- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Employee was eating food in kitchen, Pans with food in them were stacked on top with no protection or covering, green beans are being prepared in back area dining room. Ensure no employees eat food while working in kitchen, Cover all PHF to protect while being stored. Prep green beans at vegetable prep sink.
- Floors, walls, ceilings properly constructed, clean, in good repair
Floor tiles in walk in cooler cracked, sink in female bathroom needs to be replaced or sealed to wall. re-tile cooler floor.
- In-use utensils properly stored
GC- Rice paddles stored in cup of water on table, ensure that utensils are stored on clean dry surface, or in product with handle up.
- Utensils & equipment properly stored, air-dried, handled
GC- Several pans air drying on the table & not on air drying racks. Ensure proper air drying to prevent bacteria growth.
- Proper cooling methods used
Several food containers in walk in cooler with food not properly cooling, ensure proper cooling by using smaller containers & spread out evenly. Also loosely wrap products to get cool air to product.
- Toxic substances properly identified, stored, used
Several spray bottles not labeled. Ensure all bottles are properly labeled.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
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10/06/2010 | |
- Non-food contact surfaces clean
Clean shelving in storage area and on the racks that hold the dry food containers. Clean ice scoop holder often.
- Proper cooling methods used
Cooling of rice, chicken and egg rolls was improper. Large portions of food was being cooled in deep pans.(q) Cooling shall be accomplished in accordance with the time and temperature criteria specified in Paragraphs (o) and (p) of this Rule by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans, (2) separating the food into smaller or thinner portions, (3) using rapid cooling equipment, (4) stirring the food in a container placed in an ice water bath, (5) using containers that facilitate heat transfer, (6) adding ice as an ingredient, or (7) other effective methods.(r) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:(1) arranged in the equipment to provide maximum heat transfer through the container walls, and (2) loosely covered, or uncovered if protected from overhead contamination during the cooling periodto facilitate heat transfer from the surface of the food.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
GC Bag of vegetables was stored in the walkin cooler with meat. Beef was stored above. Keep all ready to eat products stored above any potentially hazardous foods. Meats with higher required final cook temperatures shall be stored below meats with lower required final cook temperatures. For example, chicken shall be stored below beef.
- Floors, walls, ceilings properly constructed, clean, in good repair
GC Clean floors under equipment in service area and kitchen. Clean floors along baseboards in kitchen.
- Hands clean and properly washed
GC Cook was viewed washing hands. Hands are to be washed before starting shift, anytime contact is made with face, after going to the bathroom, changing work duties or anytime hands become contaminated.
- Dry food stored properly & labeled accordingly
GC Flour found in sugar container. Rice was in corn starch container. Label containers properly with the contents inside them.
- Proper cooling
GC Food was cooling with improperly used methods. (o) Cooked potentially hazardous food shall be cooled:(1) from 135F (57C) to 70F (21C) within two hours, and(2) from 135F (57C) to 45F (7C) or less within a total of six hours.
- Proper cold holding temperatures
GC Garlic in oil shall be maintained at 45F or below. Garlic in oil was at 67F. Mixture was thrown out and put under refrigeration during inspection. Broccolli for lunch was left out and put back into refrigeration during inspection. Broccoli is to remain in temperature control at 45 F or below during times of use at the cook line.
- Insects, rodents, and animals not present
GC Water heater room had some dead cockroaches on the floor. Continue proper elimination methods.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
Hand wash sink in dish cleaning area has a slow drain that needs to be fixed. / Cleaning is needed on the floors in the mens bathroom. / Both the mens and womens bathroom are not receiving a constant amount of hot water for handwashing. Temperature is 87 F in mens and should be adjusted to 110 F in both bathrooms. / Light switch in employees bathrooms need to be cleaned.
- In-use utensils properly stored
Knife stored between make unit and table is not stored in a clean place. Store on a clean pan. Utensils in use should be cleaned after meal rush and shall be cleaned often. Recommend hourly but in no case longer than 4 hours.
- Utensils & equipment properly stored, air-dried, handled
Some pans and plates were stacked wet. Air dry dishes before stacking.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Some plates and metal pans were found dirty today. Tea urn nozzles were also dirty. Wash, rinse and sanitize all dishes to remove food debris. / Sanitizer at 3 compartment sink was high for chlorine at 200+ppm. Sanitizer shall be maintained above 50 ppm. Recommend 50-100ppm. Sanitizer in bottles was good at 50-100ppm
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
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10/19/2009 | |
Restaurant representatives - add corrected or new information about MALAY CHINESE, 2840 REYNOLDA ROAD, Winston Salem, NC »