4-602.11; Core; Ice chute on soda machine soiled with pink and black residue buildup. in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean the ice chute more frequently.
1.5
20.
3-501.14; Priority; Sliced tomatoes in deep container in walk-in cooler at 44-48F. Manager stated tomatoes were sliced about 2-3 hour prior. Foods shall be cooled according to time parameters, tomatoes shall be cooled from 70F to 41F in 4 hours. Educated to manager the importance of using other methods to meet the time for cooling. Tomatoes moved to thin tray and placed into walk-in cooler shelf during inspection.
1.5
33.
3-501.15; Priority Foundation; Sliced tomatoes in deep container in walk-in cooler at 44-48F. Manager stated tomatoes were sliced about 2-3 hour prior. Foods shall be cooled using one or more of the following methods. Placing the food in thin, small portions on a shallow pan or tray, using rapid cooling equipment such as walk-in cooler or freezer. Tomatoes moved to thinner tray and placed on top shelf of walk-in cooler near vents uncovered after educating.
0.0
38.
6-501.111; Core; Several flies throughout facility in back area and front near bread oven. The premises shall be maintained free of insects, rodents and other pests. Consider adding trap device such as light or sticky traps, but place in areas away and not over food or clean utensils.
1.0
41.
3-304.14; Core; Three wiping cloth buckets with 0ppm or below 150ppm quaternary solution. Wet wiping cloths shall be held in-between uses in a chemical sanitizer solution at correct concentration. Quaternary solution recommended to be 200-400ppm. Solution checked at three compartment sink and within range, buckets changed out during inspection.
0.5
48.
4-501.14; Core; Three compartment sink basins , especially the middle sink corners and drainboard soiled with residue buildup. The compartments if sinks, basins or other receptacles used for washing and rinsing equipment or utensils shall be cleaned at a frequency necessary to prevent recontamination. Clean sink before and after use, and clean before next use.
7-102.11; Priority Foundation; One chemical spray bottle observed without proper labeling. Working containers used for storing poisonous or toxic materials shall be clearly and individually labeled with common name of product. Corrected During Inspection - PIC immediately discarded this item.
0.0
38.
6-501.111; Core; Evidence of rodents, such as droppings, observed in back corner of storage area where soda bag in boxes are located near mop sink, underneath soda cabinet, underneath soda cooler, and in corners of office. The premises shall be maintained free of insects, rodents, and other pests. Inspector did not see live activity at the time of the inspection. Per PIC, pest control performs preventative maintenance at least once per month, but was unable to provide an invoice. Inspector advised PIC to have areas thoroughly cleaned and sanitized and to have pest control perform treatment as soon as possible.
1.0
39.
3-305.11; Core; The refrigeration display unit was still leaking water into the condensation catch pan and another metal pan placed below it. PIC stated the catch pan drain is blocked and they are waiting on a repair and is currently utilizing a cloth linen to prevent dripping of water onto food products. Water was observed dripping onto floors and onto packages foods in walk in cooler. Food shall be protected from contamination by storing the food in a clean, dry location and where it is not exposed to splash, dust, or other contamination. Per PIC, work orders are currently in place to have these repaired.
2.0
44.
4-903.11(A), (B) and (D); Core; Clean cutting board was stored behind the faucet handles of the prep sink, therefore exposed to splash. Equipment shall be stored in a clean, dry location where it isn't exposed to splash.
0.0
49.
4-602.13; Core; Cabinets inside soda machine have debris build up. Insides of reachin coolers and freezers have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
0.5
55.
6-501.12; Core; Floors throughout walk in cooler have water build up. Floors underneath reach in freezers have heavy accumulation of old food debris and dough build up. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
4-601.11 (A); Priority Foundation; Observed several pans stored as clean on shelving over the 3 compartment sink with date marking sticker residue still on the pans. Ensure all stickers and labels are removed from pans during washing. The manual can opener blade was visibly soiled. CDI- pans were pulled from shelf and placed in wash basin water for rewashing along with can opener. EHS recommended a different date marking sticker system such as painters tape that should not leave a sticky residue if employees are finding it hard to clean. Full points not taken today.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Ham, roast beef and cut tomato were observed holding over 41F in refrigeration units today (see chart). Temperature controlled for safety foods shall be maintained at 41F or below when cold holding. CDI- Meats moved to the walk-in unit to cool. Cut tomato was voluntarily discarded. Full points may be assessed for repeat violations in the future.
1.5
39.
3-305.11; Core; The refrigeration display unit was observed dripping water into the condensation catch pan and another metal pan placed below it. PIC stated the catch pan drain is blocked and they are waiting on a repair. Water was observed splashing onto food trays below where deli meats are stored. Food shall be protected from contamination by storing the food in a clean, dry location and where it is not exposed to splash, dust, or other contamination. Have unit repaired.
1.0
41.
3-304.14; Core; Wiping cloths observed stored on counter surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- sanitizer bucket made during inspection for cloths.
0.5
55.
6-501.12; Core; Floors throughout the warewashing area and walk-in unit are visibly soiled. The ceiling in the back office has dust accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
4-601.11 (A); Priority Foundation; 0 points; Observed several pans stored as clean on shelving over the 3 compartments sink with date marking stickers and tape remaining on the pans. Ensure all stickers and labels are removed from pans during washing. CDI-Pans were pulled, stickers removed, and pans placed in the 3 compartment sink for washing.
0.0
22.
3-501.16 (A)(2) and (B); Priority; A box of cooked chicken in one reach-in freezer was measured at 63F. TCS (time/temperature control for safety) foods shall be held at 41F or below. This freezer is broken and unable to hold foods at safe temperatures. CDI-Chicken was discarded by PIC. Please DO NOT store any TCS foods (meat, fish, cheese, sliced tomatoes, sliced lettuce, cookie dough, opened canned items) in this freezer is repaired or replaced. Bread, whole and uncut tomatoes, raw onions, raw peppers, may be stored in this freezer.
1.5
23.
3-501.18; Priority; A container of chicken salad in the display cooler was marked wit a date of 1/15, exceeding the 5 day hold limit. Potentially hazardous food shall be held for a maximum of 7 days with the date of prep counting as day 1 out of 7. CDI-Chicken salad was discarded by PIC.
1.5
28.
7-201.11; Priority; 0 points; One spray bottle of windex was stored in a front cabinet beside boxes of single-use gloves. Chemicals and cleaners shall be stored separated from all food, equipment, and other areas that could be contaminated. CDI-PIC moved spray bottle to the cleaning storage shelf.
0.0
49.
4-601.11(B) and (C); Core; 0 points; There is an accumulation of liquid and food debris in the small sliding door cooler in the bottom section of the display cooler. Equipment shall be maintained clean.
0.0
General Comments
This facility is operating under a Transitional Permit. All repair items detailed on the Transitional Permit must be completed by the expiration date listed on the permit to prevent expiration of the permit and requirement for establishment to close until a new permit can be issued. Please contact Meghan Scott at meghan.scott@wakegov.com or 919-868-6416 with any questions regarding the Transitional Permit, for a new copy of the permit, or to schedule a visit when repair items are complete.
