- 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: EMPLOYEE EATING IN BACK PREP AREA.EMPLOYEES SHOULD EAT IN DESIGNATED AREAS AWAY FROM FOOD PREPARATION.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL ON INTERIOR SURFACE OF HOBART DICING EQUIPMENT.ENSURE DICER HAS BEEN THOROUGHLY CLEANED AND SANITIZED AFTER EACH USE.2. EMPLOYEE FOOD MIXED WITH FOOD DESIGNATED FOR CONSUMERS INSIDE WALK IN COOLER.EMPLOYEE FOOD SHOULD BE STORED SEPARATE FROM FOOD DESIGNATED FOR CONSUMERS. STORE FOOD ON LOWEST SHELF IN MARKED CONTAINER.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL ON INTERIOR SURFACE OF HOBART DICING EQUIPMENT.ENSURE DICER HAS BEEN THOROUGHLY CLEANED AND SANITIZED AFTER EACH USE.2. EMPLOYEE FOOD MIXED WITH FOOD DESIGNATED FOR CONSUMERS INSIDE WALK IN COOLER.EMPLOYEE FOOD SHOULD BE STORED SEPARATE FROM FOOD DESIGNATED FOR CONSUMERS. STORE FOOD ON LOWEST SHELF IN MARKED CONTAINER.
Location: Walk-in cooler
- 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: UNPACKAGED FROZEN CHICKEN STORED DIRECTLY IN PLASTIC GROCERY BAGS.DISCONTINUE STORING FOOD IN THESE TYPE OF BAGS. PROVIDE FOOD APPROVED STORAGE BAGS.
Location: Kitchen (back)
Equipment: reach in freezer
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: INDIVIDUAL FOOD SAFETY CERTIFIED ON FILE DOES NOT WORK AT THIS ESTABLISHMENT.PROVIDE A CERTIFIED FOOD HANDLER.RECHECK; NOT CORRECTED. UNDER NEW MANAGEMENT. MANAGER IS IN THE PROCESS OF SCHEDULING A DATE FOR FOOD SAFETY COURSE AND EXAM. RECHECK SCHEDULED.
- 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 ON HOOD MOST RECENT INSPECTION JULY 2013.SYSTEM SHOULD BE INSPECTED EVERY SIX MONTHS. SCHEDULE SERVICE TO HAVE ANSUL SYSTEM INSPECTED ON HOOD.RECHECK 9/25/14: NOT CORRECTED. MANAGER STATED SERVICE SCHEDULED NEXT WEEK TO HAVE FIRE SUPPRESSION SYSTEM INSPECTED.
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: TRASH DUMPSTER LIDS OPEN BEHIND BUILDING OUTSIDE.KEEP DUMPSTERS CLOSED.
Location: Dumpster area
- 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: EXHAUST SYSTEM ON HOOD MOST RECENT CLEANING AUG 18, 2013.SYSTEM SHOULD BE CLEANED EVERY SIX MONTHS. SCHEDULE CLEANING FOR HOOD SYSTEM.RECHECK: NOT CORRECTED. EXHAUST HOOD SYSTEM SCHEDULED FOR CLEANING NEXT WEEK ACCORDING TO MANAGER.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING TILES MISSING ABOVE WALK IN COOLER.PROVIDE MISSING TILES.
Location: Kitchen (back)
|
09/25/2014 | Recheck |
- 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: EMPLOYEE EATING IN BACK PREP AREA.EMPLOYEES SHOULD EAT IN DESIGNATED AREAS AWAY FROM FOOD PREPARATION.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL ON INTERIOR SURFACE OF HOBART DICING EQUIPMENT.ENSURE DICER HAS BEEN THOROUGHLY CLEANED AND SANITIZED AFTER EACH USE.2. EMPLOYEE FOOD MIXED WITH FOOD DESIGNATED FOR CONSUMERS INSIDE WALK IN COOLER.EMPLOYEE FOOD SHOULD BE STORED SEPARATE FROM FOOD DESIGNATED FOR CONSUMERS. STORE FOOD ON LOWEST SHELF IN MARKED CONTAINER.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL ON INTERIOR SURFACE OF HOBART DICING EQUIPMENT.ENSURE DICER HAS BEEN THOROUGHLY CLEANED AND SANITIZED AFTER EACH USE.2. EMPLOYEE FOOD MIXED WITH FOOD DESIGNATED FOR CONSUMERS INSIDE WALK IN COOLER.EMPLOYEE FOOD SHOULD BE STORED SEPARATE FROM FOOD DESIGNATED FOR CONSUMERS. STORE FOOD ON LOWEST SHELF IN MARKED CONTAINER.
Location: 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: UNPACKAGED FROZEN CHICKEN STORED DIRECTLY IN PLASTIC GROCERY BAGS.DISCONTINUE STORING FOOD IN THESE TYPE OF BAGS. PROVIDE FOOD APPROVED STORAGE BAGS.
Location: Kitchen (back)
Equipment: reach in freezer
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: INDIVIDUAL FOOD SAFETY CERTIFIED ON FILE DOES NOT WORK AT THIS ESTABLISHMENT.PROVIDE A CERTIFIED FOOD HANDLER.
- 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 ON HOOD MOST RECENT INSPECTION JULY 2013.SYSTEM SHOULD BE INSPECTED EVERY SIX MONTHS. SCHEDULE SERVICE TO HAVE ANSUL SYSTEM INSPECTED ON HOOD.
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: TRASH DUMPSTER LIDS OPEN BEHIND BUILDING OUTSIDE.KEEP DUMPSTERS CLOSED.
Location: Dumpster area
- 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: EXHAUST SYSTEM ON HOOD MOST RECENT CLEANING AUG 18, 2013.SYSTEM SHOULD BE CLEANED EVERY SIX MONTHS. SCHEDULE CLEANING FOR HOOD SYSTEM.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING TILES MISSING ABOVE WALK IN COOLER.PROVIDE MISSING TILES.
Location: Kitchen (back)
|
09/17/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE BLADES STORED ON MAGNETIC STRIP SOILED WITH RUST RESIDUE.ENSURE KNIFE BLOCK IS MAINTAINED IN A CLEAN AND SANITIZED CONDITION BEFORE STORAGE OF KNIVES AND UTENSILS. RUST RESIDUES ON BLADE WILL CONTAMINATE THE FOOD.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: EXTERIOR AND INTERIOR SOAP DISPENSER SOILED WITH SCUM AND OTHER BUILD UP.KEEP HAND WASHING AIDS IN A CLEAN CONDITION TO PREVENT SPREAD OF BACTERIA. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TOILET DRAIN LINE IS CLOGGED IN RESTROOM FACILITY NOT IN USE, AND WHEN FLUSHED, WATER BACKS UP THROUGH FLOOR DRAIN.CLEAR DRAIN LINE.
Location: Restroom
- Restroom capacity (corrected)
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: WOMENS RESTROOM TURNED INTO UNISEX. SIGN REMOVED ON WOMENS RESTROOM DOOR. FACILITY FULLY FUNCTIONING.VOLUME OF SEATING INSIDE ESTABLISHMENT REQUIRES TWO TOILET FACILITIES AS REQUIRED BY LAW. PROVIDE SIGNAGE ON WOMENS RESTROOM DOOR AND ALLOW CUSTOMERS TO UTILIZE FACILITY.RECHECK: NOT CORRECTED. ACCORDING TO MANAGER, THE TOILET DRAIN LINE IS CLOGGED IN FACILITY NOT IN USE, AND WHEN FLUSHED, WATER BACKS UP THROUGH FLOOR DRAIN.
Location: Dining room
- 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: FILTERS MISSING ON THE HOOD.PROVIDE FILTERS WHERE NEEDED.
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FOOD RESIDUES ON SURFACES OF UTENSILS HANGING ON RACK NEAR THREE COMPARTMENT SINK.THOROUGHLY WASH UTENSILS TO REMOVE ALL FOOD RESIDUES AND BUILD UP.
Location: Kitchen (back)
- 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: EXHAUST CLEANING ON THE HOOD DUE FEB 1, 2014.PROVIDE SERVICE TO HAVE EXHAUST CLEANED.
Location: Kitchen
- 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: STICKY RESIDUES AND CALCIUM/LIME BUILD UP ON NEAR NOZZLES LOCATED ON SODA MACHINE IN DINING ROOM.
Location: Dining room
Equipment: Soda machine
|
05/07/2014 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE BLADES STORED ON MAGNETIC STRIP SOILED WITH RUST RESIDUE.ENSURE KNIFE BLOCK IS MAINTAINED IN A CLEAN AND SANITIZED CONDITION BEFORE STORAGE OF KNIVES AND UTENSILS. RUST RESIDUES ON BLADE WILL CONTAMINATE THE FOOD.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: EXTERIOR AND INTERIOR SOAP DISPENSER SOILED WITH SCUM AND OTHER BUILD UP.KEEP HAND WASHING AIDS IN A CLEAN CONDITION TO PREVENT SPREAD OF BACTERIA. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TOILET DRAIN LINE IS CLOGGED IN RESTROOM FACILITY NOT IN USE, AND WHEN FLUSHED, WATER BACKS UP THROUGH FLOOR DRAIN.CLEAR DRAIN LINE.
Location: Restroom
- Restroom capacity
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: WOMENS RESTROOM TURNED INTO UNISEX. SIGN REMOVED ON WOMENS RESTROOM DOOR. FACILITY FULLY FUNCTIONING.VOLUME OF SEATING INSIDE ESTABLISHMENT REQUIRES TWO TOILET FACILITIES AS REQUIRED BY LAW. PROVIDE SIGNAGE ON WOMENS RESTROOM DOOR AND ALLOW CUSTOMERS TO UTILIZE FACILITY.RECHECK: NOT CORRECTED. ACCORDING TO MANAGER, THE TOILET DRAIN LINE IS CLOGGED IN FACILITY NOT IN USE, AND WHEN FLUSHED, WATER BACKS UP THROUGH FLOOR DRAIN.
Location: Dining room
- 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: FILTERS MISSING ON THE HOOD.PROVIDE FILTERS WHERE NEEDED.
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FOOD RESIDUES ON SURFACES OF UTENSILS HANGING ON RACK NEAR THREE COMPARTMENT SINK.THOROUGHLY WASH UTENSILS TO REMOVE ALL FOOD RESIDUES AND BUILD UP.
Location: Kitchen (back)
- 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: EXHAUST CLEANING ON THE HOOD DUE FEB 1, 2014.PROVIDE SERVICE TO HAVE EXHAUST CLEANED.
Location: Kitchen
- 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: STICKY RESIDUES AND CALCIUM/LIME BUILD UP ON NEAR NOZZLES LOCATED ON SODA MACHINE IN DINING ROOM.
Location: Dining room
Equipment: Soda machine
|
05/01/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE BLADES STORED ON MAGNETIC STRIP SOILED WITH RUST RESIDUE.ENSURE KNIFE BLOCK IS MAINTAINED IN A CLEAN AND SANITIZED CONDITION BEFORE STORAGE OF KNIVES AND UTENSILS. RUST RESIDUES ON BLADE WILL CONTAMINATE THE FOOD.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: EXTERIOR AND INTERIOR SOAP DISPENSER SOILED WITH SCUM AND OTHER BUILD UP.KEEP HAND WASHING AIDS IN A CLEAN CONDITION TO PREVENT SPREAD OF BACTERIA. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
- Restroom capacity
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: WOMENS RESTROOM TURNED INTO UNISEX. SIGN REMOVED ON WOMENS RESTROOM DOOR. FACILITY FULLY FUNCTIONING.VOLUME OF SEATING INSIDE ESTABLISHMENT REQUIRES TWO TOILET FACILITIES AS REQUIRED BY LAW. PROVIDE SIGNAGE ON WOMENS RESTROOM DOOR AND ALLOW CUSTOMERS TO UTILIZE FACILITY.
Location: Dining room
- 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: FILTERS MISSING ON THE HOOD.PROVIDE FILTERS WHERE NEEDED.
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FOOD RESIDUES ON SURFACES OF UTENSILS HANGING ON RACK NEAR THREE COMPARTMENT SINK.THOROUGHLY WASH UTENSILS TO REMOVE ALL FOOD RESIDUES AND BUILD UP.
Location: Kitchen (back)
- 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: EXHAUST CLEANING ON THE HOOD DUE FEB 1, 2014.PROVIDE SERVICE TO HAVE EXHAUST CLEANED.
Location: Kitchen
- 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: STICKY RESIDUES AND CALCIUM/LIME BUILD UP ON NEAR NOZZLES LOCATED ON SODA MACHINE IN DINING ROOM.
Location: Dining room
Equipment: Soda machine
|
04/21/2014 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF DEGREASER STORED ON TABLE BELOW COUNTER TOP WITH CLEAN EQUIPMENT.STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED ON SHELVING SOILED WITH WITH BUILD UP.CLEAN AND SANITIZE SHELVING ON A REGULAR BASIS TO PREVENT BUILD UP.2. KNIFE BLADES STORED ON MAGNETIC STRIP SOILED WITH RUST BUILD UP.REMOVE RUST RESIDUE SURFACE OF STRIP. REPLACE IF RUST CANNOT BE REMOVED.
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.
Comments: WALL LOCATED ON THE LEFT INTERIOR OF THE WALK IN COOLER SOILED.CLEAN AND SANITIZE WALL THOROUGHLY.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF RICE STEAMER INSERT PEELING AND FLAKING LOCATED ON COOK LINE.REPLACE INSERT.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIOR SURFACES OF RICE COOKERS SOILED WITH BUILD UP LOCATED ON COOK LINE.CLEAN SURFACES THOROUGHLY ON A REGULAR BASIS.
Location: Cook line
|
12/30/2013 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF DEGREASER STORED ON TABLE BELOW COUNTER TOP WITH CLEAN EQUIPMENT.STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED ON SHELVING SOILED WITH WITH BUILD UP.CLEAN AND SANITIZE SHELVING ON A REGULAR BASIS TO PREVENT BUILD UP.2. KNIFE BLADES STORED ON MAGNETIC STRIP SOILED WITH RUST BUILD UP.REMOVE RUST RESIDUE SURFACE OF STRIP. REPLACE IF RUST CANNOT BE REMOVED.
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.
Comments: WALL LOCATED ON THE LEFT INTERIOR OF THE WALK IN COOLER SOILED.CLEAN AND SANITIZE WALL THOROUGHLY.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF RICE STEAMER INSERT PEELING AND FLAKING LOCATED ON COOK LINE.REPLACE INSERT.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIOR SURFACES OF RICE COOKERS SOILED WITH BUILD UP LOCATED ON COOK LINE.CLEAN SURFACES THOROUGHLY ON A REGULAR BASIS.
Location: Cook line
|
12/19/2013 | Routine |
- 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: UNLABLED BOTTLE OF DEGREASER STORED NEAR THREE COMPARTMENT SINK.LABEL BOTTLE WITH CONTENTS.
Location: Kitchen (back)
- 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: CAN OF W-D 40 STORED ON BOTTOM PREP SHELF IN BACK PREP AREA.STORE CHEMICALS IN A DESIGNATED AREA AWAY FROM SUPPLIES.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: THE SURFACE PEELING ON THE SURFACE OF THE INSERT HOLDING HOT STIR FRIED RICE ON COOK LINE.REPLACE INSERT TO PREVENT CONTAMINATION OF THE RICE.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD DRESIDUE ON THE BACK SIDE OF THE SLICER BEHIND BLADE GUARD.ENSURE SLICER IS DISMANTLED OR TAKEN APART TO ENSURE ALL FOOD SOIL IS PROPERLY REMOVED TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.2. CLEAN AND SANITIZED BUTCHER KNIVES STORED ON MAGNETIC STRIP SOILED WITH RUST.CLEAN AND SANITIZE STIP THOROUGHLY TO REMOVE ALL RUST AND PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Kitchen
Equipment: Slicer
- 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. EXTERIOR AND INTERIOR SURFACES OF DOORS AND LIGHT SWITCHES LOCATED IN MENS AND WOMENS RESTROOM SOILED WITH BUILD UP.2. FLOOR BELOW THREE COMPARTMENT SINK AND STORAGE SHELF ON LEFT END SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY. RECHECK: EXTERIOR AND INTERIOR SURFACES OF DOORS IN MENS AND WOMENS RESTROOMS SOILED. REMOVE BUILD UP. PAINT DOORS IF NECESSARY.
Location: Mens restroom
- 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. EXTERIOR AND INTERIOR SURFACES OF DOORS AND LIGHT SWITCHES LOCATED IN MENS AND WOMENS RESTROOM SOILED WITH BUILD UP.2. FLOOR BELOW THREE COMPARTMENT SINK AND STORAGE SHELF ON LEFT END SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY. RECHECK: EXTERIOR AND INTERIOR SURFACES OF DOORS IN MENS AND WOMENS RESTROOMS SOILED. REMOVE BUILD UP. PAINT DOORS IF NECESSARY.
Location: Womens restroom
- 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. EXTERIOR AND INTERIOR SURFACES OF DOORS AND LIGHT SWITCHES LOCATED IN MENS AND WOMENS RESTROOM SOILED WITH BUILD UP.2. FLOOR BELOW THREE COMPARTMENT SINK AND STORAGE SHELF ON LEFT END SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY. RECHECK: EXTERIOR AND INTERIOR SURFACES OF DOORS IN MENS AND WOMENS RESTROOMS SOILED. REMOVE BUILD UP. PAINT DOORS IF NECESSARY.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM STORAGE SHELF STICKY AND SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
- 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. GASKETS SOILED WITH BUILD UP LOCATED ON COOLER DRAWERS ON COOK LINE CONTAINING SHRIMP AND RAW CHICKEN.CLEAN AND SANITIZE GASKETS THOROUGHLY.
Location: Cook line
Equipment: Cold top
- 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: SPATULAS AND SERVING SPOONS STORED IN CONTAINERS OF WATER HOLDING AT 72 DEGREES F LOCATED NEXT TO RICE STEAMER AND ON THE END OF THE FLAT TOP ON GRILL LINE.STORE UTENSILS IN AN EMPTY CONTAINER AND CLEAN UTENSILS AT A MAXIMUM OF EVERY FOUR HOURS.
Location: Cook line
|
08/28/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABLED BOTTLE OF DEGREASER STORED NEAR THREE COMPARTMENT SINK.LABEL BOTTLE WITH CONTENTS.
Location: Kitchen (back)
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CAN OF W-D 40 STORED ON BOTTOM PREP SHELF IN BACK PREP AREA.STORE CHEMICALS IN A DESIGNATED AREA AWAY FROM SUPPLIES.
Location: Kitchen
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: THE SURFACE PEELING ON THE SURFACE OF THE INSERT HOLDING HOT STIR FRIED RICE ON COOK LINE.REPLACE INSERT TO PREVENT CONTAMINATION OF THE RICE.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD DRESIDUE ON THE BACK SIDE OF THE SLICER BEHIND BLADE GUARD.ENSURE SLICER IS DISMANTLED OR TAKEN APART TO ENSURE ALL FOOD SOIL IS PROPERLY REMOVED TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.2. CLEAN AND SANITIZED BUTCHER KNIVES STORED ON MAGNETIC STRIP SOILED WITH RUST.CLEAN AND SANITIZE STIP THOROUGHLY TO REMOVE ALL RUST AND PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Kitchen
Equipment: Slicer
- 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. EXTERIOR AND INTERIOR SURFACES OF DOORS AND LIGHT SWITCHES LOCATED IN MENS AND WOMENS RESTROOM SOILED WITH BUILD UP.2. FLOOR BELOW THREE COMPARTMENT SINK AND STORAGE SHELF ON LEFT END SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Mens restroom
- 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. EXTERIOR AND INTERIOR SURFACES OF DOORS AND LIGHT SWITCHES LOCATED IN MENS AND WOMENS RESTROOM SOILED WITH BUILD UP.2. FLOOR BELOW THREE COMPARTMENT SINK AND STORAGE SHELF ON LEFT END SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Womens restroom
- 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. EXTERIOR AND INTERIOR SURFACES OF DOORS AND LIGHT SWITCHES LOCATED IN MENS AND WOMENS RESTROOM SOILED WITH BUILD UP.2. FLOOR BELOW THREE COMPARTMENT SINK AND STORAGE SHELF ON LEFT END SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM STORAGE SHELF STICKY AND SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
- 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. GASKETS SOILED WITH BUILD UP LOCATED ON COOLER DRAWERS ON COOK LINE CONTAINING SHRIMP AND RAW CHICKEN.CLEAN AND SANITIZE GASKETS THOROUGHLY.
Location: Cook line
Equipment: Cold top
- 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: SPATULAS AND SERVING SPOONS STORED IN CONTAINERS OF WATER HOLDING AT 72 DEGREES F LOCATED NEXT TO RICE STEAMER AND ON THE END OF THE FLAT TOP ON GRILL LINE.STORE UTENSILS IN AN EMPTY CONTAINER AND CLEAN UTENSILS AT A MAXIMUM OF EVERY FOUR HOURS.
Location: Cook line
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08/21/2013 | Routine |
- 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: NO CHLORINE PRESENT IN SANITIZING SOLUTIONS IN BUCKETS ON COOK LINE AND IN THREE COMPARTMENT SINK DESIGNATED FOR SANITIZING. ENSURE SOLUTIONS ARE CHANGED EVERY TWO TO THREE HOURS TO MAINTAIN THE PROPER CONCENTRATION OF 50 TO 100 PPM CHLORINE. CORRETED ON SITE.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO CHLORINE PRESENT IN SANITIZING SOLUTIONS IN BUCKETS ON COOK LINE AND IN THREE COMPARTMENT SINK DESIGNATED FOR SANITIZING. ENSURE SOLUTIONS ARE CHANGED EVERY TWO TO THREE HOURS TO MAINTAIN THE PROPER CONCENTRATION OF 50 TO 100 PPM CHLORINE. CORRETED ON SITE.
Location: Kitchen (back)
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04/10/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MAGNETIC STRIP SOILED WITH RUST CONTAINING CLEAN AND SANITIZED KNIVES. REMOVE RUST BUILD UP. CLEAN AND SANITIZE 2.SPATULA SOILED WITH BUILD UP STORED ON MAGNETIC STRIP. CLEAN UTENSILS THOROUGHLY BEFORE STORAGE.3. CUTTING BOARDS NEAR REGISTER SOILED WITH BUILD UP. CLEAN THOROUGHLY.
Location: Kitchen (back)
- 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: EMPLOYEE RINSED CUTTING BOARD AT HAND SINK LOCATED AT THE SERVICE COUNTER. ENSURE HAND SINK IS UTILIZED FOR HAND WASHING ONLY. ALL UTENSILS AND EQUIPMENT SHOULD BE PROPERLY WASHED, RINSED AND SANITIZED IN THREE COMPARTMENT SINK.
Location: Service counter
- 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: CUTTING BOARD NOT SANITIZED AFTER CLEANING AT HAND SINK. ENSURE EQUIPMENT IS SANITIZED PROPERLY AT THREE COMPARTMENT SINK AFTER CLEANING.
Location: Service counter
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: WASH SOLUTION COLD AT THREE COMPARTMENT SINK. ENSURE WASH SOLUTION MAINTAINS 110 DEGREES OR MORE WHEN CLEANING DISH WARE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THREE BAY SINK BASINS DIRTY ON SURFACE AND SOILED WITH BUILD UP. CLEAN AND SANITIZE.2. THREE SPRAYER ARM SOILED WITH BUILD UP. CLEAN THOROUGHLY.
Location: Kitchen
- 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. KICK TRAY INSIDE ICE MACHINE SOILED WITH RUST. REMOVE RUST BUILD UP.2. SODA MACHINE NOZZLES AND SURROUNDING AREAS STICKY. CLEAN THOROUGHLY ON A REGULAR BASIS.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: RICE COOKERS SOILED ON THE INTERIOR, STICKY EXTERIORS. CLEAN THOROUGHLY.
Location: Kitchen
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12/21/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MAGNETIC STRIP SOILED WITH RUST CONTAINING CLEAN AND SANITIZED KNIVES. REMOVE RUST BUILD UP. CLEAN AND SANITIZE 2.SPATULA SOILED WITH BUILD UP STORED ON MAGNETIC STRIP. CLEAN UTENSILS THOROUGHLY BEFORE STORAGE.3. CUTTING BOARDS NEAR REGISTER SOILED WITH BUILD UP. CLEAN THOROUGHLY.
Location: Kitchen (back)
- 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: EMPLOYEE RINSED CUTTING BOARD AT HAND SINK LOCATED AT THE SERVICE COUNTER. ENSURE HAND SINK IS UTILIZED FOR HAND WASHING ONLY. ALL UTENSILS AND EQUIPMENT SHOULD BE PROPERLY WASHED, RINSED AND SANITIZED IN THREE COMPARTMENT SINK.
Location: Service counter
- 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: CUTTING BOARD NOT SANITIZED AFTER CLEANING AT HAND SINK. ENSURE EQUIPMENT IS SANITIZED PROPERLY AT THREE COMPARTMENT SINK AFTER CLEANING.
Location: Service counter
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: WASH SOLUTION COLD AT THREE COMPARTMENT SINK. ENSURE WASH SOLUTION MAINTAINS 110 DEGREES OR MORE WHEN CLEANING DISH WARE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THREE BAY SINK BASINS DIRTY ON SURFACE AND SOILED WITH BUILD UP. CLEAN AND SANITIZE.2. THREE SPRAYER ARM SOILED WITH BUILD UP. CLEAN THOROUGHLY.
Location: Kitchen
- 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. KICK TRAY INSIDE ICE MACHINE SOILED WITH RUST. REMOVE RUST BUILD UP.2. SODA MACHINE NOZZLES AND SURROUNDING AREAS STICKY. CLEAN THOROUGHLY ON A REGULAR BASIS.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: RICE COOKERS SOILED ON THE INTERIOR, STICKY EXTERIORS. CLEAN THOROUGHLY.
Location: Kitchen
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12/13/2012 | Routine |
- 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: SANITIZING SOLUTION WEAK (0 PPM) IN SANITIZER BUCKETS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 100 PPM CHLORINE.
Location: Kitchen
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08/17/2012 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIVES STORED ON A MAGNETIC STRIP SOILED WITH RUST AND FOOD RESIDUE. ENSURE MAGNETIC STRIP HAS BEEN CLEANED THOROUGHLY BEFORE KNIVES ARE STORED TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSILS STORED IN A PITCHER OF WATER MAINTAINING ROOM TEMPERATURE. STORE UTENSILS IN HOT WATER MAINTAINING 135 DEGREES OR MORE OR INSIDE AN EMPTY CONTAINER.
Location: Cook line
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04/11/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE BASE OF THE BLENDER SOILED WITH CALCIUM AND DRIED FOOD RESIDUE. CLEAN THOROUGHLY AFTER EACH USE.
- 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: KNIFE BLOCK SOILED WITH BUILD UP LOCATED ABOVE THREE COMPARTMENT SINK. CLEAN THOROUGHLY.
- 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: TABLE STORED ACROSS HAND SINK LOCATED IN BACK KITCHEN AREA. ENSURE NOTHING IS STORED ACROSS HAND SINK TO ALLOW ACCESS TO WASH HANDS AT ALL TIMES.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE BOTTOM SURFACE OF THE SMALL WHITE RICE COOKER SCRATCHED AND SCORCHED. REPLACE LINER INSIDE COOKER.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE BOTTOM SURFACE OF THE SMALL WHITE RICE COOKER SCRATCHED AND SCORCHED. REPLACE LINER INSIDE COOKER.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WHITE HOT WATER HEATER SOILED STORED IN BETWEEN BLENDER AND RICE COOKER.
- 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: SODA GUN NOZZLES AND SPICKETS SOILED WITH SYRUP BUILD UP. CLEAN THOROUGHLY.
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12/22/2011 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE BASE OF THE BLENDER SOILED WITH CALCIUM AND DRIED FOOD RESIDUE. CLEAN THOROUGHLY AFTER EACH USE.
- 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: KNIFE BLOCK SOILED WITH BUILD UP LOCATED ABOVE THREE COMPARTMENT SINK. CLEAN THOROUGHLY.
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: TABLE STORED ACROSS HAND SINK LOCATED IN BACK KITCHEN AREA. ENSURE NOTHING IS STORED ACROSS HAND SINK TO ALLOW ACCESS TO WASH HANDS AT ALL TIMES.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE BOTTOM SURFACE OF THE SMALL WHITE RICE COOKER SCRATCHED AND SCORCHED. REPLACE LINER INSIDE COOKER.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WHITE HOT WATER HEATER SOILED STORED IN BETWEEN BLENDER AND RICE COOKER.
- 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: SODA GUN NOZZLES AND SPICKETS SOILED WITH SYRUP BUILD UP. CLEAN THOROUGHLY.
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12/14/2011 | Routine |
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