3-501.17; Priority Foundation; Observed two plastic containers of cooked ground meat, deli meat in 2-door reach-in fridge and cooked frozen foods in reach-in freezer not date marked. Ready-to-eat TCS (Time/Temperature Control for Safety) foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. Foods prepared on site and then frozen must have freeze and thaw dates. The day of preparation shall be counted as Day 1. CDI-by educating and adding known dates to foods.
1.5
28.
7-204.11 ; Priority; Observed chlorine sanitizer in two spray bottles; one with concentration above 200ppm (test strip turned black) and second one below 50ppm. Chlorine sanitizer concentration shall be 50-200ppm. CDI-Both sanitizer remade to appropriate concentration.
1.0
28.
7-102.11; Priority Foundation; An unlabeled bottle that the PIC said was degreaser was hanging over the 3 comp sink. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottle labeled.
0.0
43.
3-304.12; Core; Observed utensils stored in container of standing water at prep sink with temperature of 117F. During pauses in food preparation or dispensing, dispensing utensils shall be stored in a clean, dry location or in a container of water maintained at least 135F. Store utensils as stated above.
0.5
47.
4-501.11; Core; Shelving in some of the reach-in coolers/freezers are rusted. Equipment shall be maintained in good repair and condition. Replace these shelves or rid them of the rust.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled a few shelving in reach-in cooler, thick greasy residue on fryer handle and shelving above prep sinks with grease build-up. Non food 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, debris, and/or grease.
0.0
51.
5-205.15; Core; The drain of the handwashing sink near the dish area is leaking. The plumbing system and its fixtures shall be maintained in good repair. Repair leak.
3-501.16 (A)(2) and (B); Priority; Observed cooked beef stored on prep table with temperature of 45F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or less. CDI-Cooked beef was placed on ice during inspection
1.5
23.
3-501.17; Priority Foundation; Observed two containers of cooked ground beef in 3-door reach-in fridge. Ready-to-eat TCS (Time/Temperature Control for Safety) foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. Foods prepared on site and then frozen must have freeze and thaw dates. The day of preparation shall be counted as Day 1. CDI-by adding known dates to foods.
0.0
43.
3-304.12; Core; Observed utensils stored in container of standing water at prep sink with temperature of 97F. During pauses in food preparation or dispensing, dispensing utensils shall be stored in a clean, dry location or in a container of water maintained at least 135F. Store utensils as stated above.
0.5
47.
4-501.11; Core; Shelving in some of the reach-in coolers/freezers are rusted. Equipment shall be maintained in good repair and condition. Replace these shelves or rid them of the rust.
0.5
51.
5-205.15; Core; The drain of the handwashing sink near the dish area is leaking. The plumbing system and its fixtures shall be maintained in good repair. Repair leak.
0.0
55.
6-501.12; Core; Observed soiled wall on wash side of three compartment sink and some cleaning on floor underneath fryer and oven. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
7-102.11; Priority Foundation; An unlabeled bottle that the PIC said was degreaser was hanging over the 3 comp sink. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottle labeled.
1.0
47.
4-501.11; Core; Shelving in some of the reach-in coolers are rusted and in contact. Equipment shall be maintained in good repair and condition. Replace these shelves or rid them of the rust.
0.5
48.
4-302.13; Priority Foundation; Establishment did not have internal temperature measuring device for hot water sanitizing dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI-Inspector provided thermolabels to manager.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled fan vents and interior of reach-in coolers, shelving above prep sinks with grease build-up and interior of microwave above flip top unit. Non food 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, debris, and/or grease.
0.5
55.
6-501.12; Core; Observed soiled walls on wash side of three compartment sink and floor drain. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
3-302.11; Priority; A samll bowl of raw pork was sitting beside the cutting board used to prepare produce on the prep sink drainboard. Food shall be protected from cross contamination by being prepared at different times or in separate areas. CDI: Bowl was relocated before contamination of the board.
0.0
28.
7-201.11; Priority; The spray bottle of sanitizer was sitting next to open trays that were about to be filled with food. Poisonous/Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles. CDI: Bottle relocated.
0.0
28.
7-102.11; Priority Foundation; An unlabeled bottle that the PIC said was degreaser was hanging over the 3 comp sink. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottle labeled.
2.0
49.
4-601.11(B) and (C); Core; The vent hood, some of the shelves in various reach-in coolers, and shelving in the kitchen are soiled with grease/residue buildup. 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, debris, and/or grease.
0.5
51.
5-205.15; Core; The drain of the handwashing sink near the dish area is leaking. The faucet of the 3 comp sink is leaking. The plumbing system and its fixtures shall be maintained in good repair.
0.0
55.
6-501.12; Core; The floor near equipment like the ovens/fryers is soiled with grease/residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning in other areas improved.
0.5
55.
6-501.11; Core; Ceiling tiles in the rear storage hall are water damaged. The mop sink wall is partially detached from the rest of the wall. A tile under the floor of the 3 comp sink in damaged and pooling water. Physical facilities shall be maintained in good repair.
3-501.17; Priority Foundation; Many TCS foods that were prepared the previous day were not date marked. Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen.) CDI: Foods were date marked.
1.5
28.
7-201.11; Priority; Bottles of hand sanitizer were stored above uncovered cup lids and directly on top of wrapped lids in the storage hall. Poisonous/Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service articles.
0.0
28.
7-102.11; Priority Foundation; Two spray bottles of a blue liquid and bleach were hanging above the 3 comp sink but were not labeled. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottles were labeled.
1.0
44.
4-903.11(A), (B) and (D); Core; The shelves holding cleaned dishes above the 3 comp sink are soiled with a buildup of residue. Cleaned equipment and utensils shall be stored in a clean, dry location and in a position that allows air drying. Wipe these shelves down. Improvement seen.
0.5
47.
4-501.12; Core; Several cutting boards stored above the 3 comp are heavily scored. The PIC says these boards are not in use. Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Remove any worn cutting boards from the facility.
0.0
49.
4-601.11(B) and (C); Core; The outer surfaces of the ovens/fryers, the vent hood, and some of the shelves in the reach-in coolers are soiled with grease/residue buildup. 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, debris, and/or grease.
0.5
55.
6-501.11; Core; Ceiling tiles in the rear storage hall are water damaged. The mop sink wall is detached from the rest of the wall. Physical facilities shall be maintained in good repair.
0.0
55.
6-501.12; Core; The floors and walls near equipment like the ovens/fryers, dish machine, and 3 comp sink are soiled with grease/residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean.
7-102.11; Priority Foundation; Three spray bottles of degreaser and bleach were hanging above the 3 comp sink but were not labeled. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottles were labeled.
1.0
41.
3-304.14; Core; A soiled wiping cloth was sitting inside of the prep sink. In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (50-200ppm for chlorine according to EPA guidelines). CDI: Rag was placed in the soiled bin.
0.0
43.
3-304.12; Core; Scoops in the sugar bins at the bar and in dry storage had fallen into the product. A pint container was sitting in a container of cooked beef with juice that is scooped out to flavor dishes while cooking. Utensils may be held in containers of food with the handles sitting above/out of the food.
0.0
44.
4-903.11(A), (B) and (D); Core; The shelves holding cleaned dishes above the 3 comp sink are soiled with a buildup of residue. Cleaned equipment and utensils shall be stored in a clean, dry location and in a position that allows air drying. Wipe these shelves down.
1.0
47.
4-501.11; Core; Shelving in some of the reach-in coolers is rusted and in contact with food containers. Equipment shall be maintained in good repair and condition. Replace these shelves or rid them of the rust.
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 Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
4-501.114; Priority; Two spray bottles in the kitchen measured between 10-25 ppm of chlorine. A chlorine solution shall have a concentration indicated by EPA (or the manufacturer's) guidelines (50-200 ppm) when used as a sanitizing solution. CDI: Chlorine added and sanitizing solution measured 100 ppm.
1.5
43.
3-304.12; Core; A container of hot water holding utensils sitting on the basin of the prep sink measured 107F. During pauses in food preparation, utensils may be stored in a container of water if the water is maintained at a temperature of at least 57C (135F) and the container is cleaned when visibly soiled. CDI: Container was placed on the stove and water was heated.
0.0
44.
4-903.11(A), (B) and (D); Core; The shelves holding cleaned dishes above the 3 comp sink are soiled with a buildup of residue. A stack of deli containers was stored as clean but stacked while wet. Cleaned equipment and utensils shall be stored in a clean, dry location and in a position that allows air drying. Wipe these shelves down and sir dry all dishes before stacking.
0.5
45.
4-903.11(A) and (C); Core; Several stacks of single-service trays were stored with the food-contact surfaces facing up or on shelves that had a buildup of grease/residue. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Invert any upright containers and wipe down the shelving.
0.5
47.
4-501.11; Core; Shelving in most of the reach-in coolers is rusted. Equipment shall be maintained in good repair and condition. Replace these shelves or line them with easily cleanable liners.
0.5
47.
4-502.11(A) and (C); Core; Some of the plastic lids are chipped or melted in the corners and along the edges. Utensils shall be maintained in good repair/condition or discarded.
0.0
49.
4-601.11(B) and (C); Core; The oven handles have a thick layer of grease buildup. 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, debris, or grease.
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 Report e-mailed to PIC 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
22.
3-501.16 (A)(2) and (B); Priority; Foods in the large reach-in cooler measured around 45F. Door had became slightly propped open and raised the ambient temp of the cooler. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. VR: Cooler door was closed and foods were allowed to cool down. EHA will return by 2021.12.10 to verify that food temps are measuring 41F or below.
1.5
36.
4-204-112; Core; Flip-top prep cooler has no thermometer inside to measure the ambient temp. Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing.
0.0
44.
4-903.11(A), (B) and (D); Core; The shelves holding cleaned dishes is soiled with a buildup of residue. A stack of metal containers was stored as clean but stacked while wet. Cleaned equipment and utensils shall be stored in a clean, dry location and in a position that allows air drying. Wipe these shelves down and sir dry all dishes before stacking.
0.5
47.
4-501.11; Core; Shelving in most of the reach-in coolers is rusted. Equipment shall be maintained in good repair and condition. Replace these shelves or line them with easily cleanable liners.
0.5
48.
4-302.13; Priority Foundation; Facility has no dishwasher temp testing device available. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. No points taken due to the update of the food code as advised by the State. VR: EHS will return by 2021.12.17 to confirm that the facility has obtained an appropriate device.
0.0
49.
4-601.11(B) and (C); Core; The can opener has soil building up above the blade. 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.
0.0
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 Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 Follow-Up: 12/17/2021
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *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*
*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.
Inspection conducted in facility during noted time and written at a later time of day. Inspection will be delivered to establishment PIC on 5/17/2019.
*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. Michael Robinson (919)239-3334
*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: 04/20/2018
*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.
NOTE: Could not locate approved double check valve on ice machine. The plumbing system must be protected from backflow of a solid, liquid or gas contaminant at each point of use on food service equipment by installing an approved backflow prevention device (dual check valve) on water supply line...*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 done on Wednesday, June 14, 2017 to evaluate completion of Item #8 on this report. Follow-Up: 06/14/2017
REMINDERS: Always follow good handwashing practices, knowing when, where and how to wash hands while working in establishment...NOTE: Shrimp in ceviche served in this establishment is not heat treated before served to customer. No parasite destruction information available for raw shrimp. Will have to check this out to see if this documentation is required for shrimp and will follow-up with you...Verification visit to be made on Monday, 12/5/16, to evaluate completion of Items #13 and #21 (3-501.17) on this report. Follow-Up: 12/05/2016
Make sure to cover/rewrap/reseal all food after use. Parasite destruction documentation-ceviches. Need letter stating that fish/shrimp is frozen in order to destroy parasites OR that it was raised in aquaculture setting and fed parasite-free diet by May 26th. Follow-Up: 05/26/2016
Cleaning has improved drastically since last inspection. Thank you! Gave updated Employee Health Policy 1-B, Exclusion Decision Chart, and Foodborne Illness Sign.
Go to www.wakgov.com/food for updates and information. Much effort has been made to improve conditions at this establishment since the last inspection. Keep up with the cleaning. Good job!
3 pans of cooked meat/veg. were not covered, while stored in 3 door refrigerator. Raw shell eggs were stored on wire shelf directly above plantains , in produce refrigerator. [Stored foods must be covered. Raw eggs must be stored below fruits and vegetables.]. CDI-Covered,rearranged.
1.5
11.
Slime mold was inside soda gun nozzle, at bar. CDI-Cleaned.
1.5
26.
Raisins were stored in open topped bag, on dry food shelves. Box of rice was not tightly covered after package was opened. [Once original package of dry food is opened, the remaining dry food must be stored in an approved container with tight cover and be labeled to identify the food.]
0.5
28.
Live roach was on wall behind prep sinks.
1.0
33.
Cups without handles were used to dispense dry foods and then were stored in the dry foods. [Must use a scoop with handle, stored in manner that prevents handle contacting the food.].
0.0
39.
George Foreman grill and small panini sandwich grill are not approved for use in restaurant. [Grills must be NSF or equivalent.].
0.0
40.
Food debris build-up and mold growth were on shelves inside 2 door juice refrigerator. Food oil build-up was on shelving, above utensil wash sink. Food debris build-up was on can opener frame. Food oils/burned-on food build-up was on doors and door seals of oven doors and in bottom cabinet of fryer. Mold was on caulk seal , on utensil wash sink.
1.0
44.
Employee dumped unbagged food wastes into dumpster and did not close the door afterward. [Dumpster doors and lids must be closed when not in immediate use.]
0.0
49.
No documentation of approved training - no credit awarded.
Food debris build-up and mold growth were on shelves inside 2 door refrigerator. Food oil build-up was on shelving, above utensil wash sink. Food debris build-up was on can opener frame.
0.5
44.
One faucet handle was missing from mop sink faucet.
0.0
46.
Light shield was missing from light bulbs, above utensil wash sink in bar area [These bulbs must be shielded or shatter-proof.]. There is not sufficient light above ice scooping bin, in bar [Need to add light under edge of bar, directly above ice bin, to meet lighting requirement of at least 50 foot candles.].
0.0
49.
No documentation of approved training - no credit awarded.
2 onions stored below prep tables had mold growth on their surfaces. CDI-Discarded.
1.5
26.
Bulk bag of sugar was stored with open top. [Once original package of dry food is opened, the remaining food must be stored in a tightly covered container with a label to denote contents.]
0.5
40.
Need to clean faucet handles on sinks to remove debris build-up.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Raw chicken, raw vegetables, and fruit were all being prepared on same prep sink (There are 2 prep sinks in this facility. Use one prep sink for meats, use the other for fruits and vegetables. Do not prep raw meats with other food types on the same prep surface at the same time.)CDI-Vegetables washed and started cook step. Raw chicken was stored directly on top of raw pork in 3 door reach-in refrigerator (Raw chicken and stuffed foods must be stored below or away from all other food types.)CDI-Packages were intact, storage rearranged.
1.5
14.
Pan of cooked meat was at 125F while cooling on the prep table, with no active cooling method being used. (Potentially hazardous foods must cool from 135F to 70F within 2 hours, and from 70F to 45F within an additional 4 hours. This pan of cooked meat would not have cooled quickly enough to meet these time parameters, with the cooling method that was being used.).CDI-moved into refrigerator.
2.0
23.
Pan of 125F meat was cooling on prep table, without temperature control. (Potentially hazardous foods may cool on prep table,until they reach 135F. Once the food is 135F , it must be placed in active cooling such as a refrigerator, freezer, ice bath, or blast chiller.)
1.0
33.
Ice scoop was stored in contact with the ice, in bar`s ice bin (Store the scoop in manner that prevents the handle from touching the ice.).
0.5
39.
There are 2 George Foreman Brand grills in the kitchen. These grills are not NSF or = as required. (Remove these grills from facility. Cooking equipment, with exception of microwaves, must be NSF or =.).
0.0
46.
Plastic mesh light shield, above cook area, is not approved (Replace this shield with a clear solid plastic shield, or use tube shields that cover each bulb in this fixture.) Light above the prep sinks is not working properly, causing the light intensity to be below required 50 foot candles. Lights above prep tables, in room where refrigerators are located, are not bright enough to provide 50fc (Replace the weak existing bulbs in this room with bulbs that provide more light intensity.)
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Inspector moved grade card from wall in bar, to the entrance room of restaurant, above left side door.
In the reach-in cold hold unit limes were stored below raw eggs. Foods must be stored according to the final cook temperature of the food product. The violations were rearranged.
1.5
11.
Clean the can opener. The can opener had debris build up on the can opener. Dirty dishes were stored with clean dishes. Clean dishes must be stored with clean dishes only. The violations were corrected.
1.5
19.
Label all the spray bottles. The three sanitizer bottles had no labels.
0.0
28.
Several lives baby roaches were observed. Steps must be taken to eliminate the pests problem.
1.0
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
1.0
36.
Replace the cracked and dented dishes. Replace the cracked gaskets. Resurface the cutting boards to remove the dents and cuts in the cutting boards.
0.5
40.
Clean the gaskets. Clean out the storage drawers. Clean out the food prep sinks.
0.5
43.
Keep hand towels at all the hand sinks. The fan must not block access to the hand sink.
0.0
45.
Clean the floors and walls near all the sinks and food prep areas. Caulk the holes in the walls. All ceiling titles over food prep areas must be smooth. There were several ceiling titles that were not smooth.
0.5
46.
Replace the blown light bulbs over the prep sinks. There must be at least 50 foot candles of light over all food prep and storage area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
In a reach-in cold hold unit raw meats were stored above cook foods. Foods must be stored according to the final cook temperature. The food was rearranged to the proper order.
1.5
17.
Sliced tomatoes were being held at 62 degrees F, shrimp was 60 degrees F. salsa was being held at 55 degrees F. These foods must be held cold at 45 degrees F or below. The food was still within the two hour limit and was brought down to 45 degrees F.
2.0
33.
Utensils were stored in seating water at room temperature. Utensil can only be stored in water held at 45 degrees F or below,or 135 degrees F and above. Two knives were stored between the wall and drain board.
0.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
35.
Store all the single service items with the food contact portion facing down.
0.5
40.
Clean the gaskets and replace all the torn gaskets. Clean the wire rack shelves.
0.5
45.
Clean the walls and floors near the sinks and food prep area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
In the cold hold unit raw eggs were stored above produce. In another reach in unit raw beef was stored above orange juice and milk. Food must be stored according to the final cook temperature. The food was rearranged in the proper order.
1.5
11.
Clean the can openers. Clean the ice scoop holders. Clean the drink nozzles to remove the debris. All the food contact surfaces must be kept clean. The violation was corrected.
1.5
19.
Label all the spray bottles there were two bottles that were not labeled.
0.0
35.
Store all the single service items with the food contact portion facing down.
0.5
38.
Provide a test kit with a color chart for the Quat sanitizer so that the strength of the sanitizer can be properly checked. There were no Quat test strips on hand at the time of the inspection.
1.0
40.
Clean all the wire rack shelves. Clean the deep fryer. Clean the gaskets.
0.5
45.
Clean the floors and walls near all the sinks and food prep areas. Replace the pitted ceiling title in the food service area with title that is smooth.
0.5
46.
Clean the vents in the restaurant to remove the dust.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Clean the mixers and the can openers. The utensils had dried debris on the equipment. Once food contact surfaces become soiled clean the food contact surface. The violations was corrected.
1.5
34.
Cross stack the dishes to allow the air drying process to take place. The dishes were stacked wet.
0.5
35.
Single service items are to be used once and thrown away. Single service items are not to be used more than once.
0.5
36.
Sand down the cutting boards to remove all the cuts and dents in the cutting boards. All food service equipment must be smooth and easy to clean.
0.5
38.
Provide a test kit with a color chart so that the strength of the sanitizer can be properly checked. There were no test strips on hand at the time of the inspection.
0.5
40.
Clean the wire rack shelves in the cooling units. Clean the gaskets and replace the torn gaskets.
0.5
45.
Replace the peeling ceiling title. Replace all the pitted ceiling title in the food service area, with a ceiling title that is smooth. Clean the floors and walls near the sinks and food prep area.
0.5
46.
Clean the vents to remove the dust from the vents.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Clean the mixers and the food slicers to remove the food debris that was dried up and left on the food equipment. The ice scoop was left in seating water. Clean the mixers and the slicers each day. The ice scoop must be left on a clean and sanitized surface.
1.5
34.
Cross stack the dishes to allow the air drying process to take place. Dishes were stacked wet.
0.5
35.
Store all the single service items with the food contact portion facing down. Store single service items in a manner to prevent contamination of the food contact portion.
0.5
36.
Replace all the cracked and chipped knives. Sand down the cutting boards to remove the cuts in the cutting boards. All food contact surfaces must be smooth and easy to clean.
0.5
40.
Clean all the storage shelves and drawers. Clean the gaskets and replace all the torn gaskets. Re caulk the splash guard on the meat prep sink.
0.0
43.
Provide hand signs at all the hand sinks. Keep all storage out of the hand sink. Brooms and fans must not be stored in front of hand sinks.
1.0
45.
Clean the floors and walls near all the sinks and food prep areas.
0.0
46.
Clean the fan to remove the dust.
0.0
47.
Keep all storage at least 6 to 12 inches above the ground to aid in the process of cleaning the floor. Keep the can wash free of storage. Store all brooms and mops in the approved area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
All tomatoes and food that contain tomato products must be held at 45 degrees F or below.
Employee drinks must not be stored on any prep table and have food prep going on at the prep sink. The drink did not have a lid or a straw. Employee drinks must be stored below all food and food prep surfaces. The drink was thrown away.
1.5
10.
In the cooling unit beef, chicken, and shrimp was stored above ready to eat fruits and fruit paste. Food must be stored according to the final cook temperature of the food product. Bananas were being prepped in the meat meat sink and there was no prep at all in the vegetable and fruit sink. Food must be handled in a manner to prevent contamination and adulteration.
1.5
11.
Clean the food slicers to remove the left over dried food debris that was left on the food slicer. Clean the can opener to remove the food debris that was left on the can opener. Food contact surfaces must be cleaned and sanitized at all times. The slicer and the can opener was cleaned.
1.5
37.
Use sinks for the approved method only. There shall be no fruit and vegetable prep at the meat sink.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Keep all chemicals on the wash side of the drain board. Dishes that have been air dried can not be stored on hooks that hand above the meat prep sink the shelf must be moved. Clean the storage shelves and drawers.
