- 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: 9/25/2014: MAINTAIN MEAT AND POULTRY COLD AT 41 dF OR BELOW WHEN IN STORAGE. COOKED MEAT AND RAW MEAT AND POULTRY DISCARDED. BBQ CHICKEN 47 dFRAW CHICKEN 53 dFRAW BEEF 52 dF
Location: Kitchen
Equipment: Prep table
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 9/25/2014: MAINTAIN MEAT AND POULTRY COLD AT 41 dF OR BELOW WHEN IN STORAGE. COOKED MEAT AND RAW MEAT AND POULTRY DISCARDED. BBQ CHICKEN 47 dFRAW CHICKEN 53 dFRAW BEEF 52 dF
Location: Kitchen
Equipment: Cold top
- 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: 9/25/2014: ACTIVE INSECT ISSUE. CONTACT PEST CONTROL AND HAVE FACILITY SERVICED AS SOON AS POSSIBLE. REMOVE ALL DEBRIS, FOOD WASTE AND UNUSED ITEMS. CLEAN AND SANITIZE ALL EQUIPMENT, FLOOR AND WALLS.
Location: Kitchen (back)
- 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: 9/25/2014: ACTIVE INSECT ISSUE. CONTACT PEST CONTROL AND HAVE FACILITY SERVICED AS SOON AS POSSIBLE. REMOVE ALL DEBRIS, FOOD WASTE AND UNUSED ITEMS. CLEAN AND SANITIZE ALL EQUIPMENT, FLOOR AND WALLS.
Location: Kitchen
- 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: 9/25/2014: KEEP HAND SINK FREE AND CLEAR OF ALL ITEMS. WHEN ENTERING KITCHEN, PLASTIC CUP WAS SITTING IN HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Pest proof, waste storage (corrected)
Unapproved storage of refuse, recyclables and returnables.
Correction: Store all refuse, recyclables or returnables in trash can or waste handling units.
Comments: 9/24/2014: DISPOSE OF MEAT AND POULTRY BOXES PROMPTLY AFTER REMOVING CONTENTS. EMPTY CARDBOARD BOX PREVIOUSLY HOLDING RAW CHICKEN STORED ON PREP TABLE IN BACK KITCHEN. STRONG ODOR OF DETERIORATING FOOD.
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: 9/25/2014: REMOVE HOSE FROM VEGETABLE SINK. WASH FRUITS AND VEGETABLES IN WATER AT VEGETABLE SINK BEFORE CUTTING OR CHOPPING FOR USE IN WOKS. VEGETABLE SINK BLOCKED WITH A GARDEN HOSE. OWNER STATES THEY DO NOT USE THE VEGETABLE SINK AND DO NOT WASH FRUITS AND VEGETABLES WITH WATER BEFORE PREPARING.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 9/25/2014: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF COOLERS AND FREEZERS THROUGH OUT KITCHEN. SANITIZE DAILY AND AS SOILING OCCURS.
Location: Kitchen (back)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 9/25/2014: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF COOLERS AND FREEZERS THROUGH OUT KITCHEN. SANITIZE DAILY AND AS SOILING OCCURS.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 9/25/2014: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF COOLERS AND FREEZERS THROUGH OUT KITCHEN. SANITIZE DAILY AND AS SOILING OCCURS.
Location: Kitchen
Equipment: Cold top
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 9/25/2014: REMOVE CHARRED FOOD DEBRIS BUILD-UP ON GRILL. CLEAN/SANITIZE DAILY.
Location: Cook line
Equipment: Char-grill
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 9/25/2014: CLEAN AND SANITIZE 3-BAY SINKS BEFORE USE. 3-BAY SINKS HEAVILY SOILED, GREASE BUILD-UP FROM PREVIOUS USE NOT CLEANED/SANITIZED BEFORE USING FOR OTHER PURPOSES.
Location: Kitchen
Equipment: 3-bay
|
10/06/2014 | Recheck |
- 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: 9/25/2014: MAINTAIN MEAT AND POULTRY COLD AT 41 dF OR BELOW WHEN IN STORAGE. COOKED MEAT AND RAW MEAT AND POULTRY DISCARDED. BBQ CHICKEN 47 dFRAW CHICKEN 53 dFRAW BEEF 52 dF
Location: Kitchen
Equipment: Prep table
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 9/25/2014: MAINTAIN MEAT AND POULTRY COLD AT 41 dF OR BELOW WHEN IN STORAGE. COOKED MEAT AND RAW MEAT AND POULTRY DISCARDED. BBQ CHICKEN 47 dFRAW CHICKEN 53 dFRAW BEEF 52 dF
Location: Kitchen
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 9/25/2014: ACTIVE ROACH ISSUE. CONTACT PEST CONTROL AND HAVE FACILITY SERVICED AS SOON AS POSSIBLE. REMOVE ALL DEBRIS, FOOD WASTE AND UNUSED ITEMS. CLEAN AND SANITIZE ALL EQUIPMENT, FLOOR AND WALLS.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 9/25/2014: ACTIVE ROACH ISSUE. CONTACT PEST CONTROL AND HAVE FACILITY SERVICED AS SOON AS POSSIBLE. REMOVE ALL DEBRIS, FOOD WASTE AND UNUSED ITEMS. CLEAN AND SANITIZE ALL EQUIPMENT, FLOOR AND WALLS.
Location: Kitchen
- 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: 9/25/2014: KEEP HAND SINK FREE AND CLEAR OF ALL ITEMS. WHEN ENTERING KITCHEN, PLASTIC CUP WAS SITTING IN HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Pest proof, waste storage
Unapproved storage of refuse, recyclables and returnables.
Correction: Store all refuse, recyclables or returnables in trash can or waste handling units.
Comments: 9/24/2014: DISPOSE OF MEAT AND POULTRY BOXES PROMPTLY AFTER REMOVING CONTENTS. EMPTY CARDBOARD BOX PREVIOUSLY HOLDING RAW CHICKEN STORED ON PREP TABLE IN BACK KITCHEN. STRONG ODOR OF DETERIORATING FOOD.
- Fruit and/or vegetable washing
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: 9/25/2014: REMOVE HOSE FROM VEGETABLE SINK. WASH FRUITS AND VEGETABLES IN WATER AT VEGETABLE SINK BEFORE CUTTING OR CHOPPING FOR USE IN WOKS. VEGETABLE SINK BLOCKED WITH A GARDEN HOSE. OWNER STATES THEY DO NOT USE THE VEGETABLE SINK AND DO NOT WASH FRUITS AND VEGETABLES WITH WATER BEFORE PREPARING.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 9/25/2014: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF COOLERS AND FREEZERS THROUGH OUT KITCHEN. SANITIZE DAILY AND AS SOILING OCCURS.
Location: Kitchen (back)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 9/25/2014: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF COOLERS AND FREEZERS THROUGH OUT KITCHEN. SANITIZE DAILY AND AS SOILING OCCURS.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 9/25/2014: CLEAN AND SANITIZE INTERIORS AND EXTERIORS OF COOLERS AND FREEZERS THROUGH OUT KITCHEN. SANITIZE DAILY AND AS SOILING OCCURS.
Location: Kitchen
Equipment: Cold top
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 9/25/2014: REMOVE CHARRED FOOD DEBRIS BUILD-UP ON GRILL. CLEAN/SANITIZE DAILY.
Location: Cook line
Equipment: Char-grill
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 9/25/2014: CLEAN AND SANITIZE 3-BAY SINKS BEFORE USE. 3-BAY SINKS HEAVILY SOILED, GREASE BUILD-UP FROM PREVIOUS USE NOT CLEANED/SANITIZED BEFORE USING FOR OTHER PURPOSES.
Location: Kitchen
Equipment: 3-bay
|
09/25/2014 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAIN BACKUP AND NOTABLE ODOR OF SEWAGE IN ESTABLISHMENT.CEASE OPERATIONS UNTIL REPAIRS ARE COMPLETE.
Location: Kitchen
|
06/11/2014 | Non-Illness Complaint Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAIN BACKUP AND NOTABLE ODOR OF SEWAGE IN ESTABLISHMENT.CEASE OPERATIONS UNTIL REPAIRS ARE COMPLETE.
Location: Kitchen
|
06/10/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 05/29/2014 | Non-Illness Complaint |
- 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: PLEASE STORE RAW CHICKEN BELOW RAW BEEF AND RAW EGGS
Location: Kitchen (back)
Equipment: Upright cooler
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: PLEASE CLEAN COOK LINE VENT COVERS (not filters, the small vents on the outside)
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: PLEASE PROVIDE A THERMOMETER FOR THE SMALL REACH IN COOLER AND KEEP IT EASILY VISIBLE
Location: Kitchen
Equipment: Reach in cooler
|
04/15/2014 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE STORE RAW CHICKEN BELOW RAW BEEF AND RAW EGGS
Location: Kitchen (back)
Equipment: Upright cooler
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: PLEASE CLEAN COOK LINE VENT COVERS (not filters, the small vents on the outside)
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: PLEASE PROVIDE A THERMOMETER FOR THE SMALL REACH IN COOLER AND KEEP IT EASILY VISIBLE
Location: Kitchen
Equipment: Reach in cooler
|
04/07/2014 | 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: PLEASE STORE COOKED FOODS ABOVE RAW ANIMAL PRODUCTS
Location: Kitchen (back)
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: PLEASE REMOVE DEAD PESTS FREQUENTLY
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (front)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
|
12/16/2013 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE STORE COOKED FOODS ABOVE RAW ANIMAL PRODUCTS
Location: Kitchen (back)
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: PLEASE REMOVE DEAD PESTS FREQUENTLY
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (front)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
|
12/09/2013 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE STORE COOKED FOODS ABOVE RAW ANIMAL PRODUCTS
Location: Kitchen (back)
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: PLEASE REMOVE DEAD PESTS FREQUENTLY
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: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (front)
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
|
12/03/2013 | Routine |
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD ROACHES OBSERVED IN KITCHEN.PLEASE DISPOSE OF DEAD INSECTS AND CALL PEST CONTROL FOR SERVICE
Location: Kitchen
|
09/09/2013 | Non-Illness Complaint Recheck |
- Pests/rodents removed (corrected on site)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD ROACHES OBSERVED IN KITCHEN.PLEASE DISPOSE OF DEAD INSECTS AND CALL PEST CONTROL FOR SERVICE
Location: Kitchen
|
08/27/2013 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: GARLIC IN OIL ON COOK LINE CART WITHOUT TEMPERATURE CONTROL. GARLIC IN OIL MUST BE KEPT COLD AT 41 DEGREES F OR BELOW
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE STORE RAW ANIMAL PRODUCTS BELOW COOKED FOODS
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PLEASE CLEAN AND SANITIZE CAN OPENER
Location: Kitchen
Equipment: Can opener
- 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: PLEASE DO NOT STACK CONTAINERS OF FOOD INSIDE EACH OTHER UNLESS THEY ARE COVERED
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN INTERIOR OF UPRIGHT COOLER
Location: Kitchen
Equipment: Upright cooler
- 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: PLEASE CLEAN BULK FOOD BINS
Location: Kitchen
|
08/06/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: GARLIC IN OIL ON COOK LINE CART WITHOUT TEMPERATURE CONTROL. GARLIC IN OIL MUST BE KEPT COLD AT 41 DEGREES F OR BELOW
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE RAW BEEF IN UPRIGHT COOLER
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PLEASE CLEAN AND SANITIZE CAN OPENER
Location: Kitchen
Equipment: Can opener
- 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: PLEASE DO NOT STACK CONTAINERS OF FOOD INSIDE EACH OTHER UNLESS THEY ARE COVERED
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN INTERIOR OF UPRIGHT COOLER
Location: Kitchen
Equipment: Upright 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: PLEASE CLEAN BULK FOOD BINS
Location: Kitchen
|
07/30/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Fried rice and chicken with broccoli being held at 121 degrees F. Do not stack steam table pans if foods are not being held at 135 degrees F or above.
Location: Service counter
Equipment: Steam table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Raw chicken being held at 58 degrees F in cold top cooler. Do not store potentially hazardous foods stacked on cold top cooler pans.
Location: Prep area
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken observed stored over vegetables in cold top cooler. Store raw chicken below all other foods in cooler.
Location: Prep area
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Mold build up observed on the ceiling of the ice machine bin.
Location: Kitchen
Equipment: Ice machine
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Fryer hood vent covers observed soiled.
Location: Cook line
|
04/30/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Fried rice and chicken with broccoli being held at 121 degrees F. Do not stack steam table pans if foods are not being held at 135 degrees F or above.
Location: Service counter
Equipment: Steam table
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Raw chicken being held at 58 degrees F in cold top cooler. Do not store potentially hazardous foods stacked on cold top cooler pans.
Location: Prep area
Equipment: Cold top
- 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 observed stored over vegetables in cold top cooler. Store raw chicken below all other foods in cooler.
Location: Prep area
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Mold build up observed on the ceiling of the ice machine bin.
Location: Kitchen
Equipment: Ice machine
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Fryer hood vent covers observed soiled.
Location: Cook line
|
04/23/2013 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SMALL LEAK IN ICE MACHINE. PLEASE REPAIR
Location: Kitchen
Equipment: Ice machine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PLEASE RE-SEAL 3-BAY SINK
Location: Kitchen
Equipment: 3-bay
- 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: PLEASE CLEAN FLOORS IN BACK KITCHEN (where the coolers and freezers are)
Location: Kitchen (back)
|
03/06/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about SUI FENG JU FOOD & FRUIT SMOOTHIES, 10202 E WASHINGTON ST, Indianapolis, IN »