- Warewashing facilities maintained; test strips used
3 compartment sink was being used as storage area ensure 3 compartment sink area is clean & utilized for sink purpose.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Ice machine dirty and needs to be cleaned and sanitized.
- Food & non-food contact surfaces easily cleanable & in good repair
Ice scoop broken and not in good repair, manager states she has ordered a new ice scoop.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
Move all storage off of the floor onto approved shelving that is at least six inches off of the floor for mobile shelving & 12 inches stationary.
- Proper hot holding temperatures
Tornados & spicy sausage noted at 129 degrees, Hot holding temps are required to be 135 degrees.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
missing light shield in dry storage area, replace light shield.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
- Washing fruits & vegetables
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01/03/2011 | 94.0 |
- Toxic substances properly identified, stored, used
Chemical bottles are being stored above the clean drain board side of the 3 compartment sink. This has been a problem in the past and needs to be corrected by finding a different location for the storage of the chemicals.
- Floors, walls, ceilings properly constructed, clean, in good repair
Clean walls and floors behind and underneath equipment. Repair any damaged wall and floor tiles and properly seal. Clean floor drains. Properly repair wall under the hand wash sink out front and remove the cardboard.
- Non-food contact surfaces clean
Detailed cleaning is needed on the pipes under the 3 comp. sink, the ice machine that is only used to fill ice barrels for the storage of bottled or canned drinks. Clean bottom of refrigerator kept in the back. Clean shelving.
- Insects, rodents, and animals not present
GC Dead roaches were found during the inspection but none were living. Pest control made a visit during the inspection. Continue to work on the problem.
- Wastewater discharged into approved, properly operating wastewater treatment & disposal system; other by-products disposed of properly
GC Repair stopped up drain at the outside can wash.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Ice machines on top of drink stations needed additional cleaning today. Wash, rinse, and sanitize per manufacturers specifications. There was no sanitizer solution mixed up in the store, the santiizer compartment must be filled with enough solution (chlorine 50-100 ppm or its equivalent) to fully immerse clean dishes for at least two minutes. Also, spray bottles or buckets of sanitizer solution mixed to the proper concentration must be used to sanitize food contact surfaces in the store.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
Move all storage off of the floor onto approved shelving that is at least six inches off of the floor for mobile shelving and twelve inches for stationary shelving.
- Single-use/single-service articles properly stored, handled, used
Single service cups were stored in one of the cabinets under the drink station out of the plastic sleeving. Cups were overstacked in the dispensers and the cap for the standup dispenser was missing. Single service cups in storage are to be kept in the plastic sleeving and stacked at the proper level to protect the cups in the dispensers.
- Consumer advisory provided
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07/14/2010 | |
- Floors, walls, ceilings properly constructed, clean, in good repair
Clean walls and floors behind and underneath equipment. Repair any damaged wall and floor tiles and properly seal. Clean floor drains.
- Proper reheating procedures
GC- Hot dogs (8) and rancheros (12) were only 109 F- 115 F on the hot holding roller machine. These items had been reheating on the rollers for 3.5 hours and had only reached this temperature. All prepackaged and processed foods must be rapidly reheated to 135 F within two hours.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
GC- do not store any hazardous products over the clean drain board of the three compartment sink. This can contaminate clean dishware which can in turn contaminate food.
- Proper hot holding temperatures
Hot dogs (8) and racheros (12) were 109-115 F on the hot holding roller machine. A small amount of nacho cheese in a dispensing bag and a small amount of chili in a dispensing bag were left out overnight in the dispensing units at room temperature. The manager volutarily disposed of all items (see product disposition form) and denatured with bleach. All potentially hazardous food must be held at 135 F or higher in hot holding. Adjust the temperture on the machine before serving any more of these items.
- Insects, rodents, and animals not present
I saw several dying roaches in the utility room in the back of the store. Continue to work with pest control to control this problem.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
Move all storage off of the floor onto approved shelving that is at least six inches off of the floor for mobile shelving and twelve inches for stationary shelving.
- Garbage properly handled & disposed; containers properly maintained
Replace the trash dumpster and have a drainplug installed on the cardboard dumpster.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
The ice machine needs to be cleaned thoroughly. The three compartment sink was not set up properly: there was discarded food product in the sanitizer sink and the rinse and sanitizing sinks and the clean drainboard were dirty. The rinse and sanitizing compartment as well as the clean drainboard must be kept clean at all times. There was no sanitizer solution mixed up in the store, the santiizer compartment must be filled with enough solution (chlorine 50-100 ppm or its equivalent) to fully immerse clean dishes for at least two minutes. Also, spray bottles or buckets of sanitizer solution mixed to the proper concentration must be used to sanitize food contact surfaces in the store. The manager corrected all items except for the ice machine, I will be back within ten days to recheck.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Consumer advisory provided
- Washing fruits & vegetables
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07/17/2009 | |
Restaurant representatives - add corrected or new information about WILCO HESS #106, 4019 REYNOLDA ROAD, Winston-Salem, NC »