Observation: The hand wash sink at the dish and prep area was filled with wiping cloths and blocked with mop sink. Ensure that hand sinks are accessible at all times. Staff washing dishes must wash hands between handling dirty/clean utensils/equipment. CDI: Operator removed wiping clothes and equipment from hand sink for use.
5-205.11; Priority Foundation; A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
(B) A handwashing sink may not be used for purposes other than handwashing. Pf
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf
1.0
22.
Observation: Temperature control tomato salsas cold holding over 41F at 52F and 55F.
3-501.16 (A)(2) and (B); Priority; A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5 C (41 F) or less. P
CDI: Operator discarded during inspection (*recommend using ice for display self service - Equipment is designed for ice use and has drain.
1.5
36.
Observation: The thermometer in the refrigerator is place on bottom shelf n the back of refrigerator - (Should be warmest part of the unit top/front); The hot holding cabinet bottom section and at the catering overflow station does not have working thermpmeter.
4-204-112; (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
(B) Except as specified in par. (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
0.5
38.
Observation: Observed drain flies in kitchen and main service line. Eliminate the presence of these flies through cleaning, floors drains and equipment, floors,w alls and cielings.
6-501.111;The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions.
0.0
49.
Observation: The flat top, flat grill are heavily accumulated with debris on exterior. Increase cleaning frequency to eliminate buildup.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
51.
Observation: The wastewater line on the food prep sink poor repair.
5-205.15; Core; PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; and
(B) Maintained in good repair.
0.0
55.
Observation: The floor tiles in the dish washing area are cracked and in poor repair.6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
0.0
55.
Observation: The floors and walls under and behind equipment are unclean, visible food residue. Floor drains and floor sinks have buildup which has created harborage conditions for drain flies being seen.
6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
**REPEAT**
1.0
55.
Observation: Mops are not hung up to air dry. (**Utility sink is full of leaves, no drain scree in sink drain)
6-501.16; Core; After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
4-601.11 (A); Priority Foundation; Metal taco frying racks stored clean has greasy residue on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area. Repeat.
1.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Dishes have improved but there are some metal containers stored clean with food debris in them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area. Repeat.
1.5
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.
4-601.11 (A); Priority Foundation; Some plastic containers and bottles stored clean have food debris/build up on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Utensils not being used shall be clean or removed from establishment.
1.5
21.
3-501.16(A)(1) ; Priority; Chicken inside hot hold unit 120F. TCS foods shall be maintained at 135F or above. CDI: Reheated to 170F.
0.0
47.
4-502.11(A) and (C); Core; Taco makers are rusty. Utensils shall be maintained in good repair.
0.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
48.
4-501.18; Core; Debris floating in sanitizer water. The wash, rinse, and SANITIZE solutions shall be maintained clean.
0.0
49.
4-602.13; Core; Cleaning needed of hot hold units, grills, shelves, sinks, trash cans and reach in unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
0.5
55.
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment including walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-501.11; Priority Foundation; No clean up plan. 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. CDI: Plan provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Salsas on display are at 44F. TCS foods shall be maintained at 41F or less. CDI: Salsa discarded and REHS provided TPHC Form. Repeat.
1.5
41.
3-304.14; Core; Sanitizer buckets weak and water in bucket not high enough to submerge rags. Store wet cloths submerged in sanitizer at correct concentration.
0.5
44.
4-903.11(A), (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.
1.0
49.
4-602.13; Core; Cleaning needed of hot hold units, grills, shelves, sinks, trash cans and reach in unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. VR- VERIFICATION REQUIRED. REHS will return within 10 days to verify the plumbing has been corrected. Follow-Up: 07/23/2021
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear face covering when out interacting to reduce community spread of COVID-19.
No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing. CDC now recommending all general public to wear cloth face masks when out interacting to reduce community spread. This is IN ADDITION To maintaining the 6-foot distancing as much as possible. (Do not need to purchase surgical/N95 masks, save those for healthcare workers that are working with active patients.) Balaclava is one of the style face coverings available online. Tutorials on how to make your own cloth face mask also available online. Note: If facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers. VR- VERIFICATION REQUIRED. REHS will return by April 22, 2020 to verify the air gap under the produce sink has been corrected, and quat sanitizer dispensing at required concentration from the 3-comp sink dispenser. Follow-Up: 04/22/2020
*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. VR- VERIFICATION REQUIRED. REHS will return by Friday 12/13/2019 to verify sanitizer at 3-comp sink corrected to dispense at 200-400ppm quat sanitizer, that the food prep sink plumbing has been corrected to create an air gap above floor level, and hot water at handwashing sink by register reaches at least 100F.
*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: 05/06/2019
*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.
Inspector contact information: Maria Powell (919)675-5603 *NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Follow-Up: 12/29/2017
*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.
In the Alto-Sham by the main prep line, one container of ground beef was not properly maintained at 135F. All hot potentially hazardous foods must be maintained at 135F or greater. Manager reheated the ground beef on the stove to greater than 165F.
0.0
17.
Several foods on the make line were not being properly maintained at 45F or less (see temperature chart for specific items); all cold potentially hazardous foods must be maintained at 45F or less. Foods were removed from the line and re-cooled quickly or voluntarily discarded. Manager stated that foods had just been re-panned after lunch rush.
0.0
35.
In the 3 compartment sink, plastic wrap was being stuffed into the drain as a stopper, need to use a stopper designed for the sink instead of plastic wrap.
0.0
40.
Detail cleaning is needed on the chip drawer handle, the black strip on the handle may be removeable for cleaning. The table mounted can opener base needs to be removed from the table for cleaning, there is some build up around the edge of the base. Detail cleaning needed on the bars over the ends of the 3 compartment sink where items are hung for drying and storage.
0.5
46.
At the base of the hood, the caulking is missing/damaged; this may be occurring when the hood maintanence company comes in to service the hood, if that is the case, make sure the hood company does not shove plastic under the hood and damage the base of the hood.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Overall, proper glove use and hand washing is very good, however, one employee was observed to blow into this glove before putting it on, this could allow for contamination of the outside of the glove. Do not blow into gloves prior to putting them on. When the employee was told not to blow in his gloves, he discarded the glove and washed his hands before putting on new gloves. Continue to train staff in good glove use and proper handwashing.
This facility is currently listed as a risk category 4, the facility is no longer cooking and cooling numerous foods. The roast and cool corn for salsa, this is the only potentially hazardous food that is heated and cooled. Pico de gallo is made from raw tomatoes that need to be cooled after preparation. This facility may need to be moved to a risk category 3 or 2. EHS will speak with team leader McCoy about risk category change.
The shredded cheese on ice at the start of the make line was not being properly maintained at 45F or less. All cold potentially hazardous foods must be maintained at 45F or less. There was not enough ice to properly maintain proper temperatures. Suggest using chill pans or smaller metal pans that will allow ice to fully surround the container and maintain proper temperatures. The cheese was pulled and re-cooled during inspection.
0.0
36.
Replace the torn walk-in cooler gasket. Replace the rusty shelving in the utensil drying/storage area and in the walk-in cooler.
0.5
41.
A collander is being used to prevent solids rinsed out of containers in the sink from getting into the drain, the collander was too full and was preventing the water from draining properly. Suggest emptying the bulk of the food residue into the trash and only rinse the containers in the sink.
0.0
46.
Some additional caulking is needed in joints, seams, and corners of the hood; reseal the seam at the base of the hood where it meets the wall. The lighting over the tea urns/soda fountain area is lower than 10 foot candles, non-food prep areas require a minimum of 10 foot candles, may need ot adjust or add lighting in this area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
***This inspection information was re-entered on 2/3/12. Original information in DHD was lost. Original hard copy of the inspection report is in the file.***
The sanitizer at the 3 compartment sink was greater than 400ppm. Proper concentration for quat sanitizer is 200-400ppm. The sanitizer was diluted to proper concentration during inspection. Service company for sanitize dispenser was called during inspection. Until dispenser is properly operating, solution will need to be diluted or bleach and water should be used.
1.5
15.
In the Altosham behind the make line, 2 bags of ground beef were at 112F. Manager thought they may have been placed in the Altosham during lunch rush to wait on heating in the steam kettle. The ground beef is a commercially prepared product so it must be brought up to 135F or greater within 2 hours. It is not recommended to place foods in the Altosham until they are fully up to required temperature. Ground beef was placed in steam kettle and reheated to greater than 165F during inspection.
0.0
23.
In walk-in cooler, corn poblano was cooling after preparation in a large container with the lid tightly on. Foods should be cooled in small quantities, in shallow pans, using ice baths, and/or ice wands. When foods are prepared from room temperature ingredients, they must be cooled to 45F or less within 4 hours. Corn poblano salsa from the same batch of salsa in the walk-in was in the make line and salsa bar and was still cooling down. Need to be sure foods are fully cooled to 45F or less prior to being placed out for service, units at the make line and salsa bar and intented to maintain cold temperatures, not cool foods down.
1.0
24.
There was chicken thawing in the prep sink under running water, but water was at 86F. In order to thaw foods under running water, the water must be 70F or less. In hot weather, the water is not cool enough to properly thaw with running water. Foods should be thawed using running water at 70F or below, in mechanical refrigeration, in the microwave, or through the cooking process.
0.0
36.
The walk-in cooler door gasket is stained and very brittle, replace gasket. The shelves used for utensil storage and air drying are starting to rust and need to be replaced.
0.0
40.
There is grease residue built up on the outside under rims and tops of lids on chip bins, need to clean more thoroughly or replace containers if grease build up cannot be removed. Clean inside of the fryer cabinet.
0.5
46.
Some additional caulking is needed in joints, seams, and corners of the hood; reseal the seam at the base of the hood where it meets the wall.
0.0
49.
Documentation of approved training - 2 point credit awarded. Credit was given this time, but the hours of training documentation appears to be a copy. An originally signed form must be on site during next inspection or credit will not be awarded.
0.0
General Comments
At the 3 compartment sink, the hot water is 180F. Hot water at the 3 compartment sink only has to be 130F when chemical sanitizing is used. Hot water may be turned down to prevent scalding risk.
On steam table, queso was holding at 119-155F, all hot potentially hazardous foods must be maintained at 135F. Make sure to stir queso regularly so that temperature is properly maintained throughout food. Food was reheated to 165F.
0.0
23.
Pico de gallo cooling in walk-in cooler was tightly covere with plastic and lidded. Food was within required time and temperature parameters but make sure that foods are left loosely covered or uncovered, if protected from overhead contamination, until fully cooled.
0.0
26.
One container of rice not labeled. All dry goods containers must be properly labeled with their contents.
0.0
36.
Cutting boards on make line have knife knicks and some staining, resurface boards; manager stated that boards are currently bleached on a regular basis, but staining is still present, suggest using a block whitener product, it may be more effective than liquid bleach alone. Observed several cracked container lids and a spatula with a melted handle, once container, utensils, or equipment become damaged they should be removed and/or replaced. Shelves used for utensil storage have been painted, some of paint is coming off when touched, need to replace shelves if they are rusty; when NSF shelves become rusty or damaged, they should be replaced, do not paint them, it will void the NSF approval qualities of the shelves. Bottom shelf on shelving unit outside of walk-in cooler is bend/sagging, pole is also bend, repair or replace.
0.5
40.
There is grease residue built up on the outside under rims and tops of lids on chip bins, need to clean more thoroughly or replace containers if grease build up cannot be removed.
0.0
43.
In ladies` restroom, base of toilet in handicapped stall has exposed/loose seal, this area is rough and not easily cleanable, repair. Urinal in men`s restroom may be leaking, keep an eye on this area. Suggest adding a splash guard on handsink next to bean kettle.
1.0
45.
Clean floor below urinal, some wear to floor in this area, may need repair.
0.0
46.
Clean hood. Recaulk corners of hood.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
At 3 compartment sink, hot water is reaching 167F. There is no maximum for hot water in this area but temperature poses a scalding risk. Water at 3 compartment and prep sinks is only required to reach 130F, water temperature may be turned down.
Wares observed to be sanitizing in sanitizing solution of less than 150 ppm Quat. Wares shall be sanitized in properly mixed sanitizing solution (150 - 400 ppm Quat for product in use). CDI. Food debris/residue and dust/greasy buildup observed on wares stored as clean. Ensure that wares are fully washed, rinsed, sanitized prior to storage and are protected from contamination.
1.5
17.
Small number of sour cream portion cups at top layer of overfilled pan observed at temperatures greater than 45 degrees F. Majority of portion cups and other temperatures throughout observed within approved temperature range. CDI. Do not overfill pans.
0.0
40.
Metro shelving in dry storage, utensil storage, and chip storage areas; plumbing behind cooking equipment; wall mounted shelving and shelf mounts; interior of alto sham observed to be not clean. Maintain non-food contact surfaces clean.
0.5
45.
Significant dirt and grease buildup observed on floors and shoe molding under and behind cooking equipment. Maintain floors, walls, and ceilings clean.
0.5
49.
Documentation of approved training - 2 point credit awarded. North Carolina accepts Servsafe certificates for bonus points for up to three years from exam date. Certificate presented for bonus points will be ineligible for points after mid June of this year. Servsafe class attendance can result in continued bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Chicken observed thawing in sink cited for food protection during a previous inspection. No food observed being prepared within splash radius. However, strongly recommend that splash guard be installed at this sink if it will regularly be used for chicken thaw, as this sink is part of a highly used prep table in kitchen and chicken thaw could contribute to contamination of food in same manner as cited on the earlier inspection. Shelves and shelf mounts cited on #40 have areas with a rust-like appearance, but which is largely removed upon cleaning. Thoroughly clean these shelves and examine. If rusty patches exist which are not easily cleanable, replace shelves/shelf mounts. www.wakegov.com/sanitation
Container of thawing bagged chicken observed to be overfilled such that bagged chicken extends out from running water/container. Foods shall be thawed under running water. Thaw less chicken at once or use larger container such that all chicken can be under running/flowing water.
0.5
35.
Single use cups observed to be not protected by dispensers or manufacturers plastic sleeves. Single service items shall be protected from contamination. Single use cups shall be protected by dispensers or manufacturer`s plastic sleeves.
0.5
40.
Metro shelving in dry storage and at chip storage, prep table legs and casters, non-food surfaces of soda heads, plumbing behind cooking equipment observed to be not clean. Maintain non-food contact surfaces clean.
0.5
45.
Significant dirt and grease buildup observed on floors and shoe molding under and behind cooking equipment. Maintain floors, walls, and ceilings clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Large container of pico de gallo containing raw cut tomatoes observed in walk in cooler at 52 degrees after three hours of cooling. Recommend cooling in smaller container to ensure that cut tomatoes cool from ambient temperature to 45 degrees F within four hours. Temperature indicates that tomatoes may cool within approved timeframe, but smaller container will eliminate potential risk of improper cooling. Single use aluminum pans observed being washed/rinsed/sanitized. Management states that they are not re-used for food contact or within the establishment. No evidence to the contrary. Please note that single use items shall not be re-used. Evidence of re-use may result in loss of points on future inspections. Hot water observed at three compartment sink at 168 degrees F. Hot water requirement for this establishment is 130 degrees F. Temperature may be lowered to closer to this requirement to lessen risk of employee scald injuries. Mild sewage/grease trap smell in kitchen near three compartment sink. No back up or other indication of sewage system malfunction. Recommend pouring water down each floor drain/floor sink to ensure that traps are full. Chicken observed thawing in sink cited for food protection during last inspection. No food observed being prepared within splash radius. However, strongly recommend that splash guard be installed at this sink if it will regularly be used for chicken thaw, as this sink is part of a highly used prep table in kitchen and chicken thaw could contribute to contamination of food in same manner as cited on prior inspection.
Raw chicken observed being thawed under running water immediately next to preparation of ready-to-eat vegetables. Protect foods from cross contamination. Ensure that preparation of vegetables or other ready to eat foods is outside of splash radius (typically 18 inches) of sink used for thawing of raw meats.
1.5
35.
Personal items stored on single use wax paper sheets. Protect single service items from contamination. Store single use items in clean location and store personal items in designated area to not contaminate food, utensils, or single use items.
0.5
40.
Metro shelving in and outside of walk in cooler, cooler gaskets, non-food surfaces of soda heads, plumbing behind cooking equipment observed to be not clean. Maintain non-food contact surfaces clean.
0.5
44.
Trash bags on ground near shared trash compactor. Maintain compactor area clean and maintain compactor in good repair.
0.0
45.
Significant dirt and grease buildup observed on floors and shoe molding under and behind cooking equipment. Maintain floors, walls, and ceilings clean.
0.5
46.
Light shield and one bulb missing in walk in cooler. Lighting shall be shielded and in good repair. Replace missing bulbs and light shield (or replace with shatterproof bulbs).
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. This includes all recipes containing cut tomatoes (pico de gallo and bruchetta toppings are common examples). Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No temperature violations involving cut tomatoes observed during this inspection.
Bag in box boxes stored on floor in office. Foods shall not be stored on the floor. Provide additional dunnage racks or shelving as necessary to eliminate floor storage.
1.5
11.
Sanitizer bucket at main prep area observed to have <150 ppm quat sanitizer. Ensure that properly mixed sanitizer of 150-400 ppm quat (for sanitizer product in use) is available for staff use in any areas where food is prepared. Dried food residue observed in wall mounted dicer and on pan and knives stored as clean. Wash, rinse, sanitize dicer after use and wash, rinse, sanitize wares prior to storage.
1.5
36.
Metro shelving in walk in cooler observed to be peeling and rusting. Backboard behind wall mounted dicer observed to have portions with paint worn off - repaint to be easily cleanable. Ice machine door observed to be broken and pulling apart - replace or repair door. Maintain equipment in good repair.
0.5
40.
Exteriors of cooking equipment, plumbing behind cooking equipment observed to be not clean. Maintain non-food contact surfaces clean.
0.5
45.
Significant dirt and grease buildup observed on floors under and behind cooking equipment. Maintain floors, walls, and ceilings clean.
0.5
46.
Recommend replacing flickering light over three compartment sink.
0.0
47.
Because of presence of BIB rack in office, all storage in office shall be at least 12 inches above the floor to facilitate floor cleaning and pest surveillance.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Large kettle observed to partially block handsink - ensure that all handsinks are maintained fully accessible.
0.0
25.
One of two thermometers tested observed to be 20 degrees off true. Maintain themometers properly calibrated to within two degress F.
0.5
36.
Metro shelving in walk in cooler observed to be peeling and rusting. Maintain equipment in good repair.
0.5
40.
Exteriors of cooking equipment, plumbing behind cooking equipment observed to be not clean. Maintain non-food contact surfaces clean.
0.5
45.
Significant dirt and grease buildup observed on floors and lower portions of walls, especially under and behind cooking equipment. Maintain floors, walls, and ceilings clean.
Beans 152F cooling in the walk-in cooler are stored in an ice bath in large buckets. These buckets of hot beans are tightly covered in plastic wrap with small holes in plastic. No ice paddle, etc available for center. Large quantity of hot beans must COOL FROM 140F TO 70F IN 2 HOURS OR LESS AND THEN FROM 70F TO 45F IN 4 HOURS OR LESS. Label beans with the time that cooling begins and check the temperature regularly to assure that beans are cooling quickly enough. Recommend NOT covering the hot beans. Cover food once it reaches 45F. Cooling food may be loosely covered, but too much heat is being retained by the current method. Keep a temperature log during the cooling process. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Raw beef is stored in the bottom of the make-line refrigerator next to uncovered tofu and vegetables. Store raw meat in the bottom of a refrigerator and keep ready-to-eat food and vegetables above it.
2.5
5.
Thermometers are not calibrated and are not accurate in many of the foods tested. Calibrate thermometers regularly, or provide accurate thermometers. Recommend digital thermometer capable of quickly registering the foodntemperature from the tip of the probe. Thermometer was off by 24 degrees originally, off by 4 degrees with 2nd thermometer used. Bi-metalic Thermometer was not able to accurate measure tofu and showed it at 35 degrees cooler than actual temp.
1.5
11.
no points **ICE MACHINE needs cleaning inside. . . . . . . . . . . . . . . . . Sanitizer is dirty in bucket. Change when sanitizer becomes visibly soiled.
0.0
16.
FORKS at customer station are NOT stored to minimize contact with the mouth-contact surface. Large quantity of knives have mouth-contact portion up.
Shredded Cheese held in pan ON TOP OF ICE is already 52F. Ice bath is ineffective. An ice bath uses both ice and water. Pan should be submerged IN ice to level of food. . . . . . . . . . . . . . . . . . . . . . . . Final cook temperatures of food should be taken.
2.5
3.
CAMBRO UNITS needed for catering to deliver HOT food. Potentially Hazardous Food must be received at catering sight at 140F or hotter or below 45F. Check temperature at time of delivery.
0.0
11.
Large tortilla containers are not being cleaned. Regular cleaning and sanitizing needed. . . . . . . . . . . . . . . . . . . . . . . . Black basket served to customers shall be washed, rinsed, sanitized and air-dried after EACH use.
2.5
13.
Large tortilla containers are damaged / melted. Several large salsa containers are damaged. Discard and replace damaged containers.
1.5
17.
Shelves in walk-in cooler need cleaning. Replace rusty table bottoms (2 tables).
1.0
21.
No TOWELS available at handsink.
1.0
28.
Floor is damaged in areas; worn, deteriorating. Walls need cleaning.
Raw meat storage in refrigerator is sloppy. Raw meat is uncovered with pans stacked on top, in contact with food. Raw meat touches shelves. Raw meat is stored next to lettuce, etc. Larger pan is needed to contain the food. Use plastic lids that will stay in place. Avoid storing raw meat next to lettuce and other ready-to-eat foods. Food shall NOT touch shelving in refrigerator.
0.0
11.
Sanitizer from sink is extremely weak. No sanitizer available in bucket of towels. Use test strips. Provide sanitizer at 200 to 300 ppm quat. . . . . . . . . . . . . . . . . Ice bucket is not clean.
2.5
15.
AIR-DRY pans before stacking together. Some pans will continue to dry after being stacked, these are not the problem.
0.0
16.
Forks, spoons, knives set out for customers are in various directions. Store utensils with handles all in one direction to minimize customer contact with mouth-contact surface. Repeat violation.
