- Non-food contact surfaces clean
Clean buildup from behind handle of walk in refrigerator, upper compartment of ice machine, door guides of bottle refrigerator, and handles of hand sinks.
- Proper cold holding temperatures
GC: Individually wrapped pats of butter in customer self-service area with no temperature control. Butter is potentially hazardous and must be stored under temperature control. Butter moved to refrigerator.
- Thermometers provided and accurate
GC: No air temperature thermometer present inside one make unit - replaced during inspection.
- Dry food stored properly & labeled accordingly
GC: One package of cranberries stored with bag open. All opened containers of dry goods must be stored in sealed, labeled containers.
- Food service equipment and utensils approved
GC: Remove household Kitchen Aid blender from establishment. All equipment must meet NSF/ANSI standards.
- Clean clothes, hair restraints
Hair restraints not worn by most employees engaged in food preparation. All employees preparing food must wear approved hair restraints.
- In-use utensils properly stored
Ice scoop stored in container with water and debris collected in the bottom. Store on clean, dry surface or in food with handle pointing out.
- Food & non-food contact surfaces easily cleanable & in good repair
Remove cardboard lining dunnage rack of chemicals in dishmachine area. // Replace torn hose in can wash area. // Discard absorbent box holding bags of nuts. Use only cleanable, nonabsorbent, food-grade materials for storage of food. // Repair damaged upper component(s) of ice machine. // Repair dripping condenser in walk in freezer. Until it is repaired, store a pan underneath to catch drips, and keep all foods covered in this area. // Replace torn gasket of make unit. // Replace or properly repair racks with peeling coating in refrigeration. // Cracked wooden spoon discarded by owner. Replace or discard any utensils which are in poor repair (i.e. containers with chipped corners, and utensils with cracks).
- Proper cooling methods used
Repeat violation. Several items are cooled in thick layers or tightly covered (i.e. cut melons 55F, soup in ice bath 115F). // Keep a cooling log for large pieces of meat and poultry to ensure cooling process is working within safe time frame. // A few items were being cooled atop or inside the make unit and display refrigerator (3 sealed containers pimento cheese 68F, homemade coleslaw 49F, several salads with meat and cheese of varying sizes 56F). Make units and display refrigerator are not designed for cooling. Ensure that foods are 45F or less before they are placed in these units. // A cooling wand may be useful in achieving faster cooling.
- Single-use/single-service articles properly stored, handled, used
Repeat violation. Single-service cups stored with rims exposed. Rims must be protected by plastic sleeves or by dispenser. // Single-service containers stored with food contact surface exposed behind display refrigerator. Keep these containers inverted or covered to protect from contamination.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Underside of pan of turkeys in direct contact with another pan of turkeys. Do not allow underside of pans to contact food. // Pan of chicken cooling uncovered underneath other items in freezer. Cover loosely with food grade material while cooling, or cool on top shelf. // Several buckets of pickles, a container of stock, and boxes of raw poultry stored on floor. Keep all food off floor to protect from contamination. // Box of raw chicken stored on top of cryovacked beef. Store raw poultry below all other foods. // Several foods in make units are uncovered (sandwich meat, lettuce, etc). Keep foods covered to protect from contamination. // One pair of tongs stored with handle in direct contact with food. Store serving utensils with handles out of food. Almost all of the many other serving utensils were stored correctly.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Time as a public health control; procedures & records
- Consumer advisory provided
|
02/15/2011 | 95.5 |
- Proper employee beverage or tobacco use
Employee beverage stored in uncovered bottle. Store employee beverages in covered containers such as a cup with a straw and lid.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Ice machine has small amount of mold buildup on flap in lower compartment of machine. Remove this flap and clean thoroughly.
- Toxic substances properly identified, stored, used
One Windex bottle unlabeled.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
Residue buildup present on handles of hand sinks - clean handles regularly to prevent buildup.
- Proper cooling methods used
Several containers of cooling food were sealed tightly in thick layers in both walk ins. To cool soups and other liquids, use an ice bath, stirring frequently. To cool solid pieces of meat, pastas, etc, use a 2-4 inch thick layer of food, uncovered or loosely covered in a walk in. Check cooling temperatures during the process to ensure temperatures drop quickly from 135-70F within two hours and from 70-45F within the next four hours.
- Single-use/single-service articles properly stored, handled, used
Single-service cups in customer self-serve area were stored with rims unprotected. Store these cups in their sleeves to protect rims.
- Utensils & equipment properly stored, air-dried, handled
Some containers were stored tightly, wet. Air dry utensils completely before stacking.Ice scoop stored in pooled water with mold in blue ice scoop holder. Clean this container frequently to prevent mold growth.
- Proper cold holding temperatures
Top of cheese stacked too high in make units was 50F, chicken salad in front refrigerated case was 47.3F, sauteed onions in make unit was 64F. Avoid stacking cheese higher than the cold-holding level of the unit. Check that foods have reached temperature of 45F or less before setting out on make tables.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Time as a public health control; procedures & records
- Consumer advisory provided
- Proper thawing methods used
|
09/27/2010 | |
- Floors, walls, ceilings properly constructed, clean, in good repair
Clean walls and floors behind equipment and clean floor drains. Repair any wall, baseboard or floor tile damaged and properly seal.
- Non-food contact surfaces clean
Detail clean line equipment, some wire shelving and some door gaskets.
- Utensils & equipment properly stored, air-dried, handled
Do not store clean utensils in dirty containers.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
GC- move sodas off of the floor in hallway storage closet.
- Proper cold holding temperatures
GC- several pans of sliced cheese and sliced tomatoes were 47-50 F in the upper region of the product. The bottom region of the product was well below 45 F, the required cold holding maximum temperature. The food had been out for less than two hours and was at the end of the lunch rush. Do not stack food too high in the pans and try to keep covered as much as practical. The staff moved all food back to the walk in cooler and rapidly cool and will place lids on product.
- Single-use/single-service articles properly stored, handled, used
Store single service cups so that the mouth contact surface of the cup is protected, such as down in the plastic sleeve. Store single service utensils so that they are all facing the same direction and protected.
- Food & non-food contact surfaces easily cleanable & in good repair
The walk in cooler floor is beginning to wear and will need to be repaired soon. Replace any damaged dishware and utensils and any worn wire shelving. Reattach and reseal any sinks or fixtures to the wall if the sealant is damaged or cannot come clean.
- 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
|
11/24/2009 | |
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
A bus tub full of baked turkey was stored underneath a leaking seal on the walk in cooler ceiling. Eight lbs of turkey was voluntarily disposed of by the manager and denatured by bleach. A container of sliced lemons was sitting out on the front line uncovered and not under temperature control. Sliced lemons are potentially hazardous and must be treated as such. The manager placed the lemons in the cold display unit. Repeat violation.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Clean the front of the condenser unit and the fan vents.
- Floors, walls, ceilings properly constructed, clean, in good repair
Clean walls and floors behind and underneath equipment, especially the cook line and the dish machine. Clean floor drains. Repair any wall or baseboard damage and properly seal.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
GC- The ice machine had some algal growth on the inside of the ice storage area. However, all other food contact cleaning and sanitizing looked good today. An employee cleaned the machine.
- Non-food contact surfaces clean
GC- clean wire shelving and detail clean fryers.
- Garbage properly handled & disposed; containers properly maintained
GC- some cleaning is needed behind the trash dumpster.
- Dry food stored properly & labeled accordingly
Several containers of dry food product were stored opened in the dry storage area. Transfer dry food to an approved food service container that is tightly sealed after opening.
- Proper cooling methods used
Several pans of potato salad and vegetable salad (sliced tomatoes) were 55-60 F and tightly sealed in the walk in cooler. Two pieces of cooked chicken breast were tightly wrapped and 55-60 F in the walk in cooler. Potentially hazardous food must be cooled rapidly which cannot happen if tightly wrapped or sealed. Portion product into smaller portions and allow to cool uncovered in the walk in cooler to facilitate a more rapid cooling.
- Food & non-food contact surfaces easily cleanable & in good repair
The walk in cooler is leaking from two ceiling panel seals and needs to be repaired immediately. Move all food from underneath the leaking seals until they are repaired. Call me at 462-6122 when the cooler is repaired. If this is not repaired in a timely manner I will issue an intent to suspend within thirty days. Replace rusty wire shelving and any cracked or damaged dishware and utensils.
- 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
|
07/29/2009 | |
Restaurant representatives - add corrected or new information about CARVING BOARD, THE, 318 SOUTH STRATFORD, Winston Salem, NC »