Restaurant: Kal-bee Restaurant, L.L.C.
Address: 609 Snidow Street, Pembroke, VA 24136
Type: Full Service Restaurant
Total inspections: 2
Last inspection: 01/10/2015
Food Storage - Prohibited Areas Observation: Food stored in mechanical rooms.
Correction: Cease food storage in mechanical rooms.
01/10/2015
Routine
Hot water heater turned off until 4:00 pm. Dish machine at 110F. Do not use the dish machine until temperature reaches 120 min. Dish machine is used at the end of night as per PIC. Reminder to meet the cooling requirements for PHFs 134F - 70F in 2 hours and 70F - 41F in 4 hours.
Food Storage - Clean and Dry Location (corrected on site) Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
Warewashing Machines, Sanitizer Level Indicator Observation: The warewashing machine is not equipped with a device to warn of low sanitizer and detergent level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. Correct in 30 days.
Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) Observation: The cleaning schedule for the tea urn dispensers is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
Correction: Wash - rinse and sanitize the tea urn and dispenser each day. Begin correction today.
Physical Facilities - Cleaning Frequency and Restrictions Observation: Floor behind grill and cookline in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Increase the cleaning frequency to keep organics reduced. Correct in 5 days.
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