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Restaurant health ratings - D

Posted Tuesday, February 14, 2006

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DOMINO’S PIZZA
100 11312 15-501 Hwy N, Chapel Hill, NC
Owner: Wayde Cartwright
Overall Score: 96.5 + 0 = 96.5
Evaluation date: December 22, 2006
Notes: New storage container needed for cornmeal. Cornmeal container has busted cor-ner. Clean shelving under computer area of cornmeal debris. Clean all shelving of debris. Clean scales. Clean lower shelf in walk in cooler of sauce. All floors under shelving and equip-ment need better cleaning. Do not store miscel-laneous items in food prep areas Do not store personal coats with clean uniforms
General comments: Hot water Ok l30F. Sani-tizer Quat OK. Cold food temps. 40F or below Good. Gaskets in reach in prep cooler will need replacing soon. No drinks allowed on prep ta-bles.

DOMINO’S
1418 East 11th Street, Siler City, NC 27344
Owner: Christopher Ivey
Overall Score: 98.5 + 0 = 98.5
Evaluation date: October 17, 2005
Notes: Pizza oven hood needs cleaning of grease build up and dust Can opener very rusty; replace or remove. Water leak in ceiling of bath-room. Replace damaged tile and fix leak
General comments: Cover sauce when not in use. Good food temperatures.

DONA ANA TAQUERIA
316 East 3rd Street, Siler city, NC 27344
Owner: Morris Ruitort
Overall Score: 90 + 0 = 90
Evaluation date: December 1, 2005
Notes: Rice 130F, Refried beans 121F, tacos 110F, tamales l70F. small prep unit 461°, 2 door reach in 361°. Keep hot holding case on high settings in order to maintain all foods at 1401° or above. Keep available thermometer for all cold holding units to maintain food products. Discard any utensils that have been heat dis-torted. Utensils drawer and caddy need regular cleaning. Restroom must be available at all times during preparation hours (i.e. painter painting walls). No hand towels available in restroom.
General comments: Overall kitchen clean. Operation is changing to “cook to order” service to eliminate use of hot holding display. Have small reach-in thermostat lowered to provide 38-40F ambient air temperature. All meat prep (cutting grinding, cubing) must be conducted in meat market only.

DRY DOCK
408 N 2nd Ave., Siler City, NC 27344
Owner: Steve & Gus Kontos
Overall Score: 96.5 + 0 = 96.5
Evaluation date: December 15, 2005
Notes: Several employee drinks found stored on food prep surfaces and in cooler with food items. Designate an area for employee drinks below food prep surfaces and away from food items to be served. Always use a lid and straw. Tile in kitchen needs regrouting for ease of cleaning. Some grease accumulation on floor. All food prep areas must have 50 foot candles of light. Owner has obtained lights but has not installed them yet.
General comments: Good food temperatures. Cutting boards need sanding or replacing soon. Very organized.

 
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