ACKINGNAS PLACE, 3066 NEW WALKERTOWN RD, Winston Salem, NC - Restaurant inspection findings and violations

Back to Forsyth County, NC Restaurants, North Carolina, NC smaller cities, NC small cities, All Cities.



Business Info

Name: ACKINGNAS PLACE
Type: Food Stands
Address: 3066 NEW WALKERTOWN RD, Winston Salem, NC 27105
County: Forsyth
Total inspections: 3
Last inspection: 08/03/2010

Working hours:
  • Monday: 06:00am - 08:00pm
  • Tuesday: 06:00am - 08:00pm
  • Wednesday: 06:00am - 08:00pm
  • Thursday: 06:00am - 08:00pm
  • Friday: 06:00am - 08:00pm
  • Saturday: 06:00am - 08:00pm
Accepted credit cards: None
Primary contact: Edward Fulks
Reservations: Not accepted

Restaurant representatives - add corrected or new information about ACKINGNAS PLACE, 3066 NEW WALKERTOWN RD, Winston Salem, NC »

Inspection findings

Inspection Date

Score

  • Non-food contact surfaces clean
    Clean shelving throughout the facility. Clean holder for the single service items that is located behind the make unit.
  • Proper employee beverage or tobacco use
    Coffee cup was found on the work table with the microwave uncovered. Employee beverages are to be stored in a cup covered with a lid and straw to drink from.
  • Food protected during storage, handling, display, service & transportation; written notice for clean plates
    Fried chicken was stored in the display cooler uncovered. Hot dogs were uncovered in the upright refrigerator. Cover all foods when in storage especially if they are not being actively worked from. Flour was stored in close proximity to the hand wash sink. Location was changed during inspection. Keep food covered while in storage and protect flour from possible contamination. Eggs were stored above the raw hamburger in the reach in cooler. Store food to prevent cross contamination according to final cook temperatures. Foods with higher required final cook temperatures shall be stored below foods with lower required cook temperatures. For example, store fish above beef and beef above chicken.
  • In-use utensils properly stored
    GC . Recommend cleaning in use utensils every two hours or swap out utensils with clean ones every two hours. Also, clean and sanitize the surface these are stored on every two hours.
  • Clean clothes, hair restraints
    GC .Hair restraints must be worn at all times for employees who are handling food.
  • Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
    GC Lighting is low at the stove and make unit area. Provide 50 f/c in this area.
  • Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
    GC Portable shelving needs to be raised to be 6 inches above the floor and 12 inches above floor if it is stationary. Clean and organize storage room.
  • No cross-connections
    GC Remove spray nozzle from the can wash hose or put a backflow prevention that is rated for continous pressure.
  • Food & non-food contact surfaces easily cleanable & in good repair
    GC Repair stove with a leg or wheel that is approved to use with the unit. Jack stand is currently being used and needs to be removed.
  • Proper hot holding temperatures
    Mac & cheese was found at 76-118 F. Chicken was found at 100 F in the hot holding unit and the steam table. When hot holding potentially hazardous food items, it must be maintained at 135 F or above.
  • Floors, walls, ceilings properly constructed, clean, in good repair
    Repair all ceiling, wall, baseboard and floor tile damage and properly seal. Clean and repaint the door to the outside. Clean walls and floorsunderneath equipment and clean floor drains.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    Sanitizer in the bottles was absent. Chlorine sanitizer must be maintained at 50 ppm. Recommend 50-100ppm strength. Sanitizing step must be used when washing dishes. After dishes are rinsed they must be sanitized by cleaning one of the vats, filling with water and chlorine and checked for the proper sanitizing strength of 50 ppm. Then the dishes must be submersed in the sanitizer and left to remain in there for at least 2 minutes. Tongs and ice machine needed additional cleaning. Wash, rinse, and sanitize dishes properly before reusing.
  • Thermometers provided and accurate
    Thermometer was not operational today due to battery. Replace battery and use thermometer often to check food temperatures. Cooking food to 165 F will meet requirements in the rules for all foods.
  • Toxic substances properly identified, stored, used
    Two chemical bottles of sanitizer were found unlabeled today. Label bottles with the name of the contents inside.
  • Food received at proper temperature
  • Shellstock tags retained
  • Consumer advisory provided
08/03/2010
  • Proper cooling methods used
    A pan of turnip greens and macaroni and cheese were hot and tightly wrapped in the reach in cooler. When cooling food, do not wrap or cover so that the heat can escape and cool food faster. Repeat violation.
  • Non-food contact surfaces clean
    Clean the grease trap, line equipment, prep shelves and coolers. Repeat violation.
  • Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
    GC- elevate the bottom shelves on all shelving so that they are at least 6 "" off the floor for mobile shelving and at least 12 "" off of the floor for stationary shelving.
  • Food protected during storage, handling, display, service & transportation; written notice for clean plates
    GC- raw hamburger was stored next to raw eggs in the reach in cooler in the back of the restaurant. Store raw eggs with poultry on the bottom shelf away from all other food. The manger corrected both items.
  • In-use utensils properly stored
    GC- store single service utensils so that they are facing the same direction to eliminate the potential for contamination of the mouth contact surface.
  • Garbage properly handled & disposed; containers properly maintained
    GC- the trash dumpster will need to be replaced.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    Improvement is needed on dishwashing and cleaning the meat slicer and ice machine. The manger corrected all items during the inspection.
  • Dry food stored properly & labeled accordingly
    One container of sugar was stored without a lid and bags of flour were stored open. Ensure that dry food is covered and if you open any bags of dry product transfer to an approved food service container.
  • Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
    Repair all ceiling, wall and floor damage and properly seal in the restroom. Some cleaning is needed.
  • Floors, walls, ceilings properly constructed, clean, in good repair
    Repair all ceiling, wall, baseboard and floor tile damage and properly seal. Clean and repaint the door to the outside. Clean walls and floors underneath equipment and clean floor drains. Repeat violation.
  • Food & non-food contact surfaces easily cleanable & in good repair
    Replace any cracked or damaged dishware and rusty/worn wire shelving. Reattach and reseal all sinks to the wall if the sealant is damaged or cannot come clean. Resurface and repaint all wooden surfaces if they are damaged or remove the wood from the kitchen. Install an approved splash guard between the handwash sink and the stove.
  • Food received at proper temperature
  • Shellstock tags retained
  • Time as a public health control; procedures & records
  • Consumer advisory provided
12/07/2009
  • Proper cooling methods used
    A large container of potato salad was tightly wrapped and 115 F in the reach in cooler. Portion food into smaller thinner portions and use an ice bath to cool this food more rapidly. Leave vented until cooled to facilitate a more rapid heat loss.
  • Non-food contact surfaces clean
    Detail clean line equipment, door gaskets, shelving, prep tables and the two compartment sink.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    GC- three pans checked had food particles on them. However, all other food contact cleaning and sanitizing looked good today.
  • Thermometers provided and accurate
    GC- Obtain thermometers that read 0-220 F for taking food temperatures in coolers.
  • Insects, rodents, and animals not present
    GC- a few flies were seen in the kitchen today. Contact pest control about problem.
  • Proper cold holding temperatures
    GC- all food in the cold make unit out front was 44-47 F. This is not a violation, however, this could indicate your cooler is not operating properly. Potentially hazardous food must be held at 45 F or above in cold holding.
  • Food service equipment and utensils approved
    GC- do not store food in reused food containers.
  • Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
    GC- move all storage off of the floor onto approved shelving.
  • Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
    GC- repair any wall damage in the restrooms.
  • Garbage properly handled & disposed; containers properly maintained
    GC- replace the trash dumpster.
  • Hands clean and properly washed
    I did not see handwashing in the kitchen today by any employees. On several occasions employees were smoking and went outside and did not wash their hands. Ensure that employees wash their hands frequently before and after performing a task, smoking, using the restroom, going outside or otherwise contaminating their hands. The owners spoke with other employees about the importance of handwashing.
  • Food protected during storage, handling, display, service & transportation; written notice for clean plates
    Raw hamburger was stored above ready to eat food in the cold make unit out front. Store raw meat below ready to eat food in coolers. Raw eggs were stored in a reused oyster container. Do not store food in reused oyster containers as this is a violation of the rules. The manager corrected all items during the inspection.
  • Floors, walls, ceilings properly constructed, clean, in good repair
    Repair all ceiling, wall and floor tile damage and properly seal. Repaint any exposed wood surfaces. Clean walls and floors behind and underneath equipment and sinks.
  • Food & non-food contact surfaces easily cleanable & in good repair
    Replace all split door gaskets, worn or rusty wire shelving and damaged dishware or utensils. Reseal sinks to the wall if the sealant is damaged or cannot come clean. Repair the handwash sink faucets. Repaint the grease trap.
  • Food received at proper temperature
  • Shellstock tags retained
  • Time as a public health control; procedures & records
  • Consumer advisory provided
  • Washing fruits & vegetables
08/13/2009

Do you have any questions you'd like to ask about ACKINGNAS PLACE? Post them here so others can see them and respond.

×
ACKINGNAS PLACE respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend ACKINGNAS PLACE to others? (optional)
  
Add photo of ACKINGNAS PLACE (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

K & W CAFETERIA #23Winston Salem, NC
**•
GOLDEN CORRALWinston Salem, NC
*****
Kabab & Curry HouseDurham, NC
*****
Mellow MushroomDurham, NC
**•
La Cocina #9Morrisville, NC
***
China KitchenMorrisville, NC
****
LUIGISFayetteville, NC
*****
K & W CAFETERIAWinston-Salem, NC
***•
NEW DRAGON PALACE EXPRESSKernersville, NC
Federal TheDurham, NC
*****
Nearby restaurants:


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Forsyth County, NC Restaurants, North Carolina, NC smaller cities, NC small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.