- 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: 11.11.14: MAINTAIN PREFRIED FOODS (CHICKEN PIECES, EGG ROLLS) COLD AT 41 DEGREES OR BELOW BEFORE REFRYING AND SERVING TO CUSTOMERS. CHICKEN AND EGG ROLLS WAS TESTING AT 58-59 dF ON TOP OF PREP TABLE NEXT TO COOK LINE. OWNER STATED CHICKEN AND EGG ROLLS HAD BEEN OUT FOR OVER 4 HOURS. CHICKEN AND EGG ROLLS DISCARDED.
Location: Kitchen
Equipment: Prep table
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 11.11.14: EMPLOYEES MUST WASH HANDS AFTER TOUCHING THEIR FACE. EMPLOYEE CUTTING RAW BROCCOLI WIPED HIS NOSE WITH HIS HAND AND THEN CONTINUED CUTTING BROCCOLI. CORRECTED DURING INSPECTION. EMPLOYEE WAS INSTRUCTED TO WASH HIS HANDS. BROCCOLI WAS DISCARDED AND UTENSIL CHANGED.
- 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: 11.11.14: MAINTAIN SANITIZER AT DISH MACHINE AT 50-100 PPM. DISH MACHINE TESTING AT 0 PPM. MANUAL WARE WASHING IS TO BE USED AT 3-BAY SINK UNTIL DISH MACHINE SANITIZER CORRECTED. INSTRUCTED EMPLOYEE ON WASH/RINSE/SANITIZE PROCESS.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
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: 11.11.14: EMPLOYEES SHALL EAT AND DRINK IN THE DINING ROOM. DO NOT ALLOW EMPLOYEES TO EAT OR DRINK IN KITCHEN OR RELATED AREAS. CORRECTED DURING INSPECTION. EMPLOYEE WAS DRINKING SOUP FROM A BOWL AT THE COOK LINE.
Location: Cook line
Equipment: Wok
- 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: 11.11.14: (1) DO NOT USE APRONS TO COVER FOOD CONTAINERS. DO NOT ALLOW APRONS OR OTHER CLOTHS TO COME IN CONTACT WITH FOOD. CORRECTED DURING INSPECTION. APRONS USED TO COVER MEAT IN WALK-IN FREEZER AND IN DIRECT CONTACT WITH MEAT. (1) DO NOT REUSE CARDBOARD BOXES TO HOLD PROCESSED VEGETABLES. PLACE CUT VEGETABLES IN RIGID PLASTIC OR METAL CONTAINERS. (3) DO NOT USE BLUE WIRE BASKET TO HOLD FOOD ITEMS. PLASTIC COATING FROM BASKET IS DETERIORATING. (4) DO NOT USE GARDEN TOOL TO STIR FOOD. GARDEN TOOL IS NOT APPROVED FOR FOOD USE. TOOL DISCARDED.
Location: Walk-in freezer
Equipment: Wire shelving
- 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: 11.11.14: (1) DO NOT USE APRONS TO COVER FOOD CONTAINERS. DO NOT ALLOW APRONS OR OTHER CLOTHS TO COME IN CONTACT WITH FOOD. CORRECTED DURING INSPECTION. APRONS USED TO COVER MEAT IN WALK-IN FREEZER AND IN DIRECT CONTACT WITH MEAT. (1) DO NOT REUSE CARDBOARD BOXES TO HOLD PROCESSED VEGETABLES. PLACE CUT VEGETABLES IN RIGID PLASTIC OR METAL CONTAINERS. (3) DO NOT USE BLUE WIRE BASKET TO HOLD FOOD ITEMS. PLASTIC COATING FROM BASKET IS DETERIORATING. (4) DO NOT USE GARDEN TOOL TO STIR FOOD. GARDEN TOOL IS NOT APPROVED FOR FOOD USE. TOOL DISCARDED.
Location: Kitchen
Equipment: Wok
- 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: 11.11.14: (1) DO NOT USE APRONS TO COVER FOOD CONTAINERS. DO NOT ALLOW APRONS OR OTHER CLOTHS TO COME IN CONTACT WITH FOOD. CORRECTED DURING INSPECTION. APRONS USED TO COVER MEAT IN WALK-IN FREEZER AND IN DIRECT CONTACT WITH MEAT. (1) DO NOT REUSE CARDBOARD BOXES TO HOLD PROCESSED VEGETABLES. PLACE CUT VEGETABLES IN RIGID PLASTIC OR METAL CONTAINERS. (3) DO NOT USE BLUE WIRE BASKET TO HOLD FOOD ITEMS. PLASTIC COATING FROM BASKET IS DETERIORATING. (4) DO NOT USE GARDEN TOOL TO STIR FOOD. GARDEN TOOL IS NOT APPROVED FOR FOOD USE. TOOL DISCARDED.
Location: Kitchen
Equipment: Prep table
- 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: 11.11.14: STORE LESS POTENTIALLY HAZARDOUS FOOD ITEMS ABOVE POTENTIALLY HAZARDOUS FOOD ITEMS. UNCOVERED RAW CHICKEN CONTAINER STORED ABOVE UNCOVERED RAW FISH CONTAINER AND UNCOVERED CONTAINER OF GARLIC BREAD. CORRECTED DURING INSPECTION.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 11.11.14: (1) CLEAN AND SANITIZE LARGE TUBS USED TO HOLD FOOD IN WALK-IN COOLER. EXTERIORS OF TUBS ARE HEAVILY SOILED. (2) CLEAN AND SANITIZE SCOOP UTENSILS USED AT BULK FOOD CONTAINERS.
Location: Walk-in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 11.11.14: CLEAN AND EMPTY GREASE TRAP LOCATED IN KITCHEN NEXT TO COOK LINE. TRAP MAY NEED CLEANED MORE THEN ONCE PER WEEK AS CURRENTLY SCHEDULED.
Location: Cook line
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 11.11.14: REMOVE WATER DEPOSIT BUILD-UP FROM INTERIOR OF DISH MACHINE.
Location: Kitchen
Equipment: Dishmachine
- 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: 11.11.14: PROVIDE TEST KIT FOR DISH MACHINE. USE TEST KIT ON DAILY BASIS TO MONITOR SANITIZER SOLUTION.
Location: Dish machine area
- 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: 11.11.14: WASH ALL VEGETABLES IN WATER PRIOR TO PROCESSING. BROCCOLI WAS NOT WASHED PRIOR TO BEING CUT.
Location: Kitchen
Equipment: Prep table
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 11.11.14: COVER ALL FOOD ITEMS WHILE IN STORAGE. COVER POTENTIALLY HAZARDOUS FOOD ITEMS LIKE RAW CHICKEN TO PREVENT CROSS CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 11.11.14: CLEAN AND SANITIZE EACH END OF THE COOK LINE. FOOD AND GREASE BUILD-UP ON EQUIPMENT.
Location: Cook line
Equipment: Wok
- 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: 11.11.14: CLEAN AND SANITIZE INTERIOR OF MAIN ICE MACHINE. INTERIOR KICKPLATE IS SOILED WITH MOLD LIKE SUBSTANCE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 11.11.14: PROVIDE HAND TOWELS AT HAND SINK AT ALL TIMES. CORRECTED DURING INSPECTION.
Location: Kitchen
Equipment: Hand sink
|
11/12/2014 | 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: 11.11.14: MAINTAIN PREFRIED FOODS (CHICKEN PIECES, EGG ROLLS) COLD AT 41 DEGREES OR BELOW BEFORE REFRYING AND SERVING TO CUSTOMERS. CHICKEN AND EGG ROLLS WAS TESTING AT 58-59 dF ON TOP OF PREP TABLE NEXT TO COOK LINE. OWNER STATED CHICKEN AND EGG ROLLS HAD BEEN OUT FOR OVER 4 HOURS. CHICKEN AND EGG ROLLS DISCARDED.
Location: Kitchen
Equipment: Prep table
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 11.11.14: EMPLOYEES MUST WASH HANDS AFTER TOUCHING THEIR FACE. EMPLOYEE CUTTING RAW BROCCOLI WIPED HIS NOSE WITH HIS HAND AND THEN CONTINUED CUTTING BROCCOLI. CORRECTED DURING INSPECTION. EMPLOYEE WAS INSTRUCTED TO WASH HIS HANDS. BROCCOLI WAS DISCARDED AND UTENSIL CHANGED.
- 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: 11.11.14: MAINTAIN SANITIZER AT DISH MACHINE AT 50-100 PPM. DISH MACHINE TESTING AT 0 PPM. MANUAL WARE WASHING IS TO BE USED AT 3-BAY SINK UNTIL DISH MACHINE SANITIZER CORRECTED. INSTRUCTED EMPLOYEE ON WASH/RINSE/SANITIZE PROCESS.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
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: 11.11.14: EMPLOYEES SHALL EAT AND DRINK IN THE DINING ROOM. DO NOT ALLOW EMPLOYEES TO EAT OR DRINK IN KITCHEN OR RELATED AREAS. CORRECTED DURING INSPECTION. EMPLOYEE WAS DRINKING SOUP FROM A BOWL AT THE COOK LINE.
Location: Cook line
Equipment: Wok
- 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: 11.11.14: (1) DO NOT USE APRONS TO COVER FOOD CONTAINERS. DO NOT ALLOW APRONS OR OTHER CLOTHS TO COME IN CONTACT WITH FOOD. CORRECTED DURING INSPECTION. APRONS USED TO COVER MEAT IN WALK-IN FREEZER AND IN DIRECT CONTACT WITH MEAT. (1) DO NOT REUSE CARDBOARD BOXES TO HOLD PROCESSED VEGETABLES. PLACE CUT VEGETABLES IN RIGID PLASTIC OR METAL CONTAINERS. (3) DO NOT USE BLUE WIRE BASKET TO HOLD FOOD ITEMS. PLASTIC COATING FROM BASKET IS DETERIORATING. (4) DO NOT USE GARDEN TOOL TO STIR FOOD. GARDEN TOOL IS NOT APPROVED FOR FOOD USE. TOOL DISCARDED.
Location: Walk-in freezer
Equipment: Wire shelving
- 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: 11.11.14: (1) DO NOT USE APRONS TO COVER FOOD CONTAINERS. DO NOT ALLOW APRONS OR OTHER CLOTHS TO COME IN CONTACT WITH FOOD. CORRECTED DURING INSPECTION. APRONS USED TO COVER MEAT IN WALK-IN FREEZER AND IN DIRECT CONTACT WITH MEAT. (1) DO NOT REUSE CARDBOARD BOXES TO HOLD PROCESSED VEGETABLES. PLACE CUT VEGETABLES IN RIGID PLASTIC OR METAL CONTAINERS. (3) DO NOT USE BLUE WIRE BASKET TO HOLD FOOD ITEMS. PLASTIC COATING FROM BASKET IS DETERIORATING. (4) DO NOT USE GARDEN TOOL TO STIR FOOD. GARDEN TOOL IS NOT APPROVED FOR FOOD USE. TOOL DISCARDED.
Location: Kitchen
Equipment: Wok
- 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: 11.11.14: (1) DO NOT USE APRONS TO COVER FOOD CONTAINERS. DO NOT ALLOW APRONS OR OTHER CLOTHS TO COME IN CONTACT WITH FOOD. CORRECTED DURING INSPECTION. APRONS USED TO COVER MEAT IN WALK-IN FREEZER AND IN DIRECT CONTACT WITH MEAT. (1) DO NOT REUSE CARDBOARD BOXES TO HOLD PROCESSED VEGETABLES. PLACE CUT VEGETABLES IN RIGID PLASTIC OR METAL CONTAINERS. (3) DO NOT USE BLUE WIRE BASKET TO HOLD FOOD ITEMS. PLASTIC COATING FROM BASKET IS DETERIORATING. (4) DO NOT USE GARDEN TOOL TO STIR FOOD. GARDEN TOOL IS NOT APPROVED FOR FOOD USE. TOOL DISCARDED.
Location: Kitchen
Equipment: Prep table
- 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: 11.11.14: STORE LESS POTENTIALLY HAZARDOUS FOOD ITEMS ABOVE POTENTIALLY HAZARDOUS FOOD ITEMS. UNCOVERED RAW CHICKEN CONTAINER STORED ABOVE UNCOVERED RAW FISH CONTAINER AND UNCOVERED CONTAINER OF GARLIC BREAD. CORRECTED DURING INSPECTION.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 11.11.14: (1) CLEAN AND SANITIZE LARGE TUBS USED TO HOLD FOOD IN WALK-IN COOLER. EXTERIORS OF TUBS ARE HEAVILY SOILED. (2) CLEAN AND SANITIZE SCOOP UTENSILS USED AT BULK FOOD CONTAINERS.
Location: Walk-in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 11.11.14: CLEAN AND EMPTY GREASE TRAP LOCATED IN KITCHEN NEXT TO COOK LINE. TRAP MAY NEED CLEANED MORE THEN ONCE PER WEEK AS CURRENTLY SCHEDULED.
Location: Cook line
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 11.11.14: REMOVE WATER DEPOSIT BUILD-UP FROM INTERIOR OF DISH MACHINE.
Location: Kitchen
Equipment: Dishmachine
- 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: 11.11.14: PROVIDE TEST KIT FOR DISH MACHINE. USE TEST KIT ON DAILY BASIS TO MONITOR SANITIZER SOLUTION.
Location: Dish machine area
- 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: 11.11.14: WASH ALL VEGETABLES IN WATER PRIOR TO PROCESSING. BROCCOLI WAS NOT WASHED PRIOR TO BEING CUT.
Location: Kitchen
Equipment: Prep table
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 11.11.14: COVER ALL FOOD ITEMS WHILE IN STORAGE. COVER POTENTIALLY HAZARDOUS FOOD ITEMS LIKE RAW CHICKEN TO PREVENT CROSS CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 11.11.14: CLEAN AND SANITIZE EACH END OF THE COOK LINE. FOOD AND GREASE BUILD-UP ON EQUIPMENT.
Location: Cook line
Equipment: Wok
- 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: 11.11.14: CLEAN AND SANITIZE INTERIOR OF MAIN ICE MACHINE. INTERIOR KICKPLATE IS SOILED WITH MOLD LIKE SUBSTANCE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 11.11.14: PROVIDE HAND TOWELS AT HAND SINK AT ALL TIMES. CORRECTED DURING INSPECTION.
Location: Kitchen
Equipment: Hand sink
|
11/11/2014 | Routine |
| No violation noted during this evaluation. | 11/11/2014 | Non-Illness Complaint |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Kitchen
- 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: PLEASE STORE PERSONAL ITEMS SUCH AS COATS AWAY FROM FOOD STORAGE RACKS
Location: Dry storage
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: PLEASE KEEP BULK FOOD BINS COVERED
Location: Dry storage
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR BULK FOODS, AND KEEP THE HANDLE UP AND OUT OF THE FOOD
Location: Dry storage
|
05/07/2014 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Kitchen
- 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: PLEASE STORE PERSONAL ITEMS SUCH AS COATS AWAY FROM FOOD STORAGE RACKS
Location: Dry storage
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
- 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
- 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 KEEP BULK FOOD BINS COVERED
Location: Dry storage
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR BULK FOODS, AND KEEP THE HANDLE UP AND OUT OF THE FOOD
Location: Dry storage
|
04/30/2014 | Routine |
| No violation noted during this evaluation. | 04/04/2014 | Non-Illness Complaint |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Kitchen
- 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: EMPLOYEE WIPED GLOVED HANDS ON APRON. PLEASE REMOVE AND DISCARD GLOVES WHEN SOILED.
- 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: DO NOT STORE PERSONAL BEVERAGES ON PREP TABLES, AND USE CONTAINERS WITH A LID AND A STRAW
Location: Kitchen
- 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: EMPLOYEES MUST USE SOAP TO WASH THEIR HANDS
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: PLEASE KEEP PERSONAL ITEMS SUCH AS CELL PHONES OFF OF SHELVES ABOVE FOOD PREP AREAS
Location: Kitchen
- 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: PLEASE LABEL ALL CONTAINERS FOR BULK FOODS (including spices)
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 RESTAURANT
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 RESTAURANT
Location: Dining room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REACH IN COOLER (the one by the cook line) GASKET PEELING AWAY FROM DOOR. PLEASE REPAIR
Location: Kitchen
Equipment: Reach in cooler
|
01/31/2014 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Kitchen
- 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: EMPLOYEE WIPED GLOVED HANDS ON APRON. PLEASE REMOVE AND DISCARD GLOVES WHEN SOILED.
- Eating, drinking, smoking (corrected on site)
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: DO NOT STORE PERSONAL BEVERAGES ON PREP TABLES, AND USE CONTAINERS WITH A LID AND A STRAW
Location: Kitchen
- 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: EMPLOYEES MUST USE SOAP TO WASH THEIR HANDS
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: PLEASE KEEP PERSONAL ITEMS SUCH AS CELL PHONES OFF OF SHELVES ABOVE FOOD PREP AREAS
Location: Kitchen
- 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: PLEASE LABEL ALL CONTAINERS FOR BULK FOODS (including spices)
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 RESTAURANT
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 RESTAURANT
Location: Dining room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REACH IN COOLER (the one by the cook line) GASKET PEELING AWAY FROM DOOR. PLEASE REPAIR
Location: Kitchen
Equipment: Reach in cooler
|
01/24/2014 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Kitchen
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE WIPED GLOVED HANDS ON APRON. PLEASE REMOVE AND DISCARD GLOVES WHEN SOILED.
- 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: DO NOT STORE PERSONAL BEVERAGES ON PREP TABLES, AND USE CONTAINERS WITH A LID AND A STRAW
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES MUST USE SOAP TO WASH THEIR HANDS
Location: Kitchen
- 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.
- 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: PLEASE KEEP PERSONAL ITEMS SUCH AS CELL PHONES OFF OF SHELVES ABOVE FOOD PREP AREAS
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE LABEL ALL CONTAINERS FOR BULK FOODS (including spices)
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 RESTAURANT
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 RESTAURANT
Location: Dining room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REACH IN COOLER (the one by the cook line) GASKET PEELING AWAY FROM DOOR. PLEASE REPAIR
Location: Kitchen
Equipment: Reach in cooler
|
01/17/2014 | Routine |
| No violation noted during this evaluation. | 11/12/2013 | 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: LIVE COCKROACH OBSERVED IN KITCHEN.
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 UNDERNEATH SHELVES IN DRY STORAGE AREAPLEASE CLEAN FLOOR UNDERNEATH COOK LINE
Location: Dry storage
|
10/28/2013 | 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: LIVE COCKROACH OBSERVED IN KITCHEN.
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 UNDERNEATH SHELVES IN DRY STORAGE AREAPLEASE CLEAN FLOOR UNDERNEATH COOK LINE
Location: Dry storage
|
10/22/2013 | 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: 1: Large container of cooked chicken in kitchen held at room temperature. Chicken found to be at 49 F. 2: Container of cooked chicken in walk-in cooler found to be at 51 F.Cooked chicken needs to be cold held at 41 F or below.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1: Large container of cooked chicken in kitchen held at room temperature. Chicken found to be at 49 F. 2: Container of cooked chicken in walk-in cooler found to be at 51 F.Cooked chicken needs to be cold held at 41 F or below.
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: Raw chicken stored above raw shrimp in walk in cooler. Please be sure to store raw shrimp above raw chicken.
Location: Walk-in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Large bowl of cooked rice being cooled in a deep container in kitchen at room temperature. Cool using one of the above methods.
Location: Kitchen
|
08/26/2013 | Illness Complaint Recheck |
- 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: COOKED NOODLES ON PREP TABLE AT 53 DEGREES F
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE SLICING TOMATOES (for buffet, not to be cooked) WITH BARE HANDS. USE GLOVES OR A UTENSIL WHEN HANDLING FOOD THAT IS READY TO EAT.
- 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: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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:CONTAINERS OF FOOD ON FLOOR IN WALK IN COOLER. PLEASE STORE OFF FLOOR.2: PLEASE COVER FOOD IF CONTAINERS ARE STACKED
Location: Walk-in cooler
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1: PLEASE USE SCOOPS WITH HANDLES2: DO NOT STORE UTENSILS IN SPACE BETWEEN COOLER AND PREP TABLE
Location: Kitchen
|
08/20/2013 | 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: 1: Large container of cooked chicken in kitchen held at room temperature. Chicken found to be at 49 F. 2: Container of cooked chicken in walk-in cooler found to be at 51 F.Cooked chicken needs to be cold held at 41 F or below.
Location: Kitchen
- 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: Large container of cooked chicken in kitchen held at room temperature. Chicken found to be at 49 F. 2: Container of cooked chicken in walk-in cooler found to be at 51 F.Cooked chicken needs to be cold held at 41 F or below.
Location: Walk-in cooler
- 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 shrimp in walk in cooler. Please be sure to store raw shrimp above raw chicken.
Location: Walk-in cooler
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Large bowl of cooked rice being cooled in a deep container in kitchen at room temperature. Cool using one of the above methods.
Location: Kitchen
|
08/19/2013 | 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: COOKED NOODLES ON PREP TABLE AT 53 DEGREES F
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE SLICING TOMATOES (for buffet, not to be cooked) WITH BARE HANDS. USE GLOVES OR A UTENSIL WHEN HANDLING FOOD THAT IS READY TO EAT.
- 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: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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:CONTAINERS OF FOOD ON FLOOR IN WALK IN COOLER. PLEASE STORE OFF FLOOR.2: PLEASE COVER FOOD IF CONTAINERS ARE STACKED
Location: Walk-in cooler
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1: PLEASE USE SCOOPS WITH HANDLES2: DO NOT STORE UTENSILS IN SPACE BETWEEN COOLER AND PREP TABLE
Location: Kitchen
|
08/13/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COOKED NOODLES ON PREP TABLE AT 53 DEGREES F
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE SLICING TOMATOES (for buffet, not to be cooked) WITH BARE HANDS. USE GLOVES OR A UTENSIL WHEN HANDLING FOOD THAT IS READY TO EAT.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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
- 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
- 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 FOOD ON FLOOR IN WALK IN COOLER. PLEASE STORE OFF FLOOR.2: PLEASE COVER FOOD IF CONTAINERS ARE STACKED
Location: Walk-in cooler
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1: PLEASE USE SCOOPS WITH HANDLES2: DO NOT STORE UTENSILS IN SPACE BETWEEN COOLER AND PREP TABLE
Location: Kitchen
|
08/07/2013 | 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: Macaroni and cheese temperature observed at 120 degrees F. Do not stack steam table pans unless temperature can be held at 135 degrees F or higher.
Location: Buffet
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Windex spray bottle being used to dispense sanitizer for tables.
Location: Dining room
- 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 cooked meatballs. Store all ready to eat foods over raw meats.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener blade observed soiled.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Bags of flour and boxes stacked in front of hand sink. Do not store or stack any items in front of hand sink.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer buckets for buffet lines were not at the proper concentration.
Location: Buffet
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Cardboard boxes observed lining walk in freezer floor. Replace cardboard with rubber mats for use as a non slip surface.
Location: Walk-in freezer
- 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: Cardboard boxes of raw chicken observed thawing on kitchen floor. Do not thaw chicken on floor. Use approved methods for thawing raw meats.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at kitchen hand sink.
Location: Kitchen
|
05/06/2013 | Recheck |
- 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: Macaroni and cheese temperature observed at 120 degrees F. Do not stack steam table pans unless temperature can be held at 135 degrees F or higher.
Location: Buffet
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Windex spray bottle being used to dispense sanitizer for tables.
Location: Dining room
- 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 cooked meatballs. Store all ready to eat foods over raw meats.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener blade observed soiled.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Bags of flour and boxes stacked in front of hand sink. Do not store or stack any items in front of hand sink.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer buckets for buffet lines were not at the proper concentration.
Location: Buffet
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Cardboard boxes observed lining walk in freezer floor. Replace cardboard with rubber mats for use as a non slip surface.
Location: Walk-in freezer
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Cardboard boxes of raw chicken observed thawing on kitchen floor. Do not thaw chicken on floor. Use approved methods for thawing raw meats.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at kitchen hand sink.
Location: Kitchen
|
04/29/2013 | 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: Macaroni and cheese temperature observed at 120 degrees F. Do not stack steam table pans unless temperature can be held at 135 degrees F or higher.
Location: Buffet
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Windex spray bottle being used to dispense sanitizer for tables.
Location: Dining room
- 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 cooked meatballs. Store all ready to eat foods over raw meats.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener blade observed soiled.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Bags of flour and boxes stacked in front of hand sink. Do not store or stack any items in front of hand sink.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer buckets for buffet lines were not at the proper concentration.
Location: Buffet
- Floors, walls, ceilings cleanability (corrected on site)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Cardboard boxes observed lining walk in freezer floor. Replace cardboard with rubber mats for use as a non slip surface.
Location: Walk-in freezer
- 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: Cardboard boxes of raw chicken observed thawing on kitchen floor. Do not thaw chicken on floor. Use approved methods for thawing raw meats.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at kitchen hand sink.
Location: Kitchen
|
04/22/2013 | Routine |
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: INSTALL A DOOR SWEEP ON EXTERIOR DOOR
Location: Back room
|
01/02/2013 | Non-Illness Complaint |
- 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: BOTTLE OF DETERGENT STORED ABOVE COOK LINE. PLEASE KEEP CHEMICALS BELOW FOOD STORAGE, PREP, AND COOKING AREAS
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF STORED ABOVE PRODUCE. PLEASE STORE RAW ANIMAL PRODUCTS BELOW PRODUCE AND COOKED FOOD
Location: Walk-in cooler
- 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
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: PLEASE ENSURE THAT BULK FOOD BAGS REMAIN CLOSED2: PAN OF SHRIMP ON TOP OF TRASH CAN. DO NOT USE TRASH CANS AS FOOD PREP TABLES.
Location: Back room
- 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: PLEASE ENSURE THAT BULK FOOD BAGS REMAIN CLOSED2: PAN OF SHRIMP ON TOP OF TRASH CAN. DO NOT USE TRASH CANS AS FOOD PREP TABLES.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES, AND ENSURE THAT HANDLES ARE UP AND OUT OF THE FOOD
Location: Kitchen
|
12/13/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
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: BOTTLE OF DETERGENT STORED ABOVE COOK LINE. PLEASE KEEP CHEMICALS BELOW FOOD STORAGE, PREP, AND COOKING AREAS
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 BEEF STORED ABOVE PRODUCE. PLEASE STORE RAW ANIMAL PRODUCTS BELOW PRODUCE AND COOKED FOOD
Location: Walk-in cooler
- 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
- 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
- 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: PLEASE ENSURE THAT BULK FOOD BAGS REMAIN CLOSED2: PAN OF SHRIMP ON TOP OF TRASH CAN. DO NOT USE TRASH CANS AS FOOD PREP TABLES.
Location: Back room
- 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: PLEASE ENSURE THAT BULK FOOD BAGS REMAIN CLOSED2: PAN OF SHRIMP ON TOP OF TRASH CAN. DO NOT USE TRASH CANS AS FOOD PREP TABLES.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES, AND ENSURE THAT HANDLES ARE UP AND OUT OF THE FOOD
Location: Kitchen
|
12/06/2012 | 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: GARLIC-IN-OIL ON COOK LINE CART WITHOUT TEMPERATURE CONTROL. PLEASE KEEP IN COOLER OR IN ICE BATH
Location: Cook line
- 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: EMPLOYEE DRINKS ON SHELF ABOVE STORED FOOD. PLEASE STORE PERSONAL ITEMS, INCLUDING DRINKS, BELOW OR SEPARATE FROM FOOD. ALSO, DRINKS SHOULD BE IN A CONTAINER WITH A LID AND STRAW, NOT AN OPEN CAN
Location: Kitchen
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: PLEASE REMOVE FLY STRIPS HUNG ABOVE PREP TABLES AND WALKWAYS IN KITCHEN.
Location: Kitchen
- 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: HOOD DUE FOR CLEANING IN APRIL 2012
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE KEEP RICE SCOOP WITH THE HANDLE UP AND OUT OF THE FOOD
Location: Cook line
|
08/09/2012 | 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: GARLIC-IN-OIL ON COOK LINE CART WITHOUT TEMPERATURE CONTROL. PLEASE KEEP IN COOLER OR IN ICE BATH
Location: Cook line
- 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: EMPLOYEE DRINKS ON SHELF ABOVE STORED FOOD. PLEASE STORE PERSONAL ITEMS, INCLUDING DRINKS, BELOW OR SEPARATE FROM FOOD. ALSO, DRINKS SHOULD BE IN A CONTAINER WITH A LID AND STRAW, NOT AN OPEN CAN
Location: Kitchen
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: PLEASE REMOVE FLY STRIPS HUNG ABOVE PREP TABLES AND WALKWAYS IN KITCHEN.
Location: Kitchen
- 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: HOOD DUE FOR CLEANING IN APRIL 2012
Location: Cook line
- 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
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE KEEP RICE SCOOP WITH THE HANDLE UP AND OUT OF THE FOOD
Location: Cook line
|
08/02/2012 | 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: GARLIC-IN-OIL MUST BE KEPT AT 41 DEGREES F OR BELOW. PLEASE DO NOT STORE WITHOUT TEMPERATURE CONTROL
Location: Cook line
- 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: PLEASE DO NOT STORE CHEMICALS ABOVE THE COOK LINE
Location: Cook line
- 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.
- 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: EMPLOYEES SHOULD NOT EAT OR DRINK WHILE WORKING AT THE COOK LINE
Location: Cook line
- 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: 1: COAT HANGING ON DRY STORAGE RACK2: EMPLOYEE BEVERAGE ON COOK LINE TABLE3: CELL PHONE ON SLICERPLEASE STORE PERSONAL ITEMS AWAY FROM FOOD, EQUIPMENT, AND FOOD STORAGE AREAS
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: 1: COAT HANGING ON DRY STORAGE RACK2: EMPLOYEE BEVERAGE ON COOK LINE TABLE3: CELL PHONE ON SLICERPLEASE STORE PERSONAL ITEMS AWAY FROM FOOD, EQUIPMENT, AND FOOD STORAGE AREAS
Location: Cook line
- 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: 1: COAT HANGING ON DRY STORAGE RACK2: EMPLOYEE BEVERAGE ON COOK LINE TABLE3: CELL PHONE ON SLICERPLEASE STORE PERSONAL ITEMS AWAY FROM FOOD, EQUIPMENT, AND FOOD STORAGE AREAS
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: GAP BELOW BACK DOOR IS LARGE ENOUGH TO POTENTIALLY ALLOW FOR THE ENTRY OF PESTS. PLEASE INSTALL A DOOR SWEEP
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: PLEASE DO NOT RE-USE CARDBOARD EGG CARTONS
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: EXTERIOR OF RICE COOKERS BY THE COOK LINE2: COOK LINE EQUIPMENT3: BULK BIN SHELF IN DRY STORAGE
Location: Cook line
Equipment: Rice cooker
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: EXTERIOR OF RICE COOKERS BY THE COOK LINE2: COOK LINE EQUIPMENT3: BULK BIN SHELF IN DRY STORAGE
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: EXTERIOR OF RICE COOKERS BY THE COOK LINE2: COOK LINE EQUIPMENT3: BULK BIN SHELF IN DRY STORAGE
Location: Dry storage
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR BULK FOOD, AND KEEP THE HANDLES ABOVE THE LEVEL OF THE FOOD
Location: Dry storage
|
04/23/2012 | 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: GARLIC-IN-OIL MUST BE KEPT AT 41 DEGREES F OR BELOW. PLEASE DO NOT STORE WITHOUT TEMPERATURE CONTROL
Location: Cook line
- Toxic material(s) separation (corrected on site)
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: PLEASE DO NOT STORE CHEMICALS ABOVE THE COOK LINE
Location: Cook line
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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: EMPLOYEES SHOULD NOT EAT OR DRINK WHILE WORKING AT THE COOK LINE
Location: Cook line
- 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: COAT HANGING ON DRY STORAGE RACK2: EMPLOYEE BEVERAGE ON COOK LINE TABLE3: CELL PHONE ON SLICERPLEASE STORE PERSONAL ITEMS AWAY FROM FOOD, EQUIPMENT, AND FOOD STORAGE AREAS
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: 1: COAT HANGING ON DRY STORAGE RACK2: EMPLOYEE BEVERAGE ON COOK LINE TABLE3: CELL PHONE ON SLICERPLEASE STORE PERSONAL ITEMS AWAY FROM FOOD, EQUIPMENT, AND FOOD STORAGE AREAS
Location: Cook line
- 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: COAT HANGING ON DRY STORAGE RACK2: EMPLOYEE BEVERAGE ON COOK LINE TABLE3: CELL PHONE ON SLICERPLEASE STORE PERSONAL ITEMS AWAY FROM FOOD, EQUIPMENT, AND FOOD STORAGE AREAS
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: GAP BELOW BACK DOOR IS LARGE ENOUGH TO POTENTIALLY ALLOW FOR THE ENTRY OF PESTS. PLEASE INSTALL A DOOR SWEEP
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: PLEASE DO NOT RE-USE CARDBOARD EGG CARTONS
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: EXTERIOR OF RICE COOKERS BY THE COOK LINE2: COOK LINE EQUIPMENT3: BULK BIN SHELF IN DRY STORAGE
Location: Cook line
Equipment: Rice cooker
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: EXTERIOR OF RICE COOKERS BY THE COOK LINE2: COOK LINE EQUIPMENT3: BULK BIN SHELF IN DRY STORAGE
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: EXTERIOR OF RICE COOKERS BY THE COOK LINE2: COOK LINE EQUIPMENT3: BULK BIN SHELF IN DRY STORAGE
Location: Dry storage
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE SCOOPS WITH HANDLES FOR BULK FOOD, AND KEEP THE HANDLES ABOVE THE LEVEL OF THE FOOD
Location: Dry storage
|
04/16/2012 | 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: GARLIC/OIL MIXTURE ON COOK LINE NEEDS TO BE KEPT AT 41 DEGREES OR BELOW.
- 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: BOTTLE OF DISH DETERGENT STORED ABOVE COOKTOP AND EQUIPMENT.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER HANDLING RAW SHRIMP
- 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: DO NOT STORE RAW CHICKEN ABOVE COOKED FOOD.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER CONCENTRATION TOO HIGH.
- 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: PLEASE DO NOT HANG COATS OR EMPLOYEE ITEMS ON DRY STORAGE RACKS
- 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 IN KITCHEN, ESPECIALLY UNDERNEATH SINKS, AROUND DISHMACHINE, AND UNDERNEATH COOK LINE COOLERS
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
|
12/23/2011 | 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/OIL MIXTURE ON COOK LINE NEEDS TO BE KEPT AT 41 DEGREES OR BELOW.
- 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: BOTTLE OF DISH DETERGENT STORED ABOVE COOKTOP AND EQUIPMENT.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER HANDLING RAW SHRIMP
- 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: DO NOT STORE RAW CHICKEN ABOVE COOKED FOOD.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER CONCENTRATION TOO HIGH.
- 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: PLEASE DO NOT HANG COATS OR EMPLOYEE ITEMS ON DRY STORAGE RACKS
- 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 KITCHEN, ESPECIALLY UNDERNEATH SINKS, AROUND DISHMACHINE, AND UNDERNEATH COOK LINE COOLERS
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
|
12/19/2011 | Routine |
Restaurant representatives - add corrected or new information about SUPER CHINA BUFFET, 1029 N ARLINGTON AVE, Indianapolis, IN »