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How clean is your favorite restaurant? - China Refrigerator Replacement Part - Thermostat Control P by grass lawn

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How clean is your favorite restaurant? - China Refrigerator Replacement Part - Thermostat Control P by
Article Posted: 08/24/2012
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How clean is your favorite restaurant? - China Refrigerator Replacement Part - Thermostat Control P

Business,Business News,Business Opportunities
Premise Name Premise Address1 Premise City Insp Date Est Type FinalScore SUM Comments BUDDY'S BBQ 5945 WILKINSON BLVD BELMONT 14-May-2012 2 99.0 - Thaw all foods (frozen chicken) from freezer to cooler overnight,under cool running water, or in a microwave. You may take foodsfrom frozen state to ready to eat in one uninterrupted cookingprocess as well; boxes of food in walk-in freezer up off the flooron approved shelving; More separation is needed between chemicalsand coffee filter storage in cabinets; Minor floor and wallcleaning is needed under deep fryers and behind bread warmer.g.c. #46 Dust guards on all floor fans; Make sure that hand sink isaccessible for use in BBQ pit. Do not use it for storage; Keep allhot holding potentially hazardous foods at 135F and above.

Sausagewas 80F. Hold sausage in a hot holding unit while waiting to fillorders. Sausage was thrown away at time of inspection; Moredetailed cleaning and sanitizing is needed on slicer and on choppergasket as used. CHILI'S #214 3086 EAST FRANKLIN BLVD GASTONIA 14-May-2012 1 98.5 - Repair condensation leaks in the old walk in and the salad cooler(on line) - split gaskets on: salad dressing cooler (waitress area)/ bar cooler that holds food items - clean gaskets where neededbefore you loose them; Air dry ALL ware before stacking for storage- do not store knives in between the sink strainer and the sink(prep area)- utensils stored in condensation leak from the saladcooler (on line) - soup bowls stored in VERY soiled conditions(waiterss line) - ice cream scoop stored in 100 PPM Quat (maintainat least 200 PPM); Soiled ware ( it is a noticable difference fromthe last inspection - KEEP IT UP!) - remove paper stickers fromware befpre using. DYNASTY BUFFET 2932 EAST FRANKLIN BLVD.

GASTONIA 18-May-2012 1 92.5 - Clean all gaskets - split gaskets on: walk in cooler, one doorcooler, sandwhich unit - replace melted bus buckets that are usedFOR FOODS- replace or repair cutting boards - corosion on shelvesin the walk in; Raw chicken 60 ( do not prep more that you canhandle)- raw shrimp 50 (same) - iced items on the buffet need tohave the ice all the way to the top of the containers to acheiveconsistant cold holding temps; Clean olod food off of pans utensilsEtc; Clean shelves, tables; Do not reseve food that has alreadygone to the buffet tables (this is considered "served" food);Bucket of raw shrimp on thr floor - do not prepeare more chickenthen a prep cook can handle (one case per worker) observed 3 casesand one emplyee working on it - cover food in the walk in - foodscoops need handles - used food and new food crossing paths in thekitchen when used food is put throught that pss thru window - meatsstored over vegetables (reach in's) -wasabI and cut radish notunder the sneeze guards - can not use beverage cooler for foodstorage (see metal sticker on upper left side of cooler) - do notprepare food on top of garbage cans - box of cookies on a hand sink(waitress area); Air dry A:LL ware before stacking for storage -utensild stored in soiled containers GOLDEN CHINA 1001-A GASTONIA HWY BESSEMER CITY 18-May-2012 1 95.5 - Hand washing needs to be done in the hand sink. Critical itemEmployee washed hands in the dish sink; Children should not beallowed in the kitchen; Freezer is not NSF approved; Side storageroom is not approved. HARDEES - LOWELL 1629 716 MCADENVILLE ROAD LOWELL 16-May-2012 196.5 - Clean floor of dry storage building. General Comments: (GC #23) -Quickly cooling methods should be used to cool quickly from 135 Fto min.

70 F within two hours and then cool from 70 F to 45 F andbelow within the next four hours; Clean top surfaces in kitchen.Clean racks in cooler; Cover ice bin at soda fountain; Keepdumpster closed. HOOTERS OF GASTONIA 3725 EAST FRANKLIN BLVD GASTONIA 17-May-2012 197.0 - Sheid lights in the shed (single service items stored there) -clean light sheilds in both walk in's and the soda room REPEATITEM; Air dry all ware before stacking REPEAT ITEM; Split gasketson : walk in cooler / on line cooler / walk in freezer REPEAT ITEM;Clean old food of of ware better REPEAT ITEM; Dumpster doors open //clean garbage and grease off of the dumpster area floor REPEATITEM JIA ASIAN FUSION 3826 SOUTH NEW HOPE ROAD SUITE #1 GASTONIA16-May-2012 1 98.0 - Air-dry all food ware before it is stacked for storage; Do notstore employee drinks in hand sinks. They should be accessible atall times; Keep all dry foods covered when not in use; Keep allemployee beverages stored below and not on or over food prep areas.Beverage was moved at time of inspection; Keep quaternary ammoniasanitizer up to minimum strength of 200 ppm at all times. Use teststrips and change sanitizer out more often.

Make sure that dishmachine is sanitizing properly at all times. Make sure that icemachine and ice scoop holder is cleaned and sanitized on a routine(weekly) basis. KORNER SANDWICH 2605 SOUTH YORK ROAD GASTONIA 14-May-2012 1 95.0 - Bug spray needs to be stored away from meat prep sink; Need toclean vegetable prep sink. Critical item; Food scraps in middle vatof dish sink. Critical item Middle vat of dish sink is for rinsingclean dishes only; Chili was 115 degrees.

Critical item Hold allhot foods at 135 degrees or more. LOGANS ROADHOUSE #209 2840 E FRANKLIN BLVD GASTONIA 15-May-2012 194.0 - Butter out at room temperature (look at the container at thetemperature warning -warned by inspector several times) - meats online range from 45 - 62 (was warned by inspecctor that this wouldhappen when the wheather got hot - reach in unit on right side wasnot fuctioning properly / freezing up) REPEAT ITEM; Air dry ALLware before stacking for storeage and storing away ) mold isforming on clean ware) REPEAT ITEM; Wash ALL ware better! Thisincludes dishes, utensils, pots and pans, can opener, slicer,etc.REPEAT ITEMObserved a soiled knive used as a display in the meatdisplay case / in contact with the raw meat; Clean interiors of thesalad and meat display units - clean all gaskets (mold and oldfood). REPEAT ITEM; Properly label all chemical bottles (throughoutthe facility) LONG HORN STEAKS 405 COX ROAD GASTONIA 16-May-2012 1 91.0 - Clean ALL gaskets REPEAT ITEM; Split gaskets on: bar cooler thatholds foods - two door meat cooler - two on the salad cooler; Cleanold food off of ALL ware better! - remove paper stickers from warebefore using them (on clean utensil racks) REPEAT ITEM; Air dry ALLware before stacking for storage - do not air dry / store utensilson top of sugar stock REPEAT ITEM -ice scoop stored in a bucket ofhot water with no sanitizer in it (use a dipper withflowing water /use a clean surface / use the sanitizer method and maintain atleast 200 PPM at all times) - ice scoop stored against a soiledwall (waitress area); Cut roast beef cooling at room temperature(60 degrees) - Ribs cooling at room temperature (128 degrees) .INSPECTORS NOTES: Improper cooling is the number one method topromote food bourne illness! Use ice baths, and "rapidly" cool themeats. See your rule book, or ask for some guidence; Large pan ofcut "roast beef" sitting, unwrapped,on the vegetable prep sink -Large pan of ribs "cooling" on the drainboard of a sink, that wassoaking ware submerged in toxic chemicals. toxic chemicals - Meatsstored over vegetables (fries) (walk in freezer) REPEAT ITEM -unwrapped meats in walk in cooler.

- Do not store foods on glassracks that sit onthe floor of the walkin freezer (keep 12" abovethe floor at all times - racks are not approved shelving MARKET STREET BUFFETT & BAKERY 2525 S YORK STREET GASTONIA18-May-2012 1 97.0 - Store and handle cleaan utensil/equipment in or on clean area andin a manner to prevent contamination. Store cleaning pad andproducts away from clean utensils; Repair floors, walls and ceilingthroughout back kitchen area. Clean floors, walls and ceilingthroughout; General Comment: General cleaning of equipmentthroughout kitchen; Repair door to produce walk-in cooler toNSF/ANSI standards and wall paneling near entrance door. Repairheat strip on produce walk-in cooler; Store and handle foodproducts in or on clean area and in a manner to preventcontamination.

Store raw chicken below and away from other foodproducts. DO NOT STORE OR PLACE FOOD PRODUCTS ON TOP OF TRASH CAN!Today employee had sheet pan stored on top of trash can which shewas prepping food products. Keep handle stored out of the foodproducts; General Comment: Store employee personalbelongings(purse) in designated area; No storage on racks orcrates. Provide additional NSF dunage racks to store extrastock/supplies on.

Racks and crates is just a temporary means ofstorage; Store and handle clean linens in or on clean area and in amanner to prevent contamination. Do not store or place cases oflinens on the floor. Do not store or place used linens near cleanutensil; General Comment: Employee shall wear effective hair hairrestraints; Do not thaw food products in standing water. Thaw foodproducts in refrigeration unit or under cool continous cool runningwater with the food products completely submerged under water.Water temperature shall be 70F and below.

Today fish thawing instanding water in prep sink; Remove Hamilton Beach and Kitchen aidchopper from premises and replace with NSF/ANSI approvedappliances. OUTBACK STEAK HOUSE 501 NORTH NEW HOPE RD GASTONIA 16-May-2012 195.0 - Store and handle single service articles in or on clean area andin a manner to prevent contamination. Store single service articlesinverted down; General Comment: Replace blown light bulb under hoodsystem; Clean exterior of linen bin cabinet. Clean scales.

Cleaninterior of door to walk-in cooler and freezer. Clean shelving inwalk-in cooler, refrigeration unit, dry storage area and throughoutkitchen area. Thoroughly clean underside of shelving in meatwalk-in cooler. General detail cleaning of equipment on main cookline. Clean keg lines in walk-in cooler.

Clean tracks on speedrack/dollies. Clean transfer carts. Clean underside of shelving atpass thru area seperating cook/serving line. Clean high chairs.Wipe/clean soda in-a-box stand and lines. Defrost and clean freezerbox.

Clean area under hood/lid to cover top section of prep linerefrigeration unit; Clean floors, walls and ceiling throughoutwhere needed. Tightly secure and seal thresholds at entrance towalk-in cooler(produce and meat); General Comment: Clean groundswithin dumpster corral; Thoroughly clean food contact surfaces!Unclean utensil/equipment can not be properly sanitized. Thoroughlyclean knives, interior of ice machine, food containers, lids tofood container adn exterior of salad bin insert. Thoroughlyremove/clean labels from container and container lids; Thoroughlyair-dry utensil/equipment before stacking or storing.

Cleanutensil/equipment shall be stored in or on clean area and in amanner to prevent contamination. Clean utensil shelving/storageareas throughout. Store utensil in bin handle up; eating/businessend down; Replace damaged salad spinner. Replace broken/splitgasket on refrigeration unit. Repair faucet fixture on threecompartment prep sink.

Discard and replace broken/damaged containerand container lids. Repair leaking plumbing fixture on dipper well.Repair leaking plumbing fixture on faucet fixture on pre wash endof dishmachine line. Replace damaged scales. Replace missingcontrol knob on equipment.

Repair exterior of walk-in cooler andwalk-in cooler door to NSF/ANSI standards. POSTON PARK CONCESSION #1 241 MOUNTAINSIDE LANE GASTONIA12-May-2012 2 97.0 - Outside doors should be closed, and windows should be screened.General Comments: (GC #11) - Be sure to have sanitizing solutionmixed properly (min. 50 ppm for chlorine), and check strength withtest strips. (GC #19) - Label spray bottles (corrected); Store icecream scoops in frozen desserts, or clean and dry in a clean, dryplace (not in standing water); Some equipment is not NSF- orANSI-approved; Refrigerator Replacement Part, freezer and stove are not NSF- orANSI-approved; Pass-through window should be screened.GeneralComments: (GC #19) - Label spray bottle properly; Providesanitizing solution, mixed at proper strength (min. 50 ppm forchlorine), in either a spray-on or wipe-on form.

Do not storeanything in utensil sink. QUICK SHOP 14807 LUCIA RIVERBEND RD STANLEY 17-May-2012 2 90.0 Shield lights at hot dog counter; Hair restraints required; Keepoutside door closed. Geenral Comments: (GC#19) - Label spraybottles; Chest freezer is not NSF- or ANSI-approved; Provide (anduse) probe thermometer; Keep dumpster closed; Replace broken lid ondumpster; Provide sanitizing solution at all hours of operation.Clean and sanitize ice machine; Clean and organize all storageareas. All storage should be off the floor on approved shelving. SAKE EXPRESS 675 PARK STREET BELMONT 15-May-2012 1 96.5 - Clean handles of large containers for (bulk) shrimp sauce; Allstorage should be off the floor on approved shelving.

GeneralComments:(GC #45) - Clean floor under equipment. ServSafe - JayneT. Bui - #7713727 - Issued 4/6/2022; Joshua Gibson - #8503713 -Issued 10/26/2011; Employees' drinks should not be on or above foodprep areas; Hot water temperature should be min. 130 F (Hot waterduring inspection was 108 - 110 F); Keep food covered. Do not prepfood in walkway areas (Note: Items were moved around - and prepsink and prep tables - to install new ice machine.); Clean andsanitize knives properly and thoroughly.

Do not place dirty kniveson knife rack. Be sure sanitizing solution in utensil sink is mixedat proper strength (min. 50 ppm for chlorine); Hot holding - Storepotentially hazardous foods at 45 F and below (Cooked rice - 120F); Employees' drinks should be protected and should not be on orabove food prep areas; Do not thaw frozen foods at room temperatureor in standing water (Thaw in Refrigerator Replacement Part at 45 F and below, underrunning water at 70 F and below, or as part of the cookingprocess). SAKE EXPRESS II 349 CHARLOTTE AVE MT HOLLY 14-May-2012 1 91.0 - Keep hot holding units plugged to electrical outlets, 'on', anset to proper temperature when food is inside.

Cover food. Do notput prepared broccoli or other foods in garbage bag or cardboardbox (use only approved bags or containers); Clean shelves where soysauce and other sauces are kept. General Comments: ServSafe - VuTrinh - #8954259 - Issued 3/29/2012. (GC #28) - Some flies present.

SHAKE SHOP 505 W CHURCH STREET CHERRYVILLE 17-May-2012 1 98.0 - Need to organize storage areas; Need to clean floor in rearstorage area. SONIC AMERICA'S DRIVE IN 2525 S NEW HOPE RD GASTONIA 16-May-2012 197.0 - More effective means of fly control is needed; Keep can openerblade cleaned and sanitized. Keep day dot sticker glue cleaned offof multi-use containers. Tomato slicer and drink fountain nozzlesneed more detailed cleaning and sanitizing; Some cooler and freezerdoor gasket seals need to be replaced; Keep all hot holdingpotentially hazardous foods at 135F and above.

Grilled chicken was115F on grill. Keep water in pan to help maintain hot holding; Keepinsides of trash cans clean before installing liners; Make surethat employees use scoops to dispense ice into cups and do not usecups themselves; Clean tops of equipment (dusty). SPD CATERING 107 HENDERSON STREET MT. HOLLY 17-May-2012 2 97.5 - Clean and sanitize nozzles of beverage containers or similar teaurns; Employees' drinks should be protected and should not be on orabove food prep areas; Air-dry before stacking; After opening,store dry foods in labeled, sealed containers; Clean table underflat-top griddle; Clean oven, racks, and can opener; Clean smallerhood. Shield lights in kitchen area.

Repair lights that are notworking; All storage should be off the floor on approved shelving.General Comments: ServSafe - Floriberto Grande - #8333363 - Issued8/23/2011. (GC #35) - Invert or cover single-service articles. (GC#36) - Replace split gaskets. SUBWAY #43420 714 MCADENVILLE ROAD LOWELL 16-May-2012 1 93.0 - Flies present; All storage should be off the floor on approvedshelving. ServSafe- Sheena Welch - #7588309 - Issued 2/28/2011;Provide sanitizing solution, mixed at proper strength (min.

200 ppmfor Quat Ammonia). Change as often as necessary, and check strengthwith test strips. -- Repeat violation; Employees' drinks should beprotected and should not be on or above food prep areas. --Repeatviolation; Replace worn cutting board.

Replace split gaskets;Provide paper towels at all handwashing sinks; Keep accessible.Provide paper towels and soap (dispenser was not working; no papertowels). TOKYO JAPANESE RESTAURANT 120 NORTH CHERRY ST CHERRYVILLE15-May-2012 1 97.5 Freezer is not NSF approved; Need to store utensils in a cleanplace. Knife was stored in crack between prep tables; No sanitizeron final rinse at dish machine. Critical item Sanitize cycle neededpriming; Store rice in a labeled container with lid after opening. TOMMY'S DRIVE IN 2708 GASTONIA DALLAS HIGHWAY DALLAS 17-May-2012 197.0 - Reach in refrigeration near grill was 50-65 degrees.

Criticalitem; Need to clean the toilet in men's restroom. WAFFLE HOUSE #893 603 PARK RD BELMONT 14-May-2012 1 94.0 - All storage should be off the floor on approved shelving; Coldholding - Store potentially hazardous foods at 45 F and below(Tomatoes, ham and cheese - 48 to 53+ F range); Clean garbage cansand handles before installing new liners; Clean gaskets. Clean doorto storage area; Replace split gaskets on equipment doors; Providesanitizing solution, mixed at proper strength (min. 50 ppm forchlorine), at all hours of operation.

Change as often as necessary,and check strength with test strips; Time In Lieu of Temperatureprocedure should be posted and available.
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