6-301.12; Priority Foundation; Noted soap missing for handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
(A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; (C) A heated-air hand drying device; (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
1.0
15.
3-302.11; Priority Foundation; Noted several containers of cut, washed produce and queso left uncovered in the walk in cooler. Ensure all food items are kept protected at all times.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted containers of sliced tomato, sour cream and raw shelled eggs were temping between 43-44 F in the work top cooler. TCS items must be stored at 41 F or below for cold storage. Further investigation determined cooler drawer went into defrost mode. CDI-Instructed PIC to adjust temperature on work top cooler to cool noted items.
1.5
40.
2-402.11; Core; Noted food employee prepping food without donning a hair net. Except as provided in par. (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.0
47.
4-501.12; Core; Need to replace the deeply scratched and discolored cutting board attached to the work top cooler. Also need to repair or replace the wooden cutting board that's attached to steam line. 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.
1.0
47.
4-501.11; Core; The gaskets on the cooler drawer are significantly torn and damaged. Replace cooler drawer gaskets.
0.0
55.
6-501.12; Core; Observed discolored stains and smudges on the ceiling tiles throughout the prep area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-301.14; Core; Noted handwashing signage missing for handwashing sink located near Meat/ Poutlry sink. 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. CDI- Handwashing sign provided, again.
0.0
15.
3-302.11; Priority Foundation; Found a raw eggs stored above ready-to-eat food items in the prep cooler. Noted rewrapped raw beef stored above open bottle of sauces in the 2 door reach-in cooler. Also noted multiple containers of raw chicken and raw beef left uncovered in the walk-in cooler. Stored raw animal proteins below ready-to-eat food items and keep food covered to reduce to risk of contamination. CDI-Food re-arranged and covered.
1.5
16.
4-601.11 (A); Priority Foundation; Noted soiled fajita iron skillets, lids, serving containers, and fryer cover stored as being clean near the cook line and dishmachine area. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Items sent to dish pit for rewashing.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted containers of sliced tomato and raw chicken were temping between 44-45 F in the cooler drawer unit. TCS items must be stored at 41 F or below for cold storage. Further investigation determined cooler drawer went into defrost mode. CDI-Instructed PIC to adjust temperature on cooler drawer to cool noted items.
1.5
33.
3-501.15; Priority Foundation; Observed deep plastic containers of queso cooling in the walk-in cooler. Also found a container of diced tomato cooling in the prep cooler unit. Discussed breaking down food items into smaller, shallow containers during the cooling process. Also discussed cooling food in equipment that has the capacity to rapidly cool food items (ex. walk in cooler, reach in freezer). CDI- Queso broken down into smaller containers and place back into walk in cooler. Diced tomato transferred to walk in cooler.
1.0
38.
6-501.111; Core; Observed flies hovering the prep kitchen. 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 or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and (D) Eliminating harborage conditions.
1.0
39.
3-305.11; Core; Upon arrival, noted deep containers of salsa rojo and salsa verde being stored on the floor in the walk in cooler. Keep all food items at least 6 inches off the floor and stored in a clean, dry location.
1.0
39.
3-307.11; Core; Observed pans of tortilla and a basket of lemons left uncovered in the prep kitchen. Keep all foods covered to prevent to risk of contamination.
0.0
47.
4-501.11; Core; Need to replace the missing gas stove knob covers at the cook line. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
47.
4-501.12; Core; Need to replace the deeply scratched and discolored cutting board attached to the work top cooler. Also need to repair or replace the wooden cutting board that's attached to steam line. 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.
1.0
47.
4-501.11; Core; The gaskets on the cooler drawer are significantly torn and damaged. Replace cooler drawer gaskets.
0.0
49.
4-601.11(B) and (C); Core; Detail cleaning needed for the all cook-line equipment and back-splash wall surface behind flat top grill. Observed an accumulation of encrusted grease/ residue build-up on the sides of the deep fryer and flat top grill unit. Also need to clean the interior surface of the tall reach-in freezer unit. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
1.0
55.
6-201.11; Core; Noted a few ceiling tiles missing near the back of the prep kitchen. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
0.0
56.
6-501.14; Core; The hood vents above the cook line need detail cleaning. Observed an accumulation of greasy build-up along noted hood vents. ntake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
6-301.14; Core; Noted handwashing signage missing for handwashing sink located near Meat/ Poutlry sink. 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. CDI- Handwashing sign provided.
0.0
16.
4-602.11; Priority Foundation; Found a tub of soiled salsa decanters stored as being clean. Also observed multiple grease residue on baking pans and containers lids. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Items sent back to the dish pit area for recleaning and sanitizing. Verification required
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted diced tomatoes on the work top table and sliced tomatoes in the cooler drawer were temping between 46-51 F. Maintain TCS items at 41 F for cold holding. CDI- discarded.
1.5
35.
3-501.13 ; Priority Foundation; Noted vacuum packs of raw salmon thawing in the Walk-cooler unit. CDI- Instructed PIC to cut the packaging or remove noted fish completely from the package during the thawing process.
0.5
47.
4-501.11; Core; Need to replace the missing gas stove knob covers at the cook line. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.0
47.
4-501.12; Core; Need to replace the deeply scratched and discolored cutting board attached to the work top cooler. Also need to repair or replace the wooden cutting board that's attached to steam line. 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.
1.0
49.
4-601.11(B) and (C); Core; Detail cleaning needed for the all cook-line equipment and back-splash wall surface behind flat top grill. Observed an accumulation of encrusted grease/ residue build-up on the sides of the deep fryer and flat top grill unit. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
1.0
55.
6-501.12; Core; Observed discolored stains and smudges on the ceiling tiles throughout the prep area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation; Observed greasy residue and dried-on food build-up on serving containers, squeeze bottles and lids stored as being clean. Also observed some sticky residue build up on the can opener blade unit. Found a tub of soiled salsa decanters stored being clean on the shelf space below the soda machine. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- items sent back to the dish pit area for recleaning and sanitizing.
1.5
16.
4-602.11; Priority; Observed black organic build-up on the interior gaskets of the soda machine dispensing nozzles. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned at least every 24 hours for equipment such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT. CDI- REHS instructed PIC to clean and sanitizer nozzles.
0.0
23.
3-501.17; Priority Foundation; Found containers of poblano, tamales, salsa Verde and Queso not properly date marked in the walk in cooler unit and prep cooler. Person in charge stated items were prepared more than 24 hours prior to the inspection. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items relabeled during inspection.
1.5
23.
3-501.18; Priority; Found a large container of salsa rojo date marked for 10/19 in the tall reach-in cooler. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- item discarded.
0.0
28.
7-204.11 ; Priority; Noted the chlorine sanitizing solution one of the sanitizer buckets was reading above 200ppm. Required strength must be between 50 to 200ppm. CDI- Sanitizer remixed.
1.0
43.
3-304.12; Core; The scooper for the tortilla drawer was stored on a soiled surface. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
0.5
45.
4-903.11(A) and (C); Core; Unpackaged styrofoam To-Go containers were stored in a upright position. Store to-go containers in a inverted position to avoid the risk of contamination.
0.0
47.
4-202.11; Core; Observed a few chipped/damaged ladles and serving lids stored for re-use on the utensil storage rack. Discussed phasing out any damaged, cracked or chipped utensils to avoid the risk becoming a physical hazard. Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. CDI Priority;CDI- items removed
0.0
47.
4-501.11; Core; The prep cooler door panel below the steam line is damaged and continous to fall off when opened. Person in charge stated they have ordered parts for repairs. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
1.0
47.
4-501.12; Core; Need to replace the deeply scratched and discolored cutting board attached to the make line. 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.
0.0
49.
4-601.11(B) and (C); Core; Detail cleaning needed for the all cook-line equipment and back-splash wall surface behind flat top grill. Observed an accumulation of encrusted grease/ residue build-up on the sides of the deep fryer and flat top grill unit. Also noted an accumulatio of tortilla crumbs on along the cambros and top surface of the tortilla drawers. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
1.0
51.
5-205.15; Core; At the dishmachine area, need to tighten the loose faucet handle on the handwashing sink. Ensure all plumbing is in good repair.
4-601.11 (A); Priority Foundation; Observed some build-up on the can opener blade mounted near the vegetable prep sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- EHS Instructed PIC to clean blade.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Containers of shredded lettuce an diced tomato were temping between 44-50 F in the make line. Observed a container of sliced tomato temping at 45 F in the top cooler drawer as well. Make sure all TCS items are held at 41 F or below for cold storage.CDI- discarded.
1.5
24.
3-501.19; Priority Foundation; Establishment is holding their House-made salsa on Time as Public Health Control (TPHC) for 4 hours. Noted salsa unmarked without their time removed from temperature control or the discard time. Education provided in regards to TPHC methods. CDI- Items discarded
3.0
39.
3-305.11; Core; Noted multiple containers of Queso and cut produce left uncovered in the Walk-in Cooler. Also noted a tray of taco shells and cut lemons left uncovered in the prep kitchen. Store food in a clean dry location to avoid contamination. EHS instructed PIC to cover noted items.
1.0
44.
4-901.11; Core; Noted a few serving containers stacked while still wet. Discussed cross stacking containers to allow them to air dry before stacking containers together.
0.0
47.
4-501.11; Core; The walk-in cooler door panel is damaged and difficult to close. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.5
49.
4-601.11(B) and (C); Core; Detail cleaning needed for all storage and equipment surfaces. Notes an accumulation of dried-on food residue on the rear meat and vegetable prep sink. Noted residue build-up on the tops surface of the chemical dishmachine and storage racks throughout the prep kitchen. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
1.0
51.
5-205.15; Core; The three compartment sink faucet has a leak at the base. Ensure all plumbing systems are maintained in good repair.
0.0
54.
5-501.110; Core; Need to place a trash can near the handwashing sink located near the keg coolers. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
0.0
55.
6-501.12; Core; Observed black build-up on the wall panel behind the scrap sink. Also noted some spillage and residue on the floors through out the prep kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
3-302.11; Priority Foundation; In the two-door reach in cooler, noted rewrapped raw steaks stored above ready-to-eat cooked pork. In the slide out cooler drawer, observed rewrapped batches of cooked pork stored in the same container with raw beef and raw chorizo. Keep raw meats stored below or completely separate from pre-cooked/ready to eat foods. CDI- Discussed with PIC. All items were rearranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted multiple containers of TCS food items reading between 42-43 F in the Walk-In Cooler. The ambient air for the Walk-In was initially 40 F. Further investigation also determined the walk-in cooler door panel is no longer self-closing, thus causing some of the cold air to escape if not manually closed. CDI-Ambient air was adjusted within the unit to 38 F. Noted TCS items dropped to 41 F
1.5
23.
3-501.18; Priority; Found a bulk container of refried beans (2/5) and a container of mashed potatoes (2/6) held past seven days in the Walk-In cooler unit. Items may be held for no more than 7 days with the day of prep counting as day one.
0.0
35.
3-501.13 ; Priority Foundation; Noted ROP packs of raw salmon and tilapia thawing in the Walk-cooler unit. CDI- Instructed PIC to cut the packaging or remove noted fish completely from the package during the thawing process.
0.5
37.
3-302.12; Core; Found a bulk container of sugar and Quart container of garlic powder missing a label in the dry ingredients area. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
0.0
41.
3-304.14; Core; Found wet wiping cloths stored in Sani-bucket with 0ppm Chlorine solution. Wet wiping cloths must be stored submerged in a sanitizer solution in between use. Chlorine sanitizer solution must read between 50-200 ppm for effective use. CDI-Sanitizer remixed to 150 during inspection.
0.0
47.
4-501.11; Core;; The walk-in cooler door panel is damaged and difficult to close. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.5
49.
4-601.11(B) and (C); Core; Noted an accumulation of grease build-up on the back splash and side panels of the flat top grill unit and deep dryer units. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Overall significant improvement made in cleaning the storage racks through-out the facility.
0.5
51.
5-205.15; Priority; Noted a leak at the drain line below the scrap sink. Ensure all plumbing systems are maintained in good repair.
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
3-302.11; Priority; Found multiple containers of Queso, salsa verde and chopped produce left uncovered in the walk in cooler unit. Ensure food is covered and protected from contamination. CDI- Instructed PIC to cover noted food items in walk in cooler unit.
0.0
16.
4-601.11 (A); Priority Foundation; Observed some sticky residue build up on the can opener blade unit. Also noted multiple soiled plastic and stainless steel container lids stored as being clean on the utensil storage racks. Found a tub of soiled salsa decanters stored being clean on the shelf space below the soda machine. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- items sent back to the dish pit area for recleaning and sanitizing.
1.5
23.
3-501.17; Priority Foundation; Found multiple containers of salsa, salsa Verde and Queso not properly date marked in the walk in cooler unit. Person in charge stated items were prepared more than 24 hours prior to the inspection. Also found a container of cooked chicken tamales and cooked pork missing date marked labels in the reach in freezer unit and prep cooler unit. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items relabeled during inspection.
1.5
24.
3-501.19; Priority Foundation; Establishment is holding their House-made salsa on Time as Public Health Control (TPHC) for 4 hours. Noted salsa unmarked without their time removed from temperature control or the discard time. Written Procedures also missing for Salsa as well. Education provided in regards to TPHC methods. VR- I will return by November 14th to ensure TPHC written procedures onsite and properly followed.
1.5
28.
7-102.11; Priority Foundation; Need to label the container of powdered detergent on the chemical storage rack. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Instructed PIC to relabel.
0.0
35.
3-501.13 ; Core; Noted ROP packs of raw salmon and tilapia thawing in the walk in cooler and 2 door reach in cooler unit. CDI- Instructed PIC TO cut the package or removing completely from the package during the thawing process.
0.5
37.
3-302.12; Core; Need to relabel the bulk containers of salt, flour and spices on the dry ingredients rack. Noted labels have faded out or are not labeled at all. Label all dry food containers that are removed from the original container with the common name of the product.
0.0
41.
3-304.14; Core; Observed wet wiping cloths laying across prep table surfaces and on the back of the scrap sink in the dish area. Ensure wet wiping cloths are submerged in sanitizer solution in between use.
0.5
44.
4-901.11; Core; Noted multiple serving containers were stacked while still wet. Allow all dishes and utensils to completely air dry prior to storing.
0.0
45.
4-903.11(A) and (C); Core; Observed clean utensils, pitchers and lids being stored on soiled storage racks in the prep kitchen area. Store all utensils and equipment in a clean, dry location.
0.5
47.
4-501.11; Core; The walk in cooler door panel is damaged and difficult to close. PIC stated a work order has been placed for noted door panel. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
0.0
49.
4-601.11(B) and (C); Core; Observed an accumulation of residue build up on the utensil storage racks located between the make line and dish area. Also noted an accumulation of grease build up on the back splash and side panels of the flat top grill unit and deep dryer unit. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
51.
5-205.15; Core; Portion of the drain line below the vegetable prep sink has been removed . Ensure plumbing is maintained in good repair. Discussed having drain line repaired.
0.0
55.
6-501.12; Core; Observed an accumulation of dust build up on the compressor fan unit and ceilings in the walk in cooler unit. Also noted an accumulation excess standing water on the floors spaces behind the cook line equipment and floor spaces in the dish area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
0.5
56.
6-305.11; Core; Observed personal cloths, shoes and deodorant stored above canned goods and among single service items in the dry storage areas. Noted personal items stored among retail sauces in the cabinet unit at the wait-staff station. An area that is designated for personal employee items is to be provided and used by all employees.
4-602.11; Noted a few soiled decanter containers stored as clean on the utensil storage rack near the chemical dish machine unit. Discussed Ensuring all food contact utensils are clean to sight and touch. CDI items sent back to dish machine to be rewashed/ sanitized.
0.0
24.
3-501.19; Establishment is holding their House-made salsa on Time as Public Health Control (TPHC) for 4 hours. (bus tubs of salsa time stamped for 12pm as time items was pulled from temperature control.) PIC, however, unable to provide written procedures for TPHC process. Further discussion with PIC revealed that remaining salsa left over from the 4 hour time period is typically placed back into the walk in cooler for re-use at later time. CDI-Education provided in regards to TPHC methods and the Departments written template for TPHC provided during inspection.
1.5
35.
3-501.13 ; Core; Noted ROP packs of raw salmon and tilapia thawing in the walk in cooler and 2 door reach in cooler unit. CDI-Discussed cutting the package or removing completely from the package with PIC.
0.0
47.
4-501.11; Core; The 3-door reach in cooler, located near the dry storage room, is no longer holding temperature. Noted ambient air for unit was 50 F. No TCS items were observed stored inside noted unit, but still needs repair for further use. Also noted a inoperable prep cooler stored in the hallway leading to the outside dumpster area. Discussed having prep cooler removed or repaired.
1.0
47.
4-202.11; Observed a few chipped/damaged containers lids stored for re-use on the utensil storage rack. Discussed phasing out any damaged, cracked or chipped utensils to avoid the risk becoming a physical hazard. Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. CDI Priority;CDI- items removed
3-501.16 (A)(2) and (B); Priority; Eggs are 51F and bacon is 55F in the grill prep refrigeration unit. TCS food is between 39F-45F in the walk-in cooler. Keep all TCS food at or below 41F when held cold. The TCS food that was closest to the walk-in cooler door( between 42-45F) was moved to the back of the walk-in cooler. The thermostat of the walk-in cooler was adjusted and was 40F by the end of the inspection.
1.5
33.
3-501.15; Priority Foundation; Cooling refried beans in containers greater than 4 inches thick and with lids. Cool TCS food in thinner portions(less than 4 inches thick), loosely covered or uncovered, use an ice bath, ice wands, ice as ingredient, rapid cooling equipment(freezer or walk-in cooler) or other effective methods. The refried beans were reheated to 165F and placed in containers no greater than 4 inches thick and uncovered.
0.5
43.
3-304.12; Core; Ice scoop handle is buried in the ice inside the ice machine. Store ice scoop with the handle out of the ice or in a clean dry location. The ice scoop was placed with the handle up after it was rewashed, rinsed and sanitized.
0.5
44.
4-903.11(A), (B) and (D); Core; Clean equipment stored in containers with grease inside them. Store clean equipment in a clean dry location. These containers with equipment were taken back to the dishwashing area to be washed, rinsed and sanitized.
0.5
47.
4-501.11; Core; The grill prep refrigeration unit is not reaching 41F. The oven door is broken. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
0.5
49.
4-602.13; Core; Outside of the dry bean container has grease build up and shelving inside the beer cooler has build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.11; Core; Missing floor tiles in the beverage station. Physical facilities shall be maintained in good repair. Physical facilities shall be maintained in good repair. This is a repeat item.
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
A follow-up visit will be conducted on April 19th by REHS to verify grill prep refrigeration unit are maintaining 41F and below.
No signature of recipient due to COVID-19 concerns.
2-501.11; Priority Foundation; Facility does not have written procedures for vomiting or diarrheal events. Provide written procedures for employees to follow for vomiting or diarrheal events. Procedures were emailed to the manager.
0.0
10.
5-205.11; Priority Foundation; A pot holder is stored in the beverage station hand sink. A rolling chart is front of the hand sink in the prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The above items were moved away from the hand sinks. This is a repeat item.
2.0
15.
3-302.11; Priority; Opened containers of chicken and hamburgers stored above fish in the 2 door upright freezer. Store all food according to final cook temperatures in refrigeration and freezer units. Follow the refrigeration/freezer storage chart found on www.wakegov.com/food. The above food was re-arranged.
1.5
23.
3-501.17; Priority Foundation; Poblanos and hotdogs are not date marked that are held for more than 24 hours in refrigeration units. Date mark time/temperature control for safety(TCS)food for up to 7 days when being held at 41F or below. The above items were date marked once REHS spoke with manager.
1.5
39.
3-305.11; Core; Uncovered cooked peppers and refried beans in the walk-in cooler. Uncovered poblanos in the prep refrigeration unit. Store food where it is not exposed to splash, dust or other contamination. Store food in a clean dry location. Food was covered once REHS spoke with manager.
1.0
41.
3-304.14; Core; Wet wiping cloths on prep surfaces. Store wet wiping cloths in sanitizer solution mixed to the manufacturer's specified concentration. The wet wiping cloths were placed in sanitizer solution mixed to the proper concentration.
0.5
44.
4-901.11; Core; Some pans/food containers are stacked wet. Air dry before stacking or cross stack them.
0.0
49.
4-602.13; Core; Sides of the grill have build up. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
55.
6-501.11; Core; Missing floor tiles in the beverage station. Physical facilities shall be maintained in good repair.
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
No signature from recipient due to COVID-19 pandemic.
*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.
Clean inside and outside of the containers holding the salsa chips.
All unused equipment has been removed from the facility.
*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: 07/19/2019
*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* 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. Time As A Public Health Control was implemented today for the salsa.
*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. *Melodee Wallace Johnson - 919.609.1783-melodee.johnson@wakegov.com*
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. *Melodee Wallace Johnson - 919.609.1783 - melodee.johnson@wakegov.com* Follow-Up: 06/25/2018
*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. *Melodee Johnson - 919.609.1783 - melodee.johnson@wakegov.com* Follow-Up: 04/06/2018
*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. Follow-Up: 08/06/2017
*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 ahead.
During inspection, the salsa carafes and individual cups of salsa were being held without temperature control. They were slightly out of temperature but during lunch, the salsa does not stay out for long. According to manager, they are using Time as a Public Health Control (TPHC) to hold the salsa, but did not have written procedure in place. EHS assisted manager in writing procedure for holding salsa using TPHC during inspection.
The rinse aid dispenser on the dish machine appear to be dripping throughout the dish machine cycle and the water is very sudsy at the end of the cycle. May need to have dish machine service tech check the machine.
The wait staff also makes drinks. Wait staff must wash hands before prepping drinks or handling food.
0.0
10.
The ice bin at the drink sttaion needs a lid ( this was mentioned on the previous inspection ). Keep the salsa bottles covered. Were covered.
In the freezer, raw chicken was stored above pork. Was corrected.
1.5
11.
The sanitizer bottles were not labeled, and there are no test strips. The quat sanitizer was too strong ( was corrected ).
0.0
23.
Refried beans were cooling in different size steam table pans. The beans in the deeper pans were cooling much slower ( 109 F after 1 hr compared to 80 F after 1 hr in the shallow pans ). Cool all beans in shallow pans. Do not place lids on the containers while the food is cooling.
1.0
25.
The food thermometer was 20 F off, and the thermometer needle is not stable. Replace the thermometer ( recommend using a digital thermometer ).
0.5
34.
The drinking cups are stacked wet. Air dry all dishes before stacking.
The clean dishes stored under the steam table have food splatter on the surface. Store all plates on the table next to the steam table.
0.5
35.
The take-out bowls above the steam table were stored with the food contact surface facing up. Store all take-out containers upside down.
0.0
36.
Replace torn gaskets on prep and storage coolers. Several of the metal storage racks are rusty. The bottom shelf of the table under the slicer is very rusty.
0.5
38.
Provide test strips for the quat sanitizer ( pink sanitizer ).
0.0
43.
Three of the hand sink faucets are corroded to the point where they need to be replaced. The sink next to the dish machine did not have paper towels ( was corrected ).
1.0
45.
Some areas of the flooring are damaged, for example under the fryers and stoves, around the coolers, and the entrance to the walk-in cooler. Repair damaged flooring. Also clean the floors all the way to the wall. The ceiling support beams in the dish machine area are rusty.
0.0
48.
Both the back door to the hallway as well as the door to the outside were left open. Keep one of the two closed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
The wait staff also makes drinks and cuts lemons for the drinks. Wait staff must wash hands before prepping drinks or handling food.
2.0
10.
Lemon seeds and bits of paper bag found in the ice bin at the soda machine. Ice was replaced and bin was cleaned.
The ice bin at drink mixing station needs a lid ( or keep the ice in a steam table pan with lid ).
1.5
11.
Label the sanitizer bottles. Use the proper test strips for each type of sanitizer.
0.0
34.
The drinking cups are stacked wet. Air dry all dishes before stacking.
0.5
36.
Replace torn gaskets on prep cooler. Several of the metal storage racks are rusty.
0.5
43.
Most of the hand sink faucets are corroded to the point where they need to be replaced.
1.0
45.
Some areas of the flooring are damaged. The flooring is damaged under the fryers and stoves and around the coolers. Also clean the floor all the way to the wall. The ceiling support beams in the dish machine area are rusty.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
GC # 4 : Use gloves , tongs, or another utensils when employees touch ready-to-eat foods ( for example when the cook assembles tacos or taco salads ).
Use gloves , tongs, or another utensils when employees touch ready-to-eat foods ( for example when the cook assembles tacos or taco salads ).
0.0
6.
The facility serves cevice made with shrimp and tilapia ( to order ). Purchase frozen shrimp and tilapia especially for this dish. The bill must show that the shrimp and the fish were frozen at -4 F for 7 days or -31 F for 15 hours.
Until a shipment of the properly frozen fish and shrimp arrives, cevice needs to be taken off the menu or be prepared with fully cooked fish or shrimp.
2.0
28.
Saw a roach run across the floor in the back of the ktchen. It disappeared under the freezer that does not work.
1.0
34.
Paint is flaking off the dish rack next to the cooking line. Several drinking cups were stacked wet, and the dish machine tray used to store the cups had a lot of dried food debris on it. Clean the dish machine trays thoroughly ( they may need to be replaced if they cannot be cleaned ).
0.5
36.
Repair or remove the broken freezer in the back of the kitchen. It is attracting roaches. Next to the cooking line there is a single door refrigerator. The gasket on the door to the is refrigerator is torn and does not fit. The door is also not hanging completely level. Repair the door. Right now, it does not close completely ( energy is wasted to constantly cool the refrigerator since it looses cold air ).
0.5
40.
Clean freezers and refrigerators and the beer cooler in the bar.
0.0
43.
Most of the hand sink faucets are corroded to the point where they need to be replaced.
1.0
45.
Some areas of the flooring are damaged. The flooring is damaged under the fryers and stoves and around the coolers. Also clean the floor all the way to the wall, even in the back of the kitchen. There is some mold growth on the floor in the dish machine area. The ceiling support beams in the dish machine area are rusty.
0.5
46.
Increase lighting in the walk-in cooler to 10 foot candles. The hood needs to be re-sealed. Pieces of sealant are hanging down.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Note : The bar dump sink is not connected to the sewer system. Follow-Up: 02/14/2011
One employee was eatting and then went to scoop ice without washing his hands. (THe manager talked to him and he washed his hands.)
2.0
10.
Eggs were over bags of onions and a pan of steaks was hidden under the shelves on the floor. All food should be on shelves or racks and not on the floor. Meats and raw shell eggs must be stored according to minimum cooking tempature with chicken at the bottom, next ground beef followed by pork , then fish and eggs. Never store raw meat and eggs over cooked foods or anything that can be eatten with out cooking such as vegtables and fruits. (THe beef and eggs were moved.)
1.5
25.
You need a thermometer in the prep unit refrigerator.
0.5
28.
I saw one roach at the dish machine. Also there was a bug complaint in the wooden Lodge skillet trays.
1.0
36.
(1)The coating is coming off the wire shelving in the walk-in refrigerator. (2)The can opener is attached to the table with hex-head bolts. It should be attached with properly sized flat-head or oval-head counter-sunk bolts that are flush with the surface of the base. (3)The shelf below the steam table is rusty. You need a proper drain on the steam table. (4) Get rid of the wooden Lodge skillet trays. Get new wooden skillet trays.(5)The stove door handle is missing. (6)One stove door hinge is damaged. (7)The front cover on the stove is missing. (8)THe pre-wash sprayer needs repair or replacement.(9) the soap dispenser for the dish machine is leaking. (10)The chip scoop is cracked, get rid of it.
1.0
39.
The replacement freezer is not NSF approved.
0.5
45.
The back door jamb to the hallway is loose from the wall. There is a hole in the base of the wall under the ice machine.Some areas of the flooring are damaged. The flooring is damaged under the fryers.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Lettuce was stored in a JOY soap bucket in the walk-in refrigerator. Do not re-use Joy soap buckets to store food. (The bucket and the lettuce were discarded in the trash.)
1.5
26.
All spice should be in containers with tight fitting lids and be labeled. The mixed spice set-ups should be in containers with a lid or in zip lock bags etc.
0.5
36.
(1)The coating is coming off the wire shelving in the walk-in refrigerator. (2)The can opener is attached to the table with hex-head bolts. It should be attached with properly sized flat-head or oval-head counter-sunk bolts that are flush with the surface of the base. (3)The shelf below the steam table is rusty. You need a proper drain on the steam table. (4)Remove the cardboard from the spice shelf and on other wire shelving. Use something that is smooth and easily cleanable such as plastic sheets or sheet pans etc. (5) there is a gap between the gasket and the door jamb in the reach-in refrigerator at the cooks line. (6)One knife had a loose handle and it was discarded.
0.5
40.
Clean the grill back and vent in the back.
0.0
44.
All of the grease bins are full. There is a small amount of grease on the ground today.( CBP was called and said they would do a pick up tommorrow of the grease in there bin only.)
0.5
45.
The back door jamb to the hallway is loose from the wall. There is a hole in the base of the wall under the ice machine.Some areas of the flooring are damaged. The flooring is damaged under the fryers.
0.5
49.
Documentation of approved training - 2 point credit awarded.
There were pans of cheese sause setting on top of other pans that were in steam table. The cheese sause must be maintained hot at 135 degrees and one pan was only 90 degrees. (The cheese sause was reheated to over 165 degrees.)
2.0
23.
The beans in the walk-in refrigerator had been cooling for 5.5 hours and were still 54 degrees. The beans must cool from 135 to 70 degrees and then from 70 to 45 with-in 4 hours more. Try not putting so much in the pans. Use 6 pans instead of 4 pans. Stiring the beans every hour or so will help them cool quicker also. Stiring it today droped the tempature about 4 to 5 degrees. Keep the lids off until it has cooled will help too.
1.0
35.
Do not store the single service items on top of the hand sink splash guard.
0.5
36.
(1)The door jamb/ center support on the reach-in freezer is damaged. (2)The coating is coming off the wire shelving in the walk-in refrigerator. (3)The can opener is attached to the table with hex-head bolts. It should be attached with properly sized flat-head or oval-head counter-sunk bolts that are flush with the surface of the base. (4)The wooden shelf on the steam table is broken and should be replaced. The metal shelf below the steam table is rusty. You need a proper drain on the steam table. (5)Remove the cardboard from the spice shelf and on other wire shelving. Use something that is smooth and easily cleanable such as plastic sheets or sheet pans etc. (6) there is a gap between the gasket and the door jamb in the reach-in refrigerator at the cooks line.
1.0
40.
Clean the top of the dishmachine. Clean the sloped shelf next to the Craft-co horchata machine. Clean wheels on the wire shelving.
0.5
43.
Keep soap at the hand sink in the bar area.
1.0
44.
The cardboard dumpster has a large hole rusted in the back.... Both grease bins are full and running over. It is a big greasy mess out there.
1.0
45.
The back door jamb to the hallway is loose from the wall. There is a hole in the base of the wall under the ice machine.Some areas of the flooring are damaged.
0.5
46.
You need lights in the back hallway to the dumpsters.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The dish machine is not getting hot enough to sanitize the dishes. The final rinse gage says over 180 but the wash gage was only 110 until we dumped the water and re-filled. The wash tank element may not be working. The machine must wash at 150-160 so the dish temp will get over 160 degrees when the final rinse of 180 degree water sprays on the dish. ***I will follow-up on the dish machine on Wednesday, Jan. 6, 2010
1.5
36.
(1)The pre-wash sprayer at the dish machine is damaged and has a nail holding it together. (2) The door jamb/ center support on the reach-in freezer is damaged. (3)The coating is coming off the wire shelving in the walk-in refrigerator. (4)The can opener is attached to the table with hex-head bolts. It should be attached with properly sized flat-head or oval-head counter-sunk bolts that are flush with the surface of the base. (5)The shelf on the steam table is broken and should be replaced. (6)Remove the cardboard from the spice shelf. Use something that is smooth and easily cleanable such as plastic sheets or sheet pans etc.
1.0
43.
Fix the hand sink that the hot side does not work. One toilet tank lid is missing in the womens room.
1.0
45.
Fix the wall corners near the hot water heater and at the electrical panel.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
I'll be back Wednesday 1/06/10 to follow-up on the dish machine. Follow-Up: 01/06/2010
Frozen raw meats over ice cream. Also raw beef and chicken over vegtables in the reach-in refrigerator. There were eggs touching tortias in the walk-in refrigerator. Be sure to store meats according to minimum cooking tempature. Raw chicken should be at the bottom, next ground beef, then pork, then fish and eggs, then beef steak. But never put raw meats over cooked food and not over anything that can be eatten with out cooking such as ice cream. (Everything was re-arranged so meats were at the bottom.)
1.5
11.
The three compartment sink was set up and the employee was washing dishes but there was no sanitizer in the third compartment sink, it was in the middle sink. (Bleach was added to the last compartment till it got to 50-100 ppm and the test strip was blue.
1.5
26.
Clean the outside of the dry goods containers. Lable each container as to what is in it such as rice, sugar, chili powder etc.
0.5
36.
(1)The pre-wash sprayer at the dish machine is damaged and has a nail holding it together. (2) The door jamb/ center support on the reach-in freezer is damaged. (3)The coating is coming off the wire shelving in the walk-in refrigerator. (4)The can opener is attached to the table with hex-head bolts. It should be attached with properly sized flat-head or oval-head counter-sunk bolts that are flush with the surface of the base. (5) The bottom shelf below the steam table is rusty. (6) There was a leak at the water line under the fish sink but it has stoped.
0.5
43.
No Points....The hot water was turned off under the hand sink but it is working now. One toilet tank lid is missing in the womens room.
0.0
45.
Fix the walls in the drink prep area and paint where needed. FRP may be a good idea for that area. Some of the the flooring is damaged.
0.5
49.
Documentation of approved training - 2 point credit awarded.
The dish-machine is not sanitizing the dishes. The wash temperature does not seem to be hot enough. Also the sanitizer in the spray bottle was very strong. The label says one ounce per gallon and your spray bottle is less than 1/4th of a gallon. It takes about half of a cap for the spray bottle to be 200 parts per million quaternary ammonia solution.
1.5
17.
Many of the food items in the walk-in refrigerator are borderline as far as the cold temperature. The vegetables were 47 degrees. The door was opened a lot and not closed because the inside door opener is missing. This must be fixed so on very hot days the door can be closed. It would help if you had a curtain to help keep the cold in the refrigerator. After the door was kept shut it did Begin to cool down. It must stay 45 degrees or colder to maintain proper food temperatures.
0.0
28.
There were several roaches in the corner to the right of the dish machine. They were hiding in the crack along the corner strip.
1.0
36.
(1)The pre-wash sprayer at the dish machine is damaged and has a nail holding it together. (2) The door jamb/ center support on the reach-in freezer is damaged. (3)The sink basin has separated from the table on the fish sink. (4)Repair the fountain machine that gets stuck and want turn off.
1.0
45.
Fix the walls in the drink prep area and paint where needed. FRP may be a good idea for that area. Replace the walk-in refrigerator door opener. Some of the base cove and the flooring is damaged.
0.5
47.
You need a mop holder that will hold a wet mop with the handle up so mop water does not run down the handle and the mop can drip dry.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
I'll be back Tuesday June 16th to follow-up on the dish-machine. Follow-Up: 06/16/2009
(1)The pre-wash sprayer at the dish machine is damaged and has a nail holding it together. (2) Also the dish machine and the drainboard do not line up and it is difficult to remove the dish racks. (3) The door jamb/ center support on the reach-in freezer is damaged.(4) The handle on one of the ovens is broken.(5) There is a leak behind the three compartment sink. (6)The ice bucket has worn through on the bottom and needs to be replaced.
1.0
40.
Clean in the bottom of the reach-in refrigerator at the drink prep area.
0.5
43.
The hand sink against the back wall needs repair. The cold handle is striped. The hand sink near the ice machine needs to have the handles switched so the hot and cold labels are correct. The drain is not connected to the hand sink in the drink prep area.
1.0
45.
Fix the walls in the drink prep area and paint where needed. FRP may be a good idea for that area.
0.5
49.
No documentation of approved training - no credit awarded.
Employee drinks must have a lid and a straw or employees should not drink while working.(The drinks disapeared.)
3.0
28.
There were several roaches around the door going into the other store that is near the mop sink.
1.0
36.
The pre-wash sprayer at the dish machine is leaking. Also the dish machine and the drainboard do not line up and it is difficult to remove the dish racks. The door jamb on the reach-in freezer is damaged. One of the ovens does not work and needs to be repaired if you are going to use it to store hot foood such as the rice. (The rice was hot but it is not going to stay hot in there. The sink basin has seperated from the table at one of the food prep sinks and needs to be welded back to meet NSF standards.
0.5
40.
Thoroughly clean the refrigerators.
0.5
47.
You need a mop holder that will hold a wet mop with the handle up so that it can drip dry without mop water running down the handle.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
For the 2 points you must have the ServSafe certificate. Also it is required for the ServSafe points that you have a letter from the teacher showing that you were a student with your name , it must have the date of the class and how many contact hours the class was. It must include that you passed the test and have an origanal signiture of the teacher.
There was an employee on the shelf above the shrimp. There was no lid or straw. Employee drinks must have a lid and a straw or employees should not drink while working.(The drink disapeared.)
1.5
10.
Do not set bags of onions or bags of pinto beans on the storage room floor. (They were put on shelves and in proper containers off of the floor.)
1.5
16.
There was a pot of chicken on the stove top and the burner was off. The chicken was 128 degrees. Be sure to keep the chicken hot at 135 degrees or hotter. (The chicken was reheated to over 165 degrees [185 degrees] and held hot on low heat.
2.0
17.
Shrimp were out to be peeled. The employee was over at the fryer not working on the shrimp. The peeled shrimp had ice on them and they were 45 degrees. The shrimp that had not been peeled yet were not on ice and were 62 degrees. Keep all of the shrimp iced while they are out. (Ice was added to the shrimp to cool them back down.)
2.0
23.
There was cooked chicken that was in a 4 inch deep lexan container. Food product such as the cooked chicken breast must cool from 135 degrees to 70 with-in 2 hours and then cool from 70 to 45 within 4 hours more. After cooking the chicken and breaking it apart spread it out on a sheet pan and put it in the walk-in refrigerator. Leave it uncovered or loosley covered so it will cool quickly. After it cools to 45 degrees it may be put into a larger container to save space and covered up. (The employees dumped the containers of of chicken onto 3 sheet pans and spread it out in thin layers and put it back into the walk-in to cool quickly.)
1.0
25.
Replace the thermometer in the prep unit refrigerator.
0.5
34.
Allow the pans to air-dry. The pans should be completly dry before sticking them together. You may need to get more shelving.
0.5
36.
The pressure guage on the dish machine is leaking. There is a electrical cover missing on the dish machine motor. Also the water proof nuts on the back of the controll panel are broken and the holes are taped. The off button is broken. Also the dish machine and the drainboard do not line up and it is difficult to remove the dish racks. The door jamb on the reach-in freezer is damaged. There is water in the bottom of the prep unit refrigerator, there may be a condensation leak in there.
0.5
40.
The vent on the grill is clogged up with greese.
0.5
43.
Fix the hand sink next to the ice machine the cold handle needs tightening.
0.0
45.
The base of the wall is damaged under the dish machine. Replace the missing switch plate where the shelves are located. Clean the wall behind the grill.
0.5
46.
The hood chimney and hood vents need cleaning. Greasy hoods like yours can causes fires.
0.5
47.
You need a mop holder that will hold a wet mop with the handle up. Get rid of all the junk in the back passageway
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Much improvement is needed to maintain an "A" grade repeat violations may result in a "B" or lower score as full credit may be taken for repeat items on the next inspection. ***Also be sure to bring in the strip that was removed from your new ServSafe Certification. I will not give the 2 point credit unless it is with the certificate next time.
FOUR PANS OF COOKED BEANS HAD BEEN IN WALK-IN REFRIGERATOR FOR 4 HOURS AND WERE STILL 70-80F. LARGE POT OF COOKED HAMBURGER BEEF WAS 52F IN WALK-IN FOR UNKNOWN PERIOD OF TIME. BOTH OF THESE PRODUCTS WERE DISPOSED OF DURING INSPECTION. HOT FOODS MUST BE COOLED FROM 135F TO 70F WITHIN 2 HOURS, AND THEN COOLED FROM 70F TO 45F WITHIN AN ADDITIONAL 4 HOURS.
2.5
3.
SEVERAL PANS OF PREPARED MEATS AND VEGETABLES, RAW AND COOKED, STORED UNCOVERED ON LOWER SHELVES INSIDE WALK-IN REFRIGERATOR. UNLESS THE FOODS ARE BEING COOLED ON THE TOP SHELF, KEEP ALL FOODS COVERED. TUBES OF GROUND BEEF WERE STORED IN STANDING CHICKEN JUICE FROM BOXED CHICKENS STORED INSIDE SAME 3 DOOR FREEZER. TUBES WERE CLEANED AND PLACED ON HIGHER SHELVES. STACK ALL ITEMS IN REFRIGERATORS AND FREEZERS SO READY TO EAT FOODS ARE ON TOP AND DECENDING WITH HIGHER FINAL COOK TEMPERATURES.
2.5
16.
SINGLE SERVICE FOOD CONTAINERS WERE NOT STORED INVERTED AND/OR STORED IN A MANNER TO PREVENT CONTAMINATION IN SEVERAL AREAS OF THE KITCHEN AND STORAGE ROOMS.
1.0
17.
WIRE UTENSIL STORAGE RACKS NEED CLEANING. CLEAN UNDERSIDE OF 3 COMPARTMENT SINK DRAINBOARDS. CLEAN ELECTRICAL COMPONENTS ON POLE NEXT TO STEAM TABLE. REPLACE MISSING RACKS IN 3 DOOR FREEZER SO FOODS CAN BE STACKED VERTICALLY. HEAT STRIPPING ON TWO DOOR FREEZER NEAR DEEP FRYER IS NOT WORKING AND GASKETS ARE ICING. CLEAN WALL MOUNTED PAPER TOWEL DISPENSER. CLEAN TOP OF ICE MACHINE. CLEAN ROLLING CAN RACKS IN DRY STORAGE.
1.0
24.
SMALL, LIVE ROACHES OBSERVED ON BEVERAGE COUNTER TO LEFT AFTER ENTERING KITCHEN. CALL EXTERMINATOR FOR TREATMENT.
2.0
28.
FLOORS AND WALLS ALONG BASEBOARDS NEED REPAIRS THROUGHOUT KITCHEN TO BE SMOOTH AND EASILY CLEANABLE.
1.0
General Comments
ICE MACHINE WAS SLIGHTLY DIRTY AND WAS CLEANED DURING INSPECTION. SEVERAL LIGHT BULBS ARE BLOWN IN WAITRESS STATION. SEVERAL BROKEN/CRACKED KNIFE BLADES AND CRACKED FOOD CONTAINERS OBSERVED. SOME DIRTY FOOD CONTAINERS AND EQUIPMENT WAS CLEANED DURING INSPECTION.
RAW EGGS STORED ABOVE READY TO EAT FOOD IN THE UPRIGHT REFRIGERATION UNIT.
2.5
17.
CHICKEN PREP SINK HAS A LEAK IN THE DRAIN PIPE. REPAIR. ICE MACHINE LID IS CRACKED REPLACE. SOME SHELVING THAT IS STORING THE DISHES/CONTAINERS IS DIRTY. CLEAN MORE FREQUENTLY. REPAINT WORN BASE TO THE MEAT GRINDER. SHELF IN THE UPRIGHT 3 DOOR FREEZER IS DIRTY.
1.0
29.
BLOWN LIGHTS AT THE BEVERAGE STATION. PROVIDE A MINIMUM OF 50 FT CANDLES OF LIGHT.
0.5
General Comments
2PTS SERVE SAFE 28. REPAIR WORN FLOOR IN FRONT OF THE PREP COOLERS.
IMPROPER COOLING OF REFRIED BEANS. REFRIED BEANS ARE 69F THEY HAVE BEEN COOLING FOR OVER 6 HOURS. COOL REFRIED BEANS IN SHALLOW 2" THICK PANS WITHIN 6 HOURS. I RECOMMEND USING AN ICE BATH BEFORE PLACING BEANS IN THE WALKIN COOLER FOR FURTHER COOLING. ICE SCOOP IS BURIED IN THE ICE. STORE THE ICE SCOOP WITH THE HANDLE UP OR IN A CLEAN DRY CONTAINER. USE SCOOP WITH HANDLE IN DRY FOODS.
2.5
15.
AIR DRY DISHES BEFORE STACKING.
1.5
17.
INSIDE DOORS OF THE DISHMACHINE ARE DIRTY. UPRIGHT FREEZER BOTTOM SHELF IS DIRTY. REPLACE RUSTY SHELVING IN UPRIGHT REFRIGERATION UNIT. REPLACE BROKEN COOLER GASKET IN THE UPRIGHT REFRIGERATION UNIT.
