- Non-food contact surfaces clean
Clean shelving that utensils are stored on under soup station.
- Proper thawing methods used
Deli meat observed thawing in bin on meat prep sink. Potentially hazardous foods shall be thawed in refrigerated units or under potable running water that does not exceed 70F unless it is in the process of cooking it. / Frozen cooked chicken observed being thawed on top of oven under hood - this was disposed of. Do not allow any potentially hazardous foods to thaw at room temperature.
- Utensils & equipment properly stored, air-dried, handled
General Comment: A couple of steam well bins were stacked wet during inspection. Ensure proper air drying before stacking utensils.
- Single-use/single-service articles properly stored, handled, used
General Comment: A few single service styrofoam bowls were stacked unprotected in dry storage room. Leave single service utensils in plastic sleeve or box during storage. / Limit plastic cups at bar to the amount used per night.
- Proper cooling methods used
General Comment: Alfredo sauce observed ice bath cooling on prep sink at 135F. Make sure ice water is at same height as food product it is cooling and stir product frequently to maximize heat transfer. Pasta in tightly sealed bowl cooling in walk in cooler at 54F. Foods can be left uncovered if in the process of cooling.
- Garbage properly handled & disposed; containers properly maintained
General Comment: Replace missing dumpster plug. Keep lids and doors closed at all times.
- Dry food stored properly & labeled accordingly
Label bulk dry goods containers like the sugar bin. Bulk bags of flour and cracker meal must be tightly sealed during storage.
- Food & non-food contact surfaces easily cleanable & in good repair
Repair equipment noted on Transitional Permit Addendum - bottom shelf of cabinet that has broken weld, refrigeration shelving that has chipped ends, broken refrigerator door handle, exposed screw threads, install legs on Delfield table top unit, replace broken gaskets.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Several utensils were stacked unclean throughout kitchen. Plates had food or greasy residue on them. Bar glass had lipstick imprint on mouth contact surface. / Sanitizer concentration tested weak in bottles. Dispenser provides proper concentration. Allow dispenser to run for several seconds before filling bottles to ensure proper concentration. / Clean sanitizer vat of 3 compartment sink daily to remove residue. / Meat slicer had not been cleaned before storing away. Clean slicer daily. / Clean and sanitize meat prep sink surface after each use. Blood observed from raw chicken observed on sink today.
- Clean clothes, hair restraints
Two of the employees involved in food preparation today were not wearing proper hair restraints.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
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12/15/2010 | |
Restaurant representatives - add corrected or new information about FREEBORNE'S SOUTH, 3441 MYER LEE DRIVE SUITE B, Winston Salem, NC »