3-501.16(A)(1); Priority; Observed two soups in the hot-hold unit that had cold spots that were less than 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Soups were reheated less than two hours ago and were returned to the stove to bring up to 165F then returned to warmer.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some of the prepped pasta in the prep cooler and all the TCS foods in the low cooler were holding above 41F. TCS foods in cold holding shall be maintained at 41F or less, except during preparation, cooking, or cooling. CDI - PIC voluntarily discarded out-of-temperature foods. Do not overfill containers in prep coolers. Buildup of ice on vents in low refrigerator are most likely cause of out-of-temperature foods in this unit.
1.5
23.
3-501.18; Priority; Observed two containers of prepared soups marked with the prep date of 09/09, making them over 7 days old. A ready-to-eat, TCS food shall be discarded if it exceeds the temperature and time combination specified in the NC Food Code. CDI - PIC voluntarily discarded food.
1.5
35.
3-501.13; Core; Observed raw tuna thawed in the walk-in cooler while still inside its vacuum sealed package. Reduced oxygen packaged fish that is to be kept frozen until time of use shall be removed from the reduced oxygen environment: prior to its thawing under refrigeration; or prior to, or immediately upon completion of, its thawing under approved procedures specified in the NC Food Code. Open packages of vacuum sealed tuna.
1.0
39.
3-305.12; Core; Observed a tray of bacon stored below a trash can without a cover, allowing for potential contamination. Food may not be stored under miscellaneous sources of contamination. CDI - Tray of bacon was relocated to an area without overhead contamination.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-401.11; Core;At the beginning of inspection, Observed team member drink beverage above food prep table. Observed employee cigarettes stored inside prep table drawer. Observed personal drink next to single use gloves. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.
0.5
13.
3-101.11; Priority; Observed green growth on artichokes on pizza cold top station. . Food shall be safe, unadulterated, and honestly presented- item discarded.
0.0
16.
4-602.11; Core; Observed black growth inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. empty ice and detail clean machine after hours.
0.0
16.
4-501.114; Priority; Observed chlorine residual 0PPM at dish machine after running the cycle 3 times.Observed chlorine sanitizer residual less than 50PPM in dishwasher. Chlorine sanitizer shall register 50-200PPM. Call service provider.
1.5
23.
3-501.18; Priority;Observed cooked pork, cooked penne pasta, goat cheese holding with preparation dates 9/3/23 through 11/30/23. Observed corn pico, cooked shrimp and open a gallon of milk held holding without date marking.Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.
1.5
35.
3-501.13 Core;;Reduced oxygen packaged tuna found thawed but still sealed. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment before thawing under refrigeration. Open vacuum packaging when thawing fish to introduce air to eliminate the risk for anaerobic bacteria to replicate.
1.0
41.
3-304.14; Core;Observed soiled dry and wet wiping cloths stored on prep tables and makeline.Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
0.5
54.
5-501.110; Core; Observed cabbage trash debris on dumpster pad. Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
3-304.11; Priority; Observed the bottom of a mixing bowl of salad mix stored directly on top of RTE salad mix inside cold top station. Food shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage. Do not stored exterior surfaces on containers in contact with uncovered
RTE food item removed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed several TCS foods holding above 41F inside kitchen(see chart above). Issue may be due to items transported from walk in and portioned in a very hot kitchen area. TCS food shall be held at 41F or below- items discarded.
1.5
23.
3-501.18; Priority;Observed cooked pasta holding with preparation date 5/2/23 and goat cheese balls holding with prep date 4/27/23.Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
0.0
33.
3-501.15; Priority Foundation;Observed recently cooked and portioned pasta cooling in a deep container with inside tightly covered bags. Observed spinach dip cooling inside tightly covered dishes. Observed beans, and steaks cooling inside deep container/ and or tightly covered in makeline drawer. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination. Covers removed. Item placed on sheet pans.;
0.5
35.
3-501.13 ;Core; Reduced oxygen packaged tuna found thawed but still sealed. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment before thawing under refrigeration. Open vacuum packaging when thawing fish to introduce air so anaerobic bacteria does not grow.
0.0
35.
3-501.13 ; Priority Foundation; Observed vacuum sealed tuna packages thawing in standing water. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed:
(A) Under refrigeration that maintains the food temperature at 41F or below
B) Completely submerged under running water:
(1) At a water temperature of 70F or below . Item placed under running water.
0.5
38.
6-501.111; Priority Foundation; Observed flies active all throughout facility. 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 and
(D) Eliminating harborage conditions.Call pest control.
1.0
41.
3-304.14; Core; Observed soiled dry and wet wiping cloths stored on prep tables and makeline.Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed potato peelers and food utensils stored inside soiled prep sink drawer. Observed ice scoop stored inside container with floating debris. Cleaned and sanitized equipment, utensils, linens, and single service articles or single use articles shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor. Items washed.
0.5
48.
4-302.14; Priority Foundation; Chlorine test papers not available for dish machine. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.
0.5
55.
6-501.12; Core;Observed soiled floor corners under equipment especially under grill.Physical facilities shall be cleaned as often as necessary to keep them clean.
5-202.12; Core; Observed hot water in womens restroom temping 79F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.Adjust hot water.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed raw pork and raw tuna holding under running water temping 68-69F. Item was likely thawed at room temperature before EHs arrival. TCS food shall be held at 41F or below- items discarded.
1.5
23.
3-501.17; Priority Foundation; Observed baked potatoes, cooked ground beef, chili, macaroni, garlic and oil, liquid eggs held overnight without date marking. Ready to eat , Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
1.5
28.
7-201.11; Priority; Observed sanitizer bottles next to single use gloves and above oil, sanitizer next to cutting board, sanitizer next to uncovered chili. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
33.
3-501.15; Priority Foundation; Observed lasagna pasta cooling in a deep container with tight saran wrap. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed. Item placed on sheet pans.
0.0
55.
6-501.12; Core; Observed soiled floor corners under equipment expecially under dish machine.Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
2-501.11; Priority Foundation; PIC did not have bodily fluids clean up plan. Food establishments are required to have a plan in place for vomit or diarrheal event. PIC was emailed a Wake county bodily fluids clean up plan.
0.0
16.
4-601.11 (A); Priority Foundation; Several food contact surfaces including prep sink, tongs and containers were found not clean to the sight and touch as they were still dried food debris. Food contact surfaces must be clean to sight and touch. CDI: Dishes were sent back to be rewashed and prep sink was cleaned.
1.5
23.
3-501.18; Priority; Container of ground beef found prepped for August 6th. TCS foods only have 6 days to be consumed or frozen before disposal is needed. CDI: PIC voluntarily discarded ground beef.
0.0
28.
7-301.11 ; Priority; Bottle of sanitizer found stored with food contact surfaces such as pizza boxes and cast iron skillets. Observed employee washing and preparing lettuce in the wash basin of the 3-compartment sink directly under chemical dispenser. Ensure prep sink is being utilized instead of 3 compartment sink. CDI: Sanitizer was moved and employee removed lettuce.
1.0
35.
3-501.13 ; Core; Reduced oxygen packaged tuna found thawed but still sealed. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment before thawing under refrigeration. Make small cuts in vacuum packaging when thawing fish to introduce air so anaerobic bacteria does not grow.
0.5
37.
3-302.12; Core; Several containers of food were found without labels. When removed from original container, the new container containing the food must be labeled unless it is easily recognizable. Ensure containers of food are labeled.
1.0
39.
3-304.13; Core; Wiping cloths found laying on uncooked pizza dough in an attempt to dry it out. Linens may not be used in contact with food. Use deli paper or other single use item to cover dough.
1.0
43.
3-304.12; Core; Two knifes found stored on prep table under dirty box of cling wrap. Food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment. Keep in-use utensils on a clean surface.
0.5
48.
4-501.116; Priority Foundation; Strips used to test sanitizer were visibly old and discolored. A test kit or other device that accurately measures the concentration of sanitizing solutions must be provided. Replace strips with new ones
0.5
49.
4-601.11(B) and (C); Core; The bottoms of coolers found to have food debris or buildup. Several coolers also found to have dirty gaskets. Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean non-food contact surfaces.
0.0
54.
5-501.115; Core; Area around dumpster found to have trash and other items. Storage area for dumpsters must be maintained free of refuse. Clean around dumpsters.
0.0
General Comments
Inspection led by Lindsea Smith
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: 08/25/2022
3-302.11; Priority; Observed ground pork stored on top of the salmon in walk-in cooler. To prevent possible contamination, food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.
1.5
43.
3-304.12; Core; Found a knife stored between prep table and a flip top cooler. Food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment. Keep in-use utensils on a clean surface.
0.0
47.
4-501.11; Core; Observed that lids on flip top cooler 1 and pizza prep line are hard to close/missing some screws. Equipment shall be maintained in a state of good repair. Repair the lids.
0.0
48.
4-501.14; Core; The dish machine has a build up of lime and debris on the inside washing arms, ceiling, and sides. Ware washing machines shall be cleaned before use, throughout the day as necessary, and at least once per 24 hour period when in use. Increase cleaning frequency of the dish machine.
0.5
55.
6-501.12; Core; Floors under the fryers and grill (grease residue) need cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors.
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; No PIC signature due to COVID-19 precautions.
2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
16.
4-602.11; Core; Observed that white panel inside the ice machine had residue accumulation. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean the ice machine more frequently.
0.0
16.
4-601.11 (A); Priority Foundation; Observed several plastic containers with stickers and stickers residue in the clean dishes area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - dishes moved for rewashing in dish machine.
1.5
37.
3-302.12; Core; Observed that containers of sugar and flour were not labeled. Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. CDI - PIC labeled the containers during inspection.
1.0
48.
4-501.14; Core; The dish machine has a build up of lime and debris on the inside washing arms, ceiling, and sides. Ware washing machines shall be cleaned before use, throughout the day as necessary, and at least once per 24 hour period when in use. Increase cleaning frequency of the dish machine.
0.0
49.
4-601.11(B) and (C); Core; The gaskets and door touching areas on the small freezer have food debris/residue buildup. There is a lot of grease build-up between equipment and inside the lower compartments of the deep fryers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean these areas more frequently. Next time full credit will be taken.
0.5
55.
6-501.12; Core; Floors under the fryers (grease residue) and pizza oven need cleaning. Wall next to pizza oven has pizza sauce splashes. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors.
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; No PIC signature due to COVID-19 precautions.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. No PIC signature due COVID-19 precautions.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Inspection made with inspector Melonee McCrimmon *NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Follow-Up: 06/08/2018
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly. Inspection led by Lauren Plis. Inspection took longer than required due to computer issues.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
Lasagna may need to be stored in the walk-in cooler to cool. Use a thermometer to monitor food temperatures. Cool to 70'F in 2 hours or less and from 70'F to 41'F in 4 hours or less.
Raw chicken stored above ice cream and other ready to eat foods. Raw beef stored in pan leaning on ice cream container. Protect ready to eat foods from contamination by raw meats. Separate as shown on poster posted on freezer door. Ice buildup in reach in freezer causing ice/water to drip on exteriors of food containers - protect foods from condensation ice. Bag of onions and BiB cases stored on floor. Do not store foods on the floor.
1.5
17.
Deep half pan of soup observed at 48-54 degrees F in walk in cooler. Hold all potentially hazardous foods at 45 degrees F or below, or 135 degrees F or above. Ensure that foods are not temperature abused when removing to set up lines or for other reasons. (Please note: this violation could be related to proper cooling, but insufficient evidence exists to make determination. Remember to cool all foods from 135 degrees F to 70 degrees F within 2 hours and to 45 degrees F within a total of 6 hours, including 135-70 phase. Cool by effective methods.) Product voluntarily discarded as a precaution.
2.0
19.
Label one unlabeled spray bottle in chemical storage area under sink. CDI.
0.0
36.
Replace missing caster on prep line cooler. Repair freezer to eliminate ice buildup/condensation ice. Repair of freezer to be verified by follow up visit on 4/2/12.
0.5
40.
Exteriors of cooking equipment, high surfaces, casters not clean. Maintain non-food contact surfaces clean.
0.5
45.
Repair separating FRP at corner near oven. Good repair to floors.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in 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 .
Large pan of ribs observed with internal temperature up to 50 degrees F. Wings were cooked at an unknown time last night. Foods shall be cooled from 135 degrees F to 70 degrees F within two hours and from 70F to 45F within an additional four hours. Ribs voluntarily discarded. Thank you.
2.0
17.
Cut tomato (48-56F), chicken (45-56F), sliced tomato (54 F), sliced cheese (54F) on prep line. Hold all potentially hazardous foods at 45 degrees F or below, or 135 degrees F or above. Keep foods on this line covered and stir regularly. Do not overfill pans.
2.0
19.
Label one unlabeled spray bottle in chemical storage area under sink.
0.0
23.
Ribs cited above observed packed tightly into foil-covered metal pan and covered with drippings. Foods in cooling process shall be cooled by effective and approved methods. The best method for this product would be cooling uncovered in a single layer on a sheet pan. Once food has cooled completely, it may be stored tightly packed and covered.
1.0
34.
Allow all utensils to air dry. Observed wet stacked pans on storage shelving. Food debris on shelf used for wares storage and in utensil drawer. Store wares on clean, cleanable surface.
0.5
35.
Cases of to-go articles stored on floor in open shed adjacent to bag of dirty laundry. Protect single use items from contamination. Store above the floor in a clean location. Recommend that they be moved indoors, as shed could be found to not meet requirement of sound construction for walls.
0.5
36.
Replace missing caster on prep line cooler. Replace torn reach in cooler gaskets.
0.5
39.
Remove unapproved blender and food processor base. Do not store opened foods in glassfront cooler. Cooler is designed only for packaged foods.
0.0
40.
Exteriors of cooking equipment, high surfaces, shelving, hood cowling and backsplash not clean. Maintain non-food contact surfaces clean.
0.5
45.
Floors not clean under equipment. Some areas of tile damage. Maintain floors, walls, ceilings clean and in good repair.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in 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
Replace fading Quat test strips. One prep cooler found by staff to be not working at start of day under repair by technician during inspection and manager completed voluntarily discard of foods from this cooler during inspection. Thank you for taking proactive steps to protect the public health.
Keep all potentially hazardous cold foods 45F or below. Cheeses and sliced tomatoes were 57F across from grill.
2.0
34.
Store utensils in such a way that the handles are pointing up out of the storage container. Utensil end of sliverware were sticking out of the storage container. Allow all utensils to air dry. Observed wet stacked pans on air drying rack.
1.0
36.
Repair 2 door prep table refirgeration unit decking across from fryers. Deck has large crack in the middle of the deck.
0.5
47.
Do not store pizza boxes on the floor.
0.5
49.
No documentation of approved training - no credit awarded.
Store foods according to final cook temperature. Observed ground beef stored with steaks. Do not store bottled water in ice that is used for drinks. Observed bottled water in ice bin in the bar area.
1.5
33.
Do not store tongs on oven handles.
0.5
34.
Store utensils in such a way that the handles are pointing up out of the storage container. Do not store scoop handle in ice bin. Observed scoop handle in ice at the bar area.
0.5
36.
Replace damaged gaskets on make tables.
0.0
38.
Provide test strips to determine sanitizer strength at dishmachine and bottles and buckets.
0.5
39.
Do not use pastic single service cups as scoops.
0.5
40.
Clean refrigeration units including all decks, doors, gaskets, handles, and shelves. Observed debris on decks of units. Clean floor fan.
0.0
47.
Do not store jackets on shelves with food or single service items.
0.5
49.
No documentation of approved training - no credit awarded.
1 opened employee beverage ontop of microwave. Store employee beverages below and away from food and food contact surfaces.
0.0
8.
1 container of milk expired. Check expiration dates.
0.0
10.
Raw beef philly steaks in same container as raw chicken philly steaks. Beef philly steaks voluntarily disposed of. Bagged pita in same container as pork. Foods of different final cook temperatures are not to be stored in the same containers; Raw chicken philly steaks over raw pork in upright freezer. Arrange coolers and freezers according to final cook temperature. Flier given; Boxed drinks on floor. Keep off of floor. Must be on approved shelving 6-12 inches.
1.5
11.
Cleaning needed of wooden pizza cutting board. If board can`t be cleaned replacement needed.
0.0
17.
Sliced cheese, rice and raw chicken above 45F. Keep cold hold PHF`s 45F and below. Do not overstack pans. Observe load lines.
2.0
34.
Pan lids stacked wet. Allow utensils to air dry before stacking.
0.5
36.
Cabinet door under dough stretcher will not stay closed. Repair; Replace rusting shelving in refrigeration. No longer easily cleanable; Recaulk under ventilation hood. Use fireresistant caulk; Repair floor in walk in cooler; Linens lining equipment. Do not line equipment with absorbent materials; Ice buildup in server`s station reach in cooler. Repair.
0.5
39.
Opened beverages and partially cut deserts stored in refrigeration labeled for prepackaged bottled products only. Refrigeration labeled for prepackaged bottled products only are only for storage of prepackaged products only. Do not store opened beverages or foods which require further prep.
0.0
40.
Cleaning needed of cooking equipment exteriors, interiors and legs. Clean refrigeration door gaskets and door hinges. Clean table rolling rims, ice machine top and under drainboards.
0.5
41.
2 inch air gap needed under thawing sink between floor drain and sink drain line.
0.0
45.
Cleaning needed of floors throughout kitchen and bar near base coving and under equipment. Replace missing base coving at thawing sink. Replace all cracked tiles; Clean wall behind bar dishsink and at passthrough in kitchen. Repair corner molding near dishmachine.
0.5
46.
Lighting in beverage areas still too low. Recommend installing larger light with higher wattage bulbs. 50 foot candles required in all prep areas; Shielded or shatterproof bulb needed above clean glassware at servers station.
0.5
49.
No documentation of approved training - no credit awarded.
In reach-in low boy by grill, raw liquid eggs stored above shrimp and other seafoods. In 3 door reach-in freezer in prep kitchen, raw shrimp, philly steak meat, and other seafoods stored above ready to eat foods. Do not store raw meats or seafoods above ready to eat foods. Foods should be stored according to final cook temperature in all coolers and freezers. Foods were moved.
1.5
11.
Small amount of mold on upper inside of ice machine. Ice machine was cleaned during inspection.
0.0
23.
In walk-in cooler, plate of grilled chicken was cooling tightly wrapped in plastic. When cooling foods, they should be loosely covered; if protected from overhead contamination, foods can be uncovered until fully cooled.
0.0
26.
Several containers of dry goods not labeled. All dry goods containers must be labeled with their contents, if not in the original packaging.
0.5
34.
Several pans, food containers, and glasses found tightly stacked wet. Allow all equipment and utensils to throughout air dry prior to stacking or storage. Several pans, containers, and utensils stored on shelves with dust and food debris on them, all equipment and utensils must be stored clean.
0.5
36.
Replace damaged cooler gaskets. Far left door of 3 door freezer needs a new skin where insulation is exposed near gasket. Repair storage cabinet door below dough stretcher. Several shelves inside refrigerators are beginning to rust. Interior bottom of beverage area cooler is deteriorating and will need to be replaced in the near future. Bottom if cooler on make line is cracked, repair or replace. Cutting boards throughout kitchen have deep cuts and are becoming difficult to clean, resurface or replace cutting boards. Cabinet below hand sink in beverage area has water damaged, repair.
0.5
40.
Remove storage and clean all wire racks. Move cooking equipment and clean exterior of all, especially between fryers and grill. Clean under grills. Clean cooler gaskets (kitchen and bar). Some additional cleaning needed on walk-in cooler shelves. Clean inside bottoms of keg coolers in bar area. Clean along sliding door rim on beer bottle coolers. Keep an eye on knife sharpener on slicer, food was built up in this area. Clean top of salamander where plates are stored. Remove ice build up from inside the 3 door reach-in freezer.
0.5
44.
Keep dumpster doors closed. Work with others using dumpster to keep doors closed. Replace missing dumpster plug.
0.0
45.
Clean walls behind cook top and behind ice bin in bar area. Clean floors under dunnage racks in bar area.
0.5
46.
Clean hood. Clean restroom vents. Minimum lighting requirement (50 foot candles) at ice bins at bar and in beverage area is not being met, need to provide more lighting in these areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Observed covered employee drink stored on steam table. Keep these below food prep and storage areas.
1.5
14.
Baked potatoes were 92F stored on a prep table. These should have been worked with shortly after falling below 135F and placed back into refrigeration to continue cooling. Chef sliced and placed into a cooler. All foods being cooled shall cool from 135F to 70F within 2 hours and from 70F to 45 within an additional 4 hours.
2.0
34.
Several pans and food containers found tightly stacked wet.
0.5
36.
Several refrigerator door gaskets are damaged and need replacing. Far left door of 3 door freezer needs a new skin where insulation is exposed near gasket. Repair loose/damaged prep refrigerator door and storage cabinet door below dough stretcher. Several shelves inside refrigerators are beginning to rust. Interior bottom of beverage area cooler is deteriorating and will need to be replaced in the near future.
0.5
40.
Lower shelves of prep tables need cleaning. Remove storage and clean all wire racks. Move cooking equipment and clean exterior of all. Clean storage drawers under prep tables. Use these drawers for utensil storage or junk drawer, not both.
0.5
45.
Walls and ceilings throughout kitchen need cleaning due to grease build-up.
0.5
46.
Several light bulbs blown throughout kitchen. Hood needs cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Grade card moved from knee-high location to support column wall above a/c controls. Foods well organized in all coolers...good job.
In right side pizza prep refrigerator: cheeses 48F,sausages 55-56F (cos-discarded).
2.5
15.
Multi-use food containers and lids were stacked tightly within each other prior to air drying.
1.5
30.
Remove dripping oils from interior surfaces of and edges of fume hood.
0.5
General Comments
Hot water at 3-compartment sink maxes at 118F, needs to be at least 130F, have faucet repaired (all other sinks in facility provide 140F {or higher} hot water). Employee drinks must be stored below or away from food prep surfaces/clean utensil storage surfaces/food storage surfaces. Add at least 50 foot candles of light over ice scooping bins in bar.
2 door Delfield refrigerator holding all contents including potentially hazardous foods (cheese,raw chick., lasagna,ground beef,sliced meats) at 50-53F. 1 door refrigerator beside cook line holding all contents including potentially hazardous foods (raw chick.,turkey, beef) at 50F. Walk-in refrigerator holding all contents including potentially hazardous foods (raw chicken, cooked pasta, cheese) at 49-51F. ALWAYS KEEP PHF (POTENTIALLY HAZARDOUS FOODS)AT SAFE TEMPERATURES. COLD FOODS AT 45F OR BELOW AND HOT FOODS AT 140F OR ABOVE.
5.0
11.
Slime mold present in upper chute of ice maker. Quaternary Ammonia Sanitizer in spray bottles tested above 400ppm, needed to be in range of 200-300ppm.
2.5
29.
Lighting does not meet minimum requirement of at least 50fc over all cooking, food prep, utensil wash, ice scooping surfaces.*Repeated Violation.
1.0
General Comments
Concentrated chlorine solution was in spray bottle labelled as "Glass Cleaner". Intent to Suspend Permit issued for improper food holding temperatures in 3 refrigeration units: 2 door Delfield unit, 1 door unit beside cook line, Walk-in refrigerator.
