- Proper employee beverage or tobacco use
An employee was eating and drinking while washing dishes. Employee food and beverage should not be consumed in the kitchen, and not while engaging in food handling or utensil cleaning.
- Floors, walls, ceilings properly constructed, clean, in good repair
General Comment. Thanks for working on ceiling repairs in the dish room. Overall floor cleaning looks better, but could still use improvement.
- Non-food contact surfaces clean
General Equipment cleaning looks better, but some work is still needed in the cabinets and in the cooler at the buffet.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Need to replace several burned out light bulbs throughout the facility. (repeat)
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Repeat. Many cleaned plates, pans had food debris on them. The sanitizer at the sink and in the bucket was not strong enough, be sure the chemical has fed into the sanitizer dispenser before filling sink or containers. There was also food debris in the sanitizer compartment of the utensil sink. Clean in place equipment needs more thorough cleaning. Examples include the slicer, blender, mixer and tilt kettle.
- Utensils & equipment properly stored, air-dried, handled
Repeat. Many pans and some plates were stacked wet. Allow utensils to air dry before stacking.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
There was no soap at the hand sink for the buffet/omelet station. There was also no soap at the wait station near the buffet.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
There were several open displays of food on the breakfast buffet today (biscuits, gravy, granola, oatmeal toppings, muffins). All foods for customer self service need to be protected behind sneeze guards, or be wrapped.
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
|
03/02/2010 | 93.5 |
- Dry food stored properly & labeled accordingly
All of the dry foods in the bakery area need to be kept in covered containers or sealed bags.
- Non-food contact surfaces clean
General Comment. Overall cleaning on non-food contact surfaces looked pretty good, but could use some additional work.
- Insects, rodents, and animals not present
General Comment. Pest control looks better-observed live cockroach in the Hearn kitchen and the catch basin for the soda nozzles in the Hearn had a couple of fruit flies around them.
- No cross-connections
General Comment. The hose for the tilt skillet needs to have a back flow prevention device installed at the water supply.
- Garbage properly handled & disposed; containers properly maintained
General Comment. There is some debris outside of the dumpster. Need to unclog the drain in the downstairs can wash (lodging).
- Floors, walls, ceilings properly constructed, clean, in good repair
Need to clean floors more thoroughly. Need to repair the tracks in the ceiling in the dish room. Need to clean walls beneath equipment. The floor in the banquet cooler in the Hearn kitchen needs cleaning.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Need to replace many burned out light bulbs throughout the facility. Need to dust the light shields in the buffet area.
- Food & non-food contact surfaces easily cleanable & in good repair
Need to replace the split gaskets on the coolers on the chef's line. The shelving in the produce cooler is chipping and corroded. The shut off valve on the soda dispenser was repaired before the end of the inspection. The catch basins for the soda nozzles need to drain at the Hearn beverage station.
- Utensils & equipment properly stored, air-dried, handled
Repeat. Allow pans to air dry before stacking.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Repeat. Need to improve utensil cleaning. There were several cleaned plates and pans with food debris on them. The blender needed cleaning. Needed to clean the kettle. CDI-Soiled utensils were pulled and re-washed.
- Handwashing facilities provided
Repeat. The handsink in the back of the kitchen has been removed and is in process of being installed in the prep area-where a sink used to be. All of the areas that had previously had hand sinks installed must have working handsinks.
- Food service equipment and utensils approved
The canned beverage coolers are not designed to store ice for consumption, they should only be used for cooling cans. Need to keep all gas operated ovens beneath the hood system-the pizza oven and Blogget oven stick out from beneath the hood. The sous vide machine is not NSF certified.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
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10/27/2009 | |
- Warewashing facilities maintained; test strips used
General Comment. Recommend having chlorine sanitizer test strips in the bar for the dish machine.
- Food & non-food contact surfaces easily cleanable & in good repair
General Comment. Thank you for replacing the shelving in the meat cooler. The shelving in the produce cooler is corroded in places. Need to replace 3 split gaskets in the coolers along the chefs line.
- Non-food contact surfaces clean
General equipment cleaning is needed. Some areas include the breakfast bar cabinets and chaffers, the shelving in the meat walk-walk-in cooler, outsides of equipment like the under counter cooler in the breakfast bar.
- Utensils & equipment properly stored, air-dried, handled
Repeat. Allow pans to air dry before stacking.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Repeat. Need to improve utensil cleaning. There were several cleaned plates and pans with food debris on them. Need to clean the ice machine in the Hearn kitchen. CDI- Dirty utensils were pulled and re-washed.
- Floors, walls, ceilings properly constructed, clean, in good repair
Some floor cleaning is needed in the bar, the hearn kitchen walk-in cooler, and beneath shelving and equipment in the main WS prime kitchen.
- Handwashing facilities provided
There is only one handsink in the wait station and one handsink in the dish machine area of main kitchen. Need to replace the handsink that has been removed from the utensil sink area. Recommend proceeding with the plan to add the handsink in the food prep area. (repeat)
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
|
05/26/2009 | 95.5 |
- Floors, walls, ceilings properly constructed, clean, in good repair
General Comment. Floor wall and ceiling cleaning looks much better, especially in the Hearn kitchen. Need to have the ceiling tiles over the clean drain board for the dishmachine replaced.
- Food service equipment and utensils approved
General Comment. The rice cooker is for residential use only, need an NSF approved commercial rice cooker. Please provide cut sheets for the new pizza oven, and be sure it is kept beneath the hood.
- Food in good condition, safe and unadulterated
General Comment. There were a couple of bags of molded basil in the vegetable walk-in cooler. Be sure to check fresh produce more often for spoilage.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
Need to have the lighting repaired under the hood. Some of the fixtures are not on.
- Insects, rodents, and animals not present
Pest control is looking better, but a live cockroach was observed beneath the drainboard of the dish machine.
- Utensils & equipment properly stored, air-dried, handled
Repeat. Allow pans to air dry before stacking.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Repeat. Need to improve utensil cleaning-plates and pans. Need to improve cleaning on clean-in-place equipment (blenders, slicers).
- Food & non-food contact surfaces easily cleanable & in good repair
Repeat. Need to replace the rusty shelving in the walk-in coolers. The small juice cooler in the main wait station was not keeping beverages cold.-air temp 57F. Need to seal the holes in the counter at the handsink in the wait station, splashes are leaking all over the floor.
- Handwashing facilities provided
There is only one handsink in the wait station and one handsink in the dish machine area of main kitchen. Need to replace the handsink that has been removed from the utensil sink area. Recommend proceeding with the plan to add the handsink in the food prep area.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
|
02/18/2009 | 94.0 |
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