3-302.11; Priority; Observed raw fish fillets stored above read-to-eat tortillas in the reach-in cooler. Raw animal foods shall be separated from ready-to-eat foods to prevent cross contamination. CDI- foods rearranged.
1.5
28.
7-102.11; Priority Foundation; A spray bottle of bleach solution in the warewashing area was observed without a label. Old label had faded away. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- label added. All other bottles were labeled. No point taken.
0.0
49.
4-601.11(B) and (C); Core; The blue plastic fan covers in the walk-in cooler are coated in dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue, and other debris. Increase cleaning frequency.
0.5
55.
6-501.11; Core; The plastic light cover in the dry storage area is cracked and a large piece is missing. Physical facilities shall be maintained in good repair. Replace light cover. No point taken today.
4-702.11; Priority; A cooking pot was not sanitized prior to being placed to dry and after being washed.
UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
CDI: Operator trained and guided staff on how to sanitize cooking pot using spray bottle method as pot was too large to be run through dish machine.
1.5
36.
4-204-112; Core; The salsa refrigerator glass display, walk-in and reach-in cooler at prep line do not have thermometers. In a mechanically refrigerated or hot food storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Add thermometers to these units.
0.5
41.
3-304.14; Core; Wiping clothes being used to wipe up food spills on the cookline production area(s) were not being stored in a sanitizer between use. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and
(2) Laundered daily as specified under par. 4-802.11(D).
CDI - Operator placed wiping clothes in sanitizer during inspection.
0.5
47.
4-101.17; Core;
Soft wooden paddle being used to stir cooked meat. Discontinue use of wooden paddle for this task. CDI: Operator removed wooden paddle from service during inspection.
Except as specified in par. (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE.
(B) Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and
(2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110oC (230oF) or above.
(C) Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood shipping containers in which they were received, until the fruits, vegetables, or nuts are used.
(D) If the nature of the FOOD requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw FOOD may be kept in:
(1) Untreated wood containers; or
(2) Treated wood containers if the containers are treated with a preservative that meets the requirements specified in 21 CFR 178.3800 Preservatives for wood.
0.0
51.
5-205.15; Core; The condensate line on the walk in refrigerator is disconnected from the line interior to the wall of refrigerator; sprinkler head n walk in freezer had heavy accumulation of ice. Ensure that all plumbing is maintained in good repair.
4-903.11(A), (B) and (D); Core; Several metal pans observed stacked wet on the clean equipment rack. After cleaning and sanitizing, equipment shall be stored in a self-draining position that allows air drying. CDI- pans separated for drying.
0.5
47.
4-501.11; Core; A metal wire strainer, recently used by staff and hung up to dry was observed with a tear and small, loose metal wires around the tear. Equipment shall be kept in good repair so that it is easily cleanable. These loose metal wires also pose a contamination risk. CDI- strainer was voluntarily discarded. No point taken today.
0.0
49.
4-601.11(B) and (C); Core; Some old food debris observed under the grill. The fan covers inside the tall reach-in unit are soiled. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
0.5
53.
6-501.18; Core; Men's urinals have residue buildup under them. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
4-601.11 (A); Priority Foundation; Two metal pans stored as clean had food residue and debris on the inside. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- pans removed for cleaning.
1.5
37.
3-302.12; Core; Observed chicken flavor seasoning in a large plastic bin without a label. Except for food ingredients that can be easily identified such as beans and dry pasta, ingredients that are removed from their original packages such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. CDI- label added. No point taken today.
0.0
39.
3-305.11; Core; Observed the glass door reach-in cooler dripping water onto containers of salsa. Food shall be stored in a clean, dry location and where it is not exposed to splash, dust, or other contamination. CDI- salsas moved to the walk-in cooler. Repair this unit so it is not dripping water. Do not store foods in this unit until it is repaired.
1.0
42.
3-302.15; Core; Observed avocado being cut on the makeline with the produce sticker still on the avocado skin. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Wash avocado and remove produce stickers before cutting.
0.5
43.
3-304.12; Core; Observed a plastic pitcher with the handle laying in a bin of salsa in the walk-in cooler. During pauses in food preparation and dispensing, in-use utensils
used on potentially hazardous foods shall be stored in the food with their handles above the top of the food and the container. CDI- pitcher removed from bin.
0.5
45.
4-903.11(A) and (C); Core; Observed single-use aluminum trays stored above the makeline outside their original package with the food-contact side exposed. Single-use articles shall be stored in their original protective package or stored by using other means that afford protection from contamination until used. Invert single-use articles so the food-contact side is not exposed or keep in packaging until used. No point taken today.
0.0
47.
4-202.11; Priority Foundation; Observed two metal trays with extensive pitting on the food-contact side. Multiuse food-contact surfaces shall be:
(1) Smooth
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
CDI- trays discarded. No points taken today
5-205.11; Priority Foundation; Back handsink near stove and single fryer had large masher utensil sitting inside the handsink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. DO NOT store utensils in handsink to be contaminated. Educated when using large cook pan in this area and utensil is in use to place on clean portion of the nearby prep table. Utensil removed from handsink and taken to dish machine during inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Queso in steam table at 128-130F. TCS(Time/Temperature Controlled for Safety) foods shall be held hot at 135F or higher. Manager stated Queso burns along the edges of held too hot and was turned down during lunch. Evidence of burnt Queso along edge of container. Ensure Queso is held at 135F or higher. Knob adjusted during inspection and checked at 148F shortly after.
3-501.16 (A)(2) and (B); Priority; Several trays of salsa above 41F in reach-in cooler near chip bin and fryer area. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Door is opened frequently during lunch rush, and thermometer left in cooler during inspection and ambient temperature was around 43-44F. Salsa re-located during inspection to walk-in cooler, and educated to not use cooler unit until it can be repaired or adjusted so ambient is around 35/36. Educated about TPHC (Time as a Public Health Control) and proper documentation for these salsas, since the manager stated salsa is portioned and usually gone within a few hours and replaced around 3.
1.5
44.
4-903.11(A), (B) and (D); Core; Several round white container stacked on shelf near dish machine and metal containers on other clean dish rack with water nested between the containers. Cleaned equipment shall be stored in a self-draining position to allow to air-dry. Dishes moved during inspection.
0.5
49.
4-601.11(B) and (C); Core; Shelving in walk-in cooler have minor food debris and residue buildup. 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.
3-501.14; Priority; Carnitas in walk-in cooler at 55F with date marking from yesterday. Foods shall be cooled from 135F to 70F in two hours and from 70F to 41F in 4 hours. Since foods were cooked day previous, it did not meet proper cooling times. Carnitas voluntarily discarded during inspection.
1.5
33.
3-501.15; Priority Foundation; Carnitas in large bins in walk-in cooler at 55F from dat previous. Food shall be cooled within cooling time frame by following one or more of the methods; shallow pans, smaller thinner portions, using rapid cooling equipment and loosely covered or uncovered if protected from overhead contamination. Carnitas voluntarily discarded during inspection. Chicken cooked and cooled in freezer and at 30F in walk-in cooler. Ensure carnitas are cooled the same way chicken is cooled.
0.0
41.
3-304.14; Core; Several sanitizer buckets with quat sanitizer solution below 150ppm. Wet wiping cloths shall be held between uses in a chemical sanitizer solution at correct concentration according to manufactures label use. Quat solution shall be 200-400ppm. Solutions changed during inspection and new solutions tested at 200-300ppm.
0.5
56.
6-403.11; Core; Employee phones and keys sitting on prep counter and shelf above make line and one employee bag hanging from clean dish shelf. Designated areas shall be used for employee items so that food, equipment, linens and single-service items are protected from contamination. Items moved during inspection.
3-302.12; Core; Taco seasoning in several shakers next to grill area. Squeeze bottles of honey, and syrups unlabeled. Working containers holding food or food ingredients that are removed from the original packaging shall be labeled with the common name of the food. Label these containers.
1.0
41.
3-304.14; Core; Three sanitizer buckets tested below 150ppm. Wet wiping cloths shall be stored in between uses in a sanitizer solution at correct concentration. Quat sanitizer shall be at least 150ppm-400ppm. Employee stated solutions has not been changed since early this morning. All buckets emptied and changed with fresh solution during inspection. Ensure buckets are changed more frequently.
0.5
48.
4-302.14; Priority Foundation; Quat and Chlorine test strips expired March 2022. A test kit or other device that accurately measures the concentration of MG/L or ppm of sanitizing solutions shall be provided. Please obtain new test strips.
0.5
General Comments
Verification required for test strips by June 10th, 2022. Please send photo of test strips to Sarah Thompson as soon as strips are received. Follow-Up: 06/10/2022
2-201.11 (A), (B), (C), and (E); Priority; Employee health form 1B is out of date and does not reflect the changes from the new food code adoption. Non-typhoidal salmonella has been added as a reportable illness. CDI- Emailed PIC new form 1B.
0.0
5.
2-501.11; Priority Foundation; Facility does not have a written clean-up plan for vomiting or diarrhea events as required with the new food code. CDI- Emailed information to PIC.
0.0
16.
4-601.11 (A); Priority Foundation; Ice scoop holder had brown residue on the bottom. The blade and gear of can opener was visibly soiled. Food contact surfaces shall be clean to sight and touch. Increase cleaning frequency. CDI- Items removed for cleaning.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Bin of raw shrimp below the cookline in pull out cooler was observed to be between 45 and 47F. TCS foods shall be maintained at 41F and below. PIC states that all shrimp will be cooked or discarded by end of lunch service. CDI- Gave PIC advice on taking out smaller portions of shrimp to avoid waste and not over stacking product so it stays cool.
1.5
23.
3-501.18; Priority; A bin of cooked chicken prepared on 2/14 was observed in the walk-in.
TCS foods shall be discarded if they are appropriately marked with a date or day that exceeds a temperature and time combination (7days at 41F). The date of preparation counts as day one. CDI- Product voluntarily discarded.
1.5
35.
3-501.13; Core; Fish thawing in the walk-in was still in its plastic packaging. 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 prior to its thawing under refrigeration. CDI- Packages opened.
0.0
42.
3-302.15; Core; Avocado was observed being cut with produce sticker still on the skin. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut.
0.5
49.
4-601.11(B) and (C); Core; Fan covers in the walk-in and beer cooler were observed to have an accumulation of dust. The handle of pre-wash sprayer nozzle was visibly soiled. Non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Inspection led by Matthew Saliba, 919-500-6269
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...Verification visit to be made on 9/25/2020 to evaluate completion of Items #23 and 49 on this report...Inspection report sent to PIC via email, and EHS verified it was received before leaving facility. No recipient signature due to COVID-19 precautions. Follow-Up: 09/25/2020
*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. Inspector arrived on site at 930 a.m. When knocked on door no answer received although cars in parking lot and employees could be seen through window. PIC arrived at 1000 a.m. and would not allow inspector entry until 1030 a.m.
*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.
*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.
Cutting boards stored as clean soiled. Thoroughly wash,rinse and sanitize; 1 bottle of Quat sanitizer less than 150ppm. Keep this Quat 150-300ppm; Employee dropped chicken container lid onto floor and then placed container lid back onto container. After soiling the lid should have been taken to dishwashing area to be washed,rinsed and sanitized. Lid taken to disharea for cleaning.
1.5
16.
1 pan of refried beans and 1 pan of queso less than 135F in steam well and hot holding units. Keep hot hold PHF's 135F and above. Both PHF's reheated. Steamwell is damaged and not to be used to hot hold. Hot holding unit for queso turned to setting too low to hold queso at proper temperature.
2.0
17.
Steak, raw chicken and shrimp in lowboy above 45F. Seafood salad in reach in above 45F. Keep cold hold PHF's 45F and below. PHF's in lowboy iced. Turn temperature setting to colder setting in reach in with elevated temperatures.
2.0
25.
2 metal stem thermometers tested with 1 out of calibration by 4 degrees. Check regularly to ensure accuracy.
0.5
26.
2 containers of flour either unlabeled or unclearly labeled. 1 container of beans with no lid. Properly label dry goods and keep in resealable containers.
0.5
34.
Cups, pans, salsa cups, plated, etc... sealed or stacked while wet. Allow to air dry before stacking or sealing; Keep plates at serving line inverted to protect from contamination.
0.5
35.
Single service containers stored upright. Keep inverted to protect from contamination.
0.5
36.
Replace torn door gasket on walk in cooler; Repair malfunctioning steamwell at service line. Unit not maintaining PHF's 135F and above; Lowboy's temperature adjustment knob turned to coldest setting and unit is not able to keep PHF's 45F and below. Unit needs repair ASAP. Ice down PHF's inside unit until repaired.
0.5
40.
Cleaning needed of some dry good bin exteriors and fryers.
0.0
46.
Larger endcaps or smaller shields needed on bar walk in cooler door lighting. Replace missing endcaps; Filters above fryers need cleaning soon.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employee with contaminated gloves disposed of gloves and put new gloves on without washing hands. Once gloves are contaminated and disposed of hands are to be properly washed.
2.0
5.
Do not store anything in front of or inside handsinks.
0.0
11.
2 bottles of sanitizer less than 200ppm. Keep quat 200-300ppm. Bottles emptied and refilled; Strainers and cutting boards stored as clean soiled. Chicken prep sink interior still had lots of chicken debris still present. Thoroughly wash,rinse and sanitize.
1.5
14.
Cool employee foods just as foods for establishment.
0.0
25.
3 metal stem thermometers tested with 1 out of calibration by over 2 degrees. Check regularly.
0.5
33.
Numerous scoop handles in dry goods and 1 tong handle in chicken in lowboy. Keep scoop handles and tong handles out of food to help protect from contamination.
0.5
34.
Allow cutting boards to air dry just as other equipment and utensils.
0.0
36.
Replace torn door gasket on reach in across from cooking line; Replace badly cracked wooden stirring paddle; Replace or resurface cut up cutting boards.
0.5
40.
Cleaning needed of Stove and fryer in back of kitchen nearest storage room.
0.0
46.
Larger endcaps or smaller shields needed on bar walk in cooler door lighting. Replace missing endcaps.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employee personal foods stored above and intermixed with food for restaurant. Keep employee personal food below and away from food for establishment; Bottled beverages stored on floor in storage area. Keep beverages off of floor on approved shelving 6-12 inches; Torillas stored in "Thank You" bags underneath steam table. Use food grade plastic containers for direct food contact.
1.5
11.
Cleaning needed of deep plastic pans, soda machine diffusers and nozzles, knives and peelers, ice machine bin, seafood and chicken prep sink interiors. Thoroughly wash,rinse and sanitize. All items washed and sanitized before REHS departed.
1.5
23.
Black beans cooling in deep plastic sealed bin in walk in cooler. Chili rojos cooling in sealed pan in walk in freezer. When cooling PHF's do not seal until 45F. Use shallow containers no more than 4 inches to cool PHF's such as beans. DO NOT TRANSFER to deep containers until 45F and below.
1.0
34.
Cups and pans stacked while wet. Allow to air dry before stacking.
0.5
35.
Keep all single service items off of floor 6-12 inches to protect from contamination.
0.0
36.
Replace badly cracked clear plastic pan; Replace badly damaged tortillas bins. Bin exteriors are badly scratched and bubbling. No longer easily cleanable; Replace torn door gaskets on lowboys under cooking line.
0.5
40.
Clean soda gun holster.
0.0
46.
Cleaning needed of ventilation filters above grill area and ventilation hood above fryer; Replace missing light shield under bar counter.
0.5
49.
Documentation of approved training - 2 point credit awarded.
1 employee beverage with no lid on prep table. Employee beverages are to have lids and straws and be below prep tables and other food contact surfaces.
0.0
3.
Employee handled soiled dishes and prerinse sprayer at dishmachine and then handled clean pans coming from dishmachine. After hands are soiled they are to be properly washed before handling clean utensils or equipment or going to another station.
2.0
8.
Cheese dip in refrigerator still 54F after over 11 hours of cooling. When a PHF is still above 45F after the 6 hour cooling window has lapsed the PHF is considered adulterated. Cheese dip voluntarily disposed of.
1.5
10.
Raw chorizo and other raw meats above diced tomatoes and onions in upright refrigerator at cooking line. Raw bacon above shrimp in walk in freezer. Arrange refrigeration and freezers according to final cook temperatures; Foods such as pans of raw chicken uncovered in walk in cooler. Keep foods covered while in storage to protect from contamination; Taco shells stored directly in front of handsink within splash zone. Cut lemons stored in front of another handsink. Protect food from contamination. Do not store foods inside sink splashzones.
1.5
11.
Thoroughly clean and sanitize chip baskets.
0.0
14.
Cheese dip still 54F after 11 hours of cooling. Cheese dip is a very thick PHF therefore even shallower pans needed than with thinner PHF's. Recommend using ice baths and stirring frequently.
PHFs (Potentially Hazardous Foods) must cool from 135F-70F within 2 hours and 70F-45F within 4 hours. Monitoring of the PHFs is crucial. If it is observed that the food will not reach 70F within the allotted 2 hours then more aggressive cooling methods may be utilized or the food may be reheated to 165F and cooling may begin again allowing for another 2 hours.
2.0
15.
Cheese dip reheated 130F sitting at steam well. Thick pieces of chicken in chicken and peppers reheated to less than 165F. When reheating PHF's they are to reach 165F throughout the food.
1.5
19.
1 bottle of bleach and 1 bottle of degreaser unlabeled. 1 bottle of glass cleaner labeled as chlorox. All chemicals are to be properly labeled.
1.5
26.
Couple of dry goods in unlabeled containers. Properly label dry goods.
0.0
31.
Employee cutting up unwashed tomatoes at prep table. Tomatoes were in original cardboard box in which they came. Fruits and vegetables are to be properly washed before preparing. After washing do not put back into same box. Tomatoes taken to prep sink for rewashing.
0.5
34.
Plastic salsa bottles and pans stacked or sealed while wet. Allow utensils to air dry before sealing or stacking to prevent mold and bacterial growth.
0.5
36.
Cardboard used to line shelving in dry storage area. Do not line shelving with cardboard. Not of an easily cleanable design; Replace badly warped fajita trays. Wood is splintering and no longer easily cleanable.
0.5
40.
Cleaning needed of walk in cooler doors, some rolling table rims and fajita pan handle mits.
0.0
49.
Documentation of approved training - 2 point credit awarded.
1 container of Canela seeds sitting in dry storage room with cardboard, balled up tin foil and other items sitting in container. Canela seeds voluntarily disposed of. Food is to be maintained in a safe and unadulterated form.
1.5
10.
Raw ground beef over spinach and raw bacon over calamari in walk in freezer. Raw chub of ground beef sitting in container in direct contact with cilantro. Raw chorizo over cilantro in walk in cooler. Arrange refrigeration and freezers according to final cook temperature. Never store foods of different final cook temperatures in same container. Cilantro removed from walk in and washed; Bag of rice sitting on floor of dry good storage area. Keep food 6-12 inches off floor on approved shelving; Many handles of tong and scoops in dry goods. Keep tong and scoop handles out of foods.
1.5
11.
Cleaning needed of chicken prep sink interior. Cleaning needed of metal pan lids and large mixer blade. White vegetable buckets soiled on interiors. Thoroughly wash,rinse and sanitize.
1.5
15.
Do not use hot holding cabinets to reheat PHF's. 1 pan of cheese dip moved to stove for proper reheat.
0.0
26.
Numerous dry powdery or dry granular products in unlabeled containers. Some dry goods in opened non-resealabel containers. Dry goods put into resealable containers are to be properly labeled for identification.
0.5
34.
Pans stacked while wet. Allow utensils to air dry before sealing; Clean shredder stored under prep table soiled from falling debris. Utensils stored in soiled drawer at prep table now soiled. Protect clean utensils from contamination. Do not store on soiled surfaces; Clean cups stored directly beside dump sink. Do not store clean utensils directly beside dump sinks to protect from contamination.
0.5
36.
Replace torn door gasket on lowboy; Replace peeling plastic on 1 microwave interior.
0.0
40.
Cleaning needed of fajita trays and microwave interiors.
0.5
46.
Replace missing endcaps on door mounted lights in walk in cooler at bar.
0.0
49.
Documentation of approved training - 2 point credit awarded.
1 employee beverage over make line. Store employee beverages below prep surfaces.
0.0
3.
Employee with gloved hands reached into lowboy grabbing raw beef and then reached into pan of cheese on make line with same gloved hand. Once gloves are contaminated they are to be disposed of and hands properly washed before going to another station or handling ready to eat foods. Recommend using tongs or scoops in raw meats instead of gloves. Keep both utensil's handles OUT of product.
2.0
11.
Chicken and shrimp prep sinks still soiled on interior surfaces. Salsa containers still soiled on interiors. 1 drawer at vegetable prep table had soiled utensils inside. Thoroughly wash,rinse and sanitize.
1.5
17.
Numerous PHF's in upright refrigerator above 45F. Beans, chorizo, eggs, and bacon volutarily disposed of. Cheese quesadillas moved to walk in.
2.0
19.
Label all chemicals.
0.0
25.
2 metal stem thermometers tested and out of calibration by over 2 degrees. Check regularly.
0.5
26.
3 bags of dry good in opened non-resealable containers. Once a dry good has been opened put into resealable labeled container.
0.5
34.
Sheet pans and plastic ban maries stacked while wet. Allow pans to air dry before stacking to prevent mold and bacterial growth.
0.5
35.
Toothpicks at bar or accesible to public are to be individually prewrapped or in dispensers that dispense picks 1 at a time.
0.0
36.
Upright refrigerator at make line not maintaining PHF's 45F and below. Do not store PHF's in unit until repaired; Resurface or replace stained and cut cutting boards; Replace 2 reach in door gaskets at make line; Repair leak under steam table beside cooking line.
0.5
40.
Cleaing needed of grill sides, fajita trays, can opener holder, and inside vegetable prep table drawer.
0.5
44.
Dumpster lid badly cracked. Replacement needed.
0.5
46.
Cleaning needed of ventilation over cooking line-greasy; 1 blown light in ventilation hood. Replace. 1 blown light fixture above prep table beside malfunctioning upright. Replace bulbs.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Keep ice bin lids at server`s stations and bar closed when not using. Ice is a food and must be protected.
0.0
11.
Thoroughly clean and sanitize all strainers.
0.0
13.
Raw chicken cooked on grill 120-170F when put into hot holding pans. Raw chicken must reach an internal final cook temperature of at least 165F before placing into hot holding pans. Large amounts of chicken cooked on grill. Recommend reducing the amount of chicken cooked at one time. Be sure that when using metal stem thermometers that food covers the indented portion on the metal stem to get an accurate reading.
2.0
23.
Pulled chicken cooling in walk in freezer in deep containers and close together. Use shallow containers no more than 4 inches deep. Do not cool PHF`s close together to allow heat to properly escape.
PHFs (Potentially Hazardous Foods) must cool from 135F-70F within 2 hours and 70F-45F within 4 hours. Monitoring of the PHFs is crucial. If it is observed that the food will not reach 70F within the allotted 2 hours then more aggressive cooling methods may be utilized or the food may be reheated to 165F and cooling may begin again allowing for another 2 hours.
To facilitate cooling follow 1 or more of these guidelines: Place food in shallow pans, separate large portions into smaller or thinner portions, use rapid cooling equipment, use an ice water bath and stir frequently, use containers that facilitate heat transfer, and or add ice as an ingredient. Leave completely uncovered if on top shelving or in no danger of adulteration from above. Loosely cover cooling foods if below other food items or other possible sources of adulteration.
1.0
26.
1 large bag of flour in opened non-resealable container. Once a dry good has been opened put into resealable container.
0.0
36.
Large cutting board at make line showing numerous cuts and stains. Cutting board needs resurfacing or replacement.
0.0
39.
Electric drill being used as a mixer. Use only equipment designed for kitchen use; Opened cherries and alcohol bottles stored in bar cooler labeled for prepackaged bottled products only. Do not store opened products in unit.
0.5
40.
Cleaning needed of wooden fajita trays, piping beside wall mounted salamander, drip pan in margarita dispenser at bar, under grill, and condenser fan grates in walk in cooler.
0.5
46.
Ventilation over grill very soiled. Other ventilation beginning to get greasy. Cleaning needed A.S.A.P; 1 blown light under bar. Replace.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Observed employee touch shredded cheese for ready to eat taco with bare hands. .2609 ( d ) Foods shall be prepared with the least possible bare hand contact. Use utensil or gloves instead of bare hands when handling ready to eat foods.
0.0
10.
Raw pork over eggs and raw bacon over mushrooms in upright refrigerator. Raw beef over immitation crabmeat and raw bacon over tilapia in walk in freezer. Arrange coolers and freezers according to final cook temperature. ( flier given )
1.5
11.
Utensils stored as clean in pan at make line soiled. Pans stacked on rack soiled. Thoroughly wash,rinse,and sanitize; Observed employee wash pan at 3 compartment sink and then put up to dry without sanitizing. Utensils are to be washed,rinsed,and sanitized.
1.5
16.
Stir hot hold items regularly on steam table. Spanish rice and chicken below 135F on uppermost portion of pans.
0.0
17.
Raw pork in upright refrigerator 50F. Sliced tomatoes, diced tomatoes, and shredded cheese above 45F on make line. Keep cold hold PHF`s 45F and below. DO NOT STACK PHF`S ABOVE LOAD LINES ON MAKE LINES.
2.0
19.
Medicine stored on shelf beside single service utensils in kitchen. Dish detergent stored beside clean linens on shelf. Store chemicals in designated chemical storage area in a manner to prevent cross contamination.
1.5
25.
Thermometer needed in lowboy refrigerator below grill.
0.0
26.
1 large bin of sugar unlabeled. Label all dry goods.
0.0
34.
Pans stacked wet. Allow utensils to air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Rusting shelving in refrigeration. Replace. No longer easily cleanable; Large dry good bin lids badly cracked. Replace. No longer easily cleanable; Caulk above cooking line hanging with large gaps. Recaulk. Be sure to use fireresistant caulk; Standing water inside bar glass cooler. Repair.
0.5
40.
Cleaning needed under service line, inside fryers, around ice bin at soda station, and bar beer cooler doors. Remove all labels and label adhesive from pan exteriors.
0.5
46.
2 blown lights over cooking line. Replace.
0.0
47.
Milk crates used for storage throughout facility. Shelving is to be approved and allow 6-12 inches of clearance for proper cleaning underneath. Replace.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employee drinks stored in the kitchen are mostly uncovered and are stored over a food preparation table, or with clean dishes. Store drinks COVERED & BELOW food preparation areas (lowest shelf).
0.0
11.
Chip Baskets shall be cleaned and sanitized after each use (even though they are lined). Baskets returned to the kitchen from the dining room, shall go directly to the dishwashing area.
0.0
16.
Larger Chicken Pieces (dry) held in the smaller steam table are 82F, 94F, 107F, 120F, 138F. Maintain above 135F. Recommend holding less in this steam table, large pan.
2.0
17.
2-Door Delfield Refrigerator is not holding fod cold enough. Shell Eggs 51F, Sausage 54F, Fish 51F, Raw Bacon 50F. Maintain below 45F. Use your thermometer to check food temperatures 3 times/day.
2.0
19.
Several spray bottles of cleaners are not labeled. Label all spray bottles.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Excellent Job cooling food! Chicken cooked today is already 36F.
Chip Baskets shall be cleaned and sanitized after each use (even though they are lined). When returned to the kitchen from the dining room, bring them directly to the dishwashing area.
1.5
16.
Cheese Sauce is 122F in the hot holding unit. Heat and hold above 135F.
0.0
36.
Small white cuttingboard in use needs to be replaced. Discard cuttingboards when they can no longer be effectively cleaned.
0.0
43.
No Soap or Towels at bar handsink.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Excessive splash and backing up of water from dishmachine to the left side drainboard.
Chip Baskets shall be cleaned and sanitized after each use (even though they are lined). Repeat from last inspection. Consider switching to plastic baskets to speed air-drying time. . . . . . . . . . Knives stored on knife magnet are not clean. . . . . . . . . . . Food Preparation TABLE and SINKS need cleaning after use. Use SOAP to clean, rinse, then apply sanitizer. Surfaces appear to be rinsed, but not adequately cleaned (food remains). . . . . . . . . . . . Iced Tea Nozzles need to be taken apart daily for cleaning. Allow nozzles to air-dry apart overnight.
1.5
17.
Flour tortillas with shredded cheese (quesadillas) shall be stored in the refrigerator until ready to cook them.
0.0
34.
Allow pans and food containers to air-dry after use, before stacking them together.
0.0
43.
No Towels at handsink. Keep handsinks stocked and ready for use.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Refrigerated drawers (surfaces directly over food) are not clean. Remove drawers for regular cleaning and sanitizing. The food in these drawers is uncovered and occasionally touches these unclean surfaces. . . . . . . . Chicken Prep TABLE is not clean.
1.5
14.
Beef Stew 96F to 152F in plastic tub on table at room temperature 5 inches deep. RAPID COOLING NEEDED. COOL FOOD TO 70F IN 2 HOURS OR LESS AND FROM 70F TO 45F IN 4 HOURS OR LESS. Use shallow 2 inch layers, stored uncovered in the walk-in freezer or walk-in cooler. Some was transferred to an ice bath with constant stirring and some was stored in shallow metal pans and stored in single layers in the freezer. Cooling log needed. Do not use plastic tubs. Comment from the last inspection: "Chicken Stew 127F in walk-in cooler in plastic container 5 inches deep. Food shall cool to 70F in 2 hours or less and from 70F to 45F in 4 hours or less. Label each container of cooling food with the date and TIME that cooling begins. Monitor the cooling process. Chicken Stew was moved to the freezer, left uncovered and a frozen chill was inserted into the center. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beef in tortillas 67F in walk-in cooler. They were stored in a covered plastic container. Shallow layers needed. Recommend a metal pan so that they can remain covered or plastic wrapped. Monitor the cooling process."
4.0
23.
See handout for recommendations on rapid cooling.
1.0
40.
Refrigeration needs cleaning. Stove, range needs cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee was sitting on top of chicken prep table when I arrived, feet with vegetable choppers & slicers and frier baskets.
0.0
11.
Bar soda gun is not being taken apart and has accumulated black microbial growth. CDI
0.0
14.
Chicken Stew 127F in walk-in cooler in plastic container 5 inches deep. Food shall cool to 70F in 2 hours or less and from 70F to 45F in 4 hours or less. Label each container of cooling food with the date and TIME that cooling begins. Monitor the cooling process. Chicken Stew was moved to the freezer, left uncovered and a frozen chill was inserted into the center. . . . . . . . . . . . . . . . . . . . . . . . . . . . . Beef in tortillas 67F in walk-in cooler. They were stored in a covered plastic container. Shallow layers needed. Recommend a metal pan so that they can remain covered or plastic wrapped. Monitor the cooling process.
2.0
19.
Chlorine, cleaners and rinse-aid should not be stored over the clean drainboard where clean dishes/utensils are stored & handled. Chemical concentrate may be below the sink or on the dirty side of the dishmachine.
0.0
23.
See handout for recommendations on rapid cooling.
1.0
34.
Do not stack wet cuttingboards on top of each other. Spread apart to allow them to air-dry. . . . . . . . . . . . . . . . Vegetable chippers and slicers were moved from under the raw chicken / raw meat sink to the vegetable prep area. Anything in the raw chicken area should be okay if it gets raw chicken on it.
Beef cooling in the walkin is 80 degrees F. It is in a deep plastic container with a lid. It should be much colder for as long as it has been removed from the heat. After cooking the beef and if it is to be cooled, place the beef into a shallow metal pan with the meat or what ever no more than 2 inches thick(5 cm). Leave it loosly covered or uncovered and put it into the walkin to quickly cool. If it is very hot (above 135 degrees F) it may be left out but it needs to go into the walkin as soon as posible to cool quickly and cool from 135 degrees to 70 degrees F within 2 hours and then you have 4 hours to go from 70 F to 45 degrees F or colder. (COS)
2.5
General Comments
The fan in the prep unit is making a lot of noise. ***Install splash guards next to hand sink at tea prep area. Remove soap dispenser at other sink and use it to fill tea urns as discussed. Install a splash guard on the hand sink next to the fryer on the back line.
