6-301.12; Priority Foundation; Observed no paper towels available in dispenser at handwashing sink. Each handwashing sink shall be provided with individual, disposable towels and other hand drying device. CDI-Paper towels added during inspection.
0.0
23.
3-501.17; Priority Foundation; Observed open bulk container of potato salad not date marked. Refrigerated, ready-to-eat TCS (Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked for maximum of 7 days. CDI-Potato salad was voluntarily discarded.
1.5
39.
3-305.11; Core; Observed boxes of food stored directly on the floor in walk-in freezer. Food shall be protected from contamination by storing at least 6 inches above the floor. Keep foods elevated.
1.0
41.
3-304.14; Core; Observed wiping cloths in quaternary ammonium (QA) sanitizer of less than 200 ppm. Damp/wet wiping cloths shall be kept in approved, clean QA sanitizer at 200-400 ppm concentration. Make new batch of quat for wipes.
0.0
49.
4-601.11(B) and (C); Core; Observed non food contact sheet pans in walk-in cooler with significant build-up of black residue. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CDI-Sheet pans were removed.
3-501.18; Priority; Observed container of rice and cole slaw with date 4/17 and 4/18 in walk-in cooler. Foods that are maintained at 41F or below may be held no more than 7 days. CDI-Foods were discarded during inspection.
1.5
35.
3-501.13 ; Observed reduced oxygen packaged salmon thawing in walk-in cooler. Reduced oxygen packaged fish that bears a label indicating that is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Cut an opening in reduced oxygen package or remove salmon from package.
0.5
39.
3-305.11; Core; Observed two container of foods stored directly on the floor underneath shelf in walk-in freezer. Food shall be protected from contamination by storing at least 6 inches above the floor. Keep foods elevated.
4-501.112; Priority Foundation; Observed hot water sanitizing rinse temperature only reached 170F after several runs. The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194F, or less than 180F. Manager contacted dish machine rep to service dish machine. Verification Required: EHA will return Monday December 11, 2023 to verify hot water sanitizing rinse temperature 180-194F.
NOTE: Dish machine will only be used to wash and rinse dishes and utensils then sanitized at three compartment sink until repaired.
1.5
35.
3-501.13 ; Core; Observed reduced oxygen packaged salmon thawing in walk-in cooler. Reduced oxygen packaged fish that bears a label indicating that is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI-Salmon was removed from packaging during inspection.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler. Non food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on this surface.
0.0
General Comments
Verification Required: EHA will return Monday December 11, 2023 to verify hot water sanitizing rinse temperature is 180-194F. NOTE: Dish machine will only be used to wash and rinse dishes and utensils then sanitized at three compartment sink until repaired. Follow-Up: 12/11/2023
3-302.11; Priority; Observed container of raw hamburgers stored above french toast mixture and liquid eggs in bottom cooler of flip top prep unit. Foods shall be stored in order of final cook temperature. CDI-Foods were rearranged.
1.5
16.
4-601.11 (A); Priority Foundation; Observed a few food containers stored as clean with sticker and sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Containers were re-cleaned during inspection.
0.0
23.
3-501.18; Priority; Observed wings in walk-in cooler with date 4/6 and ham in flip top with date of 4/3. Foods that are maintained at 41F or below may be held no more than 7 days. CDI-Foods were discarded during inspection.
1.5
23.
3-501.17; Priority Foundation; Observed sausages, liquid eggs, and french toast mixture prepared previous day but not datemarked. Refrigerated, ready-to-eat TCS(Time/Temperature Control for Safety) foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked for maximum of 7 days. The day of preparation shall be counted as Day 1. CDI by educating PIC and date marking.
0.0
General Comments
Attempted signature by Jake PIC (DHD's recipient signature not functioning properly)
3-302.11; Priority; Observed container of raw hamburgers stored above pancake batter in bottom prep unit. Foods shall be stored in order of final cook temperature. CDI-Foods were rearranged.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed some TCS foods in flip top prep unit and reach-in fridge with temperatures above 41F (see temperature chart above). Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS (Time/Temperature Control for Safety) foods shall be maintained 41F or less. CDI-Foods moved to bottom cooler and walk-in cooler.
NOTE: Make sure foods are cooled to 41F or below before placing in prep unit, fill in gaps with empty containers for better are air flow in prep units and not to overfill containers pass fill line.
1.5
23.
3-501.18; Priority; Observed container of cooked chicken, pulled pork and rice with dates 11/28 and 11/29 (past 7 days). Foods that are maintained at 41F or below may be held no more than 7 days. CDI-Foods were discarded during inspection.
1.5
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
3-302.11; Priority; Observed two bags of raw chicken wings stored above raw beef in walk-in cooler. Foods shall be stored in order of final cook temperature. CDI-Foods were rearranged.
1.5
16.
4-602.11; Core; Observed black residue on soda gun nozzle at bar area. 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 preclude accumulation of soil or mold. Increase cleaning frequency of soda gun nozzle.
1.5
35.
3-501.13 ; Core; Observed reduced oxygen packaged salmon thawing in walk-in cooler. Reduced oxygen packaged fish that bears a label indicating that is is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration.
0.5
39.
3-305.11; Core; Observed bag of raw chicken fluids dripping on box of raw beef in walk-in. Food shall be protected from contamination by storing where it is not exposed to splash, dust, or other contamination. CDI-Bags of raw chicken were moved.
0.0
43.
3-304.12; Core; Observed cup without handles stored inside corn starch in dry storage area. Food dispensing utensils shall be stored in the food with their handles above the top of food. Replace cups with scoops with handles.
0.5
47.
4-501.11; Core; Observed water leaking from underneath fan into a clear container in walk-in cooler. Equipment shall be maintained in a state of repair and condition. Repair equipment.
0.5
48.
4-302.13; Priority Foundation; There is no available irreversible registering temperature indicator for high temp dishmachine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Verification Required-EHS will return by Wednesday September 1, 2022 to verify irreversible registering temperature indicator for high temp dish machine has been obtained.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving, dusty fan vents and sheet pans in walk-in cooler. Non food contact surface must be maintained clean. Increase cleaning on these surfaces.
0.5
55.
6-501.12; Core; Observed soiled flooring in walk-in cooler and floor drain in bar area. Physical facilities shall be maintained clean. Increase cleaning frequency in these areas.
0.0
General Comments
***Verification Required-EHS will return by Wednesday September 1, 2022 to verify irreversible registering temperature indicator for high temp dish machine has been obtained.*** Examples of Irreversible registering temperature indicator include: dishwasher temperature test strips(color changing when temperature reaches 180F), dish temp plate simulating dishwasher tester dishwasher safe thermometer or contact dish machine company for interior testing options. Follow-Up: 09/01/2022
4-602.11; Core; Observed black residue on soda nozzle at bar area and pink reside on ice chute of ice machine in kitchen. 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 preclude accumulation of soil or mold. Increase cleaning frequency on these areas.
1.5
35.
3-501.13 ; Core; Observed reduced oxygen packaged salmon thawing in walk-in cooler. Reduced oxygen packaged fish that bears a label indicating that is is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI-by educating.
0.0
43.
3-304.12; Core; Observed cups without handles stored inside corn starch in dry storage area. Food dispensing utensils shall be stored in the food with their handles above the top of food. Replace cups with scoops with handles.
0.5
45.
4-903.11(A) and (C); Core; Observed box of paper plates and cups stored directly on the floor in dry storage area. Single service and single use articles shall be stored at least 6 inches above the floor. Keep boxes elevated.
0.5
47.
4-501.11; Core; Observed water leaking from underneath fan in walk-in cooler. Equipment shall be maintained in a state of repair and condition. Repair equipment.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled shelving and sheet pan racks in walk-in cooler and sticky guest front open refrigerated unit. Non food contact surface must be maintained clean. Increase cleaning on these surfaces.
0.5
55.
6-501.12; Core; Observed dusty ceiling vents and soiled floor drains in kitchen area. Physical facilities shall be maintained clean. Increase cleaning frequency in this area.
0.0
General Comments
No signature capture and inspection report emailed to manager John Loid.
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
2-501.11; Priority Foundation; Facility did not have written vomit and diarrhea clean up plan. A food establishment must have written procedures to implement a plan for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. No points deducted new rule (Adoption of 2017 Food Code) and manager was emailed written clean up plan at the end of the inspection
0.0
43.
3-304.12; Core; Observed beverage cups used as scoops stored in flour and sugar bins in dry storage area. Food dispensing utensils shall be stored in the food with their handles above the top of food. Replace cups with scoops with handles.
0.5
47.
4-501.11; Core; Observed water leaking from underneath fan in walk-in cooler. Equipment shall be maintained in a state of repair and condition. Repair equipment.
0.5
49.
4-601.11(B) and (C); Core; Observed soiled wire shelving in dry storage, walk-in cooler and bottom interior of reach-in fridge. Non food contact surface must be maintained clean. Increase cleaning on these surfaces.
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***
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...NOTE: On breakfast menu, remove * from animal-origin foods that are not served raw or undercooked...Ice machine water supply line still needs an approved double check valve (valve currently in place is not approved)...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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...DISCUSSION: After washing hands at handsink, always use paper towel to turn water faucet knobs off...Ninja smoothie machine is for household use only and shall be removed from facility...*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.
TCS*: Time-temperature control for safety foods or also called potentially hazardous foods...*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...Inspector contact information: 919-868-2565, Lucy.Schrum@wakegov.com
*TCS: Time-temperature control for safety foods or also called potentially hazardous foods...*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.
*TCS: Time-temperature control for safety (foods) or also called potentially hazardous foods
DISCUSSION: Remove unapproved Ninja blender from kitchen since it does not meet ANSI/NSF certification or equivalent.
*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 refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly...DISCUSSION: Ensure bottom shelves in kitchen are at least 6 inches above floor. Also, when salmon vacuum packages are removed from freezer to thaw in cooler, cut a hold in packaging or remove fish from package...Verification required for Items #23 on this report. By December 22, 2017, send to Lucy Schrum ( Lucy.Schrum@wakegov.com or text to 919-868-2565) a draft of menus with correct consumer advisory statements and remove asterisks from foods where necessary. Follow-Up: 12/22/2017
*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...DISCUSSION: Verification required for Item #12 on this report. By April 3, 2017, send correct parasite destruction information from supplier to Lucy.Schrum@wakegov.com or text to 919-868-2565...OFFICE USE ONLY: Risk category evaluation - facility cooks and cools soups, mashed potatoes, pasta, chicken, sausage, etc. Recommend changing facility from category 3 to 4. Follow-Up: 04/03/2017
NOTE: Do not store chemical spray bottles hanging on splash guards at handsinks...Verification follow-up required for Item #23 on this report. By November 10, 2016, send a copy of correct consumer advisory to Lucy.Schrum@wakegov.com or text to 919-868-2565. Follow-Up: 11/10/2016
When thawing salmon filets that come in vacuum packaged bags, poke holes in bags or unwrap completely to reintroduce oxygen and prevent the growth of C. botulinum. Gave operator updated Employee Health Policy Form 1-B today.
Go to www.wakegov.com/food for updates and information. The NC Food Code can also be accessed at http://ehs.ncpublichealth.com/index.htm Chris Salter (919)868-2562
Raw shell eggs were stored directly above ready-to-eat peppers , on wire shelves in bottom of prep refrigerator. Pan of packaged cheeses was stored directly below condensation leak, inside walk-in refrigerator. The leaking liquids had pooled inside the pan that contained the cheeses. CDI-Eggs moved. Some cheese discarded, some cheeses relocated.
1.5
11.
Food debris was left on food slicer surfaces, after cleaning procedure. Food debris and oils were on 4 sets of food tongs that were stored with clean/sanitized utensils, on rack above prep table. CDI-Slicer and tongs cleaned/sanitized.
1.5
23.
Pan of sausage was tightly covered with plastic film, while in cooling process [Foods in cooling process must be loosely covered, or if there is no danger of contamination form upper surfaces the food may be uncovered while cooling. Once the food has cooled to below 45F it may be tightly covered.].
0.0
34.
Clean food prep utensils/equipment that were stored below prep table were contaminated by food debris that had fallen from prep table surfaces.
0.5
36.
Condensation pan leak was present inside walk-in refrigerator. Condensation leak was present inside bar's refrigerator. Booster heater piping drain pipe terminates onto floor of utensil wash room [Need to route this drain pipe to the floor drain. When routing this pipe, it must be high enough above the floor to allow ease of floor cleaning.].
0.5
40.
Mold growth was on wire shelving, inside walk-in refrigerator. Food oil build-up was in lower cabinet of fryer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Raw fish was stored on wire shelving, above cooked ready-to-eat foods, in walk-in freezer. CDI-Foods rearranged.
1.5
11.
Blackened residue build-up was on soda dispenser nozzles. Food slicer was not cleaned/sanitized after use and had food debris on the blade,handle,blade guard. Metal food storage/prep pans were not properly cleaned/sanitized and had food debris on their surfaces while they were stored on shelving. Slime mold was inside bar mixer pitcher. CDI-Contaminated items cleaned during inspection. Food debris build-up was on can opener blade.
1.5
26.
5 boxes of dry foods were stored with open tops. 2 plastic bags of dry foods were store with open seals. [Dry foods must be stored in tightly covered, labeled containers.].
1.0
34.
Clean food prep utensils and equipment that were stored in bins below prep table were re-contaminated with food debris/spills from the upper prep surfaces. Clean platters and dome covers were stored on contaminated shelving. Clean mixer bowl was contaminated from food debris/spills that had fallen into it during storage. Water had collected and slime mold had grown in the handles of plastic bins that were stored below dishwash machine drainboard.
1.0
40.
Mold and food debris build-up were on wire shelves inside walk-in refrigerator. Food debris and food spill build-up were on floor of walk-in refrigerator. Food spills and debris build-up were on shelving where platters and dome covers were stored. Food debris build-up was on door gasket of refrigerator in grill room. Food leaks/spill were on bottom of prep refrigerator in grill room.
1.0
49.
No documentation of approved training - no credit awarded.
Milk was stored in 4 multi-use quart bottles that had pieces of unknown debris stuck on interior surfaces. The debris was in direct contact with the milk. CDI-Milk discarded.
1.5
10.
Boxes of bread were stored directly on floor of walk-in freezer [Food must be stored above the floor.]. CDI-Moved to shelving.
0.0
11.
Black slime mold was on interior surfaces of soda wand nozzle. CDI-Cleaned.
1.5
26.
Bag of dessert sprinkles and bag of chocolate chips were stored with open tops, in dry food storage room [Dry foods must be stored in tightly covered containers. Tightly tying the bags of dessert toppings would meet this requirement.].
0.5
27.
Milk had been transferred to and stored in 4 multi-use quart size plastic bottles. This milk was stored in 2 door refrigerator. [Milk may not be transferred from original container for storage. Milk may be transferred to containers for immediate service, but not for storage.]
0.0
29.
Staff member was preparing food without a hair restraint [Must wear effective hair restraint when preparing food.].
0.0
40.
Mold was on bottom of cutting and top of prep ledge, on food prep refrigerator. Food oil/debris build-up was in bottom cabinet of fryer.
0.5
45.
Walls surrounding stove/grill top had food debris/oils/white powder residue on their surfaces.
0.5
49.
No documentation of approved training - no credit awarded.
Open topped employee beverage was stored on shelf above prep table [Employee beverages must have lid and straw, and be stored below or away from food, food prep surfaces, clean utensil storage.] CDI- Drink discarded.
0.0
10.
Raw ground beef and raw whole muscle beef were stored directly above fully cooked chicken products, on wire shelves in walk-in refrigerator. [Raw meats must be stored below cooked meats. Food storage shelving order handout is posted on outside of walk-in unit. Use this handout for guidance on food storage in refrigerators and freezers.] . Bread and dry food toppings in customer self-service area were stored in containers that have lids which can be propped open. Covers on foods in customer self-service areas must be self-closing, if not behind a sneeze-guard. Lid to raisins, in customer self-service area, had been left propped open by a customer. CDI- Chef rearranged foods. Foods were removed from lidded food containers at end of inspection.
1.5
35.
Single-use cups at coffee station are not protected from customer handling as required [These cups must be supplied through a dispenser or the shipping sleeve, so that customer handling/sneeze can not contaminate rims of cups].
0.0
49.
No documentation of approved training - no credit awarded.
Debris build-up was present in the bar`s soda gun nozzle. Some plastic wrap debris was left on hot hold pan rim, after washing/sanitizing. CDI-Cleaned.
1.5
34.
Drinking glasses were stored on edge of bar and in customer self-service breakfast area without protection from contamination. [Need to place the glasses behind a sneezegaurd, to prevent contamination by customer sneeze/cough].
0.0
35.
Single-use cups at coffee station are not protected from customer handling as required [These cups must be supplied through a dispenser or the shipping sleave, so that customer handling/sneeze can not contaminate rims of cups].
0.0
38.
Utensil wash machine booster heater was malfunctioning, preventing sanitize cycle from reaching required 180F. Utensils were not being washed when issue was discovered. Maintenance staff repaired utensil wash machine during inspection.
0.0
40.
Pooled liquids were present on bottom interior of bar`s refrigerator.
0.5
49.
No documentation of approved training - no credit awarded.
Found an employee beverage(cup of tea) without a lid sitting on a prep sink drainboard/table. Employee beverages must have lids and must be stored in a manner to avoid contaminating food and food contact surfaces. CDI - drink was moved.
0.0
11.
Found pans, containers, can opener blade, food processor blades, and a set of tongs with food debris on them. Found the bar soda gun to have a small amount of build-up on the nozzle. Food contact surfaces must be kept clean and properly sanitized. CDI - items were moved to the dish area to be cleaned.
1.5
16.
Found eggs and sausage out of temperature on the buffet. Potentially hazardous foods being hot held must be kept at 135 degrees F or above. CDI - eggs were discarded and the sausage was cooled down to be reheated later.
0.0
17.
Found cut melon, cream cheese, and whipped butter to be out of temperature on the buffet. Potenially hazardous foods being cold-held must be kept at 45 degrees F or below. CDI - melon was discarded and the butter and cream cheese were moved to another cooling unit.
2.0
29.
Observed the cook make an omlette without proper hair restraint.
0.0
34.
Found plates and bowls stored in the dining area right side up. Found spoons stored in the dining area that were not protected from contamination. Utensils must be stored in a manner to avoid contamination.
0.5
36.
Found the cutting board on the make line table to have some deep grooves in it making it difficult to clean. Food and non-food contact surfaces must be easily cleanable and in good repair.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure to have proper handwashing discussions with employees on a regular basis.
Found pans, can opener blade, food processor/slicer, and a knife with food debris on them. Food contact surfaces must be kept clean. CDI - items were moved to the dish area to be cleaned.
1.5
34.
Found utensils stored in a drawer that was not clean. Found ice scoop storage container to have some build-up in the bottom. Utensils must be stored in a manner to avoid contamination.
0.0
44.
Sweep dumpster pad to remove loose trash.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Be sure hot water temperature is able to maintain at 140 degrees F or warmer at all times during operation since using a hot water sanitizing dish machine.
Apples stored on the buffet line with nothing covering them for protection. Need to be protected from contamination. Recommend individualy wrapping them. Found raw turkey sausage above pancake batter in the make line cooler and raw turkey sausage above raw bacon in the walk-in cooler. Found raw eggs above biscuits and pre-cooked sausage in the walk-in cooler. Found ground beef above ready to eat ham in the walk-in freezer. Foods must be stored according to food storage chart that is posted on wall between walk-in units. CDI - items were moved to proper food storage during inspection. Apples were covered.
1.5
11.
Found onion dicer, food processer/slicer, and several utensils (pans, knife) with food debris items on them. All food contact surfaces must be kept clean. CDI - items were moved to dish area to be cleaned to correct during inspection.
1.5
16.
Oatmeal was found at 119-126 degrees F. Potentially Hazardous Foods must be kept at 135 degrees F when in the hot-hold unit. Hot-hold unit was turned off. CDI - turned unit back on and oatmeal quickly returned to above 135 degrees F.
0.0
17.
Found cut cantelope and honeydew melon between 42-51 degrees F. Yogurt (parfaits) stored in a pan resting on top of ice for customer self-service at 60F. Found cream cheese and butter being stored at 67 degrees F. Potentially hazardous foods must be stored at 45 degrees F or below when being cold-held. These items are being cooled with ice but not enough ice is being used to keep cool. CDI - melon was moved back to walk-in cooler and cream cheese and butter was moved to the reach-in cooler. Follow-up visit will be made on Friday, July 17th to check on Cold-hold temperature violations to make sure new methods are working properly.
2.0
19.
Found bottle of bleach cleaner and a can of butane fuel sitting above or on a food contact surface. Chemicals must be stored in a manner that does not allow for contamination of foods, food contact surfaces, or single-service items.
1.5
22.
Mechanical refrigeration is not available for yogurt, milk, butter, cream cheese, melons stored on buffet.
0.5
35.
Found single-service cups stored on the floor in the dry storage area. Single-service items must be stored off the floor.
0.0
40.
Clean handwash sink handles and under the grill.
0.0
44.
Keep cardboard stored off the ground in the dumpster area. This could provide harborage for insects and rodents. May want to consider a cardboard dumpster.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Inspection conducted with Tim Bass as part of training. Follow-Up: 07/17/2009
