- Non-food contact surfaces clean
Clean the inside of both the refrigerator and the freezer.
- Dry food stored properly & labeled accordingly
Do not use cups in dry food, use scoops.
- Garbage properly handled & disposed; containers properly maintained
Need a dumpster plug.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Need detail cleaning on can opener.
- Floors, walls, ceilings properly constructed, clean, in good repair
Need to clean both floor drains.
- Food service equipment and utensils approved
The vegetable containers are approved. The sterlite containers used to store pasta, flour, and sugar are not approved, please obtain approved food service containers to store dry foods properly.
- Washing fruits & vegetables
Use the prep sink to wash vegetables. I did not observe but was told the three compartment sink was being used to wash vegetables.
- Proper cooling methods used
- Proper thawing methods used
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02/07/2011 | 97.5 |
- Proper hot holding temperatures
All Potentially hazardous food shall be maintained at 135?F or higher at all times, as required.Found corn on the stove with the pilot turned on and at 126F. Recommend using steam wells to hold foods hot and not on the stove with just the pilot.
- Floors, walls, ceilings properly constructed, clean, in good repair
Cleaning needed under and behind equipment and shelving. Cleaning around the floor drains.
- Food service equipment and utensils approved
Domestic deep fryer and Sterilite containers do not meet current NSF or equal standards. Remove the deep fryer ASAP.Containers holding vegetables are not approved.
- Wastewater discharged into approved, properly operating wastewater treatment & disposal system; other by-products disposed of properly
General Comment: The floor drain under both prep sinks is slow to drain and needs to be looked at by a professional.Remove the bucket with grease in it away from the back door. It causing a slick hazard at the can wash area. Reminder this kitchen is not setup for frying any food products.
- Warewashing facilities maintained; test strips used
General Comment: Sanitizer test kits not available.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Proper hand dish washing procedures not being followed.Found dirty dish from lunch service on the clean end of the three compartment sink Reminder: from left to right wash, rinse, and sanitize. Left end dirty and right end clean.CDI - All dishes were moved from the clean to the dirty end and clean end was washed, rinsed, and sanitized.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
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06/16/2010 | |
- Toxic substances properly identified, stored, used
All chemicals must be properly labeled and identified. Found one bottle lableled sanitizer and had all purpose cleaner in the bottle.
- Non-food contact surfaces clean
Cleaning needed on refrigeration bottoms, the undersides of work surfaces and prep sink.
- Floors, walls, ceilings properly constructed, clean, in good repair
Cleaning needed where the legs of equipment meets the floor and around the floor drains. Vinyl baseboards need to be pulled out from the wall.
- Utensils & equipment properly stored, air-dried, handled
General Comment: Ice scoops need to be properly protected. Either in a container with lid or in the ice bin with the handle up.
- Food service equipment and utensils approved
General Comment:Use only "" NSF"" approved or equal food storage containers.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Replace the burned out light bulbs both over the three compartment sink and the food prep sink.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
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12/15/2009 | |
- Floors, walls, ceilings properly constructed, clean, in good repair
Cleaning needed on the ceiling around the air vent. Noticed dust start to collect in this area.
- Non-food contact surfaces clean
Cleaning needed on the undersides of work surfaces, inside of cabinets, hood filters. and corners and hinges of equipment.
- Toxic substances properly identified, stored, used
Make sure that all chemicals are being stored below any prep, dish washing, and shelving contact areas. Found a bottle of degreaser on the top shelf over serving trays and on the scrap drain board of the dish machine area.
- Food service equipment and utensils approved
The three compartment sink (90 degree corners) and the chest freezer do not meet current ""NSF"" standards for commercial use.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooling
- Time as a public health control; procedures & records
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09/04/2009 | |
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Cleaning needed on the insides of prep sinks, can opener and cutting boards.
- Non-food contact surfaces clean
Cleaning needed on the undersides of work surfaces, shelving units , door handles to refrigeration, hood filters, microwave, and hot holding line.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
Liquid soap was needed in both the men's and woman's bathrooms.
- Food & non-food contact surfaces easily cleanable & in good repair
The vat to the left is leaking on the three compartment sink.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Washing fruits & vegetables
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06/18/2009 | |
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Cleaning needed on the hood filters
- Non-food contact surfaces clean
Cleaning needed on the undersides of work surfaces, insides of equipment, shelving in dry storage, and equipment tops.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
General Comment:The dish machine located under three compartment sink needs a clean landing area after washing. Current set-up has the dirty dishes starting what would be the clean landing area for the dish machine. Need to work the sink left to right, and the soap and sanitizer dispenser need to be switched (EcoLab). So both the three compartment sink and the dish machine have the same clean landing area for clean utensils
- Utensils & equipment properly stored, air-dried, handled
Ice scoops need to be either in the ice with the handle out of the ice or in a container with a lid.
- Dry food stored properly & labeled accordingly
Once dry food items have been removed form the original package the storage container needs to be properly labeled.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
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02/12/2009 | 98.0 |
Restaurant representatives - add corrected or new information about GARDENS AT BRADFORD VILLAGE, THE, 586 PINEY GROVE ROAD, Kernersville, NC »