- Improper storage location
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: 1. Round cutting board on floor by two bay sink. Remove, Clean and sanitize and store in approved manner.
Location: Kitchen
- 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 Boxes of food on floor of walk in freezer. Remove all food items from floor 2. Metal pans of food on floor of walk in cooler. Remove all food items from floor.
Location: Walk-in freezer
- 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 Boxes of food on floor of walk in freezer. Remove all food items from floor 2. Metal pans of food on floor of walk in cooler. Remove all food items from floor.
Location: Walk-in cooler
|
10/23/2014 | Routine |
- 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. Metal pan of raw meat stored above ready to eat food items inside of walk in cooler. Store all raw meats below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Lids to white bulk food containers soiled inside of walk in cooler. Clean and sanitize lids.
Location: Walk-in cooler
Equipment: Bulk food containers
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out at three bay sink in back kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. No sanitizer in wiping towel water in wait staff area. Provide approved sanitizer for wiping towels.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out at three bay sink in back kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. No sanitizer in wiping towel water in wait staff area. Provide approved sanitizer for wiping towels.
Location: Wait staff area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No thermometer inside of two door reach in cooler in wait staff area. Provide a working thermometer.
Location: Wait staff area
Equipment: Reach in cooler (2 door)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood board on floor of kitchen area by three bay sink. Wood is not approved for use. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Kitchen (back)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean and sanitize all soiled shelving. 2. Metal shelf above three bay sink soiled. Clean.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean and sanitize all soiled shelving. 2. Metal shelf above three bay sink soiled. Clean.
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: 1. Gas top burner unit soiled in back kitchen area. Clean.
Location: Kitchen (back)
|
04/15/2014 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Metal pan of raw meat stored above ready to eat food items inside of walk in cooler. Store all raw meats below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Lids to white bulk food containers soiled inside of walk in cooler. Clean and sanitize lids.
Location: Walk-in cooler
Equipment: Bulk food containers
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out at three bay sink in back kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. No sanitizer in wiping towel water in wait staff area. Provide approved sanitizer for wiping towels.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out at three bay sink in back kitchen area. Wet towels shall be stored in sanitizer when not in use. 2. No sanitizer in wiping towel water in wait staff area. Provide approved sanitizer for wiping towels.
Location: Wait staff area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No thermometer inside of two door reach in cooler in wait staff area. Provide a working thermometer.
Location: Wait staff area
Equipment: Reach in cooler (2 door)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood board on floor of kitchen area by three bay sink. Wood is not approved for use. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Kitchen (back)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean and sanitize all soiled shelving. 2. Metal shelf above three bay sink soiled. Clean.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean and sanitize all soiled shelving. 2. Metal shelf above three bay sink soiled. Clean.
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: 1. Gas top burner unit soiled in back kitchen area. Clean.
Location: Kitchen (back)
|
04/08/2014 | Routine |
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Employee coats on dry stock shelving. Remove and store in approved location. Store personal item(s) away from food and food related articles.
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel at hand sink in wait staff area. Wet towels shall be stored in sanitizer when not in use.
Location: Wait staff area
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remvoe and store on approved shelfing.
Location: Kitchen
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: 1. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remvoe and store on approved shelfing.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelf above three bay sink soiled. Clean.
Location: Kitchen
|
10/29/2013 | Routine |
- 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: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED JUST OVER 10 PPM. MAINTAIN CHLORINE SANITIZER BETWEEN 50-100 PPM. CONTACT SERVICE TECHNICIAN FOR REPAIRS IMMEDIATELY. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE DISH MACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- 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 SALMON OBSERVED STORED ABOVE WHITE SAUCE INSIDE THE REACH-IN COOLER IN THE PREP AREA. STORE RAW ANIMAL AND SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHRIMP OBSERVED STORED ABOVE VEGETABLES IN THE WALK-IN COOLER. STORE RAW ANIMAL AND SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Prep area
Equipment: Reach in cooler
- 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 SALMON OBSERVED STORED ABOVE WHITE SAUCE INSIDE THE REACH-IN COOLER IN THE PREP AREA. STORE RAW ANIMAL AND SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHRIMP OBSERVED STORED ABOVE VEGETABLES IN THE WALK-IN COOLER. STORE RAW ANIMAL AND SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: 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: 1. Cloth towels used to cover and store meat in plastic bus tub inside of walk in cooler. Cloth towels are not approved for contact with food. Use only food grade plastic wrap etc. to cover and store food in.
Location: Walk-in cooler
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: 1. Thermometer insdie of two door reach in cooler in back kitchen area not working. Provide a working thermometer.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- 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. Shrimp thawing out in standing water at three bay sink. Do not thaw frozen foods out in standing water. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE FOOD DEBRIS OBSERVED ON THE DISH MACHINE RACKS. IF RACKS CANNOT BE THOROUGHLY CLEANED THEY MUST BE REPLACED.
Location: Dish machine area
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE. PROVIDE.
|
07/11/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED JUST OVER 10 PPM. MAINTAIN CHLORINE SANITIZER BETWEEN 50-100 PPM. CONTACT SERVICE TECHNICIAN FOR REPAIRS IMMEDIATELY. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE DISH MACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- 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 SALMON OBSERVED STORED ABOVE WHITE SAUCE INSIDE THE REACH-IN COOLER IN THE PREP AREA. STORE RAW ANIMAL AND SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHRIMP OBSERVED STORED ABOVE VEGETABLES IN THE WALK-IN COOLER. STORE RAW ANIMAL AND SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Prep area
Equipment: Reach in cooler
- 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 SALMON OBSERVED STORED ABOVE WHITE SAUCE INSIDE THE REACH-IN COOLER IN THE PREP AREA. STORE RAW ANIMAL AND SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SHRIMP OBSERVED STORED ABOVE VEGETABLES IN THE WALK-IN COOLER. STORE RAW ANIMAL AND SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: 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: 1. Cloth towels used to cover and store meat in plastic bus tub inside of walk in cooler. Cloth towels are not approved for contact with food. Use only food grade plastic wrap etc. to cover and store food in.
Location: Walk-in cooler
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: 1. Thermometer insdie of two door reach in cooler in back kitchen area not working. Provide a working thermometer.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- 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. Shrimp thawing out in standing water at three bay sink. Do not thaw frozen foods out in standing water. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE FOOD DEBRIS OBSERVED ON THE DISH MACHINE RACKS. IF RACKS CANNOT BE THOROUGHLY CLEANED THEY MUST BE REPLACED.
Location: Dish machine area
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE. PROVIDE.
|
07/03/2013 | Recheck |
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair machine to a sound working condition. NOTE > DISH MACHINE RINSE TEMPERATURE OF WATER WAS 149 DEG. F. HOT WATER MAY BE PROVENTING SANITIZER FROM WORKING. MIN RINSE TEMP FOR LOW TEMP MACHINE IS 120 DEG. F.
Location: Dish machine area
Equipment: Dishmachine
- 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. Cloth towels used to cover and store meat in plastic bus tub inside of walk in cooler. Cloth towels are not approved for contact with food. Use only food grade plastic wrap etc. to cover and store food in.
Location: Walk-in cooler
- Thermometer not calibrated
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: 1. Thermometer insdie of two door reach in cooler in back kitchen area not working. Provide a working thermometer.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Shrimp thawing out in standing water at three bay sink. Do not thaw frozen foods out in standing water. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine plastic racks soiled. Clean.
Location: Dish machine area
|
06/26/2013 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink without lid or straw in sushi area. Provide lids and straws for employee drinks.
Location: Sushi bar
- 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 beef over scallops in walk in cooler. Discontinue. Store raw beef below raw seafood. 2. Broken eggs dripping in walk in cooler over bean sprouts. Make sure to store all foods in walk in cooler so that no cross contamination occurs with raw foods and ready to eat foods or produce.
Location: Kitchen
Equipment: Walk in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Pans stacked on each other in walk in cooler. Use lids to separate pans of food in walk in cooler. 2. Broken eggs dripping in walk in cooler over bean sprouts. Make sure to store all foods in walk in cooler so that no cross contamination occurs with raw foods and ready to eat foods or produce. 3. Lettuce on 3 bay sink below pump bottle dish soap. Dirty dishes in 3 bay sink while do lettuce prep. Do not prepare foods in 3 bay sink while dirty dishes are in sink. Do not store lettuce below dish soap to prevent possible contamination.
Location: Kitchen
Equipment: Walk in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Pans stacked on each other in walk in cooler. Use lids to separate pans of food in walk in cooler. 2. Broken eggs dripping in walk in cooler over bean sprouts. Make sure to store all foods in walk in cooler so that no cross contamination occurs with raw foods and ready to eat foods or produce. 3. Lettuce on 3 bay sink below pump bottle dish soap. Dirty dishes in 3 bay sink while do lettuce prep. Do not prepare foods in 3 bay sink while dirty dishes are in sink. Do not store lettuce below dish soap to prevent possible contamination.
Location: Kitchen
Equipment: 3-bay
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Round cutting board on floor by 2 bay sink. Clean and sanitize and store 6 inches off the floor. 2. Containers holding utensils soiled. Clean3. Dishes in hand sink at sushi area. Remove and clean and sanitize dishes. 4. Clean inside of cabinets/shelves in sushi area.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Round cutting board on floor by 2 bay sink. Clean and sanitize and store 6 inches off the floor. 2. Containers holding utensils soiled. Clean3. Dishes in hand sink at sushi area. Remove and clean and sanitize dishes. 4. Clean inside of cabinets/shelves in sushi area.
Location: Sushi bar
Equipment: Hand sink
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Round cutting board on floor by 2 bay sink. Clean and sanitize and store 6 inches off the floor. 2. Containers holding utensils soiled. Clean3. Dishes in hand sink at sushi area. Remove and clean and sanitize dishes. 4. Clean inside of cabinets/shelves in sushi area.
Location: Sushi bar
- 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: Dishes in hand sink at sushi area. Tea and cloth towel on hand sink at sushi area. Remove items. Do not store anything in or on hand sinks.
Location: Sushi bar
Equipment: Hand sink
- 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. Food stored in grocery bags in walk in freezer. Store in food grade bags, containers or wraps. 2. Foods in walk in cooler covered with cloth napkins/towels. Discontinue.
Location: Kitchen
Equipment: Walk 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. Food stored in grocery bags in walk in freezer. Store in food grade bags, containers or wraps. 2. Foods in walk in cooler covered with cloth napkins/towels. Discontinue.
Location: Kitchen
Equipment: Walk in cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Sushi rice at 79 deg F. No documentation. If using time to control bacterial growth must keep a record. Must have approved of health inspector for written procedure.
Location: Sushi bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Fly strip hanging over bulk food containers in back kitchen. Discontinue.
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: Home use RAID in store. Remove. Use only approved pesticides.
Location: Dish machine area
- 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: Mouse dropping by water heater and in sushi area. Exterminate mice.
Location: Kitchen
- 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: Mouse dropping by water heater and in sushi area. Exterminate mice.
Location: Sushi bar
- 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: Taking gloves off and putting same gloves back on in sushi area. Dispose of gloves after initial use. Do not reuse gloves. Always wash hands before putting on gloves.
- 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 put on gloves without washing hands. Please wash hands with soap and warm water for 20 seconds and dry with paper towels when putting on gloves. Wash hands as necessary through out the day.
- 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: Pots on the floor in the server area. Store 6 inches off the floor.
Location: Service counter
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Mouse dropping in kitchen by water heater and in sushi area. Clean floor and cabinets where needed.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Mouse dropping in kitchen by water heater and in sushi area. Clean floor and cabinets where needed.
Location: Sushi bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth towels on counters. Store in approved strength sanitizer solution.2. Wet cloth on counter at sushi area. Store in approved strength sanitizer solution.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth towels on counters. Store in approved strength sanitizer solution.2. Wet cloth on counter at sushi area. Store in approved strength sanitizer solution.
Location: Sushi bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Two door cooler by 3 bay sink does not have thermometer. Please provide a clearly visible thermometer.2. Two door cooler in server area is missing thermometer. Please provide a clearly visible thermometer.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Two door cooler by 3 bay sink does not have thermometer. Please provide a clearly visible thermometer.2. Two door cooler in server area is missing thermometer. Please provide a clearly visible thermometer.
Location: Service counter
Equipment: Reach in cooler (2 door)
- 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. Wonton wraps and box of mushrooms on the floor in the kitchen. Store 6 inches off the floor. CORRECTED2. Box of clams on the floor in the walk in freezer. Store 6 inches off the floor.
Location: Kitchen
- 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. Wonton wraps and box of mushrooms on the floor in the kitchen. Store 6 inches off the floor. CORRECTED2. Box of clams on the floor in the walk in freezer. Store 6 inches off the floor.
Location: Kitchen
Equipment: Walk in freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Cooked rice on shelf with clean dishes. Discontinue.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Foil lining shelves in server area. Remove foil. Clean surfaces as needed.
Location: Service counter
- 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: Top of dish machine is soiled. Clean.
Location: Kitchen
Equipment: Dishmachine
- 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: Dental floss and vitamins at sushi area. Store personal items in approved areas.
Location: Sushi bar
- 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: Paper towels on floor at sushi area. Store 6 inches off the floor.
Location: Sushi bar
|
01/31/2013 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Sushi rice at 79 deg F. No documentation. If using time to control bacterial growth must keep a record. Must have approved of health inspector for written procedure.
Location: Sushi bar
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Fly strip hanging over bulk food containers in back kitchen. Discontinue.
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: Home use RAID in store. Remove. Use only approved pesticides.
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Mouse dropping by water heater and in sushi area. Exterminate mice.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Mouse dropping by water heater and in sushi area. Exterminate mice.
Location: Sushi bar
- Glove Use (Critical)
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: Taking gloves off and putting same gloves back on in sushi area. Dispose of gloves after initial use. Do not reuse gloves. Always wash hands before putting on gloves.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without washing hands. Please wash hands with soap and warm water for 20 seconds and dry with paper towels when putting on gloves. Wash hands as necessary through out the day.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink without lid or straw in sushi area. Provide lids and straws for employee drinks.
Location: Sushi bar
- 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 beef over scallops in walk in cooler. Discontinue. Store raw beef below raw seafood. 2. Broken eggs dripping in walk in cooler over bean sprouts. Make sure to store all foods in walk in cooler so that no cross contamination occurs with raw foods and ready to eat foods or produce.
Location: Kitchen
Equipment: Walk in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Pans stacked on each other in walk in cooler. Use lids to separate pans of food in walk in cooler. 2. Broken eggs dripping in walk in cooler over bean sprouts. Make sure to store all foods in walk in cooler so that no cross contamination occurs with raw foods and ready to eat foods or produce. 3. Lettuce on 3 bay sink below pump bottle dish soap. Dirty dishes in 3 bay sink while do lettuce prep. Do not prepare foods in 3 bay sink while dirty dishes are in sink. Do not store lettuce below dish soap to prevent possible contamination.
Location: Kitchen
Equipment: Walk in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Pans stacked on each other in walk in cooler. Use lids to separate pans of food in walk in cooler. 2. Broken eggs dripping in walk in cooler over bean sprouts. Make sure to store all foods in walk in cooler so that no cross contamination occurs with raw foods and ready to eat foods or produce. 3. Lettuce on 3 bay sink below pump bottle dish soap. Dirty dishes in 3 bay sink while do lettuce prep. Do not prepare foods in 3 bay sink while dirty dishes are in sink. Do not store lettuce below dish soap to prevent possible contamination.
Location: Kitchen
Equipment: 3-bay
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Round cutting board on floor by 2 bay sink. Clean and sanitize and store 6 inches off the floor. 2. Containers holding utensils soiled. Clean3. Dishes in hand sink at sushi area. Remove and clean and sanitize dishes. 4. Clean inside of cabinets/shelves in sushi area.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Round cutting board on floor by 2 bay sink. Clean and sanitize and store 6 inches off the floor. 2. Containers holding utensils soiled. Clean3. Dishes in hand sink at sushi area. Remove and clean and sanitize dishes. 4. Clean inside of cabinets/shelves in sushi area.
Location: Sushi bar
Equipment: Hand sink
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Round cutting board on floor by 2 bay sink. Clean and sanitize and store 6 inches off the floor. 2. Containers holding utensils soiled. Clean3. Dishes in hand sink at sushi area. Remove and clean and sanitize dishes. 4. Clean inside of cabinets/shelves in sushi area.
Location: Sushi bar
- Hand sink improper usage
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: Dishes in hand sink at sushi area. Tea and cloth towel on hand sink at sushi area. Remove items. Do not store anything in or on hand sinks.
Location: Sushi bar
Equipment: Hand sink
- 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. Food stored in grocery bags in walk in freezer. Store in food grade bags, containers or wraps. 2. Foods in walk in cooler covered with cloth napkins/towels. Discontinue.
Location: Kitchen
Equipment: Walk 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. Food stored in grocery bags in walk in freezer. Store in food grade bags, containers or wraps. 2. Foods in walk in cooler covered with cloth napkins/towels. Discontinue.
Location: Kitchen
Equipment: Walk in cooler
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Dental floss and vitamins at sushi area. Store personal items in approved areas.
Location: Sushi bar
- Single Service/Equipment storage
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: Paper towels on floor at sushi area. Store 6 inches off the floor.
Location: Sushi bar
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Pots on the floor in the server area. Store 6 inches off the floor.
Location: Service counter
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Mouse dropping in kitchen by water heater and in sushi area. Clean floor and cabinets where needed.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Mouse dropping in kitchen by water heater and in sushi area. Clean floor and cabinets where needed.
Location: Sushi bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth towels on counters. Store in approved strength sanitizer solution.2. Wet cloth on counter at sushi area. Store in approved strength sanitizer solution.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth towels on counters. Store in approved strength sanitizer solution.2. Wet cloth on counter at sushi area. Store in approved strength sanitizer solution.
Location: Sushi bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Two door cooler by 3 bay sink does not have thermometer. Please provide a clearly visible thermometer.2. Two door cooler in server area is missing thermometer. Please provide a clearly visible thermometer.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Two door cooler by 3 bay sink does not have thermometer. Please provide a clearly visible thermometer.2. Two door cooler in server area is missing thermometer. Please provide a clearly visible thermometer.
Location: Service counter
Equipment: Reach in cooler (2 door)
- 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. Wonton wraps and box of mushrooms on the floor in the kitchen. Store 6 inches off the floor. CORRECTED2. Box of clams on the floor in the walk in freezer. Store 6 inches off the floor.
Location: Kitchen
- 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. Wonton wraps and box of mushrooms on the floor in the kitchen. Store 6 inches off the floor. CORRECTED2. Box of clams on the floor in the walk in freezer. Store 6 inches off the floor.
Location: Kitchen
Equipment: Walk in freezer
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Cooked rice on shelf with clean dishes. Discontinue.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Foil lining shelves in server area. Remove foil. Clean surfaces as needed.
Location: Service counter
- 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: Top of dish machine is soiled. Clean.
Location: Kitchen
Equipment: Dishmachine
|
01/24/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: There is no temperature control for raw eggs on the rolling carts.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Toxins/ medications are stored with or over food on the dry storage shelves. Store medicines a toxins away from or below food.utensils.
Location: Dry storage
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: There is a razor on the soft drink syrups. Remove.
Location: Dry storage
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: Fly paper strips are hanging in the kitchen. Remove. Do not hang strips over food prep or storage areas.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The exhaust hood extinguishing system has expired. Have system inspected.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure & seal the loose hand sink to the wall.
Location: Kitchen
|
09/06/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: There is no temperature control for raw eggs on the rolling carts.
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Toxins/ medications are stored with or over food on the dry storage shelves. Store medicines a toxins away from or below food.utensils.
Location: Dry storage
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: There is a razor on the soft drink syrups. Remove.
Location: Dry storage
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: Fly paper strips are hanging in the kitchen. Remove. Do not hang strips over food prep or storage areas.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The exhaust hood extinguishing system has expired. Have system inspected.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure & seal the loose hand sink to the wall.
Location: Kitchen
|
08/29/2012 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: There is toilet bowl cleave on the dry storage shelves with & over food.
Location: Dry storage
- 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: Gnats were observed in the dry storage area around the water heater.
Location: Dry storage
- 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 put on his gloves without washing his hands. Always wash your hands before putting on gloves & at each glove change.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Some sweet potatos are molded in the walk in cooler. Discard.
Location: Walk-in cooler
- 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: There is raw beef on top of a box of margarine in the walk in cooler. Store raw meat below ready to eat food.
Location: 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 rinsed his hands in the 3 bay sink (no soap for 5 seconds).
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee wished his hands in the 3 bay sink.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The shelving in the walk in cooler is soiled.2) There is cardboard lining the dry storage shelf. Remove.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The shelving in the walk in cooler is soiled.2) There is cardboard lining the dry storage shelf. Remove.
Location: Walk-in cooler
|
05/09/2012 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: There is toilet bowl cleave on the dry storage shelves with & over food.
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats were observed in the dry storage area around the water heater.
Location: Dry storage
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on his gloves without washing his hands. Always wash your hands before putting on gloves & at each glove change.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Some sweet potatos are molded in the walk in cooler. Discard.
Location: Walk-in cooler
- 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: There is raw beef on top of a box of margarine in the walk in cooler. Store raw meat below ready to eat food.
Location: Walk-in cooler
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee rinsed his hands in the 3 bay sink (no soap for 5 seconds).
Location: Kitchen
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee wished his hands in the 3 bay sink.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The shelving in the walk in cooler is soiled.2) There is cardboard lining the dry, braze shelf. Remove.
Location: Walk-in cooler
|
04/30/2012 | Routine |
- 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.
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The extinguishing system for the exhaust hood has expired (2010). Have system inspected.
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: Keep the debris around the grease trap cleaned out.
Location: Kitchen
|
12/08/2011 | Routine |
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