Observation: The person in charge is unable to demonstrate requirements for exclusion, restriction and when to contact the regulatory authority as it pertains to signs/symptoms and the Big 6 illnesses.
2-102.11 (C) (2), (3) and (17); Priority Foundation;
Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include:
(2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; Pf
(3) Describing the symptoms associated with the diseases that are transmissible through FOOD; Pf
(17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Pf
CDI: Educational material provided and discussed with PIC requirements for exclusions, restriction and when regulatory authority shall be contacted.
1.0
19.
Observation: Mashed potatoes are being reheated in microwave and not reaching required final temperature during process. The mashed potatoes were 103F and were reheated following requirements as noted when using microwave for reheating, allowing product to stand covered for 2 minutes after stirring for proper heat distribution. Remeasured at 174F for required temperature.
3-403.11; (B) Except as specified under par. (C) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. P
(C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 57oC (135oF) for hot holding. P
CDI: Cook staff reheated in microwave; 174F
1.5
44.
Observation: Boxes of single service items being stored under wait station on the floor.
4-903.11(A), (B) and (D); Core;A) Except as specified in (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
CDI: Corrected during inspection and placed on shelf under counter.
0.0
47.
Observation: The blade on the can opener is dull. The gasket on the reach in freezer poor repair. The gasket on the expo refrigerator is not installed/door adjusted to create a seal when closed.
4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
0.0
47.
Observation: The thermometer on the 2 door reach in cookline is not reading properly - Shows it is 32F but air temperature measured at 40F. 4-502.11(A) and (C); Core;(C) Ambient air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
0.0
49.
Observation: The pans being used on the cookline are heavily encrusted with debris. The non food contact surface of the prep equipment for vegetables has residue buildup.
4-601.11(B) and (C); Core; (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
55.
Observation: Tile poor repair at walk in. Grout missing in several area sin kitchen. Diminished concrete areas at back door. These areas are creating pooling water and creating harborage conditions.
6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
0.0
General Comments
Continue to implement cleaning schedule for areas in need of detailed cleaning behind equipment, under shelving and behind equipment.
3-501.16(A)(1) ; Priority; Noted a tray of grilled chicken temping between 122-123 F for hot holding. Also found a container of grilled onions temping at 93 F on the make line for hot holding. Ensure all TCS are held at 135 F and above for hot holding. CDI- Grilled chicken reheated and grilled onions discarded.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Noted ranch dressing, diced chicken and cooked ribs holding between 44-45 F on the make line. Ensure all TCS items are held at 41 F or below for cold storage. CDI- items either cooled down or discarded during inspection.
3.0
44.
4-901.11; Core; Observed serving containers stacked while still wet. Allow all dishes and utensils to completely air dry prior to storing.
0.0
49.
4-601.11(B) and (C); Core; Observed some sticky residue and spillage on the lower storage racks near the chemical dish machine. Also noted encrusted build-up on the wheels of the cool line equipment. Discussed increasing frequency of cleaning equipment surfaces. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
1.0
54.
5-501.110; Core; Observed an accumulation of grease build-up coating the exterior surface of the grease containment unit. 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; Detail cleaning needed underneath the deep fryer, the dishmachine, the and prep cooler unit throughout the kitchen area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-602.12; Core; Microwave dirty with old food residue.Noted an accumulation of old food residue stuck to the interior roof of the microwave. A microwave oven shall be cleaned every 24 hours.
0.0
16.
4-601.11 (A); Priority Foundation; Observed multiple blue serving bowls, spatulas and serving containers with greasy food residue or encrusted build-up on them while being stored as clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Items were sent back to the dish machine for recleaning. CDI- items taken to the dishmachine for re-washing.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Found a double stacked container of penne pasta temping between 44-45 F on the make line. At the poultry cooler, noted densley packed container of raw chicken wings temping at 44-45 F . Also found densley packed sliced cheese and mac n cheese packs temping between 50-61 F near the cook line.CDI- Mac-n-cheese packs and top layer of sliced cheese discarded.
1.5
33.
3-501.15; Priority Foundation; Found portioned-out, tightly wrapped ribs cooling in the walk in cooler. Noted ribs were temping at 51 F upon the beginning of the inspection. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Education provided, instructed PIC to loosely cover wrapped ribs.
0.5
43.
3-304.12; Core;Observed in-use utensils being stored in standing water, temping at 89F, on the make line. 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.
1.0
47.
4-501.12; Core; Noted cutting boards on the make line are deeply chipped and damaged along the edges. 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. Discussed phasing out noted cutting boards.
0.0
49.
4-601.11(B) and (C); Core; Observed some sticky residue and spillage on the storage racks near the chemical dishmachine. Also noted some pink organic build-up on the interior basins of the of the handwashing sinks. Discussed increasing frequency of cleaning equipment surfaces.Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
54.
5-501.113; Core; Noted one the top lids was torn off/damaged on the recyclable dumpster unit. Outside dumpster unit must be closed with a tight fitting lid in between use. Contact Vendor to have dumpster lid replaced.
0.0
55.
6-501.12; Core; Detail cleaning needed underneath the deep fryer, the dishmachine, the and prep cooler unit throughout the kitchen area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-601.11 (A); Priority Foundation;Observed several serving containers, pans and bowls with greasy food residue or encrusted build up on them while being stored as clean on the utensil storage rack near the chemical dish machine. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Items were sent back to the dish machine for recleaning. Verification required. I will return by 1/13 to assess progress of cleaning/ sanitizes multi-use utensils and dishes.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Found overfilled containers of sliced tomato and brisket temping between 45-48 F on the make line. Ensure all TCS items are held at 41 F or below for cold holding. CDI- items divided out and placed inside prep cooler to cool down.
0.0
23.
3-501.18; Priority; Found containers of corn salsa and spaghetti noodles being held past their expiration date of 12/28 during time of 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 discarded.
1.5
33.
3-501.15; Observed tightly covered containers of pasta noodle cooling in the walk in cooler unit. Noted container temping between 67-68 F. Ensure containers are loosely covered or vented during the cooling to ensure rapid air flow around food product. CDI- Noted containers vented during inspection.
0.5
41.
4-901.12; Core; Wiping cloth solution at less than 200 ppm quaternary ammonium. Wiping cloths shall be stored in sanitizer in-between use. Sanitizing solution using quat ammonium must be maintained between between 200 and 400 ppm. PIC changed wiping cloth solution during inspection. CDI- Sanitier remixed to 200 ppm during time of inspection.
0.5
43.
3-304.12; Core; Observed in-use utensils being stored in standing water on the make line. Noted water temping at 88F during time of inspection. 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.
0.0
45.
4-903.11(A) and (C); Core; Found boxes of To-go containers stored on the floor in the outside storage closet. Ensure single service items are kept at 6 inches or above to avoid the risk of contamination.
0.0
49.
4-601.11(B) and (C); Core; Detail cleaning needed along the wheels of the deep fryer unit and bottom base of chicken wing prep cooler. Also noted some encrusted residue build up along the side panel of the deep fryer unit, the underside the of the cook line prep tables, the basins of the scrap sink and the basins of the handwashing sinks. Discussed increasing frequency of cleaning equipment surfaces.
0.5
55.
6-501.12; Core; Detail cleaning needed underneath the cook line equipment and prep cooler unit throughout the kitchen area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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
6-301.11; Priority Foundation; The hand soap dispenser behind the bar area is broken and no longer dispenses properly. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- hand soap replaced.
0.0
16.
4-601.11 (A); Priority Foundation; Observed several serving containers, fryer racks and pans with greasy food residue or encrusted build up on them while being stored as clean on the utensil storage rack near the chemical dish machine. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Items were sent back to the dish machine for recleaning.
3.0
21.
3-501.16(A)(1) ; Priority; Found a container of grilled chicken hot holding at 115 on the commercial oven unit. Ensure all TCS items are hot holding at 135 F or above. CDI- item discarded.
1.5
33.
3-501.15; Priority Foundation; Found a double stacked tightly covered container of pasta noodle cooling inside the walk in cooler at the beginning of the inspection. Also found a container of grilled chicken strips cooling inside one of the slide out cooler unit on the make line. Ensure TCS are vented and placed in shallow containers during the cooling process. Also discussed rapidly cooling TCS items in the walk-in cooler or freezer prior to placing it in the front end prep coolers. CDI- Containers of pasta vented, and grilled chicken transferred to the walk in cooler unit.
0.0
37.
3-302.12; Core; Need to label the containers of salt and sugar stored in the cabinets space behind the bar area. 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
39.
3-305.11; Core; Noted a few cases of food stored on the floor in the walk in freezer unit. Ensure all food is kept off the floor to avoid the risk of cross contamination.
1.0
44.
4-903.11(A), (B) and (D); Core; Noted multiple containers stacked wet on the utensil storage rack. Position pans and such that air drying can occur.
1.0
55.
6-501.12; Core; Detail cleaning needed underneath the chemical dish machine and deep fryer unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
5-205.11; Priority Foundation; a rag was sitting on the hand sink panel upon arrival. (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf The rag was moved from the hand sink.
1.0
16.
4-601.11 (A); Priority Foundation; many pans stored clean on the racks and shelves have a build up of debris on them. A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf The pans were sent to the dish pit for cleaning. The ice machine panel has debris on it and the can opener blade has debris on it also. Equipment food contact surfaces shall be clean.
1.5
44.
4-903.11(A), (B) and (D); Core; many pans on the shelves were wet stacked. Position pans and such that air drying can occur.
0.5
45.
4-903.11(A) and (C); Core; single service articles were stored in a container that had debris in the bottom of the tub. single service articles shall be stored in a clean dry place where contamination cannot occur. Clean this tub.
0.5
55.
6-501.12; Core; The kitchen needs a detailed cleaning of floors, walls and ceilings. A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean these areas.
0.5
56.
6-403.11; Core; a styrofoam cup was on the line in the kitchen. A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
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
2-501.11; Priority Foundation; Facility does not have a written clean-up plan for vomiting or diarrheal events as required with the new food code. CDI- Emailed written information to PIC.
0.0
10.
5-205.11; Priority Foundation; A pitcher was placed in one hand wash sink and food debris were evident in another hand wash sink near the end of three comp sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Pitcher removed and sink cleaned of food debris.
1.0
15.
3-302.11; Priority; Raw thawing salmon observed above cooked chicken in walk-in. Food shall be protected from cross contamination by storing raw animal product below and away from cooked ready to eat foods. CDI- Chicken removed from rack below salmon.
1.5
16.
4-602.11; Several pans and containers were observed to be dirty with date marking stickers and food residue. Utensils and equipment shall be cleaned to sight and touch. REHS to return to verify dishes are being cleaned properly. Repeat violation
3.0
16.
4-501.114; Priority; Warewashing machine was not pulling chlorine sanitizer. No residual chlorine was observed in wash water. At least 50ppm chlorine should be observed. CDI- Service tech fixed the machine during the inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Marinara sauce was holding hot at 127F. TCS foods on hot holding shall be at least 135F. CDI- Marinara discarded by PIC.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several TCS food items (shredded beef, sliced ham, wings, sliced cabbage, cooked chicken, cooked pasta and cooked beans) are all above cold holding temperature requirement of 41F. CDI- Wings moved to walk-in to continue cooling properly. Sliced ham, beef and cabbage voluntarily discarded by PIC. Other items moved to walk-in.
1.5
33.
3-501.15; Wings were being cooled in a prep refrigeration unit not designed to rapidly cool cooked product. Food shall be cooled according to section 3-501.15 methods.
(1) Placing the food in shallow pans;
(2) Separating the food into smaller or thinner portions;
(3) Using rapid cooling equipment;
(4) Stirring the food in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
CDI- Wings moved to walk-in for faster cooling
0.5
39.
3-305.14; Core; Cooked pasta was observed being prepared near bags of raw chicken at the three comp sink. During preparation, unpackaged food shall be protected from environmental sources of contamination.
0.0
39.
3-305.11; Core; Boxes of food product in the walk-in refrigerator were covered in frozen water from a leaking condenser. 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.
CDI- Box of raw onion and mozzarella sticks voluntarily discarded by PIC.
1.0
42.
3-302.15; Core; Several avocados on the prep line still had stickers on them. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready to eat form. CDI- Avocados removed for washing.
0.0
43.
3-304.12; Core; In use utensils at the prep line were being stored in a bucket of water. Spoons were observed in a bucket of water near the service counter. In use utensils shall be cleaned every 4 hours unless they are stored in a hot water bath of 135F or higher or in a bucket of continuously running water capable of floating away food debris. CDI- Utensils removed for cleaning.
0.5
47.
4-501.11; Core; Small fridge near Zone 2 cooking area has a broken door preventing the unit from closing and cooling properly. Ice build-up on the walk-in freezer condenser. Equipment shall be in good repair. Have the above items fixed.
0.0
48.
4-501.14; Core; Warewashing machine was soiled with food debris. All warewashing equipment shall be cleaned at least every 24 hours. Increase cleaning frequency.
0.5
55.
6-501.12; Core; Floors throughout the kitchen were visibly soiled with food debris, grease and pooling water. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
55.
6-501.11; Core; Several floor tiles missing in zone 2 cooking area. Physical facilities shall be maintained in good repair. Have tiles fixed
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 Inspection led by Matthew Saliba Follow-Up: 02/17/2022
*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.
Do not remove or obstruct the grade card. Call (919)796-7988 with question in regards to this inspection or for a regrade. Follow-Up: 03/05/2020
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Follow-Up: 03/23/2019
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*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: 05/18/2018
**Beginning January 1, 2019 all cold holding units must maintain foods at 41F or below, please plan accordingly. Melodee Johnson - 919.609.1783 or melodee.johnson@wakegov.com Follow-Up: 01/31/2018
*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.
The crates on the floor in the freezer, where some boxed items are stored, cannot be easily moved for cleaning. Rolling dollies or a dunnage rack should be used. Upon entering the facility, the grade card at the front door was partially obscured by a display. The grade cart is to be prominently displayed and is not to be moved without permission from inspector.
Many of the clean dishes on the dish rack still had food debris left on them. Utensils like the choppers and slicers still have seeds on them.
The sanitizer dispenser at the bar sink needs to be adjusted. The sanitizer is above 500 ppm. Keep sanitizer at 200-300 ppm.
3.0
17.
One of the prep cooler at the cooking line had been accidentally unplugged. Foods in the pans in the top section of the refrigerator were above 50 F. Employees were in the process of discarding all foods in this cooler when the inspection started.
0.0
34.
The air drying racks need to be cleaned. Grease and food bits are building up.
The air drying area is insufficient. Plastic containers are stacked wet. Air dry dishes completely before stacking.
The bottom of the glass coolers in the bar need to be cleaned.
1.0
36.
The small hot holding unit used for queso has a leak. Repair a leak at the 3 compartment sink faucet ( meat sink ). The cold water at the 3 compartment sink cannot easily be turned off.
0.5
40.
Clean the equipment and surfaces in the bar. Clean under the shelf liners ( under glassware ).
Clean the open bottom cabinets in the cooking area.
0.5
45.
Re-grout the floors where needed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
The lettuce slicer still had food bits on the blades after cleaning. Numerous dishes on the clean dish racks had food bits left on them. Dishes were re-washed.
The dish machine did not dispense sanitizer. Sanitizer was dispensed after priming. Check the dish machine at least once a day.
3.0
34.
The air drying racks need to be cleaned. Grease, food buts, and dust are building up.
The bottom of the glass coolers in the bar need to be cleaned.
Note : The new glassware rack in the bar needs a sneeze guard facing the side that is exposed to the customer.
0.5
35.
Clean the shelf under the take-out containers above the steam tables.
0.0
36.
Repair a leak at the 3 compartment sink in the bar. Also repair a leak at one of the hot water handles at this sink.
Ice is building up in the freezer.
0.5
45.
Re-grout the floors where needed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
One blender in the bar had food left on the blender cup and liquid standing in the cup. The can opener needed to be cleaned. Several food pans on the dish storage rack still had food bits left on them. All dishes were re-washed.
The sanitizer in the 3 compartment sink in the bar was much too strong ( test paper turned green instantly ). Was corrected.
One of the soda gun nozzles in the bar had some build-up. Nozzle was cleaned.
1.5
23.
Chicken chunks in closed individual portion bags were stacked in a deep pan. Do not close the bags with cooling meats, and keep the bags on a baking sheet pan.
Cooling ribs were tightly wrapped with plastic wrap and stacked for cooling. Cool ribs in single layer.
Check the temperature of cooling foods frequently.
1.0
34.
The air drying racks need to be cleaned. Grease and dust are building up. A set of blue salad bowls in the salad station cooler had standing water left on the inside of the bowls. Clean the surface under the bottom shelves in the glass cooler in the bar.
0.5
40.
Clean the outside of the dish machine.
The beer cooler with the ice-filled display on top is creating a moisture and mold problem on the floor behind the equipment. There is also mold on the cooler around the glass that holds the ice.
Clean the outside of the ice bins under soda machines ( pink and black mold ). Check and clean the drain lines under drip trays in front of soda machines.
0.5
43.
Clean the hand sinks.
0.0
45.
Re-grout the floors where needed.
0.0
46.
Increase lighting in the bar to 50 foot candles at the sink and the prep surfaces ( any prep surface or dish washing area in the kitchen needs 50 foot candles ).
0.0
49.
No documentation of approved training - no credit awarded.
Servsafe certificates need to be originals and need to be accompanied by the letter that shows the number of classroom hours for the particular course.
The ice machine needs to be cleaned ( mold and mineral deposits are building up ). Clean all the ice bins under soda machines and remove any rust or mold. One glass in the bar had a lip print ( was cleaned ).
1.5
23.
Cooling parameters :
135 F to 70 F in 2 hours,
70 F to 45 F in another 4 hours.
Do not cover or bag foods until they have reached 45 F.
0.0
34.
The air drying space is insufficient. Pans and plates are stacked wet. The coating on several of the air drying racks is peeling, and they have rusty spots. Replace rusty racks. The plastic dishmachine trays are very worn and rough on the outside. Replace the trays. The blue glassware trays ( for storage of clean glassware ) are starting to have build-up in the corners and some food debris stuck on the trays. Clean or replace those trays. Some of the glassware in the bar is stacked wet. There is broken glass at the bottom of the glassware cooler in the bar. Clean the cooler. Move the hooks for the slicer gloves. Liquid is dripping from the slicer gloves onto the clean knives. Clean the knife holder top frequently. The lemon cutter had been used and was placed back on the storage shelf without being cleaned first. The soda gun holders in the bar have yeast growth ( holders were removed ).
1.0
36.
One of the bar coolers may need repair. There is a lot of water under the cooler and against the wall. There is also water and mold against the wall in the adjacent room.
0.5
40.
Clean the racks in the walk-in refrigerator. Clean the bar refrigerators ( including cooler lids ). The 3 compartment sink needs to be cleaned before the lids are placed on the sink basins. Clean the hand sinks.
0.5
45.
The floor in the walk-in refrigerator needs to be cleaned. Food debris, pot holders, foils, and other debris are building up. The walk-in freezer floor has ice build-up. Re-grout the floors as needed. The grout is worn around drains and in wet areas. Clean the floors thoroughly, especially under equipment.
0.5
46.
The silicone seals in the hood above the rib cooker need to be replaced ( the seal are hanging down ).
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Note : The glassware racks in the bar do not have a sneeze guard. Provide a sneeze guard on thew two sides facing the customer. Follow-Up: 11/09/2010
Thoroughly clean the knives after use. The can opener needed cleaning. (They were all taken to the dish-machine. One of the Wunder bar dispensers needed cleaning. (It was cleaned.) One glass at the bar had lip prints on it. (The glass were rewashed and scrubed clean.)
1.5
17.
The prep unit on the cooks line is not cold enough. The tomatos and corn relish etc was not cold enough. The dreesing inside the unit was also not cold enough. Everything was iced to cool it down.
2.0
34.
There was a screw in the bar at the hand sink with the lemon squeezer hanging on it. Do not store utensils in the splash zone of the hand sink. (I removed the screw.)
0.5
36.
Replace the dish racks that are worn and are not pulled through the dish machine.
0.0
40.
Clean the sinks in the bar. Thoroughly clean the battering station. Thoroughly clean equipment.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
***I will be back to follow up on the prep unit on Wednesday May 12. Be sure the refrigerator is repaired or replaced.*** Follow-Up: 05/12/2010
Many of the glasses at the bar had lip prints on them. (The glasses were rewashed and scrubed clean.)
1.5
23.
Individual racks of ribs are tightly wraped and put on pans two high. The pans were tightly stacked in the speed rack so that pans were touching pans above and below. Afdter 1.5 hours from when I got here the ribs had cooled from 111-138 to 90 degrees. The ribs must cool from 135 to 70 within 2 hours or less and then from 70 to 45 within 4 hours or less. (The ribs were spread out and put in the freezer to speed the cooling process.
1.0
36.
Replace wire shelving in the refrigerators where the plastic coating is coming off.....The desert refrigerator is damaged where several bolts were removed. The can opener is attached to the table with self-taping hex-head screws and should be attached with properly sized counter sunk flat-head bolts. It should be smooth and easily cleanable. Remove loose plastic coating from the tongs or get rid of the tongs where the coating is coming off....Fix water leaks at the coffee machine and at the dish pit.
0.5
40.
Clean the door tracks on the dessert refrigerator.... Also clean the refrigerators. Thoroughly clean the dish-machine, inside and outside.... Clean the can opener and the hex-head screws that hold it on.
0.5
45.
Caulk the gap in the top of the corner strips as discussed.
0.5
49.
No documentation of approved training - no credit awarded.
The short curtains are missing in the dish machine and it and causing the sanitizer to be ineffective. Most of what sprays out is rinsed off by the wash water....Clean the drink dispenser gun at the bar....The vegetable sink and the large custom built colander needed cleaning.....Clean the cutting boards....There were several pan put away dirty.
1.5
13.
The chicken breast was cooking and the cook said it was ready. It was only 158. The chicken must be cooked internally to at least 165 degrees. Cooks need to use thermometers. (It was put back on the grill till it got to over 165.)
2.0
33.
Do not stick knives into equipment cracks. The sides of the equipment is not clean. Lay the knives on top of prep areas or install approved knife holders.
0.5
36.
Replace wire shelving in the refrigerators where the plastic coating is coming off.....There seems to be a condensation leak in the lettuce refrigerator.... Replace the cutting boards that are badly chopped up and stained. There are other types of boards that will hold up longer or you need to replace them more frequently....Remove the plastic film from the front edge of the battering station....Remove the gun rack where the plastic coating is loose and install a rack that is approved for a professional kitchen...The gasket is torn on the small refrigerator where the milk and lemons are stored. Also the top is damaged where several bolts were removed.
1.0
40.
Clean the rolling cart, it is very dirty. Clean the veggie wash dispenser. Also clean the shelf above the veggie wash station. Clean the back-splash behind the veggie wash sink....Clean the door tracks on the dessert refrigerator...Clean the under-side of the battering station lid . Also clean the refrigerators. Thoroughly clean the dish-machine, inside and outside.
0.5
43.
Keep the hand sinks clean. (They were cleaned.)
1.0
44.
There is a lot of grease on the top of the grease bin and a build-up of grease on the concrete around the grease bin.
0.5
45.
The floor in the walk-in freezer is in bad repair.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
I'll be back on Friday August 7th to follow-up on the dish-machine. Be sure that it is sanitizing properly. I think the short curtains will solve the problem...Clean the bar dispenser gun and clean or replace the cutting boards. All items in #11 must be done. Follow-Up: 08/07/2009
Do not set bags of onions on the floor. Always store them on a rack, shelf, table or hang up the bag etc. (They were moved.)
1.5
11.
Clean the bar drink dispenser guns. (They were cleaned and taylor lubed so they will be easier to take apart next time.)
1.5
17.
No Points Today...NEW RULE..Sliced or diced tomatoes are now required to be stored cold at 45 degrees or colder. There were some on the back prep table that were 54 degrees.
0.0
36.
Replace wire shelving in the refrigerators where the plastic coating is comming off.....There seems to be a bad condensation leak in one of the prep refrigerators.... Replace the cutting boards that are badly choped up and stained. There are other types of boards that will hold up longer or you need to replace them more frequently....The can opener base has been attached to the table with self starting hex head screws and it should be attached with properly sized counter sunk flat head or oval head bolts. It should be smooth and easily cleanable....Repair the freezer door heater.... Remove the plastic film from the side of the battering station....Reattach the ice machine covers....Remove the gun rack where the plastic coating is loose and instal a rack that is approved for a professional kitchen...The gasket is torn on the small refrigerator where the leamons are stored. Also the top is damaged where several bolts were removed.
1.0
40.
Clean the knife rack. Clean the rolling cart, it is very dirty. Clean the vegie wash dispenser and little pipes. Also clean the shelf above the vegie wash station....Clean the door tracks on the dessert refrigerator...Clean the shelf/rack on the right side of the three compartment sink down low attached to the sink leg.
1.0
43.
One towel dispenser does not work and another was empty. Be sure to provide paper towels at each hand sink in the kitchen.
1.0
45.
Clean the floor.
0.5
46.
The hood vents need cleaning and replace the missing vents.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Thoroughly clean the vegtable slicers and chippers before punning them away. Clean the bar drink dispenser gun or have it removed. ( Everything was cleaned.)
1.5
33.
The scoop for the mashed potatoes is in in the steam table that does not work. Store the scoop in the product or in a hot well maintained hot at 135 degrees or hotter or rinse it off and store it on a clean dry surface.
0.5
36.
The plastic coating is comming off of the wire shelving in most of the refrigerators. There is a leak in one of the sinks where the faucet attaches to the sink.... Replace the cutting boards that are badly choped up and stained. There are other types of boards that will hold up longer or you need to replace them more frequently....The can opener base has been attached to the table with self starting hex head screws and it should be attached with counter sunk flat head or oval head bolts. It should be smooth and easily cleanable....Replace the missing faucet handles.
0.5
40.
Thoroughly clean the fryer cabinets inside and out. Clean refrigerators. Clean the dish machine inside. Clean shelves below tables.
1.0
43.
The hand sink near the ice machine needs cleaning. Remove the exass glue or replace the sink.
1.0
45.
Clean the wall behind the soak tank. Clean under equipment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Chicken was being cooked on the grill. The outside of the chicken was becoming burnt but the internal tempature was only 155. The cooks thermometer was reading 155 and so was mine. He did not seem to understand that it was not done yet. The tempature of the grill may need to be lower so the outside does not burn-up before the inside is done or you could pound the chicken so it would cook quicker. The raw chicken must be cooked to an internal tempature of at least 165 degrees.
2.0
36.
Replace or resurface the badly cut-up cutting board. The green cutting board is badly choped-up and must be discarded.... Some of the reach-in shelving is rusty where the plastic coating has come off....The microwave shelf over the veggy wash station has a hole in the top.
1.0
40.
Thoroughly clean the veggy wash area. Clean the smoker in and out, it`s a mess. Clean the shelf over the vegie wash station. Clean the racks that hold the cutting boards.
1.0
43.
One sink needed paper towels. All of the kitchen hand sinks need cleaning. Also do not block access to the hand sinks with things such as trash cans.
1.0
45.
The walk-in freezer floor is damaged. Clean the wall over the vegie prep sink and table.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
I''ll be back on Friday December the 12th to follow-up on chicken grilling procedures. Follow-Up: 12/12/2008
Be sure to remove red spout on the bar gun and clean them thoroughly. (I took it apart and the bar tender and manager cleaned them.)
1.5
14.
The rice in the walkin refrigerator was 68 degrees and it was cooked in the morning. (It was discarded.)
2.0
23.
Spread out the rice so it will cool quickly. Allow it to cool to 45 before portion it into bags. Also the containers were stacked on top of each other. Spread the rice out and do not stack the containers.
1.0
36.
Replace or resurface the badly cut-up cutting board. Replace the broken heating element in the cheese melter. The door moulding is damaged in one reach-in. Some of the reach-in shelving is rusty where the plastic coating has come off. Remove the shipping film from the onion battering station. Clean the veggy was station. The microwave shelf over the veggy wash station has a hole in the top and it is full of yuck. One shelf is damaged in the walk-in freezer.
0.5
40.
Thoroughly clean the veggy wash area. Clean the smoker in and out, it`s a mess. Clean the shelf where the microwave is located.
0.5
43.
One sink needed paper towels.
1.0
45.
The walk-in refrigerator floor is damaged.
0.5
49.
Documentation of approved training - 2 point credit awarded.
FOUND THE FOLLOWING INCORRECT TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS: SWISS CHEESE AT 56F, MOZARELLA CHEESE AT 54F, MIXED CHEESE AT 54F, CHILI IN MICROWAVE AT 84F, SWISS CHEESE IN DRAWER AT 51F AND PROVOLONE CHEESE AT 52F IN DRAWER. KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 45F OR LESS OR 135F OR ABOVE. WHEN REHEATING FOODS IN MICROWAVE, REHEAT TO 165F THROUGHOUT AND THEN MAINTAIN AT 135F OR ABOVE. SINCE MICROWAVES REHEAT UNEVENLY, STIR OFTEN AND TAKE TEMPERATURES WITH THERMOMETER TO ENSURE FOODS HAVE REACHED 165F. DO NOT LEAVE FOOD UNATTENDED. (CORRECTED ON SITE)
2.5
11.
FOUND MANY FOOD CONTAINERS WITH FOOD DEBRIS ON THEM. ALSO FOUND LARGE AMOUNT OF FOOD DEBRIS ON SMALL HAND SLICERS THAT WERE IN STORAGE UNDER TABLE. WHEN THESE SLICERS ARE SOILED, THEY MUST BE PUT ASIDE AT THE DISHWASHING AREA TO BE CLEANED. THOROUGHLY CLEAN AND SANITIZE THESE FOOD CONTAINERS AND SLICERS. (COS)..........FOUND A LARGE AMOUNT OF MOLD INSIDE ICE MACHINE. THOROUGHLY CLEAN AND SANITIZE INSIDE ICE MACHINE (FROM TOP TO BOTTOM). AFTER THAT, IT SHOULD BE CLEANED AND SANITIZED AT LEAST ONCE A MONTH. (FOLLOWUP VISIT TO BE DONE ON ICE MACHINE BY APRIL 18, 2008)
2.5
13.
REPLACE THE BADLY STAINED CUTTING BOARDS (OR THEY MAY BE RE-SURFACED).
1.5
15.
FOUND MANY FOOD CONTAINERS AND PANS BEING STACKED WHILE WET. COMPLETELY AIR DRY THESE CONTAINERS BEFORE STACKING.....FOUND FOOD SCOOP THAT WAS SOILED ON TOP OF FOOD CONTAINER AT STEAM TABLE. STORE SCOOPS IN FOOD WITH HANDLE EXTENDING OUT OF FOOD, CLEAN AND ON A DRY SURFACE OR IN HOT WATER AT 135F OR ABOVE......FOUND SEVERAL KNIVES BEING STORED IN A SOILED KNIFE RACK. CLEAN THIS RACK......CLEAN THE SOILED SODA GUN HOLDER BEHIND BAR.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES AND AREAS: UNDERSIDES OF FOOD PREPARATION TABLES AND COUNTERS, INCLUDING EDGES--PASS-THROUGH FOOD AREAS--DOOR GASKETS AND DOOR FRAMES ON REFRIGERATION UNITS, INCLUDING HINGES--TALL FOOD RACKS (WHERE FOOD TRAYS ARE STORED)--EXTERIORS OF PLASTIC DRAWERS WHERE PLASTIC BAGS ARE STORED--EXTERIORS OF PLASTIC DRAWERS WHERE PLASTIC BAGS ARE STORED--EXTERIORS OF FOOD SCALES--BUMP PAD HOLDERS--UNDERSIDES OF DRAWER AND DOOR HANDLES--TRASH AREAS IN SERVICE LINE AREAS--HOOD AREAS WHERE GREASE IS DRIPPING--SHELVING IN DISHWASHER ROOM--MANY SOLID STAINLESS STEEL CABINETS AND SHELVING--SMALL MOBILE CARTS USED TO STORE CLEAN DISH RACKS.........REMOVE THE STICKY RESIDUE FROM OUTSIDES OF MANY FOOD CONTAINERS...........REMOVE THE BUILD-UP OF ICE AT TOP AND BOTTOM OF TRAULSEN REACH-IN FREEZER. REPAIR THE BOTTOM DOOR ON THIS UNIT SO THAT THE DOOR SHUTS PROPERLY AND THERE ARE NO OPEN GAPS BETWEEN THE DOOR GASKET AND FRAME...........REPLACE THE TORN AND DAMAGED GASKETS ON DOOR OF REFRIGERATORS AND FREEZERS.........REPLACE THE RUSTY SHELVING IN REACH-IN FREFRIGERATORS......CLEAN THE SOILED SHELVING IN WALK-IN COOLER........REPLACE THE MISSING WATER KNOBS AT SINKS (ONE AT DISH WASHING AREAS AND AT A WAITRESS STATION AREA).......CLEAN THE METAL FRAME AND EXTERIORS OF ICE MACHINE...........CLEAN UNDER TABLES AND PIPING IN DISHWASHING AREAS AS WELL AS INTERIORS AND EXTERIORS OF DISHWASHING MACHINE AND SHELVING ALONG WALLS IN THIS AREA.......CLEAN THE SOILED SPRAY RINSE ARM NOZZLES..........CLEAN THE SHELVING IN SODA BOX AREA..........CLEAN THE SOILED TRAYS THAT MANY SPICES AND OTHER ITEMS ARE STORED IN.
1.0
28.
CLEAN THE SOILED FLOORING AROUND FOOD DRAINS AND DRAIN GRATES AND UNDER EQUIPMENT BEHIND BAR......CLEAN THE SOILED WALL SURFACES BEHIND DISHWASHER. REMOVE THE BUILD-UP OF ICE ON FLOOR IN WALK-IN FREEZER. REPAIR THE BADLY DAMAGED FLOOR IN THIS FREEZER SO THAT IT IS SMOOTH AND EASILY CLEANABLE. IT SHALL BE REPAIRED WITH A FLOOR SURFACE THAT MEETS THE STANDARDS OF THE NATIONAL SANITATION FOUNDATION (NSF) OR EQUIVALENT FOR THIS FREEZER.....REPLACE THE DAMAGED OR MISSING CAULKING AT HANDSINKS AND BEHIND EQUIPMENT AND IN THE VENTILATION HOOD.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: #21) CLEAN THE SOILED HANDSINKS AS WELL AS UNDERSIDES OF PAPER TOWEL DISPENSERS.....#29) REPLACE/REPAIR THE LIGHT FIXTURES ABOVE ICE CREAM AREA SO THEY ILLUMINATE PROPERLY TO PROVDIE AT LEAST 50 FT-CANDLES OF LIGHT IN THIS AREA.....NOTE: BE SURE TO STORE FOODS IN ALL REFRIGERATION/FREEZER UNITS ACCORDING TO FINAL COOK TEMPERATURES. Follow-Up: 04/18/2008
IN THE BAR AREA, THE BARTENDER DIPPED A PLASTIC CONTAINER IN THE SANITIZING SINK FOR ONLY A FEW SECONDS. ALL FOOD/BEVERAGE CONTAINERS AND UTENSILS SHALL BE IMMERSED IN THE SANITIZING SINK FOR AT LEAST 2 MINUTES........FOUND FOOD DEBRIS ON THE SMALL HAND SLICERS AND CUTTERS THAT WERE HANGING ON THE WALL OR IN STORAGE ON A LOWER SHELF. THESE SLICERS AND CUTTERS SHALL BE PROPERLY WASHED, RINSED, SANITIZED AND AIR DRIED AFTER USE. THEY MUST NOT BE PUT BACK INTO STORAGE WHILE SOILED........CLEAN AND SANITIZE THE SOILED TOP UNDERSIDES OF FOOD DRAWER SLOTS--WHERE FOOD MAY COME IN CONTACT.
2.5
15.
FOUND MANY FOOD CONTAINERS THAT WERE STACKED WHILE STILL WET. COMPLETELY AIR DRY THESE CONTAINERS BEFORE STACKING.
1.5
17.
CLEAN THE FOLLOWING SOILED SURFACES: SHELVING IN WALK-IN COOLER--GASKETS OF REFRIGERATOR, FREEZER AND WALK-IN DOORS AND THE DOOR FRAMES--UNDERSIDES OF FOOD PREPARATION TABLES, SOLID SHELVING, AND DRAINBOARDS OF DISHWASHING AND SINK AREAS--AIR DRYING AREA FOR DISHES BY DISHWASHER--WIRE SHELVING IN DISHWASHING AND DRY FOOD STORAGE AREAS--BOTTOMS OF DOORS TO EQUIPMENT--HINGES OF REACH-IN REFRIGERATORS/FREEZERS--OUTSIDE SIDES AND VERY BOTTOM OF HAMBURGER BUN BUTTERER--SIDES OF EQUIPMENT--OUTSIDES OF PLASTIC BAG STORAGE CONTAINERS--INSIDE VENTILATION COLUMNS ABOVE THE DISHWASHER (ON BOTH ENDS) AND AREA ON TOP OF DISHWASHER--BABY/TODDLER HIGH CHAIRS AND BOOSTER SEATS (BE SURE TO SANITIZE THESE AS WELL).......REPLACE THE DAMAGED GASKETS ON WALK-IN COOLER DOOR AND REFRIGERATOR/FREEZER DOORS. ENSURE THE GASKETS PROVIDE A TIGHT SEAL--THERE MUST NOT BE ANY GAPS BETWEEN THE GASKETS AND THE DOOR FRAMES (TO KEEP COLD AIR FROM ESCAPING).......IN REFRIGERATOR AND WALK-IN UNITS, REPLACE BADLY RUSTED SHELVING OR SHELVING WHERE THE PROTECTIVE COATING HAS WORN OFF.
1.0
21.
CLEAN THE SOILED AREAS (CRACKS) BETWEEN THE HANDSINKS AND SPLASHGUARDS--REPLACE THE MISSING CAULKING IN THESE AREAS SO THAT THESE AREAS ARE SMOOTH AND EASILY CLEANABLE.
1.0
28.
REMOVE THE ICE BUILD-UP FROM FLOOR IN WALK-IN FREEZER (REPAIR ANY CONDENSATION LEAK ON CONDENSER THAT IS CAUSING THIS ICE BUILD-UP)..........REPAIR OR REPLACE ANY DAMAGED OR MISSING CAULKING ALONG THE BACKS OF SINKS AND WALLS. ENSURE THIS CAULKING IS SMOOTH AND EASILY CLEANABLE.
0.5
29.
FOUND UNSHIELDED LIGHT FIXTURES IN OUTSIDE DRY STORAGE UNIT (WHERE SINGLE SERVICE STYROFOAM, PAPER AND PLASTIC FOOD/BEVERAGE ITEMS ARE STORED). PROPERLY SHIELD THESE LIGHTS OR PROVIDE SHATTER PROOF BULBS. ALSO ONE FLUORESCENT BULB WAS BURNED OUT--REPLACE THIS BULB.
0.5
General Comments
NO POINTS TAKEN FOR THE FOLLOWING: (13) FOUND A FEW PAIRS OF TONGS WITH TORN VINYL HANDLES--DISCONTINUE USING THESE TONGS SINCE THEY ARE NOT EASILY CLEANABLE.......FOUND A FEW DAMAGED OR CRACKED FOOD CONTAINERS AND LIDS. DO NOT USE THESE ITEMS FOR FOOD DISPENSING/STORAGE SINCE THEY ARE NO LONGER EASILY CLEANABLE.........(15) FOUND SINGLE SERVICE CUPS IN CONTAINERS OF PEPPER (WAITRESS AREA) AND SUGAR (BEHIND BAR). DISCONTINUE STORING THESE CUPS IN THESE CONTAINERS. TO PROPERLY DISPENSE THESE FOODS, USE A MULTI-USE SCOOP WITH AN EXTENDED HANDLE..........2 PTS FOR SERVSAFE.
MASHED POTATOES NOT HEATED PROPERLY PRIOR TO BEING PLACED IN STEAM TABLES. HEAT AND STIR PRODUCT TO AT LEAST 165F PRIOR TO PLACING IN STEAM TABLE TO HOLD 140F OR ABOVE. REPEAT VIOLATIONS.
5.0
3.
MULTIPLE PANS OF MARINADING MEATS IN WALK-IN REFRIGERATOR UNCOVERED. KEEP LIDS ON ALL CONTAINERS.
2.5
15.
CLEANED UTENSILS AND EQUIPMENT STORED ON DIRTY SHELVES BELOW PREP TABLES.
1.5
17.
MULTIPLE RACKS IN REACH-IN AND WALK-IN REFRIGERATOR ARE RUSTY AND CHIPPING OFF PROTECTIVE COATING. DETAIL CLEAN INTERIOR AND EXTERIOR OF KITCHEN EQUIPMENT. (COOLER DOOR HINGES AND GASKETS, CHIP HOT-HOLDING UNIT, BACKS OF COOLERS, ETC.) NIGHT-TIME CLEANING NEEDS TO BE MORE THOROUGH PRIOR TO LEAVING. HAND-HELD NSF MIXER/BLENDER NEEDS REPLACING DUE TO ELECTRICAL CORD BEING DAMAGED AND IMPROPERLY REPAIRED.
1.0
28.
CEILINGS AND WALLS NEAR AIR VENTS NEED CLEANING. WALLS AROUND DISHMACHINE ARE MOLDY.
TWO DRAWER COOLER ON LEFT END OF COOK LINE HAS RAW MEATS AND DAIRY PRODUCTS AT 50-57F. COOKED CHICKEN ASSEMBLY DISH ON CUTTING BOARD AT 89F. BEANS IN STEAM TABLE 115F. RAW CHICKEN IN TOP OF COOLER BETWEEN GRILLS 50-60F. FOOD TEMPERATURE VIOLATIONS ARE A CONSTANT AT THIS STORE.
5.0
5.
NO WORKING THERMOMETER IN COOLER WHICH HAS FOODS 50-57F.
1.5
11.
LARGE AMOUNT OF DIRTY DISHES AND UTENSILS IN CLEAN STACKS AND HANGING ON PREP AREA WALLS. ICE MACHINE IS MOLDY INSIDE. CAN OPENER, SLICERS, AND CHOPPERS NEED CLEANING.
5.0
13.
REPLACE OR SAND SMOOTH CUTTING BOARDS.
1.5
17.
ALL EQUIPMENT ON DEEP FRYER END OF KITCHEN NEEDS CLEANING. RODS AND METAL RACKS USED TO HANG CLEANED UTENSILS ARE EXTREMELY GREASY. CLEAN EQUIPMENT AND SHELVES AROUND GRILL UNDER SALAD BOX. DRY STORAGE RACKS OUTSIDE WALK-IN COOLERS NEED CLEANING. SINKS NEED CAULKING IN PREP AND DISHMACHINE AREAS.
2.0
23.
GREASE DUMPSTER NEEDS CLEANING.
1.0
28.
ALL FLOORS, WALLS, AND CEILINGS IN KITCHEN NEED CLEANING. FLOOR DRAINS NEED CLEANING, ESPECIALLY BEHIND BAR.
1.0
30.
HOOD NEEDS CLEANING. MOVE EQUIPMENT TO RIGHT SO ALL GRILLS ARE UNDER HOOD.
0.5
General Comments
CALL JASON ROYAL @ 919-857-9423 FOR RE-INSPECTION.
COOKED PEPPERS AND CHEESES 60*F IN TOP OF PREP REFRIGERATOR TO RIGHT OF GRILL. COOKED AND PRE-CHILLED RIBS 52*F IN LOWER PORTION OF SAME REFRIGERATOR. THIS REFRIGERATOR NOT HOLDING FOODS AT SAFE TEMPERATURES HAS BEEN AN ONGOING PROBLEM SINCE THE RESTAURANT WAS OPENED. PORTIONED MEATS OVERSTOCKED IN TOP OF SALAD PREP COOLER AND NOT HOLDING PROPER COLD TEMPS. REHEAT ALL PREVIOUSLY COOKED FOOD RAPIDLY TO 165F. OBSERVED STEAM TABLE BEING USED TO REHEAT FOOD. MASHED POTATOES FOUND AT 91*F. [VIOLATION OF RULE .2609(F)]
5.0
11.
LARGE AMOUNT OF HANGING GLASSES BEHIND BAR HAVE LIPSTICK ON RIM. SEVERAL GREASY CONTAINER LIDS HANGING ABOVE PREP AREA NEAR ONION DEEP-FRYER.
2.5
17.
WALK-IN REFRIGERATOR RACKS NEED CLEANING. UTENSIL STORAGE RODS AND LABELS NEAR DEEP-FRYERS NEED CLEANING. REPLACE MOLDY CAULK AROUND DISHMACHINE DRAINBOARDS.
1.0
28.
CLEAN WALLS NEAR DEEP-FRYERS. CLEAN FLOORS IN CORNERS BEHIND BAR.
