- Proper cooling methods used
Chicken salad placed into a thick layer, sealed tightly with a lid, when it was 55F. Cool foods completely to 45F before sealing.
- Non-food contact surfaces clean
Clean buildup from prewash sprayer of dish machine area, racks in dry storage, and ceiling in walk in refrigerator.
- Proper employee beverage or tobacco use
Employee placed his bottled water on make unit cutting board. All employee beverages must be kept in cup with straw and lid and stored on a lower shelf, never place employee drinks on prep surface.
- Washing fruits & vegetables
GC: Containers of blueberries and strawberries, and a head of lettuce were stored in a pan under the salad refrigerator. These items must be washed in a vegetable prep sink and placed into a clean container before placing under make unit. Do not place washed fruits or vegetables into original containers, and do not wash them in hand sink.
- In-use utensils properly stored
GC: Drink shakers stored within 18 inches of hand sink at bar. All in-use utensils must be stored at least 18 inches from hand sink, or install a splash guard.
- Hands clean and properly washed
GC: Employee handled cell phone and almost handled a clean pan without washing hands. Always wash hands after potential contamination.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
GC: Mop is stored with handle pointing down in can wash. Store mops with handles pointing up. // Items stored on floor in liquor closet. Store items off floor in this room at least 12 inches.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Ice uncovered in private dining room. Ice must remain covered when not in use. // Two air temperature thermometers stored in direct contact with ready to eat foods in two pans. Do not allow air temperature thermometers to touch foods.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
One sticker present on pan, and one fry cutter had food debris on food contact surface after cleaning and sanitizing, and lemon zester in bar had mold and food debris on food contact surface. Thoroughly clean and sanitize these items.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repeat violation. Floor repair is needed in kitchen, manager has provided service request for this work to be done. Repair outlet cover near salad station. Continue floor cleaning in dry storage, underneath ice machine, and underneath equipment in bar.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Repeat violation. Increase lighting in food prep and dishwashing areas to meet minimum requirement of 50 foot candles. Currently lighting is 27-45fc in these areas. Service request has been made by manager for lighting fixture installation.
- Food & non-food contact surfaces easily cleanable & in good repair
Repeat violation. Replace or properly repair wire racks with peeling coating in refrigeration, and torn gaskets. Replace missing grill knobs, thumb screws of ice machine, and cap for dish machine arm.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Time as a public health control; procedures & records
- Consumer advisory provided
- Proper thawing methods used
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02/16/2011 | 93.0 |
- Proper cooling methods used
Cole slaw, potato salad, and pea puree mixture were placed in top of make unit before they were completely cooled. Make units are only designed for cold holding, not for cooling. Cool PHF's in walk in refrigerator completely before placing into make unit. Items were still within proper cooling time parameters so were placed into walk in refrigerator and in ice bath to finish cooling.
- Hands clean and properly washed
Cook touched his face two separate times, and washed hands only after reminder before beginning food prep. Employees must wash hands after activities which may contaminate hands, such as touching face and clothes.
- Floors, walls, ceilings properly constructed, clean, in good repair
Floor cleaning needed in bar and floor repair needed in a couple areas of kitchen.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
GC: Hot water was not working at one hand sink in ladies' room. Employee repaired sink so it functions properly.
- Food service equipment and utensils approved
GC: Remove unapproved plastic drawer unit from walk in refrigerator. If replaced, use approved food grade equipment only.
- Warewashing facilities maintained; test strips used
GC: Test strips for quaternary ammonium sanitizer were discolored, new strips provided by Ecolab during inspection. Dish machine had a damaged vacuum breaker and was adding more chlorine to the mix, repaired during inspection.
- Proper cooking time and temperature
Ground beef cooked to an internal temperature of 145F. All ground beef must be cooked to at least 155F. Cook completed cooking process on piece of meat so it was at least 155F.
- In-use utensils properly stored
In-use tongs were stored on handle of oven. Store tongs on clean, dry surface, rather than on oven handle where it could become contaminated.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Quaternary ammonium sanitizer in third compartment sink was just above 400 ppm at beginning of inspection, and by end of inspection was 300 ppm. Dish machine sanitizing dishes at 200 ppm chlorine. Service technician arrived to adjust units during inspection. // A few assorted items (grater, large bowl, pans) had food residue left on surfaces after being cleaned and sanitized, and some items had stickers left on for cleaning process. Remove stickers and thoroughly clean before sanitizing and air drying.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Repeat violation. Lighting is too low at food prep and dishwashing surfaces (27-45 foot candles). Increase lighting to meet minimum requirement of 50 fc.
- Proper cold holding temperatures
Repeat violation. Many items on top of make unit in front of grill, including butter, cooked chicken, peas, sauteed onions, herb butter, sliced and shredded cheeses, etc, were 48-56F. Maintain cold potentially hazardous foods at 45F or less. Service technician has been called to service unit.
- Utensils & equipment properly stored, air-dried, handled
Repeat violation. Several bowls and pans were stacked tightly, wet. Allow items to air dry completely before stacking.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace or properly repair wire racks with peeling coating in refrigeration. Repair make unit which is not holding proper temperature. Replace missing grill knobs and missing thumb screws of ice machine. Water present underneath freezer - repair unit if needed. Repair or replace terrine molds with peeling coating. Repair fallen shelf in dry storage.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Several foods uncovered in refrigeration, including pork fat, polenta, butter, fresh herbs, etc, and bread uncovered in kitchen. All these foods must remain covered to protect from contamination. // Employee jacket stored on end of wire shelving holding dry goods. Store employee items in a separate location below and away from restaurant food and other items.
- Non-food contact surfaces clean
Thoroughly clean equipment, including components underneath main equipment at bar, underneath wire racks in bar coolers, wire shelving in refrigeration, walk in refrigerator floor, and tables with drawers in kitchen.
- Proper hot holding temperatures
Tomato mixture and butter which were stored using double-boiler method on steam table were 123-128F, and shrimp hot holding on grill were 89F. All hot potentially hazardous foods must be maintained at least 135F at all times. Tomato mixture and butter discarded and shrimp reheated.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Proper thawing methods used
- Washing fruits & vegetables
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02/14/2011 | 86.0 |
- Food service equipment and utensils approved
Champion juicer/spice grinder has no NSF label. Provide documentation that this piece of equipment meets NSF standards, or remove from establishment.
- In-use utensils properly stored
Clean mixing utensils stored in splash zone of dump sink (which is being used as a hand sink) at bar. Keep clean mixing utensils away from hand wash sink, and use sinks only for permitted use.Scoops stored in 86F water on end of front prep line. In-use utensils may only be stored on a clean dry surface, in the food product, in constantly running water, or in water over 135F.Ice scoop handle in bar stored in direct contact with ice. Store scoops with handles pointing out of ice, or on clean dry surface.
- Proper reheating procedures
Cook said that required reheat temperature is 155F. Proper reheat temperature is at least 165F.
- Proper hot holding temperatures
Grits and parts of mashed potatoes were not hot enough in hot holding wells (122-132F). Maintain hot potentially hazardous food at least 135F. Food may not have been properly reheated initially, so food was reheated again completely. Monitor temperatures in hot holding unit to ensure it is holding them at proper temperature.
- Clean clothes, hair restraints
Hair restraints not worn by employees preparing food. Effective hair restraints, such as caps, hairnets, or wraparound visors shall be worn by employees engaged in the preparation of food.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
Hand sink on end of front prep line is not working. All hand sinks must be working so that employees may wash their hands as needed.
- Utensils & equipment properly stored, air-dried, handled
Knives stored in soiled container. Store utensils only in clean containers.A few pans stored stacked tightly, wet. Air dry all pans completely before stacking.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Lighting in all food prep, ice scooping, and dishwashing areas is 10-45 foot candles. Lighting in these areas must meet 50 fc minimum.
- Proper cold holding temperatures
Potentially hazardous foods in top of grill prep refrigerator and in saute cooler were not cold enough (49-52F). Maintain temperature of cold potentially hazardous food at 45F or less to prevent growth of pathogenic microorganisms. Take care not to overstack foods in top of prep coolers as they will not maintain proper temperatures.Butter may not be kept at room temperature. Keep under temperature control at all times and warm as needed for use.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Raw duck stored above fish and pork in walk in refrigerator, and in two door freezer raw bacon stored above seafood. Store food by final cook temperature, with cooked and ready to eat food on top, then raw solid intact-muscle beef, then raw seafood and eggs, then raw pork, then raw ground beef, and last raw poultry.Ice uncovered at bar. Store food covered to protect from contamination.
- Non-food contact surfaces clean
Remove duct tape from inside of prep refrigerators as they have absorbent, rough surfaces which are difficult to clean.
- Food & non-food contact surfaces easily cleanable & in good repair
Repair or replace damaged utensils, leaking faucets at prep sink and three compartment sink, and damaged caulking on slicer (for this item, use only food-grade silicone caulking and make a coved surface which is smooth and easily cleanable). Repair or replace food holding piece on slicer which has metal-coated metal nubs that have sharp, rough edges. Replace rusty screws on ice scoop holder in ice machine with stainless steel, round-headed screws. Replace torn gaskets on refrigerator doors and drawers.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Sanitizer at three compartment sink is less than 200 ppm. Maintain sanitizer strength between 200-400 ppm. Service technician came to adjust unit.A few knives and plates throughout establishment had food residue on food contact surfaces. Thoroughly wash surfaces with soap and water, then rinse, then sanitize for at least two minutes (person washing dishes submerged cook pot for only a few seconds). CDIMold is present on the ice chute inside the ice machine. Clean this frequently to prevent accumulation of mold.
- Dry food stored properly & labeled accordingly
Several containers of dry goods were stored open or loosely covered. Store opened dry goods in sealed, labeled containers.
- Toxic substances properly identified, stored, used
Windex and degreaser spray bottles unlabeled. All toxic chemicals must be properly labeled to denote contents.
- Food received at proper temperature
- Proper cooking time and temperature
- Proper cooling
- Time as a public health control; procedures & records
- Washing fruits & vegetables
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09/30/2010 | |
- Floors, walls, ceilings properly constructed, clean, in good repair
Cleaning is needed on the floors under equipment and around baseboards. Repair cracked floor tiles. Clean floor drain at 3 comp. sink. Clean area behind and under ice machine. Ceiling needs to be cleaned at the cook line area.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Detailed cleaning on the plates, metal/plastic bins and other utensils is needed. Clean slicer and juicer after use. Wash, rinse and sanitize all dishes/food contact surfaces and carefully inspect for cleaning before returning for use. Sanitizer at the 3 comp. sink was low at <200ppm during inspection. Corrected to 400ppm for Quaternary ammonia during inspection. Chlorine sanitizer at both dish machines was good at 100ppm, Employees should be checking sanitizer often at 3 comp. sink.
- Thermometers provided and accurate
GC .One thermometer was 32 F in an ice water bath and one was off at 40 F . Calibrate often to insure food temperatures are accurate.
- Utensils & equipment properly stored, air-dried, handled
GC Air dry dishes before stacking.
- Non-food contact surfaces clean
GC Better cleaning is needed on the storage shelving for dishes and also on the soda refrigerator gaskets.
- Hands clean and properly washed
GC Employees should be washing hands often especially before beginning the shift, after using the bathroom, after smoking or anytime hands become contaminated like hands touching the face or changing work duties.
- No cross-connections
GC Insure 2 inch air gap at dishwasher and ice bin at the bar. Also, raise the spray nozzle 2 inches above the flood rim at the dishwashing area.
- Original container for storage of milk & shellfish
GC Only store milk and shellfish products in the original container.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace pans that are no longer easily cleanable due to carbon buildup. Replace broken whips, cracked knives and pans. Install splash guard at bar or just keep clean mixing utensils away from hand wash sink. Keg refrigerator is rusted and needs to be replaced. Recaulk hand wash sinks.
- Food received at proper temperature
- Time as a public health control; procedures & records
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01/28/2010 | 97.5 |
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