- Utensils & equipment properly stored, air-dried, handled
GC: Metal spoons stored in soiled container. Clean storage containers for utensils frequently.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
GC: Paper towel dispenser in front area does not function correctly. Provide paper towels until unit can be adjusted.
- Food service equipment and utensils approved
GC: Residential stove in kitchen does not meet NSF/ANSI standards. Remove from establishment.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
GC: Sanitizer in spray bottle tests 200 ppm chlorine. Maintain chlorine sanitizer between 50-100 ppm.
- Floors, walls, ceilings properly constructed, clean, in good repair
GC: Seal holes around pipes in ceiling in dry storage room to prevent entrance of pests.
- Garbage properly handled & disposed; containers properly maintained
Have trash compactor leaking wastewater onto ground near storm drain repaired or replaced.
- Proper cold holding temperatures
Potentially hazardous foods held above the cooling level of the top of make unit #4 were not cold enough (cheese 50F, turkey 51F). A few potentially hazardous foods in make unit #2 were out of temperature because of several gallons of tea which were placed into the bottom of the unit to cool less than 2 hours ago (black beans 54F, garlic butter 51F, salad with meat and cheese 60F). All potentially hazardous foods must be maintained at 45F or less. All items had been out of temperature less than two hours and were placed into refrigeration or discarded.
- Food & non-food contact surfaces easily cleanable & in good repair
Resurface/replace cutting board with deep cuts. Repair split slicer electrical cord. Replace missing wire rack clip in back make unit. Repair leaking meat prep sink handle and drain pipe.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Proper cooling
- Proper reheating procedures
- Proper hot holding temperatures
- Time as a public health control; procedures & records
- Consumer advisory provided
- Proper cooling methods used
- Proper thawing methods used
- Washing fruits & vegetables
|
01/13/2011 | 97.0 |
- Clean clothes, hair restraints
All employees that handle food need to have hair restraint of some kind.
- Non-food contact surfaces clean
G.C. Cleaning is needed on the door gaskets of the refrigeration units.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
G.C.. Be sure to place the storage bins used for utensils on a regular cleaning schedule.
- Food received at proper temperature
- Shellstock tags retained
- Washing fruits & vegetables
|
07/22/2010 | |
- Clean clothes, hair restraints
All employees that handle food need to have hair restraint of some kind.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
GC- Need to have slicer on a cleaning schedule at least once every 4 hours,
- Food & non-food contact surfaces easily cleanable & in good repair
GC-Need to have the leak in the freezer unit repaired, keep all food out from under leak until repaired
|
11/05/2009 | |
- Single-use/single-service articles properly stored, handled, used
All single service food containers such as the plastic and metal pans at the front tables must be stored in a manner so as to prevent contamination. The containers have been removed from public access and will be distributed individually by employees until/unless other approvable practices are developed.-
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Cleaning is needed on the utensils, can opener blade, measuring cups, and food storage containers.-
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Lighting of at least 50 ft-cd must be provided in food preparation areas. Dish area 35->50ft-cd, prep coolers 36->50ft-cd. Provide proper lighting.-
- Floors, walls, ceilings properly constructed, clean, in good repair
Seal the gap in the wall that surrounds the pipe entering the back closet. Replace the ceiling tiles in the back closet that have holes where pipes used to enter.-
- Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
The cold water will not turn on at the can wash. Hot and cold mixing water must be available at the can wash.-
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Proper cooling
- Proper reheating procedures
- Proper hot holding temperatures
- Time as a public health control; procedures & records
- Consumer advisory provided
- Proper cooling methods used
- Proper thawing methods used
- Washing fruits & vegetables
|
01/08/2009 | 100.5 |
Restaurant representatives - add corrected or new information about SOCIALE GOURMET, 380 KNOLLWOOD STREET, Winston Salem, NC »