NACHO DADDY'S MEXICAN GRILL, 564 HANES MALL BLVD, Winston Salem, NC - Restaurant inspection findings and violations

Business Info

Name: NACHO DADDY'S MEXICAN GRILL
Type: Restaurant
Address: 564 HANES MALL BLVD, Winston Salem, NC 27103
County: Forsyth
Total inspections: 2
Last inspection: 11/24/2010

Ratings Summary

Based on 2 votes

Overall Rating:		4.9
Ratings in categories:
Food:		5.0
Service:		5.0
Price:		3.5
Ambience:		4.5
Cleanliness:		5.0

Restaurant representatives - add corrected or new information about NACHO DADDY'S MEXICAN GRILL, 564 HANES MALL BLVD, Winston Salem, NC »

Inspection findings	Inspection Date	Score
Proper reheating procedures Chile pablanos were re-heated to 124 degrees to be sent to a customer. Also, employees were serving refried beans from a pot on the stove that was in the process of re-heating. The beans were sent out at 139 degrees. All potentially hazardous foods that have been cooked and cooled are to be re-heated to an internal temperature of 165 degrees prior to serving. Food protected during storage, handling, display, service & transportation; written notice for clean plates Food in the walk-in cooler was not properly covered today. Keep all food that is not in the process of cooling covered at all times to prevent contamination. / The prep table near the dish machine must maintain an 18"" separation from the dish machine drain boards when preparing food on it. / An employee was using a trash can as a work stand. Trash cans are not approved work stands and can not be used as such. / Do not store the containers of chips under the splash guard at the hand sink. Employees kept moving the chip bucket under the hand sink splash guard and leaving it. / The raw chicken prep sink had lettuce in it today indicating that it is being used as a vegetable prep sink. The raw chicken sink is to be used for raw chicken only. All vegetables and ready to eat foods are to be prepared at the vegetable sink. Non-food contact surfaces clean General comment - Cleaning is needed on the handles of the refrigeration units. Food & non-food contact surfaces easily cleanable & in good repair General comment - There was one broken gaskets on the drawer refrigeration unit that needs to be replaced. Proper cold holding temperatures In the top of the sandwich top refrigerator, the pico de gallo was 63 degrees and the tomatoes were 64 degrees. These items were sitting on top of the cheese and lettuce and were not properly placed in the refrigeration unit. Also, the guacamole was 48 degrees and the sour cream was 49 degrees. Recommend only filling these containers half way and keeping back ups in the bottom of the unit in order to maintain the required temperature of 45 degrees or below. Utensils & equipment properly stored, air-dried, handled Several of the metal pans and plastic containers were found stacked wet today. All items must be allowed to properly air dry before stacking and storing. Food service equipment and utensils approved Styrofoam cups were being used to dispense drinks in the walk-in cooler. Use only approved scoops with handles to dispense food products. / There were two domestic blenders found today. Domestic blenders are not allowed in a permitted food service establishment. Use only commercial blenders. Food contact surfaces cleaned & sanitized; approved methods and sanitizers The chlorine sanitizer was over 200ppm. Chlorine sanitizer is to be mixed to 50ppm. Recommend using the pre-mixed quaternary ammonia sanitizer from the dispenser rather than using chlorine. / Observed employee at the three compartment sink placing dirty dishes in the sanitizer compartment of the sink. The proper wash, rinse and sanitize method of dish washing is to be used at all times. No soiled items are to be placed in the sanitizer at any time. Food received at proper temperature Shellstock tags retained Time as a public health control; procedures & records Consumer advisory provided	11/24/2010
Utensils & equipment properly stored, air-dried, handled Allow utensils, pots and pans to air dry before stacking. Do not towel dry dishes. All pans and dishes should be stacked in such a way to allow for air drying. Clean clothes, hair restraints Aprons are provided to employees to protect their clothes. Do not wipe hands on aprons or dirty towels. Proper cooling Cooked potentially hazardous food requiring refrigeration not rapidly cooled from 135�F to 45�F or less within a total of 6 hours. Chicken and chicken for taco salad in the cooler at 50-60. Both items made the previous day. Food contact surfaces cleaned & sanitized; approved methods and sanitizers Food contact surfaces of equipment and utensils not cleaned or sanitized properly. Some lids and containers that store the lids need better cleaning. Unused items need to be stored to prevent contamination. Sanitizer concentrations level for manual chemical sanitizing of utensils and equipment is less than 200 ppm quaternary ammonia, or more than 400 ppm quaternary ammonia. The sink did not have any solution provided. When the sink was emptied and refilled, the system is working properly. Change the water frequently throughout the day. Sanitizing solution not provided or chemical strength does not meet requirements. The dish machine was not pulling the sanitizer properly. The buckets need to be placed lower to work properly. Chemical containers need to be stored on wheel off of the floor. Both bottles of sanitizer were Less than the required 50 ppm chlorine. Bottles are to be checked and made frequently. The chip containers need to be cleaned after each use. They were dirty. Food protected during storage, handling, display, service & transportation; written notice for clean plates Food(s) not being stored properly to prevent cross-contamination. Store raw fish above beef. Store raw chicken below salsa and ready to eat foods in the reach-in. Food not protected during storage. All foods are to be properly covered in refrigerator units. Do not store any items in the ice bins. The ice bins are to be completely closed when not in use. The ice scoop for the bar needs to be stored to allow the lid to close. Handles of utensils are to remain out of the food. Food not protected during preparation. When mixing the beans do not place them in front of the handsink. Garbage properly handled & disposed; containers properly maintained G.C. Dumpster(s) drain plug not in place, it is broken. Proper thawing methods used G.C. Observed meat � fish and shrimp- on sink thawing do not leave at room temperature.Potentially hazardous foods shall be thawed: 1) in refrigerated units at a temperature not to exceed 45?F, or 2 )under potable running water of a temperature of 70?F, or below, with sufficient water velocity to agitate and float off 3 )as a part of the conventional cooking process, 4) in a microwave oven only when the food will be immediately transferred to conventional cooking equipment as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven loose food particles into the overflow. Proper cooling methods used G.C. Potentially hazardous foods shall be cooled using one or more of the following methods: 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. No cross-connections G.C. The Watts 8 installed on the can wash is not designed for continuous pressure. Need to install a Watts H7 or 7C. Thermometers provided and accurate G.C. Thermometers not accurate or broken. One of the two thermometers not calibrated to read 32 in ice water. Thermometer are to be accurate and used. Hands clean and properly washed Observed employee not washing hands when required. Employee handled raw meat then continued to prepare ready to eat foods. Employees are to use tongs or other utensils to handle raw meats. One employee with a bandage not wearing a glove. Proper reheating procedures Potentially hazardous food which has been cooked and then refrigerated not reheated rapidly to 165�F or higher. Beans, chicken for salads, rice, tamales, cheese sauce, and pork heating on the flat top that was not turned on or in the hot wells. Items are to be heated using a water bath on the flat top, on the stove, in the oven or in the microwave. Shellstock tags retained Time as a public health control; procedures & records	06/04/2010

2 User Reviews:

james

Added on May 12, 2015 2:30 PM

Food:

Service:

Price:

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Cleanliness:

Excellent place to eat i highly recommend this place

Would you recommend NACHO DADDY'S MEXICAN GRILL to others? Yes

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george

Added on Nov 13, 2014 7:16 PM

Food:

Service:

Price:

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Would you recommend NACHO DADDY'S MEXICAN GRILL to others? Yes

NACHO DADDY'S MEXICAN GRILL respresentatives - respond and add information

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