6-501.111; A few live roaches found by 3 compartment sink. Most roaches found are dead or dying. Treatment appears to be working. Will continue to monitor. Priority Foundation.
1.0
47.
4-501.11; Core; Multiple cooler gaskets torn. Oven not working properly (pilot part on order). Middle shelf in make line/reach in cooler (across from grill) missing bracket so shelf will not stay up. Equipment shall be kept in good repair. Gaskets and bracket on order.
1.0
49.
4-601.11(B) and (C); Core; Cleaning needed on exterior equipment and shelves in walk in cooler. Non-food contact services shall be clean to sight and touch.
0.5
55.
6-501.12; Core; Improvement on walls and floors cleaning. Walk in cooler area under cooling unit still needs cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-501.14; Core; Ceiling vents over make line by grill have heavy dust build-up. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
16.
4-602.11; Core; Ice maker bin has black residue and soda dispenser needs cleaning. Equipment such as ice bins, beverage dispensing nozzles, and ice makers, shall be clean to sight and touch.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cooked Pork from walk in cooler left out for half hour at 53F waiting to be placed in oven. Placed back in walk in cooler.
1.5
23.
3-501.17; Date marking missing on multiple items in reach in coolers and walk in cooler (hard boil eggs, cole slaw, potato salad). Potentially hazardous foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by educating PIC and date marking.
Priority Foundation;
1.5
28.
7-202.12; Many residential combat roach bait stations in facility. Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. Pesticides must be approved for restaurants. Removed from facility. Priority;
1.0
38.
6-501.111; Priority Foundation; Many live and dead roaches found in kitchen and storage areas. The premises shall be maintained free of insects, rodents and other pests by using methods such as trapping devices or other means of pest control.
1.0
41.
3-304.14; Core; Observed wiping cloths in cloudy quaternary ammonium sanitizer of less than 200 ppm. They shall be kept in approved, clean QA sanitizer at 200-400 ppm concentration and be free of debris. Make new batch of quat for wipes.
1.0
44.
4-901.11; Core; Observed clean inverted steel food containers stacked wet on rack by dishwasher. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
1.0
45.
4-903.11(A) and (C); Core; Styrofoam single serve cases and bags on floor in closet by office. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor.
0.5
47.
4-501.11; Core; Multiple cooler gaskets torn. Oven not working. Middle shelf in make line/reach in cooler (across from grill) missing bracket so shelf will not stay up. Equipment shall be kept in good repair.
0.5
49.
4-601.11(B) and (C); Core; Multiple wire shelves have heavy soil/grease debris. Soda dispenser needs cleaning. Thorough cleaning of equipment throughout facility. Non-food contact services shall be clean to sight and touch.
1.0
55.
6-501.12; Core; General cleaning of walls and floors around and under equipment needed. Walk in cooler floor has somethings spilled below cooling unit. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.5
55.
6-501.11; Core; AC unit in closet is dripping on floor.
0.0
56.
6-501.14; Core; Ceiling vents over make line by grill have heavy dust build-up. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
4-602.11; Core; Back interior of ice machine has black residue. Equipment such as ice bins, beverage dispensing nozzles, and ice makers, shall be clean to sight and touch. Clean and sanitize interior. Remove ice prior to cleaning.
1.5
41.
3-304.14; Core; Several wet wiping clothes on counter. Moist wiping cloths shall be stored and submerged in approved clean sanitizer between uses.
0.5
44.
4-901.11; Core; Observed clean inverted steel food containers stacked wet on rack by dishwasher. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
0.5
47.
4-501.11; Core; 3 compartment sink is splitting at top of well in center and right sink. No points taken.
0.0
49.
4-601.11(B) and (C); Core; Wire shelves and exterior/interior equipment such as coolers have soil/grease debris. Dry goods containers (sugar etc) need cleaning. Non-food contact services shall be clean to sight and touch.
0.5
55.
6-501.12; Core; General cleaning of walls and floors. Physical facilities shall be cleaned as often as necessary to keep them clean.
3-501.17; Date marking missing on turkey and meatloaf in reach in cooler. Potentially hazardous foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by educating PIC and date marking.
Priority Foundation;
1.5
41.
3-304.14; Core; Wiping clothes in buckets of very cloudy sanitizer. Wiping cloths held in sanitizer between uses shall be free of food debris and visible soil.
0.5
49.
4-601.11(B) and (C); Core; Some grease/soil debris on exteriors of equipment and shelving. Wire shelf with plates and wares has heavy build-up. Non-food contact surfaces shall be clean to sight and touch.
1.0
55.
6-501.12; Core; Cleaning need floors around equipment and against walls. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-602.11; Priority; Can opener has heavy build up of black residue on blade. Equipment food-contact surfaces shall be clean to sight and touch. Correct by running through dishwasher.
1.5
45.
4-903.11(A) and (C); Core; Case single service containers on floor in storage closet by soda dispensers. Single service items shall be stored at least 6 inches above floor. No points taken.
0.0
48.
4-501.14; Core; Cleaning needed dishwasher and backsplash. Warewashing equipment shall be cleaned to prevent contamination of equipment and utensils.
0.5
49.
4-601.11(B) and (C); Core; Sticky wire shelving where dishes are to right of 3 compartment sink. Non-food contact services shall be clean to sight and touch.
0.5
51.
5-205.15; Faucet at dishwasher leaking. plumbing shall be maintained in good repair. Core;
1.0
55.
6-501.12; Core; Food/soil build up on walls. Physical facilities shall be cleaned as often as necessary to keep them clean.
4-901.11; Core; Containers stacked wet on wire shelves. Clean equipment and utensils shall be stored dry or in a self-draining position that allows air drying.
1.0
47.
4-501.11; Core; Rusty shelving in dish drying area. Equipment shall be kept in good repair.
0.5
48.
4-501.14; Core; Cleaning needed on dishwasher and backsplash. Warewashing equipment shall be cleaned to prevent contamination of equipment and utensils.
0.5
49.
4-601.11(B) and (C); Core; Wire shelves have soil/grease debris. Dry goods containers (sugar etc) need cleaning. Non-food contact services shall be clean to sight and touch.
0.5
55.
6-501.12; Core; Cleaning needed of walls in multiple areas. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-301.12; Priority Foundation; No towels at handwash sink at left of ice machine. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels, a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature.
1.0
23.
3-501.17; Date marking missing on multiple items in reach in coolers. Potentially hazardous foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date.
0.0
23.
3-501.18; Priority; Beans/corn that was properly date marked but had exceeded the time/temperature limit in walk in cooler. Foods that are maintained at 41F or below may be held no more than 7 days. Foods were discarded during inspection.
1.5
44.
4-901.11; Core; Metal containers stacked wet on wire shelves. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.
0.5
49.
4-601.11(B) and (C); Core; Dry goods containers (sugar/brown sugar) food debris. Multiple shelves and wire shelves have soil/grease debris. Non-food contact services shall be clean to sight and touch.
4-501.114; Priority; Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Container and line to machine empty. Replaced with new container of chlorine and primed at time of inspection.
1.5
23.
3-501.17; Date marking missing on multiple items in reach in coolers. Potentially hazardous foods opened or prepared in the establishment shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date. CDI by educating PIC and date marking.
Priority Foundation;
1.5
49.
4-601.11(B) and (C); Core; Food/grease debris on wire shelving in walk in cooler and exterior surfaces of equipment such as coolers and shelving.
0.5
55.
6-501.12; Core; Floors in dishwash area need cleaning and mopping of puddles of water. Physical facilities shall be cleaned as often as necessary to keep them clean.
the hand wash sink temps only get to 83-93 degrees. 5-202.12; Core;A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. The owner is working to fix this issue. Will return in 10 days to check on the hand sink issue.
1.0
16.
4-601.11 (A); Priority Foundation; the can opener blade has build up of debris on it, several metal pans stored clean have stickers on them, there is residual food in the bottom of them. also. All of these items were sent to the dish pit for cleaning.
1.5
43.
3-304.12; Core; the scoop handle was down in the food product. During pauses of food prep keep the handles out of the food product. The handle was removed.
0.5
44.
4-903.11(A), (B) and (D); Core; many pans are stacked wet on the drying rack. Clean equipment and utensils shall be stored in such a way that air drying can occur. Separate these items to dry.
0.5
55.
6-501.12; Core; shelves have some build up of debris on them, floors also need to be cleaned. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Do a detailed cleaning.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources NO PIC SIGNATURE DUE TO COVID 19 PANDEMIC
2-501.11; Priority Foundation; a procedure for clean up of vomiting and diarrheal events was given to the PIC.
0.0
10.
5-205.11; Priority Foundation; a scrubbing pad and other items were sitting on the sink.B) A handwashing sink may not be used for purposes other than handwashing. Pf
The items on the sink were removed.
1.0
22.
3-501.16 (A)(2) and (B); Priority; sliced tomatoes, slaw cut lettuce and other TCS foods were out of temp in the reach in coolers and in the make line units. TCS/ready to eat foods shall be held at 41 degrees at all times. Manager is aware of the situation. Ice bath foods to keep TCS items at 41 degrees and below. The manager will add more freon to the unit until the unit can be fixed. Will return for a verification visit.
1.5
49.
4-602.13; Core; large tubs of dry ingredients have a large amount of build up on the outsides of them. Non food contact surfaces shall be cleaned often to keep clean. Clean these containers.
0.5
55.
6-501.12; Core; the kitchen needs an overall cleaning on surfaces, on the floors and under equipment. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean these areas.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources No PIC signature due to covid pandemic. Follow-Up: 11/06/2021
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*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.
EMPLOYEE DRINK STORED ABOVE CLEANED SANITIZED DISHES AT DISH MACHINE, SEVERAL CUPS OBESERVED DISPOSED OF IN TRASH WITH NOT LIDS, DRINK ARE TO BE STORED WITH A LID BELOW FOOD AND FOOD PREP/CONTACT SURFACES, AND HANDS ARE TO BE WASHED WHEN NO STRAWS ARE USED PRIOR TO RESUMING FOOD HANDLING
1.5
3.
HANDS ARE TO BE WASHED AFTER HANDLING RAW MEATS PRIOR TO HANDLING READY TO EAT FOOD; SEVERAL EMPLOYEES OBSERVED WIPING HANDS ON CLOTHES, BUT NOT WASHING HANDS; DISH WASHER NOT WASHING HANDS PRIOR TO HANDLING CLEANED DISHES AND UTENSILS; BAR SINK COMPLETELY DRY, SHOWING NO USE AT ALL THIS EVENING
2.0
4.
LINE COOK OBSERVED HANDLING RAW HAMBURGERS THEN HANDLING READY TO EAT FOODS WITH BARE HANDS, NOT WASHED, EMPLOYEE AT SMOKER OBSERVED HANLING WINGS IN BASKET NO GLOVES, EMPLOYEE OBSERVED CUTTING VEGETABLES AT PREP LINE NO GLOVES; DISCUSSED WITH MOD
1.5
5.
BAR HAND SINK OBSTRUCTED BY ROLLING RACK OF CLEANED GLASSES, KEEP IT CLEAR TO ENCOURAGE HAND WASHING
1.5
10.
PANS SETTING WITH BOTTOMS IN DIRECT CONTACT WITH FOOD IN MAKE LINE PREP UNIT, KEEP SEPARATED WITH FOOD FILM, NOT ORDER TICKET; SINGLE PORTION DRESSINGS IN WALKIN STORED BELOW RAW HAMBURGER, STORE RAW MEATS BELOW READY TO EAT FOOD; ICE BEING SCOOPED FROM MACHINE RAKING GLASS THROUGH IT, USE ONLY HANDLED SCOOPS; BRISKET IN DIRECT WITH COOLING RACK. DISCUSSED WITH MOD; FOODS REMOVED AND STORED PROPERLY; DO NOT SOAK WOOD IN PREP SINK, THIS PRACTICE SHALL BE DONE IN A CONTAINER NOT THE PREP SINK
1.5
11.
SEVERAL PLATES, BLADES, UTENSILS, PANS, ETC STORED WITH FOOD DEBRIS STILL PRESENT, GLASSES WITH LIP PRINTS STILL PRESENT;.... THOROUGHLY CLEAN AND SANITIZE FOOD CONTACT SURFACES
1.5
17.
RIBS, BRISKET, AND PORK STUFFED HUSH PUPPIES (THESE WERE FROM 062512 AND DISPOSED OF) AT 50F MUST MAINTAIN 45F OR LESS, DO NOT STORE BRISKET BETWEEN COOLING PRODUCTS AS HEAT MAY BRING COOLED FOOD BACK UP INTO DANGER ZONE
2.0
19.
TWO BOTTLES STORED AT SMOKER PREP TABLE, MOD IDENTIFED CONTENTS AS SANITIZER, SMOKER EMPLOYEE IDENTIFIED AS DEGREASER; DEGREASER STORED IN UNMARKED BOTTLES AT DISH MACHINE CLEAN LANDING; STORE CHMEICALS IN SEPARATE AREAS, AWAY FROM FOOD AND FOOD CONTACT SURFACES; PROPERLY LABEL SPRAY BOTTELS; FIRST AID KIT STORED WITH BREAD
3.0
23.
TOO MUCH MEAT STORED IN A PILE IN WALK IN COOLER, AND TOO TIGHTLY COVERED, SHINGLE MEAT, OR STORE IN SHALLOW SINGLE LAYER TO ALLOW TO COOL MORE RAPIDLY, KEEP LOSELY COVERED
1.0
26.
SMALL BOXES OF DRY PRODUCT NOT STORED IN RESEALABLE CONTAINERS OR WRAPPED TIGHTLY IN FOOD FILM; SEVERAL LARGE BAGS NOT STORED IN CLEAN LABLED CONTAINERS, BAGS ARE SETTTING OPEN
0.5
33.
DO NOT USE SINGLE SERVICE PORTION CUPS FOR CHEESE SCOOPS, USE ONLY APPROVED SCOOPS WITH HANDLES, KEEP HANDLES STORED OUT OF PRODUCT
0.5
34.
ALLOW PANS MORE AIR DRY TIME PRIOR TO STACKING; STORE CLEANED SANITIZED BOWLS UTENSILS ETC IN CLEAN COVERED CONTAINERS; DO NOT STORE POUR SPOUTS ON BAR HANDSINK
0.5
35.
SLEEVE OF SINLGE SERVICE LIDS, AND SOME SINGLE SERVICE PORTION CUPS SETTING ON DRAINBOARD WHERE WOOD IS BEING SOAKED FOR SMOKER
0.5
38.
DISH MACHINE NEEDS THOROUGH CLEANING INSIDE AND OUT, DOOR TRACKS, ETC, LOTS OF SCALE BUILD UP
Ribs were at 49F in the walk in cooler. Per mgr, they had been pulled out for use at lunch and then were determined to be not of sufficient quality and were returned to the cooler for possible use for soup. Mgr discarded ribs. If foods sit out for any amount of time, monitor temps.
2.0
19.
Two bottles of cleaners hanging from the clean side drainboard in the bar. Store chemicals in a designated area and in a manner to prevent possible contamination.
1.5
23.
Much improvement on cooling practices, however rutabagas were still sitting on table after one hour in cooking pot. Temp was at 91F. Start cooling procedures immediately and/or document cooling protocols and temps.
1.0
39.
Replace non-NSF shelving and food processor.
0.0
44.
Remove debris from dumpster area.
0.5
47.
All storage must be 12 inches above the floor or 6 inches if easily portable (on wheels).
0.5
49.
Documentation of approved training - 2 point credit awarded. zf 7/12/11.
Freezer has a leak and is leaking on food. Freezer must be repaired or replaced by Friday Nov 4th. Do not use food that is leaked on. Upon arrival EHS observed many items (ribs, etc) being removed from the walk in cooler to be covered and returned to the walk in. These items should be covered as soon as they are out of the cooling process.
1.5
11.
Dish machine was not working at the time of inspection, although it was being used. The machine did not have water in it. EHS filled machine. Sanitizer concentrate bucket did not contain sanitizer concentrate. Service tech arrived and changed out the sanitizer until a new bucket could be ordered. EHS will return on Friday Nov 4th, must have the correct sanitizer concentrate at that time. Soda gun nozzles need more frequent cleaning.
1.5
14.
Mashed potatoes and beans were above 45F after cooling from previous day. All foods must cool from 135 to 70F within two hours and 70 to 45F within another four hours. CDI-discarded. EHS provided sample cooling log.
2.0
16.
Onions and sweet potatoes were below 135F on the steam table. Mushrooms were below 135F sitting on prep table. CDI-reheated to 165F to be held at 135F or above.
2.0
17.
House made salsa and slaw in the drop in cold hold unit were above 45F. Use lids to help maintain temps. Four door cooler was not maintaining temps below 45F. Items were either transferred to walk in cooler or discarded. Beans and mashed potatoes were above 45F outside of the six hour cooling requirement. CDI-discarded. Items in the flip top cooler were above 45F. CDI-cooler adjusted down.
2.0
23.
Mashed potatoes, beans and onions were tightly sealed during the cooling process. Beans were in large container. Leave foods loosely covered or uncovered if otherwise protected until below 45F. Cool in shallow, small portions. Use chill wands, ice baths, frequent stirring, etc. to meet cooling requirements. EHS provided sample cooling log.
1.0
25.
Provide air temp thermometer for the four door cooler.
0.0
28.
Numerous flies observed in facility at the time of inspection. Back door was wide open. Keep back door closed and implement aggressive fly control measures.
1.0
33.
Do not store tongs on oven door handles, they are not adequately protected from possible contamination.
0.0
36.
Repair dripping freezer. Repair four door cooler that is not maintaining temps.
0.5
38.
Repair cold water faucet on the three compartment sink.
0.0
40.
Cleaning needed on shelving inside of refrigeration, inside of freezer, outsides of equipment.
0.5
43.
Hot water does not work at the kitchen door handwash station, repair. Provide papertowels within arm's reach at the bar handwash station.
1.0
44.
Remove debris from dumpster area.
0.5
45.
Floors and walls need cleaning under and behind equipment.
0.5
47.
All storage must be 12 inches above the floor or 6 inches if easily portable (on wheels).
0.5
48.
Do not prop open the back door, it was propped open during most of the inspection. May install a fly fan if that keeps the flies out.
0.0
49.
No documentation of approved training - no credit awarded.
CHICKEN WINGS SETTING IN WALK IN COOLER WITH NO COVER, BIN OF FOOD IN WALK IN NOT COVERED...MAINTAIN COVER ON FOODS WHEN STORED, LOSELY COVER WHEN COOLING; DO NOT USE CUPS TO SCOOP ICE, USE ONLY CLEAN HANDLED SCOOPS..ADVISED EMPLOYEE TO USE SCOOP; STORE HAMBURGER BELOW PORK FOLLOWING COOKING FINAL TEMPS
1.5
11.
DISH MACHINE NOT SANITIZING, NO CHLORINE REGISTERING, TEC THAT SERVICED WHILE ON SCENE INDICATES CHLORINE WAS OLD, CHANGED OUT, DISH MACHINE SANITIZING CORRECTLY NOW. LOTS OF SOILED "LEFT OVER" PLATES UTENSILS ETC STILL PRESENT. REMOVE OLD LEFT OVERS OR CLEAN; CLEAN INTERIOR ICE MACHINE GUARD, SLIME BUILD UP STARTING
1.5
19.
SEVERAL BOTTLES NOT LABELED WITH CHENICAL PRESENT...ALWAYS MAINTAIN AT THE VERY LEAST THE COMMON NAME OF THE CHEMICAL CONTAINED IN THE BOTTLE
1.5
28.
TOO MANY FLIES PRESENT IN KITCHEN, SEEK AGRESSIVE CONTROL MEASURES
1.0
35.
DO NOT REUSE SINGLE SERVICE ALUMINUM PANS OR LIDS, KEEP SINGLE SERVICE FOOD TRAYS INVERTED
No documentation of approved training - no credit awarded.
0.0
General Comments
THANKS YOU FOR THE WORK TOP FRIG IN THE BAR, HOWEVER THE LOCATION HAS CREATED A SPLASH ISSUE WITH THE HANDSINK, RELOCATE THE FRIG OR PROVIDE A SPLASHGUARD. RELOCATE CUT OFF FOR CHEMICAL FEED TO THREE COMP SINK SO THAT A SEPARATE BIBB IS SET UP FOR THE CHIEMICAL FEED AND THE SINK BACKSPLASH LEVEL.
UPON ENTRY TO THE KITCHEN, OBSERVIED DRINKS AT PREP TABLE, DISH AREA, AND CONDIMENT TABLE...CUPS MOVED AND/OR DISPOSED OF. DRINKS DID HAVE LIDS, SOME WITH STRAWS. DRINKS MUST HAVE LIDS AND BE STORED AWAY FROM FOOD AND OR FOOD CONTACT SURFACES...IF STRAWS ARE NOT USED, HANDS MUST BE WASHED AFTER CONSUMING PRODUCT AND BEFORE RESUMING FOOD PREP.
1.5
3.
EMPLOYEE OBSERVED EATING IN KITCHEN STAYING BEHIND CONDUIT AREAS SO NOT TO BE SEEN, NO HAND WASHING PRIOR TO RESUMING FOOD PREP, ADVISED HIM TO WASH HANDS, NEVER SAW HIM ACCOMPLISH THIS, ANOTHER EMPLOYEE STARTED PUTTING ON GLOVES PRIOR UPON ENTRY TO KITCHEN AT INSPECTION BEGINING...ADVISED HANDS ARE TO BE WASHED PRIOR TO DAWING GLOVES, HE USE A STAINED CLOTH WASH CLOTH TO DRY HANDS, HE WAS ADVISED TO USE ONLY PAPERTOWELS TO DRY HANDS
2.0
11.
SEVERAL USED PLATES AND BINS WITH FOOD DEBRIS STILL PRESENT, LOTS OF UNUSED LEFT OVER PLATES FROM PREVIOUS OWNER STILL SOILED (ACCORDING TO MGMT) ADVISED TO REMOVE OR CLEAN; BAR SINK SITUATION WILL NEED A SPLASH GUARD IF "CHILLING VAT IS USED ON FOUR COMP SINK...MGMT INDICATES THE UNUESD ICE WELL WILL BE USED FOR CHILING WINE, RECOMMEND NSF APPROVED FRIG FOR OPENED FOODS
1.5
17.
TOO MANY WINGS TODAY ATOP COLD HOLD UNIT ABOVE 48F, THOSE WINGS WERE PULLED AND PLACED INTO WALK COOLER ON A SINLGE LAYER SHEET PAN TO COOL BACK DOWN--ADVISED TO USE REGUALR STAINLESS PAN TO PORTION IN UNIT, STORE ONLY TO LOAD LINES, RECOMMEND GETTING LIDS BACK ON UNIT AND USE THEM WHEN NOT BUSY TO KEEP BETTER TEMP MAINTAINED ON FOOD
2.0
29.
NO HAIR RESTRAINTS AT ALL ON ANY FOOD WORKER IN BACK...EFFECTIVE HAIR RESTRAINST MUST BE WORN BY FOOD WORKERS
0.5
34.
A FEW BINS STACKED WET...ALLOW MORE AIR DRY TIME PRIOR TO STACKING
0.0
40.
CLEAN DISH MACHINE, FRIG INTERIORS, TABLE EDGES
0.5
46.
REPLACE TWO KITCHEN CEILING MOUNTED LIGHT FIXTURES MISSING SHIELDS
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
DO NOT STORE PREP COOLER LIDS NEXT TO HANDSINK, SPLASH PRESENT ON UNITS, STORE IN A CLEAN DRY AREA; CONTINUE WITH TRANSITIONAL DUE COMPLETED BY AUGUST 19, 2011
