Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 03/12/2024
Score: 98
#
Comments
Points
9.
3-301.11; Priority; Employee using barehand to cut onions to go on top of hotdogs/other items. Can not use barehand to handle ready to eat foods. Should use gloves or another method to prevent contamination. CDI Employee washed hands and put on gloves.
2.0
16.
4-501.114; Priority; First few times testing dish washer showing 0ppm chlorine. Employee noticed the tubing had come out of the bleach causing the 0ppm. Retested and now sanitizing properly at 100ppm. Monitor to make sure dish washer is sanitizing properly. CDI
0.0
23.
3-501.18; Priority; Open container of chili in reachin cooler with no date. Date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. CDI PIC adding label
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 10/31/2022
Score: 100
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Beans hot holding at 120-130F. Hot holding of potentially hazardous foods should be at 135F or above. CDI PIC reheating on stove
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 11/02/2021
Score: 100
#
Comments
Points
4.
2-201.11 (D )and (F); Priority; With the adoption of the 2017 food code now there is the "big 6" instead of the "big 5". Need to have updated employee health policy. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have WRITTEN plan for the cleanup of vomiting and diarrheal events. CDI education
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 12/09/2019
Score: 100
#
Comments
Points
General Comments
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!
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 09/27/2019
Score: 100
#
Comments
Points
General Comments
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!
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 05/09/2019
Score: 98.5
#
Comments
Points
General Comments
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!
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 02/26/2019
Score: 98
#
Comments
Points
General Comments
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: 03/08/2019
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 11/14/2018
Score: 99
#
Comments
Points
General Comments
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!
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 08/20/2018
Score: 99
#
Comments
Points
General Comments
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!
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 05/17/2018
Score: 98
#
Comments
Points
General Comments
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!
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 03/21/2018
Score: 98
#
Comments
Points
General Comments
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!
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 08/30/2012
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
16.
The steam unit was holding cabbage and corn at 125-130*F, all hot hold potentially hzardous foods must be held at 135*F or higher. Food was reheated during inspection.
2.0
17.
Chicken livers and chicken gizzards were at 48-49*F, all cold hold potentially hazardous foods must be held at 45*F or below.
2.0
23.
While cooling bbq and other foods down, do not completely seal the container, leave the lid tilted or use lids with holes or wraps with holes punch into them.
0.0
36.
Re-paint shelving where necessary. Replace rusty racks over the 2-compartment sink. Replace worn countertops. Replace torn cooler door gaskets. The chopping block had very deep gaps that needs to be resurfaced.
1.0
39.
All equipment must be NSF or equal.
1.0
45.
Repair floors, walls, and ceilings where necessary.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 05/08/2012
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
Store all employee drinks in approved locations away from food and utensil areas. Employee drink stored in one reach-in cooler.
1.5
14.
BBQ after 4hrs was 59-68 degrees F. All product must cool to 70 degress in 2hrs and from 70 to 45 degrees F or below in 4 additional hrs. Use freezer for longer time to cool more effectively.
0.0
36.
Re-paint shelving where necessary. Replace rusty racks over the 2-compartment sink. Replace worn countertops. Replace torn cooler door gaskets.
1.0
39.
All equipment must be NSF or equal.
1.0
45.
Repair floors, walls, and ceilings where necessary.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 10/12/2011
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Dishmachine had lost prime during initial check. Make sure sanitizer pump is primed prior to using the machine for cleaning/sanitizing dishes. Machine must have a chlorine residual reading of 50-100 ppm.
0.0
17.
Cheese in one reach-in cooler was 58 degrees. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Keep cheese on an ice bath, if it is going to be left out of the cooler during busy times.
2.0
23.
BBQ cooling in the walk-in cooler was 69 degrees after 2.5 hrs of cooling. Make sure BBQ is not taken out of the freezer too soon, so it cools at a faster pace.
0.0
36.
Re-paint shelving where necessary. Replace rusty racks over the 2-compartment sink. Replace worn countertops. Replace torn cooler door gaskets where necessary
1.0
39.
All equipment must be NSF or equal.
1.0
45.
Repair floors, walls, and ceilings where necessary.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 07/26/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
Knives placed on the knife holder magnet dirty. Clean knives good, then sanitize with approved sanitizer. Approved sanitizer is 50-100 ppm chlorine. Do not store utensils, or place knives on holders until they have been cleaned/sanitized.
1.5
17.
Hot dogs/cheese in one reach-in cooler was 46 degrees F. This is borderline on temperature. All cold hold potentially hazardous foods must hold at 45 degrees F or below.
0.0
36.
Re-paint shelving where necessary. Replace rusty racks over the 2-compartment sink. Replace worn countertops. Replace one torn gasket on reach-in cooler with banana pudding.
1.0
39.
All equipment must be NSF or equal.
1.0
45.
Repair floors, walls, and ceilings where necessary where they are getting worn or in poor repair.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 03/28/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
Use scoops with handles to dispense all foods. Do not use bowls or single use containers. Outside cooler must stay locked when not being accessed by employees so foods are protected.
1.5
24.
Do not sit foods out at room temp to thaw. Foods must be thawed in cooler, under cold running water, in microwave (if cooking immediately after thawing) or part of the cooking process.
0.0
36.
Re-paint shelving; replace all torn gaskets on coolers. Repair formica tops where necessary. Repaint any wood that is bare where paint is coming off.
1.0
39.
All equipment must be NSF or equal.
1.0
45.
Repair all floors, walls and ceilings as needed where they are getting worn and are in poor repair.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 09/22/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
Walk in cooler drip pan on cooling unit is rusted and has a hole in it. This water is dripping and could potentially contaminate cole slaw. A metal pan was placed on top shelf of rack to catch water until unit if repaired.
1.5
16.
One pot of peas was at 110 degrees on stove. Burner was turned up and peas were reheated to 170 degrees. Make sure all hot foods are hot held at 135 degrees or above.
0.0
34.
Do not bring dirty dishes through kitchen after bussing tables. Bring all dirty dishes through door at prewash sink so food and food contact areas are not possibly contaminated.
0.0
36.
Re-paint shelving; replace all torn gaskets on coolers. Repair formica tops where necessary. Repair walls and ceilings of walk in coolers as needed. Do not use duct tape on pre-wash sink area.
1.0
39.
All equipment must be NSF or equal.
1.0
45.
Repair all floors, walls and ceilings as needed where they are getting worn and are in poor repair.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 06/21/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
16.
Hamburgers were 126 degrees F. All hot hold items should be 135 degrees F or above.
0.0
17.
Potatoe salad in reach-in cooler was 50 degrees F. BBQ in walk-in cooler was 47 degrees F. All cold hold potentially hazardous food must hold at 45 degrees F or below. Items in the walk-in were moved to the outside cooler that was reading 38 degrees F. Technician on the way to repair walk-in.
2.0
33.
Store all scoops handle up to prevent hand or fingernail contact with food.
0.0
36.
Re-paint shelving; replace all torn gaskets on coolers. Repair formica tops where necessary.
1.0
39.
All equipment must be NSF or equal.
1.0
45.
Repair floors especially tile grout where necessary.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 05/26/2009
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION
2.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
36.
REPEAT VIOLATION Repair formica shelving and counters; some coolers have torn gaskets.
1.0
39.
REPEAT VIOLATION All equipment must be nsf or equal.
1.0
46.
GENERAL COMMENT Floors needing re-grout in some areas close to dish-machine.
0.0
7.
NOT OBSERVED Walk-in cooler was reading 53 f. Various items inside were 41 f to 47 f . Repair technician called and was 30-45 min. away. Coolers must be able to maintain potentially hazardous foods at 45 f or below.
0.0
9.
NOT APPLICABLE
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 08/14/2008
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
17.
GENERAL COMMENT Walk-in cooler temp is borderline at 45 f. have technician check cooler for proper operation.
0.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
34.
GENERAL COMMENT Air dry all utensils, dishes, or buckets. Do not stack items wet
0.0
36.
REPEAT VIOLATION Replace formica wood shelving that is worn or in bad repair.
1.0
39.
REPEAT VIOLATION All equipment must be nsf or equal.
1.0
46.
GENERAL COMMENT Replace damaged light shields on light tubes.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
BBQ after 3.5 hrs was 72 f. All cooked then cooled foods must reach 70 f in 2 hrs and 70-45 f in an additional 4 hrs for a total cooling time of 6 hrs. shallow pans, ice baths, loose lids are good methods for faster cooling.
4.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 06/13/2008
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
14.
ALL EQUIPMENT MUST BE NSF APPROVED OR EQUAL.
2.0
17.
REPLACE ALL RUSTY SHELVING. REPAIR WOOD SHELVING WHERE WOOD IS SHOWINGOR DAMAGED.
1.0
3.
IN ALL COOLERS AND FREEZERS, STORE RAW MEATS/SEAFOOD BELOW OR AWAY FROM THE READY TO CONSUME FOODS. BBQ MUST GO THROUGH THE COMPLETE COOLING PROCESS (45 F/6 HRS) BEFORE BEING SERVED COLD. AT ANY POINT DURING THE COOLING PROCESS BBQ CAN BE REHEATED AND SERVED HOT. ONLY REMOVE FROM THE COOLER WHAT FOODS YOU CAN PREPARE AT THAT TIME SO FOODS DO NOT SIT/THAW AT ROOM TEMPERATURE.
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 11/28/2007
Score: 96.0
#
Comments
Points
14.
REPEAT. ALL EQUIPMENT MUST BE NSF APPROVED OR EQUAL.
2.0
17.
REPLACE THE TORN GASKETS ON THE REACH-IN FREEZER AND REACH IN COOLER. CLEAN THE CONTAINERS THAT HOLD UTENSILS. REPAIR ALL WATER DAMAGED WOODSHELVING AND WHERE PAINT IS WORN ON SHELVING. REPLACE ALL MOLDY CAULK FROM AROUND THE HANDSINK.
1.0
28.
REPAIR ALL WORN WALLS AND FLOORS THROUGHOUT. REPAIR WHERE WATER STANDSTO HAVE BETTER DRAINAGE.
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 09/25/2007
Score: 95.0
#
Comments
Points
14.
ALL EQUIPMENT MUST BE NSF APPROVED OR EQUAL.
2.0
28.
REPAIR WORN FLOORS, WATER DAMAGED FLOORS & WALLS THROUGHOUT.
0.5
3.
CHOPPED COOKED MEAT WAS BEING STRAINED AT THE DISHSINK WITH DIRTY DISHES IN SINK. NO FOOD PREP AT THE DISHSINK, USE PREP SINK ONLY. DO NOT USE CUPS IN SAUCES, FOODS OR DRY FOODS. USE A UTENSIL THAT HAS A HANDLE. KEEP SAFE IN STORAGE.
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 08/07/2006
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
14.
ALL EQUIPMENT SHOULD BE NSF OR EQUAL
2.0
17.
REPAIR FORMICA PREP TOPS.
1.0
2.
FOODS MUST BE COOLED MORE RAPIDLY. 140-70 IN 2 HRS; 70-45 F IN 4 ADDITIONAL HRS; 6 TOTAL HRS COOLING TIME. POTATO SALAD MADE IN THE MORNING STILL READING 92 F IN THE COOLER SLAW, SALADS, BBQ SHOULD BE PLACED IN SHALLOW PANS AND EVEN ICE BATHS TO ALLOW RAPID COOLING.
2.5
28.
REPAIR FLOORS, WALLS AND CEILINGS WHERE NEEDED. REPAIR RUST/CHIPPING PAINT
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 06/06/2006
Score: 93.0 + Education Credit: 2 = 95
#
Comments
Points
14.
ALL EQUIPMENT MUST BE NSF OR EQUAL.
2.0
24.
FLIES SEEN, TAKE MEASURES TO ELIMINATE.
2.0
28.
REPAIR FLOORS AND WALLS AS NEEDED WHERE FRP IN COMING OFF OR NEED PAINTING.
0.5
3.
DO NOT ALLOW WATER OR CONDINSATION TO DRIP ONTO FOOD OR FOOD BOXES. DRAINLINE WAS PULLED OFF OUTSIDE COOLER FAN COVER. STEAM FROM STEAMER IS CAUSING CONDINSATION TO FORM ON DUCT WORK, REPAIR SO IT DOES NOT HAPPEN.
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 01/09/2006
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
14.
ALL EQUIPMENT MUST BE NSF OR EQUAL.
2.0
28.
REPAIR ALL FLOORS, WALL AND CEILING THROUGHOUT AS NEEDED.
0.5
9.
EMPLOYEE DRINK STORED IN PREP COOLER. ALL EMPLOYEE DRINKS MUST BE STORED WITH A LID AND STRAW AND BE STORED SO IT WILL NOT CONTAMINATE FOOD OR UTENSILS.
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 09/20/2005
Score: 93.0 + Education Credit: 2 = 95
#
Comments
Points
14.
ALL EQUIPMENT MUST BE NSF OR EQUAL.
1.0
15.
DO NOT STACK DISHES WET, THEY MUST BE AIR DRIED COMPLETELY.
1.5
17.
PAINT ALL BAREWOOD SHELVES. REPAIR WORN/CHIPPED FORMICA
1.0
28.
REPAIR WALLS AND FLOORS AS NEEDED WHERE WORN OF COMING APART.
0.5
3.
NEED SEPERATE VEGETABLE PREP SINK SO THERE IS NO CONTAMINATION RISK. DO NOT USE 2-COMP SINK TO PREP POTATOES IF DIRTY DISHES ARE IN SINK AREA. USE SCOOP WITH HANDLE IN SAUCE. PROVIDE DOCUMENTATION SHOWING STEAM TABLE CAN REHEAT.
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 06/27/2005
Score: 92.0 + Education Credit: 2 = 94
#
Comments
Points
14.
ALL EQUIPMENT MUST BE NSF APPROVED OR EQUAL.
1.0
17.
PAINT ALL BAREWOOD SHELVING. REPAIR ALL CHIPPED EDGES ON SHELVING. CLEAN THE UNDER SIDE OF PREP UNITS.
1.0
28.
REPAIR FLOOR WHERE WORN. REPAIR WALL BY HANDSINK. SEAL CRACKS IN WALL/FLOOR TO KEEP PEST OUT.
0.5
3.
BOXES OF CHICKEN WERE ON THE FLOOR AROUND PREP AREA. DO NOT SIT ANY BOXES OF FOOD ON FLOOR. REPAIR OUTSIDE COOLER SO IT DOES NOT DRIP WATER FROM FANS ON ANY FOOD ITEMS. KEEP EGGS STORED BELOW READY TO EATFOODS.
2.5
32.
CRATES ARE NOT APPROVED FOR STORAGE. REMOVE FROM UNDER STORAGE RACKS. NEED AT LEAST 12
0.0
9.
SEVERAL EMPLOYEES WERE PREPARING RAW CHICKEN AND THEN WENT TO OTHER TASK WITHOUT WASHING HANDS. ALWAYS WASH HANDS AT THE HANDSINK ONLY WITH SOAP & TOWELS IN BETWEEN DUTIES ESPECIALLY AFTER HANDLING RAW CHICKEN.
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 03/18/2005
Score: 81.5 + Education Credit: 2 = 83.5
#
Comments
Points
11.
DISHMACHINE NOT SANITIZING. MUST BE 50-100 PPM ON PLATE SURFACE.
2.5
13.
CUTTING BOARDS USED TO CHOP BBQ IN POOR REPAIR. MUST BE SMOOTH & EASILY CLEANABLE SO WOOD PARTICLES DO NOT GET MIXED WITH BBQ. DISCARD STRAINER IN POOR REPAIR.
1.5
14.
ALL EQUIPMENT MUST BE NSF OR EQUAL.
1.0
15.
ALL UTENSILS MUST BE AIR DRIED COMPLETELY BEFORE STORING OR STACKING. DO NOT STACK WET. DO NOT USE ABSORBANT CLOTHS IN CLEAN UTENSIL STORAGEBINS.
1.5
17.
NO BARE WOOD IS ALLOWED, REPAINT AS NEEDED. CLEAN FREEZER, HOOD AND UNDER HANDLES. REPAIR OR REPLACE FREEZER THAT IS RUSTY & LID IS IN POOR REPAIR. CLEAN PIT ROOM & PIT.
1.0
18.
HOT WATER AT TIME OF INSPECTION VARIED FROM 85 F - 110 F. HOT WATER MUST MAINTAIN 130 F OR ABOVE AT ALL TIMES. IMMEDIATE SUSPENSION GIVEN.MUST REMAIN CLOSED WITH NO PREP WORK UNTIL REPAIRED AND THIS DEPT VERIFIES THE HOT WATER IS WORKING CORRECTLY.
5.0
2.
BBQ 85 F, STEW 90 FIN HOT HOLD UNITS. FOODS MUST BE RAPIDLY REHEATED. HOT HOLD UNITS ARE NOT DESIGNED TO REHEAT, THEY ARE DESIGNED TO HOLD HOT FOODS. FOODS MUST BE HELD 140 F OR ABOVE.
2.5
28.
REPAIR FRP THAT IS COMING LOOSE AT DISHMACHINE. REPAIR WORN AREAS IN FLOOR.
0.5
32.
ALL STORAGE MUST BE OFF FLOOR ON APPROVED SHELVES, 6
0.0
9.
BE SURE ALL EMPLOYEE DRINKS ARE STORED BELOW AND AWAY FROM FOOD UTENSILS AND FOOD CONTACT SURFACES WITH LIDS AND STRAWS.
Location: 11964 NC 50 W WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 12/15/2004
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
14.
EQUIPMENT MUST BE NSF APPROVED
1.0
15.
AIR DRY PROPERLY - PLACE CLEAN UTENSILS IN CLEAN CONTAINERS. DISHWASH AREA & UNDER BBQ LINE.
1.5
17.
FRONT OF REACH-IN COOLERS BY FRY LINE - REPLACE GASKET IN REACH IN FREEZER - CLEAN DOOR SLIDE AREA ON DRINK COOLER - SHELVES IN STORAGE NEED TO BE SMOOTH AND EASILY CLEANABLE
1.0
27.
FLOORS NOT PROPERLY CONST. NEED TO BE SMOOTH & EASILY CLEANABLE
