3-301.11; Priority; Observed team member removing grapes from the stem with their bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment-Item discarded. EHS provided training- team member donned gloves.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Observed commercially prepared pasta salad holding above 41F inside insufficient ice bath next to steam table. TCS foods shall be held at 41F or below. Item placed in a deep separate ice bath to cool down.
0.0
23.
3-501.18; Priority; Observed date marking not available for cooked carrots, peas, green
beans, Observed no date marking for open packages of cooked burgers, boiled eggs, chili, hot dogs, roast beef, ham ect...Food shall be discarded if it:
(1) Exceeds the temperature and time combination, except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.
3.0
28.
7-201.11; Priority; Observed yellow spray chemical stored inside food prep sink basin. 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.
2.0
28.
7-102.11; Priority Foundation; No label observed on yellow spray chemical. 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 labeled.;
0.0
33.
3-501.15; Priority Foundation; Observed green beans, cut melons, french toast batter, sausage, cheddar cooling inside tightly covered and/or deep containers while cooling. Cooling shall be accomplished by:
1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; or loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.5
35.
3-501.13 ; Priority Foundation; Observed vacuum sealed chicken thawing in standing water in prep sink. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed:
(A) Under refrigeration that maintains the food temperature at 41F or below
B) Completely submerged under running water:
(1) At a water temperature of 70F or below. Item placed under running water.
Item placed under running water.
0.0
40.
2-402.11; Core; Observed team member preparing cut fruit without wearing a hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean food , equipment, utensils, linens, and single service articles or single use articles. Obtain hair restraints.
0.0
43.
3-304.12; Core; Observed spoons and scoops stored inside standing water 79F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;
a container of water if the water is maintained at a temperature of at least 135F or greater.
0.0
55.
6-501.12; Core; Observed soiled walls and ceiling next to grill area. Observed thick dust on piping inside walk in cooler above food stored on shelves. Physical facilities shall be cleaned as often as necessary to keep them clean.
3-501.18; Priority; Observed no date marking for cooked chicken, cooked burgers, chicken salad, sausage gravy, cut lettuce, salads, and open packages of deli ham, turkey, bologna- items labeled. Observed cooked beets holding with preparation date 10/29- item discarded. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.
3.0
24.
3-501.19;Priority; Observed raw shell eggs and cut melons sitting at room temperature without a time stamp.
If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded.
0.0
28.
7-201.11; Priority; Observed a yellow spray chemical stored inside of a spray bottle labeled "water" next to sleeves of self service cup under hot holding line.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 item discarded.
0.0
28.
7-102.11; Priority Foundation;Observed unlabeled dawn dish spray and unlabeled clear chemical stored at in dish room. 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 labeled.
1.0
39.
3-305.11; Core; Observed open boxes of uncovered vegetables and uncovered cooked chicken inside walk in freezer. food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
3-501.14; Priority; Observed pork soup prepared yesterday at 5pm still cooling today at 9am. Item never reached 41 degrees due to cooling method. Cooked Time/temperature for food safety food shall be cooled:
(1) Within 2 hours from 135F to 70F and
(2) Within a total of 6 hours from 70F to 41F.
EHS provided training. Item voluntarily discarded.
0.0
23.
3-501.17; Priority Foundation; Observed date marking missing for green beans, cut melon salad, open packages of hot dogs, ham, turkey, roast beef, open gallon of milk ect...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. All items dated
3.0
28.
7-102.11; Priority Foundation; Observed yellow spray chemical without a label. 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- item labeled
0.0
33.
3-501.15; Priority Foundation; Observed large, tightly covered container of pork vegetable soup cooling after exceeding 6 hour time frame. Observed pan of boiled eggs removed from the shell sitting at room temperature at the beginning of the inspection.Team member placed ice on eggs.Do not cool TCs foods at room temperature. 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.
item discarded.
0.5
35.
3-501.13 ; Priority Foundation; Observed turkey breasts and pork thawing at room temperature. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed:
(A) Under refrigeration that maintains the food temperature at 41F or below
B) Completely submerged under running water:
(1) At a water temperature of 70F or below.
0.5
48.
4-302.13; Priority Foundation; Observed heat stickers used to measure sanitizing hot water temps expired and not providing an accurate reading. In hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature- Obtain new stickers or thermometer to measure sanitizing hot water temps.
3-101.11; Priority; Observed spoiled/rancid cooked beets.. Food shall be safe, unadulterated, and honestly presented- item discarded.
0.0
16.
4-602.11;Core; Observed pink and black residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine
1.5
23.
3-501.18; Priority; Observed cooked beets holding with preparation date 10/21/22. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
0.0
23.
3-501.17; Priority Foundation; Observed open packages of hot dogs, turkey, and housemade boxed meals holding without date marking. 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. All items dated.
1.5
24.
3-501.19; Priority Foundation; Observed raw shell eggs holding at room temp without a time stamp. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less, or 7 C (45 F) or less when removed from cold holding temperature control, or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded.
0.0
28.
7-201.11; Priority; Observed spray chemicals stored under prep table next to rack holding cutting boards. observed chemicals on the floor in the storage area next to wiping cloths. 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. designated area relocated and items removed.
1.0
40.
2-402.11; Core; Observed team member portioning grapefruit cups without wearing a hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food , equipment, utensils, linens, and single service articles or single use articles.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed bags of wiping cloths stored directly on the floor inside storage room. cleaned food , 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.
0.5
49.
4-601.11(B) and (C); Core; Observed a buildup on cabinets above food prep sink. Observed soiled sink on the line. buildup of food debris on bread warming drawers. Soiled interior surfaces of the hot box on the line. Nonfood 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
2-301.14; Priority; Observed team member crack raw shell eggs into a skillet then changed tasks to cut RTE biscuit to prepare a sandwich. 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. Management provided employee training.
2.0
16.
4-602.11; Core; Observed thick black residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine.
1.5
21.
3-501.16(A)(1) ; Priority; Observed sausage gravy holding below 135F inside steam table. TCS foods shall be held at 135F or greater- item discared.
0.0
23.
3-501.17; Priority Foundation; Observed open packages of pre cooked burgers, ham, and chili ect... holding inside tall reach in without date marking. 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. All items dated.
1.5
28.
7-201.11; Priority; Observed chemicals stored under prep table next to rack holding cutting boards. 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. designated area relocated and items removed.
0.0
42.
3-302.15; Core; Observed team member cutting unwashed heads of lettuce for salads. Raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. EHS provided training.
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
5-204.11; Priority Foundation; A handwashing sink next to the tall reach-in cooler was partially blocked by a big trash can. A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. CDI - PIC moved the trash can.
0.0
16.
4-602.11; Core; Observed that ice machine has dark/pink residue accumulation on the white panel inside. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean the ice machine more frequently.
1.5
23.
3-501.17; Priority Foundation; Found couple of TCS foods (hot dogs, ham) that were not date marked in the walk-in cooler. TCS foods (time/temperature control for safety food) opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by educating PIC and date marking (packages opened yesterday, PIC showed the box that the items were taken from).
1.5
47.
4-501.11; Core; Observed several gaskets torn on the reach-in refrigerators. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the gaskets.
1.0
47.
4-501.11; Core; Upper oven not working. Equipment shall be maintained in a state of good repair. Repair the oven (the part from the oven is on back order, the facility waits for it for a long time now).
0.0
49.
4-601.11(B) and (C); Core; Gaskets on the WIC and WIF need cleaning. Inside of microwave has food debris accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above mentioned areas.
0.5
55.
6-501.12; Core; Vents covers and ceiling in the walk in cooler have dust accumulation. Floor under the shelving in the walk-in freezer has debris/dust buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the above mentioned areas.
1.0
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
2-501.11; Priority Foundation; Establishment does not have a written procedure but have a clean up kit for vomit and diarrhea episodes. Instructions as well as a clean up kit for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed that top layer of half half containers (with annotation keep refrigerated) in the tall refrigerator was far above 41F, see chart above. PIC explained that they keep 2 containers per person at the dinning table during breakfast. TCS foods (Time/Temperature Control for Safety Foods) shall be cold held at 41F or below. CDI - Top layer of half half was discarded and the rest of containers were moved to walk-in cooler for faster cooling. EHS advised to offer half half to guests when they show up for breakfast to shorten the time that half half is without temperature control.
1.5
47.
4-501.11; Core; Observed several gaskets torn on the reach-in refrigerators. Equipment shall be maintained in a state of good repair. Replace torn gaskets.
0.5
49.
4-601.11(B) and (C); Core; Inside of microwave has food debris accumulation. Metal cabinets on the wall need more cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the above mentioned areas.
0.0
53.
5-501.17; Core; Females restroom does not have a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Provide covered receptacle in female restroom.
0.5
55.
6-501.12; Core; Vents covers and ceiling in the walk in cooler have dust accumulation. Floor under the deep fryer has grease/debris buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the above mentioned areas.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources No PIC signature due to COVID-19 precautions.
*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: 01/10/2019 Intern Ride along with Jackson Hooten.
*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, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
Facility is using raw eggs instead of pasteurized eggs. Raw eggs are allowed to be used in a HSP only if the eggs are being cooked to at least 145 degrees in temperature. Manager stated that they change their sanitizers every 48 hours. Informed them that food code requires quat sanitizer to be changed every 2 hours.
Food on serving line must have a sneeze guard or be effectively covered to prevent contamination. Oatmeal, juices, pastries, and muffins on serving line were completely uncovered on the serving line. This has been a repeat issue for this establishment. If foods are not covered at next inspection, permit action will be taken.
3.0
16.
Keep all potentially hazardous hot foods 135F or above. Sausage in steam table was 124F-135F.
2.0
34.
Store all utensils in such a way so that the handles are pointing in the same direction.
0.5
36.
Replace damaged walk in cooler gasket.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Keep all stored food in walk in cooler covered. Observed 2 pans of cut vegetables uncovered in the walk in cooler. Do not store food on the floor. Observed conatiner of sauce sitting directly on the floor in the walk in cooler. All food should be at least 12" from the floor.
1.5
21.
Hot water must be at least 140F. Hot water was 127F during inspection.
3.0
36.
Replace damaged walk in cooler gasket.
0.0
45.
Clean wall behind dishmachine drainboard. Observed mold build up on wall.
0.0
46.
Replace burnt out lights in kitchen.
0.0
47.
Do not store jackets on shelving with food.
1.0
49.
Documentation of approved training - 2 point credit awarded.
All foods on buffet table must be protected by a sneeze guard. Observed oatmeal and pitchers of water and juices unprotected. Oatmeal was removed and broguht to the back and pitchers were covered with plastic wrap.
1.5
21.
Hot water must be at least 140F. Hot water was 127F during inspection.
1.5
47.
Do not store jackets on shelving with food.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Store foods according to final cook temperature. Observed raw chickne stored above fish in walk in cooler. Sneeze guard must be provided for foods on table acting as buffet. Observed muffins and grits uncovered on table.
1.5
34.
Stroe utensils in such a way so that the handles are pointin in the same direction.
0.5
36.
Replace damaged gasket on 1 door True refrigerator and walk in cooler door.
1.0
45.
Clean wall behind dishmachine drain board. Observed black midlwe build up on wall behind drain board
0.5
49.
No documentation of approved training - no credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed dirty spoons with clean spoons. Clean and sanitize mixing bowl. Observed debris in mixing bowl.
1.5
21.
Hot water must be at least 140F. Hot water was 130F during inspection. Hot water was checked again and water dipped from 140F to 130F. Hot water checked at the end of inspection and was above 140F.
1.5
34.
Do not store scoop handle in dry goods. Observed scoop in bulk sugar storage bin.
0.5
35.
Invert all single service items to prevent contamination.
0.5
36.
Replace damaged gasket on 1 door True refrigerator.
1.0
49.
No documentation of approved training - no credit awarded.
Store all foods according to final cook temperature. Observed fish being stored with chicken on thebottom rack of storage rack in wlak in cooler. All foods that are being served must be protected from possible contamination. Oatmeal, sugar, raisins, juices, pastries, and bagels were not covered on serving table. If a sneeze guard can not be obtained, all foods must be covered with lids and/or plastic wrap. All foods were covered with lids and plastic wrap during inspection.
1.5
16.
Boiled eggs in steam table were 121F-126F. Keep all potentially hazardous hot foods 135F or above. Eggs were reheated.
2.0
17.
Orange juice and cream cheese were 55F-60F. Keep all potentially hazardous cold foods 45F or below.
2.0
36.
Replace damaged gasket on 1 door True refrigerator.
0.5
38.
Provide chlorine test strips to determine sanitizer strength.
0.0
39.
Do not use cups as scoops. Observed cup being used as scoop in onions in refrigerator.
0.5
47.
Do not store jackets on food storage racks.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Please call Brian Johnson @ 796-8053 with any questions.
Provide written notice for clean plates at salad bar; notice was provided during inspection.
0.0
11.
Spray bottle of quat sanitizer in dish room was too weak according to test strips. Proper concentration for quat sanitizer is 200-400 ppm; facility uses pre-mixed sanitizer, need to be sure to check sanitizer regularly with test strips to insure that sanitizer is at proper concentration, even when pre-mixed sanitizer is used. Sanitizer was changed out for new bottle at proper concentration. Spouts on juice dispenser need to be cleaned, there is build up in spouts, especially the orange juice spout.
1.5
19.
Observed employee spraying strong bleach cleaner while cleaning sink, there was a cutting board directly adjacent to the sink and board was splashed with cleaner. Board was taken back to dish room and re-cleaned. Be carefully when using chemicals around food, food prep areas, and/or food contact surfaces. Suggest only using properly mixed sanitizers in these areas.
0.0
26.
Several containers of dry goods not labeled. All dry goods containers must be labeled with their contents when foods are not in the original packaging. Also found measuring cup with handle down in sugar, when scoops or measuring cups are used, make sure to keep the handle up out of the food if utensil is stored in container with food. Found pepper stored in open container in cabinet above prep sink, all dry goods must be stored in sealed container or sealable plastic bag.
0.5
34.
Found a few cups stacked wet on the corner of the make line, allow all utensils, containers, equipment, etc to thoroughly air dry prior to stacking or storage. In dry storage room, found some utensils stored in containers with debris, when using containers for utensil storage, make sure that containers are kept clean. Bowls and plates set out for residents, at salad bar and on table near toaster should be inverted to protect the food contact portions from contamination.
0.5
35.
One single-use icing bucket found in dry storage room that was being used to store utensils, this is allow but when single-use buckets become dirty, they should not be re-cleaned for use, they should be discarded.
0.0
36.
Replace torn gasket on True 1 door reach-in cooler, also repair/replace broken plastic piece on cooler door. Remove and/or replace damaged trays on rack in walk-in cooler. Remove blue plastic protective covering from walk-in cooler door, it is peeling and not easily cleanable. Faucet in can wash is leaking, repair. Ice machine drain pipe is leaking at elbow, repair or replace. Remove stickers and sticker residue from containers, stickers and residue is not easily cleanable. Bottom of door on back storage room is damaged, replace door. Recaulk handsink in men`s restroom. Found a few cracked/damaged containers in dry storage room, remove and/or replace containers and utensils when they become damaged. Recaulk behind pre-rinse sink, there is black mold behind the caulking.
1.0
40.
Clean walk-in cooler door gasket. Clean handles and inside of bread warmer drawers. Clean shelves in 1 door reach-in cooler. There was a small amount of debris on non-food contact portions of the slicer, clean non-food contact parts of slicer.
0.5
43.
Need to install a splash guard at make line sink to protect food and food contact surface near sink from splash and contamination. This sink may be used for hand washing or prep not both. Sink is set up with paper towel dispenser and soap dispenser.
0.0
44.
Dumpster is leaking, replace dumpster. Remove furniture from area next to grease bin.
0.0
45.
Tile floor by door way from wait station to kitchen has some worn/missing grout, creating areas that are no longer easily cleanable and holding water, regrout floor. Clean floor in walk-in cooler. Clean ceiling over prep table next to cooking line. Ceiling supports next to the hood are starting to rust, repair or replace.
0.5
46.
Clean hood and hood vent covers. Recaulk hood. Replace blown bulb in hood over oven. Light guard in hood are dusty, clean guards. Clean fan covers and area aroudn fans in both reach-in coolers. Clean fan covers in walk-in cooler, they are moldy.
0.0
47.
Remove storage from floor in back storage room, all storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if easily moveable for cleaning.
0.5
49.
No documentation of approved training - no credit awarded.
In walk-in freezer, found seafood and pork stored below raw ground beef. Raw meats and seafoods should be stored according to final cook temperature. Foods were moved. Refer to chart provided by EHS.
1.5
11.
In tea urn stored in dish room, found small amount of mold on nozzle plunger. Be sure to disassemble tean urn nozzles regularly for cleaning. Nozzle and plunger were cleaned during inspection.
0.0
16.
Found melted in container on top of stove holding at 101F. Butter is a potentially hazardous food and must maintained under temperature control, either hot (135F or greater) or cold (45F or less). Employee stated that butter had been melted approximately 20 minutes prior to inspection. Butter was placed on flat top to reheat and hold. Chef stated that butter will be maintained hot on flat top from now on.
0.0
21.
Hot water at 3 compartment sink was only 134F. Facility uses a high temp dish machine for sanitizing. Machine was reaching required temperatures but water must be consistently maintained at 140F when high temp warewashing is used.
0.0
34.
Found some containers that were stacked wet in dry storage room; be sure to let all utensils and equipment thoroughly air dry prior to stacking or storage.
0.0
35.
In dry storage room, found several single use containers that had been cleaned and were being stored; do not clean and re-use single use containers or buckets. Chef stated that containers are only used for employees to take home left overs, no foods were found stored in these containers during inspection. Chef also stated that pickle buckets are re-used to ice bucket, this is not allowed due to bucket not being easily cleanable(small crevices and 90 degree angles), need to use approved multi-use container or ice bucket.
0.0
36.
Replace torn gasket on True 1 door reach-in cooler, also repair/replace broken plastic piece on cooler door. Remove and/or replace damaged plastic tray in the bottom of the 1 door reach-in refrigerator. Remove blue plastic protective covering from walk-in cooler door, it is peeling and not easily cleanable. Wooden mop hanger in can wash is not in good repair, remove and replace with easily cleanable, non-absorbent material. Faucet in can wash is leaking, repair. Ice machine drain pipe is leaking at elbow, repair or replace. Remove stickers and sticker residue from containers, stickers and residue is not easily cleanable. Bottom of door on back storage room is damaged, repair or replace.
0.5
40.
Clean tops and sides of cooking equipment. Clean walk-in freezer door and gasket. Be sure to clean handles and drawer holders of bread warmer regularly. Clean ice machine drain pipe, it is moldy. Clean tray on top of speed rack next to 1 door reach-in.
0.5
44.
Dumpster has holes in bottom and is rusty, replace dumpster.
0.0
45.
Tile floor by door way from wait station to kitchen has some worn grout, creating areas that are no longer easily cleanable, repair floor. Clena floor in walk-in cooler.
0.0
46.
Clean vent screen above dish machine, it is dusty. Clean hood vent covers and hood. Replace blown bulb above oven in hood. Clean fan covers in walk-in cooler.
0.5
47.
Remove storage from floor in back storage room, all storage must be at least 12 inches above the floor if stationary or 6 inches above the floor if easily moveable for cleaning. Do not use cardboard to line shelves in storage areas.
0.5
49.
No documentation of approved training - no credit awarded.
In walk-in freezer, found 2 boxes of fully cooked chicken stored below raw chicken and oysters. Do not store fully cooked or ready to eat foods below raw meats or seafood in freezers or coolers. Food was moved. CDI.
0.0
11.
Ice machine had some pink mold on guard and black mold on upper inside portion. Ice machine cleaned during inspection. Be sure to clean and sanitize ice machine regularly.
1.5
14.
Found one pan of baked potatoes on speed rack in kitchen that had been left out at room temperature over night. Any heat treated food must be properly cooled in order to be able to reserve for later service. Potatoes were voluntarily discarded. CDI.
0.0
17.
One container of shelled hard boiled eggs on make line in ice bath were holding at 50F. Hard boiled eggs are a potentially hazardous food and must be maintained at 45F or less at all times. Ice was added to water in container and eggs were cooled to 41F. CDI.
0.0
23.
In walk-in freezer, found large quantity of chicken salad in deep container with lid tightly on container. When cooling foods, leave loosely covered or foods can be uncovered if protected from overhead contamination. Do not cool foods in large quantity, suggest using shallow pan or container.
1.0
26.
Found one container of cocoa in dry storage room that was not labeled. All dry goods containers must be labeled with their contents, if product is not in the original packaging.
0.0
29.
Observed female employee not wearing a hair restraint while preparing cake. All employees must wear an effective hair restraint(hat, hair net, visor, etc) while handling or preparing food.
0.5
36.
Remove and/or replace damaged plastic tray in the bottom of the 1 door reach-in refrigerator. Repair damaged door to storage room. Remove blue plastic protective covering from walk-in cooler door, it is peeling and not easily cleanable. Wooden mop hanger is not in good repair, remove and replace with easily cleanable, non-absorbent material.
0.5
38.
No test strips available at the time of inspection. Manager stated that test strips were in chemical storage room for facility. Test strips must be readily available in kitchen. Be sure to use test strips regularly to insure that sanitizer is at the proper concentration.
0.0
40.
Clean walk-in cooler and freezer gaskets. Clean out bottom of 1 door reach-in refrigerator. Clean 3 compartment sink.
0.5
44.
Keep dumpster doors closed. Work with others using dumpster to keep doors closed.
0.0
46.
Clean vent screen above dish machine.
0.0
47.
Remove storage from floor in storage room.
0.0
49.
No documentation of approved training - no credit awarded.
Nozzles of juice dispenser closest to the ice machine need cleaning. One had a small amount of mold build up.
1.5
17.
Cheese and chick peas on salad bar holding at 52-55F. All potentially hazardous foods must be held at 45F or below. Use metal pans or deeper pans on salad bar to make sure that foods are held at the proper temperature. If needed, have unit serviced so that it maintains foods at 45F or below consistently. Also on make line, ham was 45-50F. Ham was stacked tightly together in a plastic pan in cold hold unit. Hardboiled eggs at 54F, cheese at 52F. Use metal pans and do not tightly pack ham in pan, also make sure that pans are fully submerged in ice bath.
2.0
36.
Cardboard used to line shelf in dry storage. Cardboard is absorbent and not easily cleanable. Use plastic shelf liner or tray if needed.
Observed employee preparing salads on prep table with insct hotel directly above table on electric socket. Store and prepare foods in an area where food is protected. (insect hotel moved)
1.5
26.
Label all dry food prodcuts (rice and bread)
0.0
36.
Ice machine drain needs repair. (leaking)
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Single service cups must have plastic sleeve over them when stored or be in a cup dispenser.
Cheese,potato salad,shrimp on salad bar were held at 50-51F; food discarded during inspection (cos).
2.5
11.
2 Spray bottles labelled Quaternary Ammonia Sanitizer tested at concentration of 0ppm (cos)(Concentrate pump dispensor is dispensing sanitizer at approved strength of 200-300ppm). Ice maker in waitstation room has slime mold on upper interior of bin (cos). Salad spinner was not properly cleaned/sanitized prior to storage; food debris on interior (cos).
2.5
General Comments
2 point credit for ServSafe certification. Repair damaged baseboard tiles and floor crack at entrance to dishwash room.
Remove metal shavings from behind blade of can opener.
1.0
29.
Need to increase light in walk in refrigerator and freezer to at least 10 foot candles throughout, currently have 3-4fc in rear of units. Need to increase lighting over cook top surfaces to at least 50fc, currently have 30-40fc. Need to increase lighting over 3-compartment sink and utensil pre-wash sink to at least 50fc, currently have 39fc. **Recommendation is to add a flush mount 2 bulb florescent fixture (with low temp. ballast) on ceilings of walk-in refrig. and freezer.
Need to clean lid gaskets on ice cream freezer. Need to tighten pre-wash sink to wall and caulk joint.
1.0
28.
Need to repair broken base tiles at entrance to dish room.
0.5
29.
Areas of facility so not meet minimum lighting requirement of at least 50 foot candle over all food prep, cooking, utensil wash surfaces; and at least 10 foot candles everywhere else including walk-in refrigerator and freezer. Currently have :2.5fc in walk-in refrigerator, 1 fc walk-in freezer, 25fc under fume hood, 35fc over 3-comp. sink.
