4-601.11 (A); Priority Foundation; A few food containers on clean storage rack had minor residue still present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Food containers were taken to warewashing area to be re-cleaned and sanitized.
0.0
22.
3-501.16 (A)(2) and (B); Priority; 1)Prep cooler on the line observed holding at an ambient air temperature between 49-50F with TCS foods in unit holding as high as 51F when temped. 2)Raw shell eggs in cold well near grill holding at 48F. TCS foods shall be maintained at 41F or less. CDI- The second prep cooler on the line that was not currently in-use and only used on the weekends was holding an ambient temperature below 41F. Some TCS foods in broken cooler were recently prepped and allowed to be cooled down and other TCS foods holding longer in unit were voluntarily discarded during the inspection. All non-TCS foods were relocated to alternate prep cooler to be used until broken unit can be serviced. Packaged ice was added directly on top of raw shell eggs in cold well near grill. EHS will return on Friday 05/24/2024 to verify that prep cooler is functional and capable of holding foods at 41F or below. **PIC showed EHS an invoice of recent repairs for this unit that was conducted on 05/20/2024. PIC called refrigeration technician during inspection and will be visiting tomorrow to repair broken prep cooler.
3.0
40.
2-402.11; Core; Manager went on the cook line to help employee with an order and did not don a hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Use effective hair restraints when working with food.
0.0
47.
4-501.11; Core; Ice has accumulated on evaporator coil in walk-in freezer. One prep cooler on line unable to hold food at 41F or below. Equipment shall be maintained in a state of good repair and condition. No risk of food contamination as there is no food being stored under accumulation. Repair evaporator unit in walk-in freezer. Technician was called and will be returning to service unit.
4-501.114; Priority; Chlorine sanitizer concentration in mechanical dishwasher was dispensing at 0ppm. The approved concentration shall be 50-200ppm chlorine. Upon further investigation, it was determined that detergent solution was hooked up to the line that was supposed to dispense chlorine sanitizer. No sanitizer was hooked up to the machine and utensils were not being sanitized. CDI- PIC replaced detergent solution with chlorine sanitizer solution and machine was primed. Dish machine is now dispensing at 100ppm chlorine. Ensure the proper chemical is changed out when solution is depleted.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler on the line observed holding at an ambient air temperature between 44F-45F with TCS foods in unit holding as high as 47F when temped. TCS foods shall be maintained at 41F or less. CDI- The second prep cooler on the line that was not currently in-use and only used on the weekends was holding an ambient temperature of 37F-38F. Some TCS foods in broken cooler were recently prepped and allowed to be cooled down and other foods were voluntarily discarded during the inspection. All non-TCS foods were relocated to alternate prep cooler to be used until broken unit can be serviced. PIC stated that refrigeration technician will be visiting tomorrow to repair broken prep cooler. See additional notes below.
1.5
28.
7-209.11; Core; DayQuil pills and liquid NyQuil found stored directly on top of microwave and above prep cooler on the makeline. Employees shall store their personal care items in lockers or other suitable facilities. CDI- Personal care items were removed and placed in employee pocket during the inspection.
0.0
28.
7-102.11; Priority Foundation; Two chemical spray bottles at mop sink labeled as "Cleaner with Bleach" found with blue solution inside. 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- PIC voluntarily discarded both spray bottles.
1.0
48.
4-302.14; Priority Foundation; Facility was equipped with chlorine test strips to verify concentration at the mechanical dish machine and quat. test strips for the solution dispensed at the 3-compartment sink but was lacking sink and surface test strips that is dispensed from the mop sink and is used to fill sanitizer buckets. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- EHS will return to verify that Sink and Surface test strips have been obtained. See additional notes below.
0.5
General Comments
VERIFICATION REQUIRED: EHS will return on Friday (9/29) to verify that facility has obtained Sink and Surface test strips and that the prep cooler on the line has been repaired and is able to hold TCS foods at 41F or below. Follow-Up: 09/29/2023
3-501.16 (A)(2) and (B); Priority; TCS food in prep unit holding above 41F (see temperature chart). Temperature control for safety (TCS) food shall be held at 41F or below for cold-holding. CDI- Prep cooler was adjusted to a lower setting and food is cooling down.
1.5
36.
4-302.12; Priority Foundation; Facility has a blue digital thermometer that is typically used to assess food temperatures; however, this thermometer has a low battery and will not function. Facility is also equipped with two dial thermometers that are accurate. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. VR- EHS will return to verify compliance of this item.
0.5
38.
6-501.111; Core; A few flies observed in kitchen during inspection. PIC states that Ecolab has been notified and facility will be receiving fly traps to mediate this issue. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the evidence of pests and eliminating harborage conditions. Observed air curtain properly working and back door is also equipped with plastic flap curtains.
0.0
47.
4-501.11; Core; 1)Prep cooler holding TCS food above 41F. 2)Leaking condenser unit in walk-in freezer with ice accumulating on coil of unit. Equipment shall be maintained in a state of good repair and condition. CDI- Prep cooler was adjusted to a lower setting during the inspection. Repair condenser unit in walk-in freezer.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources VR- Once facility has received a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses, send a photo to (919)306-6554 OR cristofer.leclair@wakegov.com by 8/17/22. Follow-Up: 08/17/2022
*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. No PIC signature due to COVID-19 precautions. Increase touch surfaces sanitation and maintain social distancing as much as possible. CDC recommending all general public to wear cloth face masks when out interacting to reduce community spread. Tutorials on how to make your own cloth face mask available online. Note: If a restaurant facility is open with customers able to physically ENTER facility, then restrooms must also be left accessible to those customers.
*Notice* Effective 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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
*NOTICE* EFFECTIVE JANUARY 1, 2019 FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREES F OR LESS. Marion Wearing Contact Information: E-mail: Marion.Wearing@Wakegov.com Mobile: 919.618.8964
*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.
A follow up visit will be conducted on 12/5/18 to ensure that employees are washing hands in between glove changes. Please take the time to re-educate employees.
*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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@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. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.phillips@wakegov.com
Inspection done by Brooks Robinson with Meghan Phillips. *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.
Pancake batter was at proper temperature. Store received 5 bags of pancake batter on 7/7/14. Four bags of batter had been used up. Remainder bag was use to make pancake batter. It was made yesterday and in walk-in cooler. Store uses a 2 day date marking and batter is discarded after 2 days. Manager states that no other complaints were made. Called Mr. Welch with results of investigation.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
Final cook temperature of sunny side up egg was 78-125F. The minimum temperature shall be 140F throughout the egg.
2.0
25.
Found several refrigerators without conspicuous thermometers. In all refrigerators, maintain visible thermometers that are accurate to plus or minus 3 degrees F.
0.5
26.
Found a few unlabeled containers of dry foods (brown sugar, etc.). Properly label containers to denote food contents.
0.0
34.
Found many soiled plates (bottoms and sides were soiled) stored under cooking line where food drips and debris are dropping on top of plates. To prevent contamination of plates, do not store them in areas where they can be easily soiled...Found many food containers that were being stacked while wet. Completely air dry these items before storing them as clean.
0.5
35.
Provide lids or covers for tops of metal dispensers or cover top exposed cups (top cups in dispensers were not protected)...Found a few soiled disposable styrofoam food containers. Keep them in their original packaging/bags or invert them when in storage. Discard soiled containers.
0.5
36.
Replace the missing or damaged caulk by handwashing sinks, dishwashing areas, sides of cooking line areas and corners of metal shelf/storage areas under cooking lines...Resurface or replace cutting boards with deep knife cuts and/or cracked edges...Remove stickers and sticky residue from exteriors of food containers...Replace the peeling and damaged shelving in dishwashing area with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent...Discard damaged utensils and replace as needed...Replace the torn refrigerator door gaskets...Adjust hinges on refrigerator doors to ensure doors do not hit one another when trying to close them (as seen with one make line unit across from cooking line)...Repair the leaking pipes under the main handwashing sink across from cooking line...Remove the accumulation of ice from condenser pipes in walk-in freezer and repair pipe leaks as needed (NOTE: Do not store food under this leak to prevent contamination of food packages/boxes. Until leaks are fixed, place pans under dripping ice).
1.0
40.
Clean the following soiled surfaces and areas: undersides of some food prep tables/counters and solid metal shelving and food pass through areas--metal cabinet areas where plates are stored under grill lines and in wait station area (corners, crevices)--unused drawers by cooking line (if equipment is not currently being used, it still must be kept clean at all times--corners of areas where brown cutting boards are positioned--hinges, gaskets and door handles on refrigerators/freezers--areas around doors of dishwashing machine--plastic lids--top side of dishwashing machine near sliding doors.
0.5
44.
Remove wooden pallets (just outside of dumpster enclosure) and other miscellaneous items (newspaper stand) from inside enclosure and properly dispose of these items.
0.0
45.
Replace the missing/damaged grout throughout kitchen area...Clean the soiled flooring around legs and in corners in walk-in cooler and in dry storage areas...Replace the missing/damaged grout between wall and baseboard tiles in mop sink/can wash area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Found a few soiled hand slicers and several food containers and plates (under grill line area) being stored as clean. Thoroughly wash, rinse and sanitize these items before storing them as clean.
1.5
14.
Found 10 gallon sized boxes of rehydrated hashbrowns in walk-in cooler at 48-55F after more than 6 hours (after very warm water had been added to rehydrate potatoes). Cool hot foods from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours. (Since these boxes of hashbrowns had been in food temperature danger zone for too long, they were voluntarily discarded on site)
2.0
16.
Found many link sausages at 111-131F in container (double boiler) on grill. Reheat these sausages to 165F or above and then maintain them at 135F or above.
2.0
17.
Found shredded cheddar cheese in ramekin at 50F. Keep this cheese at 45F or less. (NOTE: Since plastic ramekins tend to insulate each other, thereby preventing refrigerated air from cooling food properly, do not stack many ramekins in make line top refrigerated area. Keep them in refrigerated area below.)
0.0
23.
Hashbrowns were being cooled in their gallon sized boxes after very hot water was added to rehydrate them (as evidenced today by many boxes of hashbrowns at 48-55F after more than 6 hours). They were also enclosed in boxes, preventing heat from escaping effectively. When cooling down warm/hot hashbrowns after they have become hydrated, remove them from boxes and spread them on hotel pans or sheet pans with 2 to 4 inch maximum food depth. Stir cooling hashbrowns periodically to allow for better heat transfer. Cool hashbrowns from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours. Use calibrated thermometer to check hashbrowns for proper cool down.
1.0
34.
Found many soiled plates (bottoms and sides were soiled) stored under cooking line where food is dropping on top of plates. To prevent contamination of plates, do not store them in areas where they can be easily soiled.
0.5
35.
Found some exposed food container lids, styrofoam clam shells and cups in dispensers (food/beverage contact sides up). Store lids and clam shells inverted with food contact sides down...Provide lids or covers for tops of dispensers or top exposed cups on stacks...Found small plastic disposable ramekin (without handle) in dry food. Do not store ramekins in foods. To properly dispense foods, use multi-use scoops with extended handles (not disposable containers).
0.5
36.
Replace the missing or damaged caulk by handwashing sinks, dishwashing areas and cooking line areas...Found several cutting boards with deep knife cuts and/or cracked edges. Resurface or replace these boards...Remove stickers and sticky residue from exteriors of food containers...Replace the peeling and damaged shelving in dishwashing area with shelving that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food prep tables/counters and solid metal shelving and food pass through areas--areas where plates are stored under grill lines--unused drawers by cooking line (if equipment is not currently being used, it still must be kept clean and sanitary at all times--corners of areas where brown cutting boards are positioned--hinges, gaskets and door handles on refrigerators/freezers--areas around doors of dishwashing machine.
0.5
44.
Found 5-gallon buckets out side by grease dumpster. Once bucket had water and other liquid in it (grease?). Remove water and liquid from this bucket and properly dispose of it. Invert buckets in this area so they do not accumulate water...Keep side doors on garbage dumpster closed whenever garbage is in it (doors were open at time of inspection).
0.0
45.
Replace the missing/damaged grout throughout kitchen area...Clean the soiled flooring under wait station areas (remove trash and debris that has fallen in these areas).
0.0
46.
Replace the cracked light shield in back dry storage area...Clean the soiled ventilation stack above dishwashing machine.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE about handling of raw meat: As much as possible, handle raw meat patties with a utensil (spatula, tongs, etc.) to prevent contamination of gloves or hands. If gloves or hands are contaminated with raw meat, gloves shall be discarded and hands must be washed before putting on new gloves...In wait station area, designate one sink as a dump sink only for tea/coffee preparation and designate the other one for handwashing only. Remove soap dispenser from dump sink. Maintain handwashing sign at the designated handwashing sink.
Observed employee?s beverage near food preparation area. To prevent contamination of food, store all employees? beverages below and away from food, food preparation areas and clean food and beverage equipment and utensils.
0.0
3.
Observed food worker handle raw eggs with gloved hands and then proceeded to touch spatula handle. He then washed hands and touched contaminated spatula handle thereby recontaminating hands...This same worker also handled raw eggs with gloved hands, then discarded soiled gloves and proceeded to put on clean gloves without washing hands first...Also observed dishwasher person with gloved hands handle soiled dishes and then proceeded to handle clean dishes without discarding soiled gloves...After contaminating gloves hands with raw meats or eggs, after handling soiled dishes/utensils, etc, gloves must be discarded and hands must be washed before putting on clean gloves.
2.0
11.
Found several soiled plates under cooking line which were being stored as clean. Also observed food debris on interiors of several glass juice carafes. Thoroughly clean and sanitize these items before storing them as clean.
1.5
15.
Found several foods at steam table that were reheating after about 3 hours and were at temperatures of 130-142F. Previously heated and cooled foods shall be reheated rapidly throughout the product from 45F to 165F within 2 hours. When reheating in microwave oven, stir food periodically to ensure complete reheating throughout the foods. Use calibrated thermometer to check for proper reheating temperature.
1.5
17.
Found a few incorrect temperatures of cold potentially hazardous foods (see food temperature chart). These foods shall be kept at 45F or less.
0.0
34.
Found many clean utensils being stored in containers with standing water or clean containers had water in them. Drain water from these storage containers and invert containers/pitchers so they air dry properly.
0.5
35.
Found small plastic ramekin (without handle) in dry food. Do not store ramekins in foods. To properly dispense foods, use scoops with extended handles.
0.0
36.
Replace the damaged/torn door gaskets on refrigeration units...Replace the missing or damaged caulk by handwashing sinks and other sink/dishwashing areas.
0.5
40.
Clean the following soiled surfaces and areas: undersides of some food prep tables/counters--areas where plates are stored under grill lines--unused drawers by cooking line (if equipment is not currently being used, it still must be kept clean and sanitary at all times)--some baby high chairs in dining area.
0.5
45.
Replace the missing/damaged grout throughout kitchen area...Sand and repaint many door frames throughout facility that have rust formed on them.
0.0
47.
At dishwashing area, found chemical bucket and dishracks stored directly on floor. Elevate these items above the floor 6 inches if using easily moveable shelving or 12 inches if using stationary shelving.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Found a few food containers being stored as clean with food debris in them, including a juice carafe. Thoroughly clean and sanitize these items before storing them as clean.
0.0
17.
Found tomato salsa (directly from a bag) at 66F and some cut cantaloupe and honey dew pieces at 55F at main prep area make line top. Keep these foods at 45F or less. Do not fill containers of cut fruit past fill line on containers to maintain proper temperatures.
0.0
35.
Found some unprotected disposable take-out food containers (stored with food contact sides up) and one metal cup dispenser without lid. Store these disposable containers in their original packaging or inverted to prevent contamination...Keep cover or lid on top of cup dispenser...Also found small plastic ramekin (without handle) in dry food. Do not store ramekins in foods. To properly dispense foods, use scoops or spoons with extended handles.
0.5
36.
Remove stickers from exteriors of some food containers...Replace the damaged/torn door gaskets on refrigeration/freezer units...Replace the missing or damaged caulk by handwashing sinks and other sink/dishwashing areas...Repair the leaking pipe under handwashing sink in waitress area...Remove accumulation of ice from inside wall of walk-in freezer (near door) and repair air leak which may be causing ice to accumulate on wall.
0.5
39.
Remove the Back to Basics Smoothie Elite blender from facility since this is unapproved equipment.
0.0
40.
Clean the following soiled surfaces and areas: undersides of food pass-through areas--exterior bottoms of plates under grill line--ice scoop holder by waitress area ice bin--gaskets, hinges and door frames on refrigerators--unused drawers by cooking line (if equipment is not currently being used, it still must be kept clean and sanitary at all times)--some baby high chairs and boosters seats in dining area.
0.5
43.
Main cooking area handwashing sink was not working at time of inspection (no hot and cold running water was turned on) and sink had separated from wall. Repair this sink to provide hot and cold water under pressure at all times. Maintain paper towels at this sink at all times (no paper towels were present at time of inspection)...Clean the soiled hinged area of diaper changing table in women's bathroom.
1.0
44.
Clean the soiled exterior of grease dumpster.
0.0
45.
Replace the missing/damaged grout between floor tiles in mop sink/can wash and cooking area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
COMMENT ON MINIMIZING BARE HAND CONTACT WITH FOODS: Whenever possible, avoid handling foods with bare hands (especially ready-to-eat foods that will not be cooked before served to customer) by using clean gloves, utensils, tongs, deli paper, scoops with handles, spoons, or other approved food dispensing utensil...Also minimize contact with raw meats, raw fish/seafood and raw chicken by using gloves and/or dispensing utensils. As always, after contaminating gloves in any way, gloves must be discarded and hands must be washed before putting on new gloves or before handling any other food, equipment or utensils.
Found many soiled food containers and utensils being stored as clean. Also found dried food debris on insides of some tall juice carafes (with narrow necks) which were being stored as clean. Thoroughly clean and sanitize these items...Since it is difficult to clean and sanitize carafes through the dishwasher, consider using a bottle brush and wash, rinse and sanitize these carafes by hand in the 3-compartment sink...Found some dried food debris on electric food slicer. Thoroughly clean and sanitize this slicer after use.
1.5
13.
Final cook temperature of "over easy" egg was 110-138F. It shall be a minimum of 140F...If over easy eggs (or sunny side up eggs) cannot be cooked to proper minimum temperature, consider using pasteurized shell eggs only for over these orders.
2.0
17.
Found butter at 49F in waitress area. Also found tomato salsa at 60F at grill area. Keep these foods at 45F or less...Immerse butter deep down into ice with ice at level of butter in container.
0.0
24.
Observed bag of pot roast in standing cool water in food prep sink. Do not thaw foods in standing water. To properly thaw foods, thaw under refrigeration at 45F or less OR under running cool water (70F or less) with sufficient velocity to float off loose particles OR part of the cooking process.
0.5
26.
Found a few unlabeled containers of dry foods. Properly label these containers with their contents.
0.0
36.
Remove stickers from exteriors of food containers...Replace the damaged/torn door gaskets on refrigeration units...Discard cracked and damaged food containers, lids, ice scoop and replace as needed...Several cutting boards have deep knife cuts. Re-surface or replace these cutting boards...Replace the missing or damaged caulk by handwashing sinks.
0.5
40.
Clean the following soiled surfaces and areas: under dishwasher area counters, wheels and castors on equipment, around spray rinse arm by dishwasher, some baby high chairs and boosters seats in dining area, undersides of waitress area counters and grill areas above trash cans.
0.5
44.
Remove the old maintenance and construction materials, wooden pallets, etc. from area by garbage dumpsters and properly dispose of these items...Clean the soiled exteriors of grease dumpster.
0.5
45.
Replace the missing/damaged grout between tiles in floor corner of mop sink/can wash...Clean the soiled flooring, especially in corners of walk-in cooler, dry storage.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Found some bottles of syrup stored under handsink pipes in waitress area. Do not store food under waste lines...To prevent contamination of food and/or dishes, do not hang trash bags using containers of food as "holders" at the cooking line.
0.0
11.
Found some soiled plates in storage under cooking line area. Thoroughly clean and sanitize these plates. Store these plates back under shelf in this area to prevent contamination from food debris and from brushing up against plates with soiled aprons and clothing...Observed worker "washing" knife in sanitizer bucket. All multi-use dishes and utensils shall be washed, rinsed and sanitized in the dishwasher or 3-compartment sink process...Found some soiled knives stored in knife holders (that were not in use). Clean and sanitize these knives before storing them...Found dried food debris on insides of some tall juice carafes (with narrow necks) in storage. Thoroughly clean and sanitize these carafes. Since it is difficult to clean these carafes, consider using a bottle brush and wash, rinse and sanitize these carafes by hand in the 3-compartment sink...Found dried food debris on electric food slicer which had not been used yet today. Thoroughly clean and sanitize this slicer after use.
1.5
13.
Final cook temperature of "over easy" egg was 86-120F. It shall be a minimum of 140F. (Egg was discarded)...If over easy eggs cannot be cooked to proper minimum temperature, consider using pasteurized shell eggs only for over easy egg orders.
2.0
17.
Found raw cut tomatoes at 55F and American cheese slices at 51F. These foods shall be kept at 45F or less. Do not overfill food containers to maintain foods at 45F or less.
2.0
34.
Observed many food containers and plates being stacked while wet. Completely air dry these items before stacking them...To prevent contamination from food debris and workers` clothing, store plates back on shelf under cooking line...Found hand food slicer, can opener and other items under sink waste lines. Do not store these items under pipes to prevent contamination from possible leaking pipes.
0.5
35.
Found black take-out food containers with food contact sides up. Store these inverted or in their original containers to prevent them from becoming contaminated...Found small black ramekin cups (without handles) stored in dry food containers. Do not store cups in this manner. To properly dispense dry foods, use scoops or spoons with extended handles...In outside storage shed by dumpsters, found boxes of take-out cups and lids on floor. Elevate them above floor 6 inches (if using moveable shelving) or 12 inches (if using stationary shelving).
0.5
36.
Repair the condensation leak under condenser in walk-in freezer (found ice accumulated on floor below leak)...Remove stickers from exteriors of food containers.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Comment about handwashing issues: Remember that when gloved hands are contaminated after handling soiled dishes, raw eggs, etc., gloves must be discarded and then hands must be washed before putting on new gloves. Hands must be washed at approved handwashing sink using soap and warm water and paper towels to dry hands (do not use cloth towel to dry hands).
