- Floors, walls, ceilings properly constructed, clean, in good repair
Floor cleaing looks better, but could still use some work. The walls are discolored behind the grill area.
- Toxic substances properly identified, stored, used
General Comment. Be sure to keep all chemical bottles labeled and stored below food prep areas.
- Non-food contact surfaces clean
Repeat. Equipment cleaning is needed mostly in the grill area.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
There are several items stored on the floor. Be sure to keep items on stationary shelving 12 inches above the floor or on mobile racks 6 inches above the floor.
- Food & non-food contact surfaces easily cleanable & in good repair
There is carbon buildup on the cooking equipment. Some of the coolers and prep tables are corroded in places.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Proper reheating procedures
- Time as a public health control; procedures & records
- Consumer advisory provided
- Proper cooling methods used
|
03/16/2011 | 97.5 |
- Food & non-food contact surfaces easily cleanable & in good repair
General Comment. There is carbon buildup on the stove/oven.
- Non-food contact surfaces clean
Some equipment cleaning is needed, mostly in the grill area.
- Floors, walls, ceilings properly constructed, clean, in good repair
Some floor cleaning is needed beneath equipment. The walls are discolored behind the grill area.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooling
- Proper reheating procedures
- Proper hot holding temperatures
- Time as a public health control; procedures & records
- Consumer advisory provided
- Proper cooling methods used
- Proper thawing methods used
|
12/28/2010 | |
- Non-food contact surfaces clean
Detail clean line equipment, tops of prep shelves and inside of coolers.
- Food & non-food contact surfaces easily cleanable & in good repair
Insulate the condensate drain line in the walk in cooler with a nonabsorbant, smooth and easily cleanable material, such as projack. Do not store food under the line until this is done. The stove/oven has a large amount of burnt carbon on the surface that needs to be removed. Seal all sinks to the wall if the sealant is damaged or cannot come clean. Replace any cracked or damaged dishware or utensils. Resurface and seal any exposed paint surfaces in the kitchen. Repeat violation.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repair any wall, baseboard or floor damage and properly seal. Clean floors underneath equipment.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Proper reheating procedures
- Proper hot holding temperatures
- Time as a public health control; procedures & records
- Consumer advisory provided
- Washing fruits & vegetables
|
09/23/2009 | |
- Non-food contact surfaces clean
Detail clean line equipment, door gaskets and wire shelving.
- Food service equipment and utensils approved
GC- Do not use thank you style grocery bags for storage.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
GC- move all storage onto approved shelving.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repair any floor or wall damage and properly seal. Clean floors underneath equipment. Clean floor drains.
- Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
The hot water temperature was 123 F and needs to be at least 130 F for chemical sanitizing.
- Food & non-food contact surfaces easily cleanable & in good repair
The stove and grill need to have the excess carbon removed to facilitate better cleaning. Replace any worn/rusty shelving. Recaulk the handwash sink to the wall in the kitchen. The condensate drain line in the walk in cooler needs to be insulated with a nonabsorbant, smooth and easily cleanable surface, such as projack. Repair the screen door.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Proper reheating procedures
- Proper hot holding temperatures
- Time as a public health control; procedures & records
- Consumer advisory provided
- Washing fruits & vegetables
|
05/19/2009 | 97.0 |
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