- Non-food contact surfaces clean
Clean under prep tables, dish landing area, under fryers, knife holsters, and upper shelves.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Foods observed uncovered in several coolers (noodles and cheese in walk in, ice cream in chest freezer, desserts in 3 door cooler, ice at wait station ice caddys, etc.). Cover all foods during storage. / Ice cream must be preportioned and wrapped or else an approved sneeze guard must be installed. / Dough mixer in bakery is leaking grease and could potentially drip into mixing bowl below. Repair before next use.
- Food & non-food contact surfaces easily cleanable & in good repair
General Comment: Dessert cooler has ambient air temperature of 46F. Recommend servicing to keep foods at adequate temperatures. / Repair broken reach in unit or remove from kitchen. Repair bent freezer gasket to form a tighter seal. Dripping water observed from condenser fans of walk in cooler. Recommend servicing for potential leaks and rewrapping condenser lines. / Replace all cracked and damaged utensils.
- Proper thawing methods used
General Comment: Frozen pizza (55F) left on counter to thaw. Pizza was discarded. Pizza shall be thawed in coolers or as part of conventional cooking process.
- Toxic substances properly identified, stored, used
General Comment: Hand sanitizers observed stored on ice machine. Store chemicals below food or food contact surface.
- Garbage properly handled & disposed; containers properly maintained
General Comment: Lid opened on grease receptacle and compactor. Keep lids closed at all times.
- Proper employee beverage or tobacco use
General Comment: One employee beverage stored over sink in chicken prep area. Store employee beverages below any food or food contact surface.
- Dry food stored properly & labeled accordingly
General Comment: Opened bags of cereal and tortila chips in dry storage area. Grits wrapped in cellaphane. Once opened, dried goods must be stored in a sealed container.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
General Comment: Sanitizer buckets stored in front of wait station hand sinks. Paper towels not stored nearby. No paper towels at sink near office. Keep hand sinks easily accessible and properly supplied. / Repair hot water at double hand sink. / Remove all drain stoppers from hand sinks.
- No cross-connections
General Comment: Standing water observed in outside can wash. Repair so that water drains in curbed pad.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Pans, knives, cereal dispensers, cutting board, and blades observed stored away had dried food debris on them and were sent back for rewashing. Wash all utensils thoroughly. / Sanitizer buckets measured below 200 parts per million quaternary ammonia. Proper strength is between 200-400 ppm. Recommend switching to bottled sanitizer and filling up at mop sink dispenser. Test sanitizer daily. / Rear ice machine as significant microbial growth inside. Clean more frequently.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repair wall damage in dry storage area and under hand sink in chicken prep area. Repair loose and peeling baseboard throughout, including metal trim of walk in freezer. Clean floors beneath buffet salad bar and wait stations. / Recaulk hand sink to wall in chicken prep area.
- Utensils & equipment properly stored, air-dried, handled
Repeat. Several utensils stacked wet. Allow for proper air drying before stacking. / Utensils stored in soiled drawers and containers. Clean these areas more frequently. / Utensils stored on cloth at wait stations. Never store utensils on absorbent surfaces. / Ice scoop holsters had microbial growth inside and must be cleaned.
- Proper hot holding temperatures
Several foods did not meet minimum hot holding temperature of 135F or above. Taco meat, baked potato, and mashed potatoes measured between 108-118F in CVAP hot holding unit. Foods were reheated to 165F. Jalepeno bites found at 110F and baked chicken at 122F were discarded. Baked potato, broccoli, and fried pork on buffet line at 122-131F were reheated.
- Food received at proper temperature
- Shellstock tags retained
- Proper reheating procedures
- Time as a public health control; procedures & records
- Consumer advisory provided
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03/28/2011 | 95.5 |
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Clean ice machines all ice machine seem to have some build up (mold?) or are stained inside bin. Need to clean inside ice machine more often. Green, yellow and white cutting boards getting stained. Placed in sink to be washed again.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Cleans vents in bathrooms and some areas in kitchen. Lights out in areas (walk-in cooler, dish room, etc.)
- Proper hot holding temperatures
G.C.- Cheese pizza on buffet at 112 degrees, bottom heating unit not on. Pulled while there. Mashed potatoes at 132 degrees in hot holding cabinet, reheated while there.
- Non-food contact surfaces clean
G.C.- Clean fryers, shelving (wall mounted, inside walk-ins), etc.
- Proper cooling
G.C.- Ham in walk-in cooler (for meat) at 55 degrees. Ham had been in warmer, according to manager, but not needed for lunch today. In process of cooling. Be sure to cool from 135 degrees to 70 degrees within two hours, then cool from 70 degrees to below 45 degrees within four hours.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
G.C.- New dip ice cream station added (removed one of the soft serve machines). Pre- dipped ice cream in ice cream freezer for customer self service. Individually wrap pre-dipped ice cream in bowls, install sneeze guard, use only pre-wrapped ice cream. Wrapped pre-dipped ice cream in with plastic wrap while there. Breaded raw chicken at 48-60 degrees in walk-in cooler (for chicken), watch time chicken stays out for prep (walk-in cooler running warm?).
- Proper cold holding temperatures
G.C.- Raw chicken at 48-60 degrees in walk-in cooler (for chicken). Walk-in cooler running 55 degrees at first, then cooled below 40 degrees.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
Hand sink faucet leaking in meat prep room. Couple of hand sinks slow to drain in kitchen and bakery. Need to have soap and towels available at all hand sinks.
- Utensils & equipment properly stored, air-dried, handled
Need to air dry tubs, bowls, pans, etc. before stacking.
- Floors, walls, ceilings properly constructed, clean, in good repair
Need to repaint walls in dry storage room. Some floor and wall cleaning. Ceiling tile missing in kitchen (by walk-in cooler/ exit sign).
- Food & non-food contact surfaces easily cleanable & in good repair
Pre-wash sink in dish room needs to be repaired (faucet stripped out and leak on water line?), green and yellow cutting boards have rough surfaces, need to replace, yellow chicken trays in poor shape, need to replace, walk-in freezer has condensate problem, check walk-in cooler (for chicken) unit icing up, unit running warm at first, gasket torn on walk-in cooler (for meat), need to replace, repair handle on hot holding cabinet (using fork to open), reach-in cooler (for pizza) icing up inside, but maintaining temperature, need to check., one vegetable prep sink' s faucet was leaking, need to repair.
- Insects, rodents, and animals not present
Rodent droppings present in electrical room. Some flies today. Check with PCO for treatment options.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
Storage on floor in closet, outside storage room, etc. Hang up brooms, etc. when not in use.
- 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
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06/08/2010 | |
- Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
G.C.- Hot water 158 degrees out of tap, required to have 140 degree hot water at this time.
- Wastewater discharged into approved, properly operating wastewater treatment & disposal system; other by-products disposed of properly
G.C.- Need to check floor drain for dishmachine (stopped up?), hand sink slow to drain in bakery
- Dry food stored properly & labeled accordingly
G.C.- Some opened dry products not stored properly. Store open product in sealable food grade containers.
- Floors, walls, ceilings properly constructed, clean, in good repair
G.C.- Some wall and floor cleaning in dish room
- Utensils & equipment properly stored, air-dried, handled
Most utensils stacked wet (trays, pans, etc.) Need to air dry utensils before stacking.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Need to watch utensil cleaning (trays, tubs, pans, cutting boards, etc.). Took utensils to dish room to be washed again. Dishmachine temperatures were fine, but dishmachine cut off periodically when checking temperatures (plate temperatures were 165, 171, 169 degrees). Watch cleaning on ice machines in wait stations (had some build up on inside of ice bins).
- Food & non-food contact surfaces easily cleanable & in good repair
Repair faucet and water lines on pre-wash sink (dish room), yellow trays (for chicken) in poor shape- need to replace trays, vegetable prep sink faucet leaking, several tubs and cutting boards in poor condition- need to replace, fix shelf in chicken prep room- coming away from wall, replace gasket (glass door) on chicken walk-in cooler, repair meat prep sink leaky faucet (hot water cut off) and drain leaking?, gasket torn on meat walk-in cooler
- Insects, rodents, and animals not present
Rodent droppings in electrical closet.
- Non-food contact surfaces clean
Some general cleaning on ovens, fryers, gaskets, hood filters, dishmachine, etc
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
Storage on floor in closet (boxes, employee personal items, etc.). Hang up mops, brooms, etc. in can wash room.
- In-use utensils properly stored
Store ice scoops properly (use holsters) at wait stations
- 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
|
11/12/2009 | |
- Food & non-food contact surfaces easily cleanable & in good repair
3-compartment sink drain leaking, leaky faucets on several prep sinks, need to replace chopper blades on some attachments, gaskets are torn on main, chicken (including side door) and meat walk-in coolers, repair shelf in chicken prep room (coming away from wall), grinder not used anymore- to be removed?, repaint Hobart table top mixer (use approved paint from Hobart), 2-door reach-in (for pizza) is icing up inside and door gaskets are torn, need to fix hot water faucet to prep sink in bakery area, counter damaged in bakery- to be repaired?, Hobart 4-door unit (in bakery) gaskets are torn
- Proper cold holding temperatures
Chunk chicken 53 degrees on line (overstacked), pulled from line. Borderline cold food temperatures- crab salad 48 degrees, egg 47 degrees, banana pudding 47 degrees, ham 47 degrees. Need to cold hold foods at 45 degrees or less.
- Non-food contact surfaces clean
Clean under wait stations, fryers, hood filters, dishmachine, etc.
- Proper hot holding temperatures
Cold spots in several foods on buffet. Baked potato 107-146 degrees, catfish nuggets 125-145 degrees, ribs 120-186 degrees. Foods pulled from line, need to hold foods at 135 degrees or higher.
- Thermometers provided and accurate
G.C.- Chicken walk-in cooler thermometer not working.
- Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
G.C.- Hot water 152 degrees out of tap, required to have 140 degrees at this time
- Toxic substances properly identified, stored, used
G.C.- One spray bottle labeled cleaner, but food grade oil in spray bottle. Corrected while there
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
G.C.- Some storage on floor in closet (by office)
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
G.C.- Towel dispenser fell off wall at one hand sink. Make sure towels are available at sinks in wait stations.
- Floors, walls, ceilings properly constructed, clean, in good repair
General cleaning floors, walls and ceiling. Repair broken floor tiles in wait station. Repaint walls in stockroom.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Lights out in several areas (over prep sinks, etc.), clean overhead vents in bathrooms, kitchen, etc.
- Utensils & equipment properly stored, air-dried, handled
Need to air dry pans, containers, etc. before stacking.
- Proper cooling methods used
Need to cool spaghetti noodles and elbow macaroni down properly. Product was stored in walk-in cooler inside plastic containers and covered with lids. Spaghetti noodles were too deep to allow for proper cooling. Noodles and macaroni were stored at a temperature of 50-52 degrees in walk-in cooler. Need to cool foods from 135 degrees to 70 degrees within two hours, then cool from 70 degrees to 45 degrees within four hours. Use stainless or aluminum pans and loosely cover food to insure proper cooling. Product depth should be only a few inches and walk-in freezer can be used to help aid in the cooling process.
- Dry food stored properly & labeled accordingly
Opened dry product (catfish breading) need to be stored in a sealable food grade container.
- Insects, rodents, and animals not present
Rodent droppings in electrical closet, some flies in facility today also
- In-use utensils properly stored
Store ice scoops upright in all ice bins, one scoop laying on counter (scoop holster broken in one wait station)
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Watch cleaning inside two ice machines (located in wait stations), visible mold growth on inside of ice bins. Some utensil cleaning problems. Yellow trays, pans, etc. in chicken walk-in cooler need cleaning also. Clean chopper blades better. Pizza screens need cleaning.
- Shellstock tags retained
- Proper reheating procedures
- Time as a public health control; procedures & records
- Consumer advisory provided
- Proper thawing methods used
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07/14/2009 | |
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