3-403.11; Priority; Marinara sauce and queso placed into hot wells to reheat at around 9am were only holding between 67-96F when checked at 10:43am. Both food items were moved to the grill to be rapidly reheated. When food items were checked again at 11:05am they had only reached 150-153F. Reheating for hot holding shall be completed within 2 hours and may not exceed 2 hours. CDI- education given and heat was turned up higher. Foods reheated to 168-174F.
1.5
21.
3-501.16(A)(1) ; Priority; Chili sitting in the hot well was holding between 125- 136F. A container of queso cheese siting on top of the pizza oven was holding at 55F. TCS foods being held hot shall be maintained at 135F or above. CDI- chili was reheated to 165F; the PIC chose to cool the queso back down to 41F until food item was needed for service.
1.5
23.
3-501.18; Priority; Pork (4/8), salsa roja (3/22), and french onion soup (4/11) were all observed being held beyond 7 days. Ready to eat, TCS foods shall be kept no longer than 7 days. CDI- food items voluntarily discarded by PIC.
0.0
23.
3-501.17; Priority Foundation; [Repeat] Ribs, pico, boiled eggs, and chili made more than 24 hours ago were observed without dates. RTE TCS* foods kept more than 24 hours shall have dates (date of preparation OR use by date OR both prep and use by dates)...CDI by placing dates on foods. NOTE: Ensure your date marking system is consistent throughout the restaurant. Remember - RTE TCS* foods can be kept NO LONGER than 7 days, with day #1 as the date of preparation.
1.5
43.
3-304.12; Core; Food employee observed with tongs hanging from his apron. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: On a clean portion of the FOOD preparation table or cooking equipment.
0.5
55.
6-501.12; Core; Ice accumulation present along the floor in the walk-in freezer. Physical facilities shall be kept clean...Remove ice accumulation from floor.
3-304.15 (A); Priority - Observed dish washing worker handle soiled dishes with gloves and then proceeded to handle clean utensils...If used, single use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled...CDI by having worker discard gloves and wash hands. NOTE: After gloves are soiled, gloves shall be discarded and hands washed before putting on new gloves and handling clean utensils, ready-to-eat foods and clean equipment/utensils.
1.5
22.
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by refrigerating foods. NOTE: Do not overfill containers above the fill or chill lines on top of refrigerated make line units. Ensure ALL foods are at 41F or less BEFORE placing them in refrigerated make line tops. Use calibrated thermometer to check food temperatures often.
1.5
23.
3-501.17; Priority Foundation - Many ready-to-eat (RTE) TCS* foods did not have dates (prepared more than 24 hours ago)...RTE TCS* foods kept more than 24 hours shall have dates (date of preparation OR use by date OR both prep and use by dates)...CDI by placing dates on foods. NOTE: Ensure your date marking system is consistent throughout the restaurant. Remember - RTE TCS* foods can be kept NO LONGER than 7 days, with day #1 as the date of preparation.
1.5
28.
7-102.11; Priority Foundation - One squirt bottle at dish area had yellowish liquid but was labeled as a window cleaner, and one bottle with blue liquid was labeled "sanitizer" but had window cleaner in it. Another spray bottle with clear liquid was not labeled...Working containers of chemicals, cleaners, etc. taken from bulk supplies shall be identified with common name of material inside...CDI by properly labeling bottles with names of their contents or discarding liquid/bottle.
1.0
37.
3-302.12; Core - Many bottles/containers of sauces, dressings, dry foods, breadings, spices, etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
1.0
38.
6-202.13; Core - A few fly strips were hung from ceiling (and with dead insects on them) in kitchen where they were somewhat close to areas where food and clean equipment/utensils could be put underneath them...Insect control devices shall be installed so that devices are not located over a food preparation area and dead insects are prevented from falling on exposed food and clean equipment/utensils...Remove fly strips from current locations and place them in areas where food and clean equipment/utensils cannot be placed or contaminated.
0.0
41.
3-304.14; Core - Some moist/soiled wiping cloths were on counter tops or hanging from side of sanitizer buckets (not down inside sanitizer). A few sanitizer buckets were stored directly on floor...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Sanitizer buckets shall be stored off the floor and used and stored in a manner that prevents contamination of food and clean equipment/utensils...Store soiled/moist cloths and sanitizer buckets as stated above.
0.5
44.
4-901.11; Core - Observed worker using cloth towel to dry the wet utensils/equipment that had been washed/sanitized...After cleaning and sanitizing equipment and utensils, they shall be air dried...Air dry clean equipment/utensils as stated above. Do not use towels to dry items.
0.5
44.
4-903.11(A), (B) and (D); Core - Some clean food containers and beverage glasses were stacked while wet. Some plates/bowls in storage had unprotected food contact surfaces...Clean equipment/utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate stacked clean containers and glasses and completely air dry before stacking. Cover or invert clean dishes in storage.
0.0
45.
4-903.11(A) and (C); Core - Several stacks of disposable cups were unprotected. Coffee filters were also not protected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Keep coffee filters in original plastic bags or covered clean container.
0.5
47.
4-502.11(A) and (C); Core - Some food containers, bus tub were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
0.0
47.
4-102.11; Core - Observed bread stored inside take-out plastic bags (direct contact)...Materials used for single service articles shall be clean...Do not store bread in take-out bags. Only use food grade bags that are approved for food storage (direct food contact).
0.0
48.
4-501.14; Core - Interiors of dishwashing machine and side doors had heavy calcium/lime build-up...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils and to ensure it performs its intended function...Increase the frequency of removal of calcium/lime build-up inside dishwashing machine.
0.5
55.
6-501.11; Core - No cold water was available at dish machine spray rinse arm. Walk-in freezer had large build-up of ice on floor (due to evaporator/condensation leaks?). Many small holes were in kitchen walls. Some floor tiles were damaged/cracked and had missing grout between them...Physical facilities shall be kept in good repair...Provide cold running water at spray rinse arm, repair freezer condensation leaks and seal wall holes. Replace damaged floor tiles and grout where needed.
0.5
55.
6-501.12; Core - Significant ice had accumulated on walk-in freezer floor. Bathroom door sides were soiled...Physical facilities shall be kept clean...Remove ice accumulation from floor and increase cleaning frequency of door surfaces above.
0.0
General Comments
TCS* foods: Time temperature control for safety foods...NOTE: Par-cooking of wings is done in facility. Par-cooked wings must be labeled as "Par-cooked" in walk-in cooler and stored below and away from ready-to-eat foods. Complete temperature log each time wings are par-cooked, cooled and completely cooked prior to service. These logs will be be reviewed during future inspections.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less...CDI by refrigerating foods. NOTE: Do not overfill containers above the fill or chill lines on top of refrigerated make line units. Ensure ALL foods are at 41F or less BEFORE placing them in refrigerated make line tops. Use calibrated thermometer to check food temperatures often.
1.5
23.
3-501.17; Priority Foundation - A few ready-to-eat (RTE) TCS* foods did not have dates (prepared more than 24 hours ago)...RTE TCS* foods kept more than 24 hours shall have dates (date of preparation OR use by date OR both prep and use by dates)...CDI by placing dates on foods. NOTE: Ensure your date marking system is consistent throughout the restaurant. All workers should know what day stickers should mean--whether the prep date or use by date. Remember - RTE TCS* foods can be kept NO LONGER than 7 days, with day #1 as the date or preparation.
0.0
28.
7-201.11; Priority - Many chemicals and cleaners were stored above or next to clean aprons and wiping cloths...Toxic materials such as cleaners, disinfectants, etc. shall be stored so they cannot contaminate foods, clean equipment/utensils and clean linens...CDI by properly storing chemicals.
1.0
28.
7-207.11; Priority - Observed employee bottle of aspirin on shelf above filled ramekins of ketchup...Personal medications shall be stored to prevent contamination of food and clean equipment/utensils...CDI by properly storing aspirin.
0.0
28.
7-102.11; Priority Foundation - By chemical storage areas, four spray bottles with liquid in them were not labeled with names of contents...Working containers of chemicals, cleaners, etc. taken from bulk supplies shall be identified with common name of material inside...CDI by labeling bottles with names of their contents or discarding liquid.
0.0
37.
3-302.12; Core - Some bottles/containers of sauce, cooking oil, dry foods, etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.
0.0
41.
3-304.14; Core - Several soiled wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store soiled/moist cloths as stated above OR in soiled laundry area.
0.5
43.
3-304.12; Core - A knife and other utensil were stored between pizza make line and wall (not approved storage of utensils). Also, the handles of a few dispensing forks/utensils were touching food (utensils fell into the food)...During pauses in food prep, utensils shall be stored in running water dipper well, hot water of 135F or above, in food with the handles outside of the food, or on dry, clean surface if washed/sanitized every 4 hours when used with TCS* foods...Properly store food utensils as stated above.
0.5
44.
4-903.11(A), (B) and (D); Core - Many clean food pans, bowls and beverage cups were stacked while wet. Some plates/bowls in storage had unprotected food contact surfaces...Clean equipment/utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate stacked clean pans, bowls and cups and completely air dry before stacking. Cover or invert clean dishes in storage.
0.5
45.
4-903.11(A) and (C); Core - Several stacks of disposable cups were unprotected. Coffee filters were also not protected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Keep coffee filters in original plastic bags or covered clean container.
0.5
54.
5-501.114; Core - One dumpster had broken drain plug...Trash/recycling receptacles with drains shall have plugs in place...Replace the broken drain plug.
0.0
55.
6-501.11; Core - Water at handsink behind pizza prep area was completely turned off and not functional due to loose faucet arm/leaks (NOTE: Other kitchen handsinks were available and functioning properly). No cold water was available at dish machine spray rinse arm. Walk-in freezer had large build-up of ice on floor (due to evaporator/condensation leaks?). Many small holes were in kitchen walls...Physical facilities shall be kept in good repair...Repair handsink so hot and cold running water is available. Provide cold running water at spray rinse arm. Repair freezer condensation leaks and seal wall holes.
0.5
55.
6-501.12; Core - Significant ice had accumulated on walk-in freezer floor. Bathroom door sides and vent hood above dish machine were soiled...Physical facilities shall be kept clean...Remove ice accumulation, and increase cleaning frequency of fixtures/surfaces above.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
3-302.11; Priority; A case of raw chicken was thawing on top of covered bus tubs of cooked wings in the walk-in cooler. Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods and shall be stored according to final cook temperatures. CDI: Items were rearranged to place the raw on the bottom.
1.5
37.
3-302.12; Core; Big containers of flour and sugar were either not labeled or had a label that was worn/illegible in the prep area. Containers of foods that are not immediately recognizable shall labeled with the common name of the food. Relabel these containers.
1.0
43.
3-304.12; Core; A knife was stored in-between a cooler and prep table. Plastic portion cups were sitting inside of pico de gallo and pasta sauce. Tongs were stored on the soiled top of the chef base cooler underneath the grill. During pauses in food preparation, utensils may be stored in running water, water that is maintained at a temperature of at least 57C (135F), in food with the handles outside of the food, in a clean location (when used for non-TCS foods), or on a clean surface if washed/sanitized every 4 hours when used with TCS foods.
0.5
45.
4-903.11(A) and (C); Core; The shelf above the hot line storing trays contains food debris and the shelf on the expo side has a buildup of dust. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Clean these shelves.
0.0
47.
4-502.11(A) and (C); Core; Plastic containers and lids stored on the dish shelf were cracked and/or melted. Utensils shall be maintained in good repair or discarded. CDI: Containers voluntarily discarded.
0.0
51.
5-205.15; Core; The handwashing sink behind the pizza prep cooler is turned off. The hot water at the server's handwashing sink is turned off and the faucet has a leak. The plumbing system shall be maintained in good repair. PIC said that a plumber is scheduled to service these items after the holiday.
1.0
General Comments
Report e-mailed to PIC: hkramer7690@yahoo.com, benbuff2010@gmail.com, and christinarbenedict@gmail.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
6-301.11; Priority Foundation; The handwashing sinks at the server station, near the pizza prep station, and at the bar had no soap available. The dispensers were stocked but not operating properly. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Manual pump soap dispensers were provided.
2.0
15.
3-302.11; Priority; Ground beef was stored above shrimp in the walk-in cooler. Food shall be arranged in equipment to be protected from cross contamination (by being stored according to final cook temperatures). CDI: PIC said they were told seafood has to be stored on the lower shelf with chicken and eggs. Food storage hierarchy materials provided.
0.0
37.
3-302.12; Core; Big containers of flour and sugar were either not labeled or had a label that was worn/illegible in the prep area. Containers of foods that are not immediately recognizable shall labeled with the common name of the food. Relabel these containers.
1.0
39.
3-305.11; Core; Large plastic containers of recently cut & washed carrots were sitting on the floor of the prep area. 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 15 cm (6 inches) above the floor. CDI: Containers lifted.
0.0
49.
4-601.11(B) and (C); Core; The dry storage shelves and the shelves in the server reach-in cooler were soiled with a slight buildup of sticky residue and dust. The shelf in the server station under the soda fountain holding jugs of juice are soiled. Various surfaces inside the keg cooler are soiled with residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
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 Report e-mailed to PIC: hkramer7690@yahoo.com, benbuff2010@gmail.com, and christinarbenedict@gmail.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
6-301.11; Priority Foundation; The handwashing sinks at the server station and near the pizza prep station had no soap available. The dispensers were stocked but not operating properly. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Manual pump soap dispensers were provided.
1.0
16.
4-602.11; Core; The beverage gun near the dish machine at the bar had a large amount of residue buildup underneath the cap on the nozzle. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil. Ensure both nozzles are cleaned frequently.
1.5
37.
3-302.12; Core; Big containers of flour and sugar were either not labeled or had a label that was worn/illegible in the prep area. Containers of foods that are not immediately recognizable shall labeled with the common name of the food. Relabel these containers.
0.0
41.
3-304.14; Core; A wiping towel used at the fry station was sitting on the prep cooler cutting board. Cloths in-use for wiping counters and other equipment surfaces shall be Held between uses in a chemical sanitizer solution. Keep towels used for wiping equipment inside of sanitizer.
0.5
43.
3-304.12; Core; The spoons in pasta stored in the pizza prep cooler were lying with their handles touching the food. Utensils may be held in containers of food with the handles sitting above/out of the food. CDI: Spoons were lifted out of the product and the pasta is reheated before serving.
0.0
47.
4-502.11(A) and (C); Core; A few plastic containers in the clean dish area were cracked down the sides. Utensils shall be maintained in good repair/condition or shall be discarded.
0.0
49.
4-601.11(B) and (C); Core; The gaskets of the grill cold drawer units and the fry station cold fliptop unit on the line are slightly soiled with food debris. The shelving above the hot line is collecting dust. The cooler holding glasses at the bar has a buildup of residue on the inside tracks for the doors. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Report e-mailed to PIC: benbuff2010@gmail.com, carolyn.r.ollar@gmail.com, and christinarbenedict@gmail.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
10.
6-301.11; Priority Foundation; The handwash sink near the pizza station and the handwash sink at the bar had no soap available. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Soap was provided.
1.0
16.
4-501.114; Priority; The dish machine at the bar only measured 25 ppm of chlorine after priming for 2 minutes and running a cycle about 5-6 times. Bartender said that the machine was ran only once prior to the inspection. A chlorine solution shall have a concentration indicated by EPA guidelines (50-200 ppm) when used as a sanitizing solution. CDI: Bar glasses will be ran through the kitchen dish machine until it is serviced.
0.0
39.
3-305.11; Core; Bus tubs of cooling wings were sitting on the floor of the walk-in cooler underneath falling frost. 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 15 cm (6 inches) above the floor. Tubs were cooling on a speed rack during the last inspection. Return to this practice.
1.0
41.
3-304.14; Core; A wiping towel used at the fry station was sitting on the prep cooler cutting board. Cloths in-use for wiping counters and other equipment surfaces shall be Held between uses in a chemical sanitizer solution. Keep towels used for wiping equipment inside sanitizer.
0.0
44.
4-903.11(A), (B) and (D); Core; Glasses at the bar are sitting on a rack that has lining that is slightly soiled with debris and residue buildup. Cleaned equipment and utensils shall be stored in a clean, dry location. Wipe these liners clean.
0.5
45.
4-903.11(A) and (C); Core; Single-service trays above the line are sitting on a shelf that has a buildup of residue. Trays are sitting on a low shelf at the bar that is slightly soiled with debris. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Clean these shelves more frequently.
0.5
49.
4-601.11(B) and (C); Core; The gaskets of the grill cold drawer units and the fry station cold fliptop unit on the line are slightly soiled with food debris. The walk-in freezer floor has a buildup of ice. The cooler holding glasses at the bar has a buildup of residue on the inside edges. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the areas mentioned.
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 Report e-mailed to PIC: carolyn.r.ollar@gmail.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
*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. Inspection completed by inspector D. Farkas.
*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. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
OTHER TEMPERATURES TAKEN: Hot water/3-comp sink: 129F; Milk/Wait station ref: 41F; Hamburger (medium well)/Final cook temp: 171-193F; Chicken tenders/Final cook temp: 211F...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...DISCUSSION: Chicken wings are partially cooked and cooled, and a written "Pre-Fried Wings Policy and Procedure" has been written and was reviewed during inspection. This procedure needs additional information on it, including monitoring documentation, how wings are to be marked to identify them as foods that must be cooked to 165F or above before served, and how the par-cooked wings are to be separated from ready-to-eat foods...Send this information to Lucy Schrum at Lucy.Schrum@wakegov.com by June 30, 2019.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...DISCUSSION: PIC stated that chicken wings are partially cooked and cooled. A written and approved (by our department) procedure for the non-continuous cooking of raw animal foods shall be developed and followed. A "Pre-fried wings policy and procedure" is used at another Wake County Buffalo Brothers location but needs additional information to meet requirements. By December 21, 2018, send this updated procedure to Lucy.Schrum@wakegov.com
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...Verification visit to be made within 10 days to evaluate completion of Item #21 on this report. Follow-Up: 12/22/2017
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...Verification visit to be made on June 2, 2017 to evaluate completion of Items #21 and 49 on this report. Follow-Up: 06/02/2017
DISCUSSION: Remove the push rod from faucet end at dishwashing area handsink...Dishwasher behind bar was not dispensing chlorine sanitizer during visit. However, it had not yet been used yet today. Do not use this machine until it is properly dispensing sanitizer. In the meantime, use dishwasher in kitchen for sanitizing bar glasses and utensils...Verification visit to be made on Thursday, Dec. 22, 2016, to evaluate completion of Items #8, 23, 34 on this report (where verification is required). Follow-Up: 12/22/2016
Will return to check the compliance of the consumer advisory on the menus. Recommend avoid cooking raw or undercooked burgers etc. until menus are equipped with consumer advisory Follow-Up: 06/26/2016
Make sure that sanitizer is being changed as frequent as every 2 hours. Ensure that freshly cooked chicken wings are not in mix with already cooled chicken wings when in the cooling process. Keep cooked chicken wings about to cool and already cooling chicken wings in separate containers. Manager and EHS discussed on corrective methods to go by from here forth. Waste management has been contacted to replace damaged lid to dumpster.
Food employees was cooking chicken and beef to a temperature that just barely met minimum requirement. Informed the food employee to cook the foods longer so it can hold a temperature above the bare minimum.
Food prep sink is being used for raw meat and salad prep (saw only raw meat prepped there; no violation observed). Designate different sinks for different purposes (cooked and ready to eat food at one sink, raw animal products at a different sink). Wash, rinse, and sanitize before food prep at each sink.
Found an employee beverage (Coffee) with a lid sitting on the expo line. No food was in the area at the time. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was moved without being asked.
0.0
10.
Found 3 buckets of pickles stored on the floor in the walk-in cooler. Found drink pitchers stored in the dining area that were uncovered. Found to open containers of chicken tenders stored uncovered in the reach in freezer that has ice leaking from the cooling unit. Food must be stored in a manner to avoid contamination. CDI - chicken tenders were covered. Pickle buckets were removed from the floor. Drink pitchers were moved to the bottom shelf.
0.0
11.
Found a large number of plastic utensils stored with day dot residue on them. Found the mixer and the slicer to be stored with build-up on them. Be sure sanitizer is used on food contact surfaces after they are cleaned. Food contact surfaces must be kept clean and be properly sanitized. CDI - containers were moved back to the dish area to be cleaned. Slicer and the mixer were cleaned.
1.5
17.
Found several foods in the make line cooler and in the pizza cooler to be out of temperature. Both coolers had water in the bottom of them and appear to not be working properly. Found salad dressings in the left make line cooler to be 61 degrees F. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - talked to manager about proper food levels. The coolers were turned down. Managers turned off the heat lamps. Closed lids and talked to the managers about monitoring the food levels. Ice was added to the salad dressings.
2.0
23.
Found fried chicken cooling in a deep container in the drawer section of the pizza cooler. Food must be cooled in small portions, in shallow pans, and loosely covered or uncovered in mechanical refrigeration until they reach 45 degrees F. May also use proper ice baths and ice wands to cool foods. Proper methods must be used to ensure proper cooling of the foods.
1.0
26.
Found salt and flour containers to not be labeled.
0.0
29.
Found employee preparing food without a proper hair restraint.
0.0
33.
Found scoop handle for the salt to be laying down in the salt. In-use utensils must have handles and the handles must be extending out of the food.
0.0
34.
Found several plastic containers that were tightly stacked wet. Utensils must be properly air-dried prior to stacking tightly. Found clean utensils stored in a dirty container on the expo line. Clean utensils must be stored on clean surfaces.
0.5
36.
Found several cracked plastic containers throughout the facility. Found the make line cooler handles to be broken. Found the make line cooler and the pizza cooler to have water build-up in the bottom of them. Drain pipes may be clogged. Found the reach in freezer to be leaking ice from the top. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Need to clean the following soiled surfaces: vent guards in the walk-in cooler; shelves in the walk-in cooler; racks in the walk-in cooler; shelf under the soda machine; utensil storage container; and the exhaust for the dish machine. Non-food contact surfaces must be kept clean.
0.5
44.
Dumpster lid is bent down and the door on the side is removed from the dumpster.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found an employee beverage with a lid stored next to clean utensils and above the clean side drainboard in the dish area. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was moved.
0.0
10.
Found a tray of cheesecake balls stored uncovered in the walk-in freezer. Food must be stored in a manner to avoid contamination. CDI - cheesecake was covered with wax paper.
0.0
11.
Found a large number of utensils stored with food debris or dust on them. Found can opener blade and the slicer blade to be stored with food debris on them. Found the ice bin at the drink station to have a build-up on the top side (inside the bin). Found many container stored with day dots still on them. Found a sanitizer bottle to not be properly labeled. Found a few beer taps with build-up on the inside. Food contact surfaces must be kept clean and be properly sanitized. CDI - items were taken to the dish area to be cleaned. Ice bin was cleaned. Sanitizer bottles were labeled.
1.5
14.
Found three large containers of wings that where cooling in the walk-in cooler. The manager stated that they finished cooking about 11 am and it was now 3:30 pm. The wings were between 55-87 degrees F. Food must cool from 135 to 70 degrees F in 2 hours or less and from 70-45 degrees F in an additional 4 hours or less. CDI - wings were reheated and the cooling process was started over.
2.0
17.
Found sliced tomatoes and bleu cheese dressing to be slightly out of temperature in the make line coolers. Foods may have been stacked too high and lids may be being kept open too long. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below.
0.0
23.
Found 3 deep and covered containers of wings cooling in the walk-in cooler. Food must be cooled in small portions, in shallow pans, and loosely covered or uncovered in mechanical refrigeration until they reach 45 degrees F. May also use proper ice baths and ice wands to cool foods. Proper methods must be used to ensure proper cooling of the foods.
2.0
33.
Found pizza dough scrapper to be stored between the wall and the make line table. This is not a clean area to store a utensil.
0.0
34.
Found a large number of pans and containers that were tightly stacked wet. Utensils must be properly air-dried prior to stacking tightly. Found clean utensils stored on dirty shelves in the dish area. Clean utensils must be stored on clean surfaces.
1.0
35.
Found several boxes of cups and napkins stored on the floor in the front storage areas. There were also personal items stored on top of them(shirts and purses). Single-service items must be stored in a manner to avoid contamination.
0.5
36.
Found several cracked plastic containers throughout the facility. Found shelves in the salad cooler to be rusty and need replacing. Found a dough roller with a handle made of duct tape. Found the interior of the lid for the pizza make line cooler to be broken. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.5
40.
Need to clean the following soiled surfaces: vent guards in the walk-in cooler; shelves in the bar reach in cooler; and the sink drainpipes. Non-food contact surfaces must be kept clean.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found an open pan of lasagna stored in the walk-in freezer that was stored uncovered and had ice build-up on it from leaking condensation. Food must be stored in a manner to avoid contamination. Found a container of raw hamburgers stored above an open container of cooling chicken wings in the walk-in cooler. Foods must be stored acccording to final cook temperature. CDI - hamburger was moved below the cooke chicken wings. Lasagna was thrown away.
1.5
11.
Found a large number of utensils stored with dust or food debris on them. Found the ice bin in the bar to have build-up in the corners. Found sanitizer bottles to not be properly labeled. Food contact surfaces must be clean and be properly sanitized. CDI - items were taken to the dish area to be cleaned. Ice bin was cleaned. Sanitizer bottles were labeled.
1.5
14.
Found a large container of chili that had been cooling in the walk-in cooler since approximately 11:30am that was still 81 - 137 degrees F. Food must cool from 135 degrees F to 70 degrees F in 2 hours or less and from 70 to 45 degrees F in an addtional 4 hours or less. Use proper cooling methods to properly cool foods. CDI - chili was reheated and the cooling process was started over.
0.0
23.
Found 2 large containers of chili cooling in the walk-in cooler. Food must be cooled in small potions, in shallow pans, and loosely covered or uncovered in mechanical refrigeration until they reach 45 degrees F. May also use proper ice baths and ice wands to cool foods. Found mashed potatoes and chicken cooling in the drawer cooler. Foods must be cooled in a cooling unit prior to being placed in a cold-hold unit. Cold-hold units are only designed to keep cold foods cold.
2.0
26.
Found a container of salt that was not labeled.
0.0
33.
Found the handle for the flour to be laying in the food itself. Found the soda gun in the bar to be stored in room temperature water. In-use utensils must be store on a clean/dry surfaces or in the food product with the handle sticking out of the food.
0.5
34.
Found a large number of pans and containers that were tightly stacked wet. Utensils must be properly air-dried prior to stacking tightly.
0.5
36.
Walk-in freezer has a large amount of condensation and ice build up making it difficult to clean. Be sure there are no air leaks and make sure the door shuts properly. Found a few cracked containers. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
43.
Papertowels were out at the handsink by the soda station. Toilet and lavatory facilities must be clean, in good repair, and properly supplied.
0.0
45.
Found the walls and the ceiling in the walk-in cooler and the beer walk-in cooler to need cleaning. Found the ceiling vents throughout the facility to need cleaning. Found the ceiling tiles above the pizza oven to be stained. Floors, walls, and the ceiling must be clean and in good repair.
0.5
46.
Found lights in the front 2 storage rooms and the beer cooler to need shields. Lights must be properly shielded.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found an employee beverage with a lid sitting on a counter above a food contact surface. Found another employee beverage without a lid stored next to the food at the make line cooler. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces.
1.5
10.
Found a box of chicken stored on the floor in the walk-in cooler. Food must be stored in a manner to avoid contamination. CDI - box of chicken was moved off the floor.
0.0
11.
Found several utensils stored with day dot residue or food residue still on them. Observed the cook go wash a spachula without using a sanitizing step. Food contact surfaces must be clean and properly sanitized. CDI - made the cook bring the spachula back and run through the dish machine. Dirty items were moved to the dish area for cleaning.
1.5
17.
Found several foods in the make line coolers, pizza make line cooler, pizza drawer coolers, and the grill drawer coolers that were out of temperature. Potentially hazardous foods must be kept at 45 degrees F or below. May be stacking foods too high and leaving lids open too long. Coolers were turned down and lids were closed. Food levels were reduced. Will make a critical violation follow-up visit on Friday, October 8, 2010 to make sure coolers are able to keep potentially hazardous foods at 45 degrees F or below.
4.0
26.
Found sugar, flour, and wing breader to not be labeled. Dry foods must be labeled.
0.0
33.
Found scoops in the mashed potatoes and the flour where the handle was touching the food itself. Found scoops in the wing breader and the crushed red pepper that did not have handles. In-use utensils must have handles and the handles must be extending out of the food itself.
0.5
34.
Found a large number of cups, pans, and containers that were tightly stacked wet. Utensils must be properly air-dried prior to stacking tightly. Found plates in the dining area stored right-side up where they could be contaminated by customers. Utensils must be stored in a manner to avoid contamination.
0.5
35.
Found single-service clam-shell food containers stored on the floor in the front storage room.
0.0
36.
Handle on the make line cooler has tape on it making it difficult to clean. Food and non-food contact surfaces must be easily cleanble and in good repair.
0.0
40.
Clean the following soiled surfaces: top shelves over the cook line; top of the salamander; coffee brewer; tea brewer; and the top of the dishmachine. Non-food contact surfaces must be kept clean.
0.0
43.
Papertowels were out at the handsink by the soda station. Toilet and lavatory facilities must be clean, in good repair, and properly supplied.
0.0
45.
Found the floors to be dirty under the serving line, the CO2 machine, and the soda box rack. Found the wall at the 3 compartment sink to be dirty. Found the ceiling vent above the ice machine to be dirty. Floors, walls, and the ceiling must be clean and in good repair.
0.5
46.
Hood ventilation system has build-up and should be cleaned more often. Lights in the front storage room need shields. Vent over the dishmachine needs to be cleaned. Lights in the womens restroom need to be changed.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Be sure proper cooling methods are used until foods reach 45 degees F. Follow-Up: 10/08/2010
Found a employee beverage with a lid sitting on a prep table and another sitting on a counter above another prep table. Employee beverages must have lids and they must be stored in a manner to avoid contaminating food or food contact surfaces. CDI - drinks were moved to bottom shelves.
1.5
10.
Found raw chicken and raw hamburger stored above ready to eat foods(cheese, hot dogs, vegetables) in the grill drawer coolers. Foods must be stored according to final cook temperature. Ice bins in bar are not able to be completely covered and the tea urns do not have lids on them. Will make a critical violation follow-up visit on Friday, April 9, 2010 to make sure these violations have been corrected.
0.0
11.
Found several utensils stored with day dot residue still on them. Found the bar soda gun with build-up on the nozzle. Found can opener to have food debris left on the blade. Food contact surfaces must be clean and properly sanitized. Will make a critical violation follow-up visit on Friday, April 9, 2010 to make sure these violations have been corrected.
1.5
17.
Found several foods in the make line coolers, pizza make line cooler, and pizza drawer coolers that were out of temperature. Foods must be kept at 45 degrees F or below. May be stacking foods too high and leaving lids open too long. Pan of hot mashed potatoes had been placed in the drawer, raising the temperature of all the foods. CDI - hot foods were moved back to the walk-in cooler and lids were closed.
2.0
23.
Found a container of mashed potatoes and a container of fried chicken pieces that were placed in a cold holding unit warm with a tightly fitting lid. Cold-holding units are designed to hold cold foods cold, not make warm foods cold. Foods should be cooled in the walk-in cooler. Cool foods in shallow pans, in small portions, and with loosely covered lids(or uncovered).
1.0
33.
Found scoop in the flour to have the handle touching the flour itself. In-use utensils must have handles and those handles must extend out of the food.
0.0
34.
Found pans that were stacked tightly and still wet. Utensils must be properly air-dried prior to stacking tightly. Found forks stored with food contact surface sticking out. Handles must be sticking out to help avoid contamination.
0.0
35.
Found single-service cups and food containers stored on the floor in the front storage room.
0.0
36.
Cutting board on the make line had deep grooves making it hard to clean. Food and non-food contact surfaces must be easily cleanble and in good repair.
0.0
38.
Test strips at the dishwashing machine do not work.
0.0
40.
Clean the top of the dishmachine, the dishmachine vent, and table legs/equipment wheels. Non-food contact surfaces must be kept clean.
0.0
43.
Do not use bar handsink as a dumpsink so it remains clean for handwashing. Be sure to stock paper towels at handwashing stations instead of napkins. Napkins are breaking down when trying to dry hands. Handsink by the dishwashing area has a small leak. Toilet and lavatory facilities must be clean, in good repair, and properly stocked.
1.0
45.
Clean the floor under the serving line. Floors, walls, and the ceiling must be clean and in good repair.
0.0
46.
Replace two burned out light bulbs above the dishwashing drainboard. Clean hood vents above the grill more frequently.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Appears that chicken wings are not reaching final cook temperature during first step of cooking before cooling. NC rules do not allow for partial cooking of chicken.
Be sure to have regular handwashing discussions with employees to help promote proper handwashing. Follow-Up: 04/09/2010
Found a single employee beverage with a lid and a straw stitting on the top shelf of a reach-in cooler above foods. Employee beverages must have a lid and must be stored in a manner to not contaminate food or food contact surfaces. CDI - drink was discarded.
0.0
10.
Found bags of raw shrimp stored above french fries in the reach-in freezer. Foods must be stored in a manner to avoid contamination. CDI - shrimp put in a pan and moved below the fries.
0.0
11.
Ice machine has a moldy build-up on the inside. Found several clean dishes stored dirty with food particles and build-up. Also dishes with day dots still on them. Utensils need to be fully cleaned. Possible that pre-rinsing needs to be done better before entering the dishwasher. Food prep surfaces in the kitchen are not getting properly sanitized after cleaning. When using a spray sanitizer, clean the food prep surfaces and follow that with spraying sanitizer on the surfaces. Allow the sanitizer to air-dry on the food contact surfaces. Found beer taps with a moldy build-up. Food contact surfaces must be clean and properly sanitized. CDI - Ice machine and beer taps were cleaned. Pans were moved to the dish area and proper sanitizing methods were discussed with the manager.
1.5
16.
Top of chili was 131 degrees F. Be sure chili is stirred frequently to keep the potentially hazardous food at 135 degrees F or warmer. CDI - stirred the chili and discussed with the staff about the need to keep stirred.
0.0
17.
Found cheese that was stacked too high in the make line cooler that was out of temperature. Found several food items that were in the pizza drawer cooler that were out of temperature. Pan of hot mashed potatoes had been placed in the drawer, raising the temperature of all the foods. Potentially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - foods were moved to the walk-in cooler to cool down. Cheese was not stacked so high so temperatures can be maintained. Make line cooler was turned down.
2.0
19.
Found single bottle of cleaner stored above soda boxes. Be sure chemicals are stored in a manner to avoid contamination of food and food contact surfaces.
0.0
23.
Found a container of mashed potatoes that were placed in a cold holding unit warm with a tightly fitting lid. Cold-holding units are designed to hold cold foods cold. Not make warm foods cold. Foods should be cooled in the walk-in cooler. Cooled in shallow pans, in small portions, and with loosely covered lids.
1.0
26.
Found single bag of bread crumbs opened. Once dry foods are opened, place in a container with a tight fitting lid and be sure they are labeled.
0.0
36.
Replace all containers and lids that are no longer easily cleanable and in good repair.
0.0
40.
Clean the inside of the glass cooler in the bar. Clean the beer catch basin at the bar. Clean the wall behind the dishwasher drainboard. All non-food contact surfaces must be kept clean.
0.5
46.
Found two lightbulbs burned out in the kitchen hood vent. Found bulbs burned out in the women`s bathroom. Be sure all light fixtures are working properly to provide proper cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found employee drink with no lid and sitting on a food prep surface. Employee drinks need a lid and a straw and need to be stored below food prep areas.
0.0
10.
Found pizza dough in walk-in cooler with no covering sitting below dusty pipes and moldy ceilings. These need to be covered to prevent contamination. Found raw ground beef above ready to eat foods in the walk-in cooler. Boxes of food stored on the floor in the walk-in and the freezer. Be sure all food is not stored on the floor to prevent contamination. Found raw chicken above cooked chicken in the walk-in. Found raw chicken stored above cooked chicken in the drawer coolers under the grill. Found raw shrimp and chicken above french fries and pizza rolls in standing reach-in cooler. Foods must be stored in proper order according to final cook temperatures. Storage chart has been left with management. 3 ice bins storing ice were not covered (Ice bins must be covered when not in immediate use). Pans of dough are stacked inside each other without seperation (use a liner between stacked pans)
1.5
11.
Ice machine is moldy/dirty and needs to be cleaned thoroughly, inside and out. Found several clean dishes stored dirty with food particles and build-up. Also dishes with day dots still on them. Utensils need to be fully cleaned. Possible that pre-rinsing needs to be done better before entering the dishwasher. Sanitizer in bottles was not reading on test strips. Appears that quat sanitizer is not being properly pulled through lines. Switched to a bleach sanitizer until the quat can be fixed.
1.5
17.
Found restaurant-made salad dressings, cheeses, cut tomatoes, pizza toppings, pasta salad, lasagna all out of temperature. Potentially hazardous foods must be kept at 45 degrees F or below. These foods were found between 48 and 68 degrees F. Appears that cooling units(wing prep cooler, salad prep cooler, pizza prep cooler) are not working properly and need to be serviced.CDI-foods out of temp. for aprox. 6 hours were discarded. CHeese that was out of temp. 2 hours was moved to different ref.
2.0
19.
Found several bottles of cleaner in bottles with no label. Found some green cleaner in a sanitizer bottled. Found bleach stored above soda boxes. Be sure chemicals are properly labeled and stored.
1.5
25.
Found no thermometer in a bar cooler. Walk-in freezer thermometer is broken and needs to be fixed. Be sure all cooling units having properly working thermometers.
0.0
26.
Found a few open boxes of dry goods with no tightly fitting lid. Dry storage bins with sugar and flour need labels.
0.5
28.
Flys were found throughout the restaurant, concentrated by the back door. Found three live roaches on the back food prep line on overhead shelves. Found maggots and gnats near back mixer where floor was not being cleaned properly.
1.0
33.
Found in-use utensils stored in standing water at room temperature. In-use untensils must be stored on a clean/dry surface, inside the product with handles out, or in heated water at 135 degrees F or hotter.
0.5
36.
Walk-in Freezer is not working properly. Condensation is building up and leaking on the floor and boxes. All the coolers on the food line are having trouble keeping foods at proper temperatures and need repair. Shelves that beer kegs are sitting on are no longer easily cleanable. Fly fan blower at the back door is not properly working. Remove and recaulk the damaged/mildewed seals on sides of utensil wash sinks. Walk-in refrigerator door gasket is broken.
0.5
40.
Shelves throughout the entire restaurant need cleaning. Shelves ,walls,ceilings in walk-in refrigerators have mold on surfaces. Walk-in cooler for food and beer coolers were dirty and moldy. These coolers need a thorough cleaning. Interior of fryer cabinets,and surfaces below cook line need cleaning.
0.5
45.
Floors throughout the restaurant need better cleaning, Especially behind waitstation line "soda areas", in the bar, behind the mixer. Clean walls behind dish areas where mold is starting to grow.
0.5
46.
Some light fixtures were burned out along food line and in hood vent. Be sure these are replaced to provide proper lighting in food cooking areas. Light was measured by grill at 30 fc. Must be at least 50 fc. Clean all vent guards(on ceiling) throughout the restaurant. CLean the vent above utensil wash machine and replace the missing grill. Lighting must be at least 50fc in bar, over ice scooping and utensil washing surfaces (can add light strips under edge of bar, above these surfaces). Clean the fume hoods to remove oil/dust build-up.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Inspection led by Tim Bass, with Ashley WHittington
No handwashing station provided for bartender. Original hand sink was converted into a dump sink. Newly installed hand sink did not have soap or paper towels.
1.5
10.
Raw meat was stored above vegetables at meat prep sink and raw chicken was stored on the vegetable prep sink. Raw meat was stored above pre-cooked chicken in walk-in freezer. Frozen hot dogs unwrapped on freezer shelf.
1.5
11.
Drink nozzels and the holders at the bar had debris build up. Interior of ice machine had mold build up. Return visit will be made to check that these violation has been corrected.
1.5
17.
Sliced cheese, chopped chicken, cream spread, etc. were stored on ice on top of non-working prep line refrigerator. Foods were above 45F. Food items must be pushed down into ice and covered to maintain proper temperatures. Foods were removed and placed in walk-in refrigerator.
2.0
19.
One can of cleaner was stored next to food containers on a shelf across from the cooking line.
0.0
33.
In-use utensils are not to be stored in standing liquid, even sanitizer. Store on a clean surface and switched out every few hours.
0.0
34.
Utensils must be air dried before being stacked together. Cross stack dishes to allow for air drying.
0.0
43.
Paper towels needed at handsink near kitchen emergency exit.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Splash guards are needed at the right side of the new handwash station and on both sides of the new dump sink at the bar. Shipping buckets are not to be washed and re-used for food storage. Follow-Up: 12/18/2008
A PAN OF LASAGNA WAS STORED ON TOP OF ANOTHER PAN WITH NO BARRIER BETWEEN THE TWO. FOOD MUST BE SOTRED WITH A BARRIER BETWEEN(COS). CHICKEN WINGS WERE STORED ABOVE BEEF IN THE WALK IN COOLER. EGGS WERE STORED ON THE SAME SHELF AS CHEESE IN THE WALK COOLER. FOODS MUST BE STORED ACCORDING TO THEIR FINAL COOK TEMPERATURE(COS).
2.5
11.
CLEAN THE INSIDE OF THE ICE MACHINE TO REMOVE THE MOLD AND THE ALGE THAT HAS GROWN INSIDE THE ICE MACHINE (COS). THE SANITIZER THAT THE TONGS WERE STORED IN ON THE SERVING LINE DID NOT REACH 200PPM OF QUAT. QUAT SANITIZER MUST BE AT LEAST 200PPM TO MEET THE STATES RULES.
2.5
13.
SAND DOWN THE CUTTING BOARDS TO REMOVE THE CUTS AND THE DENTS IN THE CUTTING BOARDS. REPLACE THE POTS THAT HAVE THE DENTS AND PITTS IN THEM. FOOD CONTACT SURFACES MUST BE KEPT IN GOOD REPAIR.
1.5
17.
RECAULK THE HAND SINK AND THE THREE COMPARTMENT SINK. REMOVE THE MOLD AT THE SINK AND RECAULK THE SINK. CLEAN THE THREE COMPARTMENT SINK TO REMOVE THE DEBRIS. CLEAN THE SHELVES IN THE DRY STORAGE AREA. CLEAN THE GASKETS AND REPLACE ALL THE TORN GASKETS.
1.0
General Comments
CROSS STACK TO ALLOW AIR DRYING TO TAKE PLACE. CLEAN THE VENTS IN THE RESTROOMS AND UNDER THE HOOD SYSTEM OVER THE GRILL AREA. LABEL ALL THE DRY FOODS. CLEAN THE FLOOR AND THE WALLS NEAR ALL THE SINKS AND THE FOOD PREP AREA. FOLLOWED UP ON A COMPLIANT FOUND NO ROACHES.
THE DISHES WERE BEING WASHED IN THE DISH MACHINE BUT THE CHLORINE SANITIZER WAS NOT REACTING TO THE TEST STRIPS. CHLORINE SANITIZER MUST BE BETWEEN 50 TO 100 PPM TO WORK PROPERLY. CLEAN THE CUTTING BOARDS TO REMOVE THE MOLD THAT WAS ON THE CUTTING BOARD.
2.5
13.
SAND DOWN THE CUTTING BOARDS TO REMOVE THE TOP LAYER THAT HAS BECOME SOILED.
1.5
15.
CROSS STACK THE DISHES TO ALLOW THE AIR DRYING PROCESS TO TAKE PLACE THE DISHES WERE STACKED WET. CLEAN DISHES WERE STORED WITH DIRTY DISHES AND ON DIRTY SHELVES. CLEAN DISHES MUST BE STORED ON A CLEAN SURFACE.
1.5
17.
CLEAN ALL GASKETS AND REPLACE ALL TORN GASKETS. CLEAN THE WIRE SHELVES THOUGHOUT. CLEAN THE BOTTOM OF THE COOLING UNITS. CLEAN THE SPRAY NOZZLE AT THE THREE COMPARTMENT SINK.
1.0
28.
CLEAN THE WALLS AT THE SINKS AND PREP SINK AREA. REGROUT THE FLOOR IN THE KITCHEN AREA WHERE NEEDED.
0.5
General Comments
GC. REPLACE THE BLOWN THE BLOWN LIGHT BULBS AND THE MISSING LIGHT BULB. GC. LABEL THE DRY FOODS. GC. LABEL THE WATER BOTTLES. GC. KEEP SINGLE SERVICE ITEMS INVERTED WITH THE FOOD CONTACT SURFACE FACING DOWN.
PROVIDE A METAL STEM THERMOMETER SO THAT FOOD TEMPS CAN BE PROPERLY CHECKED.
1.5
11.
CLEAN THE ICE MACHINE TO REMOVE THE MOLD AND PINK ALGE THAT HAS GROWN INSIDE THE ICE MACHINE. THE ICE SCOOP WAS LEFT IN SITTING WATER STORE FOOD CONTACT SURFACES ON A CLEAN SURFACE.
2.5
15.
CROSS STACK DISHES TO ALLOW THE AIR DRYING PROCESS TO TAKE PLACE. CLEAN DISHES WERE STORED IN A DIRTY CONTAINER.
1.5
17.
CLEAN THE GASKETS. CLEAN THE NOZZLE HOLDERS AT THE BAR AREA. CLEAN THE STORAGE AREAS.CLEAN THE STORAGE SHELVES.
1.0
28.
CLEAN THE WALLS AT THE PREP SINK AND PREP TABLES. CLEAN THE FLOORS IN THE WALK IN COOLER AND FREEZERS.
0.5
30.
CLEAN THE VENTS.
0.5
General Comments
GC LABLE THE SPRAY BOTTLE. GC TIGHTEN THE TOILET SEATS IN THE RESTROOMS.
