Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 06/06/2024
Score: 96.5
#
Comments
Points
20.
3-501.14; Priority; Several containers of queso cheese sauce in walk-in cooler at 46-50F dated for yesterday. Cooked TCS (Time/Temperature Controlled for Safety) foods shall be cooled from 135F to 70 in 2 hours and from 70F to 41F in 4 hours. Queso was made day previous and never met cooling rate. Queso voluntarily discarded during inspection.
1.5
23.
3-501.18; Priority; Quinoa, pub cheese sauce, chicken stock in walk-in cooler dated for 5/29 or 5/30. Ready-to-eat TCS foods shall be date marked and held for maximum of 7 days excluding time in the freezer. None of these items are frozen according to manager. Food shall be discarded if date marking exceeds the time/temperature requirements. Items voluntarily discarded during inspection.
1.5
33.
3-501.15; Priority Foundation; Several containers of queso cheese sauce in walk-in cooler at 46-50F from day previous. These containers are larger and all containers had lids covering the queso. Ice wands are normally used for cooling and sheet trays when cooling other cooked food items. Employee stated the other employees may not have used the ice wand to cool and placed the containers into the cooler. Educated about proper cooling methods such as ice wand and ice water bath, stirring frequently, placing food into shallow thinner portions and in rapid cooling equipment such as freezer or walk-in cooler. Queso voluntarily discarded during inspection.
0.0
41.
3-304.14; Core; One wiping cloth bucket with 0ppm quaternary sanitizer solution. Wet wiping cloths shall be held in-between uses in a chemical sanitizer at correct concentration according to manufactures label use instructions. Quat sanitizer shall be 200-400ppm. Bucket changed during inspection and dispenser connection for solution was loose. Manager re-attached connection and dispensed at 200ppm.
0.0
43.
3-304.12; Core; Several utensils stored in a container of water at 80F near grill. During pauses in food prep, utensils shall be stored on a clean portion of the prep area, or in running water, or in hot water at 135F or higher. Utensils taken to dish area during inspection. New container of hot water at 140F obtained during inspection.
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 01/24/2024
Score: 96
#
Comments
Points
16.
4-602.11; Core; Both ice machine shields soiled with black and pink residue accumulation. 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 soil or residues. Clean these ice machines more frequently.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cooked onions, mushrooms, lettuce, tomatoes, pimento cheese and other items in sandwich make line cooler above 41F. Some items at 44/45F most items at 44-50F. TCS(Time/ Temperature Controlled for safety) foods shall be held cold at 41F or below. Items moved to walk-in freezer and bagged ice added to items during inspection. Walk-in cooler was holding warmer this morning according to manager, and technician was called and on site during service. Some items prepared today, and other items from walk-in cooler. Knob in bottom of make line cooler adjusted during inspection. Since more items in cooler than usual, knob may have been adjusted on accident. Facility has two walk-in coolers and items moved around to other walk-in cooler or this make line cooler.
1.5
43.
3-304.12; Core; Several utensils stored in a container of water at 77F near grill. During pauses in food prep, utensils shall be stored on a clean portion of the prep area, or in running water, or in hot water at 135F or higher. Utensils taken to dish area during inspection.
0.0
44.
4-903.11(A), (B) and (D); Core; Several clean containers stacked with water nested between the containers. Cleaned equipment shall be stored in a self-draining position that allows air drying. Items moved during inspection.
0.5
44.
4-901.11; Core; Employee using towel to dry containers off. After cleaning and sanitizing equipment and utensils shall be air-dried and May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Employee educated during inspection and stopped drying dishes.
0.0
48.
4-501.14; Core; Dish sprayer in dinner side dish area and outside of dish machine soiled with residue buildup. Breakfast side dish machine cleaning has improved since previous inspection. Warewashing machines, the compartments of sinks, basins, drainboards and other receptacles used for washing and rinsing equipment and utensils shall be cleaned before use, at a frequency necessary to prevent recontamination of equipment and at least every 24 hours. Clean these areas more frequently.
0.0
48.
4-302.13; Priority Foundation; Facility has two hot water dish machines and no temperature measuring device to check machine temperatures. In hot water mechanical Warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Please obtain either thermolabel stickers or a dish plate simulator to monitor hot water temperatures in the dish machines. Both machines above 160F when checked with EHS dish stickers. Educated about devices or stickers. Please obtain these irreversible registering temperature indicators before next inspection.
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 09/13/2023
Score: 98
#
Comments
Points
43.
3-304.12; Core; Several spatulas and tongs in container of water at 82F next to grill area. During pauses in food prep, utensils shall be stored on a clean portion of the prep table or cooking equipment, or in water at 135F or higher, or in running water with enough velocity to flush particles to the drain. Utensils taken to dish machine during inspection. Either keep in water at 135F or higher or on a clean part of this prep area.
0.5
48.
4-501.14; Core; Dish sprayer and outside of both dish machines soiled with residue buildup. Door insides have food debris buildup. Warewashing machines, the compartments of sinks, basins, drainboards and other receptacles used for washing and rinsing equipment and utensils shall be cleaned before use, at a frequency necessary to prevent recontamination of equipment and at least every 24 hours. Clean these areas more frequently.
1.0
48.
4-302.13; Priority Foundation; Facility has two hot water dish machines and no temperature measuring device to check machine temperatures. In hot water mechanical Warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Please obtain either thermolabel stickers or a dish plate simulator to monitor hot water temperatures in the dish machines. Both machines above 160F when checked with EHS plate simulator. Educated about devices or stickers and manager found site to order one of these irreversible registering temperature indicators.
0.0
49.
4-601.11(B) and (C); Core; Can rack in back prep area and bottom of reach-in freezer has some residue buildup and food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust, dirt, food residue and other debris. Clean these areas more frequently.
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 05/10/2023
Score: 96.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; One scoop and one serving spoon found with food debris in clean dish area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items moved to dish area to be cleaned. No other soiled dishes found.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Tomatoes, pimento cheese, cooked onions and mushrooms in make line cooler at 44-46F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Knob adjusted during inspection, and bagged ice added to items to rapid cool before lunch service. Have cooler adjusted and do not store items in this cooler overnight.
1.5
23.
3-501.18; Priority; Cooked apples dated 4/30, Cooked ham dated 4/29 and Pimento cheese dated 5/2, all exceeding 7 day hold. Prepared TCS (Time/temperature Controlled for Safety) foods shall be held for maximum of 7 days at 41F or below, not counting time in freezer. Items not frozen, and items voluntarily discarded during inspection. Ensure items are being rotated and not held for longer than 7 days.
1.5
48.
4-501.14; Core; Dish sprayer and outside of dish machine soiled with residue buildup. Warewashing machines, the compartments of sinks, basins, drainboards and other receptacles used for washing and rinsing equipment and utensils shall be cleaned before use, at a frequency necessary to prevent recontamination of equipment and at least every 24 hours. Clean these areas more frequently.
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 02/20/2023
Score: 98
#
Comments
Points
44.
4-901.11; Core; Observed clean inverted food containers stacked wet in "A Side" kitchen. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
47.
4-501.11; Core; Gasket torn and roll top not staying attached (missing pin) on salad reach in cooler. One wire shelf in "A kitchen" walk in cooler rusting (back left side). Equipment shall be kept in good repair.
0.5
49.
4-601.11(B) and (C); Core; Some cleaning of wire shelves in walk in cooler "A Side". Non-food contact surfaces shall be kept clean to sight and touch.
0.5
55.
6-501.11; Core; Sink laminate missing at men's room "Side A". Physical facilities shall be in good repair and easily cleanable. No points taken.
0.0
56.
6-501.110; Core; Cell phone on shelf above make line in "B Side" kitchen. Personal items cannot be stored where they may contaminate kitchen areas.
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 12/01/2022
Score: 96.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Multiple items on make line kitchen A between 42-45. Cold potentially hazardous food shall be kept at 41F or below. Thermostat adjusted. Repeat same unit previous inspection. Keep an eye on thermostat (right side - top shelf) it looks like it can get easily bumped by containers.
3.0
47.
4-501.11; Core; Water pooling in bottom salad dressing cooler, gasket on some reach in coolers in kitchen A torn. Equipment shall be kept in good repair.
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 07/21/2022
Score: 96
#
Comments
Points
10.
6-301.14; Core; Hand sink at the bar did not have hand wash reminder sign. All hand washing sinks must be equipped with hand wash sign. PIC hung up sign.
1.0
10.
6-301.12; Priority Foundation; Bar hand sink did not have an approved hand drying method. Each handwashing sink must have an accepted hand drying method. CDI: PIC replaced paper towels.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler found with diced tomatoes, cheese and sliced tomatoes at 45F. All TCS foods must be maintained 41F or below. CDI: Thermostat was adjusted to lower temperatures.
3.0
56.
6-501.14; Core; A few ceiling vents had some dust and other residue on them. Vents shall be changed or cleaned to not build up dust and contaminate anything in the surroundings. Clean vents.
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 01/03/2022
Score: 95.5
#
Comments
Points
10.
5-202.12; Core; Handwashing sink in bar area did not have hot water available | Handwashing sinks shall be equipped to provide water at a temperature of 100F | PIC to have sink repaired
1.0
22.
3-501.16 (A)(2) and (B); Priority; Several food items being held cold were above 41F in prep area and walk-in cooler (see above chart) | Time/temperature control for safety foods shall be maintained at a temperature of 41F or below | Repeat. CDI: Tomatoes from the prep cooler were discarded, and items in walk-in cooler were placed in the freezer to rapid cool.
3.0
37.
3-302.12; Core; Observed several small containers of spices that did not have a identifying label | Food or food ingredients that are removed from their original packaging shall be identified with the common name of the food | PIC to apply labels to above mentioned items
0.0
41.
3-304.14; Core; Observed a bucket of chemical sanitizer stored on the floor near grill area | Containers of chemical sanitizing solutions shall be stored off the floor and used in a manner that prevents contamination | CDI: PIC moved bucket to a safe location off of the floor
0.0
43.
3-304.12; Core; Observed one scoop stored inside a food container where the handle was touching the food | Utensils shall be stored with the handles above the of the food | CDI: PIC removed scoop from food product to be washed
0.0
49.
4-601.11(B) and (C); Core; Observed a few storage racks with rust spots and food debris, and utensil storage containers with food debris collecting in the bottom | Nonfood-contact surfaces of equipment shall be kept free of an accumulation of food residue and other debris | CDI: PIC removed containers to be cleaned. Thoroughly clean and replace above mentioned shelving units.
0.5
General Comments
Inspection lead by Peri Sellew.
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
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 02/26/2020
Score: 95.5
#
Comments
Points
General Comments
*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.
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 11/26/2019
Score: 96.5
#
Comments
Points
General Comments
*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.
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 08/06/2019
Score: 96
#
Comments
Points
General Comments
*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: Sarah Black 919-500-3421 Sarah.Black@wakegov.com
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 01/23/2019
Score: 96
#
Comments
Points
General Comments
*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.
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 07/27/2018
Score: 94
#
Comments
Points
General Comments
*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.
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 08/22/2017
Score: 97
#
Comments
Points
General Comments
The table mounted can opener base is attached butcher block but can only be removed with a screw driver or drill; in order to facilitate proper cleaning and maintenance, it is strongly recommended to install long enough screws so that the ends extend all the way through the table and can be secured using hand-tight wing nuts so that the base can be easily removed for cleaning the base and the table on a regular basis.
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 09/06/2016
Score: 93
#
Comments
Points
General Comments
add a thermometer inside the walk in cooler since the built in equipment one is not accurate. Also make sure there is a designated area for employee foods in the walk in cooler. Follow-Up: 09/16/2016
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 07/08/2015
Score: 97
#
Comments
Points
General Comments
I will follow up on the prep top refrigerator on Friday 17. Make sure it is working and maintaining food at 41 degrees if possible but food in those top pans can be no warmer than 45 degrees. Use ice or another refrigerator in the mean time until it is repaired. Follow-Up: 07/17/2015
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 08/21/2012
Score: 94.5
#
Comments
Points
10.
Raw shell eggs stored over ready to eat foods in walkin cooler; raw steaks stored in same pan with raw hamburger in drawer cooler; be sure to store food according to final cook temp. General Comment: cover lemons at drink station.
1.5
16.
Items in steam table and in hot holding unit were not 135F or above; hot hold all potentially hazardous foods 135F or above at all times. Items were tossed.
2.0
26.
Couple of open bags found; be sure to put contents into a sealable container.
0.5
36.
Replace torn gasket on 3 door cooler.
0.5
40.
Clean: pizza oven; pizza oven doors; stovetop eyes; backsplash on range; detail clean fryers; sides of flattop; detail clean chargrill.
0.5
46.
Clean minor build up in hood over pizza oven. Clean hood and filters over cook's line.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 03/05/2012
Score: 93
#
Comments
Points
2.
Employee drink found above food prep area at wait station; store drinks below food prep surfaces. Open drink beside soda fountain; store below food prep areas.
1.5
5.
Be sure not to block handwash sink in dish room; important to not block so hands can be washed.
0.0
10.
Minor rearrangement done in walkin cooler; store according to final cook temps. Lid needed for tea urn; cover food to protect from contamination. Mixing bowl sitting on top of food in prep cooler; protect food with lid or covering.
1.5
11.
Pink slim in ice machine; clean regularly to prevent build up. Multiple dishes sent back to dishroom to be rewashed; clean throughly before putting on clean dish rack. Ice in bar area uncovered; keep ice coverd at all times unless during busy times.
1.5
33.
Ice scoop lying in ice in ice machine; be sure to store with handle extending out of product.
0.0
34.
Wet cups stacked; be sure to air dry before stacking.
0.5
35.
Be sure to invert single service items to protect food contact sides; keep single service cups in plastic sleeves to protect rims from contamination.
0.5
36.
Replace molding caulking at 3 comp sink; repair holes in wall by sprayer.
0.0
39.
Remove food saver and crock pots from facility; not NSF approved.
0.5
40.
Clean: legs on equipment; oven doors and handles; storage pans above pizza and sand prep areas; stovetop eyes; backsplash on range; detail clean fryers; underneath and sides of flattop; detail clean chargrill; trash cans; behind drain board on dishmachine; can rack; shelving in walkin cooler; walkin freezer floor; warming rack;
1.0
43.
Increase cold water pressure at handwash sinks.
0.0
44.
Minor trash in the dumpster area; clean and maintain dumpster area.
0.0
45.
Clean baseboards underneath dishmachine.
0.0
46.
Clean hood filters over chargrill.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Protect straws and stirrers from contamination at bar from customers; put items behind the bar. Follow-Up: 03/15/2012
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 11/04/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
3.
Corrected any wrong handwashing techniques observed during inspection.
0.0
5.
Hand-wash sink blocked in kitchen area; be sure hand-wash sinks are assessable at all times.
1.5
25.
Two thermometers off at least 5 degrees; calibrate regularly to ensure accuracy.
0.5
39.
Found opened bottles in restricted cooler. Do not store any opened bottles in NSF restricted coolers in bar area; store in non-restricted coolers; review reference sheet provided on last inspection.
1.0
40.
Clean: stovetop eyes; stovetop oven; sides of flattop grill; back and sides of flattop grill of carbon build up; detail clean chargrill; wall by chargrill; outside of bread flour container; legs on equipment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 05/10/2011
Score: 93
#
Comments
Points
5.
Hand-wash sink blocked in kitchen area; be sure hand-wash sinks are assessable at all times.
1.5
10.
Food stored on the floor in walk-in cooler; food must never be stored on the floor.
1.5
11.
Minor pink slim on splash plate in ice machine; be sure to clean regularly to prevent build up.
0.0
23.
Small container of carmelized onions covered in cooler; leave uncovered to allow cold air to get to product. Refer to techniques outlined in rule 2609; copy of rule 2609 provided for reference.
0.0
26.
Label sugar container.
0.0
28.
Few flies in kitchen area; as warmer weather comes be sure to step up pest prevention.
0.0
34.
Wet cups and dishes found stacked wet; be sure to air dry before stacking.
0.5
39.
Found opened bottles in restricted cooler. Do not store any opened bottles in NSF restricted coolers in bar area; store in non-restricted coolers; reference sheet provided.
0.5
40.
Clean trash cans; container that holds plastic lids.
0.0
43.
Two hand-wash sinks in main kitchen area not operating; have hand-wash sinks repaired.
1.0
45.
Clean floors along walls and ceiling tiles of dust build up.
0.5
46.
Clean both hoods and hood filters. Clean air vents of dust build up.
1.0
47.
Storage on the floor; be sure to keep all items off the floor for easy cleaning.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Encourage employees to not handle ready to eat foods with bare hands; use gloves, utensils, wrap paper, etc. to handle food and prevent the spread of foodborne illnesses.
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 02/11/2011
Score: 96
#
Comments
Points
2.
Be sure employee drinks are stored below food prep surfaces and prevents cross contamination; drink found on shelf where food is stored.
0.0
11.
Utensils not sanitized properly due to dishmachine malfunction; set up 3 comp sink to sanitize dishes until dishmachine is working properly. EHS to follow up on 2/14/11 to ensure dishmachine is operating properly.
1.5
30.
Do not store personal items on racks where food or clean dishes are stored; store in a designated area for employee personal items.
0.0
36.
Cutting boards had deep cuts in them and not able to get clean; either flip over cutting boards or replace.
0.5
38.
Dishmachine not sanitizing properly; maintenance called during inspection to have it serviced.
0.5
39.
Do not store any opened bottles in NSF restricted coolers in bar area; store in non-restricted coolers; reference sheet provided.
0.0
40.
Clean: sides of flattop grill; detail clean fryers of minor build up; sides of stovetop; can rack; dunage racks; racks in walkin cooler; shelving under prep tables.
0.5
46.
Clean hood and hood filters.
0.5
47.
Storage on the floor; be sure to keep all items off the floor for easy cleaning.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Encourage employees to not handle food with bare hands to prevent the spread of foodborne illnesses; use gloves, utensils, wrap paper, etc. to handle food.
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 10/14/2010
Score: 96.5
#
Comments
Points
14.
BBQ was cooked the day before and was 50-55F; be sure to follow the two step cooling process: 135F to 70F in 2 hours then from 70F to 45F in 4 hours. BBQ tossed out.
2.0
34.
Do not store spatulas behind or equipment where it is not cleaned regularly and they touch food.
0.5
35.
Be sure single service cups rims are protected with plastic sleeves or cup dispenser.
0.5
46.
Clean hood filters of dust build up over pizza oven. Clean hood and hood filters over cook`s line.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1040 TRYON VILLAGE DR STE 601 CARY, NC 27518 Facility Type: Restaurant Inspection Date: 06/30/2010
Score: 95.5
#
Comments
Points
11.
Slicer and cheese shredder needed better cleaning. Chill wand found on the floor of the walk in freezer. CDI.
1.5
15.
Marinara in the warmer had a temp of 122F in the center after two hour reheat. CDI-thorough stirring rapidly brought entire container up to 165F.
0.0
17.
Items in pizza drop in cooler were above 45F. CDI-cooler was adjusted down.
2.0
34.
Large food containers, pizza racks, drop in cooler lids all found being stored on the floor. These items are all likely to end up on a prep table and should be stored in a manner to not cross contaminate food contact surfaces. Extra blades for cheese graters stored under the prep table are not adequately protected from contamination. Find a more protected area to store the drink mixing utensils or install splashguard at handwash sink.
0.5
39.
Marinara food warmer is not approved for reheating foods. Use microwave, steamer, oven, stove, etc to reheat before transferring to hot holding unit.
0.5
43.
Move the soap and handtowels for the handwash station so that they are in arm`s reach of the sink.
0.0
49.
No documentation of approved training - no credit awarded.
