Sagebrush Steakhouse, 566 ARBOR HILL RD, Kernersville, NC - Restaurant inspection findings and violations



Business Info

Name: Sagebrush Steakhouse
Type: Restaurant
Address: 566 ARBOR HILL RD, Kernersville, NC 27284
County: Forsyth
Total inspections: 3
Last inspection: 08/11/2010

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Inspection findings

Inspection Date

Score

  • Not used for domestic purposes
    A cell phone was stored on the top plate on a stack of plates on the work line. This practise shows a lack of food service training. This is a very poor practise and promotes cross contamination and poor hygiene.
  • Utensils & equipment properly stored, air-dried, handled
    Air dry containers before stacking.
  • Non-food contact surfaces clean
    Clean fryers, hood filters, refrigerator stand drawers, out side and in side of equipment.
  • Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
    Clean hand sink at salad prep area, The splash on the panel between the urinals is rust and needs to be primed painted, covered with FRP or replaced.
  • Proper cooking time and temperature
    Cook at grill did not know the cook temperature of hamburger.
  • In-use utensils properly stored
    Do not store a phone on a clean food contact surface.
  • Single-use/single-service articles properly stored, handled, used
    Do not store to go plates on bottom shelf of work table with food surface up.
  • Food & non-food contact surfaces easily cleanable & in good repair
    Dry storage shelving is rusty. One oven is supported by a half pan. Some feet are missing form tables and stands. A plastic rolling cart is damaged and needs to be replaces. Several refrigerators and a beer cooler have standing water in them. One beer cololer is rusty and needs to be replaced. Rust in ice machine and on bottom shelving of work tables.
  • Insects, rodents, and animals not present
    Flies in kitchen today.
  • Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
    Floor cleaning needed under equipment, and at wait stations. Wall cleaning needed in several areas in kitchen.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    Ice machine needs to be cleaned on a more regular basis. Some plates and bowls had food particles in them. Make sure you are pre soaking soiled dishes.
  • Food protected during storage, handling, display, service & transportation; written notice for clean plates
    Keep ice bin in bar covered when not in use. Hose from soda gun was in ice. Do not store cooked steak on top of container of raw steak in walk in cooler. Keep all food in salad refrigerator covered All open food in kitchen shall have a lid.
  • Toxic substances properly identified, stored, used
    Orange cleaner on a work table. Store chemicals away from work tables.
  • Dry food stored properly & labeled accordingly
    Two open bags of dry food on shelf above a prep area. After dry food is opened close and seal in a food grade container with a tight fitting lid. This is a repeat violation.
  • Food received at proper temperature
  • Shellstock tags retained
  • Proper cooling methods used
  • Proper thawing methods used
08/11/2010
  • Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
    General Comment - Hand wash signs given for bathrooms and kitchen hand sinks.
  • Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
    General Comment - Hot water 150F (min 140F).
  • Utensils & equipment properly stored, air-dried, handled
    General Comment - Keep watch on bins where lids and utensils are stored to keep them cleaned regularly.
  • Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
    General Comment - One light cover missing at hood.
  • Garbage properly handled & disposed; containers properly maintained
    General Comment - Y-hose connector is needed at can wash. Also install #8 vacuum breaker on cold faucet (built in vacuum breaker is broken).
  • Non-food contact surfaces clean
    Repeat violation - Cleaning looks better - Thank you very much. However, cleaning is still needed on undersides of equipment (especially grill equipment), gaskets, rolling carts, inside keg coolers, inside fryers, etc.
  • Floors, walls, ceilings properly constructed, clean, in good repair
    Repeat violation - Cleaning needed on walls throughout kitchen. Floor cleaning needed under beverage station in dining room. Damaged floor in walk-in freezer needs to be evaluated and repaired. Low floor areas create standing water and food problems. Clean ceiling vents in bathrooms.
  • Single-use/single-service articles properly stored, handled, used
    Repeat violation - Keep plastic sleeve on styrofoam cups to protect the drinking edge. Keep all single service containers stored food side down.
  • Food & non-food contact surfaces easily cleanable & in good repair
    Repeat violation - Lots of old equipment needs to be replaced. Reach-in refrigerator at wait staff area needs to be replaced as soon as possible - inside bottom of unit badly damaged. Do not try to repair this unit - it must be replaced. One keg cooler is also badly damaged inside. All split and broken gaskets need to be replaced (refrigerated drawers, reach-in salad unit, small freezer, etc). Microwave with missing top inside panel needs to be replaced. Shelves under prep tables are damaged (rust, corrosion, etc). Shelves in dry storage need to be cleaned and replaced if damaged.
  • Dry food stored properly & labeled accordingly
    Repeat violation - Open bags of breading sitting on shelf. Once bags are opened they must be stored tightly sealed in some approved manner.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    Repeat violation - Plates, bowls, utensils, pans, etc with food particles remaining. Spray fountain nozzles and holders at bar need to be thoroughly cleaned on a regular schedule. Ice machine with build up inside around chute and ""cut-off"" and on panel. Thorough cleaning of all surfaces needs to be done. Regular cleaning of ice machine needs to be conducted.General Comment - Sanitizer bottle 200ppm QAC. Dish machine gauge 181F (min 180F) thermometer 165F (min 161F).
  • Shellstock tags retained
  • Proper cooling
  • Time as a public health control; procedures & records
  • Consumer advisory provided
06/09/2009
  • Toxic substances properly identified, stored, used
    Chemical bottles throughout the establishment that were not labeled. Keep all bottles label as to contents.
  • Proper employee beverage or tobacco use
    Employee drinks need to be in cups with lids and straws. These drinks must be stored on bottom shelves. Do not store drinks on food prep work surfaces. Do not use bottles with screw cap lids because in order to screw the cap on the bottle the hand is going to the area where the mouth just touched.
  • Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
    General Comment - Hot water 145F (min 140F).
  • Food protected during storage, handling, display, service & transportation; written notice for clean plates
    General comment - Raw meat storage in the walk-in refrigerator and freezer must be stored based on final cook temperature. Top shelf is ready to eat foods, then whole meats (roasts, steaks, etc), then fish-pork-eggs, then ground meats, then poultry on the bottom shelf. Meats can be stored side-by-side if storage space requires. Employee personal food items need to be stored on the bottom shelf of the walk-in refrigerator in a container labeled as such ""Personal-Employee-Etc"".
  • Dry food stored properly & labeled accordingly
    Open bags of breading sitting on shelf. Once bags are opened they must be stored tightly sealed in some approved manner. All containers of food that has been emptied from its original container must be labeled properly.
  • Single-use/single-service articles properly stored, handled, used
    Plastic sleeve needs to be kept up on styrofoam cups so the drinking edge is protected at beverage stations and at bar.
  • Utensils & equipment properly stored, air-dried, handled
    Repeat - Allow pans (plastic, metal) to air dry before stacking. Bins and trays used for storage of lids and excess utensils had lots of crumbs, etc collected in the bottom. These storage containers need to be regularly cleaned or use containers with lids. Unused items (plates, bowls, utensils, etc) need to be cleaned and bagged.
  • Non-food contact surfaces clean
    Repeat - Cleaning is needed throughout the kitchen - inside microwave, outsides of all equipment, shelves, handles of equipment, underside of heat lamp shelf, underside of char-grill, inside bottoms of fryers, rolling cart racks, inside all refrigerators and freezers, gaskets, shelves under work tables, around door hinges of equipment, etc.
  • Floors, walls, ceilings properly constructed, clean, in good repair
    Repeat - Cleaning needed on walls throughout the kitchen. Floor cleaning is needed under equipment, along wall edges, under beverage stations in dining room, at bar, etc.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    Repeat - Dishes, bowls, pans, utensils with food particles remaining. Tea urn nozzle, bar fountain drink nozzle and nozzle holders with slimy build up. Ice machine needs cleaning inside on top around chute and ""cut-off panel"" and lower panel. Better cleaning with scrubbing and on a more regular schedule is needed. Bar utensil sink vats need to be cleaned after each use - slimy build up in vats recontaminates ""clean"" water.Sanitizer at the bar sink was over 400ppm QAC. 5 tablets had fallen in the sink. It should be 1 tablet. If this happens, the sink needs to be emptied and made correctlyGeneral Comment - Dish machine gauge 185F (min 180F) thermometer 179F (min 161F). Sanitizer bottle 200ppm QAC
  • Food & non-food contact surfaces easily cleanable & in good repair
    Repeat - Lots of old equipment needs to be replaced gradually. Reach-in refrigerator at wait staff area needs to be replaced as soon as possible - inside bottom of unit is badly cracked. DO NOT try to repair this unit - replace it. Gaskets that are split need to be replaced. The 3rd compartment of the bar sink has what appears to be a hole in the sink vat. This needs to be repaired. Remove old caulk at all sinks and replace with smooth bead of silicone caulk. Replace microwave where inside top will not stay in place.
  • Food received at proper temperature
  • Shellstock tags retained
  • Proper cooling
  • Time as a public health control; procedures & records
  • Consumer advisory provided
02/27/200991.0

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