6-301.14; Core; Hand wash sign not available in men's restroom. A sign or 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. PIC provided signage.
0.0
16.
4-602.11; Priority;Observed a few knives soiled on magnet. Equipment food-contact surfaces and utensils shall be cleaned: if used with Potentially hazardous food (time /Temperature control for food safety food), equipment, food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours- all items washed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed peppered ham, turkey, heat treated peppers, salami, bologna ect.. holding above 41F inside cold top station across from deli case due to items stacked above fill line and large meats placed in plastic containers. TCS foods shall be held at 41F or below. All items discarded.
1.5
23.
3-501.18; Priority; Observed improvements on date marking in walk in cooler. Observed no dates on chubs of ham, peppered ham, turkey, bologna stored in cold top station, where all items were holding above 41F. ...Food shall be discarded if it:
(1) Exceeds the temperature and time combination, except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.
1.5
39.
3-303.11; Priority; Observed frozen ice drip on uncovered bread inside tall reach in freezer. After use as a medium for cooling the exterior surfaces of food such as melons or fish , packages foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Food discarded.
0.0
55.
6-501.11; Core; Condenser is leaking inside tall reach in freezer. Observed two broken cabinet door hinges. Observed spray nozzle hanging above 3 comp sink has turned black, soiled and not easily cleanable. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace items.
3-302.11; Priority; Observed pan of raw steak stored directly above unwashed, uncovered lettuce and tomatoes inside walk in cooler. Separate raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or, or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
0.0
23.
3-501.17; Priority Foundation; Observed no date marking on on open packages of deli ham, peppered ham, turkey, and roast beef held deli case and walk in cooler. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. All Items dated.
3.0
28.
7-201.11; Priority; Observed awesome window cleaner next to saran wrap and sub rolls.Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
2.0
28.
7-203.11 ; Priority; Observed pink sanitizer solution stored inside spray bottle labeled bleach. A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. P sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials. Solution discarded.
0.0
28.
7-204.11 ; Priority; Observed quat sanitizer in bottle 500PPM. Observed quat solution residual greater than 500PM. Observed Dark blue color indicated on test papers. Quat sanitizer shall register 200-400PPM.Solution diluted and adjusted to proper range.
0.0
39.
3-303.11; Priority; Observed ice dripping from condenser on uncovered cucumbers inside deli case. After use as a medium for cooling the exterior surfaces of food such as melons or fish , packages foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food- item discarded.
0.0
47.
4-501.11; Core; Observed spray nozzle hanging above 3 comp sink damaged, soiled and not easily cleanable. Equipment shall be maintained in a state of repair and condition that meets the requirements. Replace spray nozzle.
3-501.18; Priority;Observed no date marking on all open chubs of deli ham, peppered ham, turkey, and roast beef held in all coolers. Food specified in par. 3 501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.All Items dated.
1.5
28.
7-201.11; Priority; Observed blue spray bottle stored next to uncovered bacon. Observed oven cleaner spray stored next to deli paper and aluminum foil. Observed sanitizer bucket stored next to saran wrap. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service articles or single use articles- all items placed in designated area.
1.0
28.
7-102.11; Priority Foundation; Observed one unlabeled blue chemical spray. 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- items labeled.
0.0
33.
3-501.15; Priority Foundation; Observed pans of cut lettuce cooling while tightly covered. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf
(2) Separating the food into smaller or thinner portions; Pf
(3) Using rapid cooling equipment
1) Arranged in the equipment
to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination.
Covers removed.
0.0
39.
3-305.11; Core; Observed cookie sheet of uncovered mushrooms stored directly under delivery inside walk in. food shall be protected from contamination by storing the food :
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.Item removed.
0.0
55.
6-501.12; Core; Observed thick buildup inside bottom of deli case. Observed soiled floor corners in facility.Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.11; Core;. Observed hole in the wall inside the mens restroom and a hole in the wall next to drying rack at 3 comp sink area. Physical facilities shall be maintained in good repair.
3-501.16 (A)(2) and (B); Priority; Observed several TCS items above 41F(see chart above) due to an issue with the walk in cooler door not closing when shut. TCS foods shall be held at 41F or below.
1.5
28.
7-204.11 ; Priority; Observed sanitizer residual greater than 500PPM in two buckets. Chlorine sanitizer shall register 50-200PPM. Solution diluted.
1.0
28.
7-102.11; Priority Foundation;Observed not label on blue chemical in a spray bottle.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- items labeled
0.0
38.
6-501.111; Priority Foundation; Observed live gnat fly out of container of lettuce holding on the cold top station. 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: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods, if pests are found, such as trapping devices and (D) Eliminating harborage conditions. Pest control sprayed today. EHS will follow up.
1.0
41.
3-304.14; Core; Observed wet wiping cloths stored on the counter. Wet or soiled wiping cloths shall be stored in a sanitizer solution in between uses.
0.0
47.
4-501.11; Core; Observed damaged spray nozzle hanging above 3 comp sink. Equipment shall be maintained in a state of repair and condition that meets the requirements. If item in no longer cleanable replace.
0.0
55.
6-501.11; Core; Observed door knob not properly affixed to the door on the mens restroom. Observed hole in the wall inside the mens restroom. Physical facilities shall be maintained in good repair.
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
5-202.12; Core; Observed handsink hot water ranging from 79-86F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust hot water to reach 100F.
0.0
18.
3-401.11; Priority; Observed final cook temp for chicken philly below 165F . Raw chicken foods shall be cooked to 165F or greater. Raw animal foods such as eggs, meat, fish, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the foods to a temperature and for a time that complies with one of the following methods based on the food that is being cooked:
(155oF) or above for 15 seconds for comminuted meats, fish, and game animals.
165F. EHS provided guidance to employee. Item reheated. Use thermometer to verify final cook temperatures.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed american cheese, , turkey, roast beef, swiss cheese ect.. holding above 45F.Items moved to walk in. TCS foods shall be held at 41F or below.
1.5
38.
6-501.111;Observed several flies landing on bread during the inspection. Observed gnats in around drying racks at 3 comp sink. 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:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. Call pest control.
1.0
49.
4-601.11(B) and (C); Core; Observed a buildup on shelving inside walk in cooler. Observed heavy food debris under deli case and reach in door. Observed dusty soiled equipment under line slicer. Gaskets, doors, high touch areas on reach-ins have food debris/buildup; sliding door on the glass cooler have food debris/residue accumulation.NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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
4-601.11 (A); Priority Foundation; Found several metal containers with stickers and sticker residue in clean dishes area, and also couple of containers with food residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Container returned for rewashing in 3-comp sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Observed couple of TCS foods in the glass display cooler that were out of temperature, above 41F. TCS foods (time/temperature control for safety food) shall be cold held at 41F or below. CDI - foods were moved to WIC for further cooling.
0.0
25.
3-603.11; Priority Foundation; Observed that consumer advisory was missing in the establishment. Food such as beef if served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a DISCLOSURE and REMINDER, and of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. CDI - PIC printed new consumer advisory for the establishment.
0.0
47.
4-501.11; Core; Observed that slicer does not work (back room), also new soda machine is leaking. Glass display cooler's door are misaligned and need to be repaired. Walk-in cooler door are rusty. Equipment shall be maintained in a state of good repair. Repair the above mentioned equipment.
0.5
49.
4-601.11(B) and (C); Core; Gaskets, doors, high touch areas on reach-ins have food debris/buildup; sliding door on the glass cooler have food debris/residue accumulation; reach-in underneath the display cooler has accumulation of water and food debris inside. Clean the above mentioned areas.
1.0
55.
6-501.12; Core; Floor under the shelves and equipment needs more frequent cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.
0.5
55.
6-501.11; Core; Observed holes on the wall in men's restroom. Physical facilities shall be maintained in good repair. Repair the wall.
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
2-501.11; Priority Foundation; Establishment does not have a written procedure or a clean up kit for vomit and diarrhea episodes. Instructions as well as a clean up kit for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
16.
4-601.11 (A); Priority Foundation; Found couple of metal containers in clean dishes area with food residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Container returned for rewashing in 3-comp sink.
0.0
44.
4-903.11(A), (B) and (D); Core; Observed metal containers that were stack together while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.
0.5
47.
4-501.11; Core; Soda machine is leaking underneath what causes the cabinet to deteriorate. Walk-in cooler door are rusty. Equipment shall be maintained in a state of good repair. Repair the above mentioned equipment.
0.5
49.
4-601.11(B) and (C); Core; Observed that shelves in the dry storage have residue accumulation; some of the gaskets on reach-ins have food debris buildup; sliding door on the glass cooler have food debris/residue accumulation. Clean the above mentioned areas.
0.5
55.
6-501.11; Core; Observed hole in the wall and missing tiles close to the drying rack. Area above 3-comp sink needs to be recaulk. Handwashing sink (front area) is leaking underneath, 3-comp sink also needs repair. Physical facilities shall be maintained in good repair. Repair those items.
1.0
55.
6-501.12; Core; Floor under the shelves and equipment needs more frequent cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.
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
*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 COVID-19 precautions.
*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. Ride along with intern Jackson Hooton.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
Inspection led by Lauren Plis Follow-Up: 12/11/2017
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly. Follow-Up: 05/04/2017
Be sure to have proper handwashing discussions with employees on a regular basis. Recommend checking cooling on roast to make sure it meets proper standards of 135-70 degrees F in 2 hours or less and 70-41 degrees F in an additional 4 hours or less. Roast may need to be cut into smaller pieces or be cooled in the freezer. Follow-Up: 12/10/2012
Observed several employees change tasks and gloves without washing hands. Glove use is not an alternative to handwashing. Observed one employee take off gloves, appear to fix his shoe, then place gloves on to prepare a customer sandwich without washing hands. Wash hands after changing tasks.
2.0
11.
Properly clean and sanitize slicer in back. Observed powdery debris on blade of slicer in the back. Properly wash, rinse, then sanitize all utensils before storing them as clean. Observed dirty utensils stored with clean utensils
1.5
16.
Keep all potentially hazardous hot foods 135F or above. Meatballs in hot hold unit ranged from 108F-145F. Meatballs were removed and reheated.
2.0
36.
Refrigerator unit under meat display case is leaking water. Have refrigerator compressor checked to ensure unit is working properly. Replace gasket on refrigeration unit under meat display case.
1.0
38.
Provide test strips to determine sanitizer strength. No test strips were available during inspection.
1.0
40.
Clean all refrigeration units especially underneath meat display case. Observed large amounts of debris in refrigerator
0.5
45.
Repair hole in wall underneath hand sink by walk in cooler.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Please call Brian Johnson, REHS with any questions @ 919-796-8053
All food handler drinks must be stored below food and food contact surfaces.
1.5
11.
Clean and sanitize tomato slicer. Observed dried tomato debris on "clean" tomato slicer. Sanitizer must be at least 200ppm(quat). Sanitizer in bottle was less than 200ppm(quat).
1.5
28.
Flies in kitchen area.
1.0
36.
Replace damaged gaskets(3) on 3 door freezer unit and 1 door refrigerator underneath meat dipslay case. Refrigerator unit under display case is leaking water. Have refrigerator compressor checked to ensure unit is working properly. Shelving throughout store is rusting. Make table, where steak sandwiches are made, lid is missing screw and is exposing insulation.
1.0
40.
Clean all shelving in the walk in cooler.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Observed employee wearing gloves change tasks(making sandwich to taking money at register) then put on gloves without washing hands and one employee took out trash and began putting gloves on, without washing hands. Gloves are not a substitute for washing hands. Hands must be washed each time gloves are changed.
Replace damaged gaskets(3) on 3 door freezer unit and 1 door refrigerator underneath meat dipslay case. Refrigerator unit under display case is leaking water. Have refrigerator compressor checked to ensure unit is working properly. Shelving throughout store is rusting.
1.0
40.
Clean all shelving in the walk in cooler. Observed hanging debris on shelving in walk in cooler.
Clean and sanitize tomato slicer. Observed gray material on cutting board that appeared to begrease. When asked, manager stated that it wasnt grease, but it was were the blades rubbed against the white cutting board. Gray material was removed with alcohol pad. Clean and sanitize can opener blade. Observed dried debris on can opener blade.
3.0
16.
Keep all potentially hazardous hot foods 135F or above. Meatballs ranged from 117F-138F.
2.0
34.
Clean all utensil storage bins. Observed debris on and in storage containers for utensils. Do not store spoons in slits of shelving. This only allows bare hand contact with the utensil end of the spoon when trying to get it out.
1.0
36.
Replace damaged gaskets(3) on 3 door freezer unit and 1 door refrigerator underneath meat dipslay case. Refrigerator unit under display case is leaking water. Have refrigerator compressor checked to ensure unit is working properly. Shelving throughout store is rusting.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Clean and sanitize slicer in back. Observed dried food debris on slicer that was covered with plastic bag on bottom shelf of prep table. Sanitizer should be available up front to spray counter tops and slicer when cleaning in between customers.
1.5
17.
Sliced tomatoes must be kept at 45F or below. Sliced tomatoes in the sandwich make area were 57F.
2.0
34.
Clean all utensil storage bins. Observed debris on and in storage containers for utensils. Do not store spoons in slits of shelving. This only allows bare hand contact with the utensil end of the spoon when trying to get it out.
1.0
36.
Replace damaged gaskets(3) on 3 door freezer unit and 1 door refrigerator underneath meat dipslay case. Refrigerator unit under display case is leaking water. Have refrigerator compressor checked to ensure unit is working properly. Trash can is missing chunk of plastic on the top. Replace trash can. Shelving throughout store is rusting.
1.0
43.
There is a crack on the handwash sink in front of store. Sink needs to be replaced because it is not easily cleanable.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Food debris was left on surfaces of multi-use food containers , after wash/sanitize steps.CDI-washed/sanit.
1.5
34.
Clean utensils were stored in bins that had debris build-up on interior surfaces.
0.5
36.
Prep refrigerator top lid insert is loose, exposing insulation. Paper food wrapper dispensor has peeling paint and corrosion on surfaces. Display refrigerator has broken door gaskets. Wire shelves where dry food bins are stored have dust/debris build-up on surfaces. Replace the rusted green wire shelf in back room, that single service items are stored on .
0.5
40.
Exterior of lids on dry food storage bins have build-up of debris on surfaces. Display refrigerator has build-up of pooled water and meat debris in bottom compartment.
0.5
46.
Light intensity is at 11-15 foot candles above 1 lid prep refrigerator and grill top (Must be at least 50fc over these surfaces). Fume hood caulking is loose and hanging over food prep surfaces.
0.5
49.
Documentation of approved training - 2 point credit awarded.
In 3 door freezer reach-in freezer, found raw chicken philly meat stored above raw beef philly meat. Foods should be stored according to final cook temperature in freezer and cooler units. Foods were moved. Behind register, bacon in a hot hold unit was held next to the hand sink within splash area, potential of contamination from splash at hand sink. Bacon was moved.
1.5
11.
Sanitizer in sanitizer compartment of 3 compartment sink is weak according to test strip. Proper concentration of quaternary ammonia is 200-400ppm. New sanitizer was mixed. Soda fountain and tea urn nozzles have mold; more frequent cleaning of nozzles may be required. Nozzles were removed and cleaned and sanitized during inspection.
1.5
19.
2 spray bottles containing blue liquid were not labeled. All chemical containers must be labeled with their contents.
0.0
36.
Replace torn gasket on low boy next to grill. Wire shelves in back dry storage area and behind make line have some corrosion, clean or replace shelves.
0.5
38.
Test strips were discolored, indicating lack of use. Be sure to use test strips frequently to insure that sanitizer is at proper concentration.
0.0
40.
Clean outsides of white plastic foods storage containers(mini sub, sugar, cornmeal, etc.) Clean inside of microwave. Clean inside bottom of meat cooler. Clean wire shelving throughout establishment. Clean lower shelves behind sandwich make line.
0.5
43.
Soap dispenser in ladies` restroom is not working properly, repair or replace.
0.0
44.
Close dumpster doors after use; work with others using dumpster to keep doors closed. Dumpster appears to be leaking on ground, are very dirty and not in good condition, replace dumpsters. Leaf litter around dumpster needs to be removed, there is risk of pest harborage in this area.
0.5
46.
Replace missing fan cover in walk-in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Establishment is trimming, cooking, and cooling roast beef in-house, also heating and cooling soups seasonally as well as meatballs and tomato sauce. Advised manager on cooling procedures and parameters. Recommend changing establishment to risk catergory 3 or 4 due to the cooking, heating, and cooling of several potenitally hazardous foods.
Observed employee put on gloves after handling money, did not see employee wash hands. Hands must be properly washed between glove changes. Gloves are not a substitute for handwashing. CDI
2.0
5.
Handsink in back of kitchen, near prep table was blocked by trash can and had storage in it. Handsinks must be easily accessible at all times and not used for storage. Trash can was moved and storage was removed. CDI
0.0
10.
In 3 door freezer, found raw chicken and beef stored above ready to eat foods. Do not store raw meats above ready to eat foods in freezers or coolers. Foods were moved. In meat/cheese display cooler, condensation was dripping on open turkey. Other meats and cheeses stored uncovered. Foods must be protected from contamination during storage and use. Keep foods covered. Foods were moved.
1.5
11.
Sanitizer in bottle was too strong according to test strips, sanitizer in sink was at correct concentration. Be sure to check sanitizer after mixing to make sure that it is at the correct concentration, 200-400ppm for quaternary ammonia and 50-200ppm for chlorine sanitizer.
0.0
26.
Found cup with handle down in food inside corn meal and sugar containers below prep table in back of kitchen. Do not store handle of cup or scoop in food, make sure handles are up out of food.
0.5
36.
Replace torn gaskets on small refrigeration unit near grill. Wire shelves in back dry storage area and behind make line have some corrosion, clean or replace shelves. Meat/cheese display cooler has dripping condensation and standing water in bottom of cooler, have cooler serviced or repaired. Paper towel dispenser above handsink on front line is loose, properly secure dispenser to wall. Clean black rubber mats on floor behind front counter/make line.
0.5
38.
Test strips do not appear to be used regularly. Test strips should be readily available and used frequently to check sanitizer.
0.0
40.
Inside and outside of oven need to be cleaned throughly. Sides of grill need to be cleaned. Clean outsides of white plastic foods storage containers(mini sub, sugar, cornmeal, etc.) Clean inside of microwave. Clean bottom of 3 door freezer. Gaskets on walk-in cooler have mold, clean gaskets.
0.5
44.
Keep dumpster area clean and place trash inside of dumpster not on ground around the dumpster. Also remember to close dumpster side doors after use. Dumpster appears to be leaking on ground. Dumpsters are very dirty and not in good condition, replace dumpsters. Leaf litter around dumpster needs to be cleaned out.
0.0
45.
Floors need additional cleaning throughout establishment. Evidence of water damage in ceiling of ladies restroom above handsink.
0.5
46.
Grill hood needs to be cleaned.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Small refrigeration unit near grill needs thermometer.
1.0
36.
Replace busted gaskets on small refrigeration unit near grill.
0.5
40.
Cleaning is needed inside small display refrigeration. Clean the sides and roof of refrigeration unit. Also clean wall caulk near three compartment sink.
0.5
44.
Keep dumpster area clean and place trash inside of dumpster not on grounds around the dumpster. Also remember to close dumpster side doors after use.
1.0
46.
Back kitchen where grill is needs more illumination. 50 foot candles of light required in food prep and cooking area. Currently you have 20-30 foot candles of light.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Need to protect rims of cups stored at cash register from the direct line of the customer`s mouth (sneeze protection), by keeping plastic sleave pulled over cup rims.
1.0
17.
Wire shelving inside walk in refrigerator has peeling/damaged finish coating that creates a cleaning obstacle. Remove build-up of dust from cooling coils on under counter(prep counter) refrigerator cooling unit. Condensation water is pooled on lower interior compartment of glass front display refrigerator. Clean the food wrapper dispensor to remove build-up of food splash/debris from surfaces. Cold water faucet handle on utensil wash sink does not supply water to faucet.
2.0
28.
Need to patch holes in walls over utensil wash sink and other areas throughout facility.
0.5
29.
Need at least 50fc of light over all food prep, cooking, utensil washing surfaces.
0.5
30.
Fume hood grills do not fit in fume hood correctly; need to replace with properly sized grills.
0.0
General Comments
Post handwashing signs in restrooms and at other handwash sinks in facility. Continue addressing the Transistional Permit List requirements.
