4-501.114; Priority; Chlorine sanitizer solution at dish machine below 25ppm. A chemical sanitizer used in the manual or mechanical operation shall be at the correct concentration and correct contact times according to manufactures label use instructions. Chlorine solution shall be at 50-200ppm. Bucket of solution changed and machine primed during inspection and still no sanitizer dispensing. Facility will use three compartment sink to sanitize dishes until company can service machine. Employee called company during visit who stated he will visit sometime today. Educated employee to use sink until serviced.
1.5
44.
4-903.11(A), (B) and (D); Core; One stack of wet nested metal containers on shelf with other clean dishes. Cleaned equipment shall be stored in a self-draining position that allows air drying. Dishes moved during inspection.
0.5
49.
4-601.11(B) and (C); Core; Some improvement of nonfood-contact cleaning, some areas still need to be cleaned, the shelves and walls of the walk-in cooler have black residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
51.
5-203.14; Priority; Ice machine in dining room does not have backflow prevention device. A plumbing system shall be installed to prevent backflow of a solid, liquid or gas contaminated into the water system at each point of use. Installing an approved backflow prevention device to meet standards. Add backflow device to this ice machine. Verification required.
1.0
55.
6-501.11; Core; Large hole in ceiling near ice machine covered with plastic and a tube to prevent leaking onto dish area. Physical facilities shall be maintained in good repair. Manager stated the ceiling was in the process of being repaired. Repair broken and damaged floors, walls and ceilings.
0.0
55.
6-501.12; Core; Walls, floor corners and floors under equipment have some food debris and residue buildup that needs to be cleaned. Walls near dish machine and three compartment sink soiled with residue accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
1.0
General Comments
Verification for backflow on February 9th, 2024 Follow-Up: 02/09/2024
4-501.114; Priority; Sanitizer at three compartment sink at 0ppm. A chemical sanitizer used in a sanitizing solution shall be at the correct concentration according to manufactures label use. Quaternary ammonium solution shall be 200-400ppm. Sink changed and solution not dispensing enough solution from dispenser. Solution manually mixed in sink and at 200-300ppm. Sanitizer shall be mixed by hand or dishes ran in dish machine until dispenser can be serviced.
1.5
44.
4-903.11(A), (B) and (D); Core; One stack of wet nested metal containers on shelf with other clean dishes. Cleaned equipment shall be stored in a self-draining position that allows air drying. Dishes moved during inspection.
0.0
49.
4-601.11(B) and (C); Core; Sides of equipment, and ice bin, shelving inside walk-in cooler have some black residue buildup and needs to be cleaned. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
51.
5-203.14; Core; Ice machine in dining room does not have backflow prevention device. A plumbing system shall be installed to prevent backflow of a solid, liquid or gas contaminated into the water system at each point of use. Add backflow device to this ice machine.
1.0
55.
6-501.11; Core; Some minor wall damage to walls and floor corners and floors near dish machine. Physical facilities shall be maintained in good repair. Have the wall damage repaired.
0.0
55.
6-501.12; Core; Walls, floor corners and floors under equipment have some food debris and residue buildup that needs to be cleaned. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
4-602.11; Core; Ice machine in dining room soiled with black and pink residue buildup on inside where ice is dispensed and along ice shield in bin. 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 prevent buildup of soils or residues. Clean the ice machine more frequently.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Walk-in cooler temperatures ranging from 42-44F. TCS(Time/Temperature Controlled for Safety Foods shall be held cold at 41F or below. Cooler temperature air blowing out at 39-40F. Kept walk-in cooler door shut for 15 minutes and food temperatures dropped to 42-41F during visit. Facility employees stated cooler door was open and shut during breakfast service. Foods are not held for longer than 3 days. Consider having cooler checked to ensure all foods are 41F or below.
1.5
39.
3-307.11; Core; Ice machine in dining room is missing the lock for the lid. Food shall be protected from contamination. The ice machine is unsupervised in the dining room outside the kitchen, so it needs to be locked when not being monitored. Replace lock on ice machine or move ice machine to inside of kitchen area.
1.0
48.
4-501.14; Core; Prep sink soiled with food residue buildup. A Warewashing machine, the compartments of sinks, basins, drainboards or other receptacles used for washing and rinsing equipment, utensils, or raw foods or laundering wiping cloths and other equipment used shall be cleaned a frequency necessary to prevent recontamination of equipment, before use and cleaned at least every 24 hours. Clean the prep sink more frequently.
0.5
49.
4-601.11(B) and (C); Core; Sides of equipment, outside of storage bins on prep line, can rack, and some shelving in kitchen have food debris, or residue buildup along the equipment. Gasket on walk-in cooler starting to get black residue buildup and vents in walk-in cooler have dust accumulation. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
55.
6-501.11; Core; Some minor wall damage to walls and floor corners and floors near dish machine. Physical facilities shall be maintained in good repair. Have the wall damage repaired.
5-205.11; Priority Foundation; Handwashing sink at the warewash section was filled with items. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected during inspection - Handsink was cleared of items.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Several milk cartons were sitting on a prep table measured at 70 degrees F. Time/temperature control safety foods being held cold must be at 41 degrees F or below. Corrected during inspection - milk cartons were discarded.
1.5
23.
3-501.17; Package of opened ham did not have a date mark. TCS food shall be labeled with day the product was opened from the manufacturer packaging, day food item was prepped, or labeled with the discard date (7-day hold). Corrected during inspection - item was discarded.
0.0
35.
3-501.13 Core ; Package of raw meat thawing under running water but not submerged. When thawing under running water, product must be submerged under running water with sufficient water velocity to agitate and float off loose particles in an overflow. Product was done thawing and was moved to walk-in cooler.
Package of raw meat thawing (since morning) in a prep sink measured at 65 degrees F. Thawed portions of raw animal food shall not exceed 41 degrees F for more than 4 hours. Corrected during inspection - raw meat was moved to walk-in cooler.
0.5
37.
3-302.12; Core; Spice bins were not labeled with food/ingredient name. Working containers holding food or food ingredients that are removed from their original packages for use in a food establishment shall be identified with the common name of the food. Label spice bins.
0.0
39.
3-305.11; Core; Food items in the walk-in freezer observed with ice/condensation dripping/frozen onto product. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other sources of contamination. Do not store food under fan unit ice drip is resolved. This is a repeat item.
1.0
43.
3-304.12; Core; Plastic cups with no handle observed in spice bins touching food product.. Utensils stored in food product shall have a handle, and handle must not touch food. Corrected during inspection - cups were removed.
0.0
49.
4-601.11(B) and (C); Core; Shelving in walk-in cooler observed soiled, side of fryers observed with grease buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean items mentioned above.
0.5
51.
5-205.15 Core; 3-compartment sink handles, handwashing sink handle, were actively leaking water when handles were turned off. Plumbing system shall be maintained in good repair. Repair leaks at the sinks.
0.0
55.
6-501.12; Core; General cleaning needed of floors, walls and ceiling needed, especially at the warewash section. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-403.11; Core; Employee drink and belongings observed sitting on a prep table. Areas designated employees to eat, drink, and use tobacco shall be located so that food equipment, linens and single-service items/articles are protected from contamination. Corrected during inspection - items were removed.
0.0
General Comments
Inspection led by Daniel Cortes No signature due to covid-19 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; Manager does not have procedures for responding to vomit and diarrheal events. Facility calls housekeeping in these cases. Please provide procedures for closing off area and calling housekeeping and the procedures housekeeping follows to clean up vomit or diarrheal events. Documents sent to manager during inspection. Points may be deducted next inspection if procedures are not available.
0.0
10.
5-205.11; Priority Foundation; Handsink near dish machine blocked with cartons of milk. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Milks removed from sink during inspection. Do not block this hand sink. After handling soiled dishes hands must be washed before handling clean dishes.
1.0
16.
4-501.114; Priority; Chlorine sanitizer solution in dish machine reading 10ppm. A chemical sanitizer used in a sanitizing solution for manual or mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be at the correct concentration. Chlorine sanitizer shall be 50-200ppm. ECOLAB called during inspection to repair machine. Sanitizer at three compartment sink is correct. Educated to use the sanitizer at three compartment sink until dish machine is repaired and sanitizing properly. ECOLAB servicer arrived at facility during inspection.
1.5
38.
6-501.111; Core; Several fruit flies in kitchen near mop sink area, and dish area. The premises shall be maintained free of insects, rodents, and other pests. Increase frequency of pest control and pay attention to drains in facility.
1.0
39.
3-305.11; Core; Lots of ice buildup in walk-in freezer on shelves and floor from condenser dripping. Boxes of food stored on shelves in this freezer. 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. Food discarded during inspection. Ensure food is protected from contamination and do not store food on these shelves until freezer is repaired.
1.0
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; Facility does not yet have written vomit and diarrheal event cleanup procedure. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea 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. No points deducted. Information sent to PIC during inspection.
0.0
16.
4-602.11; Core; Ice machine shield soiled with minimal black residue. Top portion of ice bin is soiled and needs to be cleaned. Ice machine in dining room soiled with pink residue. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soil or residues.
1.5
37.
3-302.12; Core; Sugar and Flour bins near ice machine not labeled. Working containers holding food or food ingredients shall be identified with the common name of the food. Bins labeled during inspection.
1.0
38.
6-501.111; Core; Several fruit flies in kitchen near mop sink area. The premises shall be maintained free of insects, rodents, and other pests. Increase frequency of pest control and pay attention to drains in facility.
1.0
47.
4-501.11; Core; Steamer unit leaking water on backside. equipment shall be maintained in a state of repair and good condition. Repair or replace steamer so it is functioning properly.
0.0
49.
4-601.11(B) and (C); Core; Sides of equipment in cook area soiled with food splatter and needs to be cleaned. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
0.5
51.
5-205.15; Core; Several leaking faucets throughout facility. Three compartment sink spraying when faucet is turned on, sprayer at dish machine not spraying in one stream, and outside mop sink dripping. Plumbing systems shall be maintained in good repair.
0.0
51.
5-202.13; Priority; Sprayer at dish machine hanging below flood rim of the sink. An air gap between the water supply inlet and flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. Replace dish sprayer hose so it does not hang below flood rim of sink. Verification required.
1.0
51.
5-203.14; Priority; Ice machine in dining room does not have a backflow device attached to the water connection. A plumbing system shall be installed to provide backflow of a liquid into the water supply system at each point of used. Install an approved backflow prevention device to this ice machine.
0.0
55.
6-501.12; Core; Wall behind dish sprayer heavily soiled with black residue. Floors throughout facility need to be cleaned, floors under cooking equipment soiled with food residues and debris. Physical facilities shall be cleaned at as often as necessary to keep them clean.
0.5
General Comments
Verification required for backflow on ice machine and dish sprayer by November 5th, 2021
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Follow-Up: 11/05/2021
*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.
During inspection, no issues were observed but EHS noticed that the pipe below the walk-in unit condenser drain on the outside of the units was draining into a small basin that holds water. To prevent mosquito breeding, the water should be regularly cleaned out and/or screening should be put over the basin to prevent mosquitos from accessing the water standing in the pipe. *NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment that is not capable of maintaining the food at 41F or less is upgraded or replaced to maintain food at a temperature of 41F or less.
The can opener needed cleaning. (It was cleaned.) The dish machine is not putting out enough chlorine to sanitize the dishes. Have the machine serviced so that it will clean and properly sanitize trhe dishes at 50-200 parts per million chlorine. (Ron from ECOLAB came and adjusted the dish machine sanitizer dispenser and it is working fine now.)
1.5
16.
The peas and carrots (128*)in the steam table were not hot enough. After cooking these items hold the vegtables hot at 135 degrees or hotter. (They were taken back to the steamer to be reheated.)
2.0
36.
The wire shelving and poles in the walk is rusty.
0.5
42.
You need an anti siphon vacuum breakers on the hose bibbs and the can wash out back. These pipes need to be properly repaired and protected from freezing. A proper mixing faucet intended for an outdoor mop sink would be best.
1.5
45.
Fix the walls in the mop room. Repair the wall corners where damaged.
0.5
46.
(1)The lighting is dim in the dry storage room. (2)The hood over the dish machine is rusty inside and needs cleaning.
0.5
47.
All storage should be on shelves or racks high enough to sweep and mop under. Some things are setting on crates. Crates are dirt collectors and you can not sweep and mop under them with out moving everything.
0.0
49.
Documentation of approved training - 2 point credit awarded.
The fish (105*) and the mashed potatoes (110*)in the steam table were not hot enough. After cooking these items hold fish and potatoes hot at 135 degrees or hotter. They were taken back to the steamer to be reheated.)
2.0
28.
I saw one healthy adult roach behind the shelf to the left of the ice machine in the food prep area.
0.0
36.
(1)Properly repair the pre-rinse. Remove the galvanized pipe and fittings. Use the proper T&S Brass components for a pre-rinse faucet. (2)The door gaskets are torn near the bottom on the reach-in refrigerator. (3)There are hex-head screws holding the pot rack to the wall. Be sure to use hardware that is smooth and easily cleanable, such as round head or truss head screws. (4)Wire shelving through out the kitchen and walk-ins is corroded and needs to be replaced. Some table and counter legs are rusty too.(5)Replace the electrical junction box cover on the walk-in freezer evaporator. (6)The top cover on the mixer is damaged. Also the cord retainer needs to be replaced or repaired. (7)Install splash guards at both hand sinks. One is too close to the end of the clean drainboard in the dish washing area and the other is to close to a food prep sink. (8)Replace split ring on the cotterless pin or get a new cotterless pin for the can opener.
0.5
40.
Clean the walk-in refrigerator shelving.
0.5
42.
(1)The outside mop sink and can wash pipes are damaged. Also you need an anti siphon vacuum breakers on the hose bibbs. These pipes need to be properly repaired and protected from freezing. A proper mixing faucet intended for an outdoor mop sink would be best. (2)The spring retainer is missing on the pre-rinse and the spring slide down the galvanized pipe so that the sprayer hangs below the rim of the pre-rinse sink.
1.5
43.
Paper towels are needed at the hand sink near the dish washing area. There is also a piece of plastic tied around the handle.
1.0
45.
Some floor tiles are loose in the dish washing area. The wall and the ceiling ins cracked in the small ice room. Fix the walls in the mop room. One wall corner at the back door is tight to the wall the other is not intended for this type of installation and there is a gap behind it.
0.5
46.
(1)The lighting is dim in the small room where the ice machine is located. (2)The hood over the dish machine is rusty inside and needs cleaning.
0.5
47.
All storage should be on shelves or racks high enough to sweep and mop under. Some things are setting on the floor and some things are setting on crates. Crates are dirt collectors and you can not sweep and mop under under them with out moving everything. There are many mops, mop handles, broken and bent handles setting on the floor. You need a mop holder that will hold a wet mop with the handles up so they can drip dry without mop water running down the handles. Also you need one that is easy to use. The two you have now are not working.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The sanitizer in the sanitizer spray bottle was too weak. Also the sanitizer is dispensing the sanitizer at about 200 ppm. It would be better if the dispenser dispenses the sanitizer near the middle of the scale so if it looses a little strength it will still be in the zone of 200-400 ppm. (Re re filled the spray bottle with 200 ppm quat.)
1.5
28.
I saw two small roaches near the hand sink in the dish washing area.
1.0
30.
Clean table cloths and clean rags etc must be stored at least 6 inches above the floor.
0.5
36.
There is a water leak in the clean water line under the pre-rinse.
0.5
42.
The outside mop sink and can wash pipes are damaged. Also you need an anti siphon vacuum preventers on the hose bibbs. These pipes need to be properly repaired and protected from freezing.
0.0
45.
Fix the damaged wall corners. The FRP is damaged and loose under the pre-rinse area. Some flooring is damaged. Repair the walk-in refrigerator threshold it is loose from the floor.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Some dried food residue was present on on the can-opener blade. Clean and sanitize can-opener components after use. Corrected during inspection. Slicer was washed, rinsed, and sanitized by staff and I did a little touch up.
1.5
36.
Raise plumbing pipes at the two compartment sink and the steamer so they still drain but it is easy to clean under them. Replace the leaking pre-wash sprayer. Get rid of the cracked cart. Some of the walk-in shelving is rusty. Fix plug for dish warmer.
0.5
40.
Clean bottom shelf below hand sink. Clean sides and front of steam table. Move unused equipment out of kitchen or keep it clean such as the buffalow chopper.
0.5
45.
Clean floors behind and beneath stoves, steamers, sinks and fryers. Some food crumbs were present. Fix damaged areas of walls sand rough areas and paint where needed.
0.5
49.
No documentation of approved training - no credit awarded.
Some dried food residue was present on back of meat slicer blade. Clean and sanitize slicer components after use. Corrected during inspection. Slicer was washed, rinsed, and sanitized by staff.
1.5
35.
Do not store single service utensils like plastic knives on shelves in uncovered containers beneath wet utensils.
0.5
36.
Clean interior of drawers and containers beneath drink service area and prep. table. Some residue was present in these areas. Clean compressor fan covers in walk in cooler. Some residue was present.
0.5
45.
Clean floors behind and beneath stoves, steamers, and fryers. Some food crumbs were present.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
New waterproof floor cover is being installed in walk in cooler. Alternate refrigeration for cold foods in cooler must be provided while repairs are in process. Floor tile in dishwasher is also in the process of being regrouted.
Sanitizing solution for use on food prep. tables and equipment must be mixed and readily available for use at all times in kitchen. Solution for this purpose was not initially available when requested during inspection. Corrected during inspection sanitizing solution was mixed for use.
1.5
36.
Clean drawer interiors where utensils are stored. Some food crumbs were present. Clean extreriors of dry food storage bins.
0.5
45.
Repair damaged wall corners at dishwash room area. Repair/seal floor cover in walk in cooler and freezer. Floor in this area is not smooth easily cleanable or intact. Repair ceiling leak in dining room. Replace water damaged ceiling area after leak is repaired.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Do not leave staff drinks on food prep equipment like fryer. All staff drinks must be covered in kitchen Ex: Uncovered drink in dishwash area. Corrected during inspection drinks were moved or discarded.
1.5
10.
Keep bags of ice stored above the floor in freezer. Do not use food cans in dry store room as doorstops. Corrected during inspection ice and cans were placed on shelves.
1.5
11.
Clean soda guns and food blender thoroughly. Mildew was present on rubber seal of processor and residue was in soda gun. Corrected during inspection. Both items were cleaned and sanitized by staff prior to end of inspection. (Allow blender to drain and air dry before reassembling after washing.)
1.5
14.
Salisbury steak in cooler was over 100 degrees F. Cool hot foods in smaller/thinner amounts and leave partially uncovered in cooler to vent heat out of food. Corrected during inspection steak was discarded by staff.
2.0
34.
Do not place washed drinking glasses in racks placed on garbage cans.
0.5
39.
Steam table in dining room lacks adequate sneeze guards on sides and also has the potential to be a burn hazard at the sides. Steam table should not be used to serve food to residents until it is properly repaired or replaced with an approved piece of equipment. Management has decided not to use table until it is repaired or replaced.
0.5
44.
Keep lids on cardboard dumpster closed.
0.5
45.
Repaint wall in stock room. Clean walls and floors beneath and behind dishwasher. (Mold growth was present.) Repaint walk in cooler floors. Water proof paint is needed for repair. Repair floor drain that is partially clogged and is draining slowly.
0.5
47.
Keep items like boxes of latex gloves stored above the floor in stock rooms.
0.5
49.
No documentation of approved training - no credit awarded.
Clean face of meat slicer blade and interior of chopping bowl. Corrected on site. Equipment was cleaned and sanitized prior to end of inspection. Check and clean these items of equipment on a more frequent schedule. Keep bottle or bucket of sanitizer available for use on food prep. surfaces at all times. Corrected on site. Staff obtained sanitizer from sink dispenser.
2.5
17.
Repair gaskets on freezer door. Condensation is freezing on interior of freezer due to improper door seal. Verify all leaks on freezer compressor are also repaired. Raise dishwasher and prep. sink drain pipes so that they are elevated above floor drains.
1.0
20.
Repair handwash sink in dishwash area that has a slow drain. Repair handwash sink in kitchen prep area that has poor warm water flow.
2.0
21.
Paper towels were missing at dishwash area lavatory.
1.0
23.
Replace garbage dumpster that has damaged lids. Clean canwash and dumpster pad areas.
1.0
27.
Replace damaged or missing floor tile in dishwasher area. Regrout floor tile in this same area. Replace rusted floor panels in walk in cooler. Repaint peeling walls in stockroom and chemical storerooms.
1.0
General Comments
Keep hose out of mopsink and canwash drains. Install a sneeze guard/sheild on end of dining room steam table. Discard damaged utensils like trays or scoops with broken ends.
Carrots and brocoli in reach in cooler were 95 and 84 degrees F. Cool cooked products in smaller portions in walk in cooler and leave product partially uncovered to allow for more rapid cooling. Items were cooked at 12 PM and were checked at 3 PM. Reach in cooler had an internal temp. of 54 degrees F. Eggs, beef base, and thickened dairy liquid in opened container were also 54 degrees F. Cold food items must be kept at a temp. of 45 degrees F. or less. Repair cooler A.S.A.P. and do not store eggs, meat, or dairy items in cooler until it is repaired. Out of temp. items in cooler were voluntarily discarded by staff.
5.0
11.
Clean prep. board on steam table for dining area. Clean spray gun for fountain drink dispenser. Clean plastic stirring spatulas thoroughly
2.5
15.
Allow items like glasses to air dry and drain after washing. Do not stack wet utensils.
1.5
28.
Repair broken or missing floor tile in dishwash room. Repaint peeling walls and ceiling areas in kitchen. Ex: Dishwash area and stock room. Repair loose floor tile by steam table in dining room.
0.5
General Comments
Verify that correct test strips are available for D-10 premade saniitizing solution if used. Recommend using sanitizer from sink dispenser since strips are easliy available for this product. Install plexiglass or plastic sheild on side of dining room steam table. Verify that freezer door completly closes to prevent condensation on interior surfaces. Discard stirring spatulas that are cracked and metal trays with damaged or pitted interiors.
Reach in cooler by fryer had an internal temp. of 49 degrees F. Have cooler serviced. Store meats and dairy products in walk in cooler until unit can maintain a sustained temp. of 45 degrees F. or less. Find a location for cooler away from heat of fryer.
2.5
11.
Sanitizing solution for food prep. surfaces must be provided during hours of operation. No sanitizer was mixed or ready for use on prep. tables and sinks.
2.5
15.
Do not allow sink compartments to overflow on draining board for cleaned utensils.
1.5
17.
Keep walk in freezer door completely closed. Condensation is freezing onto compressor and shelves. Clean fountain drink dispenser nozzles.
1.0
27.
Replace torn wall cover behind fryer. Repaint walls in store rooms. Regrout floor tile by dishwasher. Replace damaged floor tile in same area. Replace rusted floor in walk in cooler and freezer. Clean floors around dishwasher.
1.0
32.
Keep boxes of food product and utensils stored above the floor in stock room and office.
0.5
General Comments
Repair toilet tissue dispenser in staff bathroom. Replace burned out light in stock room. Clean ceiling vent in stockroom. Verify that drain beneath dishwasher remains free of debris to prevent clogs.
