3-501.16 (A)(2) and (B); Priority; Several TCS foods in various coolers were holding above 41F. TCS (time/temp control for safety food) in cold holding shall be maintained at 41F or less, except when time is used as the public health control. CDI - PIC voluntarily discarded foods above 45F, drawer was firmly closed and lids lifted on other foods to allow for better cooling. Blanched fries moved to freezer, out of cold holding for less than an hour.
3.0
23.
3-501.18; Priority; Containers of house-made hummus and diced tomatoes made more than 24 hours ago did not have date marking. A TCS food shall be discarded if it is in a container or package that does not bear a date or day. CDI - Correct dates were added to containers.
1.5
24.
3-501.19; Priority Foundation; A container of stuffed grape leaves under time holding did not have time labeling. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Container of grape leaves discarded and new container prepared with time label.
0.0
33.
3-501.15; Priority Foundation; Observed chopped lettuce cooling in deep, tightly-sealed containers. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating foods into smaller/thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods. CDI - Container lids lifted to allow for better heat exchange.
0.0
40.
2-402.11; Core; None of the food employees working with food were observed wearing hair restraints. Food employees shall wear hair restraints such as hats, hair coverings, or nets that are designed and worn effectively to keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles. CDI - Hair nets were donned by food employees.
0.5
47.
4-501.11; Core; The gaskets on the freezer and the low reach-in freezer were ripped. Equipment shall be maintained in a state of good repair and condition. Replace or repair gaskets on freezer doors before the next inspection.
0.5
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
2-102.12 (A); Core; The current person in charge present did not have a food protection manager certification. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire food protection manager certification.
1.0
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods in the makeline cooler were holding above 41F. TCS (time/temp control for safety food) in cold holding shall be maintained at 41F or less, except when time is used as the public health control. CDI - TCS foods were moved to the freezer for rapid cooling.
3.0
40.
2-402.11; Core; A couple employees participating in food preparation did not have hair restraints. Food employees shall wear hair restraints such as hats, hair coverings, or nets that are designed and worn effectively to keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles. Have employees wear hair nets when participating in food prep and handling.
0.0
47.
4-501.11; Core; The gaskets on the freezer are damaged. Equipment shall be maintained in a state of good repair and condition. Replace or repair gaskets on freezer doors.
0.5
53.
Note: Address odor in women's restroom, unable to determine source but potentially coming from floor drain.
0.0
General Comments
If there are food or sanitation questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964.
6-301.14; Core; The sink in the women's bathroom is missing a handwashing sign. A sign/poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Add a sign to this sink.
0.0
16.
4-601.11 (A); Priority Foundation; A knife and one food container had food debris on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Container and knife removed for cleaning.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some TCS foods in the makeline cooler and all the TCS foods stored in the refrigerator beside the vegetable prep area were holding above 41F. TCS (time/temp control for safety food) in cold holding shall be maintained at 41F or less, except during preparation, cooking, cooling/reheating, or when time is used as the public health control. CDI - Cooling foods moved to walk-in cooler, TCS foods not cooling were voluntarily discarded by PIC.
3.0
33.
3-501.15; Priority Foundation; Blanched fries were cooling on the countertop in deep containers. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating foods into smaller/thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods. CDI - Containers were placed in freezer for rapid cooling and REHS went over other cooling methods with PIC.
0.5
36.
4-203.12; Priority Foundation; The ambient air thermometer in the refrigerator does not appear to be accurate, air temperature reading 33F while foods that were not actively cooling inside were reading above 41F. Have this unit serviced and do not store TCS foods in this refrigerator, add an air dial thermometer to accurately read ambient air temperature. Follow-up by 7/28/2023.
0.5
47.
4-501.11; Core; The gaskets on the freezer are torn and should be replaced. Equipment shall be maintained in a state of good repair and condition. Replace or repair gaskets on freezer doors.
0.0
General Comments
If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 07/28/2023
2-102.12 (A); Core; The current person in charge present did not have a food protection manager certification. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire food protection manager certification.
0.0
8.
2-301.15; Priority Foundation; Observed a food employee cleaning their hands in a prep sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curved cleaning facility used for the disposal of mop water and similar liquid waste. CDI - Corrected employee behavior and had them wash their hands at the handwashing sink.
2.0
15.
3-302.11; Priority; Containers of raw chicken were stored above boxes of produce in the walk-in cooler. Food shall be protected from cross contamination by: Separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. This shall be accomplished by arranging each type of food in equipment so that cross contamination is prevented. CDI - Boxes of produce were removed from under raw chicken.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A couple TCS foods not actively cooling stored in the makeline cooler were holding above 41F. TCS (time/temp control for safety food) in cold holding shall be maintained at 41F or less, except during preparation, cooking, cooling/reheating, or when time is used as the public health control. Address source of temperature issues in this cooler either through adjustment or other means. Follow-up by 2/27/2023.
3.0
39.
6-404.11; Priority Foundation; A few dented cans of pepper relish were stored with intact food products in dry storage. Products that are held by the permit holder for credit/redemption/return to the distributor such as damaged/spoiled/recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. CDI - Dented cans separated for return.
0.0
40.
2-402.11; Core; A couple employees participating in food preparation were not wearing hair nets. Food employees shall wear hair restraints such as hats, hair coverings, or nets that are designed and worn effectively to keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles. Have employees wear hair nets when participating in food prep and handling.
0.0
49.
4-601.11(B) and (C); Core; Observed brown residue buildup on the hood vents above the fryers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the hood vents more frequently.
0.5
General Comments
Follow-up by 2/27/2023. If there are any questions, contact your Registered Environmental Health Specialist at Samantha.Sparano@wake.gov or 919-618-8964. Follow-Up: 03/05/2023
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods in the front makeline cooler are not holding proper temperatures, see table. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - TCS foods were moved to walk-in cooler by PIC.
3.0
24.
3-501.19; Priority Foundation; Stuffed grape leaves under time control were missing labeling. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Labeling was added to the container. Maintain time labeling on this food.
0.0
49.
4-601.11(B) and (C); Core; Observed brown buildup on hoods over the griddle and fryers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean hoods.
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
2-102.12 (A); Core; At the time of the inspection there was no food employee who was a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire food protection manager certification.
1.0
3.
2-103.11 (O); Priority Foundation; At the time of the inspection, PIC was unable to locate the food employee health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified in the Food Code. CDI - Provided informational poster and digital copies of employee health policy to PIC. Have these items posted for future inspections.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS foods in the drawer cooler are not maintaining proper cold holding temperatures, unit does not appear to be functioning properly. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods. Do not store TCS foods in drawers until it is adjusted to hold foods at 41F or less.
3.0
23.
3-501.17; Priority Foundation; A couple containers of prepared tzatziki sauce did not have date labeling. Refrigerated, ready-to-eat, TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Date labeling was added to containers. Maintain date marking.
0.0
51.
5-205.15; Core; Handicap toilet in women's restroom is having issues fully flushing. A plumbing system shall be maintained in good repair. Reach out to plumber about toilet flushing.
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
2-501.11; Priority Foundation; Establishment does not currently have cleanup of bodily fluid procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Educated PIC on new requirement and emailed documentation to follow.
0.0
16.
4-501.114; Priority; When tested the concentration of sanitizer in the 3-compartment sink was too low. A chemical sanitizer used in a sanitizing solution shall meet the criteria specified in the Food code, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: A quaternary ammonium compound solution shall have a minimum temperature of 75F, and have a concentration of at least 200ppm as specified on the manufacturer's use directions. CDI - Replaced empty container of sanitizer and refilled compartment with sanitizer of proper concentration.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several TCS foods in drawer coolers were above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Drawer coolers were fully closed, items were warm due to recent use during a catering order. Keep drawers closed to keep foods cold and have unit adjusted to compensate for opening and closing.
1.5
47.
4-501.12; Core; Observed a couple cutting boards that were heavily scratched. 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. Replace heavily scratched cutting boards with new ones.
0.0
General Comments
No PIC signature due to COVID-19 precautions. 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
*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. -Inspection led by Zach Carter
*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: 03/08/2019
*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. Follow-Up: 11/01/2018
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.
-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. -The rear area of the kitchen has a mildew odor. The PIC stated that the kitchen was built near a body of water and sometimes the odor comes through the drains. -A splash guard is needed between the drying area of the three-compartment sink and the handwashing sink to prevent potential contamination of utensils and equipment due to handwashing.
Fresh Cut French Fries added. Process is to wash, cut, blanch, COOL, hold in small refrigerator up front underneath the rice warmer. Therefore blanched fries are maintained cold. . Food that is cooling does Not need to be covered. It may be uncovered or only loosely covered. Keep areas above uncovered food clean.
Cover the Iced Tea Container in the dining room for customer self-service (recently brewed so found uncovered today). . . *Date marking begins on the day of preparation (or opening of cheese) - count 1st day as day one.
Oil observed on two (of many) skewers stored as clean. Entire batch of skewers re-washed as a precaution - thank you.
0.0
34.
Cutting board stored across faucet assembly of three compartment sink. Do not store cutting board in this location, as this location is subject to splash contamination from cleaning activities that may take place at this sink. Store in a clean location.
0.5
35.
Formed plastic buckets used for vinegar/spice mixture. Formed plastic buckets are considered single use items and shall not be re-used because they are not easily cleanable. Discontinue use of these buckets. Please note: while these buckets are very similar to a style of bucket known to be used for food packaging, these buckets do not have any existing food labeling or visible indication that they are constructed of food-grade plastic. If management cannot confirm that these buckets were either originally used as food packaging (and therefore known to be food grade material) or obtain documentation from supplier that they are food grade, foods stored in these buckets should be discarded.
0.5
36.
Chemical shelf under dish machine severely rusted - replace with NSF approved shelf. Several reach in and drawer cooler gaskets torn - replace. Maintain equipment in good repair.
0.5
40.
Legs and casters of equipment, high surfaces, surfaces at canwash/water heater area not clean. Maintain non-food contact surfaces clean.
0.5
45.
Small amount of debris in corners of floor in walk in cooler - maintain clean.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Cutting board and dicer laid across center compartment of three compartment sink while center compartment contains dirty pan full of water. No food prep observed at this sink during inspection. Please be aware that warewash sinks shall not be used for food prep unless emptied of all dirty wares, washed, rinsed, and sanitized.
Cased produce stored on drain board adjacent to, and overhanging, handwash sink. Foods shall be protected from contamination. Keep all foods at least 18 inches from handwash sinks to protect from potential splash contamination. CDI.
1.5
11.
Dish machine fails to provide 50 ppm chlorine during rinse cycle. Chemical sanitizing dish machines shall provide 50-200 ppm chlorine to dish surface during sanitizing cycle. Have dish machine repaired to provide adequate sanitizer. In the meantime, all wares shall be manually sanitized in three compartment sink. A follow up visit will be performed on 9/16/11 to verify proper operation of dish machine.
1.5
45.
Floors not clean along walls under prep tables and prep counter. Maintain floors, walls, ceilings clean and in good repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Establishment has made significant improvements to cooling procedures for kabobs. Kabobs today observed to be on track to cool within approved timeframe. Thank you for your efforts in this area. Follow-Up: 09/16/2011
Raw meat stored above ice in reach in freezer. Store raw meats to not contaminate ready to eat foods such as ice, cooked foods, produce, dairy products, or desserts. CDI by relocating.
1.5
23.
Cooling meat kabobs stored in covered stacked pans in walk in cooler. Cool foods by approved methods, such as cooling uncovered in shallow pans in walk in cooler, cooling in an ice bath, or other effective methods. Do not cover foods that are cooling and do not stack pans of cooling foods, as they will transfer heat between pans and slow cooling process. Cooling methods CDI. Recommend that this product not be submerged in oil until cooling process is complete.
1.0
43.
No paper towels at towel dispenser near dish area. Ensure that all handwash sinks are stocked with soap and paper towels.
1.0
45.
Floors not clean under prep tables and equipment. Basin and walls not clean at canwash area. Maintain floors, walls, ceilings clean and in good repair.
0.5
47.
Previous Comments: Numerous non-food items in dry storage room stored on floor and items stored on inverted produce crates in walk in cooler. All items shall be stored at least 12 inches above the floor. Soda and produce crates are not considered to be shelving to meet this rule as they do not allow floor cleaning or pest surveillance.
0.5
49.
Documentation of approved training - 2 point credit awarded. Certificate presented for bonus points will not be valid after late June of this year. North Carolina recognizes certificates for up to three years. For classes taken after July of 2008, have class hours letter on file in addition to original certificate.
0.0
General Comments
Please note: it is the responsibility of the establishment to be able to demonstrate that foods that are cooling will not miss time/temperature requirements (cool from 135 to 70 degrees F within two hours and from 70 degrees F to 45 degrees F within four hours). Recommend using cooling labels or logs, as well as consistently cooling by best methods.
Chicken kabobs observed at temperatures up to 73 degrees F in drawer cooler. Remaining items in this unit at proper temperatures. Ensure that foods are not left at room temperature with no temperature control or otherwise temperature abused. CDI by rapidly recooling. Store potentially hazardous foods at 45 degrees F or below or 135 degrees F or above.
2.0
45.
Floors not clean under prep tables and equipment. Basin and walls not clean at canwash area. Maintain floors, walls, ceilings clean and in good repair.
0.5
47.
Numerous non-food items in dry storage room stored on floor and inverted soda crates used as shelves. All items shall be stored at least 12 inches above the floor. Soda crates are not considered to be shelving to meet this rule as they do not allow floor cleaning or pest surveillance.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Repair dripping backflow preventer. Recommend that this work be done before or after operation, as establishment may not operate if water source is turned off. Operation without water under pressure may result in suspension of permit. Put away orders promptly upon receiving. Chicken kabobs left at room temperature during intitial stage of cooling (temperatures above 135 degrees F). Ensure that kabobs enter active cooling in walk in or ice baths before temperature falls below 135 degrees F.
Do not store food directly on the floor in the walk in cooler. Observed boxes of pita bread being stored on the floor in the walk in cooler.
1.5
17.
Keep all potentially hazardous cold foods 45F or below. Cheese, gyro meat, chicken kabobs, beef kabobs, and humus were all 60F in refrigerated drawer unit under grill. Foods were removed and placed back into the walk in cooler.
2.0
35.
Styrofoam cups at the cash register are not protected from possible contamination. To protect cups, leave plastic sleeve on them, provide a dispenser to dispense cups properly, or move them to a location to where the contamination risk of a customer sneezing or coughing on them is lessened. Store plastic utensils in such a way that the handles are pointing in the same direction. Observed plastic ustensils stored that were in all direction.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Do not thaw foods in standing water. Observed frozen cans of food being thawed in standing water.
0.5
35.
Store single service knivesw so that they are pointing in the same direction. Plastic cups beside register are not protected. Leave plastic sleave on cups, provide dispenser, or re-locate them.
1.0
39.
Do not use cups as scoops.
0.5
40.
Remove packing adhesive from side of fryer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Keep all foods covered in walk in cooler to prevent contamination. Observed pans of chicken kabobs uncovered in walk in cooler directly under fan.
1.5
35.
Keep plastic sleeve on paper cups, or obtain a cup dispenser to dispense the cups. Observed paper cups beside cash register with plastic sleeve pulled all the way to the bottom of the stacks of cups.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Observed 8 2X4 in pans filled with beef and chicken kabobs in walk in cooler that ranged from 54F-70F. When asked about how long they were in the process of being cooled, it was determined that they had been in the walk in cooler since the previous day(January 4, 2009). Manager discarded and denatured kabobs.
2.0
17.
Keep all potentially hazardous cold foods 45F or below. Observed 8 2X4 in pans filled with beef and chicken kabobs in walk in cooler that ranged from 54F-70F. Manager discarded and denatured kabobs.
2.0
34.
Allow all utensils to air dry. Observed several wet stackd pans on air drying rack.
0.5
35.
Invert all single service bowls and trays in front of grills. Keep plastic sleeve on paper cups, or obatin a cup dispenser to dispense. Observed paper cups beside cash register with plastic sleeve pulled all the way to the bottom of the stacks of cups.
1.0
49.
Documentation of approved training - 2 point credit awarded.
CHICKEN AND BEEF KABOBS OBSERVED COOLING SUBMERGED IN OIL IN COVERED, STACKED DEEP PANS IN WALK IN COOLER AT 80-83 DEGREES. POTENTIALLY HAZARDOUS FOODS SHALL BE RAPIDLY COOLED FROM 135 DEGREES F TO 70 DEGREES F WITHIN TWO HOURS AND FROM 70 TO 45 WITHIN FOUR HOURS. APPROVED COOLING METHODS INCLUDE: COOLING IN SHALLOW PANS, COOLING IN SMALL PORTIONS, COOLING BY USE OF AN ICE BATH, COOLING BY ADDING ICE AS AN INGREDIENT, USING CONTAINERS WHICH FACILITATE HEAT TRANSFER, OR OTHER EFFECTIVE METHODS. COOL FOODS UNCOVERED AND DO NOT STACK CONTAINERS OF HOT FOODS WHILE COOLING. STRONGLY RECOMMEND THAT ENTIRE COOLING PROCESS TAKE PLACE ON SHEET PANS IN WALK IN COOLER PRIOR TO MOVING KABOBS INTO OIL FOR STORAGE. VIOLATION CORRECTED DURING INSPECTION BY RELOCATING TO FREEZER TO SPEED COOLING PROCESS. (COS)*REPEAT VIOLATION - CONTINUED VIOLATION CAN RESULT IN FULL CREDIT TAKEN ON FUTURE INSPECTIONS AND POSSIBLE EMBARGO OF FOOD IF COOLING TIME FRAME EXCEEDED*
2.5
11.
INSUFFICIENT SANITIZER (LESS THAN 150 PPM) OBSERVED IN TWO OF THREE SANITIZER SPRAY BOTTLES TESTED. ENSURE THAT PROPERLY MIXED SANITIZER IS AVAILABLE IN ALL AREAS WHERE FOOD IS PREPARED. CHANGE OUT SANITIZER DAILY TO ENSURE PROPER CONCENTRATION. APPROVED CONCENTRATION FOR SANITIZER PRODUCT IN USE IS 200-400 PPM. CORRECTED DURING INSPECTION (COS).
2.5
17.
GASKETS OBSERVED TORN ON DRAWER COOLER - REPLACE GASKETS WHEN TORN. COWLING OF HOOD SYSTEM OBSERVED TO BE NOT CLEAN - MAINTAIN CLEAN. DRAIN PIPE OF DISH WASHER OBSERVED TO LACK PROPER AIR GAP OVER FLOOR SINK - HAVE PIPE CUT BACK OR STRAPPED TO PROVIDE TWO INCH AIR GAP BETWEEN PIPE AND FLOOR SINK. *NOTE: INDICATION OF CONTAMINATION OF PIPE FROM WATER IN FLOOR SINK CAN RESULT IN UP TO 5 POINT DEMERIT ON #19.*
1.0
General Comments
SMALL AMOUNT OF FOOD DEBRIS OBSERVED IN ONE BIN USED FOR STORAGE OF LIDS - MAINTAIN CLEAN. FOOD TRANSPORTED FROM OTHER LOCATION, BUT NO INDICATION OF PRESENCE OF CAMBROS OR OTHER FOOD TRANSPORTATION EQUIPMENT - ENSURE THAT ALL FOODS ARE MAINTAINED UNDER TEMPERATURE CONTROL DURING TRANSIT AND ARE TRANSPORTED IN FOOD GRADE CONTAINERS.
BEEF AND CHICKEN KABOBS OBSERVED COOLING IN DEEP STACKED PANS OF VEGETABLE OIL IN WALK-IN COOLER AT 85 DEGREES INTERNAL TEMP. FOODS BEING COOLED SHALL BE COOLED FROM 140 DEGREES TO 70 DEGREES WITHIN 2 HOURS AND FROM 70 DEGREES TO 45 DEGREES WITHIN 4 HOURS. FULLY COOL KABOBS ON SHEET PAN IN WALK IN COOLER BEFORE ADDING OIL. ADDING ROOM TEMPERATURE OIL TO COOLING PRODUCT DELAYS COOLING BY INCREASING VOLUME AND INSULATING PRODUCT FROM COLD AIR IN COOLER. USING REFRIGERATED VEGETABLE OIL INSTEAD OF ROOM TEMPERATURE OIL MAY SIGNIFICANTLY CUT COOLING TIMES. FOOD THAT IS NOT COOLED WITHIN PROPER TIME FRAME MUST BE DISCARDED. MANAGER CORRECTED ON SITE BY RELOCATING FOOD TO FREEZER AND ACTIVELY MONITORING FOOD TEMPERATURE DURING REMAINDER OF COOLING.
2.5
12.
TEST STRIPS FOR QUAT SANITIZER NOT PRESENT. TEST STRIPS PRESENT MAY ONLY BE USED FOR CHECKING CHLORINE (BLEACH) SANITIZERS. CONTACT CHEMICAL SUPPLIER FOR PROPER QUATERNARY SANITIZER TEST STRIPS.
1.5
16.
SINGLE SERVICE CUPS AT FRONT COUNTER NOT PROTECTED FROM CONTAMINATION. SINGLE SERVICE CUPS SHALL BE KEPT IN CLOSED DISPENSER OR SHALL BE FULLY SLEEVED WITH ORIGINAL PACKAGING SLEEVE TO PREVENT CONTAMINATION.
1.0
32.
TRASH BAGS AND OTHER LOOSE GARBAGE OBSERVED AROUND DUMPSTER. MAINTAIN OUTDOOR STORAGE SPACES AROUND DUMPSTER CLEAN TO PREVENT PEST HARBORAGE.
0.5
General Comments
ONE COVERED EMPLOYEE DRINK OBSERVED ON SHELF UNDER PREP TABLE NEAR DRY GOODS PACKAGING - RELOCATE DRINK. REPLACE PLASTIC-HANDLED SCRAPERS WHEN NO LONGER EASILY CLEANABLE.
CAN OF FOOD BEING WARMED IN WATER IN 3 COMPARTMENT SINK WITH DIRTY DISHES ON SINK.ALL FOOD PREP TO BE DONE AT THE 2 COMPARTMENT PREP SINK.
2.5
9.
EMPLOYEE DRINKS STORED ON PREP TABLES.BOTTLE OF COLOGNE STORED ON SHELF ABOVE PREP TABLE.PERSONAL KNEELING RUGS BEING STORED ABOVE DRY FOODS IN BACK STORAGE AREA.
2.5
16.
SINGLE SERVICE CUPS ARE STORED ON FRONT COUNTER WITH NO COVER OR PROTECTION.KEEP CUPS IN PLASTIC SLEEVES OR PLACE IN DISPENSERS.
1.0
General Comments
CLEAN SOLID SHELVES USED TO STORE CLEAN DISHES ON.TRANSITIONAL CONDITIONS MET.PERMIT ISSUED.
