2-102.12 (A); Core; While the food service is in operation, there should be a manager on duty that is certified in food safety. There was not a manager on duty that was certified in food safety during the inspection.
1.0
15.
3-302.11; Priority Foundation; In the walk-in cooler raw hamburger meat was stored above chili and vegetables. Raw meats shall be stored above ready to eat foods. CDI (PIC arranged walk-in cooler so that raw meats were stored at the bottom and RTE foods are above them.
1.5
23.
3-501.17; Priority Foundation; Date marks missing on a bag of sausage. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Make sure ALL required foods have a clearly labeled date! Sausage was dated during inspection. CDI
0.0
47.
4-205.10; Core; The freezer in the back room is not NSF or equal and is approved for domestic use only. Provide equipment that is NSF approved or equal and is manufactured for use in a commercial setting.
0.5
55.
6-201.11; Core; The ceiling over the sink and food areas is 'popcorn' ceiling. The ceiling must be smooth and washable.
2-102.12 (A); Core; While the food service is in operation, there should be a manager on duty that is certified in food safety. There was not a manager on duty that was certified in food safety during the inspection.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Hot dogs/chili in walk-in cooler was 45F. All cold hold potentially hazardous foods must hold at 41F or below. Walk-in was frozen up and owner stated technician was on the way to repair it. Store temperature critical foods in other coolers or freeze until unit can be repaired. Manager education.
1.5
47.
4-205.10; Core; The freezer in the back room is not NSF or equal and is approved for domestic use only. Provide equipment that is NSF approved or equal and is manufactured for use in a commercial setting. 4-501.11; Core; The wooden drawer and cabinets in the grill area is in bad repair and not easily cleanable. It is recommended to replace with a unit that is cleanable. Replace the broken gasket on the tall reach in cooler door.
1.0
49.
4-602.13; Core; Clean hood vents over fryers.
0.0
55.
6-201.11; Core; The ceiling over the sink and food areas is 'popcorn' ceiling. The ceiling must be smooth and washable.
2-102.12 (A); Core; While the food service is in operation, there should be a manager on duty that is certified in food safety. There was not a manager on duty that was certified in food safety during the inspection.
1.0
47.
4-205.10; Core; The freezer in the back room is not NSF or equal and is approved for domestic use only. Provide equipment that is NSF approved or equal and is manufactured for use in a commercial setting. 4-501.11; Core; The wooden drawer and cabinets in the grill area is in bad repair and not easily cleanable. It is recommended to replace with a unit that is cleanable. Replace the broken gasket on the tall reach in cooler door.
1.0
55.
6-201.11; Core; The ceiling over the sink and food areas is 'popcorn' ceiling. The ceiling must be smooth and washable.
2-102.12 (A); Core; While the food service is in operation there must be a manager on duty that is certified in food safety. There was not a person on duty that was certified in food safety.
1.0
47.
4-205.10; Core; The freezer in the back room is not NSF or equal and is approved for domestic use only. Provide equipment that is NSF approved or equal and is manufactured for use in a commercial setting. 4-501.11; Core; The wooden drawer and cabinets in the grill area is in bad repair and not easily cleanable. It is recommended to replace with a unit that is cleanable. Replace the broken gasket on the tall reach in cooler door.
1.0
55.
6-201.11; Core; The ceiling over the sink and food areas is 'popcorn' ceiling. The ceiling must be smooth and washable. Repair.
2-102.12 (A); Core; While the food service is in operation there must be a manager on duty that is certified in food safety. There was not a person on duty that was certified in food safety.
1.0
47.
4-205.10; Core; The freezer in the back room is not NSF or equal and is approved for domestic use only. The countertop by the cooler, as well as shelving below front counter is in bad repair. Provide equipment that is NSF approved or equal and is manufactured for use in a commercial setting. Remove all old damaged paint and damaged areas from all shelving and repaint.
1.0
55.
6-201.11; Core; The ceiling over the sink and food areas is 'popcorn' ceiling. The ceiling must be smooth and washable. Repair.
2-102.12 (A); Core; While the food service is in operation there must be a manager on duty that is certified in food safety. There was not a person on duty that was certified in food safety.
1.0
10.
6-301.11; Priority Foundation; There was not any hand soap at the hand sink in the kitchen at the start of the inspection. Employee was able to get a bar from the convenience store. Always keep the hand sink properly stocked with hand soap for adequate hand washing procedures.
1.0
15.
3-302.11; Priority Foundation; French fries below eggs in the tall reach in cooler. Store raw meats and eggs below foods that are ready to eat. Employee rearranged.
0.0
41.
3-304.14; Core; The chlorine solution in the bucket for wiping cloths was not correct. When using a chlorine based solution, the concentration must be between 50ppm-100ppm. Use the test strips to check.
0.5
47.
4-205.10; Core; The freezer in the back room is not NSF approved or equal and is approved for domestic use only. The counter unit by cooler is in bad repair with peeling paint, shelving below front counter is in bad repair as well. Provide equipment that is NSF approved or equal and is manufactured for use in a commercial setting. Remove all old damaged paint and damaged areas from all shelving and repaint.
1.0
49.
4-601.11(B) and (C); Core; Clean shelving below the front counter and in the drawers/cabinets.
0.5
55.
The ceiling over the sink and food areas is 'popcorn' ceiling. The ceiling must be smooth and washable. Repair.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person on duty that was food saety certified.
1.0
38.
6-501.111; Core; Many flies seen in the food prep area of facility. Increase pest management. Suggest installing fly fans at doors, fly sticky traps by doors or light that attracts them to a sticky trap by entrance.
1.0
41.
3-304.14; Core; Wiping cloths stored in a bucket in the sink that did not have a measurable amount of chlorine in it. Wiping cloths must be stored in a sanitizer solution between uses. When using a chlorine sanitizer, the concentration must be between 50ppm-100ppm. Operator made a new solution at 100ppm chlorine.
0.5
47.
4-205.10; Core; The freezer in the back room is not NSF approved or equal and is approved for domestic use only. The counter unit by cooler is in bad repair with peeling paint, shelving below front counter is in bad repair as well. Provide equipment that is NSF approved or equal and is manufactured for use in a commercial setting. Remove all old damaged paint and damaged areas from all shelving and repaint.
1.0
49.
4-602.13; Core; Clean shelving below the front counter and in the drawers/cabinets.
0.0
55.
6-201.11; Core; The ceiling over the sink and food areas is 'popcorn' ceiling. The ceiling must be smooth and washable. Repair. Clean the walls around the grill and fryers to remove debris and build up.
2-102.12 (A); Core; No certified food safety manager. There must be at least one certified food safety manager on duty from an accredited program.
1.0
23.
3-501.17; Priority Foundation; Date marks missing on some required foods. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Make sure ALL required foods have a clearly labeled date! Products missing dates were dated during inspection. CDI
1.5
47.
4-205.10; Core; Freezer not NSF or ANSII approved for commercial use. Counter tops are in poor repair with tape holding some sections together.
1.0
49.
4-602.13; Core; Clean tops and sides of equipment including hood vents. General equipment cleaning.
0.0
55.
6-201.11; Core; Minor floor repair. Some ceiling material is not smooth and easily cleanable.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge can be demonstrated one of three ways: 1) have certified food safety manager from an accredited program 2) no priority violations on inspections 3) answer questions related to public health practices and principles applicable to the operation
0.0
2.
2-102.12 (A); Core; No certified food safety manager. There must be at least one certified food safety manager on duty from an accredited program.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign document. Keep in file on premise. Education during inspection. CDI
1.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up template. 4 pages) Keep in file on premise where all employees can access it and review as necessary. Education during inspection. CDI
0.0
47.
4-205.10; Core; Freezer not NSF or ANSII approved for commercial use. Counter tops are in poor repair with tape holding some sections together.
1.0
49.
4-602.13; Core; Clean tops and sides of equipment including hood vents. General equipment cleaning.
0.0
55.
6-201.11; Core; Minor floor repair. Some ceiling material is not smooth and easily cleanable.
1.0
General Comments
Good Food Temps and date marking! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code.
2-102.11 (A), (B) and (C) (1), (4) - (16); Core; Demonstration of knowledge can be demonstrated one of three ways: 1) have certified food safety manager from an accredited program 2) no priority violations on inspections 3) answer questions related to public health practices and principles applicable to the operation.
0.0
2.
2-102.12 (A); Core; No certified food safety manager. There must be at least one certified food safety manager on duty from an accredited program.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign document. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up template. Keep in file where all employees can access it and review as necessary. Education during inspection. CDI
0.0
10.
6-301.12; Priority Foundation; Provide hand towels at all handwashing sinks for proper handwashing to occur. Towels replaced during inspection. CDI
1.0
47.
4-205.10; Core; Freezer not NSF or ANSII approved for commercial use. Counter tops are in poor repair with tape holding some sections together.
1.0
55.
6-201.11; Core; Minor floor repair. Some ceiling material is not smooth and easily cleanable.
1.0
General Comments
Good Food Temps. Go to johnstonnc.com/envhealth to download all forms or templates related to 2017 FDA Food Code adoption.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement! Follow-Up: 10/18/2018
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Bucket of sanitizer was week. Chlorine sanitizer shall be 50 ppm or above, and be available at all times of operation. Recommend making daily.
1.5
16.
Biscuits were out of temperature. All hot foods shall be held at 135 F or above at all times. Biscuits were discarded. NOTE: If facility wishes to use time in lieu of temperature, all time procedures shall be observed.
2.0
17.
Cheese out of temperature. All cold foods shall be held at 45 F or above.
2.0
29.
All employees handling food shall were a hat, visor, or hair net.
0.5
39.
All equipment shall be NSF/ANSI approved.
1.0
40.
Clean out utensil drawers at prep counter and door handles.
0.0
43.
Replace damaged(cracked) hand wash sink.
1.0
44.
Replace missing Y adapter at outside can wash.
0.5
46.
Install light switch for hood lights. Points maybe deducted if not corrected on future inspections.
0.0
49.
No documentation of approved training - no credit awarded.
Deer Head in reach in freezer that is located in the customer area with establishment food. Do not bring any foods into the establishment that is not from an approved vendor or source ever!! Even if the food is for storage and not sale. All items must come from an approved source to verify it is in compliance with regulations and disease free.
2.0
10.
All foods must be in intact, unopened packages to be stored in the freezer that is in the customer dining/service area. (biscuits and beef patties).
1.5
11.
Ice machine has a black build up in the top portion of bin and shoot. Empty machine and clean by 12-7-09 for a compliance visit.
1.5
16.
Biscuits with pork in them by front register individually wrapped and in a basket for sale 89*F-100*F. All potentially hazardous foods must be held under temperature control at 135F or above, or 45F or below.
2.0
41.
Provide a y-hose at the outside canwash to connect the hot and cold water nozzels.
0.0
43.
Both handsinks in the facility must be in good repair. They are both cracked and need to be replaced.
0.0
46.
Clean ventilation grate above food prep area in kitchen.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Will return on December 7th, 2009 for a compliance visit concerning the ice machine violation mentioned under #11 on this report. Also to verify that there is no more food from unapproved sources anywhere in the facility.
CORRECTED DURING INSPECTION Tow cartons of eggs by prep area (1/60 f, 1/57 f). Do not leave eggs out at room temperature for any period of time (placed there 6:00 am) Keep in cooler or ice bath at 45 f or below.
2.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
39.
REPEAT VIOLATION All equipment must be nsf approved or equal (outside freezer).
1.0
43.
Replace the broken hot water handle at the customer restrooms. Replace the cracked basin at the employee handwash sink in kitchen.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Open bags of pork chops in the customer self service cooler. Only keep foods that are in unopened. Original packaging containers. Once opened, remove to the locked freezer. Bags of pork chops were removed to the outside locked freezer.
3.0
11.
ice machine has pink & balkc build up on the inside area. Clean a for check inspection on 1-26-09.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED; GENERAL COMMENT Use an ice bath or cooling method to cool foods (2hrs 135 f to 70 f + 4 hrs 70 f - 45 f) _
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION Facility has agreed to use time control on biscuits with meat that are placed by register without temperature control. Sausage biscuit was set ther for sale and no documentation was available Must document time product was removed from temp control & discard within 2 hours if not sold. Biscuit was discarded.
1.5
24.
NOT OBSERVED
0.0
31.
NOT APPLICABLE
0.0
36.
Replace the sink for handwashing that is cracked/broken bowl.
0.5
39.
All equipment must be nsf approved or equal (freezers).
1.0
44.
REPEAT VIOLATION Two bags of trash on floor by ice machine in kitchen. Do nto place on floor, remove to an approved storage or disposal container.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION
3.0
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION
3.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
10-12 sausage & ham biscuits 112 f - 113 f in basket by register. These items should be 135 f or above. Can use time control. Product must be labeled with the time it was placed out of temperature control. Sale or discard within 2 hours. Need to sign agreement with Health Dept in order to use time control.
0.0
17.
CORRECTED DURING INSPECTION; REPEAT VIOLATION
4.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
39.
REPEAT VIOLATION all equipment must be nsf approved or equal.
1.0
43.
GENERAL COMMENT
0.0
44.
4-6 large bags of garbage from 2 days on floor in kitchen by ice machine. Facility must have a covered can or dumpster to place garbage in. Cannot place on floor until ready to take away. (intent issued)
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
REPEAT VIOLATION the reach-in freezer in customer area cannot be used to hold open packages of food for the grill. Only store unopened/in tack packages in this freezer. all open packages must be under control of employees in kitchen or locked freezer in shed.
3.0
11.
sanitizer solution in bucket weak or vacant. Keep a solution of 50 ppm - 100 ppm chlorine & water. Mix often & check to ensure strength.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
ALL EMPLOYEES THAT PREPARE FOOD MUST WEAR A HAIR RESTRAINT WHILE DOINGSO.
0.5
14.
ALL EQUIPMENT MUST BE NSF APPROVED OR EQUAL.
2.0
2.
SAUSAGE AND PORK BISCUITS IN BASKET BY REGISTER 98 F - 119 F. THESE ITEMS MUST BE 135 F OR ABOVE IN TEMPERATURE OR USE TIME CONTROL. EACH BISCUIT MUST BE LABELED WITH THE TIME IT WAS REMOVED FROM TEMP. CONTROL. SALE OR DISCARD WITHIN 2 HOURS. SLICED CHEESE 51 F. KEEP DOWN IN ICE BATH OR COOLER TO HOLD 45 F OR BELOW. SHELL EGGS 79 F. MUST BE KEPT UNDER A TEMP CONTROL AT 45 F OR BELOW.
2.5
3.
DO NOT PLACE ANY FOODS AT THE DISHWASH SINK. ONCE A PACKAGE OF FOOD ISOPEN, THE FREEZER IN THE CUSTOMER AREA CANNOT BE USED TO STORE THE PRODUCT. MUST KEEP IN KITCHEN UNDER EMPLOYEE CONTROL OR IN LOCKED FREEZER OUTSIDE. THE 2 COMPARTMENT DISHSINK CANNOT BE USED TO RINSE ORPREPARE ANY VEGETABLES. KEEP RAW MEATS BELOW THE READY TO CONSUME ITEMS IN ALL COOLERS AND FREEZERS.
2.5
9.
EMPLOYEES MUST WASH HANDS UPON ENTRY TO THE KITCHEN BEFORE HANDLING ANY FOODS. WASH HANDS AT THE HANDWASH SINK ONLY USING SOAP AND PAPER TOWELS.
ALL EQUIPMENT MUST BE NSF APPROVED OR OF EQUAL STANDARD.
2.0
2.
SAUSAGES IN WARMER (UNDER HEAT LAMP) WAS AT 115-125 F, CHEESE SITTING IN ICE WAS AT 51 F, HAM IN REACH IN COOLER WAS AT 50 F. ALL HOT HOLD FOODS MUST BE HELD AT 140 F OR ABOVE AND ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW.
2.5
29.
LIGHTS UNDER HOOD SHOULD BE TURNED ON WORKING DURING OPERATING HOURS.
0.5
3.
GRILL FOOD CANNOT BE STORED IN STORE FREEZER THAT IS ACCESSABLE TO THEPUBLIC. IT NEEDS TO BE STORED IN COOLER OUTSIDE. OUTSIDE BUILDING DOORNEEDS TO BE LOCKED AT ALL TIMES.
WILD HOG IS NOT FROM AN APPROVED SOURCE AND CAN NOT BE SERVED IN THE RESTAURANT OR BE STORED SEPERATE NOT FOR SALE.
2.5
14.
ALL EQUIPMENT MUST BE NSF APPROVED. (DEEP FREEZER IN BACK BUILDING)
1.0
25.
OUTSIDE DOOR MUST BE SELF-CLOSING.
1.0
3.
REACH-IN FREEZER WAS STORING RESTAURANT FOOD IN AN UNLOCKED (UNPROTECTED) FREEZER. YOU CAN STORE ALL RESTAURANT FOOD IN FREEZER OUTSIDE IN BACK BUILDING AND STORE ALL WILD GAME IN THE FREEZER IN THESTORE.
ALL EQUIPMENT PREPARING FOOD MUST WEAR HAIR RESTRAINTS.
0.5
11.
TEA NOZZLES HAS MOLD BUILD-UP REGULAR CLEANING IS NEEDED.
2.5
14.
ALL EQUIPMENT MUST BE NSF APPROVED.
1.0
24.
FLIES SEEN IN KITCHEN AREA PEST MANAGEMENT NEEDED.
2.0
25.
BACK DOOR MUST BE SELF-CLOSING.
1.0
3.
FREEZER OUT IN STORE AREA SHOULD BE LOCKED SO PUBLIC CANNOT HAVE ACCESS TO FOOD. OUTSIDE FREEZER SHOULD BE LOCKED. CANNOT USE PLASTIC CUPS WITHOUT HANDLES MUST USE SCOOPS OR CUPS WITH HANDLES WITH THE HANDLES STORED UP OUT OF DRY FOOD PRODUCT.
2.5
30.
REPLACE ALL BLOWN LIGHT IN RESTROOM AND FIX LIGHT UNDER HOOD.
SANITIZER IN BUCKET WAS WEAK OR VACANT. KEEP SANITIZER MADE AT ALL TIMES, WHEN USING BLEACH (CHLORINE) MUST BE AT 50 PPM. CLEAN TEA NOZZLES ON A GENERAL BASIS.
2.5
14.
ALL EQUIPMENT MUST BE NSF APPROVED.
2.0
2.
VARIOUS FOOD BEING HELD WAS OUT OF TEMPERATURE - HAMBURGER @ 113 F SAUSAGE @ 109 F ALL HOT FOODS MUST BE HELD AT 140 F OR ABOVE OR YOU CAN HOLD FOR TWO HOURS AND THEN THROW AWAY AFTER TWO HOURS.
NO SANITIZER MADE UP. HAVE SANITIZER MADE UP TO AT LEAST 50 PPM AT ALLTIMES OF OPERATION. USE SANITIZER TO SANITIZE CLEANED DISHES AND FOOD PREP SURFACES.
2.5
14.
FREEZER NOT NSF OR EQUA.
1.0
3.
DO NOT STORE EGGS ABOVE COOKED OR READY TO EAT FOODS STORE ALL RAW FOOD OR EGGS ON SEPARATE SHELVES BELOW COOKED FOODS.
BLEACH WATER IN BUCKET WAS VACANT OR WEAK USE 50-100 PPM OF BLEACH
2.5
14.
FREEZER IN OUTSIDE ROOM IS NOT NSF OR EQUAL.
1.0
2.
EGGS AT 63 - REPEAT SAUSAGE AT 66. KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 45 F OR BELOW WHEN HELD COLD. COUNTRY HAM 96 F, SAUSAGE 121 FKEEP AT OR ABOVE 140 F.
5.0
23.
OKAY TO TAKE TRASH OUT DAILY BUT STORE TRASH OFF THE FLOOR IN A COVERED TRASH CAN.
LIGHT WALKIN SHIELD OR SHATTERPROOF; LIGHT SHIELDED IN OUT BLDG; MORE LIGHT WOMENS BATHROOM & KITCHEN (50 FT CANDLES KITCHEN 10 FT CANDLES BATHROOMS (REPEAT)
0.5
3.
KEEP EGGS IN WALK IN STORE BELOW VEGGIES THAT ARE READY TO EAT (ONIONSLETTUCE) FREEZER IN STORE NOT APPROVED FOR STORAGE OF FOOD USED IN GRILL MUST BE INACCESSIBLE TO PUBLIC; KEEP LARGER CONTAINER OF ICE FORCHEESE ICE AROUND ENTIRE CONTAINER OF CHEESE. (REPEATS)
FREEZER OUTSIDE BUILDING NSF OR EQUAL (COMMERCIAL)
1.0
17.
GASKET ON WALKIN COOLER NEEDS REPLACED; CLEAN SHELVES IN KITCHEN.
1.0
2.
DON'T SIT EGGS OUT ON SHELF AT ROOM TEMP; DON'T SIT FOOD ON 2 COMP SINK WITH DIRTY UTENSILS. ONLY WASH VEGGIES WHEN NO UTENSILS ARE ON SINK. DON'T SIT RAW READY TO EAT VEGGIES NEXT TO RAW MEATS IN WALK IN COOLER. (REPEATS) FREEZER ON SIDE NO APPROVED.
2.5
21.
PROVIDE TOWELS AT HANDSINK IN KITCHEN.
1.0
23.
PROVIDE BACK FLOW PREVENTERS AT CAN WASH (REPEATS)
1.0
25.
BACK DOOR & OUTSIDE STORAGE ROOM DOOR SELF CLOSING (REPEATS)
1.0
29.
SHIELD LIGHTS IN OUTSIDE ROOM; MORE LIGHT BATHROOMS; LIGHT ON IN HOOD.(REPEATS)
1.0
32.
CLEAN UP STORAGE ROOM, NO STORAGE ON FLOOR (ON SHELVES)
HAIR RESTRAINTS HANDLING OR PREPARING FOOD (REPEAT)
0.5
14.
FREEZER IN OUTSIDE ROOM NOT NSF OR EQUAL (REPEAT)
1.0
23.
PROVIDE BACKFLOW PREVENTORS FOR CAN WASH (REPEAT)
1.0
25.
BACK DOOR MUST BE SELF CLOSING & OUTSIDE ROOM DOOR SELF CLOSING (REPEAT)
1.0
29.
SHIELD LIGHTS IN OUTSIDE STORAGE ROOM OR SHATTERPROOF NEED MORE LIGHT IN BATHROOMS LIGHTS ON AT HOOD (REPEAT)
0.5
3.
DO NOT SIT HAM & SAUSAGE OUT AT ROOM TEMPERATURE MUST BE HELD > 140 F OR < 45 F; DO NOT LEAVE FOOD AT ROOM TEMP EITHER COOK OR PUT IN COOLER(REPEAT) IN WALKIN COOLER FOOD TO RIGHT ORGANIZE.
PROVIDE A FINAL SANITIZER STEP 50 PPM CL FOR 2 MINUTES THEN AIR DRY PANS GETTING DIRTY IN CABINET. NEED TO CLEAN AND REPAINT UTENSIL DRAWER.
2.5
14.
FREEZER NOT NSF.
1.0
16.
STORE SINGLE SERVICE ARTICLES OFF THE FLOOR AND OUT OF CUSTOMER ZONE STORE UTENSIL HANDLES UP SO FOOD EATING SURFACE IS NOT TOUCHED. IF SINGLE SERVICE IS MOVED TO SHED WILL NEED TO TAKE IN WHEN OPENED
1.0
17.
CLEAN CABINETS SEAL PENETRATIONS.
1.0
21.
PROVIDE DISPENSING SOAP AND PAPERTOWELS. REPAIR CHIP IN HANDSINK.
PROVIDE Y-HOSE AND A BACK FLOW DEVICE FOR THE GARBAGE CAN WASH. PROVIDE GARBAGE CANS OR DUMPSTER.
1.0
27.
SEAL STAINLESS STEEL PANEL BEHIND TWO PART SINK AND WHITE PANEL BOARD.CAULK CRACK BENEATH COVED MOLDING AND FLOOR. SEAL HOLE AROUND DRAIN PIPE ON THE CUSTOMER HAND WASH SINK. SEAL BETWEEN WALL AND BACK SPLASHON HAND WASH SINKS. REPAIR BOTTOM OF CABINET. COMPLETE WALLS AND CEILING IN THE STORAGE ROOM TO BE SMOOTH AND EASILY CLEANABLE.
