6-301.12; Priority Foundation; Handwashing sink in the upstairs kitchen was not equipped with paper towels. All handwashing stations shall be equipped with a hand drying provision. CDI- Paper towels were provided at handwashing sink.
0.0
16.
4-602.11; Core; Minor amount of residue was found building on the interior plate of the ice machine. Food contact surfaces of equipment such as ice bins and soda nozzles shall be cleaned at a frequency necessary to prevent soil or mold accumulation.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Repeat; Prep cooler downstairs was holding some food items between 41-45F (see temperature chart). Prep cooler on the cook line upstairs was holding all food above 41F as well as the reach-in cooler in the upstairs kitchen. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Tomatoes, lettuce, ground beef and steak in the upstairs prep cooler were voluntarily discarded. Other food was taken to new refrigeration (walk-in and reach-in coolers) to be cooled down. PIC has agreed to stop using these coolers for potentially hazardous food items until the cooler has been adjusted (maintenance being called today).
3.0
38.
6-501.111; Core; Several live flies were found in the kitchen area. The premises shall be kept free of insects and other pests. EHS recommends increased pest control.
1.0
44.
4-903.11(A), (B) and (D); Core; Repeat; A few clean containers were found stacked while still wet on clean dish rack. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Allow food containers to completely dry prior to stacking.
0.5
47.
4-501.11; Core; While improvements have been made in equipment since last inspection, one cooler gasket was largely torn. Equipment shall be maintained in a state of good repair. Deductions reduced due to improvements made.
0.0
49.
4-601.11(B) and (C); Core; Some dry storage shelving has dust buildup and needs to be cleaned. Low boy cooler gasket in the downstairs kitchen has soil accumulation. Non food contact surfaces shall be kept free of soil residue and other debris.
0.0
55.
6-501.11; Core; Areas of the floor in the downstairs kitchen have missing grout. PHYSICAL FACILITIES shall be maintained in good repair. Replace grout as needed.
3-501.16(A)(1) ; Priority; Container of pork loin (102F) and container of quartered potatoes (125F) in the steam well on the line holding below 135F. TCS foods shall be maintained at 135F or above for hot holding. CDI- Foods were immediately placed in steamer and oven and reheated to a temperature above 165F before placing back into steam well.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler closest to the office was holding TCS food between 44F-49F when temped. Cut melon on ice holding between 53F-56F on prep table across from makeline; ice was melted and no longer enclosing food product. TCS food shall be maintained at 41F or less. CDI- PIC stated that prep cooler was left open during breakfast. Cooler was kept closed for the duration of the inspection and food temps dropped to 38F-40F by the end of inspection. Cut melons were voluntarily discarded during the inspection. *Full points deducted for repeat violation on the last two routine inspection.
3.0
42.
3-302.15; Core; Observed employee remove green onions from bag and start cutting them prior to washing. Onions were prepped from bag with no wash step in between- bag did not state that contents were pre-washed. 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. Ensure raw vegetables are washed prior to being prepped.
0.0
44.
4-903.11(A), (B) and (D); Core; A few clean metal food containers found stacked while still wet on clean dish rack. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Allow food containers to completely dry prior to stacking.
0.0
47.
4-501.11; Core; Interior door of walk-in freezer is cracked and accumulating ice; door is unable to close properly due to accumulated ice. Gasket to prep cooler in assisted living kitchen is torn and needs replacement. It is currently being held shut with duct tape so that cold air does not escape. Equipment shall be maintained in a state of good repair and condition. Repair/replace items listed.
0.5
General Comments
**Sanitizer at 3-compartment sink in main kitchen dispensing just above 200ppm quat. EHS recommends contacting chemical provider to adjust the concentration dispensed. PIC stated all utensils are sanitized in the high-temp. dish machine but employees fill sanitizer buckets at this compartment sink.
2-401.11; Core; Employee drink found stored on surface near steam table in I.L. kitchen and on surface holding clean plates in A.L. kitchen. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. Ensure employees are storing their personal drinks at the designated stations. CDI- Drinks were relocated during inspection.
0.5
22.
3-501.16 (A)(2) and (B); Priority; TCS foods in the prep cooler closest to the office are holding between 45F-52F when temped. Ambient air of this unit holding at 48F. TCS food shall be maintained at 41F or less. CDI- Food was voluntarily discarded during the inspection and unit was emptied. PIC agrees to not store any TCS food in this unit until it is repaired and holding food at 41F or below.
1.5
39.
3-305.12; Core; Evaporator pipe on unit in walk-in cooler is leaking water onto food below. Food may not be stored under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; or under other sources of contamination. CDI- Empty food container was placed on the top shelf of rack to catch this drip until unit can be serviced and is functioning properly.
0.0
39.
6-404.11; Priority Foundation; Found three (4) dented food cans in bulk dry storage. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. CDI- These dented cans were separated from bulk storage during the inspection. Return dented cans to supplier for credit or discard.
1.0
47.
4-501.11; Core; 1)Tall reach-in cooler used to hold plates of salad is not functioning properly and holding an ambient air temperature between 45F-48F. 2)Breakfast prep cooler is not functioning properly and holding an ambient air of 48F. 3)Ice has started to accumulate on pipe of evaporator unit in walk-in freezer. 4)Walk-in cooler evaporator pipe is leaking water. 5)Spray hose at warewashing area is no longer secured to the wall. Equipment shall be maintained in a state of good repair and condition. Repair or replace items mentioned.
4-601.11 (A); Priority Foundation; A few soiled utensils being stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Soiled utensils were returned to the warewashing area to be properly cleaned and sanitized.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler closest to the office is holding TCS food between 45F-50F when temped. TCS food shall be maintained at 41F or less. CDI- Food was voluntarily discarded during the inspection and unit was emptied. PIC agrees to not store any TCS food in this unit until it is repaired and holding food at 41F or below.
1.5
23.
3-501.17; Priority Foundation; A few cut meat chubs in the walk-in cooler and grilled chicken in ziploc bags in the walk-in freezer were missing date labels. All ready to eat, TCS food shall be date marked if held for more than 24 hours. When asked, meat chubs were opened on Saturday (5/20) and grilled chicken was cooked and frozen on (5/19). CDI- Facility was allowed to place date markings on products during the inspection.
1.5
28.
7-102.11; Priority Foundation; Label missing on chemical spray bottle containing yellow solution in independent living kitchen. Label missing on chemical spray bottle in assisted living kitchen. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bottle in independent living kitchen was labeled during the inspection. Unknown solution in assisted living kitchen was discarded.
1.0
35.
3-501.13 ; Core; Observed already thawed fish in ROP packaging both in the walk-in cooler (I.L.) and small prep cooler (A.L). Reduced oxygen packaged fish shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Remove fish from vacuum packaging prior to thawing or cut the packaging open to allow air in. *Full points assessed for repeat violation.
1.0
39.
3-305.11; Core; Food on speed rack was found stored too close to handwashing sink where potential splash contamination may occur. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. Do not store food too close to this sink or install a splashguard to protect food during storage.
7-201.11; Priority; Sanitizer spray bottle being stored on ledge of cart with sprayer pointed towards exposed food. Two chemical spray bottles were being stored on the handwashing sink near the ice machine in the assisted living kitchen. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, single-service and single-use articles. CDI- Chemical spray bottles were relocated during the inspection.
1.0
35.
3-501.13 ; Core; Remove fish from vacuum packaging prior to thawing or cut the packaging open to allow air in. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI- PIC educated of requirement and all bags that were in the thawing process were cut open during the inspection.
0.5
39.
3-305.11; Core; Boxes of food being stored under storage racks in the walk-in cooler and in the walk-in freezer. One stack of boxed whole fruit being stored directly on the floor in the kitchen. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. CDI- Boxes of food were relocated during the inspection.
1.0
51.
5-205.15; Core; Drain at the prep sink near the walk-in freezer is not functioning properly. A plumbing system shall be maintained in good repair. PIC stated that maintenance has tried to repair this issue three times already. Contact a plumber to have this sink repaired.
0.0
55.
6-501.11; Core; Replace broken soap dispenser at the server area handwashing sink. Physical facilities shall be maintained in good repair.
0.5
55.
6-501.114; Core; Hot box in assisted living kitchen is not functional. The premises shall be free of equipment that is nonfunctional or no longer used. Repair, replace, or remove this piece of equipment from premises.
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
4-602.11; Core; Ice chute at drink machine in server area has black residue present. Ice machine in assisted living kitchen with unclean residue present on the interior. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to these units.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One container of cole slaw (44F) being stored on the top portion of a prep cooler in the main kitchen. Temperatures of all other items in this unit measured within range. Time/temperature control for safety (TCS) foods shall be maintained at 41F or less. CDI- Food relocated to refrigerated drawer to cool back down.
0.0
23.
3-501.18; Priority; 1)Tuna salad in bottom portion of prep cooler in independent living kitchen observed with a prep date of (6/16). 2)Boiled egg (6/15) and tuna salad (6/11) in assisted living kitchen being held for longer than 7 days under refrigeration. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Foods voluntarily discarded by PIC during the inspection.
1.5
35.
3-501.13 ; Core; Remove fish from vacuum packaging prior to thawing or cut the packaging open to allow air in. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI- PIC educated of requirement.
0.0
49.
4-601.11(B) and (C); Core; Cleaning needed on gaskets throughout refrigeration units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Keep this area clean.
0.5
55.
6-501.11; Core; Replace broken soap dispenser at the server area handwashing sink. Physical facilities shall be maintained in good repair.
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
2-501.11; Priority Foundation; Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. 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. CDI - Provided education and a template plan to be implemented. No points deducted.
0.0
43.
3-304.12; Core; Tongs hanging on low oven handle where can brush up against clothes in both kitchens. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food; In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; or In a clean, protected location. Keep in-use tongs in a protected location.
0.5
44.
4-903.11(A), (B) and (D); Core; Plastic food containers stored as clean are being stacked wet. Clean equipment and utensils shall be stored as in a self-draining position that allows air drying. Allow pans to thoroughly air dry before stacking.
0.5
47.
4-501.12; Core; Cutting boards at prep lines in main kitchen with deep, dark score marks. 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. Resurface or replace the cutting boards.
0.5
47.
4-501.11; Core; Ice has started to accumulate on condenser unit in walk-in freezer. Equipment shall be maintained in a state of good repair and condition. Have a technician service this unit.
0.0
48.
4-302.13; Priority Foundation; Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they are not equipped with an irreversible registering temperature indicator. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. VR-EHS will return to verify compliance of this item. No points deducted.
0.0
49.
4-602.13; Core; 1)Backsplash of fryers have residue accumulation. 2)Interior of double ovens are in need of cleaning. 3)Interior of main kitchen dishwasher has a film of residue and requires a delime. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas more frequently.
0.5
55.
6-501.12; Core; Cleaning needed in floor drains under sinks and at baseboards throughout kitchen, especially near dishwasher in main kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these 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 *Information sent to cristian.concha@kiscosl.com regarding the adoption of the FDA 2017 Food Code that went into effect on October 1, 2021. *EHS will return on 12.9.2021 to verify that establishment has obtained a thermometer to verify accuracy of high temp dish machine. Follow-Up: 12/09/2021
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...CFPM: Robert Hinton, Exp. 6/2023...Verification visit to be made on February 14, 2020 to evaluate completion of Item #49 (5-203.14). Follow-Up: 02/16/2020
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Follow-Up: 03/14/2019
*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.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Found soiled robot coupe blades being stored as clean. Wash, rinse and sanitize these items before storing them as clean.
0.0
21.
Hot water at 3-compartment sink in A.L. kitchen was 136F. It shall be a minimum of 140F at this sink at all times during operation.
0.0
26.
Found several open packages/bags of dry food products (yellow cake mix, coconut, rice, etc.). Once opened, store dry food leftovers in labeled containers with tight-fitting lids or in zip-lock type bags.
0.5
34.
Observed many clean food containers being stacked while wet. Completely air dry these items before stacking them...Observed clean food containers, utensils and plates stored on soiled shelving, in soiled containers or on soiled plate storage unit. Clean these shelves, containers and storage unit...In A.L. kitchen, found clean food containers stored on paper liner on a tray. Remove this paper since it is absorbent and not easy to clean.
1.0
35.
In both main and A.L. kitchens, found unprotected coffee filters. Also found soiled small disposable ramekin cups in container, unprotected stacks of styrofoam cups and disposable bowls/plates with food contact sides up. Keep coffee filters and other disposable food take-out items in original packaging or in clean covered containers or cabinet. Store cups in approved dispenser or in their original plastic sleeves pulled up to rims of top cups on stacks...Invert disposable bowls/plates that are in storage or keep them in their original bags or sleeves. Do not store items on top of food contact surfaces...Found plastic ramekin stored in container of food in refrigerated make line top. Do not store ramekin in this manner. To properly dispense food, use hard, durable scoop with extended handle.
0.5
36.
Discard the cracked and damaged food containers, serving trays and ice scoop holder and replace as needed...Resurface or replace cutting boards with deep knife cuts or dark stains...Observed large amount of ice hanging from under walk-in freezer condenser. Repair these leaks so ice does not accumulate below...No cold water is available at sink near ice bin in wait station. At this sink, provide cold running water under pressure (along with hot water already present)...Replace cracked or damaged caulk by or behind sink areas...Observed water draining slowly from bowls of handwashing sinks in both main and A.L. kitchens. Ensure drains are draining properly...Observed food items stored in wooden basket. Do not store items in this basket--use non-absorbent, durable container instead.
1.0
40.
Clean the following soiled surfaces and areas: solid metal shelving shelving (tops and undersides), some wire shelving and dunnage racks in both kitchens--undersides/edges of food prep tables, counters, and dishwasher areas--table drawers and drawer frames--interiors of ovens and oven doors and other hot holding drawers, including equipment that is not used--interiors some refrigerators/freezers, including hinges, gaskets, front metal grated areas below doors, door handles, etc.--sink faucets at spray nozzle areas--condiment baskets--microwave oven interior.
0.5
42.
Observed stretched spray nozzle hose at dishwasher area in main kitchen. When freely hanging, hose extended below the flood rim of sink/counter. Shorten this hose so that it does not extend below the flood/fill rim.
0.0
45.
Clean the soiled flooring under cooking/cold holding equipment, under wait station areas, in corners and around equipment legs...Seal holes in walls in both kitchens...Clean the soiled floor drains in both kitchens.
0.5
46.
Effectively shield the unprotected light bulb in one-door Delfield refrigerator in IL kitchen OR provide shatterproof bulb OR remove bulbs completely...Clean the soiled floor fan cover in AL kitchen...Clean the dusty/soiled vent slats on backs of refrigeration units and inside vent slats in interiors of refrigerators...Clean the dusty ceiling vent grates/covers in both kitchens.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: To prevent cross-contamination, especially after handling raw meats/poultry while using gloves, gloves shall be discarded and hands must be washed before changing tasks and before handling other items in the kitchen.
In dining area, observed unprotected food (no sneezeguard present) on table with residents serving themselves from food provided. In dining area, food that is self-served by residents or served by kitchen staff shall be effectively protected by approved sneezeguards to prevent possible contamination of food from coughing or sneezing by residents...In walk-in freezer, found raw pork stored above raw whole muscle beef. In all refrigeration and freezer units (including walk-in units), store foods according to final cook temperatures (review food storage chart). Foods shall be stored in the following manner (top to bottom shelves): On top shelves store cooked foods, vegetables, fruits, condiments, desserts, beverages, breads, etc...On next shelf down store raw beef roasts (whole intact muscle) or raw beef steaks...On next shelf down store raw fish, raw seafood and raw eggs...On next shelf down store raw pork...On next shelf down store raw ground beef or meat or tenderized meat...On bottom shelves store raw chicken, other raw poultry and raw stuffed meats...Found a small amount of ice on box of food under condenser in walk-in freezer. Remove ice from this box. Remember--until leaking condenser lines are fixed, do not store food under dripping lines.
1.5
11.
Found many soiled food containers, knives, robot coupe blades, and can opener blade (for table-mounted can opener) being stored as clean. Thoroughly wash, rinse and sanitize these items before storing them as clean.
1.5
16.
Found several sausage links at 126-133F in steam table. Keep them at 135F or above. Breakfast hour ended at 9:00 am and sausage links were discarded.
0.0
17.
Found several incorrect temperatures of cold potentially hazardous foods (see food temperature chart). Keep these foods at 45F or less.
2.0
26.
Found several open packages/bags of dry food products and spices (corn starch, chips, brown sugar, confectioners` sugar, etc.). Once opened, store dry food leftovers in labeled containers with tight-fitting lids or in zip-lock type bags.
0.5
34.
Observed many clean food containers being stacked while wet. Completely air dry these items before stacking them...Observed clean food containers stored on soiled shelving. Clean these shelves...In wait station area, found beverage pitchers and coffee pourers under sink waste lines. Do not store clean food/beverage items in this area to prevent contamination from possible leaking pipes.
0.5
35.
In AL kitchen, found unprotected coffee filters. Store filters in original packaging or in clean covered container or cabinet.
0.0
36.
Discard the cracked and damaged food containers, utensils, serving trays and ice scoop holder and replace as needed...Resurface or replace cutting boards with deep knife cuts or dark stains...Shelves in some reach-in refrigerator in both kitchens have peeling coating and some have surface rust. If shelves continue to peel and/or rust, they shall be replace with similar shelving...Repair the condenser leaks in walk-in freezer so ice does not accumulate below...No cold water is available at sink near ice bin in wait station. At this sink, provide cold running water under pressure (along with hot water already present)...Repair/provide maintenance on AL make line refrigerator which was running warm today (foods were 49-51F in this unit today). Air temperature shall be 45F or less in this unit...Replace torn gaskets on refrigerator/freezer doors...Remove paper lining drawers or trays since paper is absorbent and not easy to clean...Remove damaged caulk behind/beside counter areas and walls if spaces are wide between counters and walls, allowing for adequate cleaning...Replace cracked or damaged caulk by sink areas...Remove the duct tape from pan above garnish storage area since duct tape is not easy to clean...Remove the towels and tape from pipe to right of cooking line in AL kitchen (provide a better solution to cover the sharp protruding end from pipe, ensuring that material used is smooth, non-absorbent and easy to clean).
1.0
39.
Found an Osterizer blender base in IL kitchen. Remove this blender from establishment since it does not meet the standards of the National Sanitation Foundation (NSF) or equivalent.
0.0
40.
Clean the following soiled surfaces and areas: solid metal shelving shelving (tops and undersides) wire shelving and dunnage racks throughout both kitchens--undersides/edges of food prep tables, counters, and dishwasher areas--table drawers and drawer frames--underside of large floor mixer--oven doors and other hot holding drawers, including equipment that is not used--interiors some refrigerators/freezers, including hinges, gaskets, front metal grated areas below doors, door handles, etc--#10 can holder/rack--exteriors of IL hot hold unit--mobile carts--sink faucets--condiment baskets--pan hanging racks about IL 3-compartment sink.
0.5
46.
Effectively shield the unprotected light bulb in one-door Delfield refrigerator in IL kitchen OR provide shatterproof bulb OR remove bulbs completely...Clean the soiled dishwasher vent hood filters in both kitchens...Clean the soiled cooking line vent hood filters in IL kitchen...Clean the soiled floor fan cover in AL kitchen...Clean the dusty/soiled vent slats on backs of refrigeration units and inside vent slats in interiors of refrigerators...Ensure there are no spaces between filters in ventilation hoods above cooking lines.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Remember--after handling soiled dishes and utensils, gloves must be discarded and hands must be washed before handling clean dishes.
Observed one covered employees` beverage near ice bin in wait area off main kitchen. Store all personal beverages below and away from food, food preparation areas and food equipment/utensils
0.0
3.
Observed worker enter the A.L. kitchen area and immediately started putting away away clean food containers/utensils. Upon entering the kitchen after coming from some other part of the building or after returning from bathroom, hands must be washed immediately before touching any clean food equipment/utenils, starting food preparation, etc.
2.0
10.
In IL kitchen walk-in cooler, found raw ground beef stored above whole intact muscle beef. In all refrigeration and freezer units (including walk-in units), store foods according to final cook temperatures (review food storage chart). Foods shall be stored in the following manner (top to bottom shelves): On top shelves store cooked foods, vegetables, fruits, condiments, desserts, beverages, breads, etc...On next shelf down store raw beef roasts or raw beef steaks...On next shelf down store raw fish, raw seafood and raw eggs...On next shelf down store raw pork...On next shelf down store raw ground beef or meat or tenderized meat...On bottom shelves store raw chicken, other raw poultry and raw stuffed meats...Found significant ice accumulation on food boxes/packages below condenser in walk-in freezer. Remove ice from exteriors of these boxes and place pans under leaking condenser pipes until leaks can be repaired. Do not store food boxes/packages under leaking condenser pipes to prevent contamination of food below...Also in walk-in freezer, found containers of ice cream and meat package stored directly on floor. Elevate these foods above the floor 6 inches (if using easily moveable shelving) or 12 inches (if using stationary shelving)...Also found two large uncovered containers of spices. Keep spice containers covered when not in use...In one small IL reach-in freezer, found uncovered raw ground beef patties. Properly cover these foods in storage when not actively using them.
3.0
11.
Found some soiled utensils and food pans being stored as clean. Thoroughly wash, rinse and sanitize these items after use.
0.0
17.
Found several incorrect temperatures of potentially hazardous foods (see food temperature chart). Keep these foods at 45F or less. The potentially hazardous foods in tall Delfield refrigerator were discarded on site since it was uncertain how long these foods were in the food temperature danger zone...When preparing foods, do not leave them out at room temperature unless you are actively preparing them. Keep them under refrigeration at 45F or less until ready to prepare.
2.0
19.
In front island area, found spray bottle labeled "quat sanitizer" but had yellow liquid in it (most likely not sanitizer). Properly label spray bottles with their contents. Do not put another chemical in spray bottle marked as "quat sanitizer"...Found this chemical bottle stored next to cooking spray. Store all chemicals below and away from food and food contact areas and clean food equipment/utensils.
0.0
26.
Found several open packages/bags of dry food products and spices (oats, grits, baking soda, corn starch, rice, etc.). Once opened, store dry food leftovers in labeled containers with tight-fitting lids or in zip-lock type bags.
0.5
34.
Observed many clean food containers being stacked while wet. Completely air dry these items before stacking them...Observed clean food containers stored on soiled shelving and trays. Clean these shelves and trays...Do not store clean food containers to right of handsink near ice cream dispensing area in IL kitchen to prevent handwashing splash from contaminating containers.
0.5
35.
Found unprotected styrofoam bowls and coffee filters in storage. Also found plastic spoons stored improperly (handles going in different directions). Store bowls and filters in their original packaging or store bowls inverted...Store spoon handles going in one direction.
0.5
36.
Discard the cracked and damaged food containers, lids, utensils, and ice scoop holder and replace as needed...Shelves in some reach-in refrigerator in both kitchens have peeling coating and small amount of surface rust. If shelves continue to peel and/or rust, they shall be replace with similar shelving...In IL kitchen, remove foil from around grill since the foil is getting brittle and torn and may flake off into food...Repair the condenser leaks in walk-in freezer so ice does not accumulate below...No cold water is available at sink near ice bin in wait station. At this sink, provide cold running water under pressure (along with hot water already present)...Repair/provide maintenance on tall Delfield refrigerator in IL kitchen so that the internal air temperature is maintained at 45F or less. Do not put any other foods into this unit until it is properly repaired and maintaining correct temperatures.
1.0
39.
Found an Osterizer blender base in IL kitchen. Remove this blender from establishment since it does not meet the standards of the National Sanitation Foundation (NSF) or equivalent.
0.0
40.
Clean the following soiled surfaces and areas: solid metal shelving shelving (tops and undersides) wire shelving and dunnage racks throughout the IL and AL kitchens--IL walk-in cooler shelving--undersides/edges of food prep tables, counters, and dishwasher areas--table drawers and drawer frames--underside of large floor mixer--oven doors, including equipment that is not used--interiors of microwave ovens (interior top areas)--interiors some refrigerators/freezers, including hinges, gaskets, front metal grated areas below doors, door handles, etc--#10 can holder/rack--interiors/exteriors of IL hot hold unit--mobile carts--areas under cutting board to left of soup wells in IL kitchen--metal insert below spray rinse arm near dishwasher in AL kitchen.
0.5
45.
Clean the soiled floor under wait station areas in IL and AL kitchens.
0.0
46.
Effectively shield the unprotected light bulb in one-door Delfield refrigerator in IL kitchen OR provide shatterproof bulb OR remove bulbs completely...Clean the soiled dishwasher vent hood filters in both kitchen...Clean the soiled cooking line vent hood filters in IL kitchen.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Found an uncovered personal beverage in AL kitchen and another uncovered beverage in AL waitress area. Also observed personal beverages (water bottles) stored above food or food equipment/utensil storage areas. Store all personal beverages covered and consume in a sanitary manner (a straw may be used). These beverages shall be stored below and away from food, food preparation areas and food equipment/utensils.
1.5
3.
Observed dishwasher person handle soiled dishes/utensils and then proceeded to handle the clean dishes without washing hands in between. Also observed this same person with gloves on handle soiled dishes and then proceeded to handle clean dishes with the same gloves...After contaminating hands with soiled dishes/utensils, hands must be washed before handling clean dishes. After gloves have been contaminated with soiled dishes, gloves must be discarded and hands must be washed before handling clean dishes...Remember that hands must always be washed upon entering the kitchen before beginning work in kitchen. After touching mouth or face or contaminating hands in any other way, hands must be washed.
2.0
10.
In IL kitchen walk-in cooler, found raw ground beef stored above breads and ready-to-eat foods. Also found some intermingling of different raw meat species packages (raw ground beef with raw pork loin). In all refrigeration and freezer units (including walk-in units), store foods according to final cook temperatures (review food storage chart posted near walk-in units). Foods shall be stored in the following manner (top to bottom shelves): On top shelves store cooked foods, vegetables, fruits, condiments, desserts, beverages, breads, etc...On next shelf down store raw roast beef or raw beef steaks...On next shelf down store raw fish, raw seafood and raw eggs...On next shelf down store raw pork...On next shelf down store raw ground beef or meat or tenderized meat...On bottom shelves store raw chicken, other raw poultry and raw stuffed meats...Found significant ice accumulation on food boxes/packages below condenser in walk-in freezer. Remove ice from exteriors of these boxes and place pans under leaking condenser pipes until leaks can be repaired. Do not store food boxes/packages under leaking condenser pipes to prevent contamination of food below...In IL kitchen storage, found open container of prime rib spice and open package of corn starch. Keep spice container covered; store corn starch package in zip-lock bag or covered container...In one small IL reach-in freezer, found uncovered raw ground beef patties and country fried steak. Properly cover these items in storage.
1.5
11.
Found significant amount of dried food debris on electric food slicer which had not been used today. Thoroughly clean and sanitize this slicer after use...Also found soiled knife, food containers and Robot coupe parts being stored as clean. Clean and sanitize these items before storing them as clean...Found some pink mold build-up on upper interior part of ice machine. Thoroughly clean and sanitize this machine (from top to bottom) at least once a month or more often if necessary (always follow manufacturer`s instructions to properly clean and sanitize).
1.5
26.
Found a few open bags/packages of dry foods. Once dry food packages have been opened, store them in labeled containers with tight-fitting lids.
0.0
35.
Found some disposable styrofoam food plates and bowls with food contact sides up. Also observed unprotected coffee filters. Store disposable items inverted or in their original containers...Keep filters in their original bag or in covered clean container.
0.0
36.
Discard the cracked and damaged food containers, lids, utensils, ice scoop holder, dry food storage bin lid and replace as needed...In both AL and IL kitchens, resurface or replace the cutting boards with deep knife cuts or stains...Shelves in some refrigerators in both kitchens have peeling coating and small amount of surface rust. If shelves continue to peel and/or rust, they shall be replace with similar shelving...Replace damaged, moldy or missing caulk behind sinks, including AL kitchen dishwasher area, and around the soup station steam table inserts...In IL kitchen, remove the paper lining table drawers, trays and shelving and remove aluminum foil from around grill. These surfaces are not easy to clean (and paper is absorbent). The foil around grill is getting brittle and torn and may flake off into food...Repair the condenser leaks in walk-in freezer so ice does not accumulate below condenser.
1.0
40.
Clean the following soiled surfaces and areas: solid metal shelving shelving (tops and undersides) wire shelving and dunnage racks throughout the IL and AL kitchens--IL walk-in cooler shelving--undersides/edges of food prep tables, counters, and dishwasher areas--table drawers and drawer frames--underside of large floor mixer--interiors of ovens and their doors in both kitchen, including equipment that is not used--exteriors of robot coupe machine--interiors of microwave ovens (interior top areas)--interiors/exteriors of some refrigerators/freezers, including hinges, gaskets, front metal grated areas below doors, door handles, etc--mobile tray speed racks--#10 can holder/rack--interiors/exteriors of IL hot hold unit.
0.5
45.
Seal the crack in bottom of mop sink/can wash off of IL kitchen...Clean the soiled flooring under equipment and corners and edges (near baseboards) of flooring in both kitchens...Clean the soiled wall surfaces behind food prep areas.
0.0
46.
Effectively shield the unprotected light bulb in one-door Delfield refrigerator in IL kitchen and in AL kitchen see-thru refrigerator OR provide shatterproof bulbs OR remove bulbs completely...Clean the soiled dishwasher vent hood filter in AL kitchen.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
MINIMIZING BARE HAND CONTACT WITH FOODS: Whenever possible, avoid handling foods with bare hands (especially ready-to-eat foods that will not be cooked before served to customer) by using clean gloves, utensils, tongs, deli paper, scoops with handles, spoons, or other approved food dispensing utensil...Also minimize contact with raw meats, raw fish/seafood and raw chicken by using gloves and/or dispensing utensils. As always, after contaminating gloves in any way, gloves must be discarded and hands must be washed before putting on new gloves or before handling any other food, equipment or utensils.
In IL kitchen walk-in cooler, found raw fish above cheese sauces and raw chicken beside cooked foods. In walk-in freezer, found raw fish above biscuits on speed rack and raw meat above bread in boxes. Also observed some intermingling of different meat species packages. In all refrigeration and freezer units (including walk-in units), store foods according to final cook temperatures (review food storage chart posted near walk-in units). Foods shall be stored in the following manner (top to bottom shelves): On top shelves store cooked foods, vegetables, fruits, condiments, desserts, beverages, etc...On next shelf down store raw roast beef or beef steaks...On next shelf down store raw fish, raw seafood and raw eggs...On next shelf down store raw pork...On next shelf down store raw ground beef or meat or tenderized meat...On bottom shelves store raw chicken, other raw poultry and raw stuffed meats...Found significant ice accumulation on food boxes below condenser in walk-in freezer. Remove ice from exteriors of these boxes and place pans under leaking condenser pipes until leaks can be repaired. Do not store food boxes/packages under leaking condenser pipes to prevent contamination of food below...In AL kitchen make line bottom refrigerator, found raw shell eggs above cooked foods. Store raw eggs below and away from cooked or ready-to-eat foods.
1.5
11.
Found large amount of dried food debris on electric food slicer which had not been used today...Thoroughly clean and sanitize this slicer after use...Also found some knives and food containers in storage with food debris on them. Clean and sanitize these utensils before storing them.
1.5
23.
Found a significant amount of condensation formed on inside bottom of lid covering cooked pasta container in walk-in cooler. This is probably an indication that food container was covered when pasta was still warm. When cooling foods such as pasta, cool rapidly using ice-water bath. When put into containers to cool, only partially cover containers of cooling foods OR completely uncover these containers if there is no possibility of overhead contamination...Also found wrapped large whole beef roast (12 inches long) in walk-in cooler (at 39F at time of inspection)--cooled from two days ago. When cooling large roasts, unwrap them and cut them into no more than 4 inch pieces. Separate the pieces to allow for good air circulation. When cooling hot foods, they must be cooled rapidly 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
25.
Metal stemmed dial top food thermometer read 20F when calibrated in ice-water bath. It shall read 32F, plus or minus 2 degrees F, using this method...Another metal stemmed thermometer read around 190F at room temperature...Properly calibrate all metal stemmed food thermometers on a daily basis to ensure accuracy...Replace the missing indicating thermometer inside AL kitchen make line bottom refrig (must be accurate to plus or minus 3 degrees F).
0.5
26.
Found a few open bags of dry foods. Once dry food packages have been opened, store them in labeled containers with tight-fitting lids.
0.0
34.
Found many food containers, pans and beverage glasses being stacked while wet. Completely air dry these items before stacking them...Found clean plates stored on soiled mobile plate holder by dishwasher area. Clean this holder...Found glassware and utensils stored on paper liners on shelves and in drawers. Remove paper liners from these areas since paper is absorbent and not easy to clean...Found many clean utensils stored in soiled containers. Clean these containers.
0.5
35.
Found many disposable styrofoam food plates, bowls, paper boats, etc. with food contact sides up. Also observed unprotected coffee filters. Store disposable containers inverted or in their original containers...Keep filters in their original bag or in covered clean container...Found large 5-gallon pickle pail being used for food storage. After original food contents have been removed, discard or recycle these large pails since they are not easy to clean.
0.5
36.
Discard the numerous cracked and damaged food containers and lids and replace as needed...Re-surface or replace all cutting boards with deep knife cuts or burns...Shelves some refrigerators in both kitchen have peeling coating and small amount of surface rust. If shelves continue to peel and/or rust, they shall be replace with similar shelving...Replace damaged, moldy or missing caulk behind sinks, including AL kitchen dishwasher area...Remove the aluminum foil lining storage trays and around IL kitchen grill since this foil is not easy to clean. Around the grill the foil is getting brittle and torn and may flake off into food...Repair the condenser leaks in walk-in freezer so ice does not accumulate below condenser...Replace the missing caulk around the steam table soup holes...Repair the leaks under dishwasher in IL kitchen.
1.0
40.
Clean the following soiled surfaces and areas: shelving (tops and undersides) throughout the IL kitchen, including walk-in cooler and solid metal and wire shelves...undersides/edges of food prep tables, counters, and dishwasher areas...underside of large floor mixer...cooking line equipment in both kitchens, including equipment that is not used...exteriors of robot coupe machine, exterior back of microwave oven...interiors and exteriors of some refrigerators, including hinges, gaskets, front metal grated areas below doors, etc...mobile tray speed racks...dunnage racks...#10 can holder/rack.
0.5
45.
Seal the crack in bottom of mop sink/can wash off of IL kitchen...Clean the soiled floor drains in both kitchens.
0.0
46.
Effectively shield the unprotected light bulb in one-door Delfield refrigerator in IL kitchen OR provide a shatterproof bulb...Clean the soiled vent hood filters in IL kitchen.
0.0
49.
Documentation of approved training - 2 point credit awarded.
On speed rack in walk-in freezer, found raw pork and ground beef above raw whole beef and seafood. Be sure to store raw meats according to final cook temperature in freezers and coolers. Meats were rearranged.
0.0
11.
No sanitizer available in AL kitchen at the time of inspection. Sanitizer must be made available in all food prep areas during hours of operation; bottle of sanitizer was provided,CDI. Ice machines in both AL and IL kitchens have mold and need to be emptied and cleaned. ***Follow-up for ice machines on 6/14/10.***
1.5
17.
In IL kitchen 2 door reach-in cooler, cut melon and butter was holding above 45F. All cold potentially hazardous foods must be maintained at 45F or below. Foods had been out on the breakfast bar for 1 hour on ice, may need more ice for fruit or change fruit out more often during breakfast service. Foods were re-cooled.
0.0
26.
In AL kitchen, found breader stored under steamer that was stored in a pan covered with a plastic grocery bag. All dry goods, once opened must be in a sealed container or sealable plastic bag.
0.5
34.
Found pans tightly stacked wet. Allow all utensils and equipment to thoroughly air dry prior to stacking or storage.
0.5
36.
Replace torn gaskets on coolers(reach-ins and walk-in) in AL and IL kitchens. Shelves in several coolers in both AL and IL kitchens have peeling coating and small amount of surface rust, if shelves continue to peel and/or rust is not able to be removed, shelves need to be replaced, one shelf in AL kitchen 2 door reach-in, needs replacement now. IL kitchen make line cutting board has a large deep cut on the side that cannot be resurfaced out, replace cutting board. Reseal around bottom of steamer in IL kitchen. Caulking behind both kitchen pre-rinse sinks have moldy and/or missing caulking, recaulk these areas. Replace missing handle on electrical access door on steam table in IL kitchen, there is exposed insulation here. Recaulk around wells of smaller steam table in IL kitchen. Recaulk back splash at chicken prep sink. Replace damaged plastic corner caps on AL dish machine.
0.5
39.
White Kitchen Aide mixer in IL kitchen does not have NSF or equivalent approval on machine, either need to provide documentation of NSF approval for mixer or remove and replace with NSF or equivalent approved mixer.
0.0
40.
Clean shelves and inside of AL kitchen 1 door reach-in, make line, and 2 door reach-in cooler and 1 door reach-in freezer. Clean outsides of steamer in AL kitchen. Clean toasters in AL and IL kitchens. Clean sides of make line cooler and prep tables on either side of it in AL kitchen, also clean sides of cooking equipment in AL kitchen. Clean oven doors in AL kitchen. Clean pre-rinse sprayer nozzles in both kitchens. Clean doors and tops of dish machines in both kitchens. Clean shelves in walk-in cooler. Clean can opener in IL kitchen, also remove base from table and clean this area. Clean shelves on drying racks throughout IL kitchen. Clean backsplash on chicken prep sink. Clean shelves above chicken prep sink. Clean shelves above make lines in both kitchens. Clean top and inside of AL kitchen ice cream freezer. Clean basins and drainboards of 3 compartment sink in AL kitchen. Clean lower insides of fryers in both kitchens.
0.5
43.
Sink next to office in IL kitchen draining slow, fix sink so that it properly drains.
0.0
45.
Clean floors below and behind cooking equipment in the AL kitchen.
0.0
46.
Hoods and hood vent covers in IL kitchen need cleaning, also some recaulking is needed in IL kitchen hood. Replace light in AL kitchen 1 door reach-in cooler. Clean fan covers in walk-in cooler and freezer and in reach-in coolers throughout IL kitchen. Clean air return covers over 3 compartment sink in AL kitchen.
0.5
47.
Remove storage from floor in IL kitchen dry storage and mop room(tables and boxes in dry storage, floor mats in mop 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. Also need to find alternative storage for brooms and squeegees in AL kitchen, they were stored on the floor next to the 3 compartment sink.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found bucket of raw chicken on cart above ready to eat foods in walk-in cooler. Pastuerized liquid eggs store below raw meat in refrigerator next to serving line. Foods were moved. CDI. Found opened bag of bleu cheese in walk-in cooler, be sure to keep all foods in a container to plastic to protect from overhead contamination. Observed pineapples being washing in 3 compartment sink vat, detergent dispenser hose was in water with fruit. Potential for chemical contamination. If prep sink is not available, use clean, empty compartment of sink with no dispenser hose in sink. CDI. Ice machine in IL kitchen has pink mold on bottom of white plastic guard, clean ice machine. ***Follow up for ice machine on 9/21/09/.***
1.5
11.
Dish machines in both kitchens not sanitizing during inspection. Hot water temperature was not reaching minimum temp for hot water machines, maintanence turned up water temperature, dish machine only reaches 180F on first run. Dish sanitizing being done in 3 compartment sink until dish machine is properly sanitizing. ***Follow up for dish machine on 9/21/09.***
1.5
16.
BBQ chicken and sweet potatoes on steam table in AL kitchen holding at 120-135F. All hot foods must be maintained at 135F or greater at all times. Foods had been out of temperature for 15 minutes, and were served within 10 minutes.
0.0
17.
Tomatoes on top of pan on salad bar were holding at 50F. Tomatoes are a potentially hazardous food and must be maintained at 45F or less at all times. Pan of tomatoes was over filled, do not over fill pans on salad bar.
0.0
21.
Hot water at 3 compartment sink was only 128F. Establishment is using a high temp dish machine, minimum water temperature of 140F is required.
0.0
26.
Found open bag of baking powder and unlabeled container of spices above meat prep sink. All dry goods once opened must be in a sealed container or plastic bag. All dry goods containers must be labeled if product is not in its original packaging.
0.0
29.
Observed wait staff cutting fruit without wearing hair restaints. All employees that are handling or preparing food must wear an approved hair restraint(hat, hair net, visor).
0.5
34.
Found pans and containers tightly stacked wet. Allow all utensils and equipment to thoroughly air dry prior to stacking or storage.
0.5
36.
Replace cracked ice scoop in IL kitchen. Found containers that were cracked, broken, and melted, remove and/or replace containers when they become damaged. Cutting board on serving line in IL kitchen is stained and has deep cuts, resurface or replace cutting board. Recaulk next to dish machines in both kitchens, caulk is moldy.
0.5
38.
Additional cleaning is needed on both dishmachines.
0.0
40.
Clean shelves in walk-in cooler and freezer. Clean wire shelves throughout kitchen. Clean wall mounted drying shelves above clean drainboard at dish machine. Clean tops and rims of ice cream freezers in both kitchens. Clean out bottoms of coolers in both kitchens. Clean gaskets on coolers and freezers in both kitchens, including walk-in cooler and freezer. Clean doors of walk-in cooler and freezer.
0.5
43.
Repair broken paper towel dispenser over sink next to ice machine.
0.0
45.
Clean floors in dry storage area. Clean floors in walk-in cooler and freezer. Clean walls and floors behind dish wash area in IL kitchen. Clean floors behind cooking equipment.
0.5
46.
Hood system in main kitchen needs cleaning. Replace blown lights under hood.
0.5
47.
Potatoes stored on a drink crate. Use approved dunnage racks that can be cleaned underneath.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Dishwasher was observed handling dirty dishes and then cleaned dishes without washing his hands between. Run several racks through the machine, touching only the rack when pulling the clean ones, and then wash your hands prior to stacking cleaned items. Will re-evaluate this when I return to check sanitizer dispenser.
2.0
10.
Hot buffet was not set up during inspection, so no violations observed. However, portable dome style hot holding units with flame underneath must be placed under a sneezeguard when used due to lid opening and exposing all of the product being held hot. Also, one pan of ground beef was stored above pork and beef steak in walk-in refrigerator. Manager re-arranged meats so beef steak was on top, pork in middle, and ground beef on bottom.
0.0
11.
Juice dispenser nozzle needed cleaning. Suggest obtaining a new nozzle since this one is showing signs of deterioration from long term exposure to acidic juices. Both sanitizer dispensers in main and small kitchen are dispensing around 100ppm quat. ammonia. Have machines adjusted to dispense 200-400ppm. Manually mixing sanitizer until adjustments can be made.
1.5
17.
Pan of egg filled crepes from breakfast buffet were left on countertop at 64F. Promptly discard any foods that are not to be stored for later use. These were discarded. Do not place butter on tables until immediately prior to lunch service.
0.0
29.
Observed wait staff doing final preparation to desserts without wearing hair restaints.
0.5
34.
Observed wet pans tightly stacked in both kitchens. Properly air dry all pans prior to stacking.
0.0
36.
Relace damaged ice scoop holder in small kitchen. Replace damaged spring on pre-rinse sprayer at dishmachine so nozzle hangs above flood rim of sink when released. Repair low boy freezer on main cook line and upright, glass door refrigerator in small kitchen due to leaking water inside both units.
0.5
40.
Clean wall mounted air drying shelves above dishmachine drainboards, lower shelves and legs of prep tables and sinks, magnetic knife holders, and tops of high shelves and beverage equipment. Unused sink and cutting board cover next to soup wells is moldy and needs cleaning. Clean top of ice cream freezer in small kitchen due to mold around lid gasket. Recaulk dishmachine drainboards were moldy.
1.0
46.
Hood system in main kitchen needs cleaning. Replace blown lights in restroom and near dishmachine.
0.5
47.
Observed boxes on the floor in dry storage room and potatoes stored on a drink crate. Keep all items off the floor and use approved dunnage racks that can be cleaned underneath.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Clean interior of the ice machine in both kitchens. Built up present Mold growth found in machine.
3.0
13.
Cook chicken with no interruptions of the cooking process to 165 degrees F. Chicken cooked throughout.
2.0
17.
All foods that require a cold holding temperature must be maintained at 45 degrees or below. (turkey and cheese chilled in freezer to proper temperature)
2.0
23.
When cooling loosely cover item or keep uncovered if protected from overhead contamination during cooling process. (chicken found tightly covered with foil in walk-in)
1.0
26.
Label all dry foods accordingly (sugar, flour etc.)
1.0
34.
Remove food debris from drawers and bins. store utensils all facing the same direction. Plastic wear and sliver wear in both kitchens Pyramid pots and pans to properly air dry.
1.0
45.
Floors in walk freezer need additional cleaning. Debris and ice found on floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
In walk in freezer repair leak to prevent water dripping on food.
Dry foods stored improperly on shelves above prep table (once original package of dry food is opened, stored remaining fod in a tightly sealed or covered container.
1.0
11.
Clean the interior of the ice makers (upstairs/downstairs kitchens) to remove slime mold growth. CLean/sanitize the slicer blade to remove food debris that was left on surfaces after cleaning/sanitizing steps.
2.5
15.
Remove food debris/spills from drawers and bins that store clean utensils.
1.5
General Comments
CLean the refrigerant line cover in walk-in refrigerator. Remove dust build-up from the ceiling and fume hood vents above dishwash machine (downstairs) and over utensil wash sink (upstairs). Return visit to verify cleaning of 2 ice makers. Follow-Up: 03/19/2008
2 pans of cooked carrots held in Auto-Sham hot hold cabinet at 130F, needed to be at least 140F.
2.5
15.
Allow multi-use food containersa to air dry prior to stacking within each other. Need to clean the plastic roller plate/bowl storage carts to remove food debris/spills. Store the plastic dish machine racks above the floor.
1.5
17.
Need to clean the interior surfaces and wire shelves in 2 door (top/bottom) refrigerator to remove food debris/spills. Need to remove and replace mildewed caulk seal at top of pre-rinse drainboard of utensil wash sink.
1.0
21.
Hand drying towells not available in employee restroom.
1.0
29.
Increase lighting over all food prep , cooking, utensil washing , ice scooping surfaces, to at least 50 foot candles.
0.5
General Comments
Close the open gap between fume hood grills in upstairs kitchen.
