- Proper employee beverage or tobacco use
An employee drink was sitting on a work table when I arrived today. The employee put a lid and straw on the drink and then set it back on the work table. All employee drinks are to have a lid and straw and be placed below or away from food prep surfaces, work tables and utensil storage areas.
- Non-food contact surfaces clean
Cleaning is needed on the compressor fan covers in the walk-in cooler, on a couple of shelves in the walk-in cooler, and on the inside of the microwave. Also, remove the plastic from the sides of the 2 door freezer.
- Proper cold holding temperatures
General Comment - The half and half in the one door reach-in cooler was 53 degrees. The air temperature of the unit was 51 degrees. All cold food msut be kept at 45 degrees or below at all times during storage.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
General comment - The lighting is a little bit low under the exhaust hood. It was 40-45 foot candles and must be at least 50 foot candles. Recommend changing the light bulbs to the energy efficient bulbs as they burn brighter.
- Food service equipment and utensils approved
General comment - The wooden utensils that are used for employee foods must be kept separate from utensils for the restaurant.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Raw meat, cooked shrimp and vegetables were all on the same prep sink. The raw beef and cooked shrimp were inside the sink thawing under running water. Raw meat is to be prepared in a separate prep sink from vegetables and ready to eat foods. Label prep sinks and use only for the intended purpose. / In the walk-in cooler, two containers of cooked chicken were stored on the same shelf and in direct contact with raw chicken. Keep all pre-cooked and ready to eat foods stored above or away from raw meats at all times.
- Food & non-food contact surfaces easily cleanable & in good repair
The air temperature in the one door reach-in cooler is 51 degrees and must be repaired right away. Do not store any potentially hazardous foods in this unit until it is repaired. / The cutting boards are in poor repair and must be replaced.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
The ice machine had significant amounts of algae/mildew build up inside it today. It must be cleaned on a routine basis. Recommend emptying the ice machine and washing, rinsing and sanitizing at least once per month.
- Thermometers provided and accurate
There was no 0-220 degree thermomter available today. A 0-220 degree thermometer must be available at all times to check hot and cold food temperatures.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
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12/02/2010 | |
- Food & non-food contact surfaces easily cleanable & in good repair
General comment. There is a small leak beneath the drain on the utensil sink. Repairs have been scheduled.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Need a new globe shield on a light fixture beneath the hood-the bulb is exposed.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
|
07/08/2010 | |
- Proper cooking time and temperature
General Comment. Chicken cannot be partially cooked, be sure is it thoroughly cooked to 165F in a continuous cooking process. After it is cooked through, it can be cooled for later use.
- Proper cold holding temperatures
General Comment. Fresh cut tomatoes need to be kept stored cold at 45 F or below.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Need to dust the AC vent in front of the hood. There is some dust build-up on the condenser fan covers in the walk-in cooler.
- Food & non-food contact surfaces easily cleanable & in good repair
There is a leak from the right back corner of the condenser in the walk-in cooler. Do not store any foods beneath this leak until it had been repaired.
- Time as a public health control; procedures & records
- Consumer advisory provided
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03/25/2010 | 101.0 |
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
General Comment. The wall in the men's restroom next to the toilet needs cleaning.
- Food & non-food contact surfaces easily cleanable & in good repair
General Comment. There was a split gasket on the middle door of the make unit. Replacement is in the facility, just has not been put on yet.
- Floors, walls, ceilings properly constructed, clean, in good repair
Some cleaning is needed on floors beneath equipment and around floor drains.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
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12/31/2009 | |
- Warewashing facilities maintained; test strips used
General Comment. Recommend using all hot water (140F+) to fill up the sanitizer compartment of the utensil sink. The booster heater doesn't have to work as hard to heat the water to 170F and it may help extend the life of the booster heater.
- Food & non-food contact surfaces easily cleanable & in good repair
General Comment. There is a small leak at the booster heater on the utensil sink. It is already been called in to a plumber.
- Non-food contact surfaces clean
Need to clean the bottom of the upright freezer. Be sure to thoroughly clean the handles of equipment.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
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09/29/2009 | |
- Proper cooling
General Comment. Be sure food are properly cooled. Once the food has cooled to 135F, it needs to be actively and rapidly cooled either in an ice bath, shallow pans in the walk-in cooler or in a freezer to 70F with in 2 hours, and then it needs to be cooled to 45F or below in the next 4 hours. (6 hours total to cool)
- In-use utensils properly stored
General Comment. The tongs should be kept on a clean dry surface or in the product with the handle out. They were hanging on the handles of equipment, where it could easily brush against employees pant legs.
- Food & non-food contact surfaces easily cleanable & in good repair
Need to replace the split gaskets on the make unit cooler doors. Need to remove the jack that is lifting the end of the make unit up, the jack is a very difficult to clean and has collected food debris. Need to adjust the height of the cooler by adding height to the wheels or using higher legs on the low side (something that is was to clean).
- Proper cooling methods used
There were several tightly wrapped portions of sticky rice sitting out at 82F cooling, it was cooked at around 10:30 this morning. Cooked rice is a potentially hazardous product and must be properly cooled. Recommend once the warm rice (at around 135F) is portioned, putting it in the freezer to rapidly chill it to 70F, then it can be moved to the walk-in cooler to drop to 45F or below. The rice was voluntarily disposed of.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
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06/23/2009 | |
- Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
General Comment. Hot water was only 122F. All three compartments of the utensil sink were either just filled up or were in use with hot water.
- Floors, walls, ceilings properly constructed, clean, in good repair
Need to clean the ceiling around the AC vent.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
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03/25/2009 | 99.5 |
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