- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 2 DEAD ADULT ROACHES ON FLOOR UNDER DISH MACHINE AND 2 LIVE ADULT AND 8 TO 10 BABIES SEEN IN THE CORNER AND RIGHT UNDER THE DISH MACHINE.HAVE YOUR PEST CONTROL COMPANY TREAT FOR ROACHES STARTING IN THE ABOVE AREA UNDER AND AROUND THE DISH MACHNE.
Location: Dish machine area
|
11/10/2014 | Non-Illness Complaint |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Cooked chicken breast in wire pan in bus tub on floor by mop sink cooling. Do not cool any foods at room temperature. Cool on half sheet pans in single layer uncovered in walk in cooler. Once product reaches 41 deg F or below may change container and cover food. 2. Cooked pasta at room temperature. Discontinue. Refrigerate after cooking or hold in steam well hot. If cooling do so in walk in cooler. 3. One bus tub of cooked breaded chicken at room temperature at 81.5 -96 deg F. Cool in shallow portions in walk in cooler. Disposed of at time of inspection.4. One bus tub of cooked breaded chicken at room temperature at 117 deg F. Placed in walk in cooler to cool. MAKE SURE ALL FOODS COOL TO 70 DEG F IN 2 HOURS OR DISPOSE OF FOODTHEN COOL ALL FOODS FROM 70 DEG F TO 41 DEG F OR BELOW IN ADDITIONAL 4 HOURS OR DISPOSE OF FOOD
Location: Kitchen
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: WD40 in soiled container on bottom of prep table shelf with food. Remove. Do not use WD40 on food equipment.
- 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: Few live roaches seen by water heater. Have exterminator out for treatment.Note: ARAB out twice a month to exterminate entire strip mall. Note: on Follow up inspection 10-1-2014 at least 14 live roaches seen in dining area and kitchen. Please exterminate. Note Orkin out at time of inspection. Scheduling to do treatment after busy hours today. Live roaches by water heater, behind apron, near bulk food bins, outside of walk in freezer and in dinning area around booths. No roaches seen in food in bulk containers or in kitchen at time of inspection.Note: Entire store treated last night by Orkin. Only one roach seen. will follow up to ensure treatments continue. Note: on follow up inspection 10-9-2014 no signs of roaches in facility. Orkin out last evening to exterminate. Continue to follow up with Orkin as needed to eliminate all pests.
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Can of RAID on shelf by water heater. Remove from facility. Use only approved pesticides.
- 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 not washing hands before putting on gloves. Always wash hands before putting on gloves.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Cooked chicken breast in wire pan in bus tub on floor by mop sink. Discontinue. Do not store any open foods on the floor to prevent possible contamination. CORRECTED
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Re-using number 10 cans. Discontinue. Dispose of cans when original product is used.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Bottom of prep table rusted. Recoat, replate or replace. 2. Bottom of walk in cooler and walk in freezer breaking arpart. Repair to be smooth, non absorbent and easily cleanable. 3. Ice leak in walk in freezer on cooling unit. Remove ice and repair.4. Small door broken on 3 door reach in cooler. (comes off completely when opening) Repair. 5. Metal plate loose from kitchen door by dish machine. Please secure.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Kitchen hand sink is loose from wall. Secure with silicone caulk.
- 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: Open box of duck on floor in walk in freezer. Store 6 inches off floor.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Lids of bulk containers are soiled. Please clean.2. Bulk container holding bags is soiled outside. Please clean. 3. Clean door gasket around walk in cooler.4. Clean box fan on prep table shelf.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Clean legs on Silver Star oven tonight with regular cleaning or equipment. 2. Clean side of wok station by fryer and gas line.3. Clean side of fryer.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Plumbing leak below 3 bay prep sink. Repair. Do not use tape to repair.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Broken bus tub held together with wire. Dispose of bus tub and any other equipment when it breaks. 2. Wood board on top of two door 'COLD DRINKS" cooler. Remove. Do not use raw wood in store.3. Knife sharpener attched to soiled raw wood. Remove wood from store.4. Rice cooker on cardboard on wire shelf. Remove card board. Can use smooth, non absorbent and easy to clean shelf liner. 5. Plastic wrap used to hold shelf in place in 2 door "COLD DRINKS" cooler. Remove. Use easily cleanable strap/ shelf clip.
- 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: Ice scoops stored on ice machine. Store on cleaned at sanitized surface.
- Unnecessary litter (corrected)
Premises not free of unnecessary items.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove tools from store if not using for construction.
- 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 bulk sugar/salt container.
- 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 at back screen door. Repair to remove gap.
- 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: Have exhaust hood cleaned and tagged. Note: scheduled for 2 weeks.Clean filters in small exhaust hood.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing by water heater. Provide.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Broken floor tiles by dish machine. Please replace.2. Gap around cove molding and wall below dish machine. Remove gaps.3. Gap around mop sink and wall. Clean area and remove gap. 4. Floor tiles craked by mop sink. Replace.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean mop sink.2. Clean floor around water heater.3. Clean ceiling where soiled. 4. Clean floor in walk in cooler below shelves where soiled5. Clean floor in walk in freezer below shelves where soiled.
- 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: 3 sheet pans of raw chicken and one pan of raw beef thawing at room temperature. Discontinue. Thaw under running cold water of sanitizer bay of 3 bay sink when not doing dishes or thaw in refrigerator.
|
10/09/2014 | Pre-Licensing Recheck |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Cooked chicken breast in wire pan in bus tub on floor by mop sink cooling. Do not cool any foods at room temperature. Cool on half sheet pans in single layer uncovered in walk in cooler. Once product reaches 41 deg F or below may change container and cover food. 2. Cooked pasta at room temperature. Discontinue. Refrigerate after cooking or hold in steam well hot. If cooling do so in walk in cooler. 3. One bus tub of cooked breaded chicken at room temperature at 81.5 -96 deg F. Cool in shallow portions in walk in cooler. Disposed of at time of inspection.4. One bus tub of cooked breaded chicken at room temperature at 117 deg F. Placed in walk in cooler to cool. MAKE SURE ALL FOODS COOL TO 70 DEG F IN 2 HOURS OR DISPOSE OF FOODTHEN COOL ALL FOODS FROM 70 DEG F TO 41 DEG F OR BELOW IN ADDITIONAL 4 HOURS OR DISPOSE OF FOOD
Location: Kitchen
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: WD40 in soiled container on bottom of prep table shelf with food. Remove. Do not use WD40 on food equipment.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Few live roaches seen by water heater. Have exterminator out for treatment.Note: ARAB out twice a month to exterminate entire strip mall. Note: on Follow up inspection 10-1-2014 at least 14 live roaches seen in dining area and kitchen. Please exterminate. Note Orkin out at time of inspection. Scheduling to do treatment after busy hours today. Live roaches by water heater, behind apron, near bulk food bins, outside of walk in freezer and in dinning area around booths. No roaches seen in food in bulk containers or in kitchen at time of inspection.Note: Entire store treated last night by Orkin. Only one roach seen. will follow up to ensure treatments continue.
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Can of RAID on shelf by water heater. Remove from facility. Use only approved pesticides.
- 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 not washing hands before putting on gloves. Always wash hands before putting on gloves.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Cooked chicken breast in wire pan in bus tub on floor by mop sink. Discontinue. Do not store any open foods on the floor to prevent possible contamination. CORRECTED
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Re-using number 10 cans. Discontinue. Dispose of cans when original product is used.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Bottom of prep table rusted. Recoat, replate or replace. 2. Bottom of walk in cooler and walk in freezer breaking arpart. Repair to be smooth, non absorbent and easily cleanable. 3. Ice leak in walk in freezer on cooling unit. Remove ice and repair.4. Small door broken on 3 door reach in cooler. (comes off completely when opening) Repair. 5. Metal plate loose from kitchen door by dish machine. Please secure.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Kitchen hand sink is loose from wall. Secure with silicone caulk.
- 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: Open box of duck on floor in walk in freezer. Store 6 inches off floor.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Lids of bulk containers are soiled. Please clean.2. Bulk container holding bags is soiled outside. Please clean. 3. Clean door gasket around walk in cooler.4. Clean box fan on prep table shelf.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Clean legs on Silver Star oven tonight with regular cleaning or equipment. 2. Clean side of wok station by fryer and gas line.3. Clean side of fryer.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Plumbing leak below 3 bay prep sink. Repair. Do not use tape to repair.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Broken bus tub held together with wire. Dispose of bus tub and any other equipment when it breaks. 2. Wood board on top of two door 'COLD DRINKS" cooler. Remove. Do not use raw wood in store.3. Knife sharpener attched to soiled raw wood. Remove wood from store.4. Rice cooker on cardboard on wire shelf. Remove card board. Can use smooth, non absorbent and easy to clean shelf liner. 5. Plastic wrap used to hold shelf in place in 2 door "COLD DRINKS" cooler. Remove. Use easily cleanable strap/ shelf clip.
- 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: Ice scoops stored on ice machine. Store on cleaned at sanitized surface.
- Unnecessary litter (corrected)
Premises not free of unnecessary items.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove tools from store if not using for construction.
- 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 bulk sugar/salt container.
- 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 at back screen door. Repair to remove gap.
- 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: Have exhaust hood cleaned and tagged. Note: scheduled for 2 weeks.Clean filters in small exhaust hood.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing by water heater. Provide.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Broken floor tiles by dish machine. Please replace.2. Gap around cove molding and wall below dish machine. Remove gaps.3. Gap around mop sink and wall. Clean area and remove gap. 4. Floor tiles craked by mop sink. Replace.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean mop sink.2. Clean floor around water heater.3. Clean ceiling where soiled. 4. Clean floor in walk in cooler below shelves where soiled5. Clean floor in walk in freezer below shelves where soiled.
- 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: 3 sheet pans of raw chicken and one pan of raw beef thawing at room temperature. Discontinue. Thaw under running cold water of sanitizer bay of 3 bay sink when not doing dishes or thaw in refrigerator.
|
10/02/2014 | Pre-Licensing Recheck |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Cooked chicken breast in wire pan in bus tub on floor by mop sink cooling. Do not cool any foods at room temperature. Cool on half sheet pans in single layer uncovered in walk in cooler. Once product reaches 41 deg F or below may change container and cover food. 2. Cooked pasta at room temperature. Discontinue. Refrigerate after cooking or hold in steam well hot. If cooling do so in walk in cooler. 3. One bus tub of cooked breaded chicken at room temperature at 81.5 -96 deg F. Cool in shallow portions in walk in cooler. Disposed of at time of inspection.4. One bus tub of cooked breaded chicken at room temperature at 117 deg F. Placed in walk in cooler to cool. MAKE SURE ALL FOODS COOL TO 70 DEG F IN 2 HOURS OR DISPOSE OF FOODTHEN COOL ALL FOODS FROM 70 DEG F TO 41 DEG F OR BELOW IN ADDITIONAL 4 HOURS OR DISPOSE OF FOOD
Location: Kitchen
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: WD40 in soiled container on bottom of prep table shelf with food. Remove. Do not use WD40 on food equipment.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Few live roaches seen by water heater. Have exterminator out for treatment.Note: ARAB out twice a month to exterminate entire strip mall. Note: on Follow up inspection 10-1-2014 at least 14 live roaches seen in dining area and kitchen. Please exterminate. Note Orkin out at time of inspection. Scheduling to do treatment after busy hours today. Live roaches by water heater, behind apron, near bulk food bins, outside of walk in freezer and in dinning area around booths. No roaches seen in food in bulk containers or in kitchen at time of inspection.
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Can of RAID on shelf by water heater. Remove from facility. Use only approved pesticides.
- 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 not washing hands before putting on gloves. Always wash hands before putting on gloves.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Cooked chicken breast in wire pan in bus tub on floor by mop sink. Discontinue. Do not store any open foods on the floor to prevent possible contamination. CORRECTED
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Re-using number 10 cans. Discontinue. Dispose of cans when original product is used.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Bottom of prep table rusted. Recoat, replate or replace. 2. Bottom of walk in cooler and walk in freezer breaking arpart. Repair to be smooth, non absorbent and easily cleanable. 3. Ice leak in walk in freezer on cooling unit. Remove ice and repair.4. Small door broken on 3 door reach in cooler. (comes off completely when opening) Repair. 5. Metal plate loose from kitchen door by dish machine. Please secure.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Kitchen hand sink is loose from wall. Secure with silicone caulk.
- 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: Open box of duck on floor in walk in freezer. Store 6 inches off floor.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Lids of bulk containers are soiled. Please clean.2. Bulk container holding bags is soiled outside. Please clean. 3. Clean door gasket around walk in cooler.4. Clean box fan on prep table shelf.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Clean legs on Silver Star oven tonight with regular cleaning or equipment. 2. Clean side of wok station by fryer and gas line.3. Clean side of fryer.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Plumbing leak below 3 bay prep sink. Repair. Do not use tape to repair.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Broken bus tub held together with wire. Dispose of bus tub and any other equipment when it breaks. 2. Wood board on top of two door 'COLD DRINKS" cooler. Remove. Do not use raw wood in store.3. Knife sharpener attched to soiled raw wood. Remove wood from store.4. Rice cooker on cardboard on wire shelf. Remove card board. Can use smooth, non absorbent and easy to clean shelf liner. 5. Plastic wrap used to hold shelf in place in 2 door "COLD DRINKS" cooler. Remove. Use easily cleanable strap/ shelf clip.
- 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: Ice scoops stored on ice machine. Store on cleaned at sanitized surface.
- Unnecessary litter (corrected)
Premises not free of unnecessary items.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove tools from store if not using for construction.
- 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 bulk sugar/salt container.
- 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 at back screen door. Repair to remove gap.
- 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: Have exhaust hood cleaned and tagged. Note: scheduled for 2 weeks.Clean filters in small exhaust hood.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing by water heater. Provide.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Broken floor tiles by dish machine. Please replace.2. Gap around cove molding and wall below dish machine. Remove gaps.3. Gap around mop sink and wall. Clean area and remove gap. 4. Floor tiles craked by mop sink. Replace.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean mop sink.2. Clean floor around water heater.3. Clean ceiling where soiled. 4. Clean floor in walk in cooler below shelves where soiled5. Clean floor in walk in freezer below shelves where soiled.
- 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: 3 sheet pans of raw chicken and one pan of raw beef thawing at room temperature. Discontinue. Thaw under running cold water of sanitizer bay of 3 bay sink when not doing dishes or thaw in refrigerator.
|
10/01/2014 | Pre-Licensing Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Cooked chicken breast in wire pan in bus tub on floor by mop sink cooling. Do not cool any foods at room temperature. Cool on half sheet pans in single layer uncovered in walk in cooler. Once product reaches 41 deg F or below may change container and cover food. 2. Cooked pasta at room temperature. Discontinue. Refrigerate after cooking or hold in steam well hot. If cooling do so in walk in cooler. 3. One bus tub of cooked breaded chicken at room temperature at 81.5 -96 deg F. Cool in shallow portions in walk in cooler. Disposed of at time of inspection.4. One bus tub of cooked breaded chicken at room temperature at 117 deg F. Placed in walk in cooler to cool. MAKE SURE ALL FOODS COOL TO 70 DEG F IN 2 HOURS OR DISPOSE OF FOODTHEN COOL ALL FOODS FROM 70 DEG F TO 41 DEG F OR BELOW IN ADDITIONAL 4 HOURS OR DISPOSE OF FOOD
Location: Kitchen
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: WD40 in soiled container on bottom of prep table shelf with food. Remove. Do not use WD40 on food equipment.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Few live roaches seen by water heater. Have exterminator out for treatment.Note: ARAB out twice a month to exterminate entire strip mall.
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Can of RAID on shelf by water heater. Remove from facility. Use only approved pesticides.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee not washing hands before putting on gloves. Always wash hands before putting on gloves.
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Cooked chicken breast in wire pan in bus tub on floor by mop sink. Discontinue. Do not store any open foods on the floor to prevent possible contamination. CORRECTED
Location: Kitchen
- 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: Re-using number 10 cans. Discontinue. Dispose of cans when original product is used.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Bottom of prep table rusted. Recoat, replate or replace. 2. Bottom of walk in cooler and walk in freezer breaking arpart. Repair to be smooth, non absorbent and easily cleanable. 3. Ice leak in walk in freezer on cooling unit. Remove ice and repair.4. Small door broken on 3 door reach in cooler. (comes off completely when opening) Repair. 5. Metal plate loose from kitchen door by dish machine. Please secure.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Kitchen hand sink is loose from wall. Secure with silicone caulk.
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Open box of duck on floor in walk in freezer. Store 6 inches off floor.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Lids of bulk containers are soiled. Please clean.2. Bulk container holding bags is soiled outside. Please clean. 3. Clean door gasket around walk in cooler.4. Clean box fan on prep table shelf.
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Clean legs on Silver Star oven tonight with regular cleaning or equipment. 2. Clean side of wok station by fryer and gas line.3. Clean side of fryer.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Plumbing leak below 3 bay prep sink. Repair. Do not use tape to repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Broken bus tub held together with wire. Dispose of bus tub and any other equipment when it breaks. 2. Wood board on top of two door 'COLD DRINKS" cooler. Remove. Do not use raw wood in store.3. Knife sharpener attched to soiled raw wood. Remove wood from store.4. Rice cooker on cardboard on wire shelf. Remove card board. Can use smooth, non absorbent and easy to clean shelf liner. 5. Plastic wrap used to hold shelf in place in 2 door "COLD DRINKS" cooler. Remove. Use easily cleanable strap/ shelf clip.
- 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: Ice scoops stored on ice machine. Store on cleaned at sanitized surface.
- Unnecessary litter
Premises not free of unnecessary items.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove tools from store if not using for construction.
- 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 bulk sugar/salt container.
- 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 at back screen door. Repair to remove gap.
- 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: Have exhaust hood cleaned and tagged. Note: scheduled for 2 weeks.Clean filters in small exhaust hood.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing by water heater. Provide.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Broken floor tiles by dish machine. Please replace.2. Gap around cove molding and wall below dish machine. Remove gaps.3. Gap around mop sink and wall. Clean area and remove gap. 4. Floor tiles craked by mop sink. Replace.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean mop sink.2. Clean floor around water heater.3. Clean ceiling where soiled. 4. Clean floor in walk in cooler below shelves where soiled5. Clean floor in walk in freezer below shelves where soiled.
- 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: 3 sheet pans of raw chicken and one pan of raw beef thawing at room temperature. Discontinue. Thaw under running cold water of sanitizer bay of 3 bay sink when not doing dishes or thaw in refrigerator.
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09/24/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about SUPER CHINA BUFFET, 5389 ROCKVILLE RD, Indianapolis, IN »