- 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. Container of breaded shrimp was cold holding at 49 degrees F. Manager stored the shrimp in the walk in cooler to maintain proper tempearture of 41 degrees F or below.CORRECTED ON SITE.2. Cooked chicken was cold holding at 60 degrees F. The manager discarded the chicken.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- 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. Container of breaded shrimp was cold holding at 49 degrees F. Manager stored the shrimp in the walk in cooler to maintain proper tempearture of 41 degrees F or below.CORRECTED ON SITE.2. Cooked chicken was cold holding at 60 degrees F. The manager discarded the chicken.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken was stored next to raw fish in the walk in cooler. Raw chicken is now stored under raw fish.CORRECTED ON SITE.
Location: Walk-in cooler
Equipment: -
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can opener attached to the prep table is soiled. Clean, scrub, and sanitize the can opener thoroughly and frequently to prevent build up.
Location: Kitchen (back)
Equipment: Can opener
- 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: A container of noodles that were cooked 10 minutes prior were cooling with the lid on. When cooling noodles, store without lid to allow proper cooling. When noodles are at 41 degrees F. Cover noodles with lid.CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: Walk in cooler
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The reach in cooler (2 door) had a temperature of 56 degrees F. The manager turned down the cooler to be maintained at 41 degrees F or below.CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The paper towel dispenser handle was soiled. CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: Hand sink
|
10/23/2014 | Routine |
- 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: OBSERVED A LIVE ROACH NEAR THE THREE BAY AREA. REMOVE AND CONTACT PEST CONTROL SERVICE TO CONTROL PEST ISSUE. CLEAN ESTABLISHMENT AND ELIMINATE HARBOROUS CONDITIONS TO PREVENT PEST ISSUE.6/16 RECHECK:DID NOT OBSERVED ANY PESTS. ESTABLISHMENT RECIEVED TREATMENT FROM PROFESSIONAL PEST CONTROL TO ELIMINATE PEST ISSUE. MANAGEMENT STATED THAT PEST CONTROL IS COMING BACK NEXT WEEK TO PROVIDE MORE TREATMENT.
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: 1. THE BLEACH SANITIZER WAS TOO HIGH IN THE 3 BAY SINK2. THE BLEACH SANITIZER WAS TOO LOW IN THE IN-PLACE SANITIZER BUCKET NEAR THE SERVICE COUNTER. MAINTAIN SANITIZER AT PROPER CONCENTRATION AND TEMPERATURE ACCORDING TO MANUFACTUER INSTRUCTIONS (50 PPM). CHANGE SANITIZER EVERY 2-4 HOURS AND MEASURE CONCENTRATION WITH TEST KIT.
Location: Three bay area
- 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: 1. THE BLEACH SANITIZER WAS TOO HIGH IN THE 3 BAY SINK2. THE BLEACH SANITIZER WAS TOO LOW IN THE IN-PLACE SANITIZER BUCKET NEAR THE SERVICE COUNTER. MAINTAIN SANITIZER AT PROPER CONCENTRATION AND TEMPERATURE ACCORDING TO MANUFACTUER INSTRUCTIONS (50 PPM). CHANGE SANITIZER EVERY 2-4 HOURS AND MEASURE CONCENTRATION WITH TEST KIT.
Location: Service counter
- Floor covering restrictions (corrected)
Floor covering is unapproved or in an unapproved location.
Correction: Provide approved floor coverings in approved locations.
Comments: ESTABLISHMENT IS USING CARDBOARD BOXES AS FLOOR MATS IN THE SERVICE COUNTER AREA. PROVIDED APPROVED FLOOR COVERINGS/MATS AT THE SERVICE COUNTER AREA.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: THE METAL FLOOR COVERING IS NOT SEAL PROPERLY TO THE GROUND EXPOSING A CRACK/HOLE ON THE FLOOR. REPAIR OR REPLACE METAL FLOOR COVERING SO THERE IS NO HOLE OR CRACK.
Location: Kitchen (back)
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: SEAFOOD, VEGETABLES, AND COOKED BREADED CHICKEN IS STORED IN THE REACH IN COOLER AND WALK IN COOLER WITH NO COVERINGS. STORE FOOD IN PACKAGES, COVERED CONTAINERS OR WRAPPINGS IF FOOD IS NOT IN THE PROCESS OF COOLING.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: SEAFOOD, VEGETABLES, AND COOKED BREADED CHICKEN IS STORED IN THE REACH IN COOLER AND WALK IN COOLER WITH NO COVERINGS. STORE FOOD IN PACKAGES, COVERED CONTAINERS OR WRAPPINGS IF FOOD IS NOT IN THE PROCESS OF COOLING.
Location: Cook line
Equipment: Reach in cooler (2 door)
|
06/16/2014 | Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED A LIVE ROACH NEAR THE THREE BAY AREA. REMOVE AND CONTACT PEST CONTROL SERVICE TO CONTROL PEST ISSUE. CLEAN ESTABLISHMENT AND ELIMINATE HARBOROUS CONDITIONS TO PREVENT PEST ISSUE.
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: 1. THE BLEACH SANITIZER WAS TOO HIGH IN THE 3 BAY SINK2. THE BLEACH SANITIZER WAS TOO LOW IN THE IN-PLACE SANITIZER BUCKET NEAR THE SERVICE COUNTER. MAINTAIN SANITIZER AT PROPER CONCENTRATION AND TEMPERATURE ACCORDING TO MANUFACTUER INSTRUCTIONS (50 PPM). CHANGE SANITIZER EVERY 2-4 HOURS AND MEASURE CONCENTRATION WITH TEST KIT.
Location: Three bay area
- 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: 1. THE BLEACH SANITIZER WAS TOO HIGH IN THE 3 BAY SINK2. THE BLEACH SANITIZER WAS TOO LOW IN THE IN-PLACE SANITIZER BUCKET NEAR THE SERVICE COUNTER. MAINTAIN SANITIZER AT PROPER CONCENTRATION AND TEMPERATURE ACCORDING TO MANUFACTUER INSTRUCTIONS (50 PPM). CHANGE SANITIZER EVERY 2-4 HOURS AND MEASURE CONCENTRATION WITH TEST KIT.
Location: Service counter
- Floor covering restrictions
Floor covering is unapproved or in an unapproved location.
Correction: Provide approved floor coverings in approved locations.
Comments: ESTABLISHMENT IS USING CARDBOARD BOXES AS FLOOR MATS IN THE SERVICE COUNTER AREA. PROVIDED APPROVED FLOOR COVERINGS/MATS AT THE SERVICE COUNTER AREA.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: THE METAL FLOOR COVERING IS NOT SEAL PROPERLY TO THE GROUND EXPOSING A CRACK/HOLE ON THE FLOOR. REPAIR OR REPLACE METAL FLOOR COVERING SO THERE IS NO HOLE OR CRACK.
Location: Kitchen (back)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: SEAFOOD, VEGETABLES, AND COOKED BREADED CHICKEN IS STORED IN THE REACH IN COOLER AND WALK IN COOLER WITH NO COVERINGS. STORE FOOD IN PACKAGES, COVERED CONTAINERS OR WRAPPINGS IF FOOD IS NOT IN THE PROCESS OF COOLING.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: SEAFOOD, VEGETABLES, AND COOKED BREADED CHICKEN IS STORED IN THE REACH IN COOLER AND WALK IN COOLER WITH NO COVERINGS. STORE FOOD IN PACKAGES, COVERED CONTAINERS OR WRAPPINGS IF FOOD IS NOT IN THE PROCESS OF COOLING.
Location: Cook line
Equipment: Reach in cooler (2 door)
|
06/06/2014 | Illness Complaint |
- 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: A container with no handle was used to scoop soy sauce. The manager corrected the issue on site and provided an approved scooper with a handle to scoop the soy sauce.
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: The was a container of cooked chicken stored directly on top of the cabbage on the cold top near the cook line. The manager corrected the issue on site and removed the container of chicken and put in the reach in cooler below.
Location: Cook line
- Pests/rodents removed (corrected on site)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: A dead roach was present on the floor near the 3 bay area. The manager corrected the issue on site and and removed the dead roach.
Location: Three bay area
- 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: There was chicken that had just been cooked sitting out to cool in the back kitchen, and cooling improperly in the warmer that was turned off. The manager corrected the issue on site and stored the chicken inside the walk in cooler.
Location: Kitchen (back)
Equipment: -
- 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. Containers of cooked chicken was stored on the floor in the back kitchen. Manager corrected the issue on site and removed chicken from the floor and stored in the walk in cooler to cool.2. Containers of raw chicken was stored too low to the floor in the walk in cooler. Manager corrected the issue on site and stored the raw chicken on a shelf 6 inches off the floor in the walk in cooler.
Location: Kitchen (back)
- 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. Containers of cooked chicken was stored on the floor in the back kitchen. Manager corrected the issue on site and removed chicken from the floor and stored in the walk in cooler to cool.2. Containers of raw chicken was stored too low to the floor in the walk in cooler. Manager corrected the issue on site and stored the raw chicken on a shelf 6 inches off the floor in the walk in cooler.
Location: Kitchen (back)
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. There were 2 containers of seafood stored uncovered in the reach in cooler near the cook line. The manager corrected the issue on site and covered the seafood with plastic wrappings.2. Tubs of raw chicken were stored in the walk in cooler uncovered. The manager corrected the issue on site and covered the tubs with lids.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. There were 2 containers of seafood stored uncovered in the reach in cooler near the cook line. The manager corrected the issue on site and covered the seafood with plastic wrappings.2. Tubs of raw chicken were stored in the walk in cooler uncovered. The manager corrected the issue on site and covered the tubs with lids.
Location: Kitchen (back)
Equipment: Walk in cooler
- 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: The ice machine is soiled inside. Clean and sanitize througout the inside of the ice machine.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The faucet at the prep sink is leaking. Repair faucet so it is not leaking.
Location: Kitchen (back)
Equipment: Prep sink
|
04/15/2014 | Routine |
- 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: Several live roaches found throughout the kitchen. Contact perfessional pest control immediately to exterminat pests. Continue routine pest control to prevent future occurances. NOTES: Mall provides all extermination services, schedule service as soon as possible.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 11/25 RECHECK:MANAGER STATED THAT THE NEW SERVE SAFE CERTIFICATION WOULD BE PROVIDED ON 11/27
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches found throughout the kitchen. Contact perfessional pest control immediately to exterminat pests. Continue routine pest control to prevent future occurances. NOTES: Mall provides all extermination services, schedule service as soon as possible.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The metal plate threshold at the back entrance to the establishment is lifted and harboring pests. Reseal to floor/repair accordingly to eliminate pest harborage.
Location: Kitchen (back)
|
11/26/2013 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Several live roaches found throughout the kitchen. Contact perfessional pest control immediately to exterminat pests. Continue routine pest control to prevent future occurances. NOTES: Mall provides all extermination services, schedule service as soon as possible.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roaches found throughout the kitchen. Contact perfessional pest control immediately to exterminat pests. Continue routine pest control to prevent future occurances. NOTES: Mall provides all extermination services, schedule service as soon as possible.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The metal plate threshold at the back entrance to the establishment is lifted and harboring pests. Reseal to floor/repair accordingly to eliminate pest harborage.
Location: Kitchen (back)
|
11/20/2013 | Non-Illness Complaint |
- 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: Pests active near the three bay sink. Manager stated that Pest Control services every month and pests may be due to establishments closed next door on both sides.
Location: Three bay area
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: There was no hot water througout the establishment. Manager corrected the issue on site to fix the hot water capacity. The hot water heater was serviced and fixed. Make sure there is hot water throughout the establishment at all times.
Location: Kitchen
Equipment: 3-bay
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: There was no hot water througout the establishment. Manager corrected the issue on site to fix the hot water capacity. The hot water heater was serviced and fixed. Make sure there is hot water throughout the establishment at all times.
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: There was no hot water througout the establishment. Manager corrected the issue on site to fix the hot water capacity. The hot water heater was serviced and fixed. Make sure there is hot water throughout the establishment at all times.
Location: Kitchen
Equipment: Dump sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: There was no hot water througout the establishment. Manager corrected the issue on site to fix the hot water capacity. The hot water heater was serviced and fixed. Make sure there is hot water throughout the establishment at all times.
Location: Service counter
Equipment: Hand sink
- 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 in the in-place bucket near the service counter area was not at the proper concentration. The manager corrected the issue on site. The concentration of the sanitizer is now at the proper concentration.
Location: Service counter
- 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: A bucket with no handle was used to scoop soy sauce out of containers. Manager corrected the issue on site and removed bucket and replace it with approved scooping utensils.
Location: Kitchen
Equipment: -
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: The certified food handler certification on file is expired. Manager stated that she is in the process of registering for the certification.
- 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: A hat and cell phone were stored on top of sauce containers. Manager corrected the issue on site, remove personal items and store them in the designated area.
Location: Kitchen (back)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk containers were not labeled. The manager corrected the issue on site and labeled all bulk containers properly.
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: A pan of food was stored on the walk in freezer floor. The manager corrected the issue on site and store the pan of food on the shelf in the walk in freezer
Location: Walk-in freezer
Equipment: -
|
10/10/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Pests active near the three bay sink. Manager stated that Pest Control services every month and pests may be due to establishments closed next door on both sides.
Location: Three bay area
- Hot water/capacity (corrected on site)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: There was no hot water througout the establishment. Manager corrected the issue on site to fix the hot water capacity. The hot water heater was serviced and fixed. Make sure there is hot water throughout the establishment at all times.
Location: Kitchen
Equipment: 3-bay
- Hot water/capacity (corrected on site)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: There was no hot water througout the establishment. Manager corrected the issue on site to fix the hot water capacity. The hot water heater was serviced and fixed. Make sure there is hot water throughout the establishment at all times.
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity (corrected on site)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: There was no hot water througout the establishment. Manager corrected the issue on site to fix the hot water capacity. The hot water heater was serviced and fixed. Make sure there is hot water throughout the establishment at all times.
Location: Kitchen
Equipment: Dump sink
- Hot water/capacity (corrected on site)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: There was no hot water througout the establishment. Manager corrected the issue on site to fix the hot water capacity. The hot water heater was serviced and fixed. Make sure there is hot water throughout the establishment at all times.
Location: Service counter
Equipment: Hand sink
- 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 in the in-place bucket near the service counter area was not at the proper concentration. The manager corrected the issue on site. The concentration of the sanitizer is now at the proper concentration.
Location: Service counter
- 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: A bucket with no handle was used to scoop soy sauce out of containers. Manager corrected the issue on site and removed bucket and replace it with approved scooping utensils.
Location: Kitchen
Equipment: -
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: The certified food handler certification on file is expired. Manager stated that she is in the process of registering for the certification.
- 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: A hat and cell phone were stored on top of sauce containers. Manager corrected the issue on site, remove personal items and store them in the designated area.
Location: Kitchen (back)
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk containers were not labeled. The manager corrected the issue on site and labeled all bulk containers properly.
Location: Kitchen
- 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: A pan of food was stored on the walk in freezer floor. The manager corrected the issue on site and store the pan of food on the shelf in the walk in freezer
Location: Walk-in freezer
Equipment: -
|
10/04/2013 | Routine |
| No violation noted during this evaluation. | 02/02/2013 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.Three large cockroaches observed near three bay sink.Upon reinspection, one small and one large cockroach observed on wall. Continue with cleaning schedule as discussed.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.Employee cutting cooked chicken and moving to bowl with bare hands.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
Location: Kitchen (back)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
|
09/21/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.Three large cockroaches observed near three bay sink.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- Bare hand contact (critical)
Bare hand contact with ready to eat food.Employee cutting cooked chicken and moving to bowl with bare hands.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
Location: Kitchen (back)
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
|
09/13/2012 | Routine |
- Pests/rodents
Two large roaches and 4 baby roaches observed in the kitchen area. Call pest control immediately and keep facility (floors, drains, surfaces trash cans, etc.) clean and free of all food and liquid spills.Follow up: Met with pest control, facility is being treated. Facility must keep drains and shelving clean and dry. Floors are in good condition on follow up. Still observing live roaches in kitchen. Five large roaches observed. Will continue to follow up with facility on cleaning.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- Cross-contamination (corrected)
Fresh pears stored on shelf in walk in cooler with raw chicken. Keep fresh fruit stored separately from raw meat.
Correction: Food shall be protected from cross contamination.
Location: Kitchen (back)
Equipment: Walk in cooler
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.Two plastic cutting boards have large cracks that go completely through. Discard.
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.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.Drain under wok has vegetables and other food debris left overnight. Clean drains nightly of all food and debris.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.Shelf below stainless preparation table has foil covering (remove) and oil and food spills trapped between foil and shelf. Remove foil covering and clean frequently.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Prep table
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
02/17/2012 | Recheck |
- Pests/rodents
Two large roaches and 4 baby roaches observed in the kitchen area. Call pest control immediately and keep facility (floors, drains, surfaces trash cans, etc.) clean and free of all food and liquid spills.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- Cross-contamination (corrected on site)
Fresh pears stored on shelf in walk in cooler with raw chicken. Keep fresh fruit stored separately from raw meat.
Correction: Food shall be protected from cross contamination.
Location: Kitchen (back)
Equipment: Walk in cooler
- Cutting surface(s) (corrected on site)
Cutting surface(s) in poor condition.Two plastic cutting boards have large cracks that go completely through. Discard.
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.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.Drain under wok has vegetables and other food debris left overnight. Clean drains nightly of all food and debris.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.Shelf below stainless preparation table has foil covering (remove) and oil and food spills trapped between foil and shelf. Remove foil covering and clean frequently.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Prep table
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
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02/16/2012 | Routine |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.Chicken in walk in cooler not 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.
Location: Kitchen (back)
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.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.Two pans of parcooked chicken at 77 degrees F. Put in cooler.
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.
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02/03/2012 | Super Bowl Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).Employee beverage on prep. table without lid.
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.
Location: Kitchen (back)
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).Employee coats are being stored on dry storage rack with canned beverages.
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen (back)
- Cutting surface(s)
Cutting surface(s) in poor condition.Plastic cutting boards have deep cuts into board. Resurface or replace.
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.
Location: Kitchen (back)
- Wet cleaning (corrected on site)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.Pans being washed in three bay sink in water that is not sufficiently clean, hot or soapy to clean pans.
Correction: Food contact surface(s) shall be effectively washed.
Location: Kitchen (back)
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.Trash cans are soiled interior and exterior.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.Floors, especially under equipment, need detail cleaning.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.Interior of walk in cooler needs detail cleaning to remove food spills and debris.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Walk in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
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12/08/2011 | Routine |
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