- Food & non-food contact surfaces easily cleanable & in good repair
Both prep sinks not functional, water cut off to sinks, repair leaky faucets and drains. 3-compartment sink- repair leaky faucets and drains. Oven doors broken, need to repair hinges. Walk-in cooler door gaskets damaged, need to replace. Wire rack shelving rusting inside walk-in cooler, need to replace. Walk-in freezer icing up around door and has condensate problem, need to repair. Pre-wash sink (dish room) drain is leaking, need to repair. Coke cooler in poor shape, shelving rusty, door gasket damaged, need castors or 6"" legs. Most dry storage shelving has been painted, make sure to use approved paint or replace shelving.
- Floors, walls, ceilings properly constructed, clean, in good repair
Clean floors, walls and ceilings in areas. Ceiling leaks in areas (men's bathroom, etc.) water in outside storage shed?
- Food service equipment and utensils approved
Coke cooler not approved to work out of, for pre-packaged and bottled products only. Concrete mortars (for salsa prep) not approved.
- Proper cooling
G.C.- Be sure to cool down horchata and salsa back down after preparation. Horchata at 60 degrees inside walk-in cooler ( had just been made according to owner). Salsa at 49 degrees inside walk-in cooler and Coke cooler. ( had just been made according to owner)
- Non-food contact surfaces clean
G.C.- Clean gaskets (most refrigeration).
- Wastewater discharged into approved, properly operating wastewater treatment & disposal system; other by-products disposed of properly
G.C.- Drain backed up while there (cook line, prep sinks). Repaired before leaving.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
G.C.- Need to clean up outside storage shed. Storage on floor, old equipment, etc. Remove unnecessary items, get approved shelving.
- Washing fruits & vegetables
G.C.- Need to repair prep sink, so vegetables, etc. can be properly washed.
- Garbage properly handled & disposed; containers properly maintained
G.C.- Need to switch out dumpster in near future. Bottom almost rusted out.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
G.C.- Watch cleaning on cheese slicer (build up on blade). Corrected while there.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
Hand sink drain leaking in bar. Commode and urinal leaking in men's bathroom. One commode won't flush in women's bathroom. Need to repair.
- Toxic substances properly identified, stored, used
Label all spray bottles (cleaner, sanitizer, etc.)
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Lighting poor throughout kitchen and walk-ins (5-32 foot candles). 50 foot candles required in preparation and utensil washing areas.10 foot candles required in walk-ins and storage areas. Clean overhead vents.
- Warewashing facilities maintained; test strips used
Need chlorine test strips.
- Refrigeration and freezer capacity sufficient
Need make unit to maintain cold food temperatures. Icing down foods not maintaining cold temperature requirements.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Potentially hazardous foods iced down on prep table, need make unit to maintain cold food temperatures. Raw beef, shrimp and chicken stored in same pan that was iced down. Keep raw foods stored separately due to cross contamination problems. Unwashed cilantro, etc. over ready to eat foods in walk-in cooler. Do not store raw products over ready to eat foods. Raw meats need to be stored on bottom shelf in walk-in freezer. Mixers not refrigerated in bar (container states refrigerate after opening). Do not use concrete mortars for salsa prep, concrete could get into salsa.
- Proper cooling methods used
Several items cooling inside walk-in cooler. Horchata 60 degrees, shrimp 57-63 degrees, salsa 49 degrees, etc. Cool foods down in stainless or aluminum pans and loosely cover foods in process of cooling. Product depth should only be a few inches when cooling. Use ice baths, walk-in freezer to help aid in cooling process.
- Proper cold holding temperatures
Sour cream 49 degrees, longaniza (sausage) 53-69 degrees, beef 55 degrees- iced down on prep table. Recommend purchasing commercial make unit to maintain food temperatures. Walk-in cooler temperatures marginal (gucamole 47 degrees, tomatoes 45 degrees, salsa 49 degrees, etc.). Cold food temperatures should not exceed 45 degrees.
- Food received at proper temperature
- Shellstock tags retained
- Proper reheating procedures
- Time as a public health control; procedures & records
- Consumer advisory provided
- Proper thawing methods used
|
10/27/2010 | |
- Non-food contact surfaces clean
Clean out side of hot water heater.
- In-use utensils properly stored
Do not store rack of eating utensils with eating surface up , store with handle up
- Floors, walls, ceilings properly constructed, clean, in good repair
Need to replace broken tiles in cooler and replace grout that is missing between tiles in kitchen.
- Food & non-food contact surfaces easily cleanable & in good repair
Need to replace wire racks in poor repair in cooler or recoat with an approved surface. Two fittings on the hot water heater are leaking and need to be replaced by a licensed plumber. The stalls in the men's room need repair , duct tape is not an approved to repair peeling laminate.
- Food service equipment and utensils approved
Some large clear plastic pans and lids are starting to crack , replace these pans.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooling
- Proper reheating procedures
- Proper cooling methods used
- Proper thawing methods used
|
03/09/2010 | 97.5 |
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
A cutting board, a knife and a utensil were stored in that hand sink at the bar. Hand sinks are for hand washing only.
- Doors self-closing where required; all windows screened
Back door is not self closing. Adjust or re hang door so it is self closing.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
GC : Detail cleaning of can opener is needed.
- Proper hot holding temperatures
One pan of rice on steam table was 130F. All hot food must be held at 135 or above. Check this unit to be sure that it is working properly. Rice was properly disposed.of in trash can.
- Floors, walls, ceilings properly constructed, clean, in good repair
Replace cracked tiles in kitchen and walk in. There is a hole in the steel wall covering of the wall behind the ovens. This hole should be sealed properly.
- Food & non-food contact surfaces easily cleanable & in good repair
Wire racks are wearing and need to be replaced in walk in cooler. The doors of ovens do not close completely.
- Proper cooling methods used
- Proper thawing methods used
- Washing fruits & vegetables
|
10/07/2009 | |
- Utensils & equipment properly stored, air-dried, handled
Clean bus pan that containers food service utensils, some particle found at bottom of pan.
- Proper cooling methods used
GC : Chicken in walk in was proper temperature, food would cool faster better if you use shallow pans, and not deep pans when placing in refrigerator. After cooking chicken in deep pans place in shallow pans to cool from 135 to 70F in 2 hours. Then place shallow pans in walk in and cool from 70F to 45F in four hours or less and hold at 45F or below.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
GC : Sanitizer was over 100ppm, corrected to 50ppm, chlorine.
- Food & non-food contact surfaces easily cleanable & in good repair
Some wire shelving is rusty in dry food storage and in walk in, paint with approved paint or replace with approved shelving. One oven door does not close properly. Do not use a 2 x 4 to shore up unapproved stain lees steel shelf in kitchen service area,
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Three lighting fixtures are not working and are providing light less than 50 foot candles in a cooking area. Repair these fixtures to provide proper light in grill area.
- Floors, walls, ceilings properly constructed, clean, in good repair
Tile in can wash floor is missing tiles, replace tiles.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooling
|
06/16/2009 | |
- Food service equipment and utensils approved
Do not store food in thank you bags.
- Single-use/single-service articles properly stored, handled, used
GC : Keep aluminum take out containers in box do not store more than a days use out in dry storage..
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Light bulbs need replacing in area between kitchen and wait station, low light today. One hood filter missing today, replace as soon as possible, Missing hood filters could be a fire hazard.
- In-use utensils properly stored
When storing scoop in sugar keep handle out of food product.
- Utensils & equipment properly stored, air-dried, handled
When storing spoons store with handle up not food contact surface up.
- Food received at proper temperature
- Shellstock tags retained
- Proper reheating procedures
- Proper thawing methods used
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02/18/2009 | 98.0 |
Restaurant representatives - add corrected or new information about COZUMEL MEXICAN RESTAURANT, 2630 LEWISVILLE-CLEMMONS RD, Clemmons, NC »