- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Dirty utensils observed in rinse and sanitizer vats. These vats must remain clean at all times. / Meat slicer and can openers found unclean. Thoroughly clean slicer after every use and can opener frequently.
- Proper employee beverage or tobacco use
Employee beverage stored over prep table on shelf without lid. Employees are allowed to have beverages in kitchen so long as they are stored below a food or food contact surface and consumed in a sanitary manner. This is best practiced by drinking through a lid and straw.
- Toxic substances properly identified, stored, used
General Comment - Sanitizer bottle was unlabeled. Label all chemicals as to its contents.
- Proper cold holding temperatures
General Comment: Fried rice (50F) and cooked chicken (48F) found in 3 door cooler. Potentially hazardous foods must be maintained at 45F or below at all times. Items were discarded by managment and unit was turned down.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
General Comment: Remove broken laminate board, linoleum from the bottom of the worktable, and cardboard from shelving throughout facility.
- Food service equipment and utensils approved
General Comment: Sliding glass door freezer is not listed with NSF commercial listings and is not approved for food service. Remove. / The lids for the dry food bins must be approved for food contact. A couple need to be replaced.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Non-food contact sides of bowls observed sitting on foods on make unit. Do not allow these surfaces to touch foods. / In make unit, sauces and vegetables were uncovered and raw foods were stored over ready to eat foods. Cover all foods during storage and never store ready to eat foods beneath raw foods.
- Thermometers provided and accurate
Only metal stem type thermometer provided tested 38F in ice bath and should read 32F. Thermometer could not be recalibrated. Get new thermometer.
- Food & non-food contact surfaces easily cleanable & in good repair
Repair leaks at 3 vat sink faucets. Repair chipped wire shelves in coolers. / Remove the broken ice machine.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
Repair non-flushing urinal in men's restroom.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repeat. Clean floors throughout kitchen including under large equipment and along baseboards. Repair separating floor tiles and baseboard damage throughout.
- Non-food contact surfaces clean
Repeat. Clean legs and bottoms of prep tables and sinks, cooler gaskets, shelving, inside microwave, behind lid of make unit and cooler shelves.
- In-use utensils properly stored
Several bowl and cups being used as scoops for dry foods and rice. Utensils must have a handle that does not come in contact with the food. / Knife wedged between make unit and prep table. Do not store utensils in unclean areas like between equipment.
- Single-use/single-service articles properly stored, handled, used
Single use skewers in cup had dried sauce on them. Invert take out containers throughout kitchen. Single use articles must be stored in a way to prevent contamination.
- Clean clothes, hair restraints
Two out of three employees engaged in food preparation were not wearing appropriate hair restraints today.
- Food received at proper temperature
- Shellstock tags retained
- Consumer advisory provided
|
03/10/2011 | 90.0 |
- Food service equipment and utensils approved
A three pronged garden tool was found being used in the first make unit to separate food items. This utensil does not meet the standard for being smooth and easily cleanable and was immediately removed by the manager.
- Non-food contact surfaces clean
Detailed cleaning is needed on: the exterior of cook line equipment, the wire shelving, and the interior and door gaskets of reach in refrigeration units.
- Doors self-closing where required; all windows screened
G.C. Repair the small gaps around the rear screen door to prevent the entrance of pest.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repair all damaged areas of the floor throughout the facility.
- Food & non-food contact surfaces easily cleanable & in good repair
Repair the condensation leaks found below the first make/ reach in cooler unit and the 3 door reach in cooler. Repair the torn door gasket on the stand up freezer.
- Utensils & equipment properly stored, air-dried, handled
Several metal pans were found stacked wet allow more time for proper air drying.
- Single-use/single-service articles properly stored, handled, used
Store all single service items in a manner that prevents contamination of the food or mouth contact surface, either inverted, in a dispenser, or in the original packaging. Metal to go trays and styrofoam cups were found unprotected.
- Proper cooling methods used
Two large pans of chicken and one large pan of rice were found cooling on the counter the temperatures ranged from 150 - 160 F. The following methods are approved for active cooling: (1) placing the food in shallow pans, (2) separating the food into smaller or thinner portions, (3) using rapid cooling equipment, (4) stirring the food in a container placed in an ice water bath, (5) using containers that facilitate heat transfer, (6) adding ice as an ingredient, or (7) other effective methods These items were placed in thinner pans and placed in the reach in coolers or placed in hot holding units by the manager.
- Food received at proper temperature
- Shellstock tags retained
- Washing fruits & vegetables
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05/04/2010 | |
- Non-food contact surfaces clean
Detail clean line equipment and tops of prep shelves.
- Proper cooling methods used
GC- one pan of fried chicken was 62 F in the cold make unit, this pan was tightly wrapped. Vent potentially hazardous food when cooling to facilitate rapid cooling of product.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
GC- one pan of garlic oil mixture was set out on the prep cart by the woks. This is a potentially hazardous mixture and should be held at 45 F or below. You may keep a small working amount out during the lunch and dinner rush.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
GC- the men's restroom needs some cleaning and minor wall repair.
- Utensils & equipment properly stored, air-dried, handled
Improvement is needed on air drying pans. Do not stack pans until they are dry.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repair any wall, baseboard or floor damage and properly seal. The floor is going to need to be replaced soon. Clean walls, floor and floor drains. Repeat violation.
- Food & non-food contact surfaces easily cleanable & in good repair
Replace any worn shelving in coolers. Reseal the sinks to the wall if the sealant is damaged or cannot come clean. Repair any leaking faucets in the kitchen. The hot water heater is not operating properly and needs to be repaired.
- Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
The hot water temperature was 104 F and dropped to 97 F during the inspection. The hot water heater pilot light was off, do not turn off hot water heater for ANY reason. Have a certified technician check the hot water heater to ensure it is working properly.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Time as a public health control; procedures & records
- Consumer advisory provided
- Washing fruits & vegetables
|
10/13/2009 | |
- Floors, walls, ceilings properly constructed, clean, in good repair
Clean floors, walls and ceilings, especially underneath equipment. Repair any floor or wall damage and properly seal. Clean floor drains. Repeat violation.
- Not used for domestic purposes
Do not store any bedding materials in the kitchen.
- Garbage properly handled & disposed; containers properly maintained
GC- the dumpster area needs some cleaning.
- Thermometers provided and accurate
GC- the reach in cooler did not have a working thermometer inside of the unit. All refrigerators must have working thermometers inside of the unit.
- Doors self-closing where required; all windows screened
GC- the screen door needs to be self closing.
- Non-food contact surfaces clean
Heavy cleaning is needed on the undersides of equipment, equipment legs, drainage or water lines, line equipment, equipment shelves and door gaskets. Repeat violation.
- Storage spaces clean, storage above floor; approved storage for mops, brooms, hoses & other items
Move all storage off of the floor onto approved shelving.
- Food & non-food contact surfaces easily cleanable & in good repair
Recaulk any equipment or sinks to the wall and properly seal.
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
Recaulk toilet and sink fixtures to the wall and floor and properly seal. Repair all floor and baseboard damage and properly seal. The floors need to be replaced.
- Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
The hot water temperature out of the tap at the three compartment sink was 125 F and needs to be at least 130 F if using chemicals to sanitize. The manager adjusted the water heater to 130 F.
- Food received at proper temperature
- Shellstock tags retained
- Time as a public health control; procedures & records
- Consumer advisory provided
- Washing fruits & vegetables
|
06/03/2009 | |
- Non-food contact surfaces clean
Clean line equipment, inside of coolers, door gaskets, shelving and non food contact surfaces of dishware. Repeat violation.
- In-use utensils properly stored
GC- One unapproved scoop was in a dry food bin. All scoops must have a handle and be stored with the handle out of the product.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
GC- lighting ranged from 20-26 fc throughout the kitchen. Lighting must be at least 50 fc in food prep areas and 10 fc in non food prep areas. Replace light bulbs with high intensity light bulbs.
- Dry food stored properly & labeled accordingly
GC- one bag of rice was opened and not sealed shut in the dry storage area. All dry food must be transferred to an approved food service container after opening. However, all other dry storage looked good.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Improvement is needed on cleaning soda fountain and tea urn nozzles and dishwashing. I will be back within ten days to recheck.
- Floors, walls, ceilings properly constructed, clean, in good repair
Repair any ceiling, floor or wall damage and properly seal. Clean ceiling, walls and floors, especially underneath and behind equipment. Clean dirty floor drains. Repeat violation.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Several tubs of raw chicken, beef and raw eggs were stored over cooked or ready to eat foods in the coolers. Do not store raw meat or eggs above cooked or ready to eat food. The manager moved all raw product to the bottom shelves.
- Source in accordance with 15A NCAC 18A .1700; hot & cold water available; under pressure
The hot water out of the tap at the three compartment sink was 124 F today. The hot water temperature out of the tap must be at least 130 F if using chemicals to sanitize.
- Food & non-food contact surfaces easily cleanable & in good repair
The three door cold make unit is holding an ambient air temperature of 48 F. Do not store any potentially hazardous food in this cooler until it is repaired. Replace torn door gaskets and worn shelving. Repeat violation.
- Food received at proper temperature
- Shellstock tags retained
- Proper cooking time and temperature
- Proper reheating procedures
- Time as a public health control; procedures & records
- Consumer advisory provided
- Washing fruits & vegetables
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02/19/2009 | 92.5 |
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