2-301.14; Priority; Noted a lack of handwashing among food employees on the cook line. After touching bare human body parts other than clean hands and clean, exposed portions of arms; after using the toilet room; after caring for or handling SERVICE ANIMALS or aquatic animals as specified in par. 2-403.11(B); except as specified in par. 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; after handling soiled EQUIPMENT or UTENSILS; during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; when switching between working with raw FOOD and working with READY-TO-EAT FOOD; before donning gloves for working with FOOD; and after engaging in other activities that contaminate the hands. CDI- Education provided.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed a container of raw hamburger patties temping between 44-45 F in the cooler drawer. Further investigation determined cooler drawer was not fully closed in between use. Hold all TCS items at 41 F or below for cold holding. CDI- packs of ice used to cool down noted food items.
0.0
47.
4-501.12; Core; Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed imbedded soil and old product residue on noted cutting surfaces and boards. Need to replace or properly resurface scarred cutting boards.
0.5
49.
4-601.11(B) and (C); Core; Observed encrusted grease build up along the sides of the cook line equipment. Noted an accumulation of encrusted grease build-up along the exterior surface of drawer warmer unit located below the flat top grill unit. Detail cleaning needed for the storage racks near the dish machine area as well. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase frequency of cleaning.
1.0
54.
5-501.111; Core; Noted top lid for one of the outside dumpsters has been torn off. Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnables shall be maintained in good repair.
0.0
55.
6-501.12; Core. Detail cleaning needed for the floor spaces behind and underneath the bulk ice machine and cook line equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
2-301.14; Priority; Observed food employee handle raw shrimp, change gloves, then proceed to pull ready-to food from the microwave. After potential contamination and after handling raw animal food, gloves shall be removed and hands washed before changing task. CDI- Education provided and employee instructed to wash hands.
0.0
28.
7-102.11; Priority Foundation; Noted labels missing from working spray bottles of sanitizer solution near the dishwashing area. 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- Spray bottles relabeled.
1.0
33.
3-501.15; Priority Foundation; Noted tightly covered double-stacked containers of pasta and tightly wrapped containers of baked beans cooling in the walk-in cooler. Loosely cover containers during the cooling process. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC uncovered noted containers
0.5
37.
3-302.12; Core; Noted labels missing for the working squeeze bottles of oils and dressings on the cook line. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
1.0
41.
3-304.14; Core; Noted wet wiping cloths stored in 0ppm Sink and Surface sanitizer. Ensure all wet wiping cloths are kept submerged in sanitizer solution in between use. Sink and Surface sanitizer solution must be maintained between 272-700 ppm DDBSA. CDI- sanitizer remixed during inspection.
0.5
45.
4-903.11(A) and (C); Core; Observed a few stacks of the single-service baskets stored in a upright position above the cookline on the far right-hand side. Ensure all single-service items are stored in a clean, dry location in a inverted position.
0.0
47.
4-501.12; Core; Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed imbedded soil and old product residue on noted cutting surfaces and boards. Need to replace or properly resurface scarred cutting boards.
0.0
49.
4-601.11(B) and (C); Core; Observed encrusted build-up on the side panels of the deep fryer unit, the faucet handles/basins of the handwashing sink and the pipes along the cook line. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase frequency of cleaning.
0.5
55.
6-501.12; Core; Observed grime build-up along the wall to floor junctures throughout the prep kitchen. Detail cleaning needed for the floor spaces behind and underneath the bulk ice machine and cook line equipment as well. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3-501.16 (A)(2) and (B); Priority; Noted containers of baked chicken wings were temping between 44-45 F in the keg cooler. Further investigation determined chicken wings were not properly cooled the night before. Discussed allowing TCS items to cool in vented shallow containers for rapid cooling. Also found a container of grilled onions and raw chicken breast temping between 44-45 F near the cook line. Ensure TCS items are held at 41F of below for cold storage. CDI-discarded.
3.0
33.
3-501.15; Priority Foundation; Observed a deep, tightly covered, densly packed container of pasta noodle cooling in the walk-in cooler. Food shall be cooled in rapid cooling equipment uncovered or loosely covered. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC uncovered and placed pasta in shallow vented pans.
0.5
37.
3-302.12; Core; Multiple red-top containers of spices, salt, and sugar were missing identifying labels near the back of the prep kitchen. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. CDI- Food employee relabeled.
0.0
49.
4-602.13; Core; The side panels of the deep fryer, handsink basins, the underside of the scrap sink nozzel and storage racks through out the facility need detail cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase frequency of cleaning.
0.5
54.
5-501.116; Core; The grease containment unit was coated in a thick layer of grease. Also noted excess grease build-up on the ground and ramp way at the dumpter area. Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
0.0
55.
6-501.12; Core; Detail cleaning needed for the floor spaces behind and underneath the bulk ice machine and cook line equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; Observed multiple pans that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI, Items were moved to dish pit area for more cleaning.
1.5
18.
3-401.14; Priority; Facility is doing non continuous cooking of burgers by heating them to around 100 degrees F, then when ordered are cooking them to the correct temperature.- Raw animal foods that are being cooked using a non continuous cooking process shall be subject to initial heating, then immediately after needs to be cooled, held frozen or cold, then cooked fully prior to service. This will need approval from the regulatory authority.- CDI, items were cooked to temperature and the PIC was informed that what they are doing is not approved. They agreed to stop the process.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, ice bags were place on the items, units turned down, and some items were used immediately for service.
3.0
49.
4-602.13; Core; The hoods on the main left side, along with the pipes, had residue/dust buildup on them and need cleaned.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed.
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 Nicole Millard/ 919-500-6205/ Rena.Millard@wake.gov
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, ice bags were place on the items, units turned down, and some items were used immediately for service.
3.0
44.
4-903.11(A), (B) and (D); Core; Observed very minor wet stacking of pans.- Clean equipment and utensils shall be stored in a self draining position that allows air drying.- CDI, employee separated pans to cross stack them.
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 Nicole Millard- 919-500-6205/ rena.millard@wakegov.com
3-501.16 (A)(2) and (B); Priority; Observed foods in the two door drawer unit that were over 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, ice bags were place on the items and some items were used immediately for service. REPEAT ITEM. IF ON NEXT ISPECTION, FULL (3) POINTS WILL BE DEDUCTED.
1.5
47.
4-501.11; Core; The condenser fan in the walk in freezer has ice buildup/icicles due to dripping.- Equipment shall be maintained in a good state of repair and condition.- Please repair freezer so that it is not dripping.
0.0
49.
4-602.13; Core; The hoods on the main left side, along with the pipes, had residue/dust buildup on them and need cleaned.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed.
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
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI, some food was moved to the freezer, some had ice bags placed on them, and units have a work order in place. PIC has a temperature chart showing food 38-41F less than 4 hours ago.
1.5
49.
4-602.13; Core; Some of the equipment throughout, such as handles, gaskets, pipes over the grills, etc... need to be cleaned.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the items listed.
0.5
55.
6-501.12; Core; Cleaning is needed on the floors/walls throughout.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean the floors/walls, mainly underneath/behind equipment.
0.5
55.
6-501.11; Core; The floors/walls throughout have damage to them. The floors have been worn to where it is holding water, and there are some cracks in a few as well.- Physical facilities shall be maintained in good repair.- PIC states that work orders are in place to repair damages.
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
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; PIC/Knowledge/Duties: PIC does not currently have full Food Allergens awareness. The PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of the requirements of the Food Code. CDI- Educational material provided.
0.0
8.
2-301.14; Priority; Food employees playing with personal phones then going straight back to food handling. Food employees shall wash hands Before donning gloves for working with FOOD; and After engaging in other activities that contaminate the hands. CDI- PIC directed employees to wash hands.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Bundles of cheese overstacked in pan at pizza prep unit holding at 45F in the top section and 41F at the bottom. Chicken wings left sitting out on counter at 56F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Off temperature chicken wings voluntarily discarded by PIC during inspection. Bags of ice added to top of cheese for active cooling.
1.5
23.
3-501.17; Priority Foundation; Gallon of milk opened yesterday lacking date mark. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. CDI- Known opened-on date added during inspection.
0.0
28.
7-102.11; Priority Foundation; Spray bottle of chemical in chemical storage room lacking label. 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- Unknown chemical voluntarily discarded by PIC during inspection.
1.0
37.
3-302.12; Core; Labeling missing on a few containers of spice and liquid food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. CDI- Labeling added during inspection.
0.0
39.
3-305.11; Core; Salads on wire shelving in tall cold hold unit lacking covers, and cooked pasta in walk-in cooler on wire shelving lacking covers. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Cover stored food.
1.0
40.
2-303.11; Core; Food employee wearing large watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC directed employee to remove watch and rewash hands. [REPEAT]
0.5
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket in back prep area, measured at 0-100ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration 200-400ppm quat). Change out sanitizer in buckets regularly to maintain required concentration. CDI- Sanitizer remade during inspection. [REPEAT]
0.5
45.
4-903.11(A) and (C); Core; Stack of unwrapped aluminum single-service containers stored food-side up on top of line storage, and paper containers at the prep line also foo-dside up. Unwrapped cups in cup dispenser without top lids. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers inverted food-side down and aluminum foil added to top of cup dispenser as cover.
0.0
47.
4-501.12; Core; Cutting board at prep line with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the board.
0.0
47.
4-501.11; Core; Door gaskets torn at prep line unit. Wire racks in walk-in cooler rusted. Broken soap dispenser in ladies restroom. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair/replace the soap dispenser. Replace the torn door gaskets and rusted racks.
0.5
55.
6-501.114; Core; Floor/wall juncture coving tile damage near entrance to walk-in cooler. Flooring tiles in several areas throughout kitchen observed with grout worn far down where can hold water and debris. Caulking along office door cracked open all the way down. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk along the office door. Repair the coving tiles and flooring grout so smooth and cleanable. [REPEAT]
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.
0.0
21.
3-501.16(A)(1) ; Priority; Burgers hot holding on top of grill at 125-127F. Maintain hot Temperature Control for Safety (TCS) food at 135F and above. Ensure proper final cook temperatures are being reached. CDI- Burgers reheated to at least 165F corrective.
1.5
28.
7-102.11; Priority Foundation; Sanitizer buckets throughout with original labeling faded completely off. 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- Labeling added during inspection.
1.0
40.
2-303.11; Core; Food employee wearing large watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC directed employee to remove watch and rewash hands.
0.0
41.
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets, measured at 0-100ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration 200-400ppm quat). Remake the sanitizer.
0.5
47.
4-202.11; Priority Foundation; Lid on large bin of breading flour cracked through. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. CDI- PIC directed to replace the lid.
0.0
48.
4-302.13; Priority Foundation; Hi-temperature sanitizing dish machine in use with no temperature disk or thermal strips to verify sanitizing temperature reached. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. CDI- PIC to obtain temperature disk before next inspection.
0.0
49.
4-601.11(B) and (C); Core; Heavy residue accumulation along top of fryer in back hallway. Fan covers in walk-in cooler and freezer with residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas.
0.0
53.
6-501.18; Core; Mens restroom urinals with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.
0.5
55.
6-501.11; Core; Floor/wall juncture coving tile damage near entrance to both walk-in coolers. Flooring tiles in several areas throughout kitchen observed with grout worn far down where can hold water and debris. PHYSICAL FACILITIES shall be maintained in good repair. Repair the coving tiles and flooring grout so smooth and cleanable. [REPEAT]
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 No PIC signature today due to COVID-19 precautions. Inspection report is emailed to PIC.
*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* 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. !!!! SEE COMPLAINT # 8874673 !!!!
*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. Inspection performed by Stephen Cogdell.
*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. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com*
*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.
In the pantry cooler, individual cold cut portions that had just been sliced and portioned were above 45 F.
Portioned raw shrimp at the fish fry station was at 54 F. Shrimp had just been portioned.
Place any portioned items on a sheet pan and take them to the walk-in cooler for faster cooling ( back to 45 F ).
All were taken to walk-in cooler. All were at 47 F after 20 minutes.
0.0
34.
Clean dishes were stacked on the "clean" side of the dish machine. The surface under the dishes still had food debris left on it. Clean the surface before placing clean dishes on that side.
0.5
36.
The brown cutting boards at the pizza station are damaged at the edges. Replace three torn gaskets.
0.5
40.
Clean the harder-to-reach places like the back of cabinets, bottom shelves. Clean the ice chute on one of the soda machines in the dining room.
0.0
45.
Re-grout the floor in kitchen and walk-in coolers as needed.
0.0
46.
Replace missing silicone seals in the hoods.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Replace the broken splash guard between cole slaw and raw seafood at the fish fry station ( guard is on order ).
0.0
11.
Several wine glasses have lip stick stains. Glasses were re-washed.
The ice machine has minor mold growth on the inside. Clean the ice machine.
The dishwasher in the bar does not dispense sanitizer. Use the dish machine in the kitchen until the machine in the bar was serviced.
1.5
17.
The service cooler is running too high. Milk was at 48 F. Items in the back of the refrigerator were at 51 F. Have the unit serviced. All dairy products were moved to another refrigerator.
2.0
34.
One set of glassware in the bar was stacked wet.
0.0
36.
The brown cutting boards at the pizza station are damaged at the edges. Re-caulk the 3 compartment sink.
0.0
40.
Clean in harder-to-reach places like the back of cabinets, bottom shelves, and under bottom racks in glass coolers in the bar.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Cooks and other employees involved in food prep need to wear a hat or a visor.
0.0
33.
A knife was stuck between the food pans on the pizza prep station. Store utensils on a clean, dry surface. Was corrected.
0.0
36.
The brown cutting boards at the pizza station are damaged at the edges. Several cooler have torn gaskets. Replace the gaskets. The refrigerator across from the grill needs a door handle. The salad spinner has a broken plastic piece n the inside. Corroding metal is exposed.
0.5
40.
Clean in harder-to-reach places like the back of cabinets, bottom shelves, and under bottom racks in glass coolers in the bar.
0.5
43.
The restrooms do not have hot water at the hand sinks( the kitchen does have hot water ).
1.0
45.
Re-gout the floors as needed. The grout is starting to break down in a few places.
0.0
46.
Replace the missing fan cover in the fish station refrigerator.
0.0
49.
Documentation of approved training - 2 point credit awarded.
At the fish fry station, ready-to-eat cole slaw and dressing are kept in open containers next to the egg wash for the fish. To avoid the possibility of egg wash splashing into the cole slaw or the dressing, move the cole slaw and the dressing.
0.0
11.
The dishmachine did not reach 180 F in the final rinse cycle. Test strips did not turn black. Repair service arrived during the inspection, and the rinse cycle is working properly now.
1.5
34.
Do not store the soda gun nozzles in standing water.
0.0
36.
Replace the gasket on the fish station cooler.
0.0
40.
Clean in harder-to-reach places like the back of cabinets, bottom shelves, under bottom racks in glass coolers in the bar.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Observed employee handle bread with bare hands. .2609 ( d )Foods are to be handled with the least amount of manual contact possible. Use gloves or utensils in place of bare hands.
3 large containers of par cooked french fries above 45F in walk in cooler. Couple of cheeses above 45F with ice used as temperature control. Keep PHF`s 45F and below. Manager stated that fries had been cooked the night before and that they had temped out below 45F after cooling. Remember that when ice is used as the medium of temperature control to completely surround product and keep ice up to the level of the product.
2.0
25.
Replace broken thermometer in upright freezer.
0.0
34.
Effective and easily cleanable splash guard needed between clean utensils on racks and chemical dispenser mounted on wall beside.
0.0
36.
Large amount of ice buildup around walk in freezer door. Frozen condensate on ceiling of walk in freezer and on piping behind fans. Repair heating strip on exterior of door to help elimate ice buildup.
0.5
40.
Cleaning need in corners and rears of cabinetry at cooking and make line, inside fryers, shelving above cook line, salamander exterior, large white fry bin, walk in cooler door and door frame, dirty dish rolling rack, and under dishmachine shelving.
0.5
45.
Clean floor under dishmachine and under bar sink.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Observed employee handle raw frozen chicken tenders and then proceed working touching basket sitting in egg wash without washing hands. Once hands are contaminated they must be washed with warm water and soap.
2.0
4.
Observed employee handle bacon with bare hands. Foods are to be handled with the least amount of manual contact. Use utensils in place of bare hands especially with ready to eat foods.
0.0
11.
Potato baking pans soiled in corners. Thoroughly wash,rinse,and sanitize.
0.0
17.
5 cans of dairy whipped cream in reach in cooler above 45F. Shredded cheese and sliced cheese above 45F. Keep cold hold PHF`s 45F and below.
2.0
33.
Effective and easily cleanable splashguard needed between handsink at servers station and tea urns.
0.0
34.
White soufle cups stacked wet. Allow utensils completely air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Replace torn refrigeration door gaskets on 2 units-1 lowboy and 1 reach in; Reach in refrigerator at front line not keeping PHF`s 45F and below. Have unit repaired. Work order already placed for repair; Resurface or replace deeply cut and stained cutting board at front line. No longer easily cleanable.
0.5
39.
Opened beverages stored at refrigeration units in bar labeled for prepackaged and bottled products only. Store only unopened items in units.
0.0
43.
Hot water turned off at small bar handsink. Hot water must remain on at all times!!!
0.0
49.
Documentation of approved training - 2 point credit awarded.
Store employee beverages below and away from food and food contact surfaces.
0.0
3.
Observed employee handle raw hamburger and then proceed to handle tongs and clean plastic plate. Once hands are soiled or otherwise contaminated they must be washed with warm water and soap.
2.0
10.
Box of chicken and boxes of shrimp stored on floor of walk in freezer. Food is never to be stored on floor. Delivery made around noon. Once delivery has been made no more than 1 hour should lapse between arrival and food storage off of floor on approved shelving; Philly steaks above deli meat (roast beef) in walk in freezer. Philly steaks over cheese sticks in upright freezer. Arrange coolers and freeezers according to final cook temperature.
1.5
11.
Pans, knives, salad spinner and other utensils stored as clean still have food residue present. Thoroughly wash,rinse,and sanitize.
1.5
14.
Ribs cooling since yesterday in walk in 49-55F. Brocolli and cheese soup 53F cooling in reach in cooler since yesterday. Ribs were in deep plastic containers tightly wrapped. Brocolli and cheese soup also in deep plastic container with lid on. 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
17.
Blue cheese, diced eggs, corn and bean mixture, and shredded cheese all above 45F. Keep cold hold PHF`s 45F and below.
2.0
23.
Ribs, brocolli and cheese soup, and chili cooling in deep plastic containers with lids on tightly. When cooling do not use deep plastic containers. Do not cover until completely cooled. 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
33.
Scoops at soup station stored in standing water. Do not use standing water to store in use utensils. In use utensils may be stored on a clean dry surface, in hot water 135F and above, or in the product handle up.
0.5
34.
Pans stored on clean side of 3 compartment sink. Clean side of sink soiled. Do not store clean utensils on a soiled surface; Ice wand stored under raw chicken in walk in freezer. Store utensils in a manner to prevent contamination. Never store under raw meat; Small bowls wet stacked. Allow utensils to completely air dry before stacking to prevent mold and bacterial growth.
0.5
36.
Labels and label adhesive on pan exteriors. Remove labels and adhesive. Impediment to cleaning; Locks on cabinetry doors in bar broken. Repair; Walk in cooler door does not latch and door not shutting completely. Have door repaired so that the door completely and securely shuts; Cold hold prep table not keeping PHF`s 45F and below. Unit low on gas. Technician repaired unit while EHS present; Repair bowing skid guard in reach in cooler near salad upright refrigerator.
0.5
40.
Cleaning needed under servers station near small bar, underneath salamander, speed rack near back handsink, can opener holder, microwaves, plastic plate exteriors-greasy and inside potato hot holding bin.
0.5
46.
Light in beer cooler broken. Repair or replace; Missing filter over cook line. Replace.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Once tomatoes are sliced or heated they are PHF''s and must be kept 135F or above or 45F and below.
