2-103.11 (O); Priority Foundation; The current health policy did not include the reportable diagnosis of Non-typhoidal Salmonella. Food employees/conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified in the NC Food Code. CDI - REHS provided updated signage and food employee reporting agreement for employees to sign.
0.0
10.
6-301.14; Core; A few handwashing sinks are missing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI - REHS provided replacement signs to post at handwashing sinks.
0.0
16.
4-501.114; Priority; When tested during the inspection, the chlorine sanitizing liquid was at a concentration of 10ppm in the 3-compartment sink. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - More chlorine sanitizer was added and increased concentration to allowable range.
1.5
38.
6-501.111; Core; Observed fruit flies on packages of onions. The premises shall remain free of insects, rodents, and other pests. Address source of insects, whether by inspection of incoming shipments or other methods of pest control allowable in a food establishment.
1.0
44.
4-903.11(A), (B) and (D); Core; Observed a couple metal food containers stacked together while wet. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. Ensure all containers air dry before stacking together.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
3-302.11; Priority Foundation; Observed uncovered repacked raw burgers stored above clean food equipment and food inside walk in freezer. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
1.5
25.
3-603.11; Priority Foundation; Observed asterisk missing for side dish item Tosada de cheviche. Items is served raw in lime juice. DISCLOSURE shall include: Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
Add asterisk to this item located on the menu under side orders.
0.5
28.
7-201.11; Priority; Observed windex bottles stored on racks above coffee filters and bags of tea. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
0.0
36.
4-204-112; Priority Foundation; No thin probe thermometer available during inspection.A Food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Obtain a thin probe thermometer.
0.5
44.
4-904.11; Core; Observed clean forks stored with food contact surface exposed to dust and contamination. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.
2-501.11; Priority Foundation;Priority Foundation; Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.
0.5
8.
2-301.14; Priority; Observed team members on the grill handle raw chicken and crack raw shell eggs with gloved hands then change tasks to plate RTE foods. Observed team member handle raw steak and crack raw shell eggs with gloved hands, then change tasks to handle RTE foods. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands.Manager provided training request hand wash-team member washed hands.;
2.0
16.
4-601.11 (A); Priority Foundation; Observed dried food debris inside one food prep sinks. Observed black buildup inside drain of another food prep sink. Observed food residue knives stored as clean on magnet on the line.. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
28.
7-203.11 ; Priority; Observed bleach and chlorine sanitizer both stored in re-used windex bottles. items discarded. container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. P sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic material
1.0
28.
7-102.11; Priority Foundation; bleach and chlorine sanitizer bottles not labeled with appropriate common name. 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- items discarded.
0.0
33.
3-501.15; Observed cooked vegetable mix cooling inside large ice bath with melted ice.Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Ice added to product.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed red coffee mugs and silverware stored on surfaces with a buildup of dust/ food debris. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
2-102.12 (A); Core;Person in Charge did not hold required documentation of ansi accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the authority to direct and control food preparation shall be a certified food protection manager with documentation. Complete Food Safety Manager exam.
1.0
5.
2-501.11; Priority Foundation;Plan was not available during inspection. FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Policy emailed to manager
0.5
8.
2-301.14; Priority;Observed team member on grill station grab raw fish from walk in cooler, place fish in fryer removing gloves without washing hands. then changed tasks to handle RTE foods. Observed team member handle raw steak and crack raw shell eggs with gloved hands, then change tasks to handle RTE foods. Hands shall be washed: After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands.Manager provided training request hand wash-team member washed hands.
2.0
15.
3-302.11; Priority; Observed raw fish and raw shrimp stored above cooked chicken nuggets and hash browns inside walk in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
0.0
16.
4-601.11 (A); Priority Foundation; Observed dried food debris inside 3 food prep sinks. Observed soiled cutting board in-use on the line. Observed food residue on fryer strainers and bowls and knives stored on drying rack next to dish machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
28.
7-204.11 ; Priority; Observed bag of clean wiping cloths stored next to gallon of bleach in alley area. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
0.0
General Comments
Excellent Date marking! 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; PIC on duty accidentally completed food handler SERV Safe exam.Person in Charge did not hold required documentation of ansi accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the authority to direct and control food preparation shall be a certified food protection manager with documentation. Complete Food Safety Manager exam.
0.0
5.
2-501.11; Priority Foundation;Plan was not available during inspection. FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Policy emailed to manager.
0.5
10.
6-301.12; Priority Foundation; upon entering the kitchen, observed paper towel missing at two handsinks. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels;
Towels replaced.
0.0
15.
3-302.11; Priority; Observed bucket of raw shrimp stored above uncovered cooked shrimp. Observed air conditioner hose draining directly into food prep sink. FOOD shall be protected from cross contamination: Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager cleaned food prep sink,rearranged storage hierarchy.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed a deep pot of cooked beef that appeared to be improperly cooled holding inside walk in cooler. Observed raw beef sitting on the counter upon entering the facility at 60F, cut tomatoes, cut watermelon, sour cream, holding above 41F- items discarded. TCS foods shall be 41F or below.
1.5
23.
3-501.17; Priority Foundation; No date marking observed on all housemade TCS foods held all coolers. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1- Manager will provide training EHS will return to evaluate.
1.5
41.
3-304.14; Core; Observed wet and soiled wiping cloths stored on counters . Wet or soiled wiping cloths shall be stored in a sanitizer solution in between uses.
0.0
47.
4-501.11; Core; Observed ceiling panel leaking inside walk in cooler. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements. Repair unit.
0.5
47.
4-501.12; Core; Observed deep cuts in cutting boards.Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.Replace cutting boards.
0.0
49.
4-601.11(B) and (C); Core; Observed soiled shelving all thoughout facility. Observed soiled bulk bins, thick black debris inside wo spray nozzles at dish machine and 3 comp sink. onFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other 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 Follow-Up: 09/19/2022
4-601.11 (A); Priority Foundation; Tape and sticker residue left on a few dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Food items inside walk-in cooler holding at 44F-45F. Ambient air temperature inside walk-in cooler reading at 44F. Time/Temperature control for safety foods shall be maintained at 41F or below. Verification Required. PIC to call and have walk-in serviced and monitor for temperature fluctuations. EHS provided education on cold-holding requirements. EHS to return on July 1st to check on walk-in cooler.
1.5
28.
7-201.11; Priority; Several spray bottled of chemical cleaners stored above food or near food equipment around kitchen area, one container of bleach stored with food in dry storage area. Toxic materials shall be stored so that they can not contaminate food, equipment, utensils, linens, and single-service items. CDI: All items moved to safe locations.
1.0
49.
4-601.11(B) and (C); Core; Dust and debris build-up observed on shelving in dry storage spaces throughout kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, residue, and other debris.
0.0
General Comments
EHS will return on July 1st to verify that walk-in cooler unit is holding TCS foods at 41F or below.
Peri Sellew can be reached by phone at (984) 220-7242.
2-102.12 (A); Core; Manager's Food Protection Certification expired. 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 accredited program. Please renew your Certification as soon as possible.
1.0
5.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
47.
4-501.11; Core; Drink reach-in cooler does not work in the bar area. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC stated that technician is coming today to repair the cooler.
0.0
48.
4-501.14; Core; The dish machine has build up of debris on the inside (in the corners of the machine). Ware washing machines shall be cleaned before use, throughout the day as necessary, and at least once per 24 hour period when in use. Increase cleaning frequency of the dish machine.
0.5
General Comments
No PIC signature due to COVID-19 precautions. 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
*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. No PIC signature due COVID-19 precautions. Verification will be held on June 5th, to check on cold holding in tall reach-in cooler . Follow-Up: 06/06/2020
*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.
*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. Follow-Up: 12/21/2018
*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. Inspection led by Lauren Plis Follow-Up: 12/11/2017
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: 05/18/2017
Store raw meats according to final cook temperature. Observed chicken being stored directly next to beef. Chicken was also above and directly beside fish and shrimp in the walk in cooler.
1.5
11.
Sanitizer must be at least 50ppm(bleach). Sanitizer in bottle was less than 50ppm during inspection.
3.0
34.
Allow all utensils to air dry. Observed wet stacked pans on air drying rack. Do not store scoop handles in dry goods or ice bins. Observed scoop handles in ice bin, salt bin, and flour bin.
0.5
36.
Repair cainet doors by wait station. Laminate is coming off cabinet doors and shelving making them not easily cleanable.
0.0
42.
Spray nozzle at pre-wash station was turned on and was submerged in a bucket of water that dish wash employee was using to wash off hands from dirty dishes. Pre- wash sink and drainboard were overflowing and dumping into dish machine. Manager stated that the dish wash employee did this because it was easier to fill the sink that way.
1.5
49.
Serve Safe for Francisco Torres expires 02-26-2012.
Keep all stored foods covered in walk in cooler to prevent contamination. Observed sauce and stuffed chilis uncovered on the 2nd shelf in the walk in cooler.
1.5
11.
Properly wash, rinse, then sanitize all utensils. Observed employees take bowls of chips from tables, empty the remaining chips in the trash can and then reuse them without washing them first. Sanitizer must be at least 50ppm(bleach). Sanitizer in bottle was less than 50ppm.
3.0
17.
Keep all potentially hazardous cold foods 45F or below. Cooked beef, raw beef, chicken, and sauces were above 45F in refrigerator across from cook line. It is highly recommended that the doors be kept closed when not in use.
2.0
34.
Allow all utensils to air dry. Observed wet stacked pans on air drying rack
0.0
36.
Repair shelf above 3 compartment sink. Shelf is separating ffrom the wall.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Do not obstruct handwash sinks. 2 out of 3 handwashing sinks had utensils stored in them. Utensils were removed.
1.5
11.
Properly wash, rinse, then sanitize all utensils. Observed employee washing pots and pans with no sanitizer in 3rd compartment of 3 compartment sink. Do not store dirty utensils with clean utensils. Observed 4 dirty knives stored with clean knives.
1.5
16.
Keep all potentially hazardous hot foods at least 135F. Stuffed chilis were below 135F. Chilis were reheated to above 165F.
2.0
36.
Replace damaged gaskets on make table and refrigerator in front of cook line.
1.0
43.
Provide hand towels at all handwash locations. There were no towels present in one of 3 handwash sinks.
2.0
46.
Replace burnt out lights in kitchen area.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Do not eat in the kitchen area. Observed emplyee eating on prep table in kitchen.
0.0
10.
Store foods according to final cook temperature. Observed shrimp over cheese in refrigerator and ground beef and beef stored with ground beef in the walk in cooler.
3.0
23.
Do not tightly cover foods that are cooling. This will not allow for heat to escape food. Observed cooked chicken that was cooling in tubs that were tightly sealed.
1.0
35.
Invert all single service bowls and trays to prevent contamination.
0.5
36.
Replace damaged gaskets on make table and refrigerator in front of cook line.
1.0
46.
Replace burnt out lights in kitchen area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Observed employee touch sprayer handle at dishmachine to spray dish and then touch clean pan. Observed employee touch raw meat with gloved hand and then proceed to dispose of gloves and go to another station without washing hands. Once hands are soiled they must be washed with warm water and soap. Once gloves are soiled they must be disposed of and before changing stations hands must be properly washed.
2.0
4.
Observed employee touch shredded cheese and tacos going out to public with bare hands. .2609 ( d )Foods are to be handled with the least amount of manual contact possible. Use gloves or utensils whereever possible.
0.0
10.
Raw shrimp above jalapenos and other ready to eat foods in upright refrigerator across from cooking line. Raw beef and chicken above vegetables in same refrigeator. Raw ground beef above whole muscle pork in freezer. Raw chorizo sausage above lettuce in walk in cooler. Arrange coolers and freezers according to final cook temperature. Flier given.
1.5
17.
Numerous PHFs in make line across from cooking line above 45F. Temperature inside unit 58F. Keep PHF`s 45F and below. Do not store PHF`s in unit until unit is maintaining PHF`s 45F and below. If PHF`s kept in unit completely surround pans with ice; House made salsa sitting out without temperature control in small cups and above 45F. Homemade salsa must be kept 45F and below. Recommend keeping salsa in sliding door cooler across from servers station near bar.
2.0
19.
3 bottles of chemical unlabeled. 1 bottle of "acid", 1 bottle of glass cleaner and 1 bottle of degreaser. Label ALL chemicals.
1.5
34.
Evidence of linen found inside pans. Pans and other utensils must AIR DRY. Do not wipe down.
0.0
36.
Make line across from cooking line not maintaining PHF`s 45F and below. Have unit repaired; Replace rusting shelves throughout refrigeration and storage areas. Replace rusting shelving legs. No longer easily cleanable; Replace torn gasket on make line cooler door; Fajita trays no longer easily cleanable. Wood peeling. Replace; Microwave doors damaged and no longer easily cleanable. Replace.
0.5
39.
Opened beverages stored in true beer cooler in bar labeled for storage of prepackaged bottled products only. Once a product has been opened do not store in unit.
0.0
40.
Clean under table beside cooking line, walk in cooler door, shelving holding oil, wooden fajita trays, and under cooking equipment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Label prep sinks. I will return 6/30 to check on malfunctioning make line.
Raw tilapia being used for ceviche. No documentation of freezing for parasite destruction or that fish is safe to eat raw. Until documentation is provided tilapia cannot be served raw. Once documentation is provided, it must be kept on the premises. ***Follow-up for tilapia on 8/31/09.***
0.0
10.
In cooler by grill, container of raw shrimp and other raw meats stored above sauces, vegetables and other ready to eat foods. In walk-in freezer, found raw beef ribs and seafood stored above ready to eat foods. In walk-in cooler, fully cooked/ready to eat seafood stored open in pan with raw whole tilapia. Do not store raw meat or seafood above ready to eat foods in freezers or coolers. Do not store ready to eat foods in same container as raw meats or seafood. Foods were moved.
1.5
11.
Sanitizer in 3 compartment sink and spray bottles not strong enough according to test strips. Fresh sanitizer was mixed. Sanitizer must be availale at all times for sanitizing surfaces and dishes. Proper concentration for chlorine sanitizer is 50-200ppm. May need to change sanitizer more frequently.
1.5
17.
Tomatoes and shredded cheese on make line holding at 49-53F. These are potentially hazardous foods and must be maintained at 45F or less at all times. Foods were pulled from line and put into walk-in cooler to cool quickly.
0.0
19.
Labels on chemical bottles need to be touched up, some labels are faded.
0.0
23.
Make sure to leave foods loosely covered while cooling.
0.0
26.
Containers of spices need to be properly labeled with their contents.
0.0
34.
Found containers and pans tightly stacked wet. Make sure to throughly air dry all utensils and equipment prior to stacking or storage.
0.5
35.
Do not re-use single use garlic containers to hold other spices.
0.0
36.
Cutting boards are heavily worn and have staining and deep cuts. Replace cutting boards. Replace rusty shelves throughout kitchen and storage areas. Found one chipped plate, when plates become chipped or cracked they need to be removed and/or replaced. Replace torn gasket on make line cooler door. Remove adhesive residue from wall next to meat prep sink.
0.5
45.
Replace water damaged ceiling tiles in ladies restroom. Repair or replace rusty wall next to urinal in men`s restroom.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Large pan of rice held at 130-135F without heat source, under steam table. Pan of chicken stock held at 135F without heat source, on prep table. ALWAYS KEEP PHF (POTENTIALLY HAZARDOUS FOODS)AT SAFE TEMPERATURES. COLD FOODS AT 45F OR BELOW AND HOT FOODS AT 140F OR ABOVE.
2.5
17.
Remove metal shavings from behind blade of can opener. Remove and replace mildewed caulk seal where 3 compartment sink meets wall.
AIR-DRY ALL UTENSILS BEFORE TIGHT STACKING TO PREVENT GROWTH OF BACTERIA AND MOLD. OBSERVED WET * STACKED FOR STORAGE. [VIOLATION OF RULE .2620(A); .2618(E)]
1.5
General Comments
LIGHT ADDED OVER ICE BIN IN BAR IS NOT STRONG ENOUGH (25FC NOW, NEED 50FC) RECOMMEND INCREASING WATTAGE OR ADDING STRIP LIGHT UNDER EDGE OF BAR (OVER ICE BIN)
