3-501.16(A)(1); Priority; Steak and corn holding less than 135 F. Refer to temperature chart above. If held hot, TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. Foods prepared within the past hour. CDI - Foods reheated in steamer/placed back on grill to 165 F+.
1.5
44.
4-903.11(A), (B) and (D); Core; Shelving in the back dish area needs thorough cleaning. Racks where clean dishes are stored are soiled with grease, brown and black debris. Cleaned equipment and utensils shall be stored in a clean, dry location.
0.0
49.
4-602.13; Core; Green racks in the walk-in cooler are soiled with accumulation. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
56.
6-304.11; Core; The AC unit in the dining area is in disrepair. Mechanical ventilation shall be provided. Repair AC system.
3-305.11; Core; As mentioned below, the salsa cooler appears to be leaking. Water has pooled inside of the unit at the bottom. As a result, the food is stored in stagnant water. Food shall be stored in a clean, dry location.
0.0
47.
4-501.11; Core; The salsa cooler appears to be leaking. Water has pooled inside of the unit at the bottom. Equipment shall be maintained in a state of repair.
0.5
49.
4-602.13; Core; Walk-in cooler fan guards soiled with accumulation. Prep cooler interiors (up front) need thorough cleaning. Food and debris present. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
2-102.12 (A); Core; No certified food protection manager onsite. Must have a CFPM on site at all hours of operation.
1.0
10.
5-205.11; Priority Foundation; An employee observed filling a pitcher with water from the handwashing sink for food preparation. Handwashing sinks may not be used for purposes other than handwashing. CDI - Employee instructed to use the food prep sink. Water dumped.
0.0
16.
4-601.11 (A); Priority Foundation; Metal pans, utensils and measuring cups stored as clean soiled with food debris. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
1.5
21.
3-501.16(A)(1); Priority; Diced chicken (2 containers), pinto beans and black beans holding less than 135 F. Refer to temperature chart above. If held hot, TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. All foods prepared within the past hour. CDI - Foods reheated in steamer/placed back on grill to 165 F+.
3.0
44.
4-901.11; Core; Dishes stacked (upright) wet. Water pooling in the bottom of containers and unable to adequately drain. After cleaning and sanitizing equipment and utensils they shall be arranged to air dry completely prior to stacking.
0.5
44.
4-903.11(A), (B) and (D); Core; Shelving in the back dish area needs thorough cleaning. Racks where clean dishes are stored are soiled with grease, brown and black debris. Cleaned equipment and utensils shall be stored in a clean, dry location.
0.0
49.
4-602.13; Core; Insides of prep coolers soiled with food and debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-601.11 (A); Priority Foundation; Metal pans stored as clean soiled with food debris. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
1.5
21.
3-501.16(A)(1); Priority; Whole chicken and diced chicken maintaining less than 135 F. Refer to temperature chart above. If held hot, TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. All foods prepared within the past hour. CDI - Foods reheated in steamer/placed back on grill to 165 F+.
3.0
40.
2-303.11; Core; A food employee observed wearing bracelets. 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.
0.0
44.
4-901.11; Core; Cleaned and sanitized dishes stacked wet. Water pooling in the bottom of containers and unable to adequately drain. Air dry completely prior to stacking.
0.5
49.
4-602.13; Core; Green racks in the walk-in cooler heavily soiled with accumulation. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
51.
5-205.15; Core; The pipe underneath the handwashing sink in the back prep area (closest to the walk-in cooler) is leaking. Plumbing systems shall be maintained in good repair. Repair leak.
4-602.11; Core; Ice machine baffle soiled with pink and brown accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
16.
4-601.11 (A); Priority Foundation; Numerous metal pans and the dicer stored as clean soiled with food debris. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
1.5
21.
3-501.16(A)(1); Priority; Four containers of chicken and one container of steak in the hot box holding less than 135 F. Refer to temperature chart above. If held hot, TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. All foods prepared within the past hour. CDI - Foods reheated in steamer to 165 F+.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cheese and cut lettuce holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold cold at 41 F or below. CDI - Cheese voluntarily discarded. Cut lettuce to be moved to the walk-in cooler if not used within the next 30 minutes (inspection conducted during lunch rush; not holding above 45 F).
1.5
28.
7-202.12; Priority; An employee observed dipping gloved hands into a sanitizer bucket, grabbing the cloth stored in the sanitizer bucket, placing on a prep surface, and subsequently handling food with the same gloved hands. Sanitizer observed dripping from the gloved hands. Poisonous or toxic materials shall be applied so that a hazard to other persons is not constituted and contamination including toxic residues due to drip or splash on food is prevented. CDI - Employee educated. Contaminated gloves removed and food handled to be disposed of.
0.0
33.
3-501.15; Priority Foundation; Recently prepared cut lettuce cooling in a large, deep plastic container. No air flow as the lid was shut. Cool foods by using shallow portions and covering loosely or catty-cornering lids. CDI - Cut lettuce placed in smaller portions.
0.5
40.
2-402.11; Core; No employees, including both PICs, wearing a hair restraint. All employees engaged in food prep. 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, linens, and single-use articles.
0.5
44.
4-901.11; Core; Dishes stacked (upright) wet. Water pooling in the bottom of containers and unable to adequately drain. After cleaning and sanitizing equipment and utensils they shall be arranged to air dry completely prior to stacking.
0.5
49.
4-602.13; Core; Green racks in the walk-in cooler heavily soiled with accumulation. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3-501.16(A)(1); Priority; Mixed vegetables holding less than 135 F. Refer to temperature chart above. Hot foods shall hold at 135 F or above. CDI - Food reheated on stove.
1.5
33.
3-501.15; Priority Foundation; Recently prepared cut tomato and lettuce cooling in large, deep plastic containers. No air flow as the lids were shut. Cool foods by using shallow portions and loosely covering. CDI - Tomato and lettuce spread into thinner portions.
0.5
44.
4-901.11; Core; Dishes stacked wet. After cleaning and sanitizing equipment and utensils shall be arranged to air dry completely prior to stacking.
0.5
47.
4-501.11; Core; Salsa cooler leaking. Water pooled inside unit. Equipment shall be maintained in a state of repair.
2-102.12 (A); Core; No certified food protection manager onsite. Must have a CFPM on site at all hours of operation.
1.0
16.
4-602.11; Core; Ice machine baffle soiled with pink and brown accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
16.
4-501.114; Priority; Quat sanitizer in the 3-compartment sink registered less than the required range (150-400 ppm). With the current quat sanitizer used, 150-400 ppm shall be maintained to sanitize dishes effectively. CDI - PIC to dump and re-fill sanitize vat.
0.0
16.
4-601.11 (A); Priority Foundation; Slicer, dicer, a knife, and a few metal containers stored as clean soiled with food debris. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
3.0
21.
3-501.16(A)(1); Priority; A container of chicken (steam well), black beans, and a container of diced and whole chicken (hot box) holding less than 135 F. Refer to temperature chart above. Hot foods shall hold at 135 F or above. CDI - Foods reheated.
1.5
38.
6-501.111; Core; A bug observed crawling on the floor on the main line. The premises shall be maintained free of insects, rodents, and other pests. Increase pest control measures.
0.0
44.
4-903.11(A), (B) and (D); Core; Pans stored on bottom shelf observed dirty. During cleaning this area can easily be splashed. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash or other contamination. Move pans from this location.
0.5
44.
4-901.11; Core; Dishes stacked (upright) wet. Water pooling in the bottom of containers and unable to adequately drain. After cleaning and sanitizing equipment and utensils they shall be arranged to air dry completely prior to stacking.
0.0
47.
4-501.11; Core; Rusty shelving observed throughout. Equipment shall be maintained in a state of repair.
2-102.12 (A); Core; No certified food protection manager onsite. Must have a CFPM on site at all hours of operation.
1.0
16.
4-601.11 (A); Priority Foundation; Various fryer baskets stored as clean soiled with dried grease and sticky to the touch. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be cleaned.
3.0
21.
3-501.16(A)(1) ; Priority; A container of died chicken and a container of black beans holding less than 135 F. Refer to temperature chart above. Hot foods shall hold at 135 F or above. CDI - Chicken prepared within the past hour reheated in the oven. Black beans voluntarily discarded as PIC was unable to identify prep time.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One container of cut tomato (prepared yesterday) holding at 46 F in the walk in cooler. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Tomato spread into smaller portions.
0.0
33.
3-501.15; Priority Foundation; Recently prepared cut tomato cooling in large, deep plastic containers. No air flow as the lids were shut. Cool foods by: using shallow portions, covering loosely or catty-cornering lids, and by using metal containers to facilitate heat transfer. CDI - Tomato spread into thinner portions and placed in metal containers.
0.5
39.
3-305.11; Core; The walk in cooler condenser is leaking and liquid is dripping onto food. Food shall be protected from contamination by storing it in a clean, dry location and where it is not exposed to splash or dust. Place an order for repair of the condenser (if not done so already). EHS recommends storing pans or containers on the top shelf to prevent liquid from dripping onto food.
1.0
45.
4-903.11(A) and (C); Core; Single-use bowls stored with the food contact surface facing upwards. Store inverted to prevent contamination.
0.0
47.
4-501.11; Core; Rusty shelving observed throughout. Large ice crystals are forming on the walk in cooler condenser. Equipment shall be maintained in a state of repair.
0.0
55.
6-501.12; Core; Walls behind the ware wash area are soiled with black accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-602.11; Core; Ice machine baffle and interior soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.
0.0
16.
4-601.11 (A); Priority Foundation; Various containers stored as clean soiled with food debris. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be cleaned.
3.0
22.
3-501.16 (A)(2) and (B); Priority; One container of cut lettuce filled above the fill line reading 44 F. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. Do not overfill containers as it is hard to maintain proper temperature. CDI - Lettuce placed in an ice bath and moved to the walk in cooler to cool.
0.0
39.
3-307.11; Core; Fan guards in the walk in cooler are in need of replacement. Paint is flaking off of them excessively and has the potential to flake onto food and contaminate it. Food shall be protected from contamination.
1.0
44.
4-903.11(A), (B) and (D); Core; Pans stored on bottom shelf observed dirty. During cleaning this area can easily be splashed. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash or other contamination. Move pans from this location.
1.0
49.
4-601.11(B) and (C); Core; Shelving in the back dish area needs thorough cleaning. Racks where dishes are stored are soiled with grease, brown and black debris. Cleaning has improved in the main front area. Walk in cooler fan guards soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
2-102.12 (A); Core; No certified food protection manager onsite. Must have a CFPM on site at all hours of operation.
1.0
16.
4-602.11; Core; Ice machine baffle soiled with grey, pink and black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine baffle. EHS recommends to begin cleaning twice a month, and more often if necessary.
0.0
16.
4-601.11 (A); Priority Foundation; A ladel and two stainless steel containers stored as clean soiled with food debris. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be cleaned.
3.0
21.
3-501.16(A)(1) ; Priority; A container of died chicken and a container of cooked vegetables reading less than 135 F on the steam table. Refer to temperature chart above. Hot foods shall read 135 F or above. CDI - Foods reheated.
0.0
33.
3-501.15; Priority Foundation; Three containers of cut lettuce observed cooling in a prep cooler. Pico prepared today also cooling in a prep cooler. Refer to temperature chart above. Cool food using rapid cooling equipment (walk in cooler). CDI - Foods moved to cool.
0.0
39.
3-307.11; Core; Fan guards in the walk in cooler are in need of replacement. Paint is flaking off of them excessively and has the potential to flake onto food and contaminate it. Food shall be protected from contamination.
1.0
41.
3-304.14; Core; Sanitizer buckets throughout low. Facility is using quat and the manufacturer's range is 150-400 ppm. Buckets re-made and filled to appropriate range.
0.5
44.
4-903.11(A), (B) and (D); Core; Pans stored on bottom shelf observed dirty. During cleaning this area can easily be splashed. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash or other contamination. Move pans from this location.
1.0
49.
4-601.11(B) and (C); Core; Shelving and equipment surfaces in the back dish area need thorough cleaning. Racks where dishes are stored are soiled heavily with grease, brown and black debris. Cleaning has improved in the main front area.
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 signature required due to COVID-19.
2-102.12 (A); Core; PIC is not a certified food protection manager. Must have a CFPM on site during all hours of operation. Obtain a Serv Safe.
0.0
5.
2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI- Written procedures provided. Facility may use as is or adapt for their facility.
0.0
16.
4-602.11; Core; Ice machine baffle soiled with grey and black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean ice machine.
0.0
16.
4-601.11 (A); Priority Foundation; Numerous containers stored as clean soiled with food debris and brown accumulation. Also, storage racks where cleaned and sanitized dishes are located are soiled heavily with grease. Equipment, food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be cleaned.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Pico reading 45 F in the salsa cooler. All foods in the walk in cooler reading 48 F upon arrival. Ambient temperature of the walk in cooler reading 52 F. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. A truck had come recently and the cooler door was left open for an extended period of time. All foods stored in the cooler within less than 4 hours. CDI - Ice added to pico. PIC advised to keep cooler closed for the next 30 minutes to an hour only opening if necessary. Cooler reached an ambient temperature of 40 F.
1.5
41.
3-304.14; Core; Sanitizer buckets throughout low. Facility is using quat and the manufacturer's range is 150-400 ppm. Buckets re-made and filled to appropriate range.
0.5
44.
4-903.11(A), (B) and (D); Core; Pans stored on bottom shelf observed dirty. During cleaning this area can easily be splashed. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash or other contamination. Move pans from this location.
1.0
47.
4-501.11; Core; Rusty shelving observed throughout. Fan guards in the walk in cooler need replacement. Paint is flaking off of them. Large ice crystals are forming on the walk in cooler condenser. Equipment shall be maintained in a state of repair.
1.0
49.
4-601.11(B) and (C); Core; Shelving and equipment surfaces throughout need cleaning. The prep bottom cooler near the grill needs thorough cleaning; accumulation of food debris present in the bottom of the unit and on the doors. Non-food contact surfaces shall be kept free of soil accumulations. Clean areas/items mentioned.
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. No signature required due to COVID-19.
No signature required due to COVID-19. Contact Shannon Flynn 919-210-6798 Shannon.flynn@wakegov.com if you have any questions. EHS recommends all food establishments go over their employee health policy with staff and check in on employees health.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053* Follow-Up: 07/03/2020
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Follow-Up: 11/22/2019
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
1 employee beverage on prep table. Store employee beverages below prep surfaces and away from food contact surfaces.
0.0
11.
Employee sanitized measuring cup by dipping into sanitizer solution. When sanitizing utensils they are to be sumberged for a minimum of 2 minutes; Some metal pans and utensils stored as clean soiled. Some cutting boards soiled. Thoroughly wash,rinse and sanitize.
1.5
16.
1 pan of steak and 1 pan of chicken below 135F in hot holding cabinet. Keep hot hold PHF`s 135F and above. After cutting up a PHF recommend taking temperatures on the food and if below 135F reheat in steamer, oven, microwave, or other approved methods. PHF`s reheated.
2.0
17.
Couple containers of pinto beans 47-48F. 1 pan of corn and bean mixture on make line 48F. Keep cold hold PHF`s 45F and below. Do not double stack pans in make lines. Recommend keeping PHF`s in rear of walk in cooler to maintain proper temperatures. 1 pan of pinto beans voluntarily disposed of. Corn and bean mixture put into reach in.
2.0
21.
Hot water today 91F at 3 compartment sink. Water heater had blown a fuse. This problem is happening frequently according to MOD. Repair or replace water heater ASAP. Water 130F and above is required. A spare fuse was onsite and installed. Water rose to above 130F before REHS departed.
1.5
34.
Plastic pans stacked while wet on multi tiered shelving. Allow to air dry before stacking; Very greasy light shield placed into same pan as lids with greasy transfer from shield onto lids. Do not store soiled items in same container as clean equipment or utensils. Lids rewashed.
1.0
36.
Replace or resuface deeply cut and stained white cutting board.
0.0
40.
Cleaning needed of top of rice cooker lid.
0.0
44.
Sweeping needed around dumpster. Lots of trash littering ground.
0.5
46.
Cleaning needed of filters above cooking line-very dark and greasy.
0.5
49.
Documentation of approved training - 2 point credit awarded.
1 employee beverage on prep table. Store employee beverages below prep surfaces and away from food contact surfaces.
0.0
11.
Sanitizer bucket tested 0 ppm sanitizer. Keep this quat 150-300ppm; Metal pans, utensils such as spoon and tongs and cutting boards stored as clean still soiled. Ice machine shield soiled. Thoroughly wash, rinse and sanitize.
1.5
31.
Jalapenos being cut had not been washed. Thoroughly wash jalapenos as well as other fruits and vegetables before cutting.
0.5
34.
Numerous pans stacked while wet. Alow to air dry before stacking to prevent mold and bacterial growth.
1.0
36.
Replace rusting shelving in reach in across from cooking line; Repair reach in at front line that has standing water in bottom of unit. Do not store food in bottom of unit until properly repaired; Replace or resurface deeply cut white cutting board.
0.5
40.
Cleaning needed of rice cooker exterior.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Tortillas stored in garbage bag in walk in cooler. Do not store food in garbage bags; Panned foods sitting in standing water in bottom of reach in cooler at front line. Do not store food in standing water from malfunctioning refrigeration units. Pans moved.
1.5
11.
Sanitizer buckets throughout kitchen and front line tested 0ppm Quat. Keep Quat 200-300ppm. Buckets dumped and refilled; Some metal pan interiors soiled today. Vegetable slicer blades and taco salad bowl frames soiled. Thoroughly wash,rinse and sanitize.
1.5
16.
1 pan of diced chicken below 135F in hot holding cabinet. Recommend putting cut up chicken directly into steamer to ensure 135F and above maintained after cutting activities.
0.0
34.
Numerous pans stacked while wet. Alow to air dry before stacking to prevent mold and bacterial growth.
1.0
36.
Replace rusting shelving in reach in across from cooking line; Repair reach in at front line that has standing water in bottom of unit. Do not store food in bottom of unit until properly repaired; Disguard badly cracked plastic pans.
0.5
40.
Cleaning needed of rice cooker exterior, tortilla scoop holder at front line, and rolling rims of tables.
0.5
43.
Handtowels present but inaccessible in both men's and women's restrooms. Handtowels are always to be accessible. MOD stated that new handtowel dispensers are to be installed; Repair leaking handsink at front line.
1.0
46.
Lighting now present in outside storage shed but more foot candles of light needed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Cleaning needed of metal pan interiors soaking in sanitizer solution at dishsink. Vegetable slicer soiled. Thoroughly wash,rinse and sanitize; Sanitizer at dishsink and in red bucket less than 200ppm. Keep sanitizer 200-300ppm.
1.5
17.
Raw chicken that had been taken out of walk in cooler and sat at room temperature for 2 hours above 45F at time of inspection due to spill. Keep cold hold PHF`s 45F and below. Chicken moved back into walk in cooler.
2.0
34.
Many pans both above dishsink and on multi tiered shelving stacked while wet. Allow to air dry before stacking to prevent mold and bacterial growth.
1.0
35.
Single service lids to trays stored upright at front serving counter. Keep inverted to protect from contamination.
0.5
36.
Replace stained green cutting board and peeling shelving in reach in across from cooking line; Small reach in across from cooking line icing up frequently. Repairs needed; Walk in cooler door gasket still torn but replacement has been ordered. A replacement had been received earlier but did not fit.
0.5
40.
Cleaning needed of rice cooker exterior.
0.0
43.
Handtowels present but inaccessible in women's restroom. Handtowels are always to be accessible; Replace cracked handsoap dispenser in men's restroom.
0.0
44.
Trash leakage onto dumpster pad from compactor. Replace or repair unit. Cardboard also scattered on dumpster pad. Keep all trash inside dumpster units.
0.5
45.
Cleaning needed of outside storage area ceiling.
0.0
46.
Light needed in outside storage shed to provide required 10 foot candles of light.
0.5
47.
Get all storage off of floor in outside storage shed. Numerous items on floor today.
0.5
49.
No documentation of approved training - no credit awarded.
Taco bowls still in direct contact with wicker basket walls. Provide documentation that this basket is ok for direct food contact.
0.0
11.
Soda dispenser badly soiled. Thoroughly wash; Pans stored as clean still soiled on interior surfaces. Thoroughly wash,rinse and sanitize; Sanitizer at dishsink less than 200ppm. Keep 200-300ppm.
1.5
14.
Pico de gallo labeled with 7/22 and 9:00 written on plastic covered pans still 50-53F at 1:30pm. Cool to 45F within 4 hours. Pico had not been subjected to heat treatment. Pico moved to back of walk in cooler from directly beside walk in cooler door. Alot of activity in and out of unit had NOT allowed PHF to drop to 45F within allowed time frame. Keep cooling PHf`s in rear of unit to help cooling.
2.0
15.
Diced chicken in Classic steam Well below 135F. Unit is a Classic Model # W-3V and is NOT designed for reheating. After dicing if a PHF is not 135F do not put into this steam well. Put onto stove or grill to get 135F and above and then transfer to unit. Chicken found below 135F reheated.
1.5
28.
Eliminate excessive fly presence in kitchen.
1.0
34.
Many pans stacked while wet at front line beside Classic steam well for immediate use and on shelving above dishwashing area. Allow utensils to air dry before stacking or using to prevent mold and bacterial growth.
0.5
35.
Cups at front line unsleeved. Keep sleeved to protect from public contamination; Single service gloves stored beside chemicals in outside storage shed. Protect single service items from contamination. Do not store beside chemicals; Numerous single service items stored upright. Keep inverted to protect from contamination.
0.5
36.
Replace torn door gasket on walk in cooler.
0.5
44.
Alot of trash leakage from compactor onto dumpster pad. Repair.
0.5
46.
Light needed in outside storage shed to provide required 10 foot candles of light.
0.5
49.
No documentation of approved training - no credit awarded.
Employee with gloved hands touched handsink handles to retrieve water for front line and then proceeded working with same gloves making food without changing gloves and washing hands. Another employee came in through back door and began handling clean cutting boards without washing hands. Do not used use handsinks for anything but handwashing. No water is to be taken from handsinks for front line. Once gloves are soiled they are to be disposed of and hands washed before handling food or clean utensils. After coming in from outside hands are to be properly washed before beginning work.
2.0
10.
Shredded cheese sitting in standing water in bottom of reach in. Do not sit food in standing water. Until unit properly repaired keep on shelving or if room limited within unit sit on something raised so that pan bottoms are not sitting in water; Salsa under raw chicken in walk in cooler. Keep raw chicken below all foods; Taco bowls in direct contact with wicker basket at front line. Food is not to come into contact with the basket walls. Keep baskets well lined.
1.5
11.
Sanitizer in sanitizing vat less than 200ppm Quat. Keep quat 200-300ppm. Recommend increasing current concentration coming from dispenser. Dispensing product 200ppm; Pans stored as clean need better cleaning on interiors. Thoroughly wash,rinse and sanitize.
1.5
19.
1 bottle of dish soap sitting on bag in boxes. Keep all chemicals below food and food contact surfaces.
0.0
30.
1 large bag of linens sitting on floor of outside storage area. Keep linens off of floor on approved shelving. Linens are to be stored in a clean area.
0.5
34.
Pans stacked while wet. Allow utensils to air dry before stacking to prevent mold and bacterial growth; Knives hanging on very bottom shelf of utensil drying rack less than 6 inches from floor. Cutting board hanging on right side of drying rack. Cutting boards directly in front of handsink. Protect clean utensils from contamination. Keep at least 6-12 inches off of floor and away from sources of contamination.
0.5
35.
Tea jugs on floor of outside storage area. Keep all single service items off of floor at least 6-12 inches to protect from contamination; Single service cups stored at front line exposed and accessible to public. Keep away from public handling or keep properly sleeved.
0.5
36.
Standing water in reach in cooler bottom. Repair; Replace torn door gasket on walk in cooler. Remove or replace bumpers on walk in cooler door. Broken and no longer easily cleanable. If area underneath bumpers are not easily cleanable replace bumpers, replace door, or repair to make smooth and easily cleanable; Hot water turned off to prep sink. Hot water is to be provided at prep sinks. Repair assembly.
0.5
40.
Cleaning needed under table rims.
0.0
43.
Handtowels in women's restroom in dispenser but inaccesible. Handtowels are always to be available to dry hands.
0.0
46.
Light needed in outside storage shed to provide required 10 foot candles of light; 1 light bulb under ventilation hood not shatterproof or shielded. Lighting over cooking lines is to be shatterproof or shielded.
0.5
47.
Keep all items off of outside storage shed floor 6-12 inches to facilitate cleaning.
0.0
49.
No documentation of approved training - no credit awarded.
1 employee beverage on prep table with no lid. 1 employee beverage on top of hot holding cabinet with no lid. Employee beverages are to be stored below food and food prep areas. Employee beverages are always to have lids.
1.5
3.
Observed employee blow into clean plastic glove in order to put glove onto hand. DO NOT BLOW INTO GLOVES TO PUT ONTO HANDS. Saliva may land on gloves and contaminate.
2.0
11.
Metal pans, tongs, and other utensils are still soiled while being stored as clean. Thoroughly wash,rinse and sanitize.
1.5
23.
Black beans and pinto beans cooked this morning at approximately 9am cooling in large plastic bags close together in plastic pan. DO NOT keep close together while cooling. Keep spread apart to facilite cooling. Recommend cooling to 45F at prep sink with ice before putting into walk in cooler. Qdoba cooling logs not filled out at time of inspection. Beans removed from walk in cooler and bags completely submerged in ice at prep sink to bring beans down rapidly.
PHFs (Potentially Hazardous Foods) must cool from 135F-70F within 2 hours and 70F-45F within 4 hours. Monitoring of the PHFs is crucial. If it is observed that the food will not reach 70F within the allotted 2 hours then more aggressive cooling methods may be utilized or the food may be reheated to 165F and cooling may begin again allowing for another 2 hours.
To facilitate cooling follow 1 or more of these guidelines: Place food in shallow pans, separate large portions into smaller or thinner portions, use rapid cooling equipment, use an ice water bath and stir frequently, use containers that facilitate heat transfer, and or add ice as an ingredient. Leave completely uncovered if on top shelving or in no danger of adulteration from above. Loosely cover cooling foods if below other food items or other possible sources of adulteration.
2.0
35.
Boxes of cups and other single service items stored on floor of outside storage shed. Keep single service off of floor on approved shelving at least 6-12 inches to protect from contamination; Knives at customer self service counter have handles turned in 2 directions. Keep handles of single service items turned in same direction to protect food contact portion from contamination.
0.5
36.
Leak under prep sink. Repair; Door gasket on reach in torn. Replace. No longer easily cleanable.
0.5
43.
Leak at front handsink faucet. Repair.
0.0
46.
Light needed in outside storage shed to provide required 10 foot candles of light.
0.0
47.
Keep all items off of outside storage shed floor 6-12 inches to facilitate cleaning.
0.0
49.
No documentation of approved training - no credit awarded.
SANITIZER is WEAK (barely detectable) and in use in the utensil washing sink. Provide sanitizer at 200 to 300 ppm quat. Use your test strips. . . . .
Sanitizer has food debris in it. Cuttingboards and utensils shall first be cleaned and rinsed, then stored in the sanitizer for at least 2 minutes. Sanitizer is cloudy, unclean. Sanitizer should remain clean because it is used on clean utensils. If sanitizer becomes contaminated, unclean, replace it. . . . . .
METAL TRAYS served to cutomers are not clean. Employees shall not continue to wipe them out with a towel after use. Trays, any utensils, served to customers (even if lined) shall be washed, rinsed, sanitized and allowed to air-dry after each use.
1.5
14.
Black Beans from 8:00 last night stored in the walk-in cooler are 54F. After nearly 15 hours, they still have not reached 45F. COOL TO 70F IN 2 HOURS OR LESS AND FROM 70F TO 45F IN 4 HOURS OR LESS. Use your thermometer to check food that is cooling. The total amount of time to cool should not exceed 6 hours. Discarded.
2.0
15.
Pork in the hot holding cabinet is only 126F. Pork in the steam table is 149F. REHEAT any food that has been cooked and cooled here in the restaurant to at least 165F. Once food reaches 165F, it is only required t obe held above 135F. Eventually, I believe that the holding equipment will get the food to 165F, but customers have arrived and food that has been cooked and cooled is being served without first being properly reheated to 165F. Reheat prior to hot holding.
1.5
23.
Black Beans are stored in plastic bags in the walk-in cooler all grouped together. Spreading them out may help with cooling. If an ice bath is used to cool the black beans, they should be kept in the ice water until a thermometer verifies that the food has reached 45F or colder. A cooling log is recommended where temperature over time is recorded.
1.0
38.
Test strips are not being used to check the sanitizer.
0.5
49.
No documentation of approved training - no credit awarded.
Large Lexans, large food containers need cleaning on the outside. Remove glue stickers, debris, etc. (Smaller pans are very clean) . . . . . .
No Sanitizer available in red sanitizer bucket with towels. If towels are stored wet, they should be in sanitizer. Today, just water was used.
1.5
34.
Allow metal pans to air-dry before stacking together.
0.0
36.
2nd Faucet at utensil washing sink has no hot water available from it. Sanitizer is run from a hose from the 1st faucet so warm water is available for sanitizer and wash compartment. Repair needed.
0.5
49.
No documentation of approved training - no credit awarded.
ONLY NONTOXIC MARKERS may be used on burritos. Look for the AP symbol.
0.0
11.
Sanitizer in the sink is weak. Use test strips. Provide at 200 to 300 ppm quat.
1.5
34.
Allow pans to air-dry before stacking together.
0.5
36.
Large cuttingboard has very black cuts in it. Remove this mold. Cuttingboards and all other equipment and utensils used in a restaurant shall be cleanable and kept clean. Replace if cuttingboard can no longer be effectively cleaned.
0.5
43.
No Towels available at kitchen handsink again.
2.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Employee must NOT wash their hands in the food preparation sink. Handsoap and towels are mounted at the food prep sink. Employee use of food preparation sinks for handwashing may spread Noro Virus. Hands must be properly washed in a handwashing sink. .......................................................... Beans shall cool to 70F in 2 hours or less and from 70F to 45F in 4 hours or less.
Employee drinks are stored on sink drainboard and at cooking area. Store covered drinks below or completely separate from food, clean utensils and food prep areas.
0.0
11.
Stored cuttingboards are not clean. Use clean hot soapy water and scrub. . . . . . . Food preparation SINK is not clean. Clean after each use with soap. Rinse. Once sink is completely clean, apply sanitizer and leave it wet with the sanitizer to air-dry. Leave sink when not in use. Since there is only one food prep sink here, it is VERY important that it be thoroughly cleaned and santized after each use. . . . . . . . . . . . . . . Large containers need better cleaning on the outsides.
1.5
40.
Scale needs cleaning. Clean legs and lower portions of table.
0.5
43.
No Towels available at handsink.
1.0
49.
No documentation of approved training - no credit awarded.
Bag of ice (purchased from somewhere else) is stored inside of the ice machine. Keep ice protected from contamination. Do not store anything in contact with it that is not clean and sanitized. . . . . . . . . . Serving Tong Handle is stored across the lettuce stored in the top of the make-line refrigerator. Keep handle off of the food, extended out.
1.5
11.
White deflector panel inside of the ice machine is getting slippery, slimy from bacteria accumulating. Regular cleaning and sanitizing needed.
0.0
17.
Small make-line refrigerator is not holding food cold enough. Corn in the top of this unit is 53F and corn in the bottom is 47F, Guacamole 51F. Repair so that refrigerator maintains food below 45F (recommended below 41F). Regular temperature checks needed.
2.0
40.
Soda machine needs cleaning. Clean splash surface frequently.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Gradecard shall be visible upon entry. It may not be on the side of the refrigerator since it cannot be seen by customers.
Stored cuttingboard is very greasy. Al large containers need cleaning. Outsides have black residue, etc. Ice Machine needs more frequent cleaning. Clean the food prep sink with soap after each use. Apply sanitizer to clean sink to air-dry.
1.5
17.
Small make-line refrigerator is not holding food cold enough: Sour Cream 50F, Guacamole 49F, corn 52F. Maintain at 45F or colder. . . . . Pico on other make-line refrigerator is 49F, shredded cheese 47F. Regular temperature checks needed.
2.0
36.
Wood trim on bottom of counter at register needs to be sealed. Provide a washable finish. Eliminate gap (caulk).
0.5
45.
Floor needs cleaning
0.5
49.
No documentation of approved training - no credit awarded.
Employee drinks are stored over the food prep sink (coat also) and on top of the working top refrigerator with open dry foods. Store drinks on a bottom shelf, below clean equipment, food, etc. Store employee personal items in designated area.
0.0
11.
Cuttingboards are stored greasy. Change wash water more frequently; use hot soapy water to clean. . . . . . Food prep sink needs better cleaning in corners (with SOAP). Good job sanitizing.
0.0
34.
Pans are stacked wet. Leave pans spread apart to air-dry. Do not stack pans together until they have air-dried.
0.5
38.
Utensil washing sink is not clean. Build-up in sanitizer compartment. Thoroughly clean. When sanitizer has food particles in it or grease accumulated in the sink, empty, clean and refill. Sanitizer is for use on clean utensils and should remain clean if used correctly.
0.5
40.
Cleaning needed inside chip drawers on surface directly over the drawers. Grease, etc accumulated in each.
0.5
46.
Lighting is low over food prep sink. Provide at least 50 foot-candles.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Direct employee to the handwashing sinks to wash their hands.
Employee did not wash her hands properly. She returned from break and rinsed her hands under water. No soap was used. Time: about 2 seconds. Teach proper handwashing. Hands shall be washed before putting on gloves.
2.0
10.
Beef is stored on the floor of the walk-in cooler. Keep food on shelving. Bottom of box may be contaminated and will now be transferred to food preparation area. Food is also easily contaminated on the floor. . . . . . . . . . . . . . . . . . . Tong handles are stored across shredded cheese and other pan of food. Keep handles off of/out of food. CDI
1.5
11.
Food preparation SINK is not clean. Food remains on it. Thoroughly clean with soap & water after each use. Once it is clean & rinsed, apply sanitizer and leave sanitizer on it to air-dry. Leave equipment clean. . . . . . . . . . . . . . Cuttingboards are not clean. White ones may need replacement.
1.5
40.
Door of walk-in cooler needs cleaning.
0.0
43.
Soap dispenser is not dispensing soap properly. Replace dispenser.
1.0
49.
No documentation of approved training - no credit awarded.
