- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
Approved storage is needed to keep all items off the floor. Chemicals shall be stored off the floor. Items in the storage building outside need to be min. 12 inches above floor. Keep all items min. 12 inches above floor if shelving is stationary. For portable storage racks, items shall be min. 6 inches above the floor.
- Dry food stored properly & labeled accordingly
Breading located under the ice bath shall be kept covered when not in use.
- Non-food contact surfaces clean
Clean bottom shelf of work table next to the fryer. Clean bottom shelf of table between prep sinks. Clean any dusty shelving and clean the cabinets in the front area.
- In-use utensils properly stored
GC Handle of scoop was found in the chicken breading. Spoons, spatulas, dippers, and other in-use utensils shall be stored between use in the food product with the handles extending out of the food, stored dry on a clean surface or in a container of water if the water is maintained at a temperature of at least 135F. Recommend cleaning in use utensils every two hours or swap out utensils with clean ones every two hours. Also, clean and sanitize the surface these are stored on every two hours.
- Floors, walls, ceilings properly constructed, clean, in good repair
GC Clean floors under equipment and near baseboards and corners.
- Insects, rodents, and animals not present
GC Dead pests were found in various places during inspection. Continue to work with pest control to eliminate all pests.
- Garbage properly handled & disposed; containers properly maintained
GC Keep dumpster doors closed. Dumpster is rusted at the bottom and needs to be replaced.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Raw chicken was above lettuce in the walk in cooler. Store all ready to eat items above raw meats. Store food to prevent cross contamination according to final cook temperatures. Foods with higher required final cook temperatures shall be stored below foods with lower required cook temperatures. For example, store fish above beef and beef above chicken. Prep sink for meats shall not be used for fish also. Prep sinks should not be used to store shipments on when received. Prep sinks are only to be used for food preparation activities.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace strainer that is tattered. Reconnect drain on ice machine to empty into floor drain and maintain a 2 inch air gap above floor. Shelving has lost its protective coating inside make unit and needs to be replaced. Remove paper lining from shelving and carts. Repair sink in the employee bathroom so that hot water is supplied. Hands shall be washed in the lavatory just outside bathroom until repaired since hot water is available there.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
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09/01/2010 | |
- Proper cold holding temperatures
Cole slaw stored in ice bath (metal pan) was 51. Owner discarded on site. Cold foods must be stored at 45 or below.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Detailed cleaning needed on slicer, cutting boards, and inside ice machine(CDI). No dishes were being wahed at the time of the inspection, booster heater was checked to make sure it is operating properly.
- Floors, walls, ceilings properly constructed, clean, in good repair
Some general floor cleaning needed underneath and behind equipmentgeneral wall cleaning needed throughout.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
Store all chemicals above the floor on approved shelves or dunnage racks.
- Food & non-food contact surfaces easily cleanable & in good repair
clean gakets on make unit doors, also clean door hinges on make unit. General cleaning needed on the sides and legs of equipment throughout.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooling
- Proper reheating procedures
- Time as a public health control; procedures & records
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09/18/2009 | |
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