under the deli display case--door tracks on deli display case--dusty vent grates above the customer deli display.
0.5
44.
Remove the large amount of trash found on ground around dumpsters and properly dispose of trash.
0.5
45.
Clean the soiled floor throughout the entire deli, including in mop sink/can wash room (many dark spots noted).
0.5
46.
Replace the burned out or non-functioning light bulbs above the fryers/rotisserie chicken cooking unit...Replace the coated light bulbs in the hot holding unit that are peeling (replace with same type of coated bulbs)...Clean the soiled/dusty ventilation hoods above equipment.
0.5
47.
In mop sink/can wash room, found chemicals and other items stored directly on floor. Elevate these items above the floor 6 to 12 inches using approved shelving.
0.0
49.
No documentation of approved training - no credit awarded.
Observed food worker wipe his hands on apron several times. Do not wipe hands on apron to avoid contamination of hands. Use single use paper towels instead to wipe hands.
0.0
11.
Observed food service worker start to wash parts of meat slicer in chicken preparation sink. This is not an approved equipment/utensil sink. All equipment and utensils shall be washed, rinsed, and sanitized in 3-compartment sink and air dried.
1.5
25.
One metal stemmed food thermometer was 38F when calibrated using the ice-water method. All thermometers used to check food temperatures shall read 32F, plus or minus 2 degrees when using this calibration method. Calibrate thermometers daily.
0.0
28.
Observed many live flies in deli area. Rid the premises of flies using methods approved for food service establishments.
1.0
30.
Be sure to store clean cloths and aprons above and away from personal clothing (jackets, etc.), chemicals and insect sprays.
0.0
35.
At customer self-serve coffee counter, keep plastic sleeves on disposable cups up to rims of top cups on stacks.
0.0
36.
After thoroughly cleaning side cracks of metal cabinets, replace missing caulking--ensure caulk is smooth and easily cleanable.
0.5
40.
Clean the following soiled surfaces and areas: undersides of food preparation tables and counters and sink drainboards, including legs--under drawer handles and other equipment--metal drawers and cabinets, especially in corners and rear areas--shelving under food preparation tables--knife holders and adjacent tables--sides of food slicer counters--interior of fryer (basket)--walk-in cooler shelving and shelving above 3-compartment sink--plastic bag holder (for deli meats and cheeses)--white board under the deli display case--interior of customer coffee self-serve cabinet and condiment holders--portions of meat slicer (non-food contact)--exteriors and edges of door to walk-in freezer--trays where pan sprays are stored--hot holding unit trays (removable trays where food is placed)
0.5
44.
Clean the soiled exterior of trash can in deli....Found a large amount of brush (leaves, branches, etc.) and a mattress and large boards on ground near dumpsters. Remove these items and dispose of properly.
0.5
45.
Clean the soiled floor throughout the entire deli (many dark spots noted)....Replace the missing grout between baseboard tiles in walk-in cooler
0.5
46.
Replace the burned out light in vent hood above fryer...Clean the dusty ceiling vent grates in mop sink/can wash room and in both bathrooms...Clean the soiled/dusty ventilation hoods and filters above equipment.
0.5
47.
In mop sink/can wash room, found many items stored on floor. Elevate these items above the floor 6 to 12 inches using approved shelving. (Remove all items in storage that are not used in the operation of the deli).
0.0
49.
No documentation of approved training - no credit awarded.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet. Clean the knife holder to remove that was on the knife holder.
1.5
17.
Clean all the storage shelves. Clean all the storage drawers. Clean out the three compartment sink to remove the debris. Clean the sides of the equipment.
1.0
General Comments
Clean the vents in the storage/mop area. Keep the bags of clean linen off the floor. Clean the floors and the walls near all the sinks and the food prep areas.
CLEAN THE FOOD SLICERS TO REMOVE THE DEBRIS THAT HAS DRIED ON THE FOOD SLICERS. CLEAN THE CUTTING BOARDS AND CLEAN IN BETWEEN THE CUTTING BOARDS NEAR THE FRY STATION TO REMOVE ALL DEBRIS ON AND BETWEEN THE CUTTING BOARDS.
2.5
15.
CLEAN THE KNIFE HOLDER TO REMOVE THE DEBRIS THAT HAS COLLECTED ON THE KNIFE HOLDER.DIRTY SCOOPS WERE STORED IN A DRAWER WITH CLEAN DISHES. CLEAN DISHES MUST NOT BE STORED WITH DIRTY DISHES.
1.5
17.
CLEAN OUT THE THREE COMPARTMENT SINK TO RMEOVE THE BUILD UP OD DEBRIS. CLEAN THE DISPLAY CASES. CLEAN THE STORAGE DRAWERS. CLEAN THE SHELVES IN THE WALK IN COOLER. CLEAN THE WALK IN COOLER DOORS.
1.0
34.
STORE SOILED LINEN STORED IN THE APPROVED MANNER.
0.5
General Comments
GC. CLEAN THE FLOORS AND THE WALLS NEAR THE FRY STATION. CLEAN THE FLOORS GC. 2 FLIES WERE OBSERVED IN THE KITCHEN.
CLEAN THE KNIFE HOLDER TO REMOVE THE BUILD UP THAT WAS INSIDE THE KNIFE HOLDER. THE KNIFE HOLDER WAS NEXT TO THE DEEP FRYER. CLEAN DISHES WERE STORED IN A DIRTY DRAWER CLEAN THE DRAWERS.
1.5
16.
STORE THE SINGLE SERIVCE ITMES ON A CLEAN SHELF. THE SHELVES THAT STORE THE SINGLE SERVICE ITMES HAD DEBRIS ON THEM.
1.0
17.
CLEAN ALL THE CLEAN ALL THE STORAGE DRAWERS TO REMOVE THE DEBRIS. CLEAN ALL THE SHELVES IN THE DELI AREA. CLEAN THE DISPLAY AREA TO REMOVE THE DUST. CLEAN ALL DOOR HANDLES TO THE WALK IN COOLER AND FREEZER.
1.0
29.
REPLACE THE BLOWN LIGHT BULB UNDER THE HOOD OF THE DEEP FRYER.
0.5
General Comments
GC. CLEAN THE VENTS IN THE RESTROOM. GC. TIGHTEN THE TOLIET SEATS IN THE LADIES RESTROOM. GC. KEEP THE STORAGE OFF THE FLOOR IN THE CHEMICAL STROAGE AREA.
CLEAN DISHES WERE STORED IN A DRAWER WITH WORK GLOVES THAT WERE NOT CLEAN, LIGHT BULB, GOGGLES AND OTHER ITEMS. CLEAN DISHES MUST BE STORED ON A CLEAN AND SANITIZED SURFACE.
1.5
17.
CLEAN THE DISPLAY CASES TO REMOVE THE DUST AND OTHER DEBRIS. CLEAN ALL THE STROAGE DRAWERS. CLEAN THE STORAGE SHELVES.
1.0
28.
CLEAN THE FLOORS IN THE WALK IN COOLER AND IN THE WALK IN FREEZER. CLEAN THE WALLS NEAR THE SINK AND PREP SINK AREAS.
CLEAN DISHES WERE STORED IN A DRAWER WITH GLOVES, GOGGLES, AND OTHER ITEMS. THE CLEAN KNIVES WERE STORED IN A DIRTY KNIVE HOLDER ALL EQUIPMENT MUST BE STORED IN A CLEAN SURFACE.
1.5
17.
CLEAN THE SHELVES TO REMOVE ALL FOOD DEBRIS. CLEAN THE DISPLAY CASES TO REMOVE THE DUST.
