- Food & non-food contact surfaces easily cleanable & in good repair
General Comment. A couple of gaskets on the coolers were splitting in the corners. The drawer cooler beneath the grill is not working-it is not being used for food storage currently.
- Proper cold holding temperatures
General Comment. The foods on the salad bar ranged between 45-47F. The temperature of the bar was adjusted during the inspection.
- In-use utensils properly stored
The hot water for holding utensils was not hot enough at 118F, it needs to be at least 135F. There was a scoop in a warmer with no water in it. In use utensils need to be stored in the product with the handle out, in a water bath heated to 135F, or on a clean dry surface.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
The soap dispenser did not work in the bar, no soap was available. One of the toilets in the women's room is out of order and one of the handsinks does not drain.
- Utensils & equipment properly stored, air-dried, handled
Utensils need to be air dried before stacking. It is good to have the utensils spread out in a single layer to dry, but air needs to be able to circulate inside of the pans instead of having them sit on a flat surface where no air can get inside of the pans.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
|
07/14/2010 | |
- Food & non-food contact surfaces easily cleanable & in good repair
General Comment. Equipment repairs are good except for the worn areas on the display case.
- Proper cold holding temperatures
General Comment. One pan of macaroni noodles were 48F, be sure that food kept in ice bath during rush time are being held at 45F or below.
- Warewashing facilities maintained; test strips used
General Comment. The gauge on the dish machine is reading 170-173F during the final rinse cycle-it should be 180F or above. The plate temps were consistently 163F.
- In-use utensils properly stored
Need to use dipper wells and make sure they stay on for holding in use utensils. Other options include keeping in use utensil in a water bath held at 135F or above, keep utensils in the product with the handle up, or keep utensils on a clean dry surface.
- Utensils & equipment properly stored, air-dried, handled
There were several racks of clean utensils stored next to the handsink in the dish washing area. Need to keep at least 18 inches of separation between clean utensil storage and hand sink, or have a splash guard installed for the hand sink.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
|
02/17/2010 | 101.0 |
- Utensils & equipment properly stored, air-dried, handled
Allow pans, plates and bowls to air dry before stacking.
- Food & non-food contact surfaces easily cleanable & in good repair
General Comment. Thank you for working on equipment repairs. The display case ha damaged areas on the interior and the exterior.
- Warewashing facilities maintained; test strips used
General Comment. The dish machine was working well, but needed some cleaning.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Need to improve utensil cleaning. Several cleaned plates and bowls had food debris on them. The inside of the icemachine needs detail cleaning.
- Non-food contact surfaces clean
Some general equipment cleaning is needed. Examples include the door frames of several coolers, the inside of preptable drawers, and the insides of the bar coolers.
- Garbage properly handled & disposed; containers properly maintained
The dumpster area needs cleaning. There is litter outside of the dumpsters. The cardboard dumpster is over full. Both dumpsters need plugs.
- Floors, walls, ceilings properly constructed, clean, in good repair
The floor in the bar needs cleaning especailly around the floor drains.
- Food received at proper temperature
- Time as a public health control; procedures & records
|
11/19/2009 | |
- Proper cold holding temperatures
General Comment. One pan with 3 uncooked crabcakes was 50F, be sure to immediately transfer foods between coolers.
- Toxic substances properly identified, stored, used
General comment. There was one mislabeled chemical bottle.
- Floors, walls, ceilings properly constructed, clean, in good repair
Need to clean the floors and walls more thoroughly beneath equipment.
- Insects, rodents, and animals not present
Rodent droppings in the back dry storage area.
- Food & non-food contact surfaces easily cleanable & in good repair
The display case has chipping paint and some damaged areas and finishes.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
|
08/17/2009 | |
- Proper cold holding temperatures
General Comment. The small prep cooler next to the display case was off temp. The only potentially hazardous food in the cooler was 2 crab dips (50-51F) which were immediately disposed of. Be sure to keep any potentially hazardous foods in this cooler until it is repaired.
- Garbage properly handled & disposed; containers properly maintained
General Comment. The new dumpster are missing plugs, a call was placed to the dumpster company.
- Food & non-food contact surfaces easily cleanable & in good repair
Need to have the prep cooler next to the display case repaired to maintain food temps below 45 F. The display case has chipping paint. The bottom of the microwave near the dessert area is cracked. A couple of wire racks in some of the coolers are starting to chip.
- Floors, walls, ceilings properly constructed, clean, in good repair
The floor in the bar needs cleaning beneath the hand sink. The floor of the can wash has some cracked floor tiles.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
There was a sheet pan of oysters with a linen napkin over them. There needs to be parchment paper of other separation between the food product and the linen.Need to remove the sanitizer dispenser from over the food prep sink. Need to move the drain for the soda gun from over the ice bin in the bar, the drain should no be over any food (ice) or food contact surface.
- Time as a public health control; procedures & records
|
05/04/2009 | 99.5 |
- Proper cold holding temperatures
General Comment. All of the food temps were good except the half and half in the wait station cooler (51F). The cooler in the bar had milk in it 47-48F. Thank you for keeping temperature logs on the coolers and the temps were much better in the main food coolers.
- Non-food contact surfaces clean
General Comment. Overall equipment cleaning looks good. The door frame of the sauce cooler needs cleaning.
- Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
General comment. Hot water was 168. It is only required to be 140F.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Repeat. The slicer needs to be cleaned more thoroughly. Need to clean the diverter on the ice machine. Small utensils need to be cleaned more thoroughly.
- Food & non-food contact surfaces easily cleanable & in good repair
Thank you for replacing split gaskets on some of the coolers and repairing the coolers to maintain safe food temps, but the wait station cooler is running warm (50F air temp) and the bar cooler is warm (air temp 47F). The display cooler is no longer used for food storage, but it is still in poor repair.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
|
01/13/2009 | 96.5 |
Restaurant representatives - add corrected or new information about TWIN CITY CHOP HOUSE, 115 S MAIN STREET, Winston Salem, NC »