3-501.17; Priority Foundation; Noted containers of chicken wings and portioned out lasagna missing date marking stickers. According to PIC, noted items were prepared more than 24 hours prior. Ensure TCS items that are 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.
1.5
28.
7-102.11; Priority Foundation; Noted labels missing on a few working spray bottles of degreaser and sanitizer. 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- Noted spray bottles relabeled.
0.0
40.
2-402.11; Core; Observed food employee not donning hair restraint. 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
45.
4-903.11(A) and (C); Core; Observed a pack of pizza boxes stored on the floor near the rear of the facility. Keep all single service items in a clean, dry location and at least 6 inches off the floor.
Observation: Due to in-operation of the hot water heater, hot water is not available for hand sinks.
5-202.12; Core; (A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
0.0
28.
Observation: Working containers of chemicals were not labeled with contents. 7-102.11; Priority Foundation; 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. Pf
CDI: Person in charge labeled bottles during inspection.
1.0
40.
Food service employees are not wearing hair restraints.2-402.11; Core; Food service employees shall wear effective hair restraints such as hats, hair coverings or hair nets.
CDI: Operator ensure staff had a hair restraints.
0.5
47.
Observation: Gaskets on the pizza prep refrigerator torn/poor repair.
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
50.
Observation: Hot water is not available to supply dish sink or hand sink due to hot water element not working. Operator implemented emergency plan yesterday 2/6/24 - Observed use of hot water from pot boiling on stove for dish washing and sanitizing.
5-103.11; Priority Foundation; (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf
Verification to take place to have corrective action by 2/17/2024.
0.5
General Comments
Replacement parts are on site for hot water heater repair - New tank to be installed 4 days to ship. Follow up inspection for replacement by 2/17/2024; Water is being boiled on stove for sanitizing. Follow-Up: 02/17/2024
3-501.17; Priority Foundation; Found containers of lasagna, containers of pasta noodles in the walk-in cooler and a container of cooked chicken wings in the prep cooler missing date marking labels. 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 properly labeled
1.5
24.
3-501.19; Priority Foundation; Establishment holds pizza slices on Time as a Public Health Control (TPHC) however, no written documentation/procedures available during time of inspection. REHS provided TPHC guidance form and discussed TPHC procedure during inspection. According to PIC, facility lost their written procedures during recent fire a few months prior. CDI- template provided and completed with PIC during visit.
0.0
38.
6-501.111; Priority Foundation; Observed multiple flies within kitchen and dining room area. Discussed turning on the air curtain at the back entrance to reduce pest/fly entry. The premises shall be maintained free of insects, rodents, and other pests.
1.0
44.
4-903.11(A), (B) and (D); Core; Noted multiple serving containers stacked while still wet on the utensil storage rack. Cross stack the dishes to allow the air drying process to take place. There were many dishes stacked wet.
0.5
56.
6-403.11; Core; Observed an employees personal beverage stored on the prep table surface near the flat top grill unit. Ensure all personal beverages are stored in separate space away from retail food items and below the prep table surfaces.
2-102.12 (A); Core; There was no one present today that has passed an approved food safety managers' course. A person in charge that has passed an approved course must be present during all hours of operation.
1.0
10.
6-301.12; Priority Foundation; Paper towels missing from the Womens' bathroom. Also noted batteries dead for the paper towel dispenser located at the handwashing sink near the back of prep kitchen. All handwashing sinks must be stocked with paper towels and soap at all times. CDI- Paper Towels replaced.
1.0
15.
3-302.11; Priority Foundation; Observed raw ground beef stored above pre-cooked chicken patties and other ready-to-eat food items in the walk-in cooler unit. Raw foods shall be separated and stored below cooked/ready-to-eat foods. CDI-All units rearranged
1.5
16.
4-601.11 (A); Priority Foundation;Observed dried-on food residue on the blades of the vegetable dicer unit. Noted dicer unit was stored as being clean on the utensil rack. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed PIC to re-wash and sanitize.
0.0
23.
3-501.17; Priority Foundation; Found containers of lasagna, containers of pasta noodles, rewrapped sliced turkey meat and a container of cooked chicken wings missing date marking labels. 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 properly labeled
1.5
39.
3-305.11; Core; Noted cases of chicken wings stored on the floor underneath the storage racks in the walk in cooler. Ensure all food items are stored in a clean location and kept at least 6 inches off the floor. This is repeat from the last inspection.
2.0
41.
3-304.14; Core; Noted wet wiping cloths lying across faucet handles and prep table surfaces. Ensure wet wiping cloths are stored submerged in sanitizer solution in between use. CDI- Wet wiping cloths placed in sanitizer solution.
0.0
47.
4-501.11; Core; Noted some of the racks in the walk in cooler are beginning to rust out. Also noted the gaskets on the tall 2 door reach in freezer are split and need to be replaced. Ensure all equipment and equipment components are kept in good repair.
0.0
49.
4-601.11(B) and (C); Core; Observed encrusted grease build-up along the side panels of the flat-top grill unit and grill knobs. Also observed heavy residue build-up on the the storage racks and interior surface of the door panel in the walk-in cooler. Noted water build-up on the interior bottom surface of the front-end prep cooler unit. Also need to clean the residue build-up off top lids and exterior sides of the bulk flour container. Non-food contact surfaces shall be cleaned often enough to keep clean. Increase frequency of cleaning for all equipment and storage racks through out the prep area.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
4-601.11 (A); Priority Foundation; Observed some black/brown organic build up along the infuser/interior surface of the soda machine nozzles at the self service station. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- items reclean and sanitized during inspection
0.0
21.
3-501.16(A)(1) ; Priority; Noted a container of meatball sauce reading between 113-114 in the warmer unit. Further investigation determined the warmer was left unplugged. Meatballs were cooked within the last 2 hours. Discussed ensuring all TCS item hot held at 135 F and above. CDI- Meatballs reheated above 165 and placed in back in hot holding.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Found a overly filled container of sliced tomato reading at 45 F in the front-end cold rail/prep cooler. Also noted a few containers of sausage crumble reading at 43 F in the pizza station cold rail unit during time of inspection. Further discussion determined the lid to the cold rail unit was left opened during the busy lunch rush, thus allowing cold air to escape from unit. Ensure all TCS items are held at 41 F or below for cold storage. CDI - Instructed PIC to cool items down in walk in cooler.
1.5
24.
3-501.19; Priority Foundation; Establishment holds pizza slices on Time as a Public Health Control (TPHC) however, no written documentation/procedures available during time of inspection. REHS provided TPHC guidance form and discussed TPHC procedure during inspection. CDI - Education provided, and Department TPCH template emailed to PIC.
0.0
39.
3-305.11; Core; Noted cases of chicken wings stored on the floor underneath the storage racks in the walk in cooler. Ensure all food items are stored in a clean location and kept at least 6 inches off the floor.
1.0
44.
4-903.11(A), (B) and (D); Core; Noted clean scoopers and utensils stored in a soiled basket on the storage rack located across from the 3 compartment sink. Ensure all clean utensils are stored in a clean, dry location.
0.0
47.
4-501.11; Core; Noted some of the racks in the walk in cooler are beginning to rust out. Also noted the gaskets on the tall 2 door reach in freezer are split and need to be replaced. Ensure all equipment and equipment components are kept in good repair.
0.0
49.
4-601.11(B) and (C); Core; Observed encrusted grease build up along the side panels of the flat top grill unit. Noted carbon build up on the commercial oven conveyor belt. Also observed some residue build up on the interior bottom surface of the front-end prep cooler unit and the storage racks inside the walk in cooler unit. Non food food contact surfaces shall be cleaned often enough to keep clean. Increase frequency of cleaning for all equipment and storage racks through out the prep area.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
7-201.11; Priority; one bottle of a cleaner was not labeled today. Chemicals shall be labeled and shall be stored away from food products. The chemical was labeled.
1.0
43.
3-304.12; Core; The handle in the sugar container was down in the food product. During pauses in food prep the utensils shall be stored out of the food product. The handle was removed
0.5
44.
4-903.11(A), (B) and (D); Core; Several pans were stacked wet on the shelves. Clean equipment shall be stored in a position that air drying can occur.
1.0
45.
4-903.11(A) and (C); Core; single service articles shall be stored in a clean dry place where contamination cannot occur. Clean the areas for single service storage.
0.5
49.
4-602.13; Core; the kitchen fan has a large amount of debris and dust on it. Non food food contact surfaces shall be cleaned often enough to keep clean. CLean this fan.
0.5
55.
6-501.12; Core; the food prep area has a large amount of debris on the floors, on the walls, on the food units. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Do a detailed cleaning of the kitchen.
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
2-401.11; Core; Employee drinks on prep tables and a pizza slice an employee has been eating is stored on a prep table. Employees shall eat or drink in designated areas so exposed food, clean equipment, utensils, linens and single service articles can not result. The drinks and pizza were voluntarily discarded.
0.5
16.
4-601.11 (A); Priority Foundation; Black mold like residue inside the ice shoot. Build up on some pans, pizza cutter, soda nozzles and lids. Equipment food contact surfaces and utensils shall be clean to sight and touch. The soda nozzles, pizza cutter and ice shoot were washed, rinsed and sanitized. The lids and some pans and food containers were taken back to the dishwashing area to be washed, rinsed and sanitized.
1.5
21.
3-501.16(A)(1) ; Priority; Meatballs are 105F in the prep area. Keep all TCS food at or above 135F when held hot. The above meatballs were reheated to 173F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; TCS food in the walk-in cooler is between 42-44F. Keep all TCS food at or below 41F when held cold. The TCS food was placed in the prep refrigeration units, upright freezer and iced down. The thermostat was adjusted and the temperature of the walk-in cooler was 37F by the end of the inspection.
1.5
28.
7-201.11; Priority; Peroxide cleaner and sanitizer spray bottles stored with dry food and single service articles. Store all chemicals and sanitizer in spray bottles so can not contaminated food, equipment, single service articles, utensils and linens. The above cleaners and sanitizer were moved away from the above areas.
1.0
28.
7-102.11; Priority Foundation; A cleaner in a spray bottle is unlabeled. Label all working containers of chemicals such as cleaners and sanitizer once taken from bulk supplies. This cleaner was voluntarily discarded.
0.0
40.
2-402.11; Core; Food service employees are not wearing hair restraints. Food service employees shall wear effective hair restraints such as hats, hair coverings or hair nets. REHS spoke with the manager.
0.0
41.
3-304.14; Core; Wiping cloths stored wet on prep surfaces. Store wet wiping cloths in sanitizer mixed to the manufacturer's specified concentration. Wet wiping cloths were placed in sanitizer solution mixed to the proper concentration.
0.5
44.
4-901.11; Core; Some bowls and containers are stacked wet. Air dry before stacking or cross stack them.
0.5
49.
4-602.13; Core; Build up on the hood, dry storage shelving, walk-in cooler shelving and dough mixer arms. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; Floors throughout the prep area and dishwashing area have build up. Physical facilities shall be cleaned as often as necessary to keep them clean. 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
No signature of recipient due to COVID-19 pandemic.
2-501.11; Priority Foundation; Facility does not have written procedures for employees to follow to respond to a vomiting or diarrheal events. Provide written procedures for employees to follow to respond to vomiting or diarrheal events. Written procedures were emailed to manager.
0.0
15.
3-302.11; Priority; Raw hamburger that is open stored next to Philly steak in the prep refrigeration unit. Raw chicken that is in a container with no lid above cut vegetables in the walk-in cooler. Store all food according to final cook temperatures in refrigeration units and in freezers once opened. Follow the refrigeration/freezer chart found on www.wakegov.com/food. The above food was re-arranged during the inspection.
1.5
16.
4-501.114; Priority; Sanitizer is less than 50ppm in of chlorine in the spray bottles. Mix chlorine sanitizer to between 50-200ppm. The sanitizer was remixed to the proper concentration.
1.5
23.
3-501.17; Priority Foundation; Lasagna, mozzarella cheese, ziti and meatballs are not date marked in the walk-in cooler that are held for more than 24 hours. Date mark time/temperature control for safety(TCS)food for up to 7 days when held at 41F or below. The above items were date marked during the inspection. This is a repeat item.
1.5
49.
4-602.13; Core; The shelving in the cabinet beneath the soda machine, gaskets on the salad prep refrigeration unit and hood above the grill have build up on them. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.5
55.
6-501.12; Core; The floors are dirty under the equipment storage rack, 3 compartment sink and prep sinks. Physical facilities shall be cleaned as often as necessary to keep them clean.
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 of 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. Follow-Up: 03/06/2020
*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.
*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. repair the small hole in the wall in the ladies restroom.
*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*
** Have designated areas for employee's personal belongings, paperwork and facility keys.** Beginning January 1, 2019 all cold holding units must maintain foods at 41F or below; please plan accordingly. Follow-Up: 12/24/2017
Observed some food in both handsinks, indicating that they were being used to drain or dump food. Handsinks are only to be used for handwashing, do not use them for dumping or draining food, beverages, or liquids.
The sanitizer in the spray bottles was at 0 ppm. Was corrected.
1.5
18.
Pizza was labeled for three hours of use instead of two. The same thing happened during the last inspection. Record the actual time the pizza came out of the oven, and discard the pizza two hours later.
1.5
23.
Cooling items like pre-portioned pasta should be cooled spread out on the baking sheet pan. Place them into a container with a lid once the pasta has reached 45 F.
0.0
25.
Calibrate thermometers frequently. One showed 20 F in ice water, the other 25 F. They should read 32 F in ice water.
0.5
26.
Label the sugar bin.
0.0
29.
Use hats or visors or another type of hair restraint.
0.0
34.
Clean the dish storage racks and shelves. Also clean the air drying area of the dish sink.
0.5
36.
Replace cracked pizza dough pans. Replace cracked plastic containers. The racks in the walk-in are rusty.
0.5
39.
Replace home-type wire racks with NSF approved shelving.
0.0
40.
Clean storage racks and overhead racks. Clean the condiment bin and the cabinets under the soda machine.
0.5
44.
Replace broken tiles in the mop sink basin to prevent water damage to the walls and subflooring.
0.0
45.
Clean the floors all the way to the walls. Repair the falling ceiling tiles above the mops sink.
0.0
49.
No documentation of approved training - no credit awarded.
Label the sanitizer bottles. The can opener needed to be cleaned. Was corrected.
1.5
18.
The pizza pie on the counter to be sold by the slice did not have the proper time label. Pizza was labeled for three hours of use instead of two. Label the pizza with the time it was taken out of the oven.
0.0
19.
Label all spray bottles appropriately, even the water bottles.
0.0
25.
Replace the food thermometers in the refrigerators with refrigerator thermometers.
0.0
29.
Use hats or visors.
0.0
33.
The sugar bin and the salt container are too shallow to store the scoops properly. The scoops are laying in the foods. Use deeper containers so the scoops can be stored with the handle up and out of the food or store the scoops on the dish rack.
0.5
34.
Several pans on the air drying rack were stacked wet. Air dry completely before stacking.
0.5
36.
Replace cracked pizza dough pans. Replace cracked plastic containers. Replace the torn gasket on the sandwich prep cooler.
0.5
39.
The storage shelf above the sandwich prep station is made of home-type wire rack. Replace it with NSF approved shelving.
0.0
43.
The faucet in the mens room is starting to corrode, and the hot water in the women restroom is not getting as hot as the hot water at other faucets.
0.0
45.
Clean the floors all the way to the walls. Clean the walk-in cooler floor and walls and pipes. Repair the falling ceiling tiles above the mops sink.
0.5
49.
No documentation of approved training - no credit awarded.
At lunch time, pizza is being sold by the slice. The pizza pie is sitting at room temperature, and individual slices are reheated to order. Slice was discarded.
Keep the pizza at 135 F or apply for a TILT ( time in lieu of temperature ) for the pizza.
2.0
17.
The pizza prep table is running above 50 F. All foods found above 45 F were discarded ( with the exception of pizza dough ). Call the repair service.
Cold foods must be held at 45 F or below.
2.0
25.
One thermometer was properly calibrated, the other one was showing 22 F in ice water ( was calibrated ). Use the themometers to check food temperatures in the all refrigerators in the morning.
0.5
29.
Use hats or visors.
0.0
33.
The sugar bin and the salt container are too shallow to store the scoops properly. The scoops are laying in the foods. Use deeper containers so the scoops can be stored with the handle up and out of the food.
0.5
36.
Replace scratched teflon pan. The pizza prep refrigerator needs to be repaired. Foods are not holding below 45 F.
0.5
39.
The storage shelf above the sandwich prep station is made of home-type wire rack. Replace it with NSF approved shelving.
0.0
40.
Clean the soda machine and the cabinets in the dining room. Sugar and dust are building up between the soda dispensers, and the cabinet doors are getting sticky.
0.0
43.
Replace the soap container in the mens room. The faucet in the mens room is starting to corrode, and the commode needs to be re-caulked. Clean or paint the restroom walls.
0.0
44.
Replace missing tiles in the mop sink basin. Repair the damaged ceilking tile above the mop sink. Clean the trash cans ( dining and kitchen ).
0.5
45.
Clean the floor al the way to the walls. Clean the walls around the grill. Clean the ceiling vent covers.
0.5
46.
The hood needs to be re-sealed.
0.0
49.
No documentation of approved training - no credit awarded.
In the sandwich prep cooler, the pans with raw chicken and raw beef are above containers with lettuce and other produce. Pre-packaged salad dressings are stored on the other side of the refrigerator. Switch the dressings and the food pans so only pre-packaged foods are under the pans with chicken and beef. Was switched.
0.0
11.
One bottle of sanitizer was almost pure bleach ( test strip blached out instantly ). Was discarded.
1.5
23.
Individual portions of pasta are wrapped in papper and stacked tight in containers with lids. Place the portions on a sheet pan for cooling, and move them from the sheet pan into containers once they have reached 45 F.
0.0
25.
The food thermometer was showing 20 F in ice water ( was calibrated ). The food thermometer was also stored in the pizza prep refrigerator. The cook needs a designated food thermometer that is available at all times. Use refrigerator thermometers inside the units. Recommend using a digital thermometers since the cook needs to test thin meat cuts items like the beef and chicken filets.
0.5
28.
Flies present.
1.0
29.
Use hats or visors.
0.0
33.
A pair of tongs is wedged into the wire rack above the pizza prep table. Keep the tongs on the edge of the prep area or another clean, dry surface.
0.0
36.
Replace scratched teflon pans and fraying spatulas.
0.5
43.
Re-attach the toilet seat in the womens restroom, and clean the floors in both restrooms.
0.0
49.
No documentation of approved training - no credit awarded.
The bottom part of the pizza prep cooler does not keep the temperature below 45 F. The unit is at 52 F, and pre-portioned pastas and chicken wings are at 50 F. Foods were all moved to walk-in cooler. The items in the pans in the top part of the unit are at 42 F.
2.0
25.
Instead of food thermometers, use regular refrigerator thermometers in the refrigerators.
0.0
28.
There are some mouse droppings in the cabinet under the soda machine in the dining room. Clean the cabinets and watch for further activity.
1.0
36.
The pizza prep unit needs to be serviced. The bottom part does not hold tempearture. The metal racks in dry storage and walk-in cooler are rusting. The hot water handle on the hand sink at the pizza station is leaking heavily. The can opener base is rusting.
0.5
45.
Re-caulk the hood. Repair the broken tiles in the can wash and the damaged wall above the can wash.
0.5
49.
No documentation of approved training - no credit awarded.
The drink spouts on the pepsi machine out front need cleaning. Thoroughly clean the dough trays or replace them. The sanitizer was very strong but it is ok now.
1.5
25.
Be sure to keep thermometers in all refrigerators.
0.5
29.
Hats, hair-nets or wrap-around visors required for all food prep workers. Workers put on hats after I got here.
0.0
36.
Replace or remove the button cover on the mixer that has a hole in it. The handle is loose on the pizza prep reach-in refrigerator. The drain in the center sink is not seeled properly and it is leaking.
0.5
40.
Thoroughly clean the back side of the grill. Also clean the gas lines and fittings. The red tank up high near the grill has droplets of grease on the bottom. Clean the fire suspression system. Clean the canopener base. Clean the wire shelving.
0.5
45.
Fix the wall/ceiling at the mop sink. Replace the wall cover were the pipe clean-out is located in the womens rest room. Caulk the crack between the wall and the hood, you need heat resistant caulk.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
I will follow up on the drink spouts and the dough trays on July 14. Be sure they are all clean. Follow-Up: 07/14/2010
Store meats according to minimum cooking temmpature with chicken at the bottom next would be ground bef followed by pork then raw fish or shell eggs. There was a package of cucumbers setting on raw hamburger. Also the hamburger meat was on the top shelf over drinks. (The hamburger was put on the bottom shelf with other raw meats.
1.5
11.
The slicer needed cleaning. Also the drink spouts on the pepsi machine out front needed cleaning. (The slicer and the spouts were cleaned and sanitized.)
1.5
19.
Do not store the 409 antibacterial cleaner on the prep tables. Store the 409 away from food and food prep surfaces. (The approved sanitizer, if properly mixed ,can be stored on the counter.)
1.5
29.
Hats, hair-nets or wrap-around visors required for all food prep workers. Workers put on hats after I got here.
0.5
36.
Replace or remove the button cover on the mixer that has a hole in it. The handle is loose on the pizza prep reach-in refrigerator. Replace or resurface the cutting board, it is very rough.
0.5
40.
Thoroughly clean the back side of the grill. Also clean the gas lines and fittings. Clean the drawers and cabinets below the fountain machine. There are a lot of dead roaches in there and syrup splattered on inside of cabinet. Clean the spice shelf. The red tank up high near the grill have droplets of grease on the bottom. Clean the fire suspression system.
0.5
45.
Fix the wall/ceiling at the mop sink. Replace the wall cover were the pipe clean-out is located in the womens rest room.
0.5
49.
No documentation of approved training - no credit awarded.
Observed two uncovered employee drinks in kitchen. One was stored on meat slicer and other was on prep table. Strong cigarette smell in kitchen at start of inspection. Found ashes and cigarette butts on rolling can rack. Employee drinks are to be covered and stored in a sanitary manner and there shall be no smoking in a restaurant kitchen. Go outside or in dining area (until Jan. 1, 2010) to smoke.
1.5
10.
Raw beef was found in freezer stored directly in "to go" bags. Pan of chicken was stored on walk-in refrigerator floor. Store foods in food grade containers and off the floor.
1.5
11.
Food containers and contact surfaces are not currently being properly sanitized. Manager stated that all items are cleaned only with 409 cleaner and then rinsed. All food contact surfaces that are not subjected to heat must be washed, rinsed, and sanitized. A solution of bleach and water 50-200ppm was mixed today and all dishes, cutting boards, and prep table need to be rewashed and properly sanitized.
1.5
29.
Hats, hair-nets or wrap-around visors required for all food prep workers. Watched manager prepare pizzas today without hair restraint.
0.5
39.
Shipping buckets and lids found washed above 3 compartment sink. These containers are not easily cleanable and should not be washed and reused for food storage.
0.5
40.
Fan guards and electrical cords inside walk-in cooler need cleaning. Wall mounted shelves above 3 compartment sink need cleaning. Clean white shelf above sandwich prep refrigerator.
0.5
45.
Walls on both sides of grill need cleaning. Pipes and fire suppression tank mounted to wall next to hood are greasy.
0.5
46.
Hood filters and restroom vents need cleaning.
0.5
49.
No documentation of approved training - no credit awarded.
Clean the outsides of the dough trays. Clean the two-burner cook unit.
0.5
41.
No points today.... There is a bad sewer odor that seems to be coming from the womens restroom. There may be a bad air-admittance valve/Studor Vent.
0.0
44.
The dumpster needs to be exchanged. There is a stack of boards with nails sticking that is dangerous and also makes it difficult to clean up out there.
0.5
49.
No documentation of approved training - no credit awarded.
There are personal items stored on the table where the food prep sink is located. You need a seperate area for employee items. Cold drinks may be consumed if the cup has a lid and a straw. Hand washing is not required after drinking from a properly protected cup with a lid and a straw.
1.5
25.
Put a thermometer in the prep unit refrigerator.
0.5
29.
Hats,hair-nets or wrap-around visors required.
0.5
46.
Clean the hood and hood vents. Clean the fire supression pipes.
0.5
49.
No documentation of approved training - no credit awarded.
There are personal items stored on the table where the food prep sink is located. You need a seperate area for employee pocketbooks, coats, hand lotion. Cold drinks may be consumed if the cup has a lid and a straw. Hand washing is not required after drinking from a properly protected cup with a lid and a straw.
3.0
11.
The bleach water is to strong. It should be 50-100 parts per million.
1.5
26.
There is a bag of sugar on the floor.
0.5
29.
Hats,hair-nets or wrap-around visors required.
1.0
36.
The cutting board is rough and needs resurfacing or replacing.
0.5
40.
The chain grill needs to be cleaned. Also the flat top grill needs cleaning on back and around vent. Clean the outside of the dry goods containers.
0.5
49.
No documentation of approved training - no credit awarded.
There are personal items stored on the table where the food prep sink is located. You need a seperate area for employee pocketbooks, coats, hand lotion and even the files and bills. Also the employee coffee station is on the prep sink along with a cup of employee coffee. Employees should drink coffee while on break, out in the dinning room and then wash their hands before returning to work. Cold drinks may be consumed if the cup has a lid and a straw. Hand washing is not required after drinking from a properly protected cup with a lid and a straw.
1.5
11.
Be sure to keep a at least a spray bottle of properly mixed sanitizer such as 50-100 parts per million bleach water. Change it often enough to maintain the proper strength.
1.5
28.
I saw 1 small roach on the unused dough trays.
0.0
29.
Hats,hair-nets or wrap-around visors required.
0.5
40.
Clean the walkin fan covers. Clean the outside of dry-goods containers. Also clean the outsides of the dough trays and store them clean.
0.5
44.
Get rid of the old pallets broken door around the dumpster. There are two slop buckets at the back door. If you need an ash-can for smokers do something like drill a hole in the bottom of a metal bucket or can and put the cigerets in that. Mosquitoes and flies are breeding in the existing container. Also do not leave containers of grease setting out back. Put it into the grease bin. Also you (or the shopping center) need a flat shovel to scrape up all the spilt grease at the grease bin. Keep it neat and clean out back and around the dumpsters and around the grease bin.
WALK-IN REFRIGERATOR IS OPERATING ABOVE 45F. PHF`S ABOVE 45F WERE DISPOSED OF TODAY. CHOPPED HAM, SLICED CHEESE, COOKED PASTAS, AND SLICED ROAST BEEF WERE 47F. REPAIRPERSON HAS BEEN CALLED AND TO BE HERE WITHIN THE HOUR. RETURN VISIT TO BE MADE TOMORROW TO VERIFY WALK-IN REFRIGERATOR IS REPAIRED. SLICED CHEESE WAS OVERLOADED IN TOP OF GRILL REFRIGERATOR AND WAS DISPOSED OF. (COS)
2.5
14.
DO NOT WASH AND REUSE GREEN PICKLE BUCKETS FOR LETTUCE. THESE SHIPPING BUCKETS ARE NOT EASILY CLEANABLE AND SHOULD NOT BE USED FOR FOOD AGAIN. REPLACE WITH EASILY CLEANABLE FOOD CONTAINERS.
1.0
15.
AIR DRYING RACK HAS A VARIETY OF ITEMS THAT DO NOT BELONG ON IT. DIRTY TV/VCR, CAULKING TUBES, BOOKS, ETC. THESE ITEMS SHOULD BE ON THE VERY BOTTOM RACK AND CLEAN DISHES STORED ABOVE TO PREVENT CHANCE OF CONTAMINATION OF CLEANED UTENSILS.
1.5
17.
RACKS AND FAN GUARDS INSIDE WALK-IN REFRIGERATOR ARE MOLDY DUE TO COOLER NOT WORKING PROPERLY. REMOVE RACKS AND GUARDS AND CLEAN ASAP.
2.0
28.
WALLS ARE GREASY AROUND COOKING EQUIPMENT DUE TO HOOD SYSTEMS NOT BEING TURNED ON DURING OPERATIONAL HOURS. LIGHTS AND HOOD VENTS WERE TURNED OFF AT THE BREAKER BOX TODAY.
0.5
General Comments
CLEAN SLICER MORE THOROUGHLY AROUND SHARPENING STONES. KEEP REAR DOOR CLOSED EXCEPT DURING DELIVERIES. CLEAN EXTERIOR OF TEA AND FOUNTAIN DRINK DISPENSERS. Follow-Up: 12/19/2007
RAW CHICKEN IN STANDING WATER IN THE PREP SINK. THAW CHICKEN UNDER COOL RUNNING WATER, IN THE WALKIN COOLER OR IN THE MICROWAVE AS PART OF THE COOKING PROCESS.
2.5
15.
AIR DRY DISHES BEFORE STACKING. CLEAN UTENSILS STORED IN DIRTY CONTAINER.
1.5
General Comments
28. WORN FRP ABOVE THE MOP SINK. REPLACE. 30. LIGHT SHEILDS ARE DIRTY OVER THE PREP AREA IN THE FRONT OF THE KITCHEN.
RAW CHICKEN STORED ABOVE READY TO EAT FOOD. STORE ALL RAW CHICKEN BELOW READY TO EAT FOOD. A PLASTIC CONTAINER WITH NO HANDLE IS USED TO SCOOP PIZZA SAUCE. USE A SCOOP WITH A HANDLE.
2.5
5.
METAL STEM THERMOMETER IS INACCURATE. IT IS READING 14F IN ICE WATER. CALIBRATE TO 32F. CORRECTED.
1.5
11.
SPATULAS, SLICERS AND PLASTIC FOOD CONTAINERS ARE STORED DIRTY.
2.5
17.
SHELVES ARE DIRTY IN THE WALKIN COOLER. SHELF IS DIRTY USED TO STORE FLOUR. MIXER ARMS ARE DIRTY. ANSEL SYSTEM LINE IS DIRTY.
1.0
General Comments
10. ALL EMPLOYEES THAT HANDLE FOOD MUST WEAR A HAIR RESTRAINT. A HAIR NET, HAT OR VISOR. 28. FLOOR IS DIRTY UNDER AND AROUND THE MIXER.
Replace worn shelf under the grill, hood is dirty, one shelf is dirty in the walkin cooler.
1.0
31.
WD40 stored with pineapple. Unlabeled chemical bottle and sanitizer bottle.
2.5
General Comments
16. Single service cups stored on the floor. Store single service plastic lids in a plastic sleeve. 32. Keep all storage off the floor on 12" stationary shelving or 6" rack with wheels. Transitional expiration notice was given. Transition expires 7-18-06
