- General Comments that relate to this Inspection
Bathroom clean and stockedHandsink clean and stockedDishwasher 100 ppm ClFood storage goodHushpuppies 41FAll fridges <=41FFreezers<=0FRibs out of oven 176FHot holding on cookline: Pulled Pork 154FBrisket 161FWalk-in fridge: All pulled pork in pans is labeled 33-34FBread pudding 35FObserved proper cooling of red sauce and greens with ice wands. Red sauce was 65F @ 13:35 and 50F @ 14:15 (started cooling at 12:30); Greens were 107F @ 13:35 and 71F @ 14:15 (started cooling at 12:30)Pork butts out on counter for cooling before shredding (175-180F @13:35)Facility is using cooling logs for pulled pork. Review of logs shows cooling process is ample to meet regulations.Reviewed no bare hand contact with ready to eat foodFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
- General Comments that relate to this Inspection
Dishwasher 100 ppm ClFood storage goodSpeed gun/holster cleanIce machine clean/scoop storage goodFridges <=41FFreezer <=0FHandwash clean and stockedBathroom clean and stockedReviewed no bare hand contact with ready to food
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9/15/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Violation from the last inspection have been correctedFRP has been installed on the walls around the dishwasher. Final coving installation is going to be finished this weekend. Ensure dishwasher plates that sit flush with the wall are sealed to the FRP to facilitate proper cleaning of surfaces.
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11/14/2014 | Routine Reinspection 2nd | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Staff have begun cleaning tiles behind dishwasher to remove mold until all moldy grout between tiles can be replaced. See inspection from 8/5/14 for abatement requirements in dishwasher room.
- General Comments that relate to this Inspection
Facility is using plastic wrap on metal pans of shredded pork to protect meat products pork butts 153-150shredded pork 39Ffood storage goodIce has been removed from compressor unit in walk-in freezer; staff said they will be removing ice as needed to prevent formation on unit. Floors under the 3 compartment sink have been deep cleaned including table legs; utensil bins in shelves in dishwasher room have also been deep cleaned. Handsink clean and stockedDishwasher 100 ppm ClObserved good handwashing by staff
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8/15/2014 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed metal restaurant pans of pulled pork stacked on top of each other without lids in the walk-in fridge. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed large ice formation in the walk-in freezer and small growths of ice on some of the product boxes. Need to remove ice to prevent contamination. Contact said door is going to be repaired; need to manage and remove ice in unit on a routine basis and repair unit to prevent ice formation.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed mold growing on the grout of the tiles behind the dishwasher. Need to replace all molding tiles and grout on the walls behind the dishwasher to prevent food contamination as utensil and dishes are stored adjacent to the dishwasher.
- General Comments that relate to this Inspection
All fridges <=40Fhush puppies 40Fraw catfish 39Fsanitizer bucket 100 ppm ClDishwasher 100 ppm ClFreezers <=0FHandsink clean and stockedPasta in fridge @ 70F; was put in 1 hr prior to testing after being run under cold water after being cooked. 30 minutes later tested at 53F.All pulled pork in walk in fridges 39-40F Food items dates hot held rice 160FPork butts were 160F (150F at end of inspection; contact began shredding food items); two smaller ones were 118F (items were 85-90F at end of inspection). All items had been placed in cooler 2 hours before to cool. Contact said about usually around15:30 pork is shredded and then placed pack into cooler to finish cooling process. Small items either need to be shredded sooner and kept warm with other pork butts. All cooled items need to be cooled from 140-40F in four hours or 140F-70F in 2hr and 70F-40F in 4 hours. Cole slaw 39Fhot held items >170F
- General Comments that relate to this Inspection
Ensure all fridges have thermometersFridges <=40FAll dishes and utensils are cleaned in restaurantHandsink clean and stockedFood storage good
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8/8/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected. Floors have been cleaned and facility is going to deep clean and degrease under the oven again in the next couple of weeks. Recommend developing written weekly; month and quarterly cleaning/deep cleaning lists to facilitate proper cleaning. Recommend including all walls (especially under and behind shelving; in cold holding units and under 3 compartment sink); floors (including under all hot/cold holding units; units on cook line; ice machine and the walk-in cold holding units); shelving units; ice machine and tiles behind the dishwasher. Facility is currently deep cleaning the tile and grout behind the dishwasher. If mold becomes an issue in this area; it will need to be evaluated by a licensed mold abatement company and potentially have tiles/drywall replaced. Pulled pork on cook line 166FPotato salad 37FAll fridges <=41FIce machine clean/ice scoop storage goodReviewed proper glove/handwashing use with contact; recommend reviewing will all staffHandsinsk clean and stocked
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected. Ensure the handsink has ample water flow at all times to facilitate proper handwashing. Facility is also go to address piping and drainage issue under the bar to prevent any water pooling under the unit which could promote mold growth. Ensue all water is plumbed to a drain or floor sink; has an appropriate air gap and conforms to all current plumbing codes. This will be assessed during the next routine inspection.
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9/18/2013 | Routine Reinspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Ice scoop is sitting on a plastic tray that is on top of the ice machine; it is not being cleaned and sanitized on a routine basis. Recommend washing and sanitizing tray daily or ice scoop prior to any usage to prevent cross contamination.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Tested dishwasher and it was not dispensing any chlorine. Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Recommend testing daily to ensure proper sanitization of food contact items; facility must use 3 compartment sink to clean and sanitize items until unit is repaired. Corrected on site; tested at 100 ppm Cl
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed pink mold growing on the metal plate in the ice machine. Need to clean and sanitize. Recommend cleaning and sanitizing on a more routine basis to prevent mold growth.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed ice formation in the reach-in freezer and walk-in freezer on the condenser and on some of the food items in the units. Need to have unit repaired to prevent ice formation and food contamination. Contact has a heating cable for the reach in freezer that is going to be installed.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed grease building up in the sides of the deep fryer and adjacent units. Need to degrease and clean to prevent vermin and inspect attraction. Recommend cleaning and degreasing on a more routine basis
- [1] Non-food contact surfaces of equipment and utensils clean
Observed mold growing in the speed gun holster. Need to clean and sanitize to prevent cross contamination. Recommend cleaning on a more routine basis.
- [1] Installed; maintained
Faucet unit is leaking in the bar. Observed water coming from hot water knob. Need to repair to prevent water accumulation and vermin attraction.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed throughout the facility; especially under shelving units; cold holding units; sinks and cook line; extensive accumulation of food debris and grease. Need to thoroughly degrease and clean all floors; especially under the units listed above to prevent vermin and inspection attraction. Recommend cleaning and degreasing more consistently basis to prevent accumulation.In all fridge unit and freezer units; observed food debris and dried liquid spills on the floors; especially under the shelving units. Need to clean and sanitize surface to prevent cross contamination and vermin/insect attraction.
- General Comments that relate to this Inspection
Bathrooms clean and stockedHandsink clean and stockedFood storage goodHot holding on cook line:pulled pork 147F; shredded beef 150FAll fridge <=41FAll freezers <=0FMacaroni salad on make-up table 34FFacility has a dating system for food Facility used ice wands for cooling thick items like beans
- General Comments that relate to this Inspection
All fridges <=41FFreezers <=0FIce scoop storage goodBathrooms clean and stocked
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8/26/2013 | Routine Inspection 1st | 88 |
- [1] Installed; maintained
Observed 2 compartment sink leaking water under neath. Plastic bowl underneath leaking pipe. Repair pipe by 10/16/12.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Chicken 38 f; Ribs 38 f; Cheese 38 f; All food products stored properly and floors clean.Walk in freezer @ 0 f. All food products frozen.Steam table - Greens 152 f; Beans 160 f; Shredded pork 170 f.Alto Sham: Ribs holding @ 145 f. Reach in cooler temps @ 40 f; Coleslaw 39 f; Sliced tomatoes 38 f; Cheese 38 f. Drawer cooler: Chicken wings 38 f. Stand up coolers @ 40 f. Prep areas; equipment; utensils clean. Cookware stored properly and clean.Dish machine @ 50ppm.Ice machine clean and scoop stored properly and clean.Fryers - ok. Handsink stocked properly and accessible. Service sinks operational.Floors and counters clean.
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f. All drink products have current dates.Bar guns and holders clean. Drain hose - ok. Ice bins clean and scoops stored properly. Glassware clean and stored properly. Keg walk in @ 38 f. Floors and counters clean.
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10/9/2012 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed surfaces of equipment dirty with food stains. Clean and sanitize all surfaces of equipmernt to prevent cross contamination issues. Correct on daily basis. Correct by 12/19/11.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floors dirty with food debris under dishwasher area and under equipment. Clean on regular basis to maintain sanitary conditons. Correct by 12/19/11.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed wall dirty in dishwasher area. Tile wall dirty clean on regular basis to maintain sanitary conditions. Correct by 12/19/11.
- General Comments that relate to this Inspection
Notes:Drawer coolers: Catfish 36 f; Chicken 36 f.Walk in cooler 40 f. Ribs 36 f; Sausage 37 f. All food products labeled and dated. All food products stored properly. Freezer @ 0 f. All food products frozen. Large refrigerator @ 44 f. This cooler is used for bread storage.Reach in cooler @ 40 f. Tomatoes 38 f; Cheese 38 f.Turkey thawing in prep sink w/ running water 35 f. Hot holding: Ribs 155 f; Beans 148 f.Handsink stocked and accessible.Prep sinks ok.**Customer area clean and well maintained.
- General Comments that relate to this Inspection
Notes: Walk in cooer 40 f. All drink products have current dates.Handsink stocked properly and accessible.Bar guns and holder clean.Ice bin clean and scoop stored properly.Floors and counters clean.
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12/12/2011 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed large freezer unit by point of sale - handles are dirty clean on regular basis to prevent cross contamination issues. Correct by 11/10/10.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed handsink w/out soap and p-towels. Correct by the end of 11/10/10.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed under fryer equipment grease build up on floor. Pull out all equipment to clean floors on regular basis. All floors in facility must be cleaned on regular basis to maintain sanitary conditions. Correct by 11/11/10.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Just installed new light fixutres - paint all areas where old fixtures were located. All ceiling surfaces must be smooth; sealed; and easily cleanable surfaces. Correct by 11/19/10.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in refrigerator @ 40 f. All food products stored properly. Ribs 38 f; Chicken 39 f; Links 39 f. Freezer 0 f. All food frozen.Reach in unit 40 f. Sliced tomatoes 38 f; Cheese 38 f.Large refrigerator @ 40 f. Ribs 38 f. All food dated. Hot holding: Shredded pork 168 f; Greens 170 f; Ribs 155 f; Chicken 158 f; Rice 174 f.Handsink stocked properly and accessible. Dry storage; utensil storage; microwaves clean.Hood/ grill area clean.Dining area clean and maintained.
- General Comments that relate to this Inspection
The following was observed during the inspection:Bar gun and holder clean.Reach in 40 f. All drink products have current dates.Beer/keg walk in @ 40 f.Floor & Clounters clean.Dry storage - ok.
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11/10/2010 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed food stains on shelving in prep area. Clean all surfaces to maintain sanitary conditions.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Clean all floors in prep & 3 comp sink area. Observed food debris & gloves on floor.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Observed lights out in facility. Replace lights bulbs to be able to properly clean and ensure food protection.Complete 12/18/09.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in 38 f; Ribs 35; Pork 35.Freezer @ 0 f; All food frozen.Reach in makeup units @ 38 f; Coleslaw 38 f; Potato Salad 38 f.Hot holding: Pulled pork 170 f; Greens 167 f; Alto Sham: Ribs 172 f; Pork 164 f.Dishwasher @ 50ppm; Bathroom clean and stocked.Handsink stocked.Handsinks stocked properly w/ soap and p-towels.Utensils and cookware stored properly.Dishwasher sani @ 50ppm.All handles; counters; microwaves clean.
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in @ 38 f. All drink products have current dates.Ice bin clean & Scoop stored properly.Counter & floors clean.Bar guns and holders clean.Bathroom clean.
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12/15/2009 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
Hand held knife sharpener dirty. Clean thoroughly and keep clean to prevent potential contamination of food product. *Corrected on site*
- General Comments that relate to this Inspection
Hand sinks stockedProduct stored correctlyCooling process is good - ice wands usedReefers @ 35F; 37F; and 40FPulled pork 36FRibs 35FFried chicken 35FMake up unit at 38FDishwasher @ 100 ppm chlorineSanitizer bucket at 50 ppm chlorine
- General Comments that relate to this Inspection
No violations observed during the inspectionHand sink stockedRestrooms stockedSpeed guns cleanDishes washed in main restaurant
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1/24/2008 | Routine Inspection 1st | 99 |
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