- Non-food contact surfaces clean
Detailed cleaning is needed on / in: the areas below equipment in the self service area, cabinets, the shelving, and the interior and door gaskets of refrigeration units.
- Floors, walls, ceilings properly constructed, clean, in good repair
Detailed cleaning is needed on the floors below equipment and shelving along baseboards and in corners. Repair all damaged, lose, or missing floor and baseboard tiles. Reseal baseboards to the wall throughout the facility.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Employee items were found stored over food item for sale in the reach in cooler. Stored all employee items on lower shelves below all food contact and storage areas.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
G.C. Cleaning is needed on the top interior of the ice machine. The ice from this unit is used for the display bins throughout the store not consumption.
- In-use utensils properly stored
G.C. The ice scoops were found stored on top of the ice machine. Spoons, spatulas, dippers, and other in-use utensils shall be stored between use in the food product with the handles extending out of the food, stored dry on a clean surface or in a container of water if the water is maintained at a temperature of at least 135F.
- Food & non-food contact surfaces easily cleanable & in good repair
Remove or properly finish the raw wood surfaces in the retail cooler.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
Storage was found on the floor or on unapproved shelving (stationary less than 12"") throughout the facility. Keep all items in storage above the floor on approved shelving (6"" if mobile and 12"" if stationary) to facilitate proper cleaning.
- Thermometers provided and accurate
The thermometer provided fro checking food temperatures was not properly calibrated at the time of this inspection. A metal stem-type thermometer accurate to 2F (1 C) shall be available to check food temperatures.
- Food received at proper temperature
- Shellstock tags retained
- Washing fruits & vegetables
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09/22/2010 | |
- Warewashing facilities maintained; test strips used
3 compartment sink is not to be used for general storage. Keep one drainboard for dirty utensils and chemicals, the other drainboard is to stay clean for sanitized utensils. The sink vats need to be washed and rinsed after each use.
- Single-use/single-service articles properly stored, handled, used
All single service food containers need to be properly stored and protected - cups need to be in plastic sleeve if under counter storage, hot dog bun trays need to be inverted at service counter, nacho chip trays on back shelves need to stay tightly wrapped.
- Floors, walls, ceilings properly constructed, clean, in good repair
Detail floor cleaning needed - floor sink at 3 compartment sink, in storage room, throughout store in general.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
General Comment - Hand wash signs given - post at bathroom sinks, hand wash sinks in kitchen and self serve area.
- Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
General Comment - Hot water 136F (min 130F).
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Hot dog buns were not pre-bagged for customers. Buns must be pre-bagged for customers so that customers are not all reaching into general bun storage bag.General Comment - Don't store cases of anti-freeze next to bag-in-box rack.
- Non-food contact surfaces clean
Repeat violation - Cleaning needed - under equipment at self serve area, inside cabinets at self serve area, inside reach-in refrigerator and freezer.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Repeat violation - No spray bottle of sanitizer available. Spray bottle of 50-100ppm chlorine must be made fresh every day and available for work surfaces. Bleach product should not be scented but plain. Better cleaning is needed on drink fountain nozzles, underside of drink fountain base where nozzle attaches. Thorough regular cleaning of ice chutes and ice machines at beverage area is needed. Lids from slaw, onion, relish containers need to be washed-rinsed-sanitized after removal from container - Don't leave these sitting at self serve counter. Keep clean tongs stored in clean area also.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
Repeat violation - Storage on the floor throughout the facility. All storage should be on approved shelving - 12"" stationery, 6"" wheels.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooling
- Proper reheating procedures
- Time as a public health control; procedures & records
- Consumer advisory provided
- Washing fruits & vegetables
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08/03/2009 | |
- Non-food contact surfaces clean
Cleaning needed - under equipment (chili-cheese machine, cold hold unit, fountain drink machines), under roller grill units (bread holding), inside microwaves, all cabinets at self-service area (trash can, etc), condiment bins, counter tops around and under fountain machines, inside reach-in refrigerator and freezer, etc.
- In-use utensils properly stored
Container used to store tongs used for hot dogs, etc needs to be washed-rinsed-sanitized daily.
- Floors, walls, ceilings properly constructed, clean, in good repair
Floor cleaning needed under shelves, under 3 compartment sink, along wall edges, in corners, floor drain under 3 compartment sink.
- Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
General Comment - Hot water 135 (min 130F).
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
No sanitizer made for day. Keep spray bottle made to 50ppm chlorine.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
Storage on the floor throughout the facility. All storage should be on approved shelving - 12"" off floor if stationery, 6"" off floor if on wheels.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooling
- Time as a public health control; procedures & records
- Consumer advisory provided
- Proper cooling methods used
- Proper thawing methods used
- Washing fruits & vegetables
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02/24/2009 | 95.0 |
Restaurant representatives - add corrected or new information about WILCO/HESS #125, 401 N MAIN ST, Kernersville, NC »