Kitchen Cops 9/20/07
To get to this week's lowest performer, you need to board a ferry in Southport and head to the marina at Bald Head Island. That's where the River Pilot Cafe lost five points for mold in the ice machine and on drink nozzles. There were also moldy meatballs and milk two days past its expiration date. Two points off for mice droppings on shelves. With 13 violations in all, a two-point bonus for workers passing a food safety course doesn't help much. An 80 for River Pilot Cafe.
Back to the mainland and up the road to New Hanover County and the Hhardee's at 1900 Castle Hayne Road. Five points off because the ice machine, chicken breading station equipment, soda nozzles and other items need cleaning. Containers need to be air dried before stacking. And there was a cardboard box on top of an open container of hamburger. Hardee's on Castle Hayne Road scores 84.5.
Finally to Sunset Beach and the third inspection in a month for China Garden. Last month the restaurant went from an 80.5 to a 76.5 on a regrade. But it looks like the third time is the charm. There were still some cleaning and food temperature problems. But a 20-point improvement to 96.5 for China Garden in Sunset Beach.
There are also six high perfomers.
A Brunswick County inspector said the "facility looks great, keep up the good work" at Subway on Ocean Highway in Calabash. A perfect 100 plus two points for workers passing a food safety course.
The same top score of 102 and a "looks great" from the inspector goes to Two Guys Grille on Wrightsville Avenue in Wilmington.
A 102 as well for Granny's Country Kitchen in Carolina Beach.
J. Michael's Philly Deli in Porters Neck lost a half-point because floors, doors, baseboard and hard-to-reach areas need cleaning. The two-point bonus makes it 101-point-five.
Same score for Port City Java at 2099 Market Street, where all employees who prepare, handle and serve food need to make sure they have an effective hair restraint.
And finally back to Calabash and Crow Creek Snack Bar. A half-point off because the staff needs to store clean cloths in sanitizer water and not on prep surfaces.
