- Non-food contact surfaces clean
Better cleaning is needed on all shelving and under the drink station.
- Clean clothes, hair restraints
Employees are provided aprons to protect their clothes. Do not wipe hands on aprons. Towel used to wipe hands and surfaces are to be cleaned or changed frequently.
- Floors, walls, ceilings properly constructed, clean, in good repair
Floor cleaning is needed around legs of equipment by the walls. Cleaning is needed behind equipment in the bar and along baseboards. The baseboards in both walk-in coolers needs to be properly repaired. Floor cleaning is needed behind the water heater. Fill all holes in the walls. The old caulking at the 3 compartment sink needs to be removed an the area cleaned. All sinks need to be properly attached to the walls and caulked or they need to be braced off the walls 3 inches.
- Insects, rodents, and animals not present
Fruit flies present in the back by the onions and in the front drink station area. Some of the onions were spoiled and were disposed of. Ask the pest control for chemicals for the drains to help with flies.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
G.C. One or two additional lights needed at the bar to reach the requirement of 50 foot candles available.
- In-use utensils properly stored
In-use tongs are not to hang from shelves or handles of equipment. They are to be placed on a clean surface, in water above 135 or in the product.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Raw shell eggs stored on the top shelf above ready to eat items. Eggs are to be stored on a bottoms shelf to avoid cross contamination. A bottle of degreaser stored above an open container of flour. Chemicals are to be stored separately from foods and the container of flour needs to be covered. The container of sugar needs to have a scoop with a handle. The scoop in the sugar had a broken handle. Some cleaning on the can opener and the container for the ice scoop.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
The mops need to be hung up and off of the floor. The hall storage area needs to be better organized and all items are to be stored off of the floor.
- Utensils & equipment properly stored, air-dried, handled
The shelves for the glasses in the bar, the glass coolers and the shelves in the kitchen for clean dishes all need better cleaning. A splash guard 15 inches high and out to the edge of the hand sink is needed between the back hand sink and the clean dish area.
- Food & non-food contact surfaces easily cleanable & in good repair
The shelving in the cooler is rusty and needs to be replaced. Any old unused equipment needs to be removed. Any rusty shelving needs to be replaced.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooling
- Proper reheating procedures
- Time as a public health control; procedures & records
- Consumer advisory provided
- Proper cooling methods used
- Proper thawing methods used
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07/02/2009 | |
- Utensils & equipment properly stored, air-dried, handled
Better air drying is needed on pans and containers.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Better cleaning is needed on pans, dishes and utensils. The slicer and the chopper need to be cleaned after the end of use. The can opener needs better cleaning. Cleaning is needed on the soda gun.
- Floors, walls, ceilings properly constructed, clean, in good repair
Floor cleaning is needed around legs of equipment by the walls. Cleaning is needed behind equipment in the bar and along baseboards. The baseboards in both walk-in coolers needs to be properly repaired. Floor cleaning is needed behind the water heater. Fill all holes in the walls. The old caulking at the 3 compartment sink needs to be removed an the area cleaned. All sinks need to be properly attached to the walls and caulked or they need to be braced off the walls 3 inches.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
G.C. One or two additional lights needed at the bar to reach the requirement of 50 foot candles available.
- In-use utensils properly stored
In-use tongs are not to hang from shelves or handles of equipment. They are to be placed on a clean surface, in water above 135 or in the product.
- Food & non-food contact surfaces easily cleanable & in good repair
Some gaskets broken on the reach-in units need to be replaced. The shelving in the walk-in cooler is rusty and needs replaced. Some shelving in the glass front beer cooler need to be replaced. Some cleaning is needed inside keg coolers.
- Proper cold holding temperatures
The walk-in cooler temp is 50. The chili is at 49, hamburger 48, sliced tomatoes at 53, pasta salad at 56. Items tested were. prepared this morning, except for the chili. All cold foods are to remain below 45. Refrigeration company called. Soup in hot holding at 130. Make sure all hot foods are above 135. The stand up reach-in cooler is leaking condensate and needs to be repaired. Do not put food under the leak.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooling
- Proper reheating procedures
- Time as a public health control; procedures & records
- Consumer advisory provided
- Proper cooling methods used
- Proper thawing methods used
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02/26/2009 | 94.5 |
Restaurant representatives - add corrected or new information about CORBIN'S BAR & GRILL, 520 HANES MALL BLVD, Winston Salem, NC »