- 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: HOT AND SOUR SOUP - 64 F - WAS DISCARDED DURING INSPECTION
Location: Kitchen
Equipment: -
- 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. GROUND PORK - 65 F2. GARLIC AND OIL 75 F - DISCARDED3. PORK STUFFING - 75 F- DISCARDED4. COOKED TOFU - 75 F - DISCARDED5. COOKED DUCK - 55 F - NEED TO COOK IMMEDIATELY6. COOKED DUCK - 51 F INSIDE PREP COOLER7. BRAISED PORK - 65 F - NEED TO PREP IN SMALLER QUANTITIES INSTEAD OF ALL AT ONCE
Location: Kitchen
Equipment: Prep table
- 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: 1. SOAP STORED NEXT TO SEASAME SEEDS. KEEP CHEMICALS AWAY FROM FOOD - YES 06/10/142. WD-40 STORED OVER DISHES IN DRY STORAGE------------------------------06/10/14:1. WD-40 AND OTHER CHEMICALS STORED WITH FOOD CONTAINERS
Location: Kitchen
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. RAID FLYING INSECT2. BAER HOME PEST3. RAID WASP SPRAYALL RESIDENTIAL GRADE - MUST USE COMMERCIAL GRADE
Location: Wait staff area
- First aid storage (Critical) (corrected)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: 06/10/14:FIRST AID KIT STORED ON PREP COOLER - WAS MOVED DURING INSPECTION
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES OBSERVED DURING INSPECTION
Location: Dry storage
- 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: OBSERVED FOOD HANDLERS USING GLOVES FOR MORE THAN ONE TASK.GLOVES ARE DISPOSABLE, NO WASHING GLOVES
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD HANDLERS NOT WASHING HANDS BEFORE PUTTING ON NEW GLOVESREPEAT VIOLATION
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FISH TANKS ARE HEAVILY SOILED WITH ALGAE. CLEAN FISH TANKS
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: 1. WASHNG DISHES NEXT TO RAW SHRIMP AND RAW CHICKEN IN 3- BAY SINK - YES 06/10/14DESIGNATE WHICH SIDE IS FOR WAREWASHING AND ONE FOR MEAT CLEANING2. RAW FISH STORED OVER BEAN SPROUTS AND BROCCOLI IN WALK IN COOLER - YES 06/10/143. RAW CHICKEN STORED OVER RAW BEEF IN WALK IN COOLER - YES 06/10/144. RAW MEAT OVER SAUCE AND VEGETABLES IN WALK IN COOLER - YES 06/10/14----------------------------------------06/10/14:1. RAW CHICKEN STORED OVER OPEN 5-GALLON BUCKETS WITHOUT LIDS IN PLACE
Location: Kitchen
Equipment: 3-bay
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. WASHNG DISHES NEXT TO RAW SHRIMP AND RAW CHICKEN IN 3- BAY SINK - YES 06/10/14DESIGNATE WHICH SIDE IS FOR WAREWASHING AND ONE FOR MEAT CLEANING2. RAW FISH STORED OVER BEAN SPROUTS AND BROCCOLI IN WALK IN COOLER - YES 06/10/143. RAW CHICKEN STORED OVER RAW BEEF IN WALK IN COOLER - YES 06/10/144. RAW MEAT OVER SAUCE AND VEGETABLES IN WALK IN COOLER - YES 06/10/14----------------------------------------06/10/14:1. RAW CHICKEN STORED OVER OPEN 5-GALLON BUCKETS WITHOUT LIDS IN PLACE
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.SOILED WITH OLD FLOUR AND FOOD DEBRIS2. CLEAN DIM SUM BASKETS NOT CLEAN - YES 06/10/143. FISH TANKS SOILED WITH ALGAE------------------------------------06/10/14:1. CLEAN HOOKS FOR PEKING DUCK2. CONTINUE CLEANING THE ALGAE OFF IN FISH TANKS
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.SOILED WITH OLD FLOUR AND FOOD DEBRIS2. CLEAN DIM SUM BASKETS NOT CLEAN - YES 06/10/143. FISH TANKS SOILED WITH ALGAE------------------------------------06/10/14:1. CLEAN HOOKS FOR PEKING DUCK2. CONTINUE CLEANING THE ALGAE OFF IN FISH TANKS
Location: Dining room
- 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.
Location: Kitchen
Equipment: Slicer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (front)
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 06/10/14:BLEACH SANITIZER CONCENTRATION STRONGER THAN 200 PPM. NEED TO ADD MORE WATER
Location: Cook line
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. LARGE WOODEN CUTTING BOARD FOUND UNDER THE SHELVES IN WALK IN FREEZER - DISCARD - YES 06/10/142. RE-USING CARDBOARD BOXES TO STORE FOOD - YES 06/10/143. USING THANK YOU BAGS FOR FOOD 4. MOLDY CARDBOARD BOXES USED FOR FOOD STORAGE - BOX WAS DISCARDED DURING INSPECTION - YES 06/10/145. FISH CUTTING BOARD - WAS DISCARDED DURING INSPECTION - YES 06/10/14--------------------------------06/10/14:1. SOILED WOODEN BOARD FOUND - DISCARDED DURING INSPECTION
Location: Kitchen
Equipment: Walk in freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. LARGE WOODEN CUTTING BOARD FOUND UNDER THE SHELVES IN WALK IN FREEZER - DISCARD - YES 06/10/142. RE-USING CARDBOARD BOXES TO STORE FOOD - YES 06/10/143. USING THANK YOU BAGS FOR FOOD 4. MOLDY CARDBOARD BOXES USED FOR FOOD STORAGE - BOX WAS DISCARDED DURING INSPECTION - YES 06/10/145. FISH CUTTING BOARD - WAS DISCARDED DURING INSPECTION - YES 06/10/14--------------------------------06/10/14:1. SOILED WOODEN BOARD FOUND - DISCARDED DURING INSPECTION
Equipment: Walk in cooler
- 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: PERSONAL COATS AND JACKETS STORED ON RACKS WITH FOOD STORAGE. STORE IN APPROVED EMPLOYEE DESIGNATED AREAS ONLY.-------------------------------06/10/14:1. PURSES STORED WITH FOOD LIKE ITEMS2. LISTERINE IN WAITSTAFF AREA
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: PERSONAL COATS AND JACKETS STORED ON RACKS WITH FOOD STORAGE. STORE IN APPROVED EMPLOYEE DESIGNATED AREAS ONLY.-------------------------------06/10/14:1. PURSES STORED WITH FOOD LIKE ITEMS2. LISTERINE IN WAITSTAFF AREA
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: PERSONAL COATS AND JACKETS STORED ON RACKS WITH FOOD STORAGE. STORE IN APPROVED EMPLOYEE DESIGNATED AREAS ONLY.-------------------------------06/10/14:1. PURSES STORED WITH FOOD LIKE ITEMS2. LISTERINE IN WAITSTAFF AREA
Location: Wait staff area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 3 LARGE CLEAVER STORED INBETWEEN PREP TABLE AND PREP COOLER IN "OLD PART OF KITCHEN"---------------------------------06/10/14:CLEAVERS STORED INBETWEEN PREP COOLERS
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: 1. OILY FILTERS IN HOOD2. HOODS LAST CLEANED AUGUST 2013. SCHEDULE PROFESSIONAL CLEANING COMPANY TO CLEAN THE STACKS--------------------------------06/10/14:1. PERSON IN CHARGE CALLED "HOODZ" AND HAVE NOT RECEIVED A PHONE CALL BACK TO SCHEDULE HOOD CLEANING
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: SCREEN DOOR IS FALLING APART - REPAIR
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOORS ARE SOILED WITH OLD FOOD DEBRIS, OIL, ETC.. CLEAN2. SOILED WALL BEHIND RAW MEATS NEXT TO WALK IN FREEZER DOOR------------------------------------06/10/14:1. HEAVY OIL BUILD UP UNDER FRYERS IN "OLD KITCHEN" AREA
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOORS ARE SOILED WITH OLD FOOD DEBRIS, OIL, ETC.. CLEAN2. SOILED WALL BEHIND RAW MEATS NEXT TO WALK IN FREEZER DOOR------------------------------------06/10/14:1. HEAVY OIL BUILD UP UNDER FRYERS IN "OLD KITCHEN" AREA
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: 1. FLOORS ARE SOILED WITH OLD FOOD DEBRIS, OIL, ETC.. CLEAN2. SOILED WALL BEHIND RAW MEATS NEXT TO WALK IN FREEZER DOOR------------------------------------06/10/14:1. HEAVY OIL BUILD UP UNDER FRYERS IN "OLD KITCHEN" AREA
Location: Dry storage
- 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. FLOORS ARE SOILED WITH OLD FOOD DEBRIS, OIL, ETC.. CLEAN2. SOILED WALL BEHIND RAW MEATS NEXT TO WALK IN FREEZER DOOR------------------------------------06/10/14:1. HEAVY OIL BUILD UP UNDER FRYERS IN "OLD KITCHEN" AREA
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS FOUND ON PREP TABLES
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.
Comments: 1. BLOCKS OF FROZEN SHRIMP THAWING ON DRAIN BOARD AT ROOM TEMPERATURE2. FROZEN BLOCK OF BEEF THAWING AT ROOM TEMPERATURE ON SPEED RACK
Location: Kitchen
Equipment: 3-bay
- 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: FOODS STORED ON THE FLOOR------------------------------06/10/14:CHICKEN BOXES STORED ON THE FLOOR IN WALK IN COOLER
Location: Cook line
- 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: FOODS STORED ON THE FLOOR------------------------------06/10/14:CHICKEN BOXES STORED ON THE FLOOR IN WALK IN COOLER
Location: Walk-in cooler
- 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: FOODS STORED ON THE FLOOR------------------------------06/10/14:CHICKEN BOXES STORED ON THE FLOOR IN WALK IN COOLER
Location: Walk-in freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SOILED BASKETS ON PREP AREA - MOVED TO DISHMACHINE AREA
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED 5-GALLON BUCKETS
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1 CLEAN THE DOORS OF THE COOLERS2. CLEAN THE GASKETS OF THE COOLERS3. CLEAN THE WHOLE EXTERIOR OF THE PREP COOLERS4. SOILED SHELVING IN WALK IN COOLER WITH OLD FOOD DEBRIS------------------------------------06/10/14:1. CLEAN TRASH CANS - HEAVILY SOILED
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1 CLEAN THE DOORS OF THE COOLERS2. CLEAN THE GASKETS OF THE COOLERS3. CLEAN THE WHOLE EXTERIOR OF THE PREP COOLERS4. SOILED SHELVING IN WALK IN COOLER WITH OLD FOOD DEBRIS------------------------------------06/10/14:1. CLEAN TRASH CANS - HEAVILY SOILED
Equipment: Can opener
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1 CLEAN THE DOORS OF THE COOLERS2. CLEAN THE GASKETS OF THE COOLERS3. CLEAN THE WHOLE EXTERIOR OF THE PREP COOLERS4. SOILED SHELVING IN WALK IN COOLER WITH OLD FOOD DEBRIS------------------------------------06/10/14:1. CLEAN TRASH CANS - HEAVILY SOILED
Location: Walk-in cooler
Equipment: Wire shelving
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Mixer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: SINGLE SERVICE BOXES ARE GETTING WET FROM MOP SINK - MOVE SINGLE SERVICE BOXES
Location: Dry storage
Equipment: Mop sink
|
06/17/2014 | 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: HOT AND SOUR SOUP - 64 F - WAS DISCARDED DURING INSPECTION
Location: Kitchen
Equipment: -
- 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. GROUND PORK - 65 F2. GARLIC AND OIL 75 F - DISCARDED3. PORK STUFFING - 75 F- DISCARDED4. COOKED TOFU - 75 F - DISCARDED5. COOKED DUCK - 55 F - NEED TO COOK IMMEDIATELY6. COOKED DUCK - 51 F INSIDE PREP COOLER7. BRAISED PORK - 65 F - NEED TO PREP IN SMALLER QUANTITIES INSTEAD OF ALL AT ONCE
Location: Kitchen
Equipment: Prep table
- 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: 1. SOAP STORED NEXT TO SEASAME SEEDS. KEEP CHEMICALS AWAY FROM FOOD - YES 06/10/142. WD-40 STORED OVER DISHES IN DRY STORAGE------------------------------06/10/14:1. WD-40 AND OTHER CHEMICALS STORED WITH FOOD CONTAINERS
Location: Kitchen
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. RAID FLYING INSECT2. BAER HOME PEST3. RAID WASP SPRAYALL RESIDENTIAL GRADE - MUST USE COMMERCIAL GRADE
Location: Wait staff area
- First aid storage (Critical) (corrected on site)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: 06/10/14:FIRST AID KIT STORED ON PREP COOLER - WAS MOVED DURING INSPECTION
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES OBSERVED DURING INSPECTION
Location: Dry storage
- 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: OBSERVED FOOD HANDLERS USING GLOVES FOR MORE THAN ONE TASK.GLOVES ARE DISPOSABLE, NO WASHING GLOVES
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD HANDLERS NOT WASHING HANDS BEFORE PUTTING ON NEW GLOVESREPEAT VIOLATION
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FISH TANKS ARE HEAVILY SOILED WITH ALGAE. CLEAN FISH TANKS
Location: Dining room
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. WASHNG DISHES NEXT TO RAW SHRIMP AND RAW CHICKEN IN 3- BAY SINK - YES 06/10/14DESIGNATE WHICH SIDE IS FOR WAREWASHING AND ONE FOR MEAT CLEANING2. RAW FISH STORED OVER BEAN SPROUTS AND BROCCOLI IN WALK IN COOLER - YES 06/10/143. RAW CHICKEN STORED OVER RAW BEEF IN WALK IN COOLER - YES 06/10/144. RAW MEAT OVER SAUCE AND VEGETABLES IN WALK IN COOLER - YES 06/10/14----------------------------------------06/10/14:1. RAW CHICKEN STORED OVER OPEN 5-GALLON BUCKETS WITHOUT LIDS IN PLACE
Location: Kitchen
Equipment: 3-bay
- 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: 1. WASHNG DISHES NEXT TO RAW SHRIMP AND RAW CHICKEN IN 3- BAY SINK - YES 06/10/14DESIGNATE WHICH SIDE IS FOR WAREWASHING AND ONE FOR MEAT CLEANING2. RAW FISH STORED OVER BEAN SPROUTS AND BROCCOLI IN WALK IN COOLER - YES 06/10/143. RAW CHICKEN STORED OVER RAW BEEF IN WALK IN COOLER - YES 06/10/144. RAW MEAT OVER SAUCE AND VEGETABLES IN WALK IN COOLER - YES 06/10/14----------------------------------------06/10/14:1. RAW CHICKEN STORED OVER OPEN 5-GALLON BUCKETS WITHOUT LIDS IN PLACE
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.SOILED WITH OLD FLOUR AND FOOD DEBRIS2. CLEAN DIM SUM BASKETS NOT CLEAN - YES 06/10/143. FISH TANKS SOILED WITH ALGAE------------------------------------06/10/14:1. CLEAN HOOKS FOR PEKING DUCK2. CONTINUE CLEANING THE ALGAE OFF IN FISH TANKS
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.SOILED WITH OLD FLOUR AND FOOD DEBRIS2. CLEAN DIM SUM BASKETS NOT CLEAN - YES 06/10/143. FISH TANKS SOILED WITH ALGAE------------------------------------06/10/14:1. CLEAN HOOKS FOR PEKING DUCK2. CONTINUE CLEANING THE ALGAE OFF IN FISH TANKS
Location: Dining room
- 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.
Location: Kitchen
Equipment: Slicer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (front)
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 06/10/14:BLEACH SANITIZER CONCENTRATION STRONGER THAN 200 PPM. NEED TO ADD MORE WATER
Location: Cook line
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. LARGE WOODEN CUTTING BOARD FOUND UNDER THE SHELVES IN WALK IN FREEZER - DISCARD - YES 06/10/142. RE-USING CARDBOARD BOXES TO STORE FOOD - YES 06/10/143. USING THANK YOU BAGS FOR FOOD 4. MOLDY CARDBOARD BOXES USED FOR FOOD STORAGE - BOX WAS DISCARDED DURING INSPECTION - YES 06/10/145. FISH CUTTING BOARD - WAS DISCARDED DURING INSPECTION - YES 06/10/14--------------------------------06/10/14:1. SOILED WOODEN BOARD FOUND - DISCARDED DURING INSPECTION
Location: Kitchen
Equipment: Walk in freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. LARGE WOODEN CUTTING BOARD FOUND UNDER THE SHELVES IN WALK IN FREEZER - DISCARD - YES 06/10/142. RE-USING CARDBOARD BOXES TO STORE FOOD - YES 06/10/143. USING THANK YOU BAGS FOR FOOD 4. MOLDY CARDBOARD BOXES USED FOR FOOD STORAGE - BOX WAS DISCARDED DURING INSPECTION - YES 06/10/145. FISH CUTTING BOARD - WAS DISCARDED DURING INSPECTION - YES 06/10/14--------------------------------06/10/14:1. SOILED WOODEN BOARD FOUND - DISCARDED DURING INSPECTION
Equipment: Walk in cooler
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL COATS AND JACKETS STORED ON RACKS WITH FOOD STORAGE. STORE IN APPROVED EMPLOYEE DESIGNATED AREAS ONLY.-------------------------------06/10/14:1. PURSES STORED WITH FOOD LIKE ITEMS2. LISTERINE IN WAITSTAFF AREA
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: PERSONAL COATS AND JACKETS STORED ON RACKS WITH FOOD STORAGE. STORE IN APPROVED EMPLOYEE DESIGNATED AREAS ONLY.-------------------------------06/10/14:1. PURSES STORED WITH FOOD LIKE ITEMS2. LISTERINE IN WAITSTAFF AREA
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: PERSONAL COATS AND JACKETS STORED ON RACKS WITH FOOD STORAGE. STORE IN APPROVED EMPLOYEE DESIGNATED AREAS ONLY.-------------------------------06/10/14:1. PURSES STORED WITH FOOD LIKE ITEMS2. LISTERINE IN WAITSTAFF AREA
Location: Wait staff area
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 3 LARGE CLEAVER STORED INBETWEEN PREP TABLE AND PREP COOLER IN "OLD PART OF KITCHEN"---------------------------------06/10/14:CLEAVERS STORED INBETWEEN PREP COOLERS
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: 1. OILY FILTERS IN HOOD2. HOODS LAST CLEANED AUGUST 2013. SCHEDULE PROFESSIONAL CLEANING COMPANY TO CLEAN THE STACKS--------------------------------06/10/14:1. PERSON IN CHARGE CALLED "HOODZ" AND HAVE NOT RECEIVED A PHONE CALL BACK TO SCHEDULE HOOD CLEANING
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: SCREEN DOOR IS FALLING APART - REPAIR
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOORS ARE SOILED WITH OLD FOOD DEBRIS, OIL, ETC.. CLEAN2. SOILED WALL BEHIND RAW MEATS NEXT TO WALK IN FREEZER DOOR------------------------------------06/10/14:1. HEAVY OIL BUILD UP UNDER FRYERS IN "OLD KITCHEN" AREA
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOORS ARE SOILED WITH OLD FOOD DEBRIS, OIL, ETC.. CLEAN2. SOILED WALL BEHIND RAW MEATS NEXT TO WALK IN FREEZER DOOR------------------------------------06/10/14:1. HEAVY OIL BUILD UP UNDER FRYERS IN "OLD KITCHEN" AREA
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: 1. FLOORS ARE SOILED WITH OLD FOOD DEBRIS, OIL, ETC.. CLEAN2. SOILED WALL BEHIND RAW MEATS NEXT TO WALK IN FREEZER DOOR------------------------------------06/10/14:1. HEAVY OIL BUILD UP UNDER FRYERS IN "OLD KITCHEN" AREA
Location: Dry storage
- 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. FLOORS ARE SOILED WITH OLD FOOD DEBRIS, OIL, ETC.. CLEAN2. SOILED WALL BEHIND RAW MEATS NEXT TO WALK IN FREEZER DOOR------------------------------------06/10/14:1. HEAVY OIL BUILD UP UNDER FRYERS IN "OLD KITCHEN" AREA
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS FOUND ON PREP TABLES
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.
Comments: 1. BLOCKS OF FROZEN SHRIMP THAWING ON DRAIN BOARD AT ROOM TEMPERATURE2. FROZEN BLOCK OF BEEF THAWING AT ROOM TEMPERATURE ON SPEED RACK
Location: Kitchen
Equipment: 3-bay
- 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: FOODS STORED ON THE FLOOR------------------------------06/10/14:CHICKEN BOXES STORED ON THE FLOOR IN WALK IN COOLER
Location: Cook line
- 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: FOODS STORED ON THE FLOOR------------------------------06/10/14:CHICKEN BOXES STORED ON THE FLOOR IN WALK IN COOLER
Location: Walk-in cooler
- 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: FOODS STORED ON THE FLOOR------------------------------06/10/14:CHICKEN BOXES STORED ON THE FLOOR IN WALK IN COOLER
Location: Walk-in freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SOILED BASKETS ON PREP AREA - MOVED TO DISHMACHINE AREA
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED 5-GALLON BUCKETS
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1 CLEAN THE DOORS OF THE COOLERS2. CLEAN THE GASKETS OF THE COOLERS3. CLEAN THE WHOLE EXTERIOR OF THE PREP COOLERS4. SOILED SHELVING IN WALK IN COOLER WITH OLD FOOD DEBRIS------------------------------------06/10/14:1. CLEAN TRASH CANS - HEAVILY SOILED
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1 CLEAN THE DOORS OF THE COOLERS2. CLEAN THE GASKETS OF THE COOLERS3. CLEAN THE WHOLE EXTERIOR OF THE PREP COOLERS4. SOILED SHELVING IN WALK IN COOLER WITH OLD FOOD DEBRIS------------------------------------06/10/14:1. CLEAN TRASH CANS - HEAVILY SOILED
Equipment: Can opener
- 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: 1 CLEAN THE DOORS OF THE COOLERS2. CLEAN THE GASKETS OF THE COOLERS3. CLEAN THE WHOLE EXTERIOR OF THE PREP COOLERS4. SOILED SHELVING IN WALK IN COOLER WITH OLD FOOD DEBRIS------------------------------------06/10/14:1. CLEAN TRASH CANS - HEAVILY SOILED
Location: Walk-in cooler
Equipment: Wire shelving
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Mixer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: SINGLE SERVICE BOXES ARE GETTING WET FROM MOP SINK - MOVE SINGLE SERVICE BOXES
Location: Dry storage
Equipment: Mop sink
|
06/10/2014 | 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: HOT AND SOUR SOUP - 64 F - WAS DISCARDED DURING INSPECTION
Location: Kitchen
Equipment: -
- 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. GROUND PORK - 65 F2. GARLIC AND OIL 75 F - DISCARDED3. PORK STUFFING - 75 F- DISCARDED4. COOKED TOFU - 75 F - DISCARDED5. COOKED DUCK - 55 F - NEED TO COOK IMMEDIATELY6. COOKED DUCK - 51 F INSIDE PREP COOLER7. BRAISED PORK - 65 F - NEED TO PREP IN SMALLER QUANTITIES INSTEAD OF ALL AT ONCE
Location: Kitchen
Equipment: Prep table
- 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: 1. SOAP STORED NEXT TO SEASAME SEEDS. KEEP CHEMICALS AWAY FROM FOOD2. WD-40 STORED OVER DISHES IN DRY STORAGE
Location: Kitchen
- Toxic use
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. RAID FLYING INSECT2. BAER HOME PEST3. RAID WASP SPRAYALL RESIDENTIAL GRADE - MUST USE COMMERCIAL GRADE
Location: Wait staff area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES OBSERVED DURING INSPECTION
Location: Dry storage
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: OBSERVED FOOD HANDLERS USING GLOVES FOR MORE THAN ONE TASK.GLOVES ARE DISPOSABLE, NO WASHING GLOVES
- 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: FOOD HANDLERS NOT WASHING HANDS BEFORE PUTTING ON NEW GLOVESREPEAT VIOLATION
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FISH TANKS ARE HEAVILY SOILED WITH ALGAE. CLEAN FISH TANKS
Location: Dining room
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. WASHNG DISHES NEXT TO RAW SHRIMP AND RAW CHICKEN IN 3- BAY SINKDESIGNATE WHICH SIDE IS FOR WAREWASHING AND ONE FOR MEAT CLEANING2. RAW FISH STORED OVER BEAN SPROUTS AND BROCCOLI IN WALK IN COOLER3. RAW CHICKEN STORED OVER RAW BEEF IN WALK IN COOLER4. RAW MEAT OVER SAUCE AND VEGETABLES IN WALK IN COOLER
Location: Kitchen
Equipment: 3-bay
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.SOILED WITH OLD FLOUR AND FOOD DEBRIS2. CLEAN DIM SUM BASKETS NOT CLEAN 3. FISH TANKS SOILED WITH ALGAE
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.SOILED WITH OLD FLOUR AND FOOD DEBRIS2. CLEAN DIM SUM BASKETS NOT CLEAN 3. FISH TANKS SOILED WITH ALGAE
Location: Dining room
- 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.
Location: Kitchen
Equipment: Slicer
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (front)
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. LARGE WOODEN CUTTING BOARD FOUND UNDER THE SHELVES IN WALK IN FREEZER - DISCARD2. RE-USING CARDBOARD BOXES TO STORE FOOD3. USING THANK YOU BAGS FOR FOOD4. MOLDY CARDBOARD BOXES USED FOR FOOD STORAGE - BOX WAS DISCARDED DURING INSPECTION5. FISH CUTTING BOARD - WAS DISCARDED DURING INSPECTION
Location: Kitchen
Equipment: Walk in freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. LARGE WOODEN CUTTING BOARD FOUND UNDER THE SHELVES IN WALK IN FREEZER - DISCARD2. RE-USING CARDBOARD BOXES TO STORE FOOD3. USING THANK YOU BAGS FOR FOOD4. MOLDY CARDBOARD BOXES USED FOR FOOD STORAGE - BOX WAS DISCARDED DURING INSPECTION5. FISH CUTTING BOARD - WAS DISCARDED DURING INSPECTION
Equipment: Walk in cooler
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL COATS AND JACKETS STORED ON RACKS WITH FOOD STORAGE. STORE IN APPROVED EMPLOYEE DESIGNATED AREAS ONLY.
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: PERSONAL COATS AND JACKETS STORED ON RACKS WITH FOOD STORAGE. STORE IN APPROVED EMPLOYEE DESIGNATED AREAS ONLY.
Location: Kitchen
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 3 LARGE CLEAVER STORED INBETWEEN PREP TABLE AND PREP COOLER IN "OLD PART OF KITCHEN"
Location: Kitchen
- Ventilation soiled (corrected on site)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. OILY FILTERS IN HOOD2. HOODS LAST CLEANED AUGUST 2013. SCHEDULE PROFESSIONAL CLEANING COMPANY TO CLEAN THE STACKS
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: SCREEN DOOR IS FALLING APART - REPAIR
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOORS ARE SOILED WITH OLD FOOD DEBRIS, OIL, ETC.. CLEAN2. SOILED WALL BEHIND RAW MEATS NEXT TO WALK IN FREEZER DOOR
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOORS ARE SOILED WITH OLD FOOD DEBRIS, OIL, ETC.. CLEAN2. SOILED WALL BEHIND RAW MEATS NEXT TO WALK IN FREEZER DOOR
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: 1. FLOORS ARE SOILED WITH OLD FOOD DEBRIS, OIL, ETC.. CLEAN2. SOILED WALL BEHIND RAW MEATS NEXT TO WALK IN FREEZER DOOR
Location: Dry storage
- 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. FLOORS ARE SOILED WITH OLD FOOD DEBRIS, OIL, ETC.. CLEAN2. SOILED WALL BEHIND RAW MEATS NEXT TO WALK IN FREEZER DOOR
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS FOUND ON PREP TABLES
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.
Comments: 1. BLOCKS OF FROZEN SHRIMP THAWING ON DRAIN BOARD AT ROOM TEMPERATURE2. FROZEN BLOCK OF BEEF THAWING AT ROOM TEMPERATURE ON SPEED RACK
Location: Kitchen
Equipment: 3-bay
- 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: FOODS STORED ON THE FLOOR
Location: Cook line
- 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: FOODS STORED ON THE FLOOR
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOODS STORED ON THE FLOOR
Location: Walk-in freezer
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SOILED BASKETS ON PREP AREA - MOVED TO DISHMACHINE AREA
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED 5-GALLON BUCKETS
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1 CLEAN THE DOORS OF THE COOLERS2. CLEAN THE GASKETS OF THE COOLERS3. CLEAN THE WHOLE EXTERIOR OF THE PREP COOLERS4. SOILED SHELVING IN WALK IN COOLER WITH OLD FOOD DEBRIS
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1 CLEAN THE DOORS OF THE COOLERS2. CLEAN THE GASKETS OF THE COOLERS3. CLEAN THE WHOLE EXTERIOR OF THE PREP COOLERS4. SOILED SHELVING IN WALK IN COOLER WITH OLD FOOD DEBRIS
Equipment: Can opener
- 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: 1 CLEAN THE DOORS OF THE COOLERS2. CLEAN THE GASKETS OF THE COOLERS3. CLEAN THE WHOLE EXTERIOR OF THE PREP COOLERS4. SOILED SHELVING IN WALK IN COOLER WITH OLD FOOD DEBRIS
Location: Walk-in cooler
Equipment: Wire shelving
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Mixer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: SINGLE SERVICE BOXES ARE GETTING WET FROM MOP SINK - MOVE SINGLE SERVICE BOXES
Location: Dry storage
Equipment: Mop sink
|
06/03/2014 | Routine |
- Smoking Distance (corrected)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: CIGARETTES AND A CAN OF CIGARETTES FOUND OUTSIDE NEAR DUMPSTER AREA LESS THAN 8 FEET AWAY
- 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. FRESH CUT GARLIC AT 65 F ON COOK LINE. GARLIC IS POTENTIALLY HAZARDOUS FOOD; STORE ON COLD TOP. MANAGER DISCARDED DURING INSPECTION
Location: Cook line
- 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: 1. OPEN DRINK X 1 - EMPLOYEE DRINK ON COOK LINE. KEEP PERSONAL ITEMS AND BEVERAGES IN DESIGNATED AREAS.
Location: Cook line
- 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 GROUND PORK STORED ON TOP OF TOFU
Location: Kitchen
Equipment: 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: 1. MIXER IN KITCHEN IS SOILED. TOP AND SIDES BOTH NEED CLEANING. 2. DELI SLICER IN KITCHEN IS SOILED. 3. MEAT GRINDER IN KITCHEN IS SOILED CLEAN AND SANITIZE FOOD CONTACT SURFACES REGULARLY.
Location: Kitchen
Equipment: Mixer
- 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: 1. MIXER IN KITCHEN IS SOILED. TOP AND SIDES BOTH NEED CLEANING. 2. DELI SLICER IN KITCHEN IS SOILED. 3. MEAT GRINDER IN KITCHEN IS SOILED CLEAN AND SANITIZE FOOD CONTACT SURFACES REGULARLY.
Location: Kitchen
Equipment: Slicer
- 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: OBSERVED FOOD HANDLER WASHING HANDS WITH COLD WATER. MUST WASH WITH HOT WATER
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. PREPARED FOODS FROM FREEZER THAWING - DATE MARKED THAWING DATE2. STIR FRY
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER AVAILABLE - RESTORE
Location: Mens restroom
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER AVAILABLE - RESTORE
Location: Womens restroom
Equipment: Hand sink
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. DISPOSABLE TO-GO CONTAINERS STORED ON FLOOR IN DRY GOODS STORAGE AREA. STORE SINGLE-SERVICE UTENSILS AT LEAST 6 INCHES ABOVE GROUND.
Location: Dry storage
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. RODENT DROPPINGS FOUND BELOW FOOD STORAGE. CLEAN AND SWEEP. MONITOR FOR ACTIVE PESTS - YES 01/09/142. DEAD PESTS FOUND IN LIGHT GUARD IN LIGHT GUARD. CLEAN
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. CLEAN POTS STORED ON FLOOR NEXT TO PREP AREA IN KITCHEN. STORE CLEAN EQUIPMENT PROPERLY ABOVE GROUND.
Location: Prep area
- 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: 1. KITCHEN BACKDOOR TO DUMPSTER AREA HAS GAPS AT THE BOTTOM AND DOES NOT CLOSE PROPERLY. REPAIR OR REPLACE. 2. KITCHEN SCREEN DOOR TO DUMPSTER AREA DOES NOT CLOSE PROPERLY. REPAIR OR REPLACE.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. SOILED WATER BUILDING UP UNDERNEATH COOK LINE IN CORNER. MAINTAIN REGULAR CLEANING SCHEDULE. 2. RODENT DROPPINGS FOUND ON FLOOR IN DRY STORAGE AREA
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. SOILED WATER BUILDING UP UNDERNEATH COOK LINE IN CORNER. MAINTAIN REGULAR CLEANING SCHEDULE. 2. RODENT DROPPINGS FOUND ON FLOOR IN DRY STORAGE AREA
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DOOR TO SEAFOOD AQUARIUM IS MISSING. REPLACE.
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- 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. WALK IN FREEZER : BOXES OF PORK, FROZEN FISH STORED ON THE FLOOR2. WALK IN FREEZER : BUS TUB OF CUT MEAT, FROZEN FOOD STORED BELOW THE SHELVING 3. KITCHEN : PACKAGES OF FOOD STORED ON THE FLOOR NEAR OLD KITCHEN PREP TABLES
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. WALK IN FREEZER : BOXES OF PORK, FROZEN FISH STORED ON THE FLOOR2. WALK IN FREEZER : BUS TUB OF CUT MEAT, FROZEN FOOD STORED BELOW THE SHELVING 3. KITCHEN : PACKAGES OF FOOD STORED ON THE FLOOR NEAR OLD KITCHEN PREP TABLES
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. UNUSED PREP TOP COOLER IN KITCHEN IS SOILED. CLEAN OR REMOVE. 2. EXTERIOR OF THREE DOOR REACH IN FREEZER IN BACK OF KITCHEN IS SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. UNUSED PREP TOP COOLER IN KITCHEN IS SOILED. CLEAN OR REMOVE. 2. EXTERIOR OF THREE DOOR REACH IN FREEZER IN BACK OF KITCHEN IS SOILED. CLEAN AND SANITIZE.
Equipment: Reach in freezer (3door)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. UPPER LID AND UNDER-PLATE OF ICE MACHINE ARE SOILED. CLEAN AND SANITIZE ROUTINELY.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 2X4 IS SUPPORTING PLUMBING UNDER 3 BAY SINK. REPAIR TO GOOD WORKING ORDER. 2. MIDDLE SINK IN 3 BAY IS LEAKING. REPAIR.
Location: Three bay area
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 2X4 IS SUPPORTING PLUMBING UNDER 3 BAY SINK. REPAIR TO GOOD WORKING ORDER. 2. MIDDLE SINK IN 3 BAY IS LEAKING. REPAIR.
Location: Three bay area
|
01/09/2014 | Recheck |
- Smoking Distance
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: CIGARETTES AND A CAN OF CIGARETTES FOUND OUTSIDE NEAR DUMPSTER AREA LESS THAN 8 FEET AWAY
- 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. FRESH CUT GARLIC AT 65 F ON COOK LINE. GARLIC IS POTENTIALLY HAZARDOUS FOOD; STORE ON COLD TOP. MANAGER DISCARDED DURING INSPECTION
Location: Cook line
- 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: 1. OPEN DRINK X 1 - EMPLOYEE DRINK ON COOK LINE. KEEP PERSONAL ITEMS AND BEVERAGES IN DESIGNATED AREAS.
Location: Cook line
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW GROUND PORK STORED ON TOP OF TOFU
Location: Kitchen
Equipment: 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: 1. MIXER IN KITCHEN IS SOILED. TOP AND SIDES BOTH NEED CLEANING. 2. DELI SLICER IN KITCHEN IS SOILED. 3. MEAT GRINDER IN KITCHEN IS SOILED CLEAN AND SANITIZE FOOD CONTACT SURFACES REGULARLY.
Location: Kitchen
Equipment: Mixer
- 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: 1. MIXER IN KITCHEN IS SOILED. TOP AND SIDES BOTH NEED CLEANING. 2. DELI SLICER IN KITCHEN IS SOILED. 3. MEAT GRINDER IN KITCHEN IS SOILED CLEAN AND SANITIZE FOOD CONTACT SURFACES REGULARLY.
Location: Kitchen
Equipment: Slicer
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: OBSERVED FOOD HANDLER WASHING HANDS WITH COLD WATER. MUST WASH WITH HOT WATER
Location: Kitchen
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. PREPARED FOODS FROM FREEZER THAWING - DATE MARKED THAWING DATE2. STIR FRY
Location: Kitchen
Equipment: 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: NO HOT WATER AVAILABLE - RESTORE
Location: Mens restroom
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER AVAILABLE - RESTORE
Location: Womens restroom
Equipment: Hand sink
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. DISPOSABLE TO-GO CONTAINERS STORED ON FLOOR IN DRY GOODS STORAGE AREA. STORE SINGLE-SERVICE UTENSILS AT LEAST 6 INCHES ABOVE GROUND.
Location: Dry storage
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. RODENT DROPPINGS FOUND BELOW FOOD STORAGE. CLEAN AND SWEEP. MONITOR FOR ACTIVE PESTS2. DEAD PESTS FOUND IN LIGHT GUARD IN LIGHT GUARD. CLEAN
Location: Dry storage
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. CLEAN POTS STORED ON FLOOR NEXT TO PREP AREA IN KITCHEN. STORE CLEAN EQUIPMENT PROPERLY ABOVE GROUND.
Location: Prep area
- 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: 1. KITCHEN BACKDOOR TO DUMPSTER AREA HAS GAPS AT THE BOTTOM AND DOES NOT CLOSE PROPERLY. REPAIR OR REPLACE. 2. KITCHEN SCREEN DOOR TO DUMPSTER AREA DOES NOT CLOSE PROPERLY. REPAIR OR REPLACE.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. SOILED WATER BUILDING UP UNDERNEATH COOK LINE IN CORNER. MAINTAIN REGULAR CLEANING SCHEDULE. 2. RODENT DROPPINGS FOUND ON FLOOR IN DRY STORAGE AREA
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. SOILED WATER BUILDING UP UNDERNEATH COOK LINE IN CORNER. MAINTAIN REGULAR CLEANING SCHEDULE. 2. RODENT DROPPINGS FOUND ON FLOOR IN DRY STORAGE AREA
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DOOR TO SEAFOOD AQUARIUM IS MISSING. REPLACE.
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. WALK IN FREEZER : BOXES OF PORK, FROZEN FISH STORED ON THE FLOOR2. WALK IN FREEZER : BUS TUB OF CUT MEAT, FROZEN FOOD STORED BELOW THE SHELVING 3. KITCHEN : PACKAGES OF FOOD STORED ON THE FLOOR NEAR OLD KITCHEN PREP TABLES
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. WALK IN FREEZER : BOXES OF PORK, FROZEN FISH STORED ON THE FLOOR2. WALK IN FREEZER : BUS TUB OF CUT MEAT, FROZEN FOOD STORED BELOW THE SHELVING 3. KITCHEN : PACKAGES OF FOOD STORED ON THE FLOOR NEAR OLD KITCHEN PREP TABLES
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. UNUSED PREP TOP COOLER IN KITCHEN IS SOILED. CLEAN OR REMOVE. 2. EXTERIOR OF THREE DOOR REACH IN FREEZER IN BACK OF KITCHEN IS SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. UNUSED PREP TOP COOLER IN KITCHEN IS SOILED. CLEAN OR REMOVE. 2. EXTERIOR OF THREE DOOR REACH IN FREEZER IN BACK OF KITCHEN IS SOILED. CLEAN AND SANITIZE.
Equipment: Reach in freezer (3door)
- 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: 1. UPPER LID AND UNDER-PLATE OF ICE MACHINE ARE SOILED. CLEAN AND SANITIZE ROUTINELY.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 2X4 IS SUPPORTING PLUMBING UNDER 3 BAY SINK. REPAIR TO GOOD WORKING ORDER. 2. MIDDLE SINK IN 3 BAY IS LEAKING. REPAIR.
Location: Three bay area
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 2X4 IS SUPPORTING PLUMBING UNDER 3 BAY SINK. REPAIR TO GOOD WORKING ORDER. 2. MIDDLE SINK IN 3 BAY IS LEAKING. REPAIR.
Location: Three bay area
|
12/18/2013 | Routine |
- Smoking Distance (corrected)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: Observed employee smoking outside of rear kitchen door - employee moved 8 feet away
- 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: Un-labeled container with food - labed "water" during inspection
Location: Kitchen
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: No handled scoops used to scoop food - provided during inspection
- 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: No handwashing before putting on new gloves
- 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: 1. Open cup x 22. Open employee food inside kitchen
Location: Kitchen
Equipment: Prep table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken and raw fish in 3-bay sink - need to separate to prevent cross contamination2. Washing dishes in the same 3-bay with fish and chicken3. Tongs used for multiple meats - need to use different meats to avoid cross contamination4. Use different bowls for different meats instead of one bowl - like tongs, use separate bowls 5. Raw eggs stored behind green onions - moved raw eggs to the front in prep top cooler6. Raw chicken stored behind cooked chicken - moved raw chicken to the front to prevent raw chicken 7. Raw pork stored over celery and rice
Location: Kitchen
Equipment: 3-bay
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken and raw fish in 3-bay sink - need to separate to prevent cross contamination2. Washing dishes in the same 3-bay with fish and chicken3. Tongs used for multiple meats - need to use different meats to avoid cross contamination4. Use different bowls for different meats instead of one bowl - like tongs, use separate bowls 5. Raw eggs stored behind green onions - moved raw eggs to the front in prep top cooler6. Raw chicken stored behind cooked chicken - moved raw chicken to the front to prevent raw chicken 7. Raw pork stored over celery and rice
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken and raw fish in 3-bay sink - need to separate to prevent cross contamination2. Washing dishes in the same 3-bay with fish and chicken3. Tongs used for multiple meats - need to use different meats to avoid cross contamination4. Use different bowls for different meats instead of one bowl - like tongs, use separate bowls 5. Raw eggs stored behind green onions - moved raw eggs to the front in prep top cooler6. Raw chicken stored behind cooked chicken - moved raw chicken to the front to prevent raw chicken 7. Raw pork stored over celery and rice
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk containers and lids soiled - clean2. Clean table next to mixer
Location: Dry storage
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk containers and lids soiled - clean2. Clean table next to mixer
Location: Kitchen
Equipment: Prep table
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 3-bay leaks under the left bay2. Handsink near rear exit leaks - repair
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 3-bay leaks under the left bay2. Handsink near rear exit leaks - repair
Location: Kitchen (back)
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Kitchen pH test strip at 0 ppm2. Waitstaff pH test strip at 0 ppm
Location: Cook line
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Kitchen pH test strip at 0 ppm2. Waitstaff pH test strip at 0 ppm
Location: Wait staff area
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Re-using cardboard box for baby bok choy - Changed containers during inspection - cannot re-use cardbox, not smooth, cleanable, and porous.2. Remove equipment sticker off microwave
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: 1. Re-using cardboard box for baby bok choy - Changed containers during inspection - cannot re-use cardbox, not smooth, cleanable, and porous.2. Remove equipment sticker off microwave
Equipment: Microwave oven
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Freezer thermometer at 30 F
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Fire suppression system tagged 06/2012. Needs to be updated once a year
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Wood cutting board is splitting and old food debris visibilly seen inbetween the large cracks - discontinue using
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean pots stored on the floor near handsink2. Mixer attachment stored on the floor under the table - discontinue - do not store
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: Three (3) hanging sticky fly traps hanging in kitchen prep area, need to move to a non-food prep areaSuggest: - moving closer to the rear door - moving under the sinks
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. Rodent droppings under bulk containers2. Pest traps full of pests - need to change more often to monitor pest activity
Location: Dry storage
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Cooking equipment oustide of hood area - all cooking equipment must be under the hood for fire safety
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: Tile missing under the rear screen door, light coming through and large enough for pests to come into establishment
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Kitchen (front)
- 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 all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Back room
- 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 all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Dish machine area
- 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 all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Dry storage
- 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 all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Expo line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Prep area
- 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 all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
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: 1. Frozen fish in standing water in 3-bay2. Frozen chicken in standing water in 3-bay
Location: Kitchen
Equipment: 3-bay
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Coolers missing thermometers x 3
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Cardboard being used on stainless steel surfaces, discontinue using. Must clean surfaces
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Protective wall for aquarium missing - replace
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Bare wood used as a table that is heavily oiled and soiled. Need to encapsulate/seal to be a cleanable surface.
Location: Cook line
- 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. Meat stored on the floor
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean inside lid of prep top cooler2. Clean gaskets of coolers3. Clean handles of coolers and freezers4. Equipment for aquarium are getting dusty from cornstarch/flour debris - wipe down5. Clean unused/non-operating cooler that is being used as a table surfaces
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean inside lid of prep top cooler2. Clean gaskets of coolers3. Clean handles of coolers and freezers4. Equipment for aquarium are getting dusty from cornstarch/flour debris - wipe down5. Clean unused/non-operating cooler that is being used as a table surfaces
Equipment: Reach in freezer (3door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean inside lid of prep top cooler2. Clean gaskets of coolers3. Clean handles of coolers and freezers4. Equipment for aquarium are getting dusty from cornstarch/flour debris - wipe down5. Clean unused/non-operating cooler that is being used as a table surfaces
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean inside lid of prep top cooler2. Clean gaskets of coolers3. Clean handles of coolers and freezers4. Equipment for aquarium are getting dusty from cornstarch/flour debris - wipe down5. Clean unused/non-operating cooler that is being used as a table surfaces
Equipment: Reach in cooler
- 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. Equipment heavily soiled with grease/oil buildup
Location: Cook line
Equipment: Deep fryer
- 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. Equipment heavily soiled with grease/oil buildup
Equipment: Stove
- 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. Equipment heavily soiled with grease/oil buildup
Equipment: Wok
- 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. Equipment heavily soiled with grease/oil buildup
Equipment: Rice cooker
- 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. Equipment heavily soiled with grease/oil buildup
Equipment: Steam table
- 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. Equipment heavily soiled with grease/oil buildup
Equipment: Mixer
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen (front)
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Could not provide during inspection
Location: Kitchen
Equipment: Dishmachine
- 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: Open #10 cans x 5 found - Discontinue - after opening cans, discard and put food in a food grade container
Location: Kitchen
Equipment: Prep Top Cooler
|
08/14/2013 | Recheck |
- Smoking Distance (corrected)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: Observed employee smoking outside of rear kitchen door - employee moved 8 feet away
- 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: Un-labeled container with food - labed "water" during inspection
Location: Kitchen
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: No handled scoops used to scoop food - provided during inspection
- 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: No handwashing before putting on new gloves
- 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: 1. Open cup x 22. Open employee food inside kitchen
Location: Kitchen
Equipment: Prep table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken and raw fish in 3-bay sink - need to separate to prevent cross contamination2. Washing dishes in the same 3-bay with fish and chicken3. Tongs used for multiple meats - need to use different meats to avoid cross contamination4. Use different bowls for different meats instead of one bowl - like tongs, use separate bowls 5. Raw eggs stored behind green onions - moved raw eggs to the front in prep top cooler6. Raw chicken stored behind cooked chicken - moved raw chicken to the front to prevent raw chicken 7. Raw pork stored over celery and rice
Location: Kitchen
Equipment: 3-bay
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken and raw fish in 3-bay sink - need to separate to prevent cross contamination2. Washing dishes in the same 3-bay with fish and chicken3. Tongs used for multiple meats - need to use different meats to avoid cross contamination4. Use different bowls for different meats instead of one bowl - like tongs, use separate bowls 5. Raw eggs stored behind green onions - moved raw eggs to the front in prep top cooler6. Raw chicken stored behind cooked chicken - moved raw chicken to the front to prevent raw chicken 7. Raw pork stored over celery and rice
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken and raw fish in 3-bay sink - need to separate to prevent cross contamination2. Washing dishes in the same 3-bay with fish and chicken3. Tongs used for multiple meats - need to use different meats to avoid cross contamination4. Use different bowls for different meats instead of one bowl - like tongs, use separate bowls 5. Raw eggs stored behind green onions - moved raw eggs to the front in prep top cooler6. Raw chicken stored behind cooked chicken - moved raw chicken to the front to prevent raw chicken 7. Raw pork stored over celery and rice
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk containers and lids soiled - clean2. Clean table next to mixer
Location: Dry storage
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk containers and lids soiled - clean2. Clean table next to mixer
Location: Kitchen
Equipment: Prep table
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 3-bay leaks under the left bay2. Handsink near rear exit leaks - repair
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 3-bay leaks under the left bay2. Handsink near rear exit leaks - repair
Location: Kitchen (back)
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Kitchen pH test strip at 0 ppm2. Waitstaff pH test strip at 0 ppm
Location: Cook line
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Kitchen pH test strip at 0 ppm2. Waitstaff pH test strip at 0 ppm
Location: Wait staff area
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Re-using cardboard box for baby bok choy - Changed containers during inspection - cannot re-use cardbox, not smooth, cleanable, and porous.2. Remove equipment sticker off microwave
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: 1. Re-using cardboard box for baby bok choy - Changed containers during inspection - cannot re-use cardbox, not smooth, cleanable, and porous.2. Remove equipment sticker off microwave
Equipment: Microwave oven
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Freezer thermometer at 30 F
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Fire suppression system tagged 06/2012. Needs to be updated once a year
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Wood cutting board is splitting and old food debris visibilly seen inbetween the large cracks - discontinue using
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean pots stored on the floor near handsink2. Mixer attachment stored on the floor under the table - discontinue - do not store
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: Three (3) hanging sticky fly traps hanging in kitchen prep area, need to move to a non-food prep areaSuggest: - moving closer to the rear door - moving under the sinks
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. Rodent droppings under bulk containers2. Pest traps full of pests - need to change more often to monitor pest activity
Location: Dry storage
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Cooking equipment oustide of hood area - all cooking equipment must be under the hood for fire safety
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: Tile missing under the rear screen door, light coming through and large enough for pests to come into establishment
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Kitchen (front)
- 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 all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Back room
- 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 all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Dish machine area
- 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 all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Dry storage
- 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 all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Expo line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Prep area
- 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 all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
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: 1. Frozen fish in standing water in 3-bay2. Frozen chicken in standing water in 3-bay
Location: Kitchen
Equipment: 3-bay
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Coolers missing thermometers x 3
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Cardboard being used on stainless steel surfaces, discontinue using. Must clean surfaces
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Protective wall for aquarium missing - replace
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Bare wood used as a table that is heavily oiled and soiled. Need to encapsulate/seal to be a cleanable surface.
Location: Cook line
- 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. Meat stored on the floor
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean inside lid of prep top cooler2. Clean gaskets of coolers3. Clean handles of coolers and freezers4. Equipment for aquarium are getting dusty from cornstarch/flour debris - wipe down5. Clean unused/non-operating cooler that is being used as a table surfaces
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean inside lid of prep top cooler2. Clean gaskets of coolers3. Clean handles of coolers and freezers4. Equipment for aquarium are getting dusty from cornstarch/flour debris - wipe down5. Clean unused/non-operating cooler that is being used as a table surfaces
Equipment: Reach in freezer (3door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean inside lid of prep top cooler2. Clean gaskets of coolers3. Clean handles of coolers and freezers4. Equipment for aquarium are getting dusty from cornstarch/flour debris - wipe down5. Clean unused/non-operating cooler that is being used as a table surfaces
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean inside lid of prep top cooler2. Clean gaskets of coolers3. Clean handles of coolers and freezers4. Equipment for aquarium are getting dusty from cornstarch/flour debris - wipe down5. Clean unused/non-operating cooler that is being used as a table surfaces
Equipment: Reach in cooler
- 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. Equipment heavily soiled with grease/oil buildup
Location: Cook line
Equipment: Deep fryer
- 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. Equipment heavily soiled with grease/oil buildup
Equipment: Stove
- 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. Equipment heavily soiled with grease/oil buildup
Equipment: Wok
- 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. Equipment heavily soiled with grease/oil buildup
Equipment: Rice cooker
- 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. Equipment heavily soiled with grease/oil buildup
Equipment: Steam table
- 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. Equipment heavily soiled with grease/oil buildup
Equipment: Mixer
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen (front)
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Could not provide during inspection
Location: Kitchen
Equipment: Dishmachine
- 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: Open #10 cans x 5 found - Discontinue - after opening cans, discard and put food in a food grade container
Location: Kitchen
Equipment: Prep Top Cooler
|
08/07/2013 | Recheck |
- Smoking Distance (corrected on site)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: Observed employee smoking outside of rear kitchen door - employee moved 8 feet away
- 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: Un-labeled container with food - labed "water" during inspection
Location: Kitchen
- Minimize contact (Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: No handled scoops used to scoop food - provided during inspection
- 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: No handwashing before putting on new gloves
- 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: 1. Open cup x 22. Open employee food inside kitchen
Location: Kitchen
Equipment: Prep table
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken and raw fish in 3-bay sink - need to separate to prevent cross contamination2. Washing dishes in the same 3-bay with fish and chicken3. Tongs used for multiple meats - need to use different meats to avoid cross contamination4. Use different bowls for different meats instead of one bowl - like tongs, use separate bowls 5. Raw eggs stored behind green onions - moved raw eggs to the front in prep top cooler6. Raw chicken stored behind cooked chicken - moved raw chicken to the front to prevent raw chicken 7. Raw pork stored over celery and rice
Location: Kitchen
Equipment: 3-bay
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken and raw fish in 3-bay sink - need to separate to prevent cross contamination2. Washing dishes in the same 3-bay with fish and chicken3. Tongs used for multiple meats - need to use different meats to avoid cross contamination4. Use different bowls for different meats instead of one bowl - like tongs, use separate bowls 5. Raw eggs stored behind green onions - moved raw eggs to the front in prep top cooler6. Raw chicken stored behind cooked chicken - moved raw chicken to the front to prevent raw chicken 7. Raw pork stored over celery and rice
Equipment: Prep Top 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: 1. Raw chicken and raw fish in 3-bay sink - need to separate to prevent cross contamination2. Washing dishes in the same 3-bay with fish and chicken3. Tongs used for multiple meats - need to use different meats to avoid cross contamination4. Use different bowls for different meats instead of one bowl - like tongs, use separate bowls 5. Raw eggs stored behind green onions - moved raw eggs to the front in prep top cooler6. Raw chicken stored behind cooked chicken - moved raw chicken to the front to prevent raw chicken 7. Raw pork stored over celery and rice
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk containers and lids soiled - clean2. Clean table next to mixer
Location: Dry storage
Equipment: -
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk containers and lids soiled - clean2. Clean table next to mixer
Location: Kitchen
Equipment: Prep table
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: 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: 1. 3-bay leaks under the left bay2. Handsink near rear exit leaks - repair
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 3-bay leaks under the left bay2. Handsink near rear exit leaks - repair
Location: Kitchen (back)
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Kitchen pH test strip at 0 ppm2. Waitstaff pH test strip at 0 ppm
Location: Cook line
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Kitchen pH test strip at 0 ppm2. Waitstaff pH test strip at 0 ppm
Location: Wait staff area
- 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: 1. Re-using cardboard box for baby bok choy - Changed containers during inspection - cannot re-use cardbox, not smooth, cleanable, and porous.2. Remove equipment sticker off microwave
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: 1. Re-using cardboard box for baby bok choy - Changed containers during inspection - cannot re-use cardbox, not smooth, cleanable, and porous.2. Remove equipment sticker off microwave
Equipment: Microwave oven
- 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.
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Freezer thermometer at 30 F
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Fire suppression system tagged 06/2012. Needs to be updated once a year
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Wood cutting board is splitting and old food debris visibilly seen inbetween the large cracks - discontinue using
Location: Kitchen
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean pots stored on the floor near handsink2. Mixer attachment stored on the floor under the table - discontinue - do not store
Location: Kitchen
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: Three (3) hanging sticky fly traps hanging in kitchen prep area, need to move to a non-food prep areaSuggest: - moving closer to the rear door - moving under the sinks
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. Rodent droppings under bulk containers2. Pest traps full of pests - need to change more often to monitor pest activity
Location: Dry storage
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Cooking equipment oustide of hood area - all cooking equipment must be under the hood for fire safety
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: Tile missing under the rear screen door, light coming through and large enough for pests to come into establishment
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Kitchen (front)
- 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 all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Back room
- 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 all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Dish machine area
- 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 all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Dry storage
- 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 all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Expo line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
Location: Prep area
- 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 all areas, floors and walls are heavily soiled with grease/oil, old food debris2. Dry storage area has rodent droppings under the bulk containers - clean3. Walk in freezer has dried iced blood on the floor
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: 1. Frozen fish in standing water in 3-bay2. Frozen chicken in standing water in 3-bay
Location: Kitchen
Equipment: 3-bay
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Coolers missing thermometers x 3
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Cardboard being used on stainless steel surfaces, discontinue using. Must clean surfaces
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Protective wall for aquarium missing - replace
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Bare wood used as a table that is heavily oiled and soiled. Need to encapsulate/seal to be a cleanable surface.
Location: Cook line
- 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. Meat stored on the floor
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean inside lid of prep top cooler2. Clean gaskets of coolers3. Clean handles of coolers and freezers4. Equipment for aquarium are getting dusty from cornstarch/flour debris - wipe down5. Clean unused/non-operating cooler that is being used as a table surfaces
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean inside lid of prep top cooler2. Clean gaskets of coolers3. Clean handles of coolers and freezers4. Equipment for aquarium are getting dusty from cornstarch/flour debris - wipe down5. Clean unused/non-operating cooler that is being used as a table surfaces
Equipment: Reach in freezer (3door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean inside lid of prep top cooler2. Clean gaskets of coolers3. Clean handles of coolers and freezers4. Equipment for aquarium are getting dusty from cornstarch/flour debris - wipe down5. Clean unused/non-operating cooler that is being used as a table surfaces
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean inside lid of prep top cooler2. Clean gaskets of coolers3. Clean handles of coolers and freezers4. Equipment for aquarium are getting dusty from cornstarch/flour debris - wipe down5. Clean unused/non-operating cooler that is being used as a table surfaces
Equipment: Reach in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Equipment heavily soiled with grease/oil buildup
Location: Cook line
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Equipment heavily soiled with grease/oil buildup
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Equipment heavily soiled with grease/oil buildup
Equipment: Wok
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Equipment heavily soiled with grease/oil buildup
Equipment: Rice cooker
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Equipment heavily soiled with grease/oil buildup
Equipment: Steam table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Equipment heavily soiled with grease/oil buildup
Equipment: Mixer
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen (front)
Equipment: Hand sink
- 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: Could not provide during inspection
Location: Kitchen
Equipment: Dishmachine
- 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: Open #10 cans x 5 found - Discontinue - after opening cans, discard and put food in a food grade container
Location: Kitchen
Equipment: Prep Top Cooler
|
07/31/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked tofu2. Preserved duck eggs
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Eaten pear with customer food
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: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork----------------------------------02/26/13:Use different tongs to touch different meats. Only 1 pair of tongs to handle all meats---------------------------------03/04/13:1. Tongs available for different kinds of meats on prep cooler2. Chicken feet stored above pork belly meat
Location: Kitchen
Equipment: 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: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork----------------------------------02/26/13:Use different tongs to touch different meats. Only 1 pair of tongs to handle all meats---------------------------------03/04/13:1. Tongs available for different kinds of meats on prep cooler2. Chicken feet stored above pork belly meat
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork----------------------------------02/26/13:Use different tongs to touch different meats. Only 1 pair of tongs to handle all meats---------------------------------03/04/13:1. Tongs available for different kinds of meats on prep cooler2. Chicken feet stored above pork belly meat
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork----------------------------------02/26/13:Use different tongs to touch different meats. Only 1 pair of tongs to handle all meats---------------------------------03/04/13:1. Tongs available for different kinds of meats on prep cooler2. Chicken feet stored above pork belly meat
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Food debris in handsink
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Ladle inside handsink2. Washing vegetable inside handsink in waitstaff and rinsing a knife. Discontinue
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Ladle inside handsink2. Washing vegetable inside handsink in waitstaff and rinsing a knife. Discontinue
Location: Wait staff area
Equipment: Hand sink
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented cans x 6
Location: Dry storage
Equipment: -
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Prep Top Cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Meat sink, left faucet, cold side-----------------------------------------02/26/13:11:25 AM -12:00 PMNO HOT WATER AVAILABLE DURING RE-CHECK INSPECTION12:00 PM - RE-OPENED ESTABLISHMENT WITH HOT WATER RESTORED
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Meat sink, left faucet, cold side-----------------------------------------02/26/13:11:25 AM -12:00 PMNO HOT WATER AVAILABLE DURING RE-CHECK INSPECTION12:00 PM - RE-OPENED ESTABLISHMENT WITH HOT WATER RESTORED
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: #10 cans : bamboo shoots, straw mushrooms
Location: Kitchen
Equipment: Prep Top Cooler
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 02/26/13:FLOORS WERE SWEPT, NEW DROPPINGS IN AREA---------------------------------------------03/04/13:NEW DROPPINGS FOUND IN CORNER. WAS SWEPT DURING INSPECTION-------------------------------------------03/14/13:MORE DROPPINGS FOUND IN DRY STORAGE. CLEAN MORE FREQUENTLY
Location: Dry storage
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 02/26/13:FLOORS WERE SWEPT, NEW DROPPINGS IN AREA---------------------------------------------03/04/13:NEW DROPPINGS FOUND IN CORNER. WAS SWEPT DURING INSPECTION-------------------------------------------03/14/13:MORE DROPPINGS FOUND IN DRY STORAGE. CLEAN MORE FREQUENTLY
Location: Kitchen (front)
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 02/26/13:FLOORS WERE SWEPT, NEW DROPPINGS IN AREA---------------------------------------------03/04/13:NEW DROPPINGS FOUND IN CORNER. WAS SWEPT DURING INSPECTION-------------------------------------------03/14/13:MORE DROPPINGS FOUND IN DRY STORAGE. CLEAN MORE FREQUENTLY
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean under coolers, tables, 3-bay sinks, dishmachine area
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean under coolers, tables, 3-bay sinks, dishmachine area
Location: Dry storage
- 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: Clean under coolers, tables, 3-bay sinks, dishmachine area
Location: Kitchen (front)
- 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. Food containers nesting in other foods. 2.
Location: Kitchen
Equipment: Prep Top Cooler
- 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. Food containers nesting in other foods. 2.
Location: Kitchen
Equipment: Walk in cooler
- 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. Food containers nesting in other foods. 2.
Location: Kitchen
Equipment: Walk in freezer
- 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. Food containers nesting in other foods. 2.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Aquariam doors
Location: Kitchen
Equipment: Reach in freezer (3door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Aquariam doors
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- 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: 03/22/13:Concrete blocks in walk in cooler holding food. Concrete is not smooth and cleanable, it is porous
Location: Kitchen
Equipment: Walk in cooler
|
03/22/2013 | Recheck |
- Smoking Distance (corrected)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: KITCHEN REAR DOOR
- 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. RAW EGGS SITTING OUT 2. TOFU AT ROOM TEMPERATURE - DISCARDED3. GARLIC & OIL AT ROOM TEMPERATURE - DISCARDED
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. RAW EGGS SITTING OUT 2. TOFU AT ROOM TEMPERATURE - DISCARDED3. GARLIC & OIL AT ROOM TEMPERATURE - DISCARDED
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.
Comments: OBSERVED EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW EGGS NESTING VEGETABLES (BEAN CURD)2. RAW CHICKEN STORED OVER BEEF AND VEGETABLES3. RAW TOMATOES STORED IN SAME CONTAINER WITH RAW BEEF
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW EGGS NESTING VEGETABLES (BEAN CURD)2. RAW CHICKEN STORED OVER BEEF AND VEGETABLES3. RAW TOMATOES STORED IN SAME CONTAINER WITH RAW BEEF
Location: Kitchen
Equipment: Walk in cooler
- 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: SMALL BOWLS INSIDE - DO NOT STORE ANYTHING INSIDE HANDSINK
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. RINSING THERMOMETER
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: READY TO EAT FOODS NOT DATED
Location: Kitchen
Equipment: Prep Top Cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH STORED ON CUTTING BOARD
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.
Comments: FROZEN FISH ON DRAIN BOARD OF 3-BAY
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PEPSI GLASS COOLER
Location: Kitchen
Equipment: Reach in cooler
- 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: FOOD PREPPED ON FLOOR
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SOILED ON THE BOTTOM
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SOILED ON THE BOTTOM
Location: Kitchen
Equipment: Can opener
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- 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: FOOD SIGNS IN WIC ARE MOLDING - REPLACE
Location: Kitchen
Equipment: Walk in cooler
|
03/14/2013 | 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: 1. Cooked tofu2. Preserved duck eggs
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Eaten pear with customer food
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: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork----------------------------------02/26/13:Use different tongs to touch different meats. Only 1 pair of tongs to handle all meats---------------------------------03/04/13:1. Tongs available for different kinds of meats on prep cooler2. Chicken feet stored above pork belly meat
Location: Kitchen
Equipment: 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: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork----------------------------------02/26/13:Use different tongs to touch different meats. Only 1 pair of tongs to handle all meats---------------------------------03/04/13:1. Tongs available for different kinds of meats on prep cooler2. Chicken feet stored above pork belly meat
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork----------------------------------02/26/13:Use different tongs to touch different meats. Only 1 pair of tongs to handle all meats---------------------------------03/04/13:1. Tongs available for different kinds of meats on prep cooler2. Chicken feet stored above pork belly meat
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork----------------------------------02/26/13:Use different tongs to touch different meats. Only 1 pair of tongs to handle all meats---------------------------------03/04/13:1. Tongs available for different kinds of meats on prep cooler2. Chicken feet stored above pork belly meat
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Food debris in handsink
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Ladle inside handsink2. Washing vegetable inside handsink in waitstaff and rinsing a knife. Discontinue
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Ladle inside handsink2. Washing vegetable inside handsink in waitstaff and rinsing a knife. Discontinue
Location: Wait staff area
Equipment: Hand sink
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented cans x 6
Location: Dry storage
Equipment: -
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Prep Top Cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Meat sink, left faucet, cold side-----------------------------------------02/26/13:11:25 AM -12:00 PMNO HOT WATER AVAILABLE DURING RE-CHECK INSPECTION12:00 PM - RE-OPENED ESTABLISHMENT WITH HOT WATER RESTORED
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Meat sink, left faucet, cold side-----------------------------------------02/26/13:11:25 AM -12:00 PMNO HOT WATER AVAILABLE DURING RE-CHECK INSPECTION12:00 PM - RE-OPENED ESTABLISHMENT WITH HOT WATER RESTORED
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: #10 cans : bamboo shoots, straw mushrooms
Location: Kitchen
Equipment: Prep Top Cooler
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 02/26/13:FLOORS WERE SWEPT, NEW DROPPINGS IN AREA---------------------------------------------03/04/13:NEW DROPPINGS FOUND IN CORNER. WAS SWEPT DURING INSPECTION-------------------------------------------03/14/13:MORE DROPPINGS FOUND IN DRY STORAGE. CLEAN MORE FREQUENTLY
Location: Dry storage
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 02/26/13:FLOORS WERE SWEPT, NEW DROPPINGS IN AREA---------------------------------------------03/04/13:NEW DROPPINGS FOUND IN CORNER. WAS SWEPT DURING INSPECTION-------------------------------------------03/14/13:MORE DROPPINGS FOUND IN DRY STORAGE. CLEAN MORE FREQUENTLY
Location: Kitchen (front)
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 02/26/13:FLOORS WERE SWEPT, NEW DROPPINGS IN AREA---------------------------------------------03/04/13:NEW DROPPINGS FOUND IN CORNER. WAS SWEPT DURING INSPECTION-------------------------------------------03/14/13:MORE DROPPINGS FOUND IN DRY STORAGE. CLEAN MORE FREQUENTLY
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean under coolers, tables, 3-bay sinks, dishmachine area
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean under coolers, tables, 3-bay sinks, dishmachine area
Location: Dry storage
- 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: Clean under coolers, tables, 3-bay sinks, dishmachine area
Location: Kitchen (front)
- 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. Food containers nesting in other foods. 2.
Location: Kitchen
Equipment: Prep Top Cooler
- 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. Food containers nesting in other foods. 2.
Location: Kitchen
Equipment: Walk in cooler
- 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. Food containers nesting in other foods. 2.
Location: Kitchen
Equipment: Walk in freezer
- 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. Food containers nesting in other foods. 2.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Aquariam doors
Location: Kitchen
Equipment: Reach in freezer (3door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Aquariam doors
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
03/14/2013 | 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: 1. Cooked tofu2. Preserved duck eggs
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Eaten pear with customer food
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: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork----------------------------------02/26/13:Use different tongs to touch different meats. Only 1 pair of tongs to handle all meats---------------------------------03/04/13:1. Tongs available for different kinds of meats on prep cooler2. Chicken feet stored above pork belly meat
Location: Kitchen
Equipment: 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: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork----------------------------------02/26/13:Use different tongs to touch different meats. Only 1 pair of tongs to handle all meats---------------------------------03/04/13:1. Tongs available for different kinds of meats on prep cooler2. Chicken feet stored above pork belly meat
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork----------------------------------02/26/13:Use different tongs to touch different meats. Only 1 pair of tongs to handle all meats---------------------------------03/04/13:1. Tongs available for different kinds of meats on prep cooler2. Chicken feet stored above pork belly meat
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork----------------------------------02/26/13:Use different tongs to touch different meats. Only 1 pair of tongs to handle all meats---------------------------------03/04/13:1. Tongs available for different kinds of meats on prep cooler2. Chicken feet stored above pork belly meat
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Food debris in handsink
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Ladle inside handsink2. Washing vegetable inside handsink in waitstaff and rinsing a knife. Discontinue
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Ladle inside handsink2. Washing vegetable inside handsink in waitstaff and rinsing a knife. Discontinue
Location: Wait staff area
Equipment: Hand sink
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented cans x 6
Location: Dry storage
Equipment: -
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Prep Top Cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Meat sink, left faucet, cold side-----------------------------------------02/26/13:11:25 AM -12:00 PMNO HOT WATER AVAILABLE DURING RE-CHECK INSPECTION12:00 PM - RE-OPENED ESTABLISHMENT WITH HOT WATER RESTORED
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Meat sink, left faucet, cold side-----------------------------------------02/26/13:11:25 AM -12:00 PMNO HOT WATER AVAILABLE DURING RE-CHECK INSPECTION12:00 PM - RE-OPENED ESTABLISHMENT WITH HOT WATER RESTORED
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: #10 cans : bamboo shoots, straw mushrooms
Location: Kitchen
Equipment: Prep Top Cooler
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 02/26/13:FLOORS WERE SWEPT, NEW DROPPINGS IN AREA---------------------------------------------03/04/13:NEW DROPPINGS FOUND IN CORNER. WAS SWEPT DURING INSPECTION
Location: Dry storage
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 02/26/13:FLOORS WERE SWEPT, NEW DROPPINGS IN AREA---------------------------------------------03/04/13:NEW DROPPINGS FOUND IN CORNER. WAS SWEPT DURING INSPECTION
Location: Kitchen (front)
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 02/26/13:FLOORS WERE SWEPT, NEW DROPPINGS IN AREA---------------------------------------------03/04/13:NEW DROPPINGS FOUND IN CORNER. WAS SWEPT DURING INSPECTION
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean under coolers, tables, 3-bay sinks, dishmachine area
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean under coolers, tables, 3-bay sinks, dishmachine area
Location: Dry storage
- 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: Clean under coolers, tables, 3-bay sinks, dishmachine area
Location: Kitchen (front)
- 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. Food containers nesting in other foods. 2.
Location: Kitchen
Equipment: Prep Top Cooler
- 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. Food containers nesting in other foods. 2.
Location: Kitchen
Equipment: Walk in cooler
- 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. Food containers nesting in other foods. 2.
Location: Kitchen
Equipment: Walk in freezer
- 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. Food containers nesting in other foods. 2.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Aquariam doors
Location: Kitchen
Equipment: Reach in freezer (3door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Aquariam doors
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
03/04/2013 | Recheck |
- Smoking Distance (corrected)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: KITCHEN REAR DOOR
- 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. RAW EGGS SITTING OUT 2. TOFU AT ROOM TEMPERATURE - DISCARDED3. GARLIC & OIL AT ROOM TEMPERATURE - DISCARDED
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. RAW EGGS SITTING OUT 2. TOFU AT ROOM TEMPERATURE - DISCARDED3. GARLIC & OIL AT ROOM TEMPERATURE - DISCARDED
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.
Comments: OBSERVED EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW EGGS NESTING VEGETABLES (BEAN CURD)2. RAW CHICKEN STORED OVER BEEF AND VEGETABLES3. RAW TOMATOES STORED IN SAME CONTAINER WITH RAW BEEF
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW EGGS NESTING VEGETABLES (BEAN CURD)2. RAW CHICKEN STORED OVER BEEF AND VEGETABLES3. RAW TOMATOES STORED IN SAME CONTAINER WITH RAW BEEF
Location: Kitchen
Equipment: Walk in cooler
- 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: SMALL BOWLS INSIDE - DO NOT STORE ANYTHING INSIDE HANDSINK
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. RINSING THERMOMETER
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: READY TO EAT FOODS NOT DATED
Location: Kitchen
Equipment: Prep Top Cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH STORED ON CUTTING BOARD
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.
Comments: FROZEN FISH ON DRAIN BOARD OF 3-BAY
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PEPSI GLASS COOLER
Location: Kitchen
Equipment: Reach in cooler
- 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: FOOD PREPPED ON FLOOR
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SOILED ON THE BOTTOM
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SOILED ON THE BOTTOM
Location: Kitchen
Equipment: Can opener
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- 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: FOOD SIGNS IN WIC ARE MOLDING - REPLACE
Location: Kitchen
Equipment: Walk in cooler
|
02/28/2013 | 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: 1. Cooked tofu2. Preserved duck eggs
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Eaten pear with customer food
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: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork----------------------------------02/26/13:Use different tongs to touch different meats. Only 1 pair of tongs to handle all meats
Location: Kitchen
Equipment: 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: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork----------------------------------02/26/13:Use different tongs to touch different meats. Only 1 pair of tongs to handle all meats
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork----------------------------------02/26/13:Use different tongs to touch different meats. Only 1 pair of tongs to handle all meats
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork----------------------------------02/26/13:Use different tongs to touch different meats. Only 1 pair of tongs to handle all meats
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Food debris in handsink
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Ladle inside handsink2. Washing vegetable inside handsink in waitstaff and rinsing a knife. Discontinue
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Ladle inside handsink2. Washing vegetable inside handsink in waitstaff and rinsing a knife. Discontinue
Location: Wait staff area
Equipment: Hand sink
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented cans x 6
Location: Dry storage
Equipment: -
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Prep Top Cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Meat sink, left faucet, cold side-----------------------------------------02/26/13:11:25 AM -12:00 PMNO HOT WATER AVAILABLE DURING RE-CHECK INSPECTION12:00 PM - RE-OPENED ESTABLISHMENT WITH HOT WATER RESTORED
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Meat sink, left faucet, cold side-----------------------------------------02/26/13:11:25 AM -12:00 PMNO HOT WATER AVAILABLE DURING RE-CHECK INSPECTION12:00 PM - RE-OPENED ESTABLISHMENT WITH HOT WATER RESTORED
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: #10 cans : bamboo shoots, straw mushrooms
Location: Kitchen
Equipment: Prep Top Cooler
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 02/26/13:FLOORS WERE SWEPT, NEW DROPPINGS IN AREA
Location: Dry storage
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 02/26/13:FLOORS WERE SWEPT, NEW DROPPINGS IN AREA
Location: Kitchen (front)
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 02/26/13:FLOORS WERE SWEPT, NEW DROPPINGS IN AREA
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean under coolers, tables, 3-bay sinks, dishmachine area
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean under coolers, tables, 3-bay sinks, dishmachine area
Location: Dry storage
- 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: Clean under coolers, tables, 3-bay sinks, dishmachine area
Location: Kitchen (front)
- 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. Food containers nesting in other foods. 2.
Location: Kitchen
Equipment: Prep Top Cooler
- 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. Food containers nesting in other foods. 2.
Location: Kitchen
Equipment: Walk in cooler
- 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. Food containers nesting in other foods. 2.
Location: Kitchen
Equipment: Walk in freezer
- 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. Food containers nesting in other foods. 2.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Aquariam doors
Location: Kitchen
Equipment: Reach in freezer (3door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Aquariam doors
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
02/26/2013 | 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. Cooked tofu2. Preserved duck eggs
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Eaten pear with customer food
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork
Location: Kitchen
Equipment: 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: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork
Location: Kitchen
Equipment: Prep Top 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: 1. Raw pork stored over cabbage2. Raw meat stored over crepe batter3. Raw chicken stored over raw pork4. Raw eggs stored behind vegetables in prep cooler5. Peas/carrots stored on the same pan with raw pork
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Food debris in handsink
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Ladle inside handsink2. Washing vegetable inside handsink in waitstaff and rinsing a knife. Discontinue
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Ladle inside handsink2. Washing vegetable inside handsink in waitstaff and rinsing a knife. Discontinue
Location: Wait staff area
Equipment: Hand sink
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented cans x 6
Location: Dry storage
Equipment: -
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Prep Top Cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Meat sink, left faucet, cold side
Location: Kitchen
Equipment: 3-bay
- 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: #10 cans : bamboo shoots, straw mushrooms
Location: Kitchen
Equipment: Prep Top Cooler
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Location: Dry storage
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Location: Kitchen (front)
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean under coolers, tables, 3-bay sinks, dishmachine area
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean under coolers, tables, 3-bay sinks, dishmachine area
Location: Dry storage
- 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: Clean under coolers, tables, 3-bay sinks, dishmachine area
Location: Kitchen (front)
- 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. Food containers nesting in other foods. 2.
Location: Kitchen
Equipment: Prep Top Cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food containers nesting in other foods. 2.
Location: Kitchen
Equipment: Walk in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food containers nesting in other foods. 2.
Location: Kitchen
Equipment: Walk in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food containers nesting in other foods. 2.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Aquariam doors
Location: Kitchen
Equipment: Reach in freezer (3door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Aquariam doors
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
02/19/2013 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: ELECTRIC OUTLET COVER MISSING BEHIND ICE MACHINE. INSTALL COVER.
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: THERE IS A PREP TABLE WITH FOODSERVICE EQUIPMENT NEXT TO THE WATER HEATER. THE WATER HEATER IS NOT EASILY CLEANABLE. REMOVE THE PREP TABLE NEXT TO THE WATER HEATER. DO NOT STORE ANY COMBUSTIBLES NEXT TO WATER HEATER. THE ROLLING RACK WHICH IS ENCLOSED COULD BE STORED NEXT TO THE WATER HEATER JUST OUTSIDE THE DOOR TO THE WALK IN COOLER.
Location: Kitchen
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: STORE DISHMACHINE CHEMICALS ON 6" METAL OR PLASTIC RACKS SO THAT YOU CAN MOP AND SWEEP UNDERNEATH OR ON WHEELS.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAKS IN THE DRAIN VEG SINK. REPAIR2. LEAKS AT THE FAUCETS UTENSIL SINK. REPAIR3. SPRAY ARM NOT WORKING AT DISHMACHINE (WATER FROZEN) REPAIR 4. CLEAN OUT THE DRAIN IN FRONT OF THE HAND SINK (IT IS FULL OF GREASE) INSTALL COVER ON DRAIN.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAKS IN THE DRAIN VEG SINK. REPAIR2. LEAKS AT THE FAUCETS UTENSIL SINK. REPAIR3. SPRAY ARM NOT WORKING AT DISHMACHINE (WATER FROZEN) REPAIR 4. CLEAN OUT THE DRAIN IN FRONT OF THE HAND SINK (IT IS FULL OF GREASE) INSTALL COVER ON DRAIN.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAKS IN THE DRAIN VEG SINK. REPAIR2. LEAKS AT THE FAUCETS UTENSIL SINK. REPAIR3. SPRAY ARM NOT WORKING AT DISHMACHINE (WATER FROZEN) REPAIR 4. CLEAN OUT THE DRAIN IN FRONT OF THE HAND SINK (IT IS FULL OF GREASE) INSTALL COVER ON DRAIN.
Location: Dish machine area
Equipment: -
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAKS IN THE DRAIN VEG SINK. REPAIR2. LEAKS AT THE FAUCETS UTENSIL SINK. REPAIR3. SPRAY ARM NOT WORKING AT DISHMACHINE (WATER FROZEN) REPAIR 4. CLEAN OUT THE DRAIN IN FRONT OF THE HAND SINK (IT IS FULL OF GREASE) INSTALL COVER ON DRAIN.
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: THERE WERE PLASTIC CONTAINERS WITHOUT A HANDLE IN THE FLOUR. USE ONLY SCOOPS WITH HANDLES. STORE SCOOPS SO THAT THE HANDLE IS NOT IN THE FOOD.
Location: Dry storage
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A MOP RACK TO HANG UP MOPS AND BROOMS.
Location: Dry storage
- Floors, walls, ceilings design (corrected)
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: INSTALL A COVER ON THE BACK SIDE OF THE FISH TANKS - SMOOTH WASHABLE AND NONABSORBENT.
Location: Kitchen
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH THE WALL ON THE RAMP BY THE PASS THRUFINISH THE TILE COVE BASE AT PLACES THROUGHOUT (ENSURE THAT TILES ARE PROPERLY GROUTED AND SEALED TO THE WALL)
Location: Kitchen
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH THE WALL ON THE RAMP BY THE PASS THRUFINISH THE TILE COVE BASE AT PLACES THROUGHOUT (ENSURE THAT TILES ARE PROPERLY GROUTED AND SEALED TO THE WALL)
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: THERE WERE SOME OLD MOUSE DROPPINGS UNDER THE SHELVES IN THE DRY STORAGE. SWEEP UNDER THE SHELVES EVERY NIGHT TO MONITOR ANY NEW MOUSE ACTIVITY.
Location: Dry storage
|
02/08/2013 | Pre-Licensing Recheck |
| No violation noted during this evaluation. | 02/01/2013 | Illness Complaint |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: ELECTRIC OUTLET COVER MISSING BEHIND ICE MACHINE. INSTALL COVER.
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: THERE IS A PREP TABLE WITH FOODSERVICE EQUIPMENT NEXT TO THE WATER HEATER. THE WATER HEATER IS NOT EASILY CLEANABLE. REMOVE THE PREP TABLE NEXT TO THE WATER HEATER. DO NOT STORE ANY COMBUSTIBLES NEXT TO WATER HEATER. THE ROLLING RACK WHICH IS ENCLOSED COULD BE STORED NEXT TO THE WATER HEATER JUST OUTSIDE THE DOOR TO THE WALK IN COOLER.
Location: Kitchen
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: STORE DISHMACHINE CHEMICALS ON 6" METAL OR PLASTIC RACKS SO THAT YOU CAN MOP AND SWEEP UNDERNEATH OR ON WHEELS.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAKS IN THE DRAIN VEG SINK. REPAIR2. LEAKS AT THE FAUCETS UTENSIL SINK. REPAIR3. SPRAY ARM NOT WORKING AT DISHMACHINE (WATER FROZEN) REPAIR 4. CLEAN OUT THE DRAIN IN FRONT OF THE HAND SINK (IT IS FULL OF GREASE) INSTALL COVER ON DRAIN.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAKS IN THE DRAIN VEG SINK. REPAIR2. LEAKS AT THE FAUCETS UTENSIL SINK. REPAIR3. SPRAY ARM NOT WORKING AT DISHMACHINE (WATER FROZEN) REPAIR 4. CLEAN OUT THE DRAIN IN FRONT OF THE HAND SINK (IT IS FULL OF GREASE) INSTALL COVER ON DRAIN.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAKS IN THE DRAIN VEG SINK. REPAIR2. LEAKS AT THE FAUCETS UTENSIL SINK. REPAIR3. SPRAY ARM NOT WORKING AT DISHMACHINE (WATER FROZEN) REPAIR 4. CLEAN OUT THE DRAIN IN FRONT OF THE HAND SINK (IT IS FULL OF GREASE) INSTALL COVER ON DRAIN.
Location: Dish machine area
Equipment: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAKS IN THE DRAIN VEG SINK. REPAIR2. LEAKS AT THE FAUCETS UTENSIL SINK. REPAIR3. SPRAY ARM NOT WORKING AT DISHMACHINE (WATER FROZEN) REPAIR 4. CLEAN OUT THE DRAIN IN FRONT OF THE HAND SINK (IT IS FULL OF GREASE) INSTALL COVER ON DRAIN.
Location: Kitchen
- 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: THERE WERE PLASTIC CONTAINERS WITHOUT A HANDLE IN THE FLOUR. USE ONLY SCOOPS WITH HANDLES. STORE SCOOPS SO THAT THE HANDLE IS NOT IN THE FOOD.
Location: Dry storage
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A MOP RACK TO HANG UP MOPS AND BROOMS.
Location: Dry storage
- Floors, walls, ceilings design
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: INSTALL A COVER ON THE BACK SIDE OF THE FISH TANKS - SMOOTH WASHABLE AND NONABSORBENT.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH THE WALL ON THE RAMP BY THE PASS THRUFINISH THE TILE COVE BASE AT PLACES THROUGHOUT (ENSURE THAT TILES ARE PROPERLY GROUTED AND SEALED TO THE WALL)
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH THE WALL ON THE RAMP BY THE PASS THRUFINISH THE TILE COVE BASE AT PLACES THROUGHOUT (ENSURE THAT TILES ARE PROPERLY GROUTED AND SEALED TO THE WALL)
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: THERE WERE SOME OLD MOUSE DROPPINGS UNDER THE SHELVES IN THE DRY STORAGE. SWEEP UNDER THE SHELVES EVERY NIGHT TO MONITOR ANY NEW MOUSE ACTIVITY.
Location: Dry storage
|
01/25/2013 | Pre-Licensing |
- Smoking Distance (corrected)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: KITCHEN REAR DOOR
- 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. RAW EGGS SITTING OUT 2. TOFU AT ROOM TEMPERATURE - DISCARDED3. GARLIC & OIL AT ROOM TEMPERATURE - DISCARDED
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. RAW EGGS SITTING OUT 2. TOFU AT ROOM TEMPERATURE - DISCARDED3. GARLIC & OIL AT ROOM TEMPERATURE - DISCARDED
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.
Comments: OBSERVED EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW EGGS NESTING VEGETABLES (BEAN CURD)2. RAW CHICKEN STORED OVER BEEF AND VEGETABLES3. RAW TOMATOES STORED IN SAME CONTAINER WITH RAW BEEF
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW EGGS NESTING VEGETABLES (BEAN CURD)2. RAW CHICKEN STORED OVER BEEF AND VEGETABLES3. RAW TOMATOES STORED IN SAME CONTAINER WITH RAW BEEF
Location: Kitchen
Equipment: Walk in cooler
- 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: SMALL BOWLS INSIDE - DO NOT STORE ANYTHING INSIDE HANDSINK
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. RINSING THERMOMETER
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: READY TO EAT FOODS NOT DATED
Location: Kitchen
Equipment: Prep Top Cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH STORED ON CUTTING BOARD
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.
Comments: FROZEN FISH ON DRAIN BOARD OF 3-BAY
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PEPSI GLASS COOLER
Location: Kitchen
Equipment: Reach in cooler
- 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: FOOD PREPPED ON FLOOR
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SOILED ON THE BOTTOM
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SOILED ON THE BOTTOM
Location: Kitchen
Equipment: Can opener
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- 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: FOOD SIGNS IN WIC ARE MOLDING - REPLACE
Location: Kitchen
Equipment: Walk in cooler
|
01/25/2013 | Recheck |
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: At the time of inspection a plastic curtain was in place between the construction area and the food prep area of the kitchen. The curtain as currently installed does not offer an effective barrier as there are gaps on the sides and bottom of the curtain. The barrier must reach from the ceiling to the floor and eliminate alll gaps on the sides (including the exhaust hood. A proper barrier was erected at the time of inspection. Be sure to clean and sanitize all equipment on the construction side of the kitchen before opening. Cllean all floors, walls etc to prevent contamination of food.
Location: Kitchen
|
01/09/2013 | Non-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: Fried tofu
Location: Kitchen
Equipment: Prep Top Cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Chicken tray sitting on the trash can. Do not sit foods on top of the trash can.
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: Dirty dishes with 3-bay with food thawing. Put dirty dishes in dishmachine area
Location: Kitchen
Equipment: 3-bay
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Fish2. Jellyfish3. Pork skins
Location: Kitchen
Equipment: 3-bay
|
12/27/2012 | Non-Illness Complaint 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: Fried tofu
Location: Kitchen
Equipment: Prep Top Cooler
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Chicken tray sitting on the trash can. Do not sit foods on top of the trash can.
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: Dirty dishes with 3-bay with food thawing. Put dirty dishes in dishmachine area
Location: Kitchen
Equipment: 3-bay
- 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: 1. Fish2. Jellyfish3. Pork skins
Location: Kitchen
Equipment: 3-bay
|
12/24/2012 | Non-Illness Complaint |
- Smoking Distance (corrected)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: KITCHEN REAR DOOR
- 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. RAW EGGS SITTING OUT 2. TOFU AT ROOM TEMPERATURE - DISCARDED3. GARLIC & OIL AT ROOM TEMPERATURE - DISCARDED
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. RAW EGGS SITTING OUT 2. TOFU AT ROOM TEMPERATURE - DISCARDED3. GARLIC & OIL AT ROOM TEMPERATURE - DISCARDED
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.
Comments: OBSERVED EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW EGGS NESTING VEGETABLES (BEAN CURD)2. RAW CHICKEN STORED OVER BEEF AND VEGETABLES3. RAW TOMATOES STORED IN SAME CONTAINER WITH RAW BEEF
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW EGGS NESTING VEGETABLES (BEAN CURD)2. RAW CHICKEN STORED OVER BEEF AND VEGETABLES3. RAW TOMATOES STORED IN SAME CONTAINER WITH RAW BEEF
Location: Kitchen
Equipment: Walk in cooler
- 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: SMALL BOWLS INSIDE - DO NOT STORE ANYTHING INSIDE HANDSINK
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. RINSING THERMOMETER
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: READY TO EAT FOODS NOT DATED
Location: Kitchen
Equipment: Prep Top Cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH STORED ON CUTTING BOARD
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.
Comments: FROZEN FISH ON DRAIN BOARD OF 3-BAY
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PEPSI GLASS COOLER
Location: Kitchen
Equipment: Reach in cooler
- 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: FOOD PREPPED ON FLOOR
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SOILED ON THE BOTTOM
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SOILED ON THE BOTTOM
Location: Kitchen
Equipment: Can opener
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- 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: FOOD SIGNS IN WIC ARE MOLDING - REPLACE
Location: Kitchen
Equipment: Walk in cooler
|
12/20/2012 | Recheck |
- Smoking Distance (corrected)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: KITCHEN REAR DOOR
- 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. RAW EGGS SITTING OUT 2. TOFU AT ROOM TEMPERATURE - DISCARDED3. GARLIC & OIL AT ROOM TEMPERATURE - DISCARDED
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. RAW EGGS SITTING OUT 2. TOFU AT ROOM TEMPERATURE - DISCARDED3. GARLIC & OIL AT ROOM TEMPERATURE - DISCARDED
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.
Comments: OBSERVED EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW EGGS NESTING VEGETABLES (BEAN CURD)2. RAW CHICKEN STORED OVER BEEF AND VEGETABLES3. RAW TOMATOES STORED IN SAME CONTAINER WITH RAW BEEF
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW EGGS NESTING VEGETABLES (BEAN CURD)2. RAW CHICKEN STORED OVER BEEF AND VEGETABLES3. RAW TOMATOES STORED IN SAME CONTAINER WITH RAW BEEF
Location: Kitchen
Equipment: Walk in cooler
- 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: SMALL BOWLS INSIDE - DO NOT STORE ANYTHING INSIDE HANDSINK
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. RINSING THERMOMETER
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: READY TO EAT FOODS NOT DATED
Location: Kitchen
Equipment: Prep Top Cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH STORED ON CUTTING BOARD
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.
Comments: FROZEN FISH ON DRAIN BOARD OF 3-BAY
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PEPSI GLASS COOLER
Location: Kitchen
Equipment: Reach in cooler
- 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: FOOD PREPPED ON FLOOR
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SOILED ON THE BOTTOM
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SOILED ON THE BOTTOM
Location: Kitchen
Equipment: Can opener
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- 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: FOOD SIGNS IN WIC ARE MOLDING - REPLACE
Location: Kitchen
Equipment: Walk in cooler
|
11/05/2012 | Recheck |
- Smoking Distance (corrected)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: KITCHEN REAR DOOR
- 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. RAW EGGS SITTING OUT 2. TOFU AT ROOM TEMPERATURE - DISCARDED3. GARLIC & OIL AT ROOM TEMPERATURE - DISCARDED
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. RAW EGGS SITTING OUT 2. TOFU AT ROOM TEMPERATURE - DISCARDED3. GARLIC & OIL AT ROOM TEMPERATURE - DISCARDED
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.
Comments: OBSERVED EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW EGGS NESTING VEGETABLES (BEAN CURD)2. RAW CHICKEN STORED OVER BEEF AND VEGETABLES3. RAW TOMATOES STORED IN SAME CONTAINER WITH RAW BEEF
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW EGGS NESTING VEGETABLES (BEAN CURD)2. RAW CHICKEN STORED OVER BEEF AND VEGETABLES3. RAW TOMATOES STORED IN SAME CONTAINER WITH RAW BEEF
Location: Kitchen
Equipment: Walk in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: SMALL BOWLS INSIDE - DO NOT STORE ANYTHING INSIDE HANDSINK
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. RINSING THERMOMETER
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: READY TO EAT FOODS NOT DATED
Location: Kitchen
Equipment: Prep Top Cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH STORED ON CUTTING BOARD
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.
Comments: FROZEN FISH ON DRAIN BOARD OF 3-BAY
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PEPSI GLASS COOLER
Location: Kitchen
Equipment: Reach in cooler
- 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: FOOD PREPPED ON FLOOR
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SOILED ON THE BOTTOM
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SOILED ON THE BOTTOM
Location: Kitchen
Equipment: Can opener
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- 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: FOOD SIGNS IN WIC ARE MOLDING - REPLACE
Location: Kitchen
Equipment: Walk in cooler
|
10/05/2012 | Recheck |
- Smoking Distance
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: KITCHEN REAR DOOR
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. RAW EGGS SITTING OUT 2. TOFU AT ROOM TEMPERATURE - DISCARDED3. GARLIC & OIL AT ROOM TEMPERATURE - DISCARDED
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. RAW EGGS SITTING OUT 2. TOFU AT ROOM TEMPERATURE - DISCARDED3. GARLIC & OIL AT ROOM TEMPERATURE - DISCARDED
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.
Comments: OBSERVED EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS
- 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: 1. RAW EGGS NESTING VEGETABLES (BEAN CURD)2. RAW CHICKEN STORED OVER BEEF AND VEGETABLES3. RAW TOMATOES STORED IN SAME CONTAINER WITH RAW BEEF
Location: Kitchen
Equipment: Prep Top 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: 1. RAW EGGS NESTING VEGETABLES (BEAN CURD)2. RAW CHICKEN STORED OVER BEEF AND VEGETABLES3. RAW TOMATOES STORED IN SAME CONTAINER WITH RAW BEEF
Location: Kitchen
Equipment: Walk in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: SMALL BOWLS INSIDE - DO NOT STORE ANYTHING INSIDE HANDSINK
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. RINSING THERMOMETER
Location: Kitchen
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: READY TO EAT FOODS NOT DATED
Location: Kitchen
Equipment: Prep Top Cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH STORED ON CUTTING BOARD
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.
Comments: FROZEN FISH ON DRAIN BOARD OF 3-BAY
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PEPSI GLASS COOLER
Location: Kitchen
Equipment: Reach in cooler
- 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: FOOD PREPPED ON FLOOR
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SOILED ON THE BOTTOM
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: SOILED ON THE BOTTOM
Location: Kitchen
Equipment: Can opener
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- 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: FOOD SIGNS IN WIC ARE MOLDING - REPLACE
Location: Kitchen
Equipment: Walk in cooler
|
09/28/2012 | 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: ChickenBeefSeafood (conch)
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: One (1) live
Location: Kitchen
- 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: Handwashing before glove use x 2
- 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: Ground pork over ready to eat foods (fried chicken, etc...)
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Warewashing in handsink. Washing beer glasses, wash in 3-bay downstairs. Wash, rinse, and sanitize glassware. Washing and rinsing only.
Location: Wait staff area
Equipment: Hand sink
- 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: No soap used
Location: Kitchen
Equipment: Hand sink
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Rice dated 05/02/12
Location: Kitchen
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer too strong in spray bottles, dilute with water
Location: Wait staff area
- 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: Wood cutting board x 2
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: One (1) dead roach
Location: Dry storage
|
06/01/2012 | 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: ChickenBeefSeafood (conch)
Location: Kitchen
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: One (1) live
Location: Kitchen
- 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: Handwashing before glove use x 2
- 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: Ground pork over ready to eat foods (fried chicken, etc...)
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Warewashing in handsink. Washing beer glasses, wash in 3-bay downstairs. Wash, rinse, and sanitize glassware. Washing and rinsing only.
Location: Wait staff area
Equipment: Hand sink
- 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: No soap used
Location: Kitchen
Equipment: Hand sink
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Rice dated 05/02/12
Location: Kitchen
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer too strong in spray bottles, dilute with water
Location: Wait staff area
- 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: Wood cutting board x 2
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: One (1) dead roach
Location: Dry storage
|
05/25/2012 | 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: ChickenBeefSeafood (conch)
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Ground pork over ready to eat foods (fried chicken, etc...)
Location: Cook line
Equipment: Prep Top Cooler
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: No soap used
Location: Kitchen
Equipment: Hand sink
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Rice dated 05/02/12
Location: Kitchen
Equipment: Walk in cooler
- 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: Wood cutting board x 2
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: One (1) dead roach
Location: Dry storage
|
05/19/2012 | 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: 1. Tofu, par cooked vegetables, cooked vegetables in temperature danger zone, needs to be fried and kept hot at 135 F or cooled and kept cold until needed2. Fish and meat - 55-78 degrees F. Person in charge discarded fish. Keep cold.
Location: Cook line
- 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. Tofu, par cooked vegetables, cooked vegetables in temperature danger zone, needs to be fried and kept hot at 135 F or cooled and kept cold until needed2. Fish and meat - 55-78 degrees F. Person in charge discarded fish. Keep cold.
Location: Prep area
- 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: Residential Raid bug spray
Location: Dry storage
- Maintaining shellfish tags (corrected)
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 05/01/12:One (1) live cockroach found
Location: Dry storage
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dishmachine not sanitizing at the right concentration, 0 ppm
Location: Dish machine area
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 05/01/12:Poultry stored over eggplant, bean sprouts, and beef.
Location: Kitchen
Equipment: Walk in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: NESTING FOOD ITEMS IN WALK IN COOLER. DISCONTINUE.04/28/12:1. Foods on sheet pan sitting on trash cans. STOP PUTTING FOOD ON TRASH CANS.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: NESTING FOOD ITEMS IN WALK IN COOLER. DISCONTINUE.04/28/12:1. Foods on sheet pan sitting on trash cans. STOP PUTTING FOOD ON TRASH CANS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP TABLES AND SMOKER.
Location: Kitchen
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP TABLES AND SMOKER.
Equipment: ------------ Miscellaneous -----------
- 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.
Location: Kitchen
Equipment: Can opener
- 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: Cans x 4
Location: Cook line
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: WELDED/DISREPAIR - REPLACE.DISCONTINUE USE OF PAINT BRUSH.
Location: Kitchen
Equipment: Veg. Sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 2X4 PROPPING UP 3-BAY SINK DRAIN BOARD. REPAIR/REMOVE.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL WITH SILICONE SEALER.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL WITH SILICONE SEALER.
Location: Wait staff area
- 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: Raw meats stored under the 3-bay. Do not store food on the floor.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL SHELVING IN KITCHEN AND DISHMACHINE DRAIN BOARDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL SHELVING IN KITCHEN AND DISHMACHINE DRAIN BOARDS.
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water faucet
Location: Kitchen
Equipment: 2-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
Equipment: Dishmachine
- 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.
Location: Kitchen
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Sticky traps x 3
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: SECOND HOOD - ENSURE COOKING EQUIPMENT IS UNDERNEATH HOOD.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: KEEP SCREEN DOOR CLOSED.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: *Entryway to walk in cooler in disrepair. Repair.
Location: Walk-in cooler
- 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: Dish machine area
- 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: Fish x 205/01/12:Frozen vegetables thawing at room temperature
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1-DOOR REACH IN COOLER WITH GLASS DOORS.
Location: Prep area
Equipment: Reach in cooler
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Location: Cook line
Equipment: Prep Top Cooler
|
05/09/2012 | Pre-Licensing 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: 1. Tofu, par cooked vegetables, cooked vegetables in temperature danger zone, needs to be fried and kept hot at 135 F or cooled and kept cold until needed2. Fish and meat - 55-78 degrees F. Person in charge discarded fish. Keep cold.
Location: Cook line
- 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. Tofu, par cooked vegetables, cooked vegetables in temperature danger zone, needs to be fried and kept hot at 135 F or cooled and kept cold until needed2. Fish and meat - 55-78 degrees F. Person in charge discarded fish. Keep cold.
Location: Prep area
- 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: Residential Raid bug spray
Location: Dry storage
- Maintaining shellfish tags
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Location: Kitchen
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 05/01/12:One (1) live cockroach found
Location: Dry storage
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dishmachine not sanitizing at the right concentration, 0 ppm
Location: Dish machine area
Equipment: Dishmachine
- 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: 05/01/12:Poultry stored over eggplant, bean sprouts, and beef.
Location: Kitchen
Equipment: Walk in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: NESTING FOOD ITEMS IN WALK IN COOLER. DISCONTINUE.04/28/12:1. Foods on sheet pan sitting on trash cans. STOP PUTTING FOOD ON TRASH CANS.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: NESTING FOOD ITEMS IN WALK IN COOLER. DISCONTINUE.04/28/12:1. Foods on sheet pan sitting on trash cans. STOP PUTTING FOOD ON TRASH CANS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP TABLES AND SMOKER.
Location: Kitchen
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP TABLES AND SMOKER.
Equipment: ------------ Miscellaneous -----------
- 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.
Location: Kitchen
Equipment: Can opener
- 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: Cans x 4
Location: Cook line
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: WELDED/DISREPAIR - REPLACE.DISCONTINUE USE OF PAINT BRUSH.
Location: Kitchen
Equipment: Veg. Sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 2X4 PROPPING UP 3-BAY SINK DRAIN BOARD. REPAIR/REMOVE.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL WITH SILICONE SEALER.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL WITH SILICONE SEALER.
Location: Wait staff area
- 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: Raw meats stored under the 3-bay. Do not store food on the floor.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL SHELVING IN KITCHEN AND DISHMACHINE DRAIN BOARDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL SHELVING IN KITCHEN AND DISHMACHINE DRAIN BOARDS.
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water faucet
Location: Kitchen
Equipment: 2-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
Equipment: Dishmachine
- 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.
Location: Kitchen
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Sticky traps x 3
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: SECOND HOOD - ENSURE COOKING EQUIPMENT IS UNDERNEATH HOOD.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: KEEP SCREEN DOOR CLOSED.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: *Entryway to walk in cooler in disrepair. Repair.
Location: Walk-in cooler
- 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: Dish machine area
- 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: Fish x 205/01/12:Frozen vegetables thawing at room temperature
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1-DOOR REACH IN COOLER WITH GLASS DOORS.
Location: Prep area
Equipment: Reach in cooler
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Location: Cook line
Equipment: Prep Top Cooler
|
05/02/2012 | Pre-Licensing 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. Tofu, par cooked vegetables, cooked vegetables in temperature danger zone, needs to be fried and kept hot at 135 F or cooled and kept cold until needed2. Fish and meat - 55-78 degrees F. Person in charge discarded fish. Keep cold.
Location: Cook line
- 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. Tofu, par cooked vegetables, cooked vegetables in temperature danger zone, needs to be fried and kept hot at 135 F or cooled and kept cold until needed2. Fish and meat - 55-78 degrees F. Person in charge discarded fish. Keep cold.
Location: Prep area
- 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: Residential Raid bug spray
Location: Dry storage
- Maintaining shellfish tags
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dishmachine not sanitizing at the right concentration, 0 ppm
Location: Dish machine area
Equipment: Dishmachine
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: NESTING FOOD ITEMS IN WALK IN COOLER. DISCONTINUE.04/28/12:1. Foods on sheet pan sitting on trash cans. STOP PUTTING FOOD ON TRASH CANS.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: NESTING FOOD ITEMS IN WALK IN COOLER. DISCONTINUE.04/28/12:1. Foods on sheet pan sitting on trash cans. STOP PUTTING FOOD ON TRASH CANS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP TABLES AND SMOKER.
Location: Kitchen
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP TABLES AND SMOKER.
Equipment: ------------ Miscellaneous -----------
- 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.
Location: Kitchen
Equipment: Can opener
- 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: Cans x 4
Location: Cook line
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: WELDED/DISREPAIR - REPLACE.DISCONTINUE USE OF PAINT BRUSH.
Location: Kitchen
Equipment: Veg. Sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 2X4 PROPPING UP 3-BAY SINK DRAIN BOARD. REPAIR/REMOVE.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL WITH SILICONE SEALER.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL WITH SILICONE SEALER.
Location: Wait staff area
- 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: Raw meats stored under the 3-bay. Do not store food on the floor.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL SHELVING IN KITCHEN AND DISHMACHINE DRAIN BOARDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL SHELVING IN KITCHEN AND DISHMACHINE DRAIN BOARDS.
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water faucet
Location: Kitchen
Equipment: 2-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
Equipment: Dishmachine
- 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.
Location: Kitchen
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Sticky traps x 3
Location: Dry storage
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: SECOND HOOD - ENSURE COOKING EQUIPMENT IS UNDERNEATH HOOD.
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.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: KEEP SCREEN DOOR CLOSED.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: *Entryway to walk in cooler in disrepair. Repair.
Location: Walk-in cooler
- 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: Dish machine area
- 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: Fish x 2
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1-DOOR REACH IN COOLER WITH GLASS DOORS.
Location: Prep area
Equipment: Reach in cooler
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Location: Cook line
Equipment: Prep Top Cooler
|
04/28/2012 | Pre-Licensing 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. Tofu, par cooked vegetables, cooked vegetables in temperature danger zone, needs to be fried and kept hot at 135 F or cooled and kept cold until needed2. Fish and meat - 55-78 degrees F. Person in charge discarded fish. Keep cold.
Location: Cook line
- 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. Tofu, par cooked vegetables, cooked vegetables in temperature danger zone, needs to be fried and kept hot at 135 F or cooled and kept cold until needed2. Fish and meat - 55-78 degrees F. Person in charge discarded fish. Keep cold.
Location: Prep area
- 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: Residential Raid bug spray
Location: Dry storage
- Maintaining shellfish tags
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dishmachine not sanitizing at the right concentration, 0 ppm
Location: Dish machine area
Equipment: Dishmachine
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: NESTING FOOD ITEMS IN WALK IN COOLER. DISCONTINUE.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP TABLES AND SMOKER.
Location: Kitchen
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP TABLES AND SMOKER.
Equipment: ------------ Miscellaneous -----------
- 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.
Location: Kitchen
Equipment: Can opener
- 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: Cans x 4
Location: Cook line
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: WELDED/DISREPAIR - REPLACE.DISCONTINUE USE OF PAINT BRUSH.
Location: Kitchen
Equipment: Veg. Sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 2X4 PROPPING UP 3-BAY SINK DRAIN BOARD. REPAIR/REMOVE.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL WITH SILICONE SEALER.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL WITH SILICONE SEALER.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL SHELVING IN KITCHEN AND DISHMACHINE DRAIN BOARDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL SHELVING IN KITCHEN AND DISHMACHINE DRAIN BOARDS.
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water faucet
Location: Kitchen
Equipment: 2-bay
- 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.
Equipment: Dishmachine
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Sticky traps x 3
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: SECOND HOOD - ENSURE COOKING EQUIPMENT IS UNDERNEATH HOOD.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: KEEP SCREEN DOOR CLOSED.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: *Entryway to walk in cooler in disrepair. Repair.
Location: Walk-in cooler
- 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: Dish machine area
- 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: Fish x 2
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1-DOOR REACH IN COOLER WITH GLASS DOORS.
Location: Prep area
Equipment: Reach in cooler
- Readable thermometer
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Location: Cook line
Equipment: Prep Top Cooler
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04/20/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Szechwan Garden Restaurant LLC, 3649 LAFAYETTE RD, Indianapolis, IN »