- Proper cooling methods used
Au jus cooling in large pot on stove at 112F (reheated to 165F then cooling in ice bath begun). Potentially hazardous foods must be cooled actively when they come down to 135F. For liquids, use an ice bath, stirring frequently until the temperature is 45F or less throughout., then cover and place into refrigerator. For solid foods, use a maximum 2-4 inch thick layer in a pan in refrigeration, uncovered or loosely covered on a top shelf, covering after they reach 45F. According to manager, potentially hazardous foods in large containers are cooled using an ice wand until they reach 70F, then placed into walk in refrigerator to cool to 45F or less. No cooling temperature violations were seen in walk in refrigerator during this inspection.
- Food & non-food contact surfaces easily cleanable & in good repair
Butcher block cutting board has worn down and has metal pieces exposed which are not easily cleanable. Repair or replace this to provide smooth surface. Ice machine component has loose coating and rusting metal beneath. Have this repaired to prevent flakes of coating or rust dropping into water for ice. Replace broken metal pieces on whisk for large mixer.
- Non-food contact surfaces clean
Clean handles of refrigerated units.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Lighting at dishwashing area, ice bin in dining area, and in some food prep areas are 10-35 foot candles. Increase lighting to meet 50 fc minimum.
- Dry food stored properly & labeled accordingly
Several containers of dry goods throughout establishment are unlabeled. All opened containers of dry goods must be stored in labeled containers.
- Single-use/single-service articles properly stored, handled, used
Single-service cups are stored with plastic sleeves pushed down below the rims of the cups. Store cups with sleeves protecting rims.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Soda dispensor nozzles had mold buildup. Disassemble, clean, and sanitize these frequently to prevent buildup. Cleaned during inspection.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Time as a public health control; procedures & records
- Consumer advisory provided
- Washing fruits & vegetables
|
10/19/2010 | |
- Floors, walls, ceilings properly constructed, clean, in good repair
Clean floors under equipment.
- Non-food contact surfaces clean
Clean shelving and equipment handles throughout the facility.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Defrost mode in the walk-in freezer was causing thaw of ice to drip on food below. There was also a large formation of ice on the pipes entering the walk-in freezer in the ceiling. Refrigeration repair service has been called to look at issue. Calimari on top shelf was uncovered and appeared to have been dripped on. Calimari was thrown out during inspection. Food was moved from the top shelf and pans were put on shelf to catch any drips. Some food items in the walk-in cooler were uncovered. Foods need to be covered when in storage.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
GC .Clean around toilets in all the restrooms. Repair broken handle in the ladies room on the toilet.
- Proper employee beverage or tobacco use
GC Employee beverage was found on a prep table at end of inspection. Employee beverages are to be stored in a cup with a lid and straw. Store these beverages away from or under food contact areas.
- Proper cold holding temperatures
GC Fresh garlic used in butter mixture and was 102 F. Sliced tomatoes in make unit were 62 F. Mushrooms in ice bath were 52 F and stacked too high above ice bath. Potentially hazardous foods shall be kept at a cold holding temperature of 45 F or below. Keep garlic butter cold. Tomatoes and garlic butter was discarded.
- Single-use/single-service articles properly stored, handled, used
GC Keep plastic sleeving completely covering the stack of single service cups. Sleeving on one stack was half way covering stack.
- Food obtained from an approved source
GC Nuts and other food items that are unmarked must be kept out of the establishment. All food shall be obtained from approved sources.
- Proper thawing methods used
GC Shrimp was thawing in container with ice. Shrimp can be stored in container with ice but needs to be thawed in the walk-in cooler.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Metal containers, ladle, some plates/bowls, and can opener needed additional cleaning today. Slicer needs to be cleaned after each use.
- In-use utensils properly stored
Reminder: Clean in use utensils every two hours.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace torn refrigeration gasket, repair leak and condensate drips on the ceiling of the walk-in freezer, replace cracked flour lid and heat damaged container. Replace whip on the large mixer. Replace rusted shelving especially above the can wash.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
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03/16/2010 | 97.5 |
- Non-food contact surfaces clean
Detailed cleaning needed on gaskets at keg cooler/wine cooler and on shelving in side storage area, shelving also needs recoating.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Detailed cleaning needed on some pans, plates, can opener, and inside ice machine needed.
- Shellstock tags retained
- Proper reheating procedures
- Time as a public health control; procedures & records
- Consumer advisory provided
- Proper thawing methods used
- Washing fruits & vegetables
|
09/09/2009 | |
Restaurant representatives - add corrected or new information about CARRIAGE HOUSE, THE, 1409-G S STRATFORD RD, Winston Salem, NC »