TK TRIPPS 10, 3286 SILAS CREEK PKWY., Winston-Salem, NC - Restaurant inspection findings and violations

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Business Info

Name: TK TRIPPS 10
Type: Restaurant
Address: 3286 SILAS CREEK PKWY., Winston-Salem, NC 27103
County: Forsyth
Total inspections: 7
Last inspection: 11/24/2010

Restaurant representatives - add corrected or new information about TK TRIPPS 10, 3286 SILAS CREEK PKWY., Winston-Salem, NC »

Inspection findings

Inspection Date

Score

  • Non-food contact surfaces clean
    Clean bottom of make units & reach in coolers.
  • Toxic substances properly identified, stored, used
    GC- Ensure cleaner for fryer' s are labeled and properly stored.
  • Dry food stored properly & labeled accordingly
    GC- Label all dry food products accordingly.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    Need to clean plates more thoroughly, several pans noted with food debris, Ice machine needs to be cleaned. Clean & sanitize drink machine nozzles and drink gun nozzles at bar.
  • Food & non-food contact surfaces easily cleanable & in good repair
    Reach in cooler door needs to be replaced on several units. Replace rusty storage racks as needed. Wire racks need to replaced on several units.
  • Utensils & equipment properly stored, air-dried, handled
    Several pans & plates noted wet, ensure proper air drying technique to prevent bacteria growth.
  • Food received at proper temperature
  • Shellstock tags retained
  • Time as a public health control; procedures & records
  • Consumer advisory provided
  • Washing fruits & vegetables
11/24/2010
  • Garbage properly handled & disposed; containers properly maintained
    General Comment. Need to replace the dumpster plugs.
  • Insects, rodents, and animals not present
    General Comment. There were a couple of flies in the kitchen. There are a lot of flies around the dumpster area, need to work on pest control around the dumpster area.
  • Proper thawing methods used
    General comment. A cheesecake was thawing on the dry storage racks. Recommend thawing in a cooler.
  • Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
    Need more dunnage racks or shelving. There are several items being stored on bread racks in the walk-in freezer and the bread in the dry storage area.
  • Non-food contact surfaces clean
    Need to clean the shelving in the walk-in cooler. The shelving in one of the glass chillers in the bar needs cleaning.
  • Food & non-food contact surfaces easily cleanable & in good repair
    Need to replace a split gasket on one of the small coolers. The microwave on the left side of the chef's line needs to be replaced. Several pans were cracked and had dented corners, be sure to replace pans when they have become difficult to clean.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    Repeat. Need to clean plates more thoroughly. The warmer drawers for the bread needs cleaning. Several cleaned plates had food debris on them. The inside of the ice machine needs cleaning. The sanitizer in the utensil sink was too strong.
  • Warewashing facilities maintained; test strips used
    There were chlorine test strips at the utensil sink, need quat strips. Recommend getting quat strips with a smaller scale-the ones here measure 100-1000ppm. Need to clean the basins of the utensil sink between uses, there was debris in the basin of the sanitizer compartment.
  • Food received at proper temperature
  • Shellstock tags retained
  • Time as a public health control; procedures & records
  • Consumer advisory provided
06/28/2010
  • Utensils & equipment properly stored, air-dried, handled
    General Comment. Air drying on pans looks good. Be sure to let the ramakins/bullets air dry
  • Floors, walls, ceilings properly constructed, clean, in good repair
    General Comment. Need to dust the ceiling around the AC vents. Some floor cleaning is needed in the dry storage area
  • Insects, rodents, and animals not present
    Live cockroach observed. Need to work on pest control.
  • Food protected during storage, handling, display, service & transportation; written notice for clean plates
    Observed an employee eating jalapeno peppers out of a storage container in the kitchen with bare hands. If employees are tasting food for quality-they need to use a utensil. They should not put their fingers in their mouth and then back into a container of food. No employees should be snacking/eating in the kitchen.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    Repeat. Need to clean pans and plates more thoroughly. The pans inside of the bread drawer and baked potato warmer need cleaning. There was a bottle of sanitizer with unidentifiable chemical in it. There were several bar glasses with lipstick on them.
  • Non-food contact surfaces clean
    The cabinets beneath the soda dispensers at the wait stations need cleaning. Need to clean the air drying racks in the dish room.
  • Food & non-food contact surfaces easily cleanable & in good repair
    There were several split gaskets on different coolers in the kitchen. A few of the plastic pans were cracking. Need to dispose of utensils when they have become difficult to clean.
  • Food received at proper temperature
  • Shellstock tags retained
  • Time as a public health control; procedures & records
  • Consumer advisory provided
02/18/201095.5
  • Utensils & equipment properly stored, air-dried, handled
    General Comment. Air drying was much better. Be sure to allow the bullets to air dry.
  • Food protected during storage, handling, display, service & transportation; written notice for clean plates
    General Comment. Be sure to use ladles with handles in the salad dressings. There was a container of salad dressing with a bullet floating in it inside of the walk-in.
  • Floors, walls, ceilings properly constructed, clean, in good repair
    General Comment. Some cleaning is needed on walls behind equipment.
  • Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
    One of the toilets in the ladies room is out of order and has overflowed onto the floor. Please have this repaired as soon as possible.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    Repeat. Need to clean pans more thoroughly. Need to clean the inside of the ice machine. The pans inside of the bread drawer and baked potato warmer need cleaning. The sanitizer in the utensil sink was not mixed strong enough-be sure to change out the chemicals when they are running low or are empty. The booster heater on the dish machine was not cut on while the dishes were being washed. There were several bar glasses with lipstick on them. One of the soda nozzles in the bar needed cleaning. The utensils use for de-veining shrimp needed cleaning.
  • Non-food contact surfaces clean
    The shelving in the walk-in cooler needs cleaning-especially around the deli meat. Some of the gaskets on coolers need to be cleaned. General equipment cleaning is needed on the outsides of equipment, inside or microwave, and back splashes or equipment.
  • Food & non-food contact surfaces easily cleanable & in good repair
    There were several split gaskets on different coolers in the kitchen. Some of the metal pans were dented or had burned on carbon buildup, and some of the plastic pans were cracking. Need to dispose of utensils when they have become difficult to clean. The microwave on the left side of the chef's line was damaged/burned.
  • Food received at proper temperature
  • Shellstock tags retained
  • Time as a public health control; procedures & records
  • Consumer advisory provided
11/12/2009
  • Floors, walls, ceilings properly constructed, clean, in good repair
    General Comment. Need to dust the ceiling around the AC vents.
  • Food & non-food contact surfaces easily cleanable & in good repair
    General Comment. Some of the wire racks in upright meat cooler were chipping.
  • Non-food contact surfaces clean
    Need to clean the shelving in the walk-in cooler.
  • Utensils & equipment properly stored, air-dried, handled
    Need to improve air drying on plates and pans. The containers for the clean utensils were dirty, need to clean these containers more often.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    Repeat. Need to improve cleaning on plates and some pans. The inside of the ice machine needs cleaning. Need to improve cleaning on the slicer and the tomato slicer.
  • Food protected during storage, handling, display, service & transportation; written notice for clean plates
    The bread racks are on the floor, until the bread can be put on proper shelving, recommend leaving a couple of empty bread racks under the bread to keep it off of the floor (GC last inspection). The barbecue sauce for the ribs had chunks of meat and bone in it. It had been un-refrigerated overnight. When using a sauce for basting, need to be careful about handling it because the particles of food that get into the sauce can harbor pathogenic bacteria growth, even if the sauce is used on a cooked product. The items in the walk in freezer need to be arranged so raw foods are stored below ready to eat foods. Several pans of dressing and croutons has single use sauce cup floating in them, need to use ladles/scoops with handles to keep employees from dipping their hands into the food product.
  • Time as a public health control; procedures & records
07/20/2009
  • Non-food contact surfaces clean
    General Comment. Equipment cleaning looks good, just need to wipe down the wire racks inside of one of the bar coolers.
  • Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
    General Comment. Hot water is over 180F out of the faucets. Needs to be 140-145F, 180F is too hot.
  • Food protected during storage, handling, display, service & transportation; written notice for clean plates
    General Comment. The bread racks are on the floor, until the bread can be put on proper shelving, recommend leaving a couple of empty bread racks under the bread to keep it off of the floor.
  • Proper hot holding temperatures
    General Comment. The dipping sauce for the bread was 115F, the sauce is composed of oil and dried herbs. If this is considered a potentially hazardous product (if it has fresh herbs in it) needs to be at least 135F.
  • Floors, walls, ceilings properly constructed, clean, in good repair
    Need to clean floors more thoroughly, especially beneath the utensil sink.
  • Food & non-food contact surfaces easily cleanable & in good repair
    Need to replace a couple of split gaskets on the coolers, need to have the heater for the gasket on the freezer repaired a lot of condensation is forming in the freezer. Need to repair the broken shelving in the walk in freezer. The water is heater is rusting around the bottom and looks like it is starting to leak. there was standing water in the bottom of the keg cooler, be sure it is draining properly.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    Repeat. Many cleaned plates, utensils, and pans had food debris on them. Need to clean utensils more thoroughly, also recommend checking to be sure utensils are clean before stacking. The inside of the ice machine needs cleaning-need to follow manufacturers specifications.The dish machine is not consistently sanitizing. Plate temps ranged from 154-158F, temp stickers did not change. Until the dish machine is repaired need to sanitize utensils using the 3 compartment sink and switch to single service.
  • Utensils & equipment properly stored, air-dried, handled
    Repeat. Need to improve air drying on plates and bullets. The containers for the clean utensils were dirty, need to clean these containers more often.
  • Warewashing facilities maintained; test strips used
    The final rinse gauge for the dish machine was reading 190F, but the plate temp was not high enough. Need to have the dish machine checked and repaired.The dish machine needs cleaning. Need to clean the utensil sink before use, and before refilling.
  • Insects, rodents, and animals not present
    There were several flies in the kitchen, there are many around the dumpster area. Recommend keeping things covered in the kitchen like the tea urns for example.
  • Food received at proper temperature
  • Shellstock tags retained
  • Time as a public health control; procedures & records
  • Consumer advisory provided
04/27/200995.5
  • Utensils & equipment properly stored, air-dried, handled
    Allow pans and bullets to air dry before stacking.
  • Garbage properly handled & disposed; containers properly maintained
    General Comment. Need to clean some spilled grease and leaves around the grease bin.
  • Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
    General Comment. Need to hang the mops where they will drain into the can wash.
  • Non-food contact surfaces clean
    Repeat. General equipment cleaning is needed. Some example include: the inside of the warming drawers, shelving (specifically lower shelves beneath prep and service areas), the inside of the glass chiller in the bar there is broken glass in it, the pass-throughs on the chef's line need cleaning.
  • Food contact surfaces cleaned & sanitized; approved methods and sanitizers
    Repeat. Many cleaned plates and pans had food debris on them. Some of the bullets and sauce cups had food debris on them. The sanitizer dispenser was empty when the sink was filled and did not have any Quat concentration. CDI- dirty utensils were pulled and re-washed and sanitizer dispenser was refilled and mixed again.
  • Food received at proper temperature
  • Shellstock tags retained
  • Time as a public health control; procedures & records
  • Consumer advisory provided
01/29/200997.5

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