- Proper cold holding temperatures
General Comment: Bleu cheese and thousand island dressings on salad top unit made in restaurant measured at 50-51F. Employee placed dressings in walk in cooler to cool faster. Potentially hazardous foods must be held cold at 45F or below. Recommend chilling containers before placing in salad make top unit.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
General Comment: Lighting is low (30-45 foot candles) at salad bar area and 3 compartment sink. Minimum of 50 foot candles is required. Replace burnt out bulbs.
- Toxic substances properly identified, stored, used
General Comment: One chemical bottle unlabled on storage shelf. Label all chemicals.
- No cross-connections
General comment: Spray gun attached to hose at can wash with water on creates a continuous pressure line that is not properly protected from backflow. A backflow preventer rated for continuous pressure must be installed in line if spray gun is to remain attached. Current preventer is not adequate.
- Non-food contact surfaces clean
Repeat. Clean underside of dirty drain board of sink, cooler gaskets of reach in units, under counter top drink machine and cabinets beneath.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
Repeat. Sanitizer tested below required 200 parts per million in sanitizer vat and also from dispenser (less than 100 ppm). Mix sanitizer manually unless dispenser is fixed.
- Utensils & equipment properly stored, air-dried, handled
Repeat. The majority of metal bins stacked clean had not been properly air dried before stacking. Allow time for proper air drying.
- Food received at proper temperature
- Shellstock tags retained
- Consumer advisory provided
|
02/23/2011 | 98.5 |
- Non-food contact surfaces clean
Detailed cleaning is needed on: the exterior of equipment, the undersides of the fryers, the interior and door gaskets of refrigeration units, the shelving throughout the facility.
- Meets illumination requirements; shielded; lighting & ventilation clean & in good repair
G.C. Detailed cleaning is needed on the hood system.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
G.C. The sanitizer strength was too weak at the time of this inspection. This was corrected immediately by the manager.
- Thermometers provided and accurate
G.C. Thermometers tested ok.
- Floors, walls, ceilings properly constructed, clean, in good repair
General cleaning is needed on the floors underneath equipment and shelving, along baseboards, and in corners.
- Food & non-food contact surfaces easily cleanable & in good repair
Repair the torn door gasket on the reach cooler below the make unit beside the fryers.
- Utensils & equipment properly stored, air-dried, handled
Several utensils were found stacked wet. Allow more time for proper air drying.
- Proper cooling methods used
Two containers of fried chicken in the cooling process were found in the reach in cooler from 65 to 80 F. Do not cool foods in the make unit as it is not designed for the cooling of foods.
- Food received at proper temperature
- Shellstock tags retained
- Washing fruits & vegetables
|
03/04/2010 | 97.0 |
- Non-food contact surfaces clean
Detail clean line equipment and door gaskets.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
GC- some pans checked were dirty, however, all other food contact surface cleaning and sanitizing looked good today.
- Utensils & equipment properly stored, air-dried, handled
Improvement is needed on air drying.
- Floors, walls, ceilings properly constructed, clean, in good repair
Some cleaning is needed on floors and walls behind and underneath equipment.
- Proper cooling methods used
Two containers of fried chicken were 55 F with lids that were completely shut in the cold make unit. Do not cool food in cold make units as they are not authorized to cool food. Also, vent food when cooling to facilitate a more rapid heat loss.
- 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
|
08/31/2009 | |
- Non-food contact surfaces clean
Cleaning needed on storage shelving above the 4 compartment sink, on shelving in the walk in cooler, inside and outside of the coolers on the front line.
- Floors, walls, ceilings properly constructed, clean, in good repair
Floor cleaning needed underneath shelving near the 3 door freezer and floor and wall cleaning needed underneath the 4 compartment sink.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Lemons cannot be out on the beverage station without sneeze guard protection. The lemons were removed during the inspection.
- Food contact surfaces cleaned & sanitized; approved methods and sanitizers
The back of the blade on the meat slicer was not clean and the small metal containers need better cleaning especially on the outside lip. Also, the sanitizer reading was marginal reading barely 200ppm for QUAT sanitizer. The dispenser needs to be adjusted. Contact your supplier for adjustments.
- 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
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01/12/2009 | 99.5 |
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