- Non-food contact surfaces clean
General Comment. Need to clean the crumbs out of the bottom of the freezer.
- Floors, walls, ceilings properly constructed, clean, in good repair
Need to clean the floor beneath the fryers. The floor drain for the utensil sink need cleaning.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
The toilet does not flush correctly. Need to have toilet repaired.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooling
- Proper hot holding temperatures
- Time as a public health control; procedures & records
- Consumer advisory provided
- Proper cooling methods used
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01/12/2011 | 98.5 |
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
Clean bathroom and replace broken towel dispenser. Remove large plastic bus pans from the bathroom.
- Hands clean and properly washed
Employee was texting while in the process of cooking food and touched the food without washing hands. Employees shall wash their hands thoroughly in a hand washing lavatory before starting work, after smoking, after each visit to the toilet, and as often as may be necessary to remove soil and contamination.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
GC .Lighting is 36 f/c at the prep sink. Provide lighting at 50 f/c in the food prep and dish washing area. See additional comments in the transitional permit.
- In-use utensils properly stored
GC Cup was being used to dispense sugar. 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.
- Non-food contact surfaces clean
GC Hood, sugar container, and shelving needs to be cleaned.
- Dry food stored properly & labeled accordingly
GC Label the sugar container.
- No cross-connections
GC Spray nozzle at can wash was still connected to hose. Either disconnect spray hose after each use or provide back flow prevention that is made for continous pressure.
- Proper employee beverage or tobacco use
Open can of soda was found in the kitchen on a work table used for employees. Employee beverages are to be contained in a cup with a lid and straw. Beverage containers shall not be stored on or above a food contact surface and must be handled in a way so as to avoid cross-contamination. Manager was spoken with concerning the matter and will come up with a solution to keep beverages contained in a cup with lid and straw.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repair floor tile damage and all items listed in the transitional permit.
- Food & non-food contact surfaces easily cleanable & in good repair
Shelving is beginning to oxidize and needs to be replaced. Handle guards are missing on the True freezer and need to be replaced. See all items needed for repair in the transitional noncompliant list. List will be given to manager at end of inspection.
- Thermometers provided and accurate
Thermometer was not working and was not capable of checking cold holding food temperatures (50-550 F). Provide thermometer capable of reading temperatures 0-220 F and use regularly.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooling
- Proper hot holding temperatures
- Time as a public health control; procedures & records
- Consumer advisory provided
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07/20/2010 | |
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