Jason Sandford
Jason Sandford is a reporter, writer, blogger and photographer interested in all things Asheville.
Here’s the dish, best served raw:
Restaurant: Fig Bistro, 18 Brook St., Asheville
Inspection date: 2/12/2008
Smoking Status: Smoke Free Facility
Score: 95.5 + Education Credit: 2 = 97.5
Comments:
# Comments Points
15. AIR DRY PANS, BOWLS BEFORE STORING 1.5
17. GASKETS TORN ON REFRIGERATION 1.0
21. RESTROOMS IN NEED OF CLEANING 1.0
23. KEEP DUMPSTER DOORS AND LIDS CLOSED AT ALL TIMES 1.0
General comments:
2 POINTS ADDED TO SCORE FOR FOOD SAFETY CLASS
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Restaurant: Gourmet Perks, 165 MERRIMON AVE ASHEVILLE
Inspection date: 12/07/2007
Smoking Status: Smoke Free Facility
Score: 93
Comments
# Comments Points
2. (a critical violation) Potentially hazardous food shall be held at 135 degrees or above or 45 degrees or below. Sausage at 121, shall be held at 135; egg mixture at 60 degrees, shall be held at 45; cheese on sandwich line at 53, shall be held at 45; half and half at 51, shall be held at 45. 2.5
3. (a critical violation) All food (bagels, lunchmeat under sandwich line) shall be stored under cover. Eggs shall be stored below and ready to eat foods (back cooler). Do not store chemicals on top of food in dry storage area. Chemicals shall be stored below food products or completely seperate. Need scoop with handle to dispense all dry food products (sugar). 2.5
20. Hand sinks are to be used only for handwashing. Upon entering, metal cup, dirty rag in front handsink and dish rack was covering back handsink. 2.0
General Comments
Put trash bags in dumpster, do not leave laying around parking lot. Need to clean bottom of older coolers and racks in them, also need to clean doors and handles on all reach-ins. Need to clean knife holder and wall behind grill. Need chlorine test strips to test sanitizer in dish machine. Need to fix screen on back door or install a self closing apparatus on main door. Will return within 10 days to check on items # 2 and #3.
Follow-Up: 12/17/2007
