Ok, that headline sucks. I need some ideas for a name for my version of Frank Fraboni’s “Restaurant Report Card.” Anybody got suggestions for a sexy name?
So I’m here to tell you what Fraboni can’t. Today’s restaurant:
Athens Pizza, 11 Patton Cove Road, Swannanoa
Inspection date: Jan. 31
Grade: 92.5
Notes:
3. RAW CHICKEN GOES ON BOTTOM SHELVES– 1. CHICKEN TENDERS IN FREEZER; 2. MARINATING CHICKEN IN COOLER. *DONE DURING INSPECTION. 2.5
11. CLEAN SLICER THOROUGHLY– DO NOT TOWEL DRY. CLEAN / SANITIZE DOUGH BOWL. TOWELS MUST STAY IN SANITIZER. DO NOT LEAVE LAYING. FOUND IN SEVERAL LOCATION. *DONE DURING INSPECTION. 2.5
18. HOT WATER TO BE 140 DEGREES SINCE A HOT WATER DISH MACHINE IS BEING — — USED. TEMPS TODAY WERE 120, DROPPED TO 111, THEN TO 100-99. FIX ASAP! 2.5
General Comments
14. CHECK CROCK POT FOR NSF OR COMMERCIAL LABEL. DO NOT — — USE IF HO– — USEHOLD — — USE ONLY IS IN PRINT. 16. KEEP ALL TO GO CONTAINERS, PLASTIC PORTION CUPS, ETC. UPSIDE DOWN.
There you have it. Do you have a restaurant that you want to know about? Leave a comment or send and e-mail and I’ll look it up.
10 Comments
rats and roaches are totally nasty. i’ve worked in a few places that had problems like that, but that was in Florida where pests are more prevalent. the restaurant where i work now is the cleanest, safest one i’ve ever been in, and we still got a 96% which doesn’t look all that awesome. oh well. i just think ragging on a place for the little stuff is kind of a waste of time. i wanna hear about rats and roaches! 😀
i’ve worked a few restaurants and know the chaotic mess but i still want to know if they find rats and roaches in the kitchens of places i pay money to eat.
If you’ve ever worked in a restaurant, you know that it is IMPOSSIBLE not to have some legal health hazard at some point or another. Do you know how hard it is to clean a meat slicer? And those inspectors are hard-asses. The place where I work got knocked down a point or two when one of the cooks *set down* a pan before he put it in the oven to heat it…and the inspector shoved his little thermometer in it and said it wasn’t hot enough. Well duh. He hadn’t put it in the oven yet. So we got marked off.
Some restaurants really do some gross stuff, but I’d say the majority of them are just doing what kitchens do, which is a fairly messy job.
I bet money that if our kitchens at home were inspected in the same way restaurants are, we would all fail miserably.
I like Ptomaine Taverns. I kind of like to see a bit of balance. Pointing out the places which are getting good ratings can serve as a positive reinforcement thing- Ptomaine Taverns and Pristine Cuisine?
this is great.
how about sensational – ‘clean or not clean’?’
or romantic-
‘dirty cafe truths’
or raw-
exposed eateries
Diner’s Dish?
I would suggest the "Ptomaine Taverns."
AM– thank you for sharing the deer meat story– that totally made my day!
I’m really intrigued by this next restaurant report card. I wanna see if they neutered franks series or not.
I’ll be in the kitchen when it airs, but I’m betting you ‘ll let us know on the site.
‘Dining Damnation’, if you’re sticking with bad inspection reports and the alliteration theme.
Here’s my favorite note from an earlier inspection at the Waffle House in Weaverville:
"Employees are not to store thier personal game meat (deer) at restaurant or with customer food. All food in facility must be from an approved source."