4-501.112; Priority Foundation; Final rinse temperature on hot water sanitizing dishmachine read 152F on a digital plate thermometer on multiple runs. One run did reach 160F but on the very next run the temp dropped to 151F. Have qualified technician check machine for proper operation. Use machine to wash all dishes and cookware then manually sanitize with 100 ppm chlorine. Machine must consistently reach 160F or above on the digital plate thermometer in order to properly sanitize dishes and cookware. Hot water coming out of the tap read 125F. For older hot water sanitizing dishmachines it is recommended to supply machine with at least 140F water in order to take pressure off of the booster heater. Make sure machine is reaching the required wash temp and final rinse temp as indicated on the data plate of machine.
3.0
21.
3-501.16(A)(1) ; Priority; Grits hot holding in the rear kitchen were 110F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting on hot hold equipment is set high enough to maintain proper temps. Staff should monitor food temps frequently to ensure compliance. Manager decided to discard product during inspection. CDI
1.5
44.
4-901.11; Core; Air dry all food pans or utensils after washing them and before stacking them. Invert pans to allow water to drain.
1.0
47.
4-501.11; Core; Replace any rusty/chipping racks inside coolers. Replace any torn or damaged cooler door gaskets.
0.0
49.
4-602.13; Core; Clean interiors of coolers of all food debris or buildup. General equipment cleaning.
5-205.11; Priority Foundation; Front hand sink had items stored in it at the start of inspection. Do not store anything in hand sinks! Hand sinks must stay accessible for use at ALL times. CDI
1.0
16.
4-501.114; Priority; Dishmachine final rinse as measured on a digital max hold thermometer read 102-105F. The minimum temperature on irreversible temperature measuring devices should be 160F after cycle has completed to properly sanitize dishes and cookware. Have qualified technician check dishmachine for proper operation. Use machine to wash all dishes, then manually sanitize dishes at 3-compartment sink until machine can be repaired. Staff should use testing method on dishmachine to ensure that dishmachine is properly sanitizing. Manager education. Manual sanitizing procedure implemented. CDI Will follow up 10/9/23. This has been an issue on the last several inspections. Take steps to ensure a long term fix or solution to this issue!!
3.0
24.
3-501.19; Priority Foundation; Eggs sitting on top of the grill were not properly labeled with time in or expiration time. Time in and expiration time is to be labeled with the provided label due to these eggs being out of temperature control and kept on time as a public health control. Manager filled in label with times during inspection. CDI
1.5
39.
3-305.11; Core; Eggs stored in bottom of cooler with standing water. All food is to be stored in a clean and dry location for protection. Cooler appears to be leaking water inside the unit and pooling at the bottom. Avoid storing food items in the bottom of cooler until this issue can be repaired.
1.0
44.
4-901.11; Core; Air dry all food pans or utensils after washing them. Invert pans to allow water to drain.
0.0
49.
4-602.13; Core; Clean interiors of coolers of all food debris or buildup. General equipment cleaning.
0.5
55.
6-501.12; Core; Clean excess food or buildup out of floor drains. General cleaning.
4-501.114; Priority; Dishmachine final rinse as measured on a digital max hold thermometer read 150F. The minimum temperature on irreversible temperature measuring devices should be 160F after cycle has completed to properly sanitize dishes and cookware. Have qualified technician check dishmachine for proper operation. Use machine to wash all dishes, then manually sanitize dishes at 3-compartment sink until machine can be repaired. Staff should use testing method on dishmachine to ensure that dishmachine is properly sanitizing. Manager education. Manual sanitizing procedure implemented. CDI Will follow up 6/14/23.
3.0
28.
7-201.11; Priority; Heavy cleaner/degreaser sitting on food prep sink and drainboard in the rear prep area. Store all heavy cleaners or chemicals in an approved location away from food or utensil areas. Manager education. CDI
1.0
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Do not leave out on surfaces or tables.
0.0
48.
4-302.13; Priority Foundation; In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Can be test strips or a thermometer. Staff should use this test method at LEAST ONCE DAILY to ensure dishmachine is operating normally!!
1.0
49.
4-602.13; Core; Clean interiors of coolers of all food debris or buildup. General equipment cleaning.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority or repeat priority violations on inspections could result in points being taken on this item due to person in charge not demonstrating sufficient knowledge of the procedures set out in the food code. Person in charge must ensure that the facility is operated in good working repair and operated with all food safety procedures being followed! Education during inspection. CDI
0.0
6.
2-401.11; Core; Employee drink stored on rear prep table. Store all employee drinks in approved locations where they cannot turn over and potentially contaminate a work surface or food prep area.
0.0
16.
4-501.114; Priority; Dishmachine final rinse as measured on a digital max hold thermometer read 150F. The minimum temperature on irreversible temperature measuring devices should be 160F after cycle has completed to properly sanitize dishes and cookware. Have qualified technician check dishmachine for proper operation. Use machine to wash all dishes, then manually sanitize dishes at 3-compartment sink until machine can be repaired. Chlorine sanitizer solutions all read weak or vacant of chlorine. Sanitizer solutions must be 100 ppm. Use test kits and change solutions regularly to ensure proper strength. Store all WET or DAMP wiping cloths in sanitizer solutions between uses. Staff should use test kits to check sanitizer solutions and use testing method on dishmachine to ensure sanitizers are mixed properly and that dishmachine is properly sanitizing. Manager education and will follow up 10/24/22.
3.0
22.
3-501.16 (A)(2) and (B); Priority; Small drawer cooler containing ham was holding foods at 60F. Meats in reach-in cooler to the right of grill was holding meats at 48F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper food temps. Have qualified technician check coolers for proper operation. Use other working coolers until malfunctioning coolers can be repaired. Out of temp foods were discarded during inspection. Will follow up 10/24/22.
1.5
24.
3-501.19; Priority Foundation; Eggs sitting on top of the grill were not properly labeled with time in or expiration time. Time in and expiration time is to be labeled with the provided label due to these eggs being out of temperature control. Manager filled in label with times during inspection. CDI
1.5
44.
4-901.11; Core; Air dry all metal food pans after washing them and before stacking them. Do not stack items WET or DAMP.
0.5
48.
4-302.13; Priority Foundation; In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Can be test strips or a thermometer. Staff should use this test method at LEAST ONCE DAILY to ensure dishmachine is operating normally!!
0.5
49.
4-602.13; Core; Clean interiors of coolers of all food debris or buildup. General equipment cleaning.
4-501.114; Priority; Dish machine max. final rinse temperature at 140.2F. Sanitize cycle for dish machine should be at 160F or above. Until repaired manually sanitize dishes after running through dish washer. PIC made a large bucket of sanitizer and put by dish machine.
1.5
21.
3-501.16(A)(1) ; Priority; Sausage gravy hot holding at 127-130F. All hot hold of potentially hazardous foods should be at 135F or above. CDI PIC discarded
0.0
23.
3-501.18; Priority; Ham and cooked sausage and gravy missing date labels. All potentially hazardous foods should be date labeled once the package has been opened, the food as been prepped, or cooked. CDI PIC added dates. Gravy was made yesterday and ham opened today.
1.5
41.
3-304.14; Core; Wiping cloths being stored in soapy water between use. Wiping cloths should be stored in sanitizer between use. CDI education
0.0
48.
4-204.115; Priority Foundation; Facility did not have a way to test dish machine final rinse temperature. Need to have a way to test the sanitize cycle of the dish machine. Can be test strips or a thermometer. District manager brought strips from other store.
2-201.11 (D )and (F); Priority; There is now a 6th illness added to the employee health policy. Need to have updated policy.
0.0
5.
2-501.11; Now requiring a written plan for clean up of vomiting and diarrheal event.
0.0
23.
3-501.18; Priority; One container of chili in reachin cooler missing date label. PIC stated made yesterday. CDI date added
0.0
24.
3-501.19; Priority Foundation; The chart above the grill that is used to mark the eggs can be left out at room temperature did not have a time written on it. Once eggs are removed from temperature control time must be documented. Hold for a max. of 4 hours then discard. CDI time was added
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: 10/11/2019
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!
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!
There was standing water in the bottoms of two reach in coolers. In the 2 door cooler, there was food containers stored with in the bottom shelf. This is a potential cross contamination risk. Water was removed and area sanitized. Containers were also sanitized. Anytime you see a standing water, remove the food from the bottom and address the issue. Keep gravy covered when in storage on hot unit.
1.5
16.
Chili and gravy were out of temp. Stir foods freqently during slow times to be sure all parts of the foods are maintained at 135 degrees or above.
2.0
17.
Prep top cooler had cheese, ham and sliced tomatoes out of temp. All cold foods must maintain 45 degrees or lower at all times. Keep lid closed on this unit when not in use. Foods in bottom of this cooler were 45 degrees, may need to turn the unit down so bottom of unit is cooler (38-40 degrees) so the foods in the top maintain proper temp.
2.0
19.
Do not store cleaners or other toxic substances in areas that may contaminate food, utensils or food contact areas. Always store these items in approved locations.
1.5
25.
Make sure metal stem thermometer is calibrated on a regular basis so it reads 32 degrees in an ice water bath. If the thermometer is not calibrated properly, temps cannot be accurately monitored.
0.5
36.
Replace rusty racks as needed throughout. Repair all coolers that have standing water in the bottoms. Repair panels that have fallen in 1 door cooler.
0.5
38.
Get quaternary ammonia test strips if using quat sanitizer.
0.0
40.
Detail clean waffle irons.
0.0
45.
Fix any broken floor tiles so there are no areas that have standing water. There are also some areas on the walls where tiles are missing. Reattach baseboard tiles to wall in dry storage room. Seal all cracks and crevaces where lines/pipes go through walls or ceilings.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Raw chicken stored over beef and ground beef. Store all raw meats according to final cook temp with highest final cook temps on bottom shelves or racks. Chicken>ground beef>pork>beef steak. Do not store condiments under counter at dirty side of dish machine.
3.0
11.
Sanitizer was not available at time of inspection. Sanitizer shall be 50 ppm minimum and available at all times during open hours.
1.5
17.
Cheese and tomatoes out of temperature. Should hold at 45 degrees F or below.
2.0
18.
TILT approval letter shall be available at all times of operation. Proper record keeping was part of NCDENR approval and was not being done.
0.0
19.
Do not store or mix toxic chemicals or heavy cleaners on food prep surfaces or areas.
1.5
36.
Replace rusty racks and torn door gaskets on coolers.
0.5
43.
No paper towels at hand sink. Also, soap dispenser is not working. Hand sink shall be supplied at all time.
1.0
45.
Fix any broken floor tiles.
0.5
49.
No documentation of approved training - no credit awarded.
Raw chicken stored over beef and ground beef. Store all raw meats according to final cook temp with highest final cook temps on bottom shelves or racks. Chicken>ground beef>pork>beef steak.
1.5
11.
Sanitizer was mixed much too strong. Dilute to 50-100 ppm chlorine. Use test kits. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
17.
Cheese and tomatoes should hold at 45 degrees F or below.
0.0
19.
Do not store toxic chemicals or heavy cleaners on food prep surfaces or areas.
1.5
34.
Air dry all pans; Do not stack items WET.
0.5
36.
Replace rusty racks and torn door gaskets on coolers.
1.0
45.
Fix any broken floor tiles.
0.5
47.
Use approved storage to keep all items off the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Store all raw meats in the reach-in cooler according to final cook temperature with highest final cook temperatures on the bottom shelves. For example raw chicken would be stored below raw ground beef. Chicken>ground beef>pork products>seafood products>beef steak such as t-bones and sirloins.
1.5
11.
Sanitizer was weak or vacant of chlorine. Change solutions regularly and use test kits to ensure strength. Sanitizer must be 50-100 ppm chlorine. Keep clean end of dishmachine drainboard cleaned and sanitized at all times. Soil or food debris must be cleaned off and then sanitize. This goes for all food contact surfaces and equipment.
1.5
17.
Milk and coffee creamers in one reach-in cooler were 50-51 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below.
2.0
34.
Make sure all food pans are air dried before stacking them. Do not stack pans WET after washing them.
0.0
36.
Replace rusty racks inside coolers; replace all broken or torn cooler door gaskets; replace cracked, damaged or worn caulk seams in the rear along splash guards and sinks.
1.0
45.
Replace all broken floor tiles. Clean floors better under and behind equipment, especially behind the dishmachine. Rusty floor in the walk-in cooler needs repair or replacement.
0.5
46.
Replace burned out light in the walk-in freezer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Chili in the reach in cooler in 51-54F, cooling since 3:30am. Foods must be cooled and 45F within 6 hours. Since the chili did not meet the cooling requirements it was discarded. Use a thermometer and check foods in cooling process.
2.0
17.
Foods (ham,hashbrowns and sliced tomatoes) in the open-top portion of the prep cooler by grill were 47-53F. These foods must be able to hold 45F or below at all times. Foods were discarded. This is a repeat violation and has been a violation in past inspections. Unit must be able to properly hold foods, do not use top portion until repaired and verified to properly operate by health dept. 989-5180.
4.0
36.
Repair or Replace all rusty racks in all coolers, walk in coolers and back storage area. Repair the door on the reach in cooler that is cracked on the inside.
0.5
41.
Front handsink is leaking water on to the floor from the drainpipe. Repair the pipe, place a bucket under drip until repaired. Intent issued.
1.5
45.
Rusty floor in walkin needs repair or replacement.
0.0
49.
Documentation of approved training - 2 point credit awarded.
CORRECTED DURING INSPECTION Make sure all sanitizers are 50100 ppm and that water is clean. Use test kits and change solutions regularly if water is dirty. Make sure ice machine interior is cleaned and sanitized of all pink mold/mildew
1.5
13.
NOT OBSERVED
0.0
14.
NOT APPLICABLE
0.0
19.
Floor cleaner stored next to can opener and single use cups. Store chemicals in approved locations off of tables, away from utensil storage, food prep, or single service storage.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Various foods in the open top prep cooler, refere to chart above, not holding 45 f or below. Items were removed and discarded. Bottom portion holding foods 43 f, adjust cooler or repair so it can hold 45 f or below at all areas.
2.0
18.
CORRECTED DURING INSPECTION Eggs above grill without a time documentation/label. Eggs were discarded. Must have a label/tag to identify the time to discard or time removed from cooler, according to the written procedures for Waffle House.
1.5
24.
NOT OBSERVED
0.0
25.
GENERAL COMMENT Calibrate thermometer to 32 f (not 0 f)
0.0
31.
NOT OBSERVED
0.0
38.
GENERAL COMMENT Provide a color chart for test strips.
0.0
40.
REPEAT VIOLATION Racks in walk-in cooler have mold growing on them, clean & repair rusty areas. Clean shelving throughout.
1.0
45.
REPEAT VIOLATION Repair/replace rusty floor in walk-in cooler.
1.0
48.
GENERAL COMMENT Backdoor must be self closing
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Bottle of beverage syrup being refilled at the dirtyside of dishmachine for any other purpose than to prewash dishes. Prepare foods at food prep sink only.
1.5
14.
NOT APPLICABLE
0.0
19.
Lots of bottle of Lysol, kitchen cleaner placed all throughout kitchen by food, food prep areas, utensils and service ware. Keep all chemicals stored away from these areas & any areas that they could contaminate food or food contact items.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION/Chili and sausage gravy in steam unit 108-120 f. all hot potentially hazardous foods must hold at 135 f or above. Both were reheated on grill
2.0
18.
NOT OBSERVED
0.0
24.
NOT OBSERVED
0.0
34.
Several food containers found stored/stacked wet. Air dry all items before stacking. Do not wipe utensils with towels between dishmachine & storage rack.
0.5
40.
Clean inside all cabinets and shelving throughout.
0.5
45.
REPEAT VIOLATION/repair/replace rusty damaged floor in the walk-in cooler.
1.0
2.
Open top employee beverage in back storage room above & by dry foods. Keep covered and away from all food storage/prep areas.
1.5
4.
GENERAL COMMENT
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Do not place any foods at the 3-compartment dishsink. (hashbrowns rehydrating). Use prepsink only. Use a scoop with a handle in ice, do not use cups. Ventilation in the walk-in freezer is dripping water on food boxes below and freezing. Do not use this area for storage until drip is repaired. Vegetables that are not going to be cooked (lettuce) must be stored in a container. Not in direct contact with shelving.
1.5
11.
Several dirty plates, utensils and soda nozzles found. Visibly clean all items and clean soda nozzles often to prevent buildup.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CLEAN SHELVING, INSIDE CABINETS AND DRAWERS. REPLACE ALL RUSTY SHELVING. REPAIR BOTH THE SMALL AND TALL COOLER THAT IS LEAKING WATER.
1.0
28.
REPLACE THE RUSTY FLOOR IN THE WALK-IN COOLER. CLEAN ALL FLOORS THROUGHOUT.
0.5
3.
WATER FROM THE VENTILATION IN THE 3-DOOR REACH-IN COOLER IS DRIPPING WATER ON PLASTIC CONTAINERS OF FOOD. REPAIR DRIP AND DO NOT STORE ANY FOODS BELOW OR IN THE WATER FROM VENTS. PREP TABLE IS FOR FOOD PREP ONLY. DON'T PLACE/STORE EMPLOYEE PURSES, COATS, ETC AT THIS AREA.
2.5
5.
PROVIDE AN AIR TEMPERATURE THERMOMETER IN THE SHORT REACH-IN UNIT. CALIBRATE METAL STEM FOOD THERMOMETERS AND USE.
1.5
9.
EMPLOYEE WHO CRACKS/HANDLES RAW SHELL EGGS AND RAW MEATS MUST WASH HANDS BEFORE DOING ANY OTHER TASK & BEFORE HANDLING ANY OTHER ITEM.
NO SANITIZER PRESENT AT THE TIME OF INSPECTION; MAKE SURE TO HAVE CHLORINE SANITIZER AVAILABLE AT 50-100 PPM AT ALL TIMES. CLEAN AND SANITIZE INTERIOR OF ICE MACHINE INCLUDING SHIELD.
2.5
15.
AIR DRY ALL FOOD PANS AND CUPS. DO NOT STACK DISHES WET.
3.0
17.
CLEAN/WIPE DOWN ALL EQUIPMENT REPAIR RUSTY FLOOR IN WALK-IN; RUSTY RACKS IN COOLERS
1.0
2.
CHEESE AND HAM IN PREP COOLER WERE 49-50 F. KEEP LID CLOSED DURING NON-BUSY HOURS TO HELP COOLING. ALL COLD FOODS MUST HOLD AT 45 F OR BELOW. COOLERS MUST MAINTAIN PROPER FOOD TEMPS.
ONE SANITIZER BUCKET WEAK OR VACANT OF SANITIZER SOLUTION; MAKE SURE ALL SANITIZERS ARE 50-100 PPM CHLORINE.
2.5
15.
AIR DRY ALL POTS, PANS, UTENSILS BEFORE STACKING THEM; DO NOT STACK WET.
1.5
17.
FIX DOOR ON COOLER SO THAT IT SEALS TIGHTLY. NEW GASKET NOT SEALING. CLEAN EQUIPMENT GOOD INCLUDING WIPING DOWN SURFACES AND INTERIORS OF DRAWERS AND COOLERS.
NO SANITIZER AVAILABLE FOR USE ON ARRIVAL SANITIZER BUCKETS SHOULD BE AVAILABLE AT ALL TIMES; OF OPERATION AT 50-100 PPM CHLORINE. CLEAN ANDSANITIZE ALL FOOD PREP TABLES, SINKS AND SURFACES; CLEAN AND SANITIZE INTERIOR OF ICE MACHINE AND COMPONETS.
2.5
17.
WIPE DOWN ALL EQUIPMENT SURFACES; CLEAN INTERIORS OF COOLERS; REPAIR RUSTY RACKS AND FIX GASKETS; REFINISH RUSTY FLOOR IN THE WALK-IN COOLER
2.0
2.
EGGS CONTINUE TO BE LEFT OUT AT ROOM TEMPERATURE; EGGS MUST MAINTAIN 45 F OR BELOW AT ALL TIMES; DO NOT STORE FOOD ITEMS OUT AT ROOM TEMP UNDER ANY CONDITION.
5.0
23.
CLEAR AWAY TRASH FROM REAR WHEN NEEDED; KEEP LIDS AND DOORS CLOSED ON DUMPSTER
1.0
28.
LOTS OF FLOOR CLEANING; REPAIR FLOOR TILES WHERE NEEDED.
1.0
29.
FIX LIGHTING IN THE WALK-IN COOLER; IMPROVE LIGHTING
0.5
3.
NO FOOD PREP OF ANY KIND SHOULD BE DONE OR ALLOWED AT THE 3- COMPARTMENT UTENSIL SINK USE THE FOOD PREP SINGLE COMPARTMENT SINK FORALL FOOD PREP. DO NOT STORE FOOD ITEMS ON THE UTENSIL SINK DRAINBOARD.
5.0
32.
USE APPROVED STORAGE TO KEEP STORAGE OFF THE FLOOR.
0.5
5.
ALWAYS HAVE A FOOD THERMOMETER AVAILABLE FOR CHECKING FOOD TEMPS
1.5
9.
OBSERVE PROPER HANDWASHING TECHNIQUES WHEN SWITCHING BETWEEN TASKS; DONOT WASH HAND AT THE PRE-WASH HOSE; USE THE HANDSINK ONLY. OBSERVE PROPER HANDWASH PROCEDURE. MAKE SURE SMOKING IS DONE ONLY AT DESIGANTED BREAK AREA
NO SANITIZER MADE UP AND AVAILABLE FOR USE. MAKE SURE SANITIZER AT 50 PPM IS MIXED AND AVAILABLE. CLEAN AND SANITIZE ALL FOOD CONTACT AND PREP AREAS BEFORE AND AFTER USE.
2.5
16.
WRAP UP AND STORE PROTECTED ALL SINGLE SERVICE ITEMS SUCH AS COFFEE FILTERS
1.0
17.
CLEAN EQUIPMENT SURFACES SUCH AS GASKETS AND INTERIORS OF COOLERS. CLEAN/DEGREASE AROUND GRILL AREA.
2.0
2.
EGGS LEFT OUT AT ROOM TEMPERATURE. ALWAYS KEEP EGGS IN THE COOLER SO THAT THEY MAINTAIN 45 F OR BELOW
ALL EMPLOYEES HANDLING FOOD AND DRINKS MUST WEAR HAIR RESTRAINTS.
0.5
11.
DRINK NOZZELS NEED SOME GENERAL CLEANING, ICE SCOOPS SHOULD BE STORED IN ICE SO HANDLE IS UP. SANITIZER UPON ARRIVAL WAS NOT STRONG ENOUGH A NEW BATCH WAS MADE WHEN REQUESTED.
2.5
15.
SOME METAL FOOD CONTAINERS, AND SKITLET PANS SHOULD AIR DRY COMPLETELYBEFORE STACKING.
1.5
17.
SOME SHELVES UNDER CABNET AND TRAYS NEED SOME GENERAL CLEANING.
1.0
32.
KEEP STORAGE OFF FLOOR IN ALL STORAGE AREAS.
0.5
5.
THERMOMETER AVAILABLE WAS 10 OFF, IT WAS CALIBRATED DURING INSPECTION.
MOLD BUILDUP INSIDE THE ICE MACHINE; CHANGE OUT SANITIZER FREQUENTLY.
2.5
15.
CLEAN OUT SHELVES AND DRAWERS CONTAINING CLEAN UTENSILS OR PANS.
1.5
17.
CLEAN OUT COOLER INTERIORS; REPAIR COOLER DRAINAGE; WATER STANDING IN THE BOTTOM.
2.0
18.
HOT WATER TEMP 125 F NEED A MIN OF 140 F.
2.5
2.
EGGS WERE 57 F. EGGS SHOULD BE STORED IN THE COOLER; THEY ARE BEING LEFT OUT AT ROOM TEMPERATURE HALF AND HALF LEFT OUT AT ROOM TEMPERA- TURE.
5.0
23.
KEEP DUMPSTER DOORS CLOSED.
2.0
28.
CLEAN FLOORS BETTER ESPECIALLY UNDER EQUIPMENT
1.0
9.
EMPLOYEE DRINK CUP STORED ON THE PREP TABLE WITH THE EGGS; NO LID OR STRAW. STORE EMPLOYEE DRINKS ON LOWER SHELVING AWAY FROM FOOD PREP OR UTENSIL AREAS; USE A LID AND STRAW.
MANY POTS, PANS NEED TO BE CLEANED BEFORE STORING. USE 50-100 PPM OF BLEACH IN THE SPRAY BOTTLE - BLEACH WAS OVER 200 PPM.
2.5
15.
AIR DRY DISHES BEFORE STACKING. DO NOT STORE KNIVES ON UNCLEAN SURFACES.
1.5
17.
CLEAN THE INSIDE OF THE REFRIGERATORS CLEAN THE SIDE OF THE GRILL. CLEAN POT PAN & UTENSIL DRAWERS.
1.0
2.
MILK 51 F, CREAMERS 53 F AIR TEMPERATURE OF UPRIGHT REFRIGERATOR IS 53 F KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 F REPAIR REFRIGERATOR
2.5
23.
DUMPSTER DOORS ARE OPEN CLEAN THE DUMPSTER PAD.
1.0
28.
CLEAN THE FLOOR UNDER THE EQUIPMENT & REPAIR
0.5
3.
REHYDRATING HASH BROWNS IN THE 3 COMPARTMENT SINK. CONTAINERS OF CREAMWERE IN THE 3 COMPARTMENT SINK. USE THE PREP SINK ONLY! COVER ALL FOODS IN THE REFRIGERATION UNITS. A DIRTY RUG WAS STORED IN THE HASHBROWNS
NO BLEACH WAS PROVIDED TO WASH DISHES IN THE 3 COMPARTMENT SINK. WASH,RINSE AND SANITIZE DISHES IN THAT ORDER PROVIDE 50-100 PPM OF BLEACH IN A SPRAY BOTTLE OR BUCKET.
5.0
17.
CLEAN THE FOOD DEBRIS IN THE DRAWERS UNDER THE GRILL. CLEAN THE INSIDEOF THE REFRIGERATION UNITS.
2.0
24.
MANY BLACK ANTS WERE IN THE 3 COMPARTMENT SINK AND ON THE WALL BEHIND IT - INSTITUTE PEST MANAGEMENT
2.0
3.
SEVERAL CONTAINERS OF HASH BROWNS WERE HYDRATING IN THE 3 COMPARTMENT SINK. USE THE VEGETABLE PREP SINK TO HYDRATE VEGETABLES. COVER ALL FOODS IN THE REFRIGERATION UNITS.
CLEANOUT DRAWERS (FOOD DEBRIS) CLEAN NEXT TO GRIDDLE BESIDE REACH-IN CLEAN OUT REACH-IN WHERE MEATS ARE STORED CLEAN ICE MACHINE DOOR CLEAN SHELF IN BACK
2.0
2.
EGGS OUT NOT 45 F OR BELOW (REPEAT) KEEP IN REFRIDGE WHEN NOT BUSY (2 PM)
2.5
20.
HAND WASH SINK (UP FRONT) TO BE USED ONLY FOR HANDWASH KEEP MISC ITEMSOUT
2.0
23.
KEEP DUMPSTER DOORS CLOSED
1.0
28.
CLEAN FLOOR UNDER COOK LINE ESP. UNDER COFFEE MACHINE
MUST PROVIDE SANITIZERS AT > 50 PPM OF CHLORINE OR > 200 QUAT MUST HAVE SANITIZER OR RAGS USED FOR CUTTING BOARDS.
2.5
2.
EGGS IN REACHIN ON TOP 66 F.
2.5
21.
KEEP TOWELS AT ALL HANDSINKS.
1.0
3.
DON'T SIT FOOD ON 3 COMP SINK ONLY PREP SINK; KEEP HASHBROWN BOXES COVERED & WHEN MIXED WITH WATER IS HAZARDOUS MUST BE COOKED AT THAT POINT OR COOLED NOT ROOM TEMP; DONT STORE MILK PRODUCTS OVER READY TO EAT VEGGIES IN WALKIN & REACHINS. DONT SIT EGGS OVER GRILL. (REPEAT)
GRITS IN BACK 127 F. MUST MAINTAIN ONCE COOKED > 140 F HOT HOLD. EGGS ABOVE GRILL 78 F MUST BE HELD < 45 F COLD HOLD.
2.5
20.
HANDSINK ACCESSIBLE AT ALL TIMES NO STORAGE HOLE IN BACK DOOR.
2.0
28.
CLEAN UNDER LINE OUT FRONT (FLOO) REPAIR FLOOR AT DISH AREA. CLEAN UNDER ICE MACHINE.
0.5
3.
EGGS SITTING OUT AT ROOM TEMP ABOVE GRILL. PACKAGES OF JELLY IN HANDSINK.
2.5
31.
TIDE & CANDLE SITTING AT FOOD PREP SINK. STORE CHEMICALS IN CHEMICAL AREA NO STORAGE ON OR IN SINK. STORE CHEMICALS IN CHEMICAL AREA NO STORAGE ON IN SINK EXCEPT WHATS DESIGNED FOR SINK.
ALL ITEMS STORED OFF FLOORS ENABLES CLEANING. STANDING WATER IN REACH INS, WALK IN COOLER. CLEAN UNDER EQUIPMENT & ICE MACHINE.
1.0
24.
SMALL ROACHES LOCATED IN DRY STORAGE & UNDER ICE MACHINE.
2.0
25.
MEN BATHROOM DOOR SELF CLOSING & FIX THRESHOLD ON BACK DOOR CRACK UNDER DOOR.
1.0
28.
CLEAN UNDER DISHWASHER FIX WALL UNDER DISHWASHER, CLEAN FLOOR IN WALK IN COOLER, CEILING IN DRY STORAGE STAINS ON PANEL. CLEAN FLOORS DURINGNON-RUSH HOURS.
0.5
29.
SHIELD LIGHT IN REACH INS.
0.5
3.
ICE SCOOP HANDLE OUT OF ICE. DON'T STORE VEGGIES ON 3 COMP SINK.
DISHWASHER ONLY REACHING 170F-NEEDS TO REACH 180F TO ENSURE 160F AT PLATE FOR 15 SECONDS. NEED TO REPAIR USING THREE PART SINK SYSTEM UNTIL REPAIRS ARE MADE. ICE MACHINE HAS MOLD.
2.5
13.
ICE MACHINE MUST BE INDIRECTLY PLUMBED TO A DRAIN WITH A TWO INCH AIR GAP.
1.5
15.
AIR DRY DISHES COMPLETELY BEFORE STACKING.
1.5
17.
ALL ITEMS NEED TO BE OFF THE FLOOR IN DRY STORAGE TO PERMIT CLEANING. STANDING WATER IN WALK IN. CLEAN 3 DOOR REACH IN (EGG ON BOTTOM). ADJUST DRAIN UNDER ICE BIN.
1.0
28.
CLEAN FLOORS IN CORNERS USING HOSE WHICH PUSHES DEBRI INTO CORNERS. MOLD UNDER DISHWASHER.
STORE RAW PRODUCTS ON LOWEST SHELF BELOW READY TO EAT. OBSERVED EGGS OVER LETTUCE. TOMATOES WHERE SET ON THE FLOOR OF THE COOLER WHERE BLOOD FROM MEAT HAD DRIPPED. REPEAT.
2.5
9.
EMPLOYEE DRINKS NEED TO BE IN DISIGNATED AREA-NOT AT VEGETABLE PREP DURING PREPPING.
PROVIDE SANITIZER AT 50 PPM CL OR 200 PPM QUAC. RECOMMEND BUCKETS FOR CLOTHS. CLEAN UTENSIL DRAWER AND MUG RACKS.
2.5
16.
LEAVE PLASTIC SLEAVES ON SINGLE SERVICE CUPS OR PROVIDE PROTECTIVE DISPENSER.
1.0
17.
STANDING WATER IN PREP COOLER-RAN ONTO FLOOR WHEN OPENED. CLEAN MOLD OFF WALLS & FLOORS IN COOLER. PROVIDE COVER FOR TEA URN.
1.0
2.
EGGS LEFT OUT AT 70F. EGGS WERE DRY-LEFT OUT FOR OVER AN HOUR-REPEAT. CHILI AT 110F, VEGETABLE SOUP AT 122F, CREAM AT 68F (CURDLED). MAIN- TAIN POTENTIALLY HAZARDOUS FOODS AT 45F AND BELOW OR 140F AND ABOVE.
5.0
21.
NO TOWELS WERE AT EITHER HANDSINK.
1.0
23.
CLEAN TRASH FROM AROUND DUMPSTER. USE CAN WASH FOR WASTEWATER-DO NOT THROW DOWN THE HILL.
1.0
29.
SHIELD LIGHTS IN COOLERS & REPAIR BROKEN SHIELD IN DRY STORAGE.
0.5
3.
STORE RAW FOODS ON LOWEST SHELF NEVER OVER READY TO EAT. OBSERVED STEAK OVER NUTS. DO VEGETABLE PREP AT VEGETABLE PREP SINK DO NOT RINSEVEGETABLES AT DISHWASHER.
2.5
30.
CLEAN VENT IN DRY STORAGE.
0.5
4.
DO NOT LEAVE CREAMER ON TABLE. PROVIDE A FRESH CREAMER FOR EACH CUSTOMER OR USE SINGLE SERVICE CREAMERS.
