Helms & Hansbrough S LLC, 2802 LAFAYETTE RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Helms & Hansbrough S LLC
Type: Restaurant
Address: 2802 LAFAYETTE RD, Indianapolis, IN 46222
County: Marion
License #: 106442
Smoking: Smoke Free
Total inspections: 31
Last inspection: 10/24/2014
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Inspection findings

Inspection Date

Type
  • Smoking Distance (corrected)
    (a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
    Correction: Ensure there is no smoking withing eight feet of any public entrance.
    Comments: CIGARETTES FOUND OUTSIDE 1 FOOT AWAY FROM THE REAR DOORREPEAT VIOLATIONS
  • Premises not clean (corrected)
    Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
    Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
    Comments: 5-GALLON BUCKETS FOUND OUTSIDE NEAR THE GREASE DUMPSTER FULL OF WATER AND GREASE.NEED TO DISPOSE AND COVER PROPERLY TO PREVENT ATTRACTING RODENTS/ANIMALS
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: FRIED RICE COOLING IN A LARGE AMOUNT IN A LARGE POT AT ROOM TEMPERATUREMUST COOL FRIED RICE QUICKLYREPEAT VIOLATION
    Location: Kitchen
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: RESIDENTIAL GRADE BUG SPRAY FOUND, MUST USE COMMERCIAL GRADEREPEAT VIOLATION
    Location: Service counter
  • Sewage removal (corrected)
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: WORKERS WERE GOING TO DISPOSE SOILED MOP WATER OUT IN THE BACK PARKING LOT, STOPPED WORKERS BEFORE ILLEGALLY SPILLING ON THE PARKING LOT AND INTO THE MOP SINK IN THE RESTROOMDISCONTINUE THIS PRACTICEREPEAT VIOLATION
    Location: Kitchen (back)
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: ESTABLISHMENT DID NOT CLOSE PRIOR OR VOLUNTARILY CLOSING TO REPAIR SEWAGE BACK UP IN THE 2-BAY.ESTABLISHMENT WAS CLOSED DURING INSPECTION.
  • 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: 1. PREP COOLER ONLY HAVE ONE PAIR OF TONGS FOR CHICKEN. PROVIDE TONGS FOR EACH MEAT2. SOILED DISHES ABOVE RAW SHRIMP IN 3-BAY. MANAGER MOVED SOILED DISHES AWAY FROM SHRIMP IN MIDDLE BAYREPEAT VIOLATION
    Location: Kitchen
    Equipment: -
  • 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: MOP BUCKET IN FRONT OF HANDSINK, MANAGER MOVED DURING INSPECTION REPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: DENTED CAN FOUND, SEAL IS COMPROMISED, DO NOT USEREPEAT VIOLATION
    Location: Dry storage
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: REPEAT VIOLATION
    Location: Kitchen
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 2-BAY SINK OBSERVED BACKING UP FROM PLUMBING BACK ONTO KITCHEN FLOOR. ESTABLISHMENT WAS CLOSED UNTIL REPAIRS HAVE BEEN MADE TO CEASE SEWAGE BACK UP OCCURING.
    Location: Kitchen
    Equipment: 2-bay
  • 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: BLEACH SANITIZER NOT SET UP, WORKER MADE NEW SANITIZERREPEAT VIOLATION
    Location: Kitchen
    Equipment: 3-bay
  • 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: CARDBOARD BOX USED IN THE COOKLINE FOR SOAKING OILS FOUND, DISCARDREPEAT VIOLATION
    Location: Cook line
  • Hand sanitizers (corrected)
    Hand sanitizer is being used improperly.
    Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
    Comments: OBSERVED FOOD HANDLER USING HAND SANITIZER IN PLACE OF SOAP.
  • 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: PERSONAL CUPS STORED WITH FRIED FOOD ITEMS, MANAGER MOVED
    Location: Service counter
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Dry storage
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: TWO LARGE POTS STORED UNDER THE COOKLINE, DISCONTINUE STORING CLEAN EQUIPMENT AND ON THE FLOORREPEAT VIOLATION
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN FILTERS IN THE COOKLINE, SOILED2. HOOD CLEANING LAST CLEANING DATE SCHEDULED IN JUNE, HOOD CLEANING WAS NOT COMPLETED WITHIN 6 MONTHS AND IS LATE. SCHEDULE A HOOD CLEANING
    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: FLOORS UNDER THE FRYERS ARE HEAVILY SOILED AND GREASE BUILD UP, CLEANREPEAT VIOLATION
    Location: Cook line
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: HOT FOODS COVERED WITH PLASTIC WRAP, HAD WORKERS REMOVE PLASTIC COVERREPEAT VIOLATION
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: FROZEN SHRIMP SITTING IN WATER WITHOUT RUNNING WATERREPEAT VIOLATION
    Location: Kitchen
    Equipment: 3-bay
  • 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. 5-GALLON BUCKET STORED UNDER THE 2-BAY WHERE THE SEWAGE WAS COMING FROM2, OPEN BAG OF CORN STARCH NEAR THE 2-BAY AREA
    Location: Kitchen
    Equipment: 2-bay
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. 5-GALLON BUCKETS WITH SAUCE OPEN WITH RAW MEATS STORED ABOVE2. OPEN MEATS AND VEGETABLES NOT COVEREDREPEAT VIOLATION
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: REPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Durability / utensils and equipment (corrected)
    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: 1. PORTION CUP USED TO SCOOP RICE2. HANDCUT JUG USED AS A SCOOP FOR FRIED RICE REPEAT VIOLATION
    Location: Service counter
    Equipment: Rice cooker
  • 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: KNIFE STORED INBETWEEN PREP COOLER AND 2-BAY SINK IN HARD TO REACH, HARD TO CLEAN AREASMANAGER MOVED DURING INSPECTIONREPEAT VIOLATION
    Location: Kitchen
    Equipment: Prep Top Cooler
 10/24/2014Recheck
  • Smoking Distance
    (a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
    Correction: Ensure there is no smoking withing eight feet of any public entrance.
    Comments: CIGARETTES FOUND OUTSIDE 1 FOOT AWAY FROM THE REAR DOORREPEAT VIOLATIONS
  • Premises not clean
    Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
    Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
    Comments: 5-GALLON BUCKETS FOUND OUTSIDE NEAR THE GREASE DUMPSTER FULL OF WATER AND GREASE.NEED TO DISPOSE AND COVER PROPERLY TO PREVENT ATTRACTING RODENTS/ANIMALS
  • Cooling time (corrected on site)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: FRIED RICE COOLING IN A LARGE AMOUNT IN A LARGE POT AT ROOM TEMPERATUREMUST COOL FRIED RICE QUICKLYREPEAT VIOLATION
    Location: Kitchen
  • Toxic restrictions
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: RESIDENTIAL GRADE BUG SPRAY FOUND, MUST USE COMMERCIAL GRADEREPEAT VIOLATION
    Location: Service counter
  • Sewage removal (corrected on site)
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: WORKERS WERE GOING TO DISPOSE SOILED MOP WATER OUT IN THE BACK PARKING LOT, STOPPED WORKERS BEFORE ILLEGALLY SPILLING ON THE PARKING LOT AND INTO THE MOP SINK IN THE RESTROOMDISCONTINUE THIS PRACTICEREPEAT VIOLATION
    Location: Kitchen (back)
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: ESTABLISHMENT DID NOT CLOSE PRIOR OR VOLUNTARILY CLOSING TO REPAIR SEWAGE BACK UP IN THE 2-BAY.ESTABLISHMENT WAS CLOSED DURING INSPECTION.
  • 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: 1. PREP COOLER ONLY HAVE ONE PAIR OF TONGS FOR CHICKEN. PROVIDE TONGS FOR EACH MEAT2. SOILED DISHES ABOVE RAW SHRIMP IN 3-BAY. MANAGER MOVED SOILED DISHES AWAY FROM SHRIMP IN MIDDLE BAYREPEAT VIOLATION
    Location: Kitchen
    Equipment: -
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: MOP BUCKET IN FRONT OF HANDSINK, MANAGER MOVED DURING INSPECTION REPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Packaging integrity
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: DENTED CAN FOUND, SEAL IS COMPROMISED, DO NOT USEREPEAT VIOLATION
    Location: Dry storage
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: REPEAT VIOLATION
    Location: Kitchen
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 2-BAY SINK OBSERVED BACKING UP FROM PLUMBING BACK ONTO KITCHEN FLOOR. ESTABLISHMENT WAS CLOSED UNTIL REPAIRS HAVE BEEN MADE TO CEASE SEWAGE BACK UP OCCURING.
    Location: Kitchen
    Equipment: 2-bay
  • 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: BLEACH SANITIZER NOT SET UP, WORKER MADE NEW SANITIZERREPEAT VIOLATION
    Location: Kitchen
    Equipment: 3-bay
  • 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: CARDBOARD BOX USED IN THE COOKLINE FOR SOAKING OILS FOUND, DISCARDREPEAT VIOLATION
    Location: Cook line
  • Hand sanitizers (corrected on site)
    Hand sanitizer is being used improperly.
    Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
    Comments: OBSERVED FOOD HANDLER USING HAND SANITIZER IN PLACE OF SOAP.
  • Storage of Personal Items (corrected on site)
    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: PERSONAL CUPS STORED WITH FRIED FOOD ITEMS, MANAGER MOVED
    Location: Service counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Dry storage
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Improper storage of clean equipment (corrected on site)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: TWO LARGE POTS STORED UNDER THE COOKLINE, DISCONTINUE STORING CLEAN EQUIPMENT AND ON THE FLOORREPEAT VIOLATION
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN FILTERS IN THE COOKLINE, SOILED2. HOOD CLEANING LAST CLEANING DATE SCHEDULED IN JUNE, HOOD CLEANING WAS NOT COMPLETED WITHIN 6 MONTHS AND IS LATE. SCHEDULE A HOOD CLEANING
    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: FLOORS UNDER THE FRYERS ARE HEAVILY SOILED AND GREASE BUILD UP, CLEANREPEAT VIOLATION
    Location: Cook line
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: HOT FOODS COVERED WITH PLASTIC WRAP, HAD WORKERS REMOVE PLASTIC COVERREPEAT VIOLATION
    Location: Kitchen
    Equipment: Walk in cooler
  • Thawing (corrected on site)
    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: FROZEN SHRIMP SITTING IN WATER WITHOUT RUNNING WATERREPEAT VIOLATION
    Location: Kitchen
    Equipment: 3-bay
  • 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. 5-GALLON BUCKET STORED UNDER THE 2-BAY WHERE THE SEWAGE WAS COMING FROM2, OPEN BAG OF CORN STARCH NEAR THE 2-BAY AREA
    Location: Kitchen
    Equipment: 2-bay
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. 5-GALLON BUCKETS WITH SAUCE OPEN WITH RAW MEATS STORED ABOVE2. OPEN MEATS AND VEGETABLES NOT COVEREDREPEAT VIOLATION
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: REPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Durability / utensils and equipment
    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: 1. PORTION CUP USED TO SCOOP RICE2. HANDCUT JUG USED AS A SCOOP FOR FRIED RICE REPEAT VIOLATION
    Location: Service counter
    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: KNIFE STORED INBETWEEN PREP COOLER AND 2-BAY SINK IN HARD TO REACH, HARD TO CLEAN AREASMANAGER MOVED DURING INSPECTIONREPEAT VIOLATION
    Location: Kitchen
    Equipment: Prep Top Cooler
 10/20/2014Recheck
  • Smoking Distance
    (a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
    Correction: Ensure there is no smoking withing eight feet of any public entrance.
    Comments: CIGARETTES FOUND OUTSIDE 1 FOOT AWAY FROM THE REAR DOORREPEAT VIOLATIONS
  • Premises not clean
    Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
    Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
    Comments: 5-GALLON BUCKETS FOUND OUTSIDE NEAR THE GREASE DUMPSTER FULL OF WATER AND GREASE.NEED TO DISPOSE AND COVER PROPERLY TO PREVENT ATTRACTING RODENTS/ANIMALS
  • Cooling time (corrected on site)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: FRIED RICE COOLING IN A LARGE AMOUNT IN A LARGE POT AT ROOM TEMPERATUREMUST COOL FRIED RICE QUICKLYREPEAT VIOLATION
    Location: Kitchen
  • Toxic restrictions
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: RESIDENTIAL GRADE BUG SPRAY FOUND, MUST USE COMMERCIAL GRADEREPEAT VIOLATION
    Location: Service counter
  • Sewage removal (corrected on site)
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: WORKERS WERE GOING TO DISPOSE SOILED MOP WATER OUT IN THE BACK PARKING LOT, STOPPED WORKERS BEFORE ILLEGALLY SPILLING ON THE PARKING LOT AND INTO THE MOP SINK IN THE RESTROOMDISCONTINUE THIS PRACTICEREPEAT VIOLATION
    Location: Kitchen (back)
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: ESTABLISHMENT DID NOT CLOSE PRIOR OR VOLUNTARILY CLOSING TO REPAIR SEWAGE BACK UP IN THE 2-BAY.ESTABLISHMENT WAS CLOSED DURING INSPECTION.
  • 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: 1. PREP COOLER ONLY HAVE ONE PAIR OF TONGS FOR CHICKEN. PROVIDE TONGS FOR EACH MEAT2. SOILED DISHES ABOVE RAW SHRIMP IN 3-BAY. MANAGER MOVED SOILED DISHES AWAY FROM SHRIMP IN MIDDLE BAYREPEAT VIOLATION
    Location: Kitchen
    Equipment: -
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: MOP BUCKET IN FRONT OF HANDSINK, MANAGER MOVED DURING INSPECTION REPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Packaging integrity
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: DENTED CAN FOUND, SEAL IS COMPROMISED, DO NOT USEREPEAT VIOLATION
    Location: Dry storage
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: REPEAT VIOLATION
    Location: Kitchen
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected on site)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 2-BAY SINK OBSERVED BACKING UP FROM PLUMBING BACK ONTO KITCHEN FLOOR. ESTABLISHMENT WAS CLOSED UNTIL REPAIRS HAVE BEEN MADE TO CEASE SEWAGE BACK UP OCCURING.
    Location: Kitchen
    Equipment: 2-bay
  • 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: BLEACH SANITIZER NOT SET UP, WORKER MADE NEW SANITIZERREPEAT VIOLATION
    Location: Kitchen
    Equipment: 3-bay
  • 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: CARDBOARD BOX USED IN THE COOKLINE FOR SOAKING OILS FOUND, DISCARDREPEAT VIOLATION
    Location: Cook line
  • Hand sanitizers (corrected on site)
    Hand sanitizer is being used improperly.
    Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
    Comments: OBSERVED FOOD HANDLER USING HAND SANITIZER IN PLACE OF SOAP.
  • Storage of Personal Items (corrected on site)
    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: PERSONAL CUPS STORED WITH FRIED FOOD ITEMS, MANAGER MOVED
    Location: Service counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Dry storage
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Improper storage of clean equipment (corrected on site)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: TWO LARGE POTS STORED UNDER THE COOKLINE, DISCONTINUE STORING CLEAN EQUIPMENT AND ON THE FLOORREPEAT VIOLATION
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN FILTERS IN THE COOKLINE, SOILED2. HOOD CLEANING LAST CLEANING DATE SCHEDULED IN JUNE, HOOD CLEANING WAS NOT COMPLETED WITHIN 6 MONTHS AND IS LATE. SCHEDULE A HOOD CLEANING
    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: FLOORS UNDER THE FRYERS ARE HEAVILY SOILED AND GREASE BUILD UP, CLEANREPEAT VIOLATION
    Location: Cook line
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: HOT FOODS COVERED WITH PLASTIC WRAP, HAD WORKERS REMOVE PLASTIC COVERREPEAT VIOLATION
    Location: Kitchen
    Equipment: Walk in cooler
  • Thawing (corrected on site)
    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: FROZEN SHRIMP SITTING IN WATER WITHOUT RUNNING WATERREPEAT VIOLATION
    Location: Kitchen
    Equipment: 3-bay
  • 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. 5-GALLON BUCKET STORED UNDER THE 2-BAY WHERE THE SEWAGE WAS COMING FROM2, OPEN BAG OF CORN STARCH NEAR THE 2-BAY AREA
    Location: Kitchen
    Equipment: 2-bay
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. 5-GALLON BUCKETS WITH SAUCE OPEN WITH RAW MEATS STORED ABOVE2. OPEN MEATS AND VEGETABLES NOT COVEREDREPEAT VIOLATION
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: REPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Durability / utensils and equipment
    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: 1. PORTION CUP USED TO SCOOP RICE2. HANDCUT JUG USED AS A SCOOP FOR FRIED RICE REPEAT VIOLATION
    Location: Service counter
    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: KNIFE STORED INBETWEEN PREP COOLER AND 2-BAY SINK IN HARD TO REACH, HARD TO CLEAN AREASMANAGER MOVED DURING INSPECTIONREPEAT VIOLATION
    Location: Kitchen
    Equipment: Prep Top Cooler
 10/16/2014Recheck
  • Smoking Distance
    (a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
    Correction: Ensure there is no smoking withing eight feet of any public entrance.
    Comments: CIGARETTES FOUND OUTSIDE 1 FOOT AWAY FROM THE REAR DOORREPEAT VIOLATIONS
  • Premises not clean
    Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
    Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
    Comments: 5-GALLON BUCKETS FOUND OUTSIDE NEAR THE GREASE DUMPSTER FULL OF WATER AND GREASE.NEED TO DISPOSE AND COVER PROPERLY TO PREVENT ATTRACTING RODENTS/ANIMALS
  • Cooling time (corrected on site)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: FRIED RICE COOLING IN A LARGE AMOUNT IN A LARGE POT AT ROOM TEMPERATUREMUST COOL FRIED RICE QUICKLYREPEAT VIOLATION
    Location: Kitchen
  • Toxic restrictions
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: RESIDENTIAL GRADE BUG SPRAY FOUND, MUST USE COMMERCIAL GRADEREPEAT VIOLATION
    Location: Service counter
  • Sewage removal (corrected on site)
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: WORKERS WERE GOING TO DISPOSE SOILED MOP WATER OUT IN THE BACK PARKING LOT, STOPPED WORKERS BEFORE ILLEGALLY SPILLING ON THE PARKING LOT AND INTO THE MOP SINK IN THE RESTROOMDISCONTINUE THIS PRACTICEREPEAT VIOLATION
    Location: Kitchen (back)
  • Ceasing operations (corrected on site)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: ESTABLISHMENT DID NOT CLOSE PRIOR OR VOLUNTARILY CLOSING TO REPAIR SEWAGE BACK UP IN THE 2-BAY.ESTABLISHMENT WAS CLOSED DURING INSPECTION.
  • 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: 1. PREP COOLER ONLY HAVE ONE PAIR OF TONGS FOR CHICKEN. PROVIDE TONGS FOR EACH MEAT2. SOILED DISHES ABOVE RAW SHRIMP IN 3-BAY. MANAGER MOVED SOILED DISHES AWAY FROM SHRIMP IN MIDDLE BAYREPEAT VIOLATION
    Location: Kitchen
    Equipment: -
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: MOP BUCKET IN FRONT OF HANDSINK, MANAGER MOVED DURING INSPECTION REPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Packaging integrity
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: DENTED CAN FOUND, SEAL IS COMPROMISED, DO NOT USEREPEAT VIOLATION
    Location: Dry storage
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: REPEAT VIOLATION
    Location: Kitchen
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 2-BAY SINK OBSERVED BACKING UP FROM PLUMBING BACK ONTO KITCHEN FLOOR. ESTABLISHMENT WAS CLOSED UNTIL REPAIRS HAVE BEEN MADE TO CEASE SEWAGE BACK UP OCCURING.
    Location: Kitchen
    Equipment: 2-bay
  • 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: BLEACH SANITIZER NOT SET UP, WORKER MADE NEW SANITIZERREPEAT VIOLATION
    Location: Kitchen
    Equipment: 3-bay
  • 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: CARDBOARD BOX USED IN THE COOKLINE FOR SOAKING OILS FOUND, DISCARDREPEAT VIOLATION
    Location: Cook line
  • Hand sanitizers (corrected on site)
    Hand sanitizer is being used improperly.
    Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
    Comments: OBSERVED FOOD HANDLER USING HAND SANITIZER IN PLACE OF SOAP.
  • Storage of Personal Items (corrected on site)
    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: PERSONAL CUPS STORED WITH FRIED FOOD ITEMS, MANAGER MOVED
    Location: Service counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Dry storage
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Improper storage of clean equipment (corrected on site)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: TWO LARGE POTS STORED UNDER THE COOKLINE, DISCONTINUE STORING CLEAN EQUIPMENT AND ON THE FLOORREPEAT VIOLATION
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN FILTERS IN THE COOKLINE, SOILED2. HOOD CLEANING LAST CLEANING DATE SCHEDULED IN JUNE, HOOD CLEANING WAS NOT COMPLETED WITHIN 6 MONTHS AND IS LATE. SCHEDULE A HOOD CLEANING
    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: FLOORS UNDER THE FRYERS ARE HEAVILY SOILED AND GREASE BUILD UP, CLEANREPEAT VIOLATION
    Location: Cook line
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: HOT FOODS COVERED WITH PLASTIC WRAP, HAD WORKERS REMOVE PLASTIC COVERREPEAT VIOLATION
    Location: Kitchen
    Equipment: Walk in cooler
  • Thawing (corrected on site)
    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: FROZEN SHRIMP SITTING IN WATER WITHOUT RUNNING WATERREPEAT VIOLATION
    Location: Kitchen
    Equipment: 3-bay
  • 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. 5-GALLON BUCKET STORED UNDER THE 2-BAY WHERE THE SEWAGE WAS COMING FROM2, OPEN BAG OF CORN STARCH NEAR THE 2-BAY AREA
    Location: Kitchen
    Equipment: 2-bay
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. 5-GALLON BUCKETS WITH SAUCE OPEN WITH RAW MEATS STORED ABOVE2. OPEN MEATS AND VEGETABLES NOT COVEREDREPEAT VIOLATION
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: REPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Durability / utensils and equipment
    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: 1. PORTION CUP USED TO SCOOP RICE2. HANDCUT JUG USED AS A SCOOP FOR FRIED RICE REPEAT VIOLATION
    Location: Service counter
    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: KNIFE STORED INBETWEEN PREP COOLER AND 2-BAY SINK IN HARD TO REACH, HARD TO CLEAN AREASMANAGER MOVED DURING INSPECTIONREPEAT VIOLATION
    Location: Kitchen
    Equipment: Prep Top Cooler
 10/16/2014Routine
  • Smoking Distance (corrected)
    (a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
    Correction: Ensure there is no smoking withing eight feet of any public entrance.
    Comments: CIGARETTE BUTTS FOUND WITHIN 8 FEET OF REAR ENTRYMUST SMOKE AT LEAST 8 FEET AWAY FROM ENTRANCES - INCLUDING REAR
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 06/10/14:MOUSE PRESENT DURING INSPECTION - SHOWED MANAGERS DURING INSPECTION
    Location: Kitchen
  • Sewage removal (corrected)
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: DISCARDING SOILED MOP WATER AND GREASE OUTSIDE, NOT USING THE MOP SINK.
    Location: Outdoor storage
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: 06/10/14:MOUSE PRESENT IN ESTABLISHMENT AFTER MANAGER STATED THEY CLEANED AND REPAIRED EVERYTHING
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: DUCT TAPE AROUND PIPES. DO NOT USE DUCT TAPE, REPAIR PROPERLY-----------------------06/10/14:DUCT TAPE HAS BEEN REMOVED, BUT STILL LEAKINGWATER IS BEING AVAILABLE FOR MICECALL A PROFESSIONAL PLUMBER
    Location: Emp restroom
  • 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. CONTAINER OF FLOUR FOUND BELOW TABLE 2. BULK CONTAINERS NEED TIGHT FITTING LIDS-------------------------------------06/10/14:1. BOX OF CHEWED MENUS ARE REMOVED, BUT DRINKS ARE SITTING WHERE THE MENUS WERE SITTING ON THE FLOOR. RAISE SHELVING HIGHER AND DO NOT STORE ITEMS ON THE FLOOR.2. MOUSE RAN UNDER PALLET OF HOMESTYLE REACH IN FREEZER, NEED TO RAISE HIGHER TO SEE DROPPINGS AND CLEANABILITY3. BULK CONTAINERS NOT COVERED WITH THE LIDS ON
    Location: Kitchen (back)
    Equipment: Prep table
  • 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. CONTAINER OF FLOUR FOUND BELOW TABLE 2. BULK CONTAINERS NEED TIGHT FITTING LIDS-------------------------------------06/10/14:1. BOX OF CHEWED MENUS ARE REMOVED, BUT DRINKS ARE SITTING WHERE THE MENUS WERE SITTING ON THE FLOOR. RAISE SHELVING HIGHER AND DO NOT STORE ITEMS ON THE FLOOR.2. MOUSE RAN UNDER PALLET OF HOMESTYLE REACH IN FREEZER, NEED TO RAISE HIGHER TO SEE DROPPINGS AND CLEANABILITY3. BULK CONTAINERS NOT COVERED WITH THE LIDS ON
    Location: Dry storage
  • 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. CONTAINER OF FLOUR FOUND BELOW TABLE 2. BULK CONTAINERS NEED TIGHT FITTING LIDS-------------------------------------06/10/14:1. BOX OF CHEWED MENUS ARE REMOVED, BUT DRINKS ARE SITTING WHERE THE MENUS WERE SITTING ON THE FLOOR. RAISE SHELVING HIGHER AND DO NOT STORE ITEMS ON THE FLOOR.2. MOUSE RAN UNDER PALLET OF HOMESTYLE REACH IN FREEZER, NEED TO RAISE HIGHER TO SEE DROPPINGS AND CLEANABILITY3. BULK CONTAINERS NOT COVERED WITH THE LIDS ON
    Location: Kitchen (back)
    Equipment: reach in freezer
  • Non sewage liquid drainage (corrected)
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
    Comments: GLASS REACH IN COOLER DRAINING INTO A PAN.PAN IS FULL OF WATER, NOT REGULARLY EMPTYING PAN
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. TWO (2) DEAD MICE OBSERVED DURING INSPECTION2. MOUSE DROPPINGS FOUND UNDER CHEST FREEZERS, UNDER COOKLINE, IN DRY STORAGE AREACLEAN ALL MOUSE DROPPINGS AND DEAD MICE
    Location: Kitchen (front)
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. TWO (2) DEAD MICE OBSERVED DURING INSPECTION2. MOUSE DROPPINGS FOUND UNDER CHEST FREEZERS, UNDER COOKLINE, IN DRY STORAGE AREACLEAN ALL MOUSE DROPPINGS AND DEAD MICE
    Location: Kitchen (back)
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. TWO (2) DEAD MICE OBSERVED DURING INSPECTION2. MOUSE DROPPINGS FOUND UNDER CHEST FREEZERS, UNDER COOKLINE, IN DRY STORAGE AREACLEAN ALL MOUSE DROPPINGS AND DEAD MICE
    Location: Dry storage
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. TWO (2) DEAD MICE OBSERVED DURING INSPECTION2. MOUSE DROPPINGS FOUND UNDER CHEST FREEZERS, UNDER COOKLINE, IN DRY STORAGE AREACLEAN ALL MOUSE DROPPINGS AND DEAD MICE
    Location: Service counter
  • Dumpster drain plugs
    Drain plugs for waste handling units not in place.
    Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
    Location: Dumpster area
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: 06/10/14:ENTRANCE DOOR PROPPED OPEN AGAIN
    Location: Kitchen (back)
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: 06/10/14:ENTRANCE DOOR PROPPED OPEN AGAIN
    Location: Dining room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MOUSE HOLES AND GNAWING FOUND. REPAIR HOLES------------------------------------06/10/14:1. WALL REPAIRS INCOMPLETE - USED METAL TAPE TO SEAL MOUSE HOLES NEAR EMPLOYEE RESTROOM.DO NOT USE CEILING TILE AS A WALL REPAIR. MICE ALREADY CHEWED THROUGH CEILING TILE2. HOLES IN WALL BY GREASE TRAP AND PLUMBING FIXTURES THROUGH WALL. RODENT PRESENT DURING INSPECTION AND RUNNING IN AND OUT USING THESE HOLES. PERMANANTLY REPAIR WALLS
    Location: Kitchen (back)
  • 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: 1. DROPPINGS FOUND AND DEAD MICE FOUND2. HEAVY GREASE BUILDUP FOUND UNDER COOKLINE AND FRYERS3. GREASE AND SOILED WATER FOUND BY GREASE TRAP IN CORNER BY 3-BAYCLEAN----------------------------------06/10/14:1. MOUSE DROPPINGS FOUND IN DRY STORAGE AREA BEHIND LARGE BULK CONTAINERS AFTER MANAGER STATED THEY CLEANED
    Location: Dry storage
  • 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: 1. DROPPINGS FOUND AND DEAD MICE FOUND2. HEAVY GREASE BUILDUP FOUND UNDER COOKLINE AND FRYERS3. GREASE AND SOILED WATER FOUND BY GREASE TRAP IN CORNER BY 3-BAYCLEAN----------------------------------06/10/14:1. MOUSE DROPPINGS FOUND IN DRY STORAGE AREA BEHIND LARGE BULK CONTAINERS AFTER MANAGER STATED THEY CLEANED
    Location: Kitchen (back)
  • 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: 1. DROPPINGS FOUND AND DEAD MICE FOUND2. HEAVY GREASE BUILDUP FOUND UNDER COOKLINE AND FRYERS3. GREASE AND SOILED WATER FOUND BY GREASE TRAP IN CORNER BY 3-BAYCLEAN----------------------------------06/10/14:1. MOUSE DROPPINGS FOUND IN DRY STORAGE AREA BEHIND LARGE BULK CONTAINERS AFTER MANAGER STATED THEY CLEANED
    Location: Kitchen (front)
  • 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: 1. DROPPINGS FOUND AND DEAD MICE FOUND2. HEAVY GREASE BUILDUP FOUND UNDER COOKLINE AND FRYERS3. GREASE AND SOILED WATER FOUND BY GREASE TRAP IN CORNER BY 3-BAYCLEAN----------------------------------06/10/14:1. MOUSE DROPPINGS FOUND IN DRY STORAGE AREA BEHIND LARGE BULK CONTAINERS AFTER MANAGER STATED THEY CLEANED
    Location: Service counter
 06/11/2014Non-Illness Complaint Recheck
  • Smoking Distance
    (a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
    Correction: Ensure there is no smoking withing eight feet of any public entrance.
    Comments: CIGARETTE BUTTS FOUND WITHIN 8 FEET OF REAR ENTRYMUST SMOKE AT LEAST 8 FEET AWAY FROM ENTRANCES - INCLUDING REAR
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 06/10/14:MOUSE PRESENT DURING INSPECTION - SHOWED MANAGERS DURING INSPECTION
    Location: Kitchen
  • Sewage removal
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: DISCARDING SOILED MOP WATER AND GREASE OUTSIDE, NOT USING THE MOP SINK.
    Location: Outdoor storage
  • Ceasing operations (corrected on site)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: 06/10/14:MOUSE PRESENT IN ESTABLISHMENT AFTER MANAGER STATED THEY CLEANED AND REPAIRED EVERYTHING
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: DUCT TAPE AROUND PIPES. DO NOT USE DUCT TAPE, REPAIR PROPERLY-----------------------06/10/14:DUCT TAPE HAS BEEN REMOVED, BUT STILL LEAKINGWATER IS BEING AVAILABLE FOR MICECALL A PROFESSIONAL PLUMBER
    Location: Emp restroom
  • 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. CONTAINER OF FLOUR FOUND BELOW TABLE 2. BULK CONTAINERS NEED TIGHT FITTING LIDS-------------------------------------06/10/14:1. BOX OF CHEWED MENUS ARE REMOVED, BUT DRINKS ARE SITTING WHERE THE MENUS WERE SITTING ON THE FLOOR. RAISE SHELVING HIGHER AND DO NOT STORE ITEMS ON THE FLOOR.2. MOUSE RAN UNDER PALLET OF HOMESTYLE REACH IN FREEZER, NEED TO RAISE HIGHER TO SEE DROPPINGS AND CLEANABILITY3. BULK CONTAINERS NOT COVERED WITH THE LIDS ON
    Location: Kitchen (back)
    Equipment: Prep table
  • 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. CONTAINER OF FLOUR FOUND BELOW TABLE 2. BULK CONTAINERS NEED TIGHT FITTING LIDS-------------------------------------06/10/14:1. BOX OF CHEWED MENUS ARE REMOVED, BUT DRINKS ARE SITTING WHERE THE MENUS WERE SITTING ON THE FLOOR. RAISE SHELVING HIGHER AND DO NOT STORE ITEMS ON THE FLOOR.2. MOUSE RAN UNDER PALLET OF HOMESTYLE REACH IN FREEZER, NEED TO RAISE HIGHER TO SEE DROPPINGS AND CLEANABILITY3. BULK CONTAINERS NOT COVERED WITH THE LIDS ON
    Location: Dry storage
  • 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. CONTAINER OF FLOUR FOUND BELOW TABLE 2. BULK CONTAINERS NEED TIGHT FITTING LIDS-------------------------------------06/10/14:1. BOX OF CHEWED MENUS ARE REMOVED, BUT DRINKS ARE SITTING WHERE THE MENUS WERE SITTING ON THE FLOOR. RAISE SHELVING HIGHER AND DO NOT STORE ITEMS ON THE FLOOR.2. MOUSE RAN UNDER PALLET OF HOMESTYLE REACH IN FREEZER, NEED TO RAISE HIGHER TO SEE DROPPINGS AND CLEANABILITY3. BULK CONTAINERS NOT COVERED WITH THE LIDS ON
    Location: Kitchen (back)
    Equipment: reach in freezer
  • Non sewage liquid drainage (corrected)
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
    Comments: GLASS REACH IN COOLER DRAINING INTO A PAN.PAN IS FULL OF WATER, NOT REGULARLY EMPTYING PAN
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. TWO (2) DEAD MICE OBSERVED DURING INSPECTION2. MOUSE DROPPINGS FOUND UNDER CHEST FREEZERS, UNDER COOKLINE, IN DRY STORAGE AREACLEAN ALL MOUSE DROPPINGS AND DEAD MICE
    Location: Kitchen (front)
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. TWO (2) DEAD MICE OBSERVED DURING INSPECTION2. MOUSE DROPPINGS FOUND UNDER CHEST FREEZERS, UNDER COOKLINE, IN DRY STORAGE AREACLEAN ALL MOUSE DROPPINGS AND DEAD MICE
    Location: Kitchen (back)
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. TWO (2) DEAD MICE OBSERVED DURING INSPECTION2. MOUSE DROPPINGS FOUND UNDER CHEST FREEZERS, UNDER COOKLINE, IN DRY STORAGE AREACLEAN ALL MOUSE DROPPINGS AND DEAD MICE
    Location: Dry storage
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. TWO (2) DEAD MICE OBSERVED DURING INSPECTION2. MOUSE DROPPINGS FOUND UNDER CHEST FREEZERS, UNDER COOKLINE, IN DRY STORAGE AREACLEAN ALL MOUSE DROPPINGS AND DEAD MICE
    Location: Service counter
  • Dumpster drain plugs
    Drain plugs for waste handling units not in place.
    Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
    Location: Dumpster area
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: 06/10/14:ENTRANCE DOOR PROPPED OPEN AGAIN
    Location: Kitchen (back)
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: 06/10/14:ENTRANCE DOOR PROPPED OPEN AGAIN
    Location: Dining room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MOUSE HOLES AND GNAWING FOUND. REPAIR HOLES------------------------------------06/10/14:1. WALL REPAIRS INCOMPLETE - USED METAL TAPE TO SEAL MOUSE HOLES NEAR EMPLOYEE RESTROOM.DO NOT USE CEILING TILE AS A WALL REPAIR. MICE ALREADY CHEWED THROUGH CEILING TILE2. HOLES IN WALL BY GREASE TRAP AND PLUMBING FIXTURES THROUGH WALL. RODENT PRESENT DURING INSPECTION AND RUNNING IN AND OUT USING THESE HOLES. PERMANANTLY REPAIR WALLS
    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: 1. DROPPINGS FOUND AND DEAD MICE FOUND2. HEAVY GREASE BUILDUP FOUND UNDER COOKLINE AND FRYERS3. GREASE AND SOILED WATER FOUND BY GREASE TRAP IN CORNER BY 3-BAYCLEAN----------------------------------06/10/14:1. MOUSE DROPPINGS FOUND IN DRY STORAGE AREA BEHIND LARGE BULK CONTAINERS AFTER MANAGER STATED THEY CLEANED
    Location: Dry storage
  • 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: 1. DROPPINGS FOUND AND DEAD MICE FOUND2. HEAVY GREASE BUILDUP FOUND UNDER COOKLINE AND FRYERS3. GREASE AND SOILED WATER FOUND BY GREASE TRAP IN CORNER BY 3-BAYCLEAN----------------------------------06/10/14:1. MOUSE DROPPINGS FOUND IN DRY STORAGE AREA BEHIND LARGE BULK CONTAINERS AFTER MANAGER STATED THEY CLEANED
    Location: Kitchen (back)
  • 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: 1. DROPPINGS FOUND AND DEAD MICE FOUND2. HEAVY GREASE BUILDUP FOUND UNDER COOKLINE AND FRYERS3. GREASE AND SOILED WATER FOUND BY GREASE TRAP IN CORNER BY 3-BAYCLEAN----------------------------------06/10/14:1. MOUSE DROPPINGS FOUND IN DRY STORAGE AREA BEHIND LARGE BULK CONTAINERS AFTER MANAGER STATED THEY CLEANED
    Location: Kitchen (front)
  • 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: 1. DROPPINGS FOUND AND DEAD MICE FOUND2. HEAVY GREASE BUILDUP FOUND UNDER COOKLINE AND FRYERS3. GREASE AND SOILED WATER FOUND BY GREASE TRAP IN CORNER BY 3-BAYCLEAN----------------------------------06/10/14:1. MOUSE DROPPINGS FOUND IN DRY STORAGE AREA BEHIND LARGE BULK CONTAINERS AFTER MANAGER STATED THEY CLEANED
    Location: Service counter
 06/10/2014Non-Illness Complaint Recheck
  • Smoking Distance
    (a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
    Correction: Ensure there is no smoking withing eight feet of any public entrance.
    Comments: CIGARETTE BUTTS FOUND WITHIN 8 FEET OF REAR ENTRYMUST SMOKE AT LEAST 8 FEET AWAY FROM ENTRANCES - INCLUDING REAR
  • Sewage removal
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: DISCARDING SOILED MOP WATER AND GREASE OUTSIDE, NOT USING THE MOP SINK.
    Location: Outdoor storage
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: DUCT TAPE AROUND PIPES. DO NOT USE DUCT TAPE, REPAIR PROPERLY
    Location: Emp restroom
  • 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: CONTAINER OF FLOUR FOUND BELOW TABLE
    Location: Kitchen (back)
    Equipment: Prep table
  • Non sewage liquid drainage
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
    Comments: GLASS REACH IN COOLER DRAINING INTO A PAN.PAN IS FULL OF WATER, NOT REGULARLY EMPTYING PAN
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. TWO (2) DEAD MICE OBSERVED DURING INSPECTION2. MOUSE DROPPINGS FOUND UNDER CHEST FREEZERS, UNDER COOKLINE, IN DRY STORAGE AREACLEAN ALL MOUSE DROPPINGS AND DEAD MICE
    Location: Kitchen (front)
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. TWO (2) DEAD MICE OBSERVED DURING INSPECTION2. MOUSE DROPPINGS FOUND UNDER CHEST FREEZERS, UNDER COOKLINE, IN DRY STORAGE AREACLEAN ALL MOUSE DROPPINGS AND DEAD MICE
    Location: Kitchen (back)
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. TWO (2) DEAD MICE OBSERVED DURING INSPECTION2. MOUSE DROPPINGS FOUND UNDER CHEST FREEZERS, UNDER COOKLINE, IN DRY STORAGE AREACLEAN ALL MOUSE DROPPINGS AND DEAD MICE
    Location: Dry storage
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. TWO (2) DEAD MICE OBSERVED DURING INSPECTION2. MOUSE DROPPINGS FOUND UNDER CHEST FREEZERS, UNDER COOKLINE, IN DRY STORAGE AREACLEAN ALL MOUSE DROPPINGS AND DEAD MICE
    Location: Service counter
  • Dumpster drain plugs
    Drain plugs for waste handling units not in place.
    Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
    Location: Dumpster area
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Kitchen (back)
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Dining room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MOUSE HOLES AND GNAWING FOUND. REPAIR HOLES
    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: 1. DROPPINGS FOUND AN DEAD MICE FOUND2. HEAVY GREASE BUILDUP FOUND UNDER COOKLINE AND FRYERS3. GREASE AND SOILED WATER FOUND BY GREASE TRAP IN CORNER BY 3-BAYCLEAN
    Location: Dry storage
  • 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: 1. DROPPINGS FOUND AN DEAD MICE FOUND2. HEAVY GREASE BUILDUP FOUND UNDER COOKLINE AND FRYERS3. GREASE AND SOILED WATER FOUND BY GREASE TRAP IN CORNER BY 3-BAYCLEAN
    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: 1. DROPPINGS FOUND AN DEAD MICE FOUND2. HEAVY GREASE BUILDUP FOUND UNDER COOKLINE AND FRYERS3. GREASE AND SOILED WATER FOUND BY GREASE TRAP IN CORNER BY 3-BAYCLEAN
    Location: Kitchen (front)
  • 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: 1. DROPPINGS FOUND AN DEAD MICE FOUND2. HEAVY GREASE BUILDUP FOUND UNDER COOKLINE AND FRYERS3. GREASE AND SOILED WATER FOUND BY GREASE TRAP IN CORNER BY 3-BAYCLEAN
    Location: Service counter
 06/06/2014Non-Illness Complaint
  • Mechanical equipment
    Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
    Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
    Comments: HEAT HAS BEEN OUT ACCORDING TO EMPLOYEE AOUT 3-4 WEEKS AND HAS NOT BEEN REPAIREDEXPLAINED TO EMPLOYEE AND PERSON WHO SPEAKS ENGLISH OVER THE PHONE (AMANDA) ABOUT CLOSURE AND IMPORTANCE OF HEAT
 04/15/2014Non-Illness Complaint Recheck
No violation noted during this evaluation. 03/31/2014Illness Complaint
  • Mechanical equipment
    Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
    Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
    Comments: HEAT HAS BEEN OUT ACCORDING TO EMPLOYEE AOUT 3-4 WEEKS AND HAS NOT BEEN REPAIREDEXPLAINED TO EMPLOYEE AND PERSON WHO SPEAKS ENGLISH OVER THE PHONE (AMANDA) ABOUT CLOSURE AND IMPORTANCE OF HEAT
 03/31/2014Non-Illness Complaint Recheck
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RESIDENTIAL BUG SPRAY FOUND IN KITCHEN - MUST USE COMMERCIAL GRADE
    Location: Kitchen
  • Sewage disposal system (corrected)
    Unapproved sewage disposal system.
    Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
    Comments: DUMPING SOILED MOP WATER OUTSIDE AND NOT USING THE MOP SINK
    Location: Kitchen (back)
  • 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 UP BEFORE INSPECTION BEGAN - MADE BLEACH SANITIZER DURING INSPECTION
    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: FRYER OIL ON FLOOR UNDER FRYERS - CLEAN
    Location: Cook line
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: OLD FOOD DEBRIS BUILDUP ON SHELVING IN WALK IN COOLER - CLEAN
    Location: Walk-in cooler
    Equipment: Wire shelving
  • 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: 03/04/13: CUT THE TOP OFF A JUG TO USE AS A SCOOP - DISCARDED DURING INSPECTION
    Location: Kitchen
 03/04/2014Recheck
  • Restricted use pesticides (corrected on site)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: RESIDENTIAL BUG SPRAY FOUND IN KITCHEN - MUST USE COMMERCIAL GRADE
    Location: Kitchen
  • Sewage disposal system
    Unapproved sewage disposal system.
    Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
    Comments: DUMPING SOILED MOP WATER OUTSIDE AND NOT USING THE MOP SINK
    Location: Kitchen (back)
  • 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: NO SANITIZER SET UP BEFORE INSPECTION BEGAN - MADE BLEACH SANITIZER DURING INSPECTION
    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: FRYER OIL ON FLOOR UNDER FRYERS - CLEAN
    Location: Cook line
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: OLD FOOD DEBRIS BUILDUP ON SHELVING IN WALK IN COOLER - CLEAN
    Location: Walk-in cooler
    Equipment: Wire shelving
 02/21/2014Routine
  • Mechanical equipment
    Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
    Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
    Comments: HEAT HAS BEEN OUT ACCORDING TO EMPLOYEE AOUT 3-4 WEEKS AND HAS NOT BEEN REPAIREDEXPLAINED TO EMPLOYEE AND PERSON WHO SPEAKS ENGLISH OVER THE PHONE (AMANDA) ABOUT CLOSURE AND IMPORTANCE OF HEAT
 02/21/2014Non-Illness Complaint Recheck
  • Mechanical equipment
    Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
    Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
    Comments: HEAT HAS BEEN OUT ACCORDING TO EMPLOYEE AOUT 3-4 WEEKS AND HAS NOT BEEN REPAIREDEXPLAINED TO EMPLOYEE AND PERSON WHO SPEAKS ENGLISH OVER THE PHONE (AMANDA) ABOUT CLOSURE AND IMPORTANCE OF HEAT
 02/14/2014Non-Illness Complaint
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: USED CIGARETTE IN TRASH CAN INSIDE KITCHEN
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
  • 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: 1. MAINATING RAW CHICKEN IN WASH BAY OF 3-BAY SINK - NEED TO COOL DOWN QUICKLY AFTER PREPPING - 08/06/13 YES2. PREP TOP COOLER HOLDING AT 44.5 / INTERNAL FOOD TEMPERATURES ALSO AT 44-46 F - 08/06/13 YES--------------------------------08/12/13 @ 2:50-3:20Cooler not holding at 41 F ambient - called contractor to assessWill check in an hour--------------------------------------08/12/13 @ 4:20Contractor onsite and made the air flow betterEquipment started to leak waterWill check in the morning to for temperature
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. MAINATING RAW CHICKEN IN WASH BAY OF 3-BAY SINK - NEED TO COOL DOWN QUICKLY AFTER PREPPING - 08/06/13 YES2. PREP TOP COOLER HOLDING AT 44.5 / INTERNAL FOOD TEMPERATURES ALSO AT 44-46 F - 08/06/13 YES--------------------------------08/12/13 @ 2:50-3:20Cooler not holding at 41 F ambient - called contractor to assessWill check in an hour--------------------------------------08/12/13 @ 4:20Contractor onsite and made the air flow betterEquipment started to leak waterWill check in the morning to for temperature
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • 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: 1. MAINATING RAW CHICKEN IN WASH BAY OF 3-BAY SINK - NEED TO COOL DOWN QUICKLY AFTER PREPPING - 08/06/13 YES2. PREP TOP COOLER HOLDING AT 44.5 / INTERNAL FOOD TEMPERATURES ALSO AT 44-46 F - 08/06/13 YES--------------------------------08/12/13 @ 2:50-3:20Cooler not holding at 41 F ambient - called contractor to assessWill check in an hour--------------------------------------08/12/13 @ 4:20Contractor onsite and made the air flow betterEquipment started to leak waterWill check in the morning to for temperature
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: RUBBER GLOVES USED TO HANDLE RAW CHICKEN THEN WASHED THE SINK AND TOUCHED THE READY TO EAT CHICKEN WINGS WITH THE SAME GLOVES - SHOULD HAVE REMOVED THE GLOVES BEFORE HANDLING A CONTAINER WITH READY TO EAT PRODUCT
  • 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: ONE PAIR OF TONGS USED TO HANDLE ALL RAW MEATS - USE DIFFERENT TONGS FOR EACH RAW MEAT TO AVOID CROSS CONTAMINATION
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: LARGE RED CONTAINERS (x2() ARE HEAVILY SOILED, USED TO STORE VEGETABLES - CLEAN / REPLACE
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: SANITIZER LESS THAN 50 PPM
    Location: Kitchen
    Equipment: 3-bay
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: SANITIZER NOT CHANGED WITHIN 4 HOURS - MADE THIS MORNING
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. USING MENUS TO SOAK OILS FOR FOOD2. #10 CAN KETCHUP - DISCONTINUE - NEED TO MOVE FOODS TO A WASHABLE FOOD GRADE CONTAINER AFTER OPENING
    Location: Cook line
  • 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: 1. USING MENUS TO SOAK OILS FOR FOOD2. #10 CAN KETCHUP - DISCONTINUE - NEED TO MOVE FOODS TO A WASHABLE FOOD GRADE CONTAINER AFTER OPENING
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: PROVIDE
  • Thermometer accuracy (corrected)
    Thermometer(s) do not meet accuracy requirements.
    Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
    Comments: 08/06/13:Prep top cooler dial thermometer off by 20 degrees F. Re-calibrate or replace. Manager threw thermometer away and will get a new one.
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: LARGE CLEAVER STORED INBETWEEN 2-BAY SINK AND PREP TOP COOLER - NEED TO STORE IN A CLEANABLE AREA, NOT INBETWEEN TWO METALS THAT ARE NEVER CLEANED
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: TWO HANGING FLY STRIPS IN FOOD PREP AREA - NEED TO INSTALL AWAY FROM FOOD PREP AREA TO PREVENT DEAD PESTS FROM FALLING / COMING INTO CONTACT WITH FOODRECOMMEND : NEAR THE REAR DOOR / UNDER SINKS
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: MOUSE DROPPINGS BY THE BULK CONTAINERS - CLEAN AND SWEEP TO MONITOR FOR ACTIVE PESTS
    Location: Dry storage
  • 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: REAR SCREEN DOOR AT THE BOTTOM IS TORN AND CARDBOARD WAS PUT IN PLACE TO PREVENT PESTS FROM COMING TINTO ESTABLISHMENT - REPAIR SCREEN
    Location: Kitchen (back)
  • 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: 1. CLEAN UNDER THE FRYERS2. CLEAN BEHIND THE WALL BEHIND THE FRYERS
    Location: Cook line
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: FRIED RICEFRIED CHICKEN WINGS
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LIGHT SHIELD IS CRACKED - WILL NEED TO BE REPLACED
    Location: Kitchen (back)
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN SIDES OF FRYERS, SOILED WITH GREASE BUILDUP
    Location: Cook line
    Equipment: Deep fryer
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MOVED RESTROOM PAPER TOWELS TO KITCHEN - NO TOWELS TO REPLACE RESTROOM PAPER TOWELS
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MOVED RESTROOM PAPER TOWELS TO KITCHEN - NO TOWELS TO REPLACE RESTROOM PAPER TOWELS
    Location: Emp restroom
    Equipment: Hand sink
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom
 08/13/2013Recheck
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: USED CIGARETTE IN TRASH CAN INSIDE KITCHEN
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
  • 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: 1. MAINATING RAW CHICKEN IN WASH BAY OF 3-BAY SINK - NEED TO COOL DOWN QUICKLY AFTER PREPPING - 08/06/13 YES2. PREP TOP COOLER HOLDING AT 44.5 / INTERNAL FOOD TEMPERATURES ALSO AT 44-46 F - 08/06/13 YES--------------------------------08/12/13 @ 2:50-3:20Cooler not holding at 41 F ambient - called contractor to assessWill check in an hour--------------------------------------08/12/13 @ 4:20Contractor onsite and made the air flow betterEquipment started to leak waterWill check in the morning to for temperature
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. MAINATING RAW CHICKEN IN WASH BAY OF 3-BAY SINK - NEED TO COOL DOWN QUICKLY AFTER PREPPING - 08/06/13 YES2. PREP TOP COOLER HOLDING AT 44.5 / INTERNAL FOOD TEMPERATURES ALSO AT 44-46 F - 08/06/13 YES--------------------------------08/12/13 @ 2:50-3:20Cooler not holding at 41 F ambient - called contractor to assessWill check in an hour--------------------------------------08/12/13 @ 4:20Contractor onsite and made the air flow betterEquipment started to leak waterWill check in the morning to for temperature
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • 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: 1. MAINATING RAW CHICKEN IN WASH BAY OF 3-BAY SINK - NEED TO COOL DOWN QUICKLY AFTER PREPPING - 08/06/13 YES2. PREP TOP COOLER HOLDING AT 44.5 / INTERNAL FOOD TEMPERATURES ALSO AT 44-46 F - 08/06/13 YES--------------------------------08/12/13 @ 2:50-3:20Cooler not holding at 41 F ambient - called contractor to assessWill check in an hour--------------------------------------08/12/13 @ 4:20Contractor onsite and made the air flow betterEquipment started to leak waterWill check in the morning to for temperature
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: RUBBER GLOVES USED TO HANDLE RAW CHICKEN THEN WASHED THE SINK AND TOUCHED THE READY TO EAT CHICKEN WINGS WITH THE SAME GLOVES - SHOULD HAVE REMOVED THE GLOVES BEFORE HANDLING A CONTAINER WITH READY TO EAT PRODUCT
  • 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: ONE PAIR OF TONGS USED TO HANDLE ALL RAW MEATS - USE DIFFERENT TONGS FOR EACH RAW MEAT TO AVOID CROSS CONTAMINATION
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: LARGE RED CONTAINERS (x2() ARE HEAVILY SOILED, USED TO STORE VEGETABLES - CLEAN / REPLACE
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: SANITIZER LESS THAN 50 PPM
    Location: Kitchen
    Equipment: 3-bay
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: SANITIZER NOT CHANGED WITHIN 4 HOURS - MADE THIS MORNING
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. USING MENUS TO SOAK OILS FOR FOOD2. #10 CAN KETCHUP - DISCONTINUE - NEED TO MOVE FOODS TO A WASHABLE FOOD GRADE CONTAINER AFTER OPENING
    Location: Cook line
  • 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: 1. USING MENUS TO SOAK OILS FOR FOOD2. #10 CAN KETCHUP - DISCONTINUE - NEED TO MOVE FOODS TO A WASHABLE FOOD GRADE CONTAINER AFTER OPENING
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: PROVIDE
  • Thermometer accuracy (corrected)
    Thermometer(s) do not meet accuracy requirements.
    Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
    Comments: 08/06/13:Prep top cooler dial thermometer off by 20 degrees F. Re-calibrate or replace. Manager threw thermometer away and will get a new one.
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: LARGE CLEAVER STORED INBETWEEN 2-BAY SINK AND PREP TOP COOLER - NEED TO STORE IN A CLEANABLE AREA, NOT INBETWEEN TWO METALS THAT ARE NEVER CLEANED
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: TWO HANGING FLY STRIPS IN FOOD PREP AREA - NEED TO INSTALL AWAY FROM FOOD PREP AREA TO PREVENT DEAD PESTS FROM FALLING / COMING INTO CONTACT WITH FOODRECOMMEND : NEAR THE REAR DOOR / UNDER SINKS
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: MOUSE DROPPINGS BY THE BULK CONTAINERS - CLEAN AND SWEEP TO MONITOR FOR ACTIVE PESTS
    Location: Dry storage
  • 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: REAR SCREEN DOOR AT THE BOTTOM IS TORN AND CARDBOARD WAS PUT IN PLACE TO PREVENT PESTS FROM COMING TINTO ESTABLISHMENT - REPAIR SCREEN
    Location: Kitchen (back)
  • 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: 1. CLEAN UNDER THE FRYERS2. CLEAN BEHIND THE WALL BEHIND THE FRYERS
    Location: Cook line
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: FRIED RICEFRIED CHICKEN WINGS
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LIGHT SHIELD IS CRACKED - WILL NEED TO BE REPLACED
    Location: Kitchen (back)
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN SIDES OF FRYERS, SOILED WITH GREASE BUILDUP
    Location: Cook line
    Equipment: Deep fryer
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MOVED RESTROOM PAPER TOWELS TO KITCHEN - NO TOWELS TO REPLACE RESTROOM PAPER TOWELS
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MOVED RESTROOM PAPER TOWELS TO KITCHEN - NO TOWELS TO REPLACE RESTROOM PAPER TOWELS
    Location: Emp restroom
    Equipment: Hand sink
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom
 08/12/2013Recheck
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: USED CIGARETTE IN TRASH CAN INSIDE KITCHEN
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
  • 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: 1. MAINATING RAW CHICKEN IN WASH BAY OF 3-BAY SINK - NEED TO COOL DOWN QUICKLY AFTER PREPPING - 08/06/13 YES2. PREP TOP COOLER HOLDING AT 44.5 / INTERNAL FOOD TEMPERATURES ALSO AT 44-46 F - 08/06/13 YES
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. MAINATING RAW CHICKEN IN WASH BAY OF 3-BAY SINK - NEED TO COOL DOWN QUICKLY AFTER PREPPING - 08/06/13 YES2. PREP TOP COOLER HOLDING AT 44.5 / INTERNAL FOOD TEMPERATURES ALSO AT 44-46 F - 08/06/13 YES
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: RUBBER GLOVES USED TO HANDLE RAW CHICKEN THEN WASHED THE SINK AND TOUCHED THE READY TO EAT CHICKEN WINGS WITH THE SAME GLOVES - SHOULD HAVE REMOVED THE GLOVES BEFORE HANDLING A CONTAINER WITH READY TO EAT PRODUCT
  • 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: ONE PAIR OF TONGS USED TO HANDLE ALL RAW MEATS - USE DIFFERENT TONGS FOR EACH RAW MEAT TO AVOID CROSS CONTAMINATION
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: LARGE RED CONTAINERS (x2() ARE HEAVILY SOILED, USED TO STORE VEGETABLES - CLEAN / REPLACE
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: SANITIZER LESS THAN 50 PPM
    Location: Kitchen
    Equipment: 3-bay
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: SANITIZER NOT CHANGED WITHIN 4 HOURS - MADE THIS MORNING
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. USING MENUS TO SOAK OILS FOR FOOD2. #10 CAN KETCHUP - DISCONTINUE - NEED TO MOVE FOODS TO A WASHABLE FOOD GRADE CONTAINER AFTER OPENING
    Location: Cook line
  • 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: 1. USING MENUS TO SOAK OILS FOR FOOD2. #10 CAN KETCHUP - DISCONTINUE - NEED TO MOVE FOODS TO A WASHABLE FOOD GRADE CONTAINER AFTER OPENING
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: PROVIDE
  • Thermometer accuracy (corrected on site)
    Thermometer(s) do not meet accuracy requirements.
    Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
    Comments: 08/06/13:Prep top cooler dial thermometer off by 20 degrees F. Re-calibrate or replace. Manager threw thermometer away and will get a new one.
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: LARGE CLEAVER STORED INBETWEEN 2-BAY SINK AND PREP TOP COOLER - NEED TO STORE IN A CLEANABLE AREA, NOT INBETWEEN TWO METALS THAT ARE NEVER CLEANED
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: TWO HANGING FLY STRIPS IN FOOD PREP AREA - NEED TO INSTALL AWAY FROM FOOD PREP AREA TO PREVENT DEAD PESTS FROM FALLING / COMING INTO CONTACT WITH FOODRECOMMEND : NEAR THE REAR DOOR / UNDER SINKS
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: MOUSE DROPPINGS BY THE BULK CONTAINERS - CLEAN AND SWEEP TO MONITOR FOR ACTIVE PESTS
    Location: Dry storage
  • 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: REAR SCREEN DOOR AT THE BOTTOM IS TORN AND CARDBOARD WAS PUT IN PLACE TO PREVENT PESTS FROM COMING TINTO ESTABLISHMENT - REPAIR SCREEN
    Location: Kitchen (back)
  • 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: 1. CLEAN UNDER THE FRYERS2. CLEAN BEHIND THE WALL BEHIND THE FRYERS
    Location: Cook line
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: FRIED RICEFRIED CHICKEN WINGS
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LIGHT SHIELD IS CRACKED - WILL NEED TO BE REPLACED
    Location: Kitchen (back)
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN SIDES OF FRYERS, SOILED WITH GREASE BUILDUP
    Location: Cook line
    Equipment: Deep fryer
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MOVED RESTROOM PAPER TOWELS TO KITCHEN - NO TOWELS TO REPLACE RESTROOM PAPER TOWELS
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MOVED RESTROOM PAPER TOWELS TO KITCHEN - NO TOWELS TO REPLACE RESTROOM PAPER TOWELS
    Location: Emp restroom
    Equipment: Hand sink
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom
 08/06/2013Recheck
  • Smoking Paraphernalia (corrected on site)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: USED CIGARETTE IN TRASH CAN INSIDE KITCHEN
  • Smoking distance signage (corrected on site)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. MAINATING RAW CHICKEN IN WASH BAY OF 3-BAY SINK - NEED TO COOL DOWN QUICKLY AFTER PREPPING2. PREP TOP COOLER HOLDING AT 44.5 / INTERNAL FOOD TEMPERATURES ALSO AT 44-46 F
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. MAINATING RAW CHICKEN IN WASH BAY OF 3-BAY SINK - NEED TO COOL DOWN QUICKLY AFTER PREPPING2. PREP TOP COOLER HOLDING AT 44.5 / INTERNAL FOOD TEMPERATURES ALSO AT 44-46 F
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Glove Use (Critical) (corrected on site)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: RUBBER GLOVES USED TO HANDLE RAW CHICKEN THEN WASHED THE SINK AND TOUCHED THE READY TO EAT CHICKEN WINGS WITH THE SAME GLOVES - SHOULD HAVE REMOVED THE GLOVES BEFORE HANDLING A CONTAINER WITH READY TO EAT PRODUCT
  • 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: ONE PAIR OF TONGS USED TO HANDLE ALL RAW MEATS - USE DIFFERENT TONGS FOR EACH RAW MEAT TO AVOID CROSS CONTAMINATION
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: LARGE RED CONTAINERS (x2() ARE HEAVILY SOILED, USED TO STORE VEGETABLES - CLEAN / REPLACE
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: SANITIZER LESS THAN 50 PPM
    Location: Kitchen
    Equipment: 3-bay
  • Chemical sanitizing exposure time and concentration (corrected on site)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: SANITIZER NOT CHANGED WITHIN 4 HOURS - MADE THIS MORNING
    Location: Kitchen
    Equipment: 3-bay
  • Unapproved food contact materials (corrected on site)
    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: 1. USING MENUS TO SOAK OILS FOR FOOD2. #10 CAN KETCHUP - DISCONTINUE - NEED TO MOVE FOODS TO A WASHABLE FOOD GRADE CONTAINER AFTER OPENING
    Location: Cook line
  • 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: 1. USING MENUS TO SOAK OILS FOR FOOD2. #10 CAN KETCHUP - DISCONTINUE - NEED TO MOVE FOODS TO A WASHABLE FOOD GRADE CONTAINER AFTER OPENING
    Location: Kitchen
    Equipment: Walk in cooler
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: PROVIDE
  • Improper storage location (corrected on site)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: LARGE CLEAVER STORED INBETWEEN 2-BAY SINK AND PREP TOP COOLER - NEED TO STORE IN A CLEANABLE AREA, NOT INBETWEEN TWO METALS THAT ARE NEVER CLEANED
    Location: Kitchen
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: TWO HANGING FLY STRIPS IN FOOD PREP AREA - NEED TO INSTALL AWAY FROM FOOD PREP AREA TO PREVENT DEAD PESTS FROM FALLING / COMING INTO CONTACT WITH FOODRECOMMEND : NEAR THE REAR DOOR / UNDER SINKS
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: MOUSE DROPPINGS BY THE BULK CONTAINERS - CLEAN AND SWEEP TO MONITOR FOR ACTIVE PESTS
    Location: Dry storage
  • 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: REAR SCREEN DOOR AT THE BOTTOM IS TORN AND CARDBOARD WAS PUT IN PLACE TO PREVENT PESTS FROM COMING TINTO ESTABLISHMENT - REPAIR SCREEN
    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: 1. CLEAN UNDER THE FRYERS2. CLEAN BEHIND THE WALL BEHIND THE FRYERS
    Location: Cook line
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: FRIED RICEFRIED CHICKEN WINGS
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LIGHT SHIELD IS CRACKED - WILL NEED TO BE REPLACED
    Location: Kitchen (back)
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN SIDES OF FRYERS, SOILED WITH GREASE BUILDUP
    Location: Cook line
    Equipment: Deep fryer
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MOVED RESTROOM PAPER TOWELS TO KITCHEN - NO TOWELS TO REPLACE RESTROOM PAPER TOWELS
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MOVED RESTROOM PAPER TOWELS TO KITCHEN - NO TOWELS TO REPLACE RESTROOM PAPER TOWELS
    Location: Emp restroom
    Equipment: Hand sink
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom
 07/30/2013Routine
  • 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: NO HATS WORN
  • Improper storage of clean equipment (corrected on site)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 04/19/13:Large empty clean bowl under cookline - store elsewhere, not under cookline where grease, dust can cotaminate
    Location: Cook line
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Large soup cooling in a large container, needs to be in shallow pans before putting in the walk in cooler as is
    Location: Kitchen
    Equipment: 3-bay
  • 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: Raw foods stored on the floor
    Location: Kitchen
    Equipment: Walk in cooler
  • Durability / utensils and equipment (corrected)
    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: OId cardboard box being used to hold container of fried rice
    Location: Cook line
 04/19/2013Illness Complaint Recheck
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: NO HATS WORN
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Large soup cooling in a large container, needs to be in shallow pans before putting in the walk in cooler as is
    Location: Kitchen
    Equipment: 3-bay
  • 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: Raw foods stored on the floor
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: OId cardboard box being used to hold container of fried rice
    Location: Cook line
 04/16/2013Illness Complaint
  • 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: 1. Prepping shrimp, temperature raising during prep. Prep in smaller batches to control temperature2. Garlic - was put in walk in cooler ------------------------------03/06/13:1. Garlic at 55 F
    Location: Kitchen
    Equipment: Prep table
  • 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: 1. Prepping shrimp, temperature raising during prep. Prep in smaller batches to control temperature2. Garlic - was put in walk in cooler ------------------------------03/06/13:1. Garlic at 55 F
    Location: Cook line
    Equipment: Prep table
  • 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: 1. Prepping shrimp, temperature raising during prep. Prep in smaller batches to control temperature2. Garlic - was put in walk in cooler ------------------------------03/06/13:1. Garlic at 55 F
    Location: Kitchen
    Equipment: Prep Top Cooler
  • 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: Employee did not wash hands after drinking from personal cup.
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Stuff inside handsink. Discontinue
    Location: Kitchen
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: Dented cans x 2. Removed from shelving. Do not use
    Location: Dry storage
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: After prepping shrimp, knife was only washed with hot water and returned to knife rack. Must wash, rinse, and sanitize to prevent cross contamination
    Location: Kitchen
    Equipment: 3-bay
  • 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 up
    Location: Kitchen
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: 03/06/13:Change sanitizer every 4 hours. Sanitizer was at 0 ppm
    Location: Kitchen
  • 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: Using menus to soak oil from ready to eat foods. Discontinue. Replaced with paper towels
    Location: Cook line
    Equipment: Deep fryer
  • 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: No hats x 3
  • 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: 1. Heavily soiled under fryers with food debris and oil2. Wall soiled next to two chest freezers. Clean more frequently
    Location: Cook line
  • 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: 1. Heavily soiled under fryers with food debris and oil2. Wall soiled next to two chest freezers. Clean more frequently
    Location: Kitchen (back)
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 03/06/13:Large container of rice, chicken wings, and fried chicken cooling with plastic wrap on. Cool without covering foods
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 03/13/2013Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Prepping shrimp, temperature raising during prep. Prep in smaller batches to control temperature2. Garlic - was put in walk in cooler ------------------------------03/06/13:1. Garlic at 55 F
    Location: Kitchen
    Equipment: Prep table
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Prepping shrimp, temperature raising during prep. Prep in smaller batches to control temperature2. Garlic - was put in walk in cooler ------------------------------03/06/13:1. Garlic at 55 F
    Location: Cook line
    Equipment: Prep table
  • 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: 1. Prepping shrimp, temperature raising during prep. Prep in smaller batches to control temperature2. Garlic - was put in walk in cooler ------------------------------03/06/13:1. Garlic at 55 F
    Location: Kitchen
    Equipment: Prep Top Cooler
  • 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: Employee did not wash hands after drinking from personal cup.
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Stuff inside handsink. Discontinue
    Location: Kitchen
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: Dented cans x 2. Removed from shelving. Do not use
    Location: Dry storage
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: After prepping shrimp, knife was only washed with hot water and returned to knife rack. Must wash, rinse, and sanitize to prevent cross contamination
    Location: Kitchen
    Equipment: 3-bay
  • 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 up
    Location: Kitchen
  • Sanitizing exposure time or 160 degrees (corrected on site)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: 03/06/13:Change sanitizer every 4 hours. Sanitizer was at 0 ppm
    Location: Kitchen
  • 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: Using menus to soak oil from ready to eat foods. Discontinue. Replaced with paper towels
    Location: Cook line
    Equipment: Deep fryer
  • 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: No hats x 3
  • 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: 1. Heavily soiled under fryers with food debris and oil2. Wall soiled next to two chest freezers. Clean more frequently
    Location: Cook line
  • 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: 1. Heavily soiled under fryers with food debris and oil2. Wall soiled next to two chest freezers. Clean more frequently
    Location: Kitchen (back)
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 03/06/13:Large container of rice, chicken wings, and fried chicken cooling with plastic wrap on. Cool without covering foods
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 03/06/2013Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Prepping shrimp, temperature raising during prep. Prep in smaller batches to control temperature2. Garlic - was put in walk in cooler
    Location: Kitchen
    Equipment: Prep table
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Prepping shrimp, temperature raising during prep. Prep in smaller batches to control temperature2. Garlic - was put in walk in cooler
    Location: Cook line
    Equipment: Prep table
  • 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: 1. Prepping shrimp, temperature raising during prep. Prep in smaller batches to control temperature2. Garlic - was put in walk in cooler
    Location: Kitchen
    Equipment: Prep Top Cooler
  • No hand washing (when) (corrected on site)
    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: Employee did not wash hands after drinking from personal cup.
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Stuff inside handsink. Discontinue
    Location: Kitchen
    Equipment: Hand sink
  • Packaging integrity (corrected on site)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: Dented cans x 2. Removed from shelving. Do not use
    Location: Dry storage
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: After prepping shrimp, knife was only washed with hot water and returned to knife rack. Must wash, rinse, and sanitize to prevent cross contamination
    Location: Kitchen
    Equipment: 3-bay
  • 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: No sanitizer set up
    Location: Kitchen
  • Unapproved food contact materials (corrected on site)
    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: Using menus to soak oil from ready to eat foods. Discontinue. Replaced with paper towels
    Location: Cook line
    Equipment: Deep fryer
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: No hats x 3
  • 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: 1. Heavily soiled under fryers with food debris and oil2. Wall soiled next to two chest freezers. Clean more frequently
    Location: Cook line
  • 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: 1. Heavily soiled under fryers with food debris and oil2. Wall soiled next to two chest freezers. Clean more frequently
    Location: Kitchen (back)
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 02/27/2013Routine
No violation noted during this evaluation. 12/27/2012Non-Illness Complaint
  • 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: 1. SHRIMP - TOO MUCH BEING PREPPED - PREP IN SMALLER BATCHES TO CONTROL COLD HOLDING2. BEEF AT 46 F IN PREP TOP COOLER ABOVE 41 F
    Location: Kitchen
  • 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: 1. SHRIMP - TOO MUCH BEING PREPPED - PREP IN SMALLER BATCHES TO CONTROL COLD HOLDING2. BEEF AT 46 F IN PREP TOP COOLER ABOVE 41 F
    Location: Kitchen
    Equipment: Prep Top Cooler
  • 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: 1. SHRIMP - TOO MUCH BEING PREPPED - PREP IN SMALLER BATCHES TO CONTROL COLD HOLDING2. BEEF AT 46 F IN PREP TOP COOLER ABOVE 41 F
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: 1. EMPLOYEE PREPPING SHRIMP THEN MOVED TO HANDLE READY TO EAT FOODS - TOUCHED HANDLE AND TOUCHED CONTAINER - MUST WASH HANDS BEFORE CHANGING / HELPING2. NO HANDWASHING BEFORE NEW GLOVES WERE PUT ON - FOR EGG ROLLS
  • 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 OVER READY TO EAT CHICKEN WINGS
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: MOP BUCKET
    Location: Kitchen
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: TOMATO CAN DENTED - DO NOT USED - PULLED OFF SHELVING
    Location: Dry storage
  • 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: OPEN CANS - DISCARD CANS AFTER USING
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: ANSUL / FIRE SUPRESSION SYSTEM DATED JAN 2011 - NEEDS TO BE UPDATED EVERY YEAR
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: TO GO CONTAINERS X 2
    Location: Dry storage
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: FRIED RICEFRIED CHICKEN WINGSCHICKENSMALLER PORTIONSSTOP COVERING FOODS - TRAPPING HOT AIR
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: SHRIMP IN WATER - MUST THAW UNDER RUNNING WATER OR IN COOLER - NEVER IN STANDING WATER
    Location: Kitchen
    Equipment: 3-bay
  • 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: SHRIMP
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BOTH FAUCETS LEAK - REPAIR - PROVIDES DRINKING WATER SOURCE FOR PESTS
    Location: Kitchen
    Equipment: 3-bay
  • Durability / utensils and equipment (corrected)
    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: LARGE KNIFE WITH DUCT TAPED HANDLE - REPAIR OR DISCARD - DISCARDED ON SITE
    Location: Kitchen
 10/10/2012Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. SHRIMP - TOO MUCH BEING PREPPED - PREP IN SMALLER BATCHES TO CONTROL COLD HOLDING2. BEEF AT 46 F IN PREP TOP COOLER ABOVE 41 F
    Location: Kitchen
  • 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: 1. SHRIMP - TOO MUCH BEING PREPPED - PREP IN SMALLER BATCHES TO CONTROL COLD HOLDING2. BEEF AT 46 F IN PREP TOP COOLER ABOVE 41 F
    Location: Kitchen
    Equipment: Prep Top Cooler
  • No hand washing (when) (corrected on site)
    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: 1. EMPLOYEE PREPPING SHRIMP THEN MOVED TO HANDLE READY TO EAT FOODS - TOUCHED HANDLE AND TOUCHED CONTAINER - MUST WASH HANDS BEFORE CHANGING / HELPING2. NO HANDWASHING BEFORE NEW GLOVES WERE PUT ON - FOR EGG ROLLS
  • 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 OVER READY TO EAT CHICKEN WINGS
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: MOP BUCKET
    Location: Kitchen
    Equipment: Hand sink
  • Packaging integrity (corrected on site)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: TOMATO CAN DENTED - DO NOT USED - PULLED OFF SHELVING
    Location: Dry storage
  • 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: OPEN CANS - DISCARD CANS AFTER USING
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: ANSUL / FIRE SUPRESSION SYSTEM DATED JAN 2011 - NEEDS TO BE UPDATED EVERY YEAR
  • Drying mop(s) (corrected on site)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: TO GO CONTAINERS X 2
    Location: Dry storage
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: FRIED RICEFRIED CHICKEN WINGSCHICKENSMALLER PORTIONSSTOP COVERING FOODS - TRAPPING HOT AIR
    Location: Kitchen
    Equipment: Walk in cooler
  • Thawing (corrected on site)
    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: SHRIMP IN WATER - MUST THAW UNDER RUNNING WATER OR IN COOLER - NEVER IN STANDING WATER
    Location: Kitchen
    Equipment: 3-bay
  • 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: SHRIMP
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BOTH FAUCETS LEAK - REPAIR - PROVIDES DRINKING WATER SOURCE FOR PESTS
    Location: Kitchen
    Equipment: 3-bay
  • 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: LARGE KNIFE WITH DUCT TAPED HANDLE - REPAIR OR DISCARD - DISCARDED ON SITE
    Location: Kitchen
 10/03/2012Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Fried Rice at 117, reheated at 165Sweet Sour Sauce at 110, reheated to 165Egg Foo Young soup reheated t 165Need to keep hot food table to hot hold at 135
    Location: Kitchen
    Equipment: Warming drawers
  • 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: Garlic, DISCARDED
    Location: Kitchen
  • 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: 1. Shrimp over noodles
    Location: Kitchen
    Equipment: Walk in cooler
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Sani bucket black, over 200 ppm
    Location: Kitchen
  • 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: WIC:Cans x 2Prep top cooler:Cans x 3
    Location: Kitchen
    Equipment: Walk 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: WIC:Cans x 2Prep top cooler:Cans x 3
    Location: Kitchen
    Equipment: Prep Top Cooler
 04/30/2012Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Fried Rice at 117, reheated at 165Sweet Sour Sauce at 110, reheated to 165Egg Foo Young soup reheated t 165Need to keep hot food table to hot hold at 135
    Location: Kitchen
    Equipment: Warming drawers
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Garlic, DISCARDED
    Location: Kitchen
  • 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. Shrimp over noodles
    Location: Kitchen
    Equipment: Walk in cooler
  • Chemical sanitizing exposure time and concentration (corrected on site)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Sani bucket black, over 200 ppm
    Location: Kitchen
  • Unapproved food contact materials (corrected on site)
    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: WIC:Cans x 2Prep top cooler:Cans x 3
    Location: Kitchen
    Equipment: Walk in cooler
  • Unapproved food contact materials (corrected on site)
    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: WIC:Cans x 2Prep top cooler:Cans x 3
    Location: Kitchen
    Equipment: Prep Top Cooler
 04/19/2012Routine
  • 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: Garlic in oil mixture in danger zone since lunch (10:30 am). DISCARDED. KEEP IN PREP TOP COOLER.REPEAT VIOLATION
    Location: Cook line
    Equipment: Prep table
  • 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: 1. Raw chicken stored over ready to eat foods, raw meats, etc... in various places. 2. Raw bacon stored over noodles and vegetablesREPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Fried chicken in walk in cooler takes 2-3 days to get through. Use dates for FIFO. Use dates for fried rice, fried chicken (for sweet and sour chicken, etc...)
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • 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 observed washing hands and drying hands on a cloth towel used to wipe off chicken water/blood after prepping chicken. Employee re-washed hands and dried hands on disposable towels. ALWAYS USE DISPOSABLE PAPER TOWELS.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. After prepping raw chicken, prep table was cleaned with soap and water. No sanitizer was used. 2. Warewashing did not include sanitizing step.MUST USE SANITIZER.REPEAT VIOLATION01/09/12: For in place sanitizer, use 2 caps of bleach and half a bucket of water for proper concentration.
    Location: Kitchen (back)
    Equipment: Prep table
  • 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: 1. Cardboard used to soak up oil from fried chicken. DO NOT RE-USE CARDBOARD. NOT A SMOOTH CLEANABLE SURFACE.2. Cardboard used to store frozen foods in upright reach in freezer. DO NOT RE-USE CARDBOARD TO STORE AND HOLD FOOD.3. Menus used to line egg rolls. DO NOT USE MENUS TO SOAK OIL OR LINE CONTAINERS. 4. T-shirt bags used to store foods. DO NOT USE T-SHIRT BAGS. PROVIDE FOOD GRADE BAGS TO STORE AND HOLD FOOD.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Chest freezer
  • 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: 1. Cardboard used to soak up oil from fried chicken. DO NOT RE-USE CARDBOARD. NOT A SMOOTH CLEANABLE SURFACE.2. Cardboard used to store frozen foods in upright reach in freezer. DO NOT RE-USE CARDBOARD TO STORE AND HOLD FOOD.3. Menus used to line egg rolls. DO NOT USE MENUS TO SOAK OIL OR LINE CONTAINERS. 4. T-shirt bags used to store foods. DO NOT USE T-SHIRT BAGS. PROVIDE FOOD GRADE BAGS TO STORE AND HOLD FOOD.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: reach in freezer
  • 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: 1. Cardboard used to soak up oil from fried chicken. DO NOT RE-USE CARDBOARD. NOT A SMOOTH CLEANABLE SURFACE.2. Cardboard used to store frozen foods in upright reach in freezer. DO NOT RE-USE CARDBOARD TO STORE AND HOLD FOOD.3. Menus used to line egg rolls. DO NOT USE MENUS TO SOAK OIL OR LINE CONTAINERS. 4. T-shirt bags used to store foods. DO NOT USE T-SHIRT BAGS. PROVIDE FOOD GRADE BAGS TO STORE AND HOLD FOOD.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • 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: REPEAT VIOLATION
  • 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: Cutting board with mold growth
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Kitchen (back)
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Fried rice in large pan at 98-103 F cooling2. Fried chicken cooling on cardboard on chest freezer at 57 F. Employee observed putting more hot chicken on "cooling" chicken.3. Fried chicken rings cooling on menus at 94 F. REPEAT VIOLATIOIN
    Location: Kitchen (back)
    Equipment: Prep table
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Fried rice in large pan at 98-103 F cooling2. Fried chicken cooling on cardboard on chest freezer at 57 F. Employee observed putting more hot chicken on "cooling" chicken.3. Fried chicken rings cooling on menus at 94 F. REPEAT VIOLATIOIN
    Location: Kitchen (back)
    Equipment: Chest freezer
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Fried rice in large pan at 98-103 F cooling2. Fried chicken cooling on cardboard on chest freezer at 57 F. Employee observed putting more hot chicken on "cooling" chicken.3. Fried chicken rings cooling on menus at 94 F. REPEAT VIOLATIOIN
    Location: Kitchen (back)
    Equipment: Make table cooler
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Fried rice in large pan at 98-103 F cooling2. Fried chicken cooling on cardboard on chest freezer at 57 F. Employee observed putting more hot chicken on "cooling" chicken.3. Fried chicken rings cooling on menus at 94 F. REPEAT VIOLATIOIN
    Location: Wait staff area
    Equipment: Upright cooler
  • 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: 1. 6-7 bags of raw chicken being prepped all at once with a space heater thawing frozen chicken. Prep smaller amounts of chicken.2. Raw beef thawing at room temperature on drain board of 3-bay sink. Thaw in cooler or under cool running water.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Prep table
  • 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: 1. 6-7 bags of raw chicken being prepped all at once with a space heater thawing frozen chicken. Prep smaller amounts of chicken.2. Raw beef thawing at room temperature on drain board of 3-bay sink. Thaw in cooler or under cool running water.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: 3-bay
  • 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: Prep Top Cooler:1. Cooked foods nesting in raw beef on top. 2. Cooked noodles nesting in raw foods on bottom.Walk in Cooler:1. Meats nesting in other meats2. Carrots on floor3. Raw chicken on floorDry Storage:1. Rice not 6 inches above the floor2. Food containers on the floor. Stored on shelving.Nesting = storing food on top of other foods. DO NOT NEST!REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • 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: Prep Top Cooler:1. Cooked foods nesting in raw beef on top. 2. Cooked noodles nesting in raw foods on bottom.Walk in Cooler:1. Meats nesting in other meats2. Carrots on floor3. Raw chicken on floorDry Storage:1. Rice not 6 inches above the floor2. Food containers on the floor. Stored on shelving.Nesting = storing food on top of other foods. DO NOT NEST!REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • 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: Prep Top Cooler:1. Cooked foods nesting in raw beef on top. 2. Cooked noodles nesting in raw foods on bottom.Walk in Cooler:1. Meats nesting in other meats2. Carrots on floor3. Raw chicken on floorDry Storage:1. Rice not 6 inches above the floor2. Food containers on the floor. Stored on shelving.Nesting = storing food on top of other foods. DO NOT NEST!REPEAT VIOLATION
    Location: Dry storage
  • 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: Prep Top Cooler:1. Cooked foods nesting in raw beef on top. 2. Cooked noodles nesting in raw foods on bottom.Walk in Cooler:1. Meats nesting in other meats2. Carrots on floor3. Raw chicken on floorDry Storage:1. Rice not 6 inches above the floor2. Food containers on the floor. Stored on shelving.Nesting = storing food on top of other foods. DO NOT NEST!REPEAT VIOLATION
    Location: Dry storage
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: REPEAT VIOLATION
    Location: Wait staff area
    Equipment: Upright cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Rice cooker
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Hand sink
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Comments: REPEAT VIOLATION
    Location: Emp restroom
  • Durability / utensils and equipment (corrected)
    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: 1. Canned foods being used. After opening cans, transfer foods to a food grade container to store foods. Cans not built to last.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Prep table
  • Durability / utensils and equipment (corrected)
    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: 1. Canned foods being used. After opening cans, transfer foods to a food grade container to store foods. Cans not built to last.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
 01/13/2012Recheck
  • 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: Garlic in oil mixture in danger zone since lunch (10:30 am). DISCARDED. KEEP IN PREP TOP COOLER.REPEAT VIOLATION
    Location: Cook line
    Equipment: Prep table
  • 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: 1. Raw chicken stored over ready to eat foods, raw meats, etc... in various places. 2. Raw bacon stored over noodles and vegetablesREPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Fried chicken in walk in cooler takes 2-3 days to get through. Use dates for FIFO. Use dates for fried rice, fried chicken (for sweet and sour chicken, etc...)
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • 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 observed washing hands and drying hands on a cloth towel used to wipe off chicken water/blood after prepping chicken. Employee re-washed hands and dried hands on disposable towels. ALWAYS USE DISPOSABLE PAPER TOWELS.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. After prepping raw chicken, prep table was cleaned with soap and water. No sanitizer was used. 2. Warewashing did not include sanitizing step.MUST USE SANITIZER.REPEAT VIOLATION01/09/12: For in place sanitizer, use 2 caps of bleach and half a bucket of water for proper concentration.
    Location: Kitchen (back)
    Equipment: Prep table
  • 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: 1. Cardboard used to soak up oil from fried chicken. DO NOT RE-USE CARDBOARD. NOT A SMOOTH CLEANABLE SURFACE.2. Cardboard used to store frozen foods in upright reach in freezer. DO NOT RE-USE CARDBOARD TO STORE AND HOLD FOOD.3. Menus used to line egg rolls. DO NOT USE MENUS TO SOAK OIL OR LINE CONTAINERS. 4. T-shirt bags used to store foods. DO NOT USE T-SHIRT BAGS. PROVIDE FOOD GRADE BAGS TO STORE AND HOLD FOOD.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Chest freezer
  • 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: 1. Cardboard used to soak up oil from fried chicken. DO NOT RE-USE CARDBOARD. NOT A SMOOTH CLEANABLE SURFACE.2. Cardboard used to store frozen foods in upright reach in freezer. DO NOT RE-USE CARDBOARD TO STORE AND HOLD FOOD.3. Menus used to line egg rolls. DO NOT USE MENUS TO SOAK OIL OR LINE CONTAINERS. 4. T-shirt bags used to store foods. DO NOT USE T-SHIRT BAGS. PROVIDE FOOD GRADE BAGS TO STORE AND HOLD FOOD.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: reach in freezer
  • 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: 1. Cardboard used to soak up oil from fried chicken. DO NOT RE-USE CARDBOARD. NOT A SMOOTH CLEANABLE SURFACE.2. Cardboard used to store frozen foods in upright reach in freezer. DO NOT RE-USE CARDBOARD TO STORE AND HOLD FOOD.3. Menus used to line egg rolls. DO NOT USE MENUS TO SOAK OIL OR LINE CONTAINERS. 4. T-shirt bags used to store foods. DO NOT USE T-SHIRT BAGS. PROVIDE FOOD GRADE BAGS TO STORE AND HOLD FOOD.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • 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: REPEAT VIOLATION
  • 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: Cutting board with mold growth
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Kitchen (back)
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Fried rice in large pan at 98-103 F cooling2. Fried chicken cooling on cardboard on chest freezer at 57 F. Employee observed putting more hot chicken on "cooling" chicken.3. Fried chicken rings cooling on menus at 94 F. REPEAT VIOLATIOIN
    Location: Kitchen (back)
    Equipment: Prep table
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Fried rice in large pan at 98-103 F cooling2. Fried chicken cooling on cardboard on chest freezer at 57 F. Employee observed putting more hot chicken on "cooling" chicken.3. Fried chicken rings cooling on menus at 94 F. REPEAT VIOLATIOIN
    Location: Kitchen (back)
    Equipment: Chest freezer
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Fried rice in large pan at 98-103 F cooling2. Fried chicken cooling on cardboard on chest freezer at 57 F. Employee observed putting more hot chicken on "cooling" chicken.3. Fried chicken rings cooling on menus at 94 F. REPEAT VIOLATIOIN
    Location: Kitchen (back)
    Equipment: Make table cooler
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Fried rice in large pan at 98-103 F cooling2. Fried chicken cooling on cardboard on chest freezer at 57 F. Employee observed putting more hot chicken on "cooling" chicken.3. Fried chicken rings cooling on menus at 94 F. REPEAT VIOLATIOIN
    Location: Wait staff area
    Equipment: Upright cooler
  • 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: 1. 6-7 bags of raw chicken being prepped all at once with a space heater thawing frozen chicken. Prep smaller amounts of chicken.2. Raw beef thawing at room temperature on drain board of 3-bay sink. Thaw in cooler or under cool running water.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Prep table
  • 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: 1. 6-7 bags of raw chicken being prepped all at once with a space heater thawing frozen chicken. Prep smaller amounts of chicken.2. Raw beef thawing at room temperature on drain board of 3-bay sink. Thaw in cooler or under cool running water.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: 3-bay
  • 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: Prep Top Cooler:1. Cooked foods nesting in raw beef on top. 2. Cooked noodles nesting in raw foods on bottom.Walk in Cooler:1. Meats nesting in other meats2. Carrots on floor3. Raw chicken on floorDry Storage:1. Rice not 6 inches above the floor2. Food containers on the floor. Stored on shelving.Nesting = storing food on top of other foods. DO NOT NEST!REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • 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: Prep Top Cooler:1. Cooked foods nesting in raw beef on top. 2. Cooked noodles nesting in raw foods on bottom.Walk in Cooler:1. Meats nesting in other meats2. Carrots on floor3. Raw chicken on floorDry Storage:1. Rice not 6 inches above the floor2. Food containers on the floor. Stored on shelving.Nesting = storing food on top of other foods. DO NOT NEST!REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • 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: Prep Top Cooler:1. Cooked foods nesting in raw beef on top. 2. Cooked noodles nesting in raw foods on bottom.Walk in Cooler:1. Meats nesting in other meats2. Carrots on floor3. Raw chicken on floorDry Storage:1. Rice not 6 inches above the floor2. Food containers on the floor. Stored on shelving.Nesting = storing food on top of other foods. DO NOT NEST!REPEAT VIOLATION
    Location: Dry storage
  • 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: Prep Top Cooler:1. Cooked foods nesting in raw beef on top. 2. Cooked noodles nesting in raw foods on bottom.Walk in Cooler:1. Meats nesting in other meats2. Carrots on floor3. Raw chicken on floorDry Storage:1. Rice not 6 inches above the floor2. Food containers on the floor. Stored on shelving.Nesting = storing food on top of other foods. DO NOT NEST!REPEAT VIOLATION
    Location: Dry storage
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: REPEAT VIOLATION
    Location: Wait staff area
    Equipment: Upright cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Rice cooker
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Hand sink
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Comments: REPEAT VIOLATION
    Location: Emp restroom
  • Durability / utensils and equipment (corrected)
    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: 1. Canned foods being used. After opening cans, transfer foods to a food grade container to store foods. Cans not built to last.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Prep table
  • Durability / utensils and equipment (corrected)
    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: 1. Canned foods being used. After opening cans, transfer foods to a food grade container to store foods. Cans not built to last.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
 01/09/2012Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Garlic in oil mixture in danger zone since lunch (10:30 am). DISCARDED. KEEP IN PREP TOP COOLER.REPEAT VIOLATION
    Location: Cook line
    Equipment: Prep table
  • 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: 1. Raw chicken stored over ready to eat foods, raw meats, etc... in various places. 2. Raw bacon stored over noodles and vegetablesREPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Improper hand washing (corrected on site)
    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 observed washing hands and drying hands on a cloth towel used to wipe off chicken water/blood after prepping chicken. Employee re-washed hands and dried hands on disposable towels. ALWAYS USE DISPOSABLE PAPER TOWELS.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. After prepping raw chicken, prep table was cleaned with soap and water. No sanitizer was used. 2. Warewashing did not include sanitizing step.MUST USE SANITIZER.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Prep table
  • 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: 1. Cardboard used to soak up oil from fried chicken. DO NOT RE-USE CARDBOARD. NOT A SMOOTH CLEANABLE SURFACE.2. Cardboard used to store frozen foods in upright reach in freezer. DO NOT RE-USE CARDBOARD TO STORE AND HOLD FOOD.3. Menus used to line egg rolls. DO NOT USE MENUS TO SOAK OIL OR LINE CONTAINERS. 4. T-shirt bags used to store foods. DO NOT USE T-SHIRT BAGS. PROVIDE FOOD GRADE BAGS TO STORE AND HOLD FOOD.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Chest freezer
  • 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: 1. Cardboard used to soak up oil from fried chicken. DO NOT RE-USE CARDBOARD. NOT A SMOOTH CLEANABLE SURFACE.2. Cardboard used to store frozen foods in upright reach in freezer. DO NOT RE-USE CARDBOARD TO STORE AND HOLD FOOD.3. Menus used to line egg rolls. DO NOT USE MENUS TO SOAK OIL OR LINE CONTAINERS. 4. T-shirt bags used to store foods. DO NOT USE T-SHIRT BAGS. PROVIDE FOOD GRADE BAGS TO STORE AND HOLD FOOD.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: reach in freezer
  • 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: 1. Cardboard used to soak up oil from fried chicken. DO NOT RE-USE CARDBOARD. NOT A SMOOTH CLEANABLE SURFACE.2. Cardboard used to store frozen foods in upright reach in freezer. DO NOT RE-USE CARDBOARD TO STORE AND HOLD FOOD.3. Menus used to line egg rolls. DO NOT USE MENUS TO SOAK OIL OR LINE CONTAINERS. 4. T-shirt bags used to store foods. DO NOT USE T-SHIRT BAGS. PROVIDE FOOD GRADE BAGS TO STORE AND HOLD FOOD.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: REPEAT VIOLATION
  • Cutting surface(s) (corrected on site)
    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: Cutting board with mold growth
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Kitchen (back)
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Fried rice in large pan at 98-103 F cooling2. Fried chicken cooling on cardboard on chest freezer at 57 F. Employee observed putting more hot chicken on "cooling" chicken.3. Fried chicken rings cooling on menus at 94 F. REPEAT VIOLATIOIN
    Location: Kitchen (back)
    Equipment: Prep table
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Fried rice in large pan at 98-103 F cooling2. Fried chicken cooling on cardboard on chest freezer at 57 F. Employee observed putting more hot chicken on "cooling" chicken.3. Fried chicken rings cooling on menus at 94 F. REPEAT VIOLATIOIN
    Location: Kitchen (back)
    Equipment: Chest freezer
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Fried rice in large pan at 98-103 F cooling2. Fried chicken cooling on cardboard on chest freezer at 57 F. Employee observed putting more hot chicken on "cooling" chicken.3. Fried chicken rings cooling on menus at 94 F. REPEAT VIOLATIOIN
    Location: Kitchen (back)
    Equipment: Make table cooler
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Fried rice in large pan at 98-103 F cooling2. Fried chicken cooling on cardboard on chest freezer at 57 F. Employee observed putting more hot chicken on "cooling" chicken.3. Fried chicken rings cooling on menus at 94 F. REPEAT VIOLATIOIN
    Location: Wait staff area
    Equipment: Upright cooler
  • Thawing (corrected on site)
    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: 1. 6-7 bags of raw chicken being prepped all at once with a space heater thawing frozen chicken. Prep smaller amounts of chicken.2. Raw beef thawing at room temperature on drain board of 3-bay sink. Thaw in cooler or under cool running water.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Prep table
  • Thawing (corrected on site)
    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: 1. 6-7 bags of raw chicken being prepped all at once with a space heater thawing frozen chicken. Prep smaller amounts of chicken.2. Raw beef thawing at room temperature on drain board of 3-bay sink. Thaw in cooler or under cool running water.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: 3-bay
  • 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: Prep Top Cooler:1. Cooked foods nesting in raw beef on top. 2. Cooked noodles nesting in raw foods on bottom.Walk in Cooler:1. Meats nesting in other meats2. Carrots on floor3. Raw chicken on floorDry Storage:1. Rice not 6 inches above the floor2. Food containers on the floor. Stored on shelving.Nesting = storing food on top of other foods. DO NOT NEST!REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • 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: Prep Top Cooler:1. Cooked foods nesting in raw beef on top. 2. Cooked noodles nesting in raw foods on bottom.Walk in Cooler:1. Meats nesting in other meats2. Carrots on floor3. Raw chicken on floorDry Storage:1. Rice not 6 inches above the floor2. Food containers on the floor. Stored on shelving.Nesting = storing food on top of other foods. DO NOT NEST!REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • 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: Prep Top Cooler:1. Cooked foods nesting in raw beef on top. 2. Cooked noodles nesting in raw foods on bottom.Walk in Cooler:1. Meats nesting in other meats2. Carrots on floor3. Raw chicken on floorDry Storage:1. Rice not 6 inches above the floor2. Food containers on the floor. Stored on shelving.Nesting = storing food on top of other foods. DO NOT NEST!REPEAT VIOLATION
    Location: Dry storage
  • 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: Prep Top Cooler:1. Cooked foods nesting in raw beef on top. 2. Cooked noodles nesting in raw foods on bottom.Walk in Cooler:1. Meats nesting in other meats2. Carrots on floor3. Raw chicken on floorDry Storage:1. Rice not 6 inches above the floor2. Food containers on the floor. Stored on shelving.Nesting = storing food on top of other foods. DO NOT NEST!REPEAT VIOLATION
    Location: Dry storage
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: REPEAT VIOLATION
    Location: Wait staff area
    Equipment: Upright cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Rice cooker
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Hand sink
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Comments: REPEAT VIOLATION
    Location: Emp restroom
  • Durability / utensils and equipment
    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: 1. Canned foods being used. After opening cans, transfer foods to a food grade container to store foods. Cans not built to last.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Prep table
  • Durability / utensils and equipment
    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: 1. Canned foods being used. After opening cans, transfer foods to a food grade container to store foods. Cans not built to last.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
 01/05/2012Routine

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