- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 3/10/2014: (1) WASH HANDS BEFORE HANDLING OR PREPARING FOOD. WASH HANDS ANY TIME CONTAMINATION OCCURS. ONLY HAND SINK IN FACILITY IS DRY, NO EVIDENCE OF HAND WASHING. SINK IS BLOCKED, UNABLE TO ACCESS. (2) WASH HANDS WHEN ENTERING KITCHEN. EMPLOYEE DID NOT WASH HANDS BEFORE PREPARING FOOD AFTER RETURNING FROM DELIVERING FOOD IN HIS CAR.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 3/10/2014: MOVE RAW EGGS TO PROPER STORAGE WHERE LESS POTENTIALLY HAZARDOUS FOODS CAN NOT BE CONTAMINATED. RAW EGGS CURRENTLY SITTING ON TOP OF RAW VEGETABLES IN COLD-TOP COOLER.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/10/2014: CLEAN AND SANITIZE ALL PREP TABLES, INCLUDING LOWER SHELVES AND LEGS. PREP TABLES HEAVILY SOILED.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/10/2014: CLEAN AND SANITIZE ALL PREP TABLES, INCLUDING LOWER SHELVES AND LEGS. PREP TABLES HEAVILY SOILED.
Equipment: Prep table
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 3/10/2014: REMOVE ALL ITEMS IN FRONT OF AND AROUND HAND SINK. MAINTAIN ACCESSIBILITY. HAND SINK IS BLOCKED BY CARDBOARD BOXES AND LARGE CONTAINERS OF VEGETABLES. UNABLE TO ACCESS.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 3/10/2014: CLEAN AND SANITIZE HAND SINK. MAINTAIN. HAND SINK IS SOILED.
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 3/10/2014: WEAR PROPER HAIR RESTRAINTS. EMPLOYEES NOT WEARING HAIR RESTRAINTS.
- Additional Requirements
a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
Correction: Implement additional requirements as written.
Comments: 3/10/2014: PROVIDE MORE SHELVES FOR FOOD AND FOOD CONTACT ITEM STORAGE. CURRENT SHELVING IS NOT SUFFICIENT TO HOLD QUANTITY OF ITEMS NEEDING STORAGE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 3/10/2014: (1) REMOVE CHILDREN'S TOYS AND BELONGINGS FROM FACILITY. CHILDREN'S TOYS AND BLANKETS MIXED THROUGH OUT KITCHEN WITH FOOD ITEMS AND FOOD CONTACT ITEMS. (2) PREPARE PERSONAL FOOD ITEMS AT HOME AND KEEP SEPERATE FROM ALL FOOD ITEMS, EQUIPMENT AND STORAGE AREAS USED FOR RETAIL FOOD SERVICE. FROZEN DUCK SITTING IN SINK OF 3-BAY IN PLASTIC BAG IN CONTACT WITH RETAIL FOOD EQUIPMENT. EMPLOYEE STATED DUCK WAS FOR PERSONAL COOKING.
Location: Kitchen
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 3/10/2014: DISCARD CUTTING BOARD IN 1ST BAY OF 3-BAY SINK. CUTTING BOARD IS HEAVILY SOILED/BLACK IN COLOR AND HEAVILY SCORED.
Location: Three bay area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 3/10/2014: REPLACE LIGHT BULBS IN OVERHEAD LIGHTS IN 3-BAY AREA.
Location: Three bay area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 3/10/2014: (1) REMOVE ALL UNUSED EQUIPMENT AND COLLECTIONS OF CARDBOARD/EMPTY ALUMINUM CANS/EMPTY FOOD CONTAINERS FROM FACILITY. (2) REMOVE ALL CLUTTER AND UNUSED ITEMS FROM BUFFET/SERVICE COUNTER AREA. (3) REMOVE FOUNTAIN SODA MACHINE FROM FRONT COUNTER AREA (CAN REPAIR OR REPLACE).
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 3/10/2014: CLEAN AND SANITIZE ALL WALLS AND FLOOR. WALLS ARE SOILED WITH FOOD DEBRIS AND FLOORS ARE HEAVILY SOILED (SHOES STICKING TO FLOOR).
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 3/10/2014: THAW FROZEN SQUID FOLLOWING PROPER THAWING PROCEDURES. FROZEN SQUID IN PLASTIC BAG SITTING IN 3-BAY SINK AT ROOM TEMPERATURE.
Location: Three bay area
Equipment: 3-bay
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: 3/10/2014: (1) REMOVE UNSEALED WOOD SHELVING UNDERNEATH RICE COOKES NEAR 3-BAY SINK. WOOD IS NOT APPROVED AS A NON-FOOD CONTACT SURFACE. ALL EQUIPMENT SURFACES MUST BE SMOOTH, NON-ABSORBENT AND EASY TO CLEAN. (2) REMOVE ALL CARDBOARD FROM KITCHEN/COOKLINE SHELVES.
Location: Three bay area
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 3/10/2014: ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR. LARGE CONTAINER OF CABBAGE STORED DIRECTLY ON FLOOR IN FRONT OF HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/10/2014: (1) CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF ALL EQUIPMENT IN KITCHEN AREA. COOLERS AND FREEZERS HEAVILY SOILED. (2) CLEAN OR REPLACE METAL WIRE SHELVES HOLDING SAUCES AT COOK LINE.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 3/10/2014: THOROUGHLY CLEAN CHAR-GRILL, STOVE TOP, FRYERS AND WOK AREA EQUIPMENT.
Location: Cook line
Equipment: Char-grill
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 3/10/2014: THOROUGHLY CLEAN CHAR-GRILL, STOVE TOP, FRYERS AND WOK AREA EQUIPMENT.
Equipment: Wok
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 3/10/2014: THOROUGHLY CLEAN CHAR-GRILL, STOVE TOP, FRYERS AND WOK AREA EQUIPMENT.
Equipment: Stove
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 3/10/2014: THOROUGHLY CLEAN CHAR-GRILL, STOVE TOP, FRYERS AND WOK AREA EQUIPMENT.
Equipment: Deep fryer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 3/10/2014: ALWAYS MAINTAIN SOAP AT HAND SINK. NO SOAP AT HAND SINK FOR PROPER HAND WASHING.
Location: Kitchen (back)
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 3/10/2014: CLEAN AND SANITIZE 3-BAY SINK AND MAINTAIN IN SANITIZED CONDITION WHEN NOT IN USE. 3-BAY IS CURRENTLY HEAVILY SOILED AND BEING USED FOR FOOD PREPERATION.
Location: Three bay area
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 3/10/2014: STORE RICE PADDLES IN EMPTY CONTAINER WITH NO WATER, IN DIPPER WELL WITH RUNNING WATER OR HOLD HOT IN WATER OF AT LEAST 135 DEGREES FAHRENHEIT. RICE PADDLES CURRENTLY STORED IN CONTAINER OF STAGNANT WATER.
Location: Kitchen
Equipment: Rice cooker
|
03/17/2014 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 3/10/2014: (1) WASH HANDS BEFORE HANDLING OR PREPARING FOOD. WASH HANDS ANY TIME CONTAMINATION OCCURS. ONLY HAND SINK IN FACILITY IS DRY, NO EVIDENCE OF HAND WASHING. SINK IS BLOCKED, UNABLE TO ACCESS. (2) WASH HANDS WHEN ENTERING KITCHEN. EMPLOYEE DID NOT WASH HANDS BEFORE PREPARING FOOD AFTER RETURNING FROM DELIVERING FOOD IN HIS CAR.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 3/10/2014: MOVE RAW EGGS TO PROPER STORAGE WHERE LESS POTENTIALLY HAZARDOUS FOODS CAN NOT BE CONTAMINATED. RAW EGGS CURRENTLY SITTING ON TOP OF RAW VEGETABLES IN COLD-TOP COOLER.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/10/2014: CLEAN AND SANITIZE ALL PREP TABLES, INCLUDING LOWER SHELVES AND LEGS. PREP TABLES HEAVILY SOILED.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/10/2014: CLEAN AND SANITIZE ALL PREP TABLES, INCLUDING LOWER SHELVES AND LEGS. PREP TABLES HEAVILY SOILED.
Equipment: Prep table
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 3/10/2014: REMOVE ALL ITEMS IN FRONT OF AND AROUND HAND SINK. MAINTAIN ACCESSIBILITY. HAND SINK IS BLOCKED BY CARDBOARD BOXES AND LARGE CONTAINERS OF VEGETABLES. UNABLE TO ACCESS.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 3/10/2014: CLEAN AND SANITIZE HAND SINK. MAINTAIN. HAND SINK IS SOILED.
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 3/10/2014: WEAR PROPER HAIR RESTRAINTS. EMPLOYEES NOT WEARING HAIR RESTRAINTS.
- Additional Requirements
a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
Correction: Implement additional requirements as written.
Comments: 3/10/2014: PROVIDE MORE SHELVES FOR FOOD AND FOOD CONTACT ITEM STORAGE. CURRENT SHELVING IS NOT SUFFICIENT TO HOLD QUANTITY OF ITEMS NEEDING STORAGE.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 3/10/2014: (1) REMOVE CHILDREN'S TOYS AND BELONGINGS FROM FACILITY. CHILDREN'S TOYS AND BLANKETS MIXED THROUGH OUT KITCHEN WITH FOOD ITEMS AND FOOD CONTACT ITEMS. (2) PREPARE PERSONAL FOOD ITEMS AT HOME AND KEEP SEPERATE FROM ALL FOOD ITEMS, EQUIPMENT AND STORAGE AREAS USED FOR RETAIL FOOD SERVICE. FROZEN DUCK SITTING IN SINK OF 3-BAY IN PLASTIC BAG IN CONTACT WITH RETAIL FOOD EQUIPMENT. EMPLOYEE STATED DUCK WAS FOR PERSONAL COOKING.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: 3/10/2014: DISCARD CUTTING BOARD IN 1ST BAY OF 3-BAY SINK. CUTTING BOARD IS HEAVILY SOILED/BLACK IN COLOR AND HEAVILY SCORED.
Location: Three bay area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 3/10/2014: REPLACE LIGHT BULBS IN OVERHEAD LIGHTS IN 3-BAY AREA.
Location: Three bay area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 3/10/2014: (1) REMOVE ALL UNUSED EQUIPMENT AND COLLECTIONS OF CARDBOARD/EMPTY ALUMINUM CANS/EMPTY FOOD CONTAINERS FROM FACILITY. (2) REMOVE ALL CLUTTER AND UNUSED ITEMS FROM BUFFET/SERVICE COUNTER AREA. (3) REMOVE FOUNTAIN SODA MACHINE FROM FRONT COUNTER AREA (CAN REPAIR OR REPLACE).
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 3/10/2014: CLEAN AND SANITIZE ALL WALLS AND FLOOR. WALLS ARE SOILED WITH FOOD DEBRIS AND FLOORS ARE HEAVILY SOILED (SHOES STICKING TO FLOOR).
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 3/10/2014: THAW FROZEN SQUID FOLLOWING PROPER THAWING PROCEDURES. FROZEN SQUID IN PLASTIC BAG SITTING IN 3-BAY SINK AT ROOM TEMPERATURE.
Location: Three bay area
Equipment: 3-bay
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: 3/10/2014: (1) REMOVE UNSEALED WOOD SHELVING UNDERNEATH RICE COOKES NEAR 3-BAY SINK. WOOD IS NOT APPROVED AS A NON-FOOD CONTACT SURFACE. ALL EQUIPMENT SURFACES MUST BE SMOOTH, NON-ABSORBENT AND EASY TO CLEAN. (2) REMOVE ALL CARDBOARD FROM KITCHEN/COOKLINE SHELVES.
Location: Three bay area
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 3/10/2014: ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR. LARGE CONTAINER OF CABBAGE STORED DIRECTLY ON FLOOR IN FRONT OF HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/10/2014: (1) CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF ALL EQUIPMENT IN KITCHEN AREA. COOLERS AND FREEZERS HEAVILY SOILED. (2) CLEAN OR REPLACE METAL WIRE SHELVES HOLDING SAUCES AT COOK LINE.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 3/10/2014: THOROUGHLY CLEAN CHAR-GRILL, STOVE TOP, FRYERS AND WOK AREA EQUIPMENT.
Location: Cook line
Equipment: Char-grill
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 3/10/2014: THOROUGHLY CLEAN CHAR-GRILL, STOVE TOP, FRYERS AND WOK AREA EQUIPMENT.
Equipment: Wok
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 3/10/2014: THOROUGHLY CLEAN CHAR-GRILL, STOVE TOP, FRYERS AND WOK AREA EQUIPMENT.
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 3/10/2014: THOROUGHLY CLEAN CHAR-GRILL, STOVE TOP, FRYERS AND WOK AREA EQUIPMENT.
Equipment: Deep fryer
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 3/10/2014: ALWAYS MAINTAIN SOAP AT HAND SINK. NO SOAP AT HAND SINK FOR PROPER HAND WASHING.
Location: Kitchen (back)
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 3/10/2014: CLEAN AND SANITIZE 3-BAY SINK AND MAINTAIN IN SANITIZED CONDITION WHEN NOT IN USE. 3-BAY IS CURRENTLY HEAVILY SOILED AND BEING USED FOR FOOD PREPERATION.
Location: Three bay area
Equipment: 3-bay
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 3/10/2014: STORE RICE PADDLES IN EMPTY CONTAINER WITH NO WATER, IN DIPPER WELL WITH RUNNING WATER OR HOLD HOT IN WATER OF AT LEAST 135 DEGREES FAHRENHEIT. RICE PADDLES CURRENTLY STORED IN CONTAINER OF STAGNANT WATER.
Location: Kitchen
Equipment: Rice cooker
|
03/10/2014 | Routine |
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: CONTAINERS HOLDING DICED FOOD ITEMS ARE SOILED. FOOD CONTAINERS ARE BEING REFILLED BUT NOT WASHED AND SANITIZED. CHANGE CONTAINERS WHEN CHANGING OR ADDING FOOD ITEMS.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Veg. Sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: REMOVE PERSONAL AND OFFICE ITEMS FROM PREP TABLE. USE PREP TABLE FOR FOOD PREPERATION ONLY.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL SECONDARY CONTAINER OF OIL AT COOKLINE.
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE CARDBOARD FROM ROLLING CART. DO NOT USE CARDBOARD OR OTHER ITEMS TO LINE EQUIPMENT.
Location: Cook line
Equipment: Rolling cart
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Reach in freezer (2door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: reach in freezer
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Location: Kitchen
Equipment: 3-bay
|
09/18/2013 | Recheck |
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: CONTAINERS HOLDING DICED FOOD ITEMS ARE SOILED. FOOD CONTAINERS ARE BEING REFILLED BUT NOT WASHED AND SANITIZED. CHANGE CONTAINERS WHEN CHANGING OR ADDING FOOD ITEMS.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Veg. Sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: REMOVE PERSONAL AND OFFICE ITEMS FROM PREP TABLE. USE PREP TABLE FOR FOOD PREPERATION ONLY.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL SECONDARY CONTAINER OF OIL AT COOKLINE.
Location: Cook line
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE CARDBOARD FROM ROLLING CART. DO NOT USE CARDBOARD OR OTHER ITEMS TO LINE EQUIPMENT.
Location: Cook line
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Reach in freezer (2door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: reach in freezer
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Location: Kitchen
Equipment: 3-bay
|
09/16/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW EGGS SITTING OUT AT ROOM TEMPERATURE. EGGS MUST BE STORED AT 41 DEGREES FAHRENHEIT. KEEP EGGS IN COLD STORAGE.
Location: Cook line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: SAME UTENSIL BEING USED FOR RAW BEEF, RAW CHICKEN AND RAW SHRIMP. USE SEPERATE TONGS AND SEPERATE BOWLS FOR MEASURING.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE DEEP FRYER BASKETS REGULARLY TO PREVENT FOOD DEBRIS ACCUMULATION.
Location: Cook line
Equipment: Deep fryer
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: WASH HANDS FOLLOWING PROPER PROCEDURES. DO NOT RINSE HANDS WITH WATER AND DRY ON APRON.
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: REPAIR SCREEN DOOR.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN AND SANITIZE FLOOR UNDERNEATH AND AROUND WOK STATIONS.
Location: Cook line
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: REMOVE CARDBOARD FROM SHELVES AND CART. DO NOT USE TO LINE EQUIPMENT.
Location: Kitchen (back)
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: REMOVE CARDBOARD FROM SHELVES AND CART. DO NOT USE TO LINE EQUIPMENT.
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE WALL BEHIND WOK STATIONS.
Location: Cook line
Equipment: Wok
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
05/29/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW EGGS SITTING OUT AT ROOM TEMPERATURE. EGGS MUST BE STORED AT 41 DEGREES FAHRENHEIT. KEEP EGGS IN COLD STORAGE.
Location: Cook line
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: SAME UTENSIL BEING USED FOR RAW BEEF, RAW CHICKEN AND RAW SHRIMP. USE SEPERATE TONGS AND SEPERATE BOWLS FOR MEASURING.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE DEEP FRYER BASKETS REGULARLY TO PREVENT FOOD DEBRIS ACCUMULATION.
Location: Cook line
Equipment: Deep fryer
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: WASH HANDS FOLLOWING PROPER PROCEDURES. DO NOT RINSE HANDS WITH WATER AND DRY ON APRON.
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: REPAIR SCREEN DOOR.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN AND SANITIZE FLOOR UNDERNEATH AND AROUND WOK STATIONS.
Location: Cook line
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: REMOVE CARDBOARD FROM SHELVES AND CART. DO NOT USE TO LINE EQUIPMENT.
Location: Kitchen (back)
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: REMOVE CARDBOARD FROM SHELVES AND CART. DO NOT USE TO LINE EQUIPMENT.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE WALL BEHIND WOK STATIONS.
Location: Cook line
Equipment: Wok
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
05/22/2013 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE RAW BEEF AND RAW VEGETABLES. STORE FOOD BY POTENTIAL HAZARD. CORRECTED ON SIGHT.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN AND SANITIZE HAND SINK. MAINTAIN IN CLEAN CONDITION.
Location: Kitchen (back)
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE RINSED HANDS IN HAND SINK AND WIPED HANDS ON APRON. HANDS SHALL BE WASHED PROPERLY AFTER BECOMING CONTAMINATED.
Location: Kitchen (back)
Equipment: Hand sink
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. REMOVE ALL EQUIPMENT FROM 1-BAY PREP SINK. DO NOT USE AS A STORAGE AREA. 2. REMOVE ALL TOYS AND CHILDREN'S ITEMS FROM KITCHEN.
Location: Three bay area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. REMOVE ALL EQUIPMENT FROM 1-BAY PREP SINK. DO NOT USE AS A STORAGE AREA. 2. REMOVE ALL TOYS AND CHILDREN'S ITEMS FROM KITCHEN.
Location: Kitchen (back)
- Personal items (corrected)
Employee personal care item(s) improperly stored.
Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
Comments: EMPLOYEE COAT HANGING ON WIRE SHELVING HOLDING FOOD. RELOCATE COAT TO A NON-FOOD AND NON-EQUIPMENT AREA.
Location: Kitchen (back)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FROZEN CHICKEN ON TRAYS IS NOT COVERED IN THE FREEZER. COVER OR SEAL ALL FOOD ITEMS WHEN IN STORAGE.
Location: Kitchen (back)
Equipment: Reach in freezer (2door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE INTERIOR OF COLD-TOP COOLER ON COOK LINE. 2. CLEAN AND SANITIZE DOORS AND HANDLES OF COOLERS AND FREEZER.
Location: Cook line
Equipment: Cold top
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
|
02/21/2013 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE RAW BEEF AND RAW VEGETABLES. STORE FOOD BY POTENTIAL HAZARD. CORRECTED ON SIGHT.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN AND SANITIZE HAND SINK. MAINTAIN IN CLEAN CONDITION.
Location: Kitchen (back)
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE RINSED HANDS IN HAND SINK AND WIPED HANDS ON APRON. HANDS SHALL BE WASHED PROPERLY AFTER BECOMING CONTAMINATED.
Location: Kitchen (back)
Equipment: Hand sink
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. REMOVE ALL EQUIPMENT FROM 1-BAY PREP SINK. DO NOT USE AS A STORAGE AREA. 2. REMOVE ALL TOYS AND CHILDREN'S ITEMS FROM KITCHEN.
Location: Three bay area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. REMOVE ALL EQUIPMENT FROM 1-BAY PREP SINK. DO NOT USE AS A STORAGE AREA. 2. REMOVE ALL TOYS AND CHILDREN'S ITEMS FROM KITCHEN.
Location: Kitchen (back)
- Personal items
Employee personal care item(s) improperly stored.
Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
Comments: EMPLOYEE COAT HANGING ON WIRE SHELVING HOLDING FOOD. RELOCATE COAT TO A NON-FOOD AND NON-EQUIPMENT AREA.
Location: Kitchen (back)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FROZEN CHICKEN ON TRAYS IS NOT COVERED IN THE FREEZER. COVER OR SEAL ALL FOOD ITEMS WHEN IN STORAGE.
Location: Kitchen (back)
Equipment: Reach in freezer (2door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE INTERIOR OF COLD-TOP COOLER ON COOK LINE. 2. CLEAN AND SANITIZE DOORS AND HANDLES OF COOLERS AND FREEZER.
Location: Cook line
Equipment: Cold top
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
|
02/14/2013 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: COOK DID NOT WASH HIS HANDS AFTER THEY BECAME SOILED. HIS HANDS WERE WIPED ON HIS APRON. SOILED HANDS ARE TO BE WASHED BEFORE STARTING ANOTHER TASK.
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: WALL BEHIND FRYERS AND WOK AREA IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen (front)
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: WIPING CLOTHS HEAVILY SOILED. PLACE IN SOILED LINEN STORAGE.
Location: Kitchen (front)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CARDBOARD USED TO LINE SHELVES NEXT TO COLD-TOP COOLER. REMOVE CARDBOARD. DO NOT USE CARDBOARD.
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR AND EXTERIOR OF COLD-TOP COOLER ARE SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. DOORS HEAVILY SOILED ON 2-DOOR FREEZER IN THE BACK KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen (front)
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR AND EXTERIOR OF COLD-TOP COOLER ARE SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. DOORS HEAVILY SOILED ON 2-DOOR FREEZER IN THE BACK KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen (back)
Equipment: Reach in freezer (2door)
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE RICE PADDLE IN CONTAINER OF WATER. STORE PADDLE DRY IN CONTAINER.
Location: Three bay area
Equipment: Rice cooker
|
11/01/2012 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: COOK DID NOT WASH HIS HANDS AFTER THEY BECAME SOILED. HIS HANDS WERE WIPED ON HIS APRON. SOILED HANDS ARE TO BE WASHED BEFORE STARTING ANOTHER TASK.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: WALL BEHIND FRYERS AND WOK AREA IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen (front)
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: WIPING CLOTHS HEAVILY SOILED. PLACE IN SOILED LINEN STORAGE.
Location: Kitchen (front)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CARDBOARD USED TO LINE SHELVES NEXT TO COLD-TOP COOLER. REMOVE CARDBOARD. DO NOT USE CARDBOARD.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR AND EXTERIOR OF COLD-TOP COOLER ARE SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. DOORS HEAVILY SOILED ON 2-DOOR FREEZER IN THE BACK KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen (front)
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR AND EXTERIOR OF COLD-TOP COOLER ARE SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. DOORS HEAVILY SOILED ON 2-DOOR FREEZER IN THE BACK KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen (back)
Equipment: Reach in freezer (2door)
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE RICE PADDLE IN CONTAINER OF WATER. STORE PADDLE DRY IN CONTAINER.
Location: Three bay area
Equipment: Rice cooker
|
10/25/2012 | Routine |
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USING BROWN TRAYS AS STORAGE CONTAINERS FOR FOOD. TRAYS NOT DESIGNED FOR FOOD CONTACT.
Location: Kitchen (front)
Equipment: Reach in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USING BROWN TRAYS AS STORAGE CONTAINERS FOR FOOD. TRAYS NOT DESIGNED FOR FOOD CONTACT.
Location: Back room
Equipment: reach in freezer
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT, SHRIMP AND CHICKEN STORED IMPROPERLY IN REACH-IN COOLER. CORRECTED ON SIGHT.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 0 PPM. MAINTAIN BETWEEN 50-100 PPM. CORRECTED ON SIGHT.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE CERTIFIED FOOD HANDLER CERTIFICATE.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL HAND SINK TO WALL.
Location: Back room
Equipment: Hand sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. MULTIPLE OPEN FOOD ITEMS. SEAL PACKAGE OR PLACE IN A CONTAINER. 2. BAG OF CABBAGE STORED ON FLOOR IN BACK KITCHEN. ELEVATE 6 INCHES.
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SPATULA FOR STEAMED RICE IS STORED IN A CONTAINER OF STAGNANT WATER. WATER DISCARDED. CORRECTED ON SIGHT.
Location: Back room
Equipment: Rice cooker
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: REMOVE ALL PERSONAL ITEMS FROM PREP TABLE, PREP SINK, AND BY THE WIRE RACK HOLDING FOOD ITEMS.
Location: Back room
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLASTIC CONTAINER WITH LID ON THE DRY GOODS RACK IS NOT LABELED WITH CONTENTS. CONTENTS IS NOT EASILY IDENTIFIABLE.
Location: Back room
|
08/09/2012 | Pre-Licensing Recheck |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE RAW SHRIMP IN 2-DOOR REACH-IN COOLER. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER AT 0 PPM. REMAKE SOLUTION AND MAINTAIN BETWEEN 50-100 PPM.
Location: Kitchen
Equipment: Deep fryer
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: REPAIR SCREEN DOOR ON BACK DOOR. DOOR SHOULD SEAL TIGHT AND PREVENT THE ENTRY OF PESTS AND RODENTS.
Location: Kitchen (back)
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: KEEP ALL FOOD ITEMS COVERED IN CONTAINERS WITH LIDS OR WRAPPING, OR IN FOOD GRADE STORAGE BAGGIES.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MAINTAIN HAND TOWELS AT HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE TEST STRIPS FOR SAMPLING SANITIZER AT THE 3-BAY AND THE IN-PLACE SANITIZER BUCKET.
Location: Kitchen
|
07/16/2012 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE RAW SHRIMP IN 2-DOOR REACH-IN COOLER. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER AT 0 PPM. REMAKE SOLUTION AND MAINTAIN BETWEEN 50-100 PPM.
Location: Kitchen
Equipment: Deep fryer
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: REPAIR SCREEN DOOR ON BACK DOOR. DOOR SHOULD SEAL TIGHT AND PREVENT THE ENTRY OF PESTS AND RODENTS.
Location: Kitchen (back)
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: KEEP ALL FOOD ITEMS COVERED IN CONTAINERS WITH LIDS OR WRAPPING, OR IN FOOD GRADE STORAGE BAGGIES.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MAINTAIN HAND TOWELS AT HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE TEST STRIPS FOR SAMPLING SANITIZER AT THE 3-BAY AND THE IN-PLACE SANITIZER BUCKET.
Location: Kitchen
|
07/09/2012 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW BEEF STORED BELOW RAW CHICKEN. BEEF AND CHICKEN REORGANIZED. 2. RAW EGGS ON TOP OF RAW MUSHROOMS IN COLD-TOP COOLER.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW BEEF STORED BELOW RAW CHICKEN. BEEF AND CHICKEN REORGANIZED. 2. RAW EGGS ON TOP OF RAW MUSHROOMS IN COLD-TOP COOLER.
Location: Kitchen (front)
Equipment: Cold top
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTHS LAYING ON COLD-TOP COOLER CUTTING BOARD. WET CLOTHS MOVED TO SOILED LINEN STORAGE.
Location: Kitchen (front)
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOX OF CABBAGE SITTING DIRECTLY ON FLOOR UNDER HAND SINK. MOVE TO SANITARY STORAGE LOCATION AND ELEVATE FOOD AT LEAST 6 INCHES. 2. BAG OF POTATO STARCH LEFT OPEN ON SHELF. PROVIDE RIGID METAL OR PLASTIC CONTAINER WITH A LID FOR POTATO STARCH.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT HAND SINK. REFILL DISPENSER AND MAINTAIN.
Location: Kitchen (back)
Equipment: Hand sink
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PLASTIC CARRY OUT CONTAINER BEING USED FOR STEAMED RICE. CONTAINER THROWN AWAY. USE RIGID METAL OR PLASTIC UTENSILS THAT ARE DURABLE.
Location: Kitchen (back)
Equipment: Rice cooker
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PADDLE FOR STEAMED RICE STORED IN CONTAINER OF WATER. WATER EMPTIED AND CONTAINER REPLACED. DO NOT STORE UTENSILS IS STAGNANT WATER.
Location: Kitchen (back)
Equipment: Rice cooker
|
03/12/2012 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW BEEF STORED BELOW RAW CHICKEN. BEEF AND CHICKEN REORGANIZED. 2. RAW EGGS ON TOP OF RAW MUSHROOMS IN COLD-TOP COOLER.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW BEEF STORED BELOW RAW CHICKEN. BEEF AND CHICKEN REORGANIZED. 2. RAW EGGS ON TOP OF RAW MUSHROOMS IN COLD-TOP COOLER.
Location: Kitchen (front)
Equipment: Cold top
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTHS LAYING ON COLD-TOP COOLER CUTTING BOARD. WET CLOTHS MOVED TO SOILED LINEN STORAGE.
Location: Kitchen (front)
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOX OF CABBAGE SITTING DIRECTLY ON FLOOR UNDER HAND SINK. MOVE TO SANITARY STORAGE LOCATION AND ELEVATE FOOD AT LEAST 6 INCHES. 2. BAG OF POTATO STARCH LEFT OPEN ON SHELF. PROVIDE RIGID METAL OR PLASTIC CONTAINER WITH A LID FOR POTATO STARCH.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT HAND SINK. REFILL DISPENSER AND MAINTAIN.
Location: Kitchen (back)
Equipment: Hand sink
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PLASTIC CARRY OUT CONTAINER BEING USED FOR STEAMED RICE. CONTAINER THROWN AWAY. USE RIGID METAL OR PLASTIC UTENSILS THAT ARE DURABLE.
Location: Kitchen (back)
Equipment: Rice cooker
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PADDLE FOR STEAMED RICE STORED IN CONTAINER OF WATER. WATER EMPTIED AND CONTAINER REPLACED. DO NOT STORE UTENSILS IS STAGNANT WATER.
Location: Kitchen (back)
Equipment: Rice cooker
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03/02/2012 | Routine |
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USING BROWN TRAYS AS STORAGE CONTAINERS FOR FOOD. TRAYS NOT DESIGNED FOR FOOD CONTACT.
Location: Kitchen (front)
Equipment: Reach in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USING BROWN TRAYS AS STORAGE CONTAINERS FOR FOOD. TRAYS NOT DESIGNED FOR FOOD CONTACT.
Location: Back room
Equipment: reach in freezer
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT, SHRIMP AND CHICKEN STORED IMPROPERLY IN REACH-IN COOLER. CORRECTED ON SIGHT.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 0 PPM. MAINTAIN BETWEEN 50-100 PPM. CORRECTED ON SIGHT.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE CERTIFIED FOOD HANDLER CERTIFICATE.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL HAND SINK TO WALL.
Location: Back room
Equipment: Hand sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. MULTIPLE OPEN FOOD ITEMS. SEAL PACKAGE OR PLACE IN A CONTAINER. 2. BAG OF CABBAGE STORED ON FLOOR IN BACK KITCHEN. ELEVATE 6 INCHES.
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SPATULA FOR STEAMED RICE IS STORED IN A CONTAINER OF STAGNANT WATER. WATER DISCARDED. CORRECTED ON SIGHT.
Location: Back room
Equipment: Rice cooker
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: REMOVE ALL PERSONAL ITEMS FROM PREP TABLE, PREP SINK, AND BY THE WIRE RACK HOLDING FOOD ITEMS.
Location: Back room
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLASTIC CONTAINER WITH LID ON THE DRY GOODS RACK IS NOT LABELED WITH CONTENTS. CONTENTS IS NOT EASILY IDENTIFIABLE.
Location: Back room
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02/23/2012 | Pre-Licensing |
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USING BROWN TRAYS AS STORAGE CONTAINERS FOR FOOD. TRAYS NOT DESIGNED FOR FOOD CONTACT.
Location: Kitchen (front)
Equipment: Reach in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USING BROWN TRAYS AS STORAGE CONTAINERS FOR FOOD. TRAYS NOT DESIGNED FOR FOOD CONTACT.
Location: Back room
Equipment: reach in freezer
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT, SHRIMP AND CHICKEN STORED IMPROPERLY IN REACH-IN COOLER. CORRECTED ON SIGHT.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 0 PPM. MAINTAIN BETWEEN 50-100 PPM. CORRECTED ON SIGHT.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE CERTIFIED FOOD HANDLER CERTIFICATE.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL HAND SINK TO WALL.
Location: Back room
Equipment: Hand sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. MULTIPLE OPEN FOOD ITEMS. SEAL PACKAGE OR PLACE IN A CONTAINER. 2. BAG OF CABBAGE STORED ON FLOOR IN BACK KITCHEN. ELEVATE 6 INCHES.
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SPATULA FOR STEAMED RICE IS STORED IN A CONTAINER OF STAGNANT WATER. WATER DISCARDED. CORRECTED ON SIGHT.
Location: Back room
Equipment: Rice cooker
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: REMOVE ALL PERSONAL ITEMS FROM PREP TABLE, PREP SINK, AND BY THE WIRE RACK HOLDING FOOD ITEMS.
Location: Back room
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLASTIC CONTAINER WITH LID ON THE DRY GOODS RACK IS NOT LABELED WITH CONTENTS. CONTENTS IS NOT EASILY IDENTIFIABLE.
Location: Back room
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02/16/2012 | Pre-Licensing Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: restrain tanks
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Eating and open drinks on prep table near cook lineeat in area away from food and food processes
Location: Cook line
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: no sanitizer set for storage of wet towels
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Back room
Equipment: Hand sink
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: keep wet towels in sanibucket
Location: Cook line
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02/09/2012 | Non-Illness Complaint Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: restrain tanks
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Eating and open drinks on prep table near cook lineeat in area away from food and food processes
Location: Cook line
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: no sanitizer set for storage of wet towels
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Back room
Equipment: Hand sink
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: keep wet towels in sanibucket
Location: Cook line
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02/02/2012 | Non-Illness Complaint |
Restaurant representatives - add corrected or new information about CHINA GOURMET, 4030 S EMERSON AVE, Beech Grove, IN »