2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge of food safety can be demonstrated in one of three ways in the facility: 1) have food safety manager certification 2) no priority violations on inspections 3) answer questions related to public health principles and practices for operation. Demonstration could be marked today based on no certified manager on duty and repeat priority cold hold violation noted on inspection. Manager education. CDI
0.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. There must be at least one certified manager on duty at all times of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Shrimp/chicken/dip water at prep unit was 44-45F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must be able to hold proper temps even during busy times and frequent opening/closing. If unit cannot hold proper temp it may need to be replaced or products can be added on time as a public health control in which products are held for 4-6hrs if product does not exceed 70F. If this option is taken times must be labeled and products must be added to the existing time as a public health control written policy. Manger education CDI Individual cups of sour cream/cheese/etc were taken off time as a public health control and are to be kept at 41F or below. However, the ice bath was not sufficient to hold these products. They were 55F+ These products were discarded during inspection. CDI. Recommend working out of the coolers for these products in individual cups due to them being hard to cold hold on an ice bath.
3.0
47.
4-501.11; Core; Replace or re-surface any racks that are beginning to chip or rust inside coolers.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment including cooler interiors. Remove all food buildup or debris. Clean grease buildup around hot hold equipment above grill. Clean hood vents. General equipment cleaning.
0.5
55.
6-201.11; Core; Floor tiles are in poor repair and grouting is heavily worn or missing in some areas of the kitchen. Repair and re-grout floors as necessary. Some cleaning to FRP board on walls areas especially in the dishmachine area.
4-602.11; Priority; Clean side of dishmachine drainboard was soiled with food debris. Keep clean side of dishmachine drainboard cleaned/sanitized at all times. Stop usage of machine as often as necessary to maintain drainboard on clean side of machine cleaned and santized. Drainboard cleaned/sanitized during inspection. Manager education. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Shrimp/chicken/dip water at prep unit was 44-45F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must be able to hold proper temps even during busy times and frequent opening/closing. If unit cannot hold proper temp it may need to be replaced or products can be added on time as a public health control in which products are held for 4-6hrs if product does not exceed 70F. If this option is taken times must be labeled and products must be added to the existing time as a public health control written policy. Manger education CDI
1.5
47.
4-501.11; Core; Replace or re-surface any racks that are beginning to chip or rust inside coolers.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment including cooler interiors. Remove all food buildup or debris. Clean grease buildup around hot hold equipment above grill. General equipment cleaning.
3-501.16 (A)(2) and (B); Priority; Wings in prep unit were 52F. Some wings that were left out of the walk-in cooler too long were 49-50F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper food temps. Do not leave temperature critical foods out of temperature control too long so they maintain proper temp. Have qualified technician check prep unit for proper operation. Use other working coolers until this unit can maintain 41F or below. Out of temp chicken wings were discarded during inspection. Manager education CDI
1.5
47.
4-501.11; Core; Replace or re-surface any racks that are beginning to chip or rust inside coolers.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment including cooler interiors. Remove all food buildup or debris. Clean hood vent system. General equipment cleaning.
0.5
55.
6-501.12; Core; Clean all wall or ceiling areas that have food splatter or buildup. Clean floors better in kitchen prep area. Floors were very greasy today. General cleaning.
4-501.114; Priority; All sanitizer buckets upon checking them were weak. Make sure to use test kits and change sanitizer solutions as often as necessary to maintain proper strength. Maintain strength of sink and surface sanitizer at the manufactures recommendation. Solutions changed during inspection and then tested good. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Soup in warmer read 118F. Product had been reheated properly but was placed in a warmer that was unplugged by mistake. Maintain all hot hold foods at 135F or above. Product was reheated to 165F or greater and placed back into hot hold. CDI Staff should monitor temps frequently to ensure compliance. Make sure all equipment is plugged in and functioning properly. All other hot hold temps were good.
0.0
35.
3-501.13 ; Priority Foundation; Shrimp was not thawed correctly and read 51F in the drawer cooler. Correct thaw procedure as noted below shall be used. Manager education and product iced down for immediate cooking of product within 4hrs. CDI
Except as specified in ¶ (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or
(B) Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below, Pf
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF), for more than 4 hours including: Pf
(a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or
(b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF);
(C) As part of a cooking process if the FOOD that is frozen is:
(1) Cooked as specified under ¶¶3-401.11(A) or (B) or § 3-401.12, Pf or
(2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process; Pf or
(D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order.
0.5
47.
4-501.11; Core; Replace or re-surface any racks that are beginning to chip or rust inside coolers.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment including cooler interiors. Remove all food buildup or debris.
0.0
55.
6-501.12; Core; Clean all wall areas that have food splatter.
3-501.16 (A)(2) and (B); Priority; Cooked onions, tomato/various in one drawer unit on the cook line was 61F. All cold hold potentially hazardous foods must hold at 41F or below. Have qualified technician check cooler for proper operation. Use other working coolers until unit can be repaired or can hold temps at 41F or below. Staff should monitor temps frequently to ensure compliance. Items were placed on ice bath to finish out lunch period based on 4 hr hold period. CDI
1.5
47.
4-501.11; Core; Replace or re-surface any racks that are beginning to chip or rust inside coolers. Repair walk-in freezer door that is not sealing properly. Check one drawer cooler for proper operation.
5-205.11; Priority Foundation; One hand sink in the rear had a dirty utensil or a food prep item stored in it. Do not store anything in hand sinks. These sinks are for handwashing ONLY. They must stay accessible and free of storage. Item cleared from sink CDI
1.0
16.
4-501.114; Priority; Clean side of dishmachine drainboard had heavy debris and food particles. This end of drainboard must be cleaned/sanitized and clean to the sight. Periodically stop usage of machine and clean/sanitize drainboard before resuming dishwashing activities. Cleaned/sanitized dishes and cookware that exit machine must come out onto a clean and sanitized drainboard. Drainboard cleaned/sanitized during inspection. CDI Dishwashing staff should monitor this and complete above procedure as necessary.
1.5
22.
3-501.16 (A)(2) and (B); Priority; One bag of pre-portioned shrimp at prep unit was stacked too high and temp was 40-48F. 48F being at the top of stack. All cold hold potentially hazardous foods must hold at 41F or below. Do not stack items too high in prep units so products hold proper temp. Stack lowered during inspection. CDI Staff should monitor temps frequently and ensure items are not stacked too high to ensure compliance with temp requirements. Stack lowered during inspection. All other food temperatures were excellent.
0.0
47.
4-501.11; Core; Replace or re-surface any racks that are beginning to chip or rust inside coolers. Repair walk-in freezer door that is not sealing properly.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment. General cleaning.
0.0
55.
6-201.11; Core; Lots of areas of flooring in the rear kitchen area is very worn and the grout is almost gone. Re-grout floors so water or food does not collect between tiles and floor is easier to clean.
2-401.11; Core; Employee drink stored inside reach-in cooler with potato toppings and other items. Store all employee drinks in approved locations away from food or utensil areas.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken/shrimp stacked too high at prep unit. Temperature at top was 45F. Temps ranged from 40-45F with lower stacked items being below 41F. All cold hold potentially hazardous foods must hold at 41F or below. Stack was lowered during inspection at prep unit to hold colder temps. Staff should monitor temps frequently to ensure compliance. Manager education during inspection. CDI
1.5
47.
4-501.11; Core; Repair small water/ice drip in the walk-in freezer. Replace or re-surface any racks that are beginning to chip or rust inside coolers.
0.0
55.
6-201.11; Core; Lots of areas of flooring in the rear kitchen area is very worn and the grout is almost gone. Re-grout floors so water or food does not collect between tiles and floor is easier to clean.
3-302.11; Priority Foundation; Upon arrival the dish sink that is used for food prep had mix proteins in all the vats. Must keep proteins separated when preparing food. Manager started moving meats to correct areas.
1.5
16.
4-602.11; Priority; Drink nozzles in the waitress area had slime build-up. Manager had employee clean during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Sour cream, mix cheese bacon cups were at to go area not being held at 41*F. Rice on the make line was sitting out on shelf at room temperature. All cold hold foods must be held at 41*F or below. If want items to sit out at room temperature need to use time in leu of temperature. See chart below.
3-501.18; Priority; Multiple items throughout coolers either missing date labels or date labels that have passed use by date. Date label all potentially hazardous foods and follow date labels to discard as needed. CDI items discarded
1.5
24.
3-501.19; Priority Foundation; Rice and veg missing 4 hour hold time stickers. Make sure to document times so know when 4 hour hold time is over so can discard foods as needed. CDI times added
2-201.11 (A), (B), (C), and (E); Priority; Add the new reportable disease of salmonella nontyphoidal to the employee health policy. updated employee health agreement forms are available on the Johnston county env health website and may be printed and used to meet this requirement. cdi education.
0.0
5.
2-501.11; Priority Foundation; a written vomit and diarrhea clean up plan is required. A template plan can be downloaded, printed, and kept onsite from the Johnston county env health website and may be used to meet this requirement. CDI education.
0.0
6.
2-401.11; Core; employee drink cup was sitting on the side of the salad prep unit. Store all employee drinks below and away from any prep areas, foods items, or clean dishes/utensils.
0.0
15.
3-302.11; Priority; Separate all ready to eat foods from raw meats. raw pork tenderloin and beef were sitting over a pan of cooked pasta noodles that were cooling in the walk in. Noodles were moved during inspection and will be heat treated again before being used as an ingredient. CDI
1.5
20.
3-501.14; Priority; All heat treated plant foods and TCS foods must be cooled quickly from 135F to 70F in the first 2 hours and from 135F to 41F in a total of 6 hours. There is no longer a provision for 45f in the code. All tcs must cool completely to 41F. Baked potatoes from the previous night were left to cool overnight and were at 45F at the time of inspection. Potatoes must be reheated to 165F upon use. Evaluate cooling process for these as modifications such as using and ice bath may be needed to properly cool these items to 41F in the 6 hour time frame. CDI education.
1.5
35.
3-501.13 ; Core;REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or
(2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section. This item is new as part of the 2017 NC food code. CDI education.
0.0
35.
3-501.13 ; Priority Foundation; ribs were thawing in stagnant water at the meat prep sink. To thaw in water the product must be submerged under running water of no more than 70f water. Water turned on at inspection. CDI
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! Follow-Up: 09/06/2019
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!
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!
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!
Must keep all foods covered in storage. When preparing chicken you can not prepare chicken at the three compartment sink only potatoes can be prepared a the three compartment sink.
1.5
11.
The dish machine was not sanitizing after several runs, manager ran pan so heater would start sanizing. The interior portion of the ice sheild needed cleaning.
3.0
34.
Several food containers had been stacked wet, let all dishes air dry completely before stacking, can cross stack but you can not towel dry.
1.0
36.
Replace cutting board at the prep cooler and repair leak in the prep cooler.
1.0
40.
General cleaning of all gaskets, sides of equipments, shelving and insides of coolers and ovens.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Walk-in freezer is depositing ice onto food boxes or packages, and in the dry storage room a leak from ceiling is contaminating potatoes. This is a food contamination risk due to non-potable water associated with refrigeration systems and unknown petroleums. Have unit repaired ASAP. Will follow up on this issue on 6/22/12.
3.0
11.
The interior shield of the ice machine had a heavy build-up of slime. Clean interior portion of the ice machine will be back on 6/22/12 to check ice machine also. Dirty dishes were piled up at the dish machine upon arrival at 10:45am. All dishes must be washed at night before leaving the store.
1.5
14.
Bags of cooked rice were at 48*F to 51*F in the walk in cooler. When cooling foods down you have a total of 6 hours to drop the foods down from 135*F to 45*F. Foods were thrown away. If store closes at 11:00pm and temperature was checked at 11:00am the next morning the rice did not cooled down properly.
2.0
17.
The dressing with garlic must maintain a temperature of 45*F or below.
0.0
23.
When cooling food down do not place all the food in a large container. Must use shallow containers, ice baths, ice wands or use freezer to cool the foods down.
1.0
28.
Several flies were seen in kitchen area, improve pest management.
1.0
29.
Make all employees preparing food wear hair restraints.
0.0
34.
Several food containers had been stacked wet, let all dishes air dry completely before stacking, can cross stack but you can not towel dry.
1.0
36.
Repair freezer unit so it is not depositing ice, repair leak in dry storage room, repair leak in the small prep cooler on cook line, and replace all cutting boards. Cutting boards are in bad repair. Repaint rusty cooler racks and air drying racks.
1.0
40.
General cleaning of all gaskets, sides of equipments, shelving and insides of coolers and ovens.
1.0
45.
Clean dusty ceiling tiles or vents; repair floor tiles and re-grout where necessary. Repair damaged wall inside walk-in cooler. Repair the ceiling tile in the dry storage room where leak is coming from.
1.0
49.
No documentation of approved training - no credit awarded.
Walk-in freezer is depositing ice onto food boxes or packages. This is a food contamination risk due to non-potable water associated with refrigeration systems. Have unit repaired ASAP. Will follow up on this issue on 3/23/12.
1.5
11.
Sanitizer bottles were too strong; dilute all quat solutions to 200-300 ppm. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas. Keep clean side of dishmachine drainboard cleaned and sanitized at all times. Clean dishes coming out of the machine must come out onto a cleaned/sanitized drainboard. Clean interior of icemachine of all mold/mildew. Clean all food contact surfaces, equipment, and utensils good, then sanitize with approved sanitizer.
1.5
17.
Walk-in cooler is running borderline on temp due to a problem with the unit. All temperatures were holding at 44-45, but will not get any colder. Have this issue repaired ASAP. Will follow-up on this issue on 3/23/12.
0.0
36.
Walk-in cooler is running borderline on temp; walk-in freezer is depositing ice onto food packages; Have units serviced and repaired ASAP.
0.5
43.
Do not store anything in handwashing lavatory. This sink must stay acessible at all times.
0.0
44.
Clean up grease spill outside; keep dumpster doors and lids closed at all times.
0.5
45.
Clean dusty ceiling tiles or vents; repair floor tiles and re-grout where necessary. Repair damaged wall inside walk-in cooler.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Sanitizer in bucket was too weak, proper strength for quat. ammonia sanitizer must be 200ppm. Manager remade during inspection.
1.5
14.
Ribs in the walk in cooler were at 50*F. When cooling foods down, you have 2hrs to drop from 135*F to 70*F, and additional 4hrs to drop from 70*F to 45*F. Documentation on the time that the food started to cool down is needed.
2.0
28.
Several flies seen in kitchen area, improve pest management.
1.0
36.
Replace all broken food containers and lids where needed, the lid to the sauce cooler and gasket to the meat reach in cooler.
1.0
45.
Replace damaged floor tiles where necessary; regrout tiles where necessary; clean moldy wall by dishwasher pre-wash area. Clean ice off the floor in the walk-in freezer.
1.0
49.
Documentation of approved training - 2 point credit awarded.
An employee drinks was sitting on prep counter while vegetables and meat were being prepared. Eaten food was sitting above cheese on prep counter. All personal drinks should be stored below food and food prep areas, employees should be eating in break room or dining room not in the kitchen.
1.5
10.
Onions and peppers were being prepared in the shrimp sink along with meat being marinating in the second vat. When prepaing food, vegetables must be prepared in the vegetable prep sink not in the meat sinks. Do not prepare raw meats with any vegetables. Inside the walk-in freezer ice was being deposited onto boxes of food, move boxes of food so ice is not being deposited on the boxes and repair freezer unit.
3.0
11.
Interior ceiling of ice machine had slime and mold, drinks nozzles at the bar had mold build-up, and tea nozzles had mold. Better cleaning of the ice machine and nozzles are needed. The dish machine was not sanitizing when checked during the inspection. Must manually wash, rinse, and sanitize all pots, pans and cooking utensilis. Must use paper plates, paper cups, plastic fork, spoons, and knives.
3.0
14.
It is recommended to write a date and time down on all foods that have been cooked then cooled. Sauce in the three compartment sink in the back was sitting in water with no ice or time written down when cooling started.
0.0
17.
One block of cheese was at 50*F, all cold hold foods must be held at 45*F or below.
0.0
36.
Replace all broken food containers and lids where needed.
0.5
45.
Replace damaged floor tiles where necessary; regrout tiles where necessary; clean moldy wall by dishwasher pre-wash area. Clean ice off the floor in the walk-in freezer.
1.0
47.
Keep storage off the floors in walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
When employees go outside to take a break or switch between tasks, make sure all employees wash hands properly at the nearest handwashing sink.
0.0
11.
No sanitizer was available at the time of inspection. Make sure sanitizers are prepared first before ANY prep work is done. Quat solutions should be available at 200-300 ppm. Dirty knives were stored in the knife holder. All knives should be cleaned good, then sanitized before being placed in storage for use. Dishmachine drainboard on the clean side was dirty with food soil and debris. Make sure to keep this drainboard cleaned and sanitized at all times. Cleaned/sanitized dishes should not come out on a dirty drainboard. Ice machine interior contained mold buildup. Shut down and empty machine to clean all interal componets good, then sanitize with chlorine solution. Will follow up on this by 6/15/11
3.0
17.
Chicken at one prep unit was 55 degrees F. Fish/crab meat/shrimp at drawer cooler was 47-48 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temperatures. Do not double pan foods so they hold temperature in coolers.
2.0
28.
A few flies were noted inside the facility today; take measures to control and eliminate flies inside the facility.
0.0
34.
Air dry all food pans; do not stack items WET after washing them.
0.5
40.
Clean tops and sides of all equipment. General equipment cleaning.
0.5
43.
Handsinks were dirty with buildup. Make sure all hand lavatories are cleaned properly.
1.0
44.
Clean grease spills at dumpster pad.
0.0
45.
Replace damaged floor tiles where necessary; regrout tiles where necessary; clean moldy wall by dishwasher pre-wash area.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Raw seafood stored under raw beef and ground beef. Store seafood above beef items or store separately.
1.5
11.
Numerous utensils stored dirty. Make sure all utensils are cleaned and sanitized good before storing them. Clean all food debris and soil good, then sanitize. Make sure clean end of dishmachine stays cleaned and sanitized. Clean dishes from the machine must come out on a cleaned and sanitized surface.
3.0
33.
Do not store scoops in standing water. Use dipper well that recirculates.
0.5
40.
Clean dry food containers at rear storage.
0.0
44.
No plug at dumpster. Make sure lids and doors stay closed.
0.5
45.
Regrout floors where necessary. Clean moldy walls at dishmachine area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Crab stuffing was 83 degrees F after 1hr 45 min of cooling. Items must cool to 70 degrees F or less in 2hrs, and from 70 to 45 degrees F or less in 4 additional hrs. Total cooling time cannot exceed 6hrs.
2.0
23.
Use shallow pans, ice bath, loose lids, or utilize freezer to meet cooling requirements in item #14. One or a combination of methods can be used.
0.0
34.
Air dry all food pans; Do not stack items WET.
0.5
44.
Replace missing dumpster lids.
0.0
45.
Clean ceiling tiles over prep area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
A few knives were seen stored dirty in the holders. Do not store utensils dirty or visibly soiled. Clean all utensils good, then sanitize. Keep drainboard on the dishmachine cleaned and sanitized at all times, and free of all food debris. All food contact surfaces and equipment should be cleaned and sanitized.
1.5
34.
Minor air-drying on plates. Do not stack items WET.
0.0
36.
Replace all torn cooler door gaskets.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Excellent facility. Walk-in was holding foods at 42-46; would like to see this temperature drop a couple of degrees.
Onions were being prepared in the shrimp prep sink. Prepare all produce in the produce sink.
1.5
16.
Hot hold is 135*F or above.
0.0
23.
Cooling of the crab stuffing, was placed in a deep pan, with a sealed lids. When cooling foods place in shallow pans, an ice bath, use lids or wraps with holes in top or use the freezer.
1.0
36.
Replace torn gaskets and plastic food lids and containers when cracks reach the food contact area.
0.5
45.
Replace broken baseboard at mop sink area, and seal or replace cracked chipped tile in ice machine area.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Several roast & pork loin were not at 130 f at 135 f (pork). When holding roast it should be 130 f and pork at 135 f.
2.0
17.
GENERAL COMMENT Cold hold is 45 f or below.
0.0
36.
Replace torn gasket in raw meat cooler. Also repaint racks with missing paint.
0.5
40.
Clean racks in raw meat cooler.
0.5
45.
GENERAL COMMENT Replace or seal broken baseboard tiles in kitchen area.
0.0
2.
"Employee drinks were sitting on shelves above sanitizer and seasonings. Store drinks below food, food contact surfaces and sanitizer."
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT Move boxes of food from below freezer unit.
0.0
11.
"Interior ceiling and shield of ice machine had mold and slime, the drink nozzles at the bar had mold build-up better cleaning is needed."
1.5
14.
"Several bags of soup were cooked & cooled down to 68 f in 6 hours. When cooling any food you have 2 hrs to drop from 135 f to 70 f, and 4 hours to drip from 70 to 45 f. It is recommended to write a date & time down on all foods cooked then cooled."
2.0
20.
NOT APPLICABLE
0.0
23.
"Cooling method for the soup is placing it in bags in an ice bath. Other ways to cool is to place in shallow pans, use ice wands, use ice bath, cover with lids or wraps with holes."
1.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION; REPEAT VIOLATION Various cheese on kitchen prep line were 54-58 f. Cold foods must be held at 45 f or below.
4.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
34.
Equipment stored under leaking sink drain. Store food equipment in approved areas.
0.5
36.
GENERAL COMMENT Replace crocked/damaged food pans & lids
0.0
39.
GENERAL COMMENT Walk-in temp upon entering was 47 to 46 f. Thermomstat was adjusted & 45 f was maintained. Recommend servicing cooling units. Provide 15 A NCAC 18 A 2009 (a)... air temp. therm.
0.0
40.
Dirty floor stand mixer.
0.5
43.
GENERAL COMMENT Fix leak in
0.0
45.
REPEAT VIOLATION Regrout floors & drainboard to wall. Dirty/damaged wall at dish machine. Floors & walk shall be properly cleaned & in good repair.
1.0
2.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Employee drinks shall be stored in approved areas away from prep surfaces, dishes, & food.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Through wash all food contact surface. Dirty therm. probe, food pan lids, scewers, blender lid. All food contact surfaces shall be properly washed, rinsed, & sanitized.
1.5
20.
NOT APPLICABLE
0.0
23.
Use on rapid cooling method to cool hot foods. ; REPEAT VIOLATION
2.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Cheese, dairy creamers were out of temp as noted. All cold potentially hazardous items should hold at 45 f or below.; CORRECTED DURING INSPECTION
2.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
34.
GENERAL COMMENT Store clean items in clean locations, do not store knives, cutting boards in dirty locations.
0.0
36.
GENERAL COMMENT Cutting boards starting to need re-surfacing.
0.0
40.
Clean shelving wipe down all equipment.
0.5
45.
Some floor cleaning; re-grouting.
0.5
2.
GENERAL COMMENT; CORRECTED DURING INSPECTION Store all employee drinks in approved locations; not at food prep areas.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
All stored utensils should be cleaned and sanitized. Do not store utensils that are dirty. Clean until all soil is visibly removed then sanitize. ; CORRECTED DURING INSPECTION
1.5
13.
NOT OBSERVED
0.0
14.
Chicken cooked then cooled was 61 f after 4 hrs. Cooled items should be to 70 f in 2 hrs and to 45 f or below in 6 hrs. Item not being cooled properly to meet requirements.; CORRECTED DURING INSPECTION
2.0
20.
NOT APPLICABLE
0.0
23.
Use proper cooling methods, shallow pans, loose lids, ice bath freezer etc to meet cooling requirements for item #14.
1.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT Keep all single use articles wrapped up and protected.
0.0
36.
REPEAT VIOLATION Replace gaskets on coolers where necessary; fix water leaks in reach-in cooler; replace rusty racks where needed; replace all cracked or damaged food pans.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Water and ice depositing on food in the reach-in cooler. Keep food stored away from leaks until repaired. Keep raw fish and chicken separated by at least 18 inches or store on separate shelving. Store according to final cook temps.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Take measures to control fruit flies or knats at the bar area.
1.0
31.
NOT OBSERVED
0.0
34.
Air-dry all food pans before stacking.
0.5
36.
Some food pans were vracked; cutting boards need replacing or re-surfacing
0.5
40.
GENERAL COMMENT General equipment cleaning, clean gaskets on coolers.
0.0
45.
Floor cleaning needs improvement, some repair in the bar area.
0.5
47.
Use approved storage.; GENERAL COMMENT
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Make sure all food products have covers in the coolers and are stored protected; keep separation from raw chicken and beef from produce in the walk-in cooler.
1.5
11.
CORRECTED DURING INSPECTION Clean and sanitize all food contact utensils such as scoops, knives, slicers etc. Clean and sanitize clean drainboard of dish machine before utensils are washed. More detailed cleaning needed on utensils.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
ICE SCOOP BEING USED WAS SPLIT AND SOME FOOD CONTAINERS HAVE CRACKS ONFOOD CONTACT SURFACE.
1.5
17.
REPLACE ALL TORN GASKETS AND GENERAL CLEANING IN BOTTOM OF ALL COOLERS
1.0
2.
COOKED RICE ON COOK LINE @ 60 F, BUTTER @ 53 F CHEESES RANGED FROM 50-55 F. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW. ALL HOT HOLD FOODS MUST BE HELD AT 135 F OR ABOVE. TIME IN LEU OF TEMPERATURE CAN BE USED. DOCUMENT FOOD ITEM, THE TIME IT LEAVES COOKER OR COOLER HOLD OUT OF TEMP FOR 2 HRS AND THEN TOSS WHAT FOOD IS LEFT.
2.5
3.
UPON ARRIVIAL VEGETABLES WERE BEING PREPARED IN SEAFOOD PREP SINK. ICEWAS BEING DEPOSITED ON BOXES OF FOOD IN WALK-IN FREEZER. FOOD PREP WASMOVED FROM BELOW DRIP.
OUTSIDE DUMPSTER AREA AT GREASE TRAP NEEDS CLEANING.
1.0
28.
WALK-IN FREEZER FLOOR HAS A BUILD-UP OF ICE ON FLOOR, GENERAL CLEANINGIS NEEDED.
1.0
3.
UPON ARRIVIAL A FEW DISHES OF FOOD WERE UNCOVERED, A BOX OF FOOD ON THE FLOOR INSIDE WALK-IN FREEZER, COOKED NOODLES BELOW RAW MEAT. ALL ITEMS WERE CORRECTED DURING WALK THROUGH. KEEP ALL FOODS COVERED DURING STORAGE, KEEP FOOD OFF FLOOR AND COOKED FOODS ABOVE RAW MEATS.
DISH MACHINE WAS NOT SANITIZING DURING INSPECTION. MANUALLY HAND WASHING, RINSING AND SANITIZING WILL HAVE TO BE PERFORMED UNTIL DISH MACHINE IS FIXED. SINGLE SERVICE ITEMS WILL NEED TO USED ALSO UNTIL DISH MACHINE IS REQUIRED.
2.5
15.
LET ALL DISHES AIR-DRY COMPLETELY BEFORE STACKING OR CROSS STACK.
1.5
17.
GENERAL CLEANING OF GASKETS, CONDIMENT TRAYS AND SIDE OF EQUIPMENT ANDHOODS ARE NEEDED.
1.0
2.
HOMEMADE DRESSINGS IN PREP COOLER WERE AT 50-56 F, SAME SAUCES OR DRESSING IN WALK-IN WERE 50 F. ALL COLD HOLD FOODS MUST BE HELD AT 45FOR BELOW. MANAGER STIRRED DRESSING TO FALL TO 47 F.
2.5
28.
WALK-IN FREEZER FLOOR NEEDS A LOT OF CLEANING.
0.5
3.
MEAT PREP (SHRIMP) WAS BEING PREPARED AT THE VEGGIE PREPSINK, AND VEGGIES AND RAW MEAT WERE AT MEAT PREP SINK. CAN ONLY PREP MEAT AT THEMEAT PREP SINK AND PREP VEGGIES ONLY AT THE VEGGIE PREP SINK. DO NOT CROSS CONTAMINATE. EMPLOYEES MOVED MEATS AND VEGGIES AFTER CLEANING SINKS TO PROPER SINKS.
2.5
32.
KEEP ALL STORAGE OFF FLOOR, USE ROLLERS, SHELVING 12
AIR DRYING CONTINUES TO BE A PROBLEM. NUMEROUS FOOD PANS STACKED WET. CROSS-STACK TO ALLOW DRYING TIME.
3.0
17.
REPAIR MICROWAVE DOOR CLEAN FAN COVERS IN WALK-IN COOLER.
1.0
2.
REACH IN MEAT COOLER WAS HOLDING MEATS AT 47 F. ALL POTENTIALLY HAZARDOUS COLD FOODS SHOULD BE HELD AT A MIN 45 F OR BELOW COOLERS SHOULD MAINTAIN PROPER FOOD TEMPS. SOME MEATS STARTING TO BROWN OR DISCOLOR.
2.5
21.
CLEAN HANDWASHING LAVATORIES INCLUDING FAUCETS
1.0
28.
FLOOR CLEANING NEEDS TO LOOK BETTER IN AREAS.
0.5
9.
EMPLOYEE DRINK SITTING ABOVE CLEAN DISH-WASHER DRAIN-BOARD. STORE ALL EMPLOYEE DRINKS IN APPROVED LOCATIONS.
AIR DRYING STILL NEEDS MUCH IMPROVEMENT; DO NOT STACK PANS WET NEED MORE RACK SPACE.
3.0
3.
MAKE SURE ALL FOOD BOXES ARE OFF THE FLOOR AND ON APPROVED STORAGE STORE ALL RAW ITEMS BELOW COOKED OR READY TO EAT ITEMS IN THE COOLER MAKE SURE RAW CHICKEN IS ALWAYS ON THE BOTTOM.
MAKE SURE ALL FOOD CONTACT OR UTENSIL AREAS ARE CLEANED AND SANITIZED DISHWASHER DRAINBOARD SHOULD BE CLEANED AND SANITIZED BEFORE WASHING UTENSILS AND EACH TIME WATER IS CHANGED. ALLOW A 2 MIN CONTACT TIME FOR SANITIZING.
2.5
15.
AIR-DRY ALL PANS GOOD BEFORE STACKING THEM; DO NOT STACK PANS WET.
CLEAN ALL EQUIPMENT AND SLICERS AFTER EACH BULK USE AND BEFORE STORINGMAKE SURE ALL FOOD CONTACT SURFACES OF ALL EQUIPMENT AND CHOPPERS ARE SOAKED OR SPRAYED WITH A SANITIZER. CLEAN TEA NOZZLES ROUTINELY TO PREVENT MOLD BUILD UP.
2.5
15.
A FEW FOOD CONTAINERS WERE FOUND STACKED WET. MAKE SURE THEY ARE COMPLETELY DRY BEFORE STACKING ON TOP OF EACH OTHER. STORE CLEANING BRUSHES AND TOOLS AWAY FROM CLEAN UTENSILS. MAKE SURE CONTAINERS THAT HOLD LIDS/UTENSILS ARE ROUTINELY CLEANED.
1.5
3.
STORE RAW MEATS AND SEAFOOD BELOW OR AWAY FROM ALL READY TO EAT FOODS.(FISH ON TOMATOES & CHICKEN ABOVE ONION BATTER). MAKE SURE ALL FOODS ARE KEPT COVERED IN THE COOLERS, EVEN REACH IN COOLERS.
AT TIME OF INSPECTION, THE SANITIZER SOLUTION IN BOTTLE WAS WEAK OR VACANT. KEEP AT 200 PPM-300 PPM WHEN USING QUAT. AMMONIA. SEVERAL BOWLS AND DISHES WERE FOUND STACKED DIRTY. VISIBLE CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES. SALAD SPINNER WAS FOUND DIRTY AND HOLDING WATER. POTATO SLICER WAS FOUND DIRTY. CLEAN AND SANITIZE ALL EQUIPMENTBEFORE STORING. NO DIRTY DISHES SHOULD GO ON THIS SIDE. CLEAN THE CONT
5.0
15.
SEVERAL FOOD CONTAINERS FOUND STACKED WET. AIR DRY ALL FOOD CONTAINERSBEFORE STACKING! DO NOT STORE SLICERS AND CHOPPERS ON BOTTOM SHELF UNDER THE PREP SINKS WHEN SPRAYING THE FLOOR WITH WATER. REMOVE, CLEANFLOORS, CLEAN SHELVING THEN REPLACE THE EQUIPMENT.
3.0
17.
CLEAN SHELVING IN BACK. CLEAN THE CONTAINERS THAT HOLD UTENSILS. REPAIR ALL TORN GASKETS ON ALL COOLERS.
1.0
34.
DO NOT HANG BROOMS AND DUST PANS ON HOOK THAT ALLOWS THEM TO TOUCH THESINGLE SERVICE ITEMS. DO NOT PUT EMPLOYEE USED CLOTHES ON TOP OF BOXESIN DRY STORAGE ROOM.
0.5
9.
EMPLOYEE BEVERAGE WAS ABOVE THE BACK PREP TABLE AND AN EMPLOYEE BEVERAGE WITH A 1/2 EATEN SANDWICH WAS BY SINGLE SERVICE ITEMS. ALL EMPLOYEE BEVERAGES MUST HAVE A LID AND A STRAW. STORE AWAY OR BELOW ALL FOOD AND UTENSIL AREAS. NOT EATING IN THE KITCHEN!
NUMEROUS KNIVES STORED DIRTY IN HOLDERS; DO NOT RUN CLEAN DISHES OUT OF THE DISH MACHINE ON TO A DIRTY DRAINBOARD; CHANGE WATER CLEAN AND SANITIZE TEA NOZZLES AND INTERIOR OF ICE MACHINE (MOLD)
5.0
13.
ALL FOOD PANS SHOULD BE IN GOOD REPAIR; NO CRACKED OR DAMAGED PANS.
1.5
15.
LOTS OF IMPROVEMENT NEEDED ON AIR-DRYING DO NOT STACK PANS WET
3.0
17.
REPAIR GASKETS ON COOLERS, CLEAN INTERIORS OF COOLERS, CLEAN MEAT RACKS; CLEAN BUILD-UP IN HARD TO REACH AREAS ON EQUIPMENT AND LOWER SHELVING.
2.0
32.
USE APPROVED STORAGE TO KEEP ITEMS OFF THE FLOOR (NO CRATES)
SEVERAL FOOD CONTAINERS WERE STORED VISIBLY DIRTY CLEAN THOROUGHLY BEFORE STORING. CLEAN SALAD SPINNER BEFORE STORING. CLEAN SODA AND TEANOZZLES. DISH MACHINE IS NOT HEAT SANITIZING AT TIME OF INPSECTION. MUST USE ALL SINGLE SERVICE ITEMS UNTIL REPAIRED.
5.0
15.
LOTS OF PANS STACKED WET PLATES AND SAUCE CONTAINERS STACKED WET. AIR DRY ALL FOOD CONTAINERS BEFORE STACKING.
3.0
17.
CLEAN INSIDE BOWL COOLER, SLIDERS ON COOLERS. REPAIR TORN GASKET ON TALL REACH-IN COOLER. CLEAN CONTAINERS THAT HOLD UTENSILS. CLEAN GRILLOVER VENT ON BOTTOM OF SALAD PREP. COOLER
1.0
3.
ALL FOODS IN COOLERS MUST HAVE LIDS. DO NOT STACK CONTAINERS OF FOOD DIRECTLY ON TOP OF OTHER FOODS.
ALL UTENSILS MUST BE WASHED, RINSED AND SANITIZED. ALL UTENSILS CLEANING MUST TAKE PLACE AT THE DISHWASH AREA ONLY. CLEAN SOME UTENSILAND FOOD CONTAINERS BETTER BEFORE STORING. CLEAN TEA NOZZLES AND SODA NOZZLES BETTER.
2.5
15.
AIR DRY ALL FOOD CONTAINERS BEFORE STACKING. AIR DRY SALAD SPINNER BEFORE COVERING AND STORING.
1.5
17.
CLEAN INSIDE REACH IN COOLERS, ICE CREAM COOLER.
1.0
2.
BUTTER 50F, CHEESE 50F, ROAST BEEF 119F-127F. KEEP ALL COLD FOODS 45F OR BELOW. ROAST BEEF MUST MAINTAIN A MINIMAL INTERVAL TEMPERATURE OF 130F. CAN USE TIME METHOD ON BUTTERS IF CLEARLY LABELED AND DISCARD AFTER 4 HOURS.
CLEAN CONTAINERS BETTER BEFORE STORING. CLEAN SLICERS BETTER. MAKE SURE WATER FROM FLOOR CLEANING IS NOT BEING SPRAYED ON TO THE CLEAN SLICERS OR FOOD BINS.
2.5
17.
CLEAN CONTAINERS THAT HOLD UTENSILS. CLEAN UNDER THE GREASE VATS, CLEAN SLIDERS & GASKETS ON COOLERS. REPLACE ANY TORN GASKETS.
1.0
2.
BUTTER 52 F, BUTTER AND CHEESE MIXTURE 54 F. KEEP AT OR BELOW 45 F. WHEN USING 2 HOUR TIME CONTROL METHOD, EACH BATCH/TRAY HAS TO BE IDENTIFIED WITH THE TIME TO DISCARD OR THE TIME IT LEFT TEMPERATURE CONTROL.
DISHWASHER WAS NOT PROVIDING HOT ENOUGH WATER TO SANITIZE DISHES. HOT WATER HEATER WAS ADJUSTED IN ORDER FOR PLATES TO REACH A TEMP. OF 160 F. CLEAN SALAD TOSSER, SLICERS BETTER BEFORE STORING. DON'T ALLOW WATER TO STAND.
2.5
15.
AIR DRY ALL PANS AND UTENSILS BEFORE STORING. DO NOT STORE CLEAN PANS ON FLOOR.
1.5
17.
STORE ICE BUCKET OFF OF FLOOR. CLEAN COOLER SLIDERS, BOTTOMS OF COOLERS AND RACKS.
1.0
7.
ONCE OPENED, STORE ALL DRY FOODS IN A COVERED CONTAINER. LABEL CONTAINERS.
DO NOT TOWEL DRY UTENSILS. THEY MUST BE AIR DRIED COMPLETELY BEFORE STORING OR STACKING. DO NOT STACK WET.
1.5
2.
SHRIMP DIP 52 F CHEESE 65 F, MUSHROOMS 114 F, BUTTERS 90-130 F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE KEPT 140 F OR ABOVE OR 45 F OR BELOW AT ALL TIMES. PROVIDE DOCUMENTATION THAT FOODS ARE NOT POTENTIALLY HAZARDOUS IF NOT IN TEMP CONTROL OR ON APPROVED 2 HR HOLD TIME.
2.5
3.
USE SCOOPS WITH HANDLES TO DISPENSE FOODS. BE SURE ALL RAW MEATS ARE STORED BELOW OTHER FOODS IN COOLERS.
ALL UTENSILS MUST BE AIR DRIED COMPLETELY BEFORE STORING OR STACKING.
1.5
28.
CLEAN FLOORS UNDER EQUIPMENT. CLEAN & RECAULK AT DISH AREA.
0.5
3.
BE SURE MEAT, SEAFOOD AND VEGETABLE PREP IS TAKING PLACE AT PROPER SINKS. 3-COMP IS TO BE ONLY USED FOR POTATOE PREP BEFORE OPENING. DO NOT THAW SEAFOOD NEXT TO VEGGIES/SOUP. DO NOT PREP VEGGIES AT MEAT SINK. GET WATER FOR ICE BATH FROM PREP SINK.
2.5
30.
CLEAN VENTS.
0.5
9.
STORE EMPLOYEE DRINKS AND FOOD BELOW AND AWAY FROM UTENSILS, FOOD AND FOOD PREP AREAS. DRINKS MUST HAVE LID & STRAW. STORE UTENSILS PROPERLYNO WATER.
