- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING DISTANCE SIGNAGE NOT POSTED ON PUBLIC ENTRANCE.PROVIDE SMOKING DISTANCE SIGNAGE THAT STATES "STATE LAW PROHIBITS SMOKING EIGHT FEET WITHIN THIS PUBLIC ENTRANCE" OR SIMILAR LANGUAGE.
- 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 CHICKEN STORED ON ICE BATH MAINTAINING 51 DEGREES F AND BEAN SPROUTS HOLDING AT 54 DEGREES F ON COOK LINE. ICE NOT AVAILABLE IN BATH. ENSURE ICE IS AVAILABLE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.2. COOKED CHICKEN MAINTAINING 50 DEGREES F STORED IN A BLUE CONTAINER ON COOK LINE COLD TOP COOLER. MEAT STACKED OVER LOAD LIMIT.DECREASE LOAD LIMIT TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.
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. COOKED CHICKEN STORED ON ICE BATH MAINTAINING 51 DEGREES F AND BEAN SPROUTS HOLDING AT 54 DEGREES F ON COOK LINE. ICE NOT AVAILABLE IN BATH. ENSURE ICE IS AVAILABLE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.2. COOKED CHICKEN MAINTAINING 50 DEGREES F STORED IN A BLUE CONTAINER ON COOK LINE COLD TOP COOLER. MEAT STACKED OVER LOAD LIMIT.DECREASE LOAD LIMIT TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.
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: TWO LINE COOKS TOUCHED FACE WITH BARE HANDS AND DID NOT WASH HANDS TO REMOVE CONTAMINATION.ENSURE HANDS ARE WASHED IMMEDIATELY AFTER TOUCHING FACE OR ANY OTHER TYPE OF CONTAMINATION.
- 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. DISH MACHINE NOT SANITIZING EQUIPMENT AFTER CYCLING. 2. REPAIR MACHINE TO SANITIZE 50 TO 100 PPM CHLORINE.3. MONITOR SANITIZER CONCENTRATION DAILY TO ENSURE UNIT IS FUNCTIONING PROPERLY.4. SET UP SANITIZING SOLUTION IN THREE COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PAIR OF SOILED SHEARS STORED ON MAGNETIC STRIP ON COOK LINE.CLEAN AND SANITIZE SHEARS THOROUGHLY BEFORE STORAGE.2. KICK TRAY INSIDE ICE MACHINE SOILED.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
- 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: LINE COOK RINSED POT IN KITCHEN HAND SINK.DISCONTINUE THIS PRACTICE. HAND SINK SHOULD ONLY BE USED FOR WASHING HANDS AND NO OTHER FUNCTION. POTS AND PANS SHOULD BE RINSED IN THREE COMPARTMENT SINK.
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: LINE COOK DID NOT SANITIZE PANS AFTER RINSING.ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.
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: UNPACKAGED MEAT AND OTHER FOOD ITEMS STORED DIRECTLY IN GROCERY BAGS.DISCONTINUE STORING FOOD REMOVED FROM ORIGINAL PACKAGING IN GROCERY BAGS. PROVIDE APPROVED FOOD STORAGE BAGS..
Location: Kitchen
Equipment: reach in freezer
- 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: CELL PHONE STORED ON LEDGE ABOVE COLD TOP COOLER.STORE CELL PHONE IN A DESIGNATED AREA AWAY FROM FOOD PREPARATION.
Location: Cook line
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: CONTAINERS OF COOKED VEGETABLES STORED EXPOSED WITHIN INCHES NEXT TO DISH MACHINE.STORE FOOD IN APPROPRIATE LOCATION AWAY FROM DISHMACHINE, SOILED EQUIPMENT AND UTENSILS.
Location: Dish machine area
- Wiping cloth(s) / separate cloth(s) (corrected)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: OBSERVED WET TOWELS STORED ON CUTTING BOARDS ON COOK LINE AND ON STORAGE SHELF.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Cook line
- Wiping cloth(s) / separate cloth(s) (corrected)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: OBSERVED WET TOWELS STORED ON CUTTING BOARDS ON COOK LINE AND ON STORAGE SHELF.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Prep area
- 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: CONTAINERS OF FOOD STORED ON SOILED CARD BOARD INSIDE WALK IN COOLER.DISCONTINUE USE OF CARDBOARD. PROVIDE A NON ABSORBENT MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE
Location: Walk-in cooler
Equipment: Wire shelving
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEALANT DETERIORATED BETWEEN BIN AND COMPRESSOR LOCATED ON ICE MACHINE.PROVIDE FRESH SEALANT.
Location: Kitchen
Equipment: Dishmachine
- 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: CONTAINER OF FROZEN WONTONS AND SPRING ROLLS STORED UNCOVERED INSIDE BLACK CHEST FREEZER.PROVIDE A LID OR OTHER TYPE OF PROTECTIVE COVERING.
Location: Kitchen
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELF SOILED CONTAINING BOTTLED VINEGAR IN PREP AREA.CLEAN AND SANITIZE SHELVING THOROUGHLY.2. CLEAN STORAGE SHELF CONTAINING FOAM BEVERAGE CUPS, LIDS, ETC... ON COOK LINE.3. HEAVY ACCUMULATION OF ICE ON INTERIOR SURFACE OF BLACK CHEST FREEZER.DEFROST AND CLEAN AND SANITIZE THOROUGHLY.4. STORAGE SHELF POSTS SOILED WITH RUST ON SURFACES LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE TO REMOVE ALL RUST RESIDUES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELF SOILED CONTAINING BOTTLED VINEGAR IN PREP AREA.CLEAN AND SANITIZE SHELVING THOROUGHLY.2. CLEAN STORAGE SHELF CONTAINING FOAM BEVERAGE CUPS, LIDS, ETC... ON COOK LINE.3. HEAVY ACCUMULATION OF ICE ON INTERIOR SURFACE OF BLACK CHEST FREEZER.DEFROST AND CLEAN AND SANITIZE THOROUGHLY.4. STORAGE SHELF POSTS SOILED WITH RUST ON SURFACES LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE TO REMOVE ALL RUST RESIDUES.
Location: Cook line
- Improper rinsing of utensil(s) and equipment (corrected on site)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: LINE COOK RINSED POT IN MOP SINK AND CONTINUED FURTHER RINSING IN ONE BAY PREP SINK.DISCONTINUE THIS PRACTICE TO PREVENT CROSS CONTAMINATION. UTILIZE THREE COMPARTMENT SINK FOR RINSING EQUIPMENT.
Location: Main bar
|
07/08/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING DISTANCE SIGNAGE NOT POSTED ON PUBLIC ENTRANCE.PROVIDE SMOKING DISTANCE SIGNAGE THAT STATES "STATE LAW PROHIBITS SMOKING EIGHT FEET WITHIN THIS PUBLIC ENTRANCE" OR SIMILAR LANGUAGE.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COOKED CHICKEN STORED ON ICE BATH MAINTAINING 51 DEGREES F AND BEAN SPROUTS HOLDING AT 54 DEGREES F ON COOK LINE. ICE NOT AVAILABLE IN BATH. ENSURE ICE IS AVAILABLE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.2. COOKED CHICKEN MAINTAINING 50 DEGREES F STORED IN A BLUE CONTAINER ON COOK LINE COLD TOP COOLER. MEAT STACKED OVER LOAD LIMIT.DECREASE LOAD LIMIT TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COOKED CHICKEN STORED ON ICE BATH MAINTAINING 51 DEGREES F AND BEAN SPROUTS HOLDING AT 54 DEGREES F ON COOK LINE. ICE NOT AVAILABLE IN BATH. ENSURE ICE IS AVAILABLE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.2. COOKED CHICKEN MAINTAINING 50 DEGREES F STORED IN A BLUE CONTAINER ON COOK LINE COLD TOP COOLER. MEAT STACKED OVER LOAD LIMIT.DECREASE LOAD LIMIT TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.
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: TWO LINE COOKS TOUCHED FACE WITH BARE HANDS AND DID NOT WASH HANDS TO REMOVE CONTAMINATION.ENSURE HANDS ARE WASHED IMMEDIATELY AFTER TOUCHING FACE OR ANY OTHER TYPE OF CONTAMINATION.
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. DISH MACHINE NOT SANITIZING EQUIPMENT AFTER CYCLING. 2. REPAIR MACHINE TO SANITIZE 50 TO 100 PPM CHLORINE.3. MONITOR SANITIZER CONCENTRATION DAILY TO ENSURE UNIT IS FUNCTIONING PROPERLY.4. SET UP SANITIZING SOLUTION IN THREE COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PAIR OF SOILED SHEARS STORED ON MAGNETIC STRIP ON COOK LINE.CLEAN AND SANITIZE SHEARS THOROUGHLY BEFORE STORAGE.2. KICK TRAY INSIDE ICE MACHINE SOILED.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: LINE COOK RINSED POT IN KITCHEN HAND SINK.DISCONTINUE THIS PRACTICE. HAND SINK SHOULD ONLY BE USED FOR WASHING HANDS AND NO OTHER FUNCTION. POTS AND PANS SHOULD BE RINSED IN THREE COMPARTMENT SINK.
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: LINE COOK DID NOT SANITIZE PANS AFTER RINSING.ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.
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: UNPACKAGED MEAT AND OTHER FOOD ITEMS STORED DIRECTLY IN GROCERY BAGS.DISCONTINUE STORING FOOD REMOVED FROM ORIGINAL PACKAGING IN GROCERY BAGS. PROVIDE APPROVED FOOD STORAGE BAGS..
Location: Kitchen
Equipment: reach in freezer
- 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: CELL PHONE STORED ON LEDGE ABOVE COLD TOP COOLER.STORE CELL PHONE IN A DESIGNATED AREA AWAY FROM FOOD PREPARATION.
Location: Cook line
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: CONTAINERS OF COOKED VEGETABLES STORED EXPOSED WITHIN INCHES NEXT TO DISH MACHINE.STORE FOOD IN APPROPRIATE LOCATION AWAY FROM DISHMACHINE, SOILED EQUIPMENT AND UTENSILS.
Location: Dish machine area
- Wiping cloth(s) / separate cloth(s)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: OBSERVED WET TOWELS STORED ON CUTTING BOARDS ON COOK LINE AND ON STORAGE SHELF.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Cook line
- Wiping cloth(s) / separate cloth(s)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: OBSERVED WET TOWELS STORED ON CUTTING BOARDS ON COOK LINE AND ON STORAGE SHELF.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Prep area
- 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: CONTAINERS OF FOOD STORED ON SOILED CARD BOARD INSIDE WALK IN COOLER.DISCONTINUE USE OF CARDBOARD. PROVIDE A NON ABSORBENT MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE
Location: Walk-in cooler
Equipment: Wire shelving
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEALANT DETERIORATED BETWEEN BIN AND COMPRESSOR LOCATED ON ICE MACHINE.PROVIDE FRESH SEALANT.
Location: Kitchen
Equipment: Dishmachine
- 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: CONTAINER OF FROZEN WONTONS AND SPRING ROLLS STORED UNCOVERED INSIDE BLACK CHEST FREEZER.PROVIDE A LID OR OTHER TYPE OF PROTECTIVE COVERING.
Location: Kitchen
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELF SOILED CONTAINING BOTTLED VINEGAR IN PREP AREA.CLEAN AND SANITIZE SHELVING THOROUGHLY.2. CLEAN STORAGE SHELF CONTAINING FOAM BEVERAGE CUPS, LIDS, ETC... ON COOK LINE.3. HEAVY ACCUMULATION OF ICE ON INTERIOR SURFACE OF BLACK CHEST FREEZER.DEFROST AND CLEAN AND SANITIZE THOROUGHLY.4. STORAGE SHELF POSTS SOILED WITH RUST ON SURFACES LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE TO REMOVE ALL RUST RESIDUES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELF SOILED CONTAINING BOTTLED VINEGAR IN PREP AREA.CLEAN AND SANITIZE SHELVING THOROUGHLY.2. CLEAN STORAGE SHELF CONTAINING FOAM BEVERAGE CUPS, LIDS, ETC... ON COOK LINE.3. HEAVY ACCUMULATION OF ICE ON INTERIOR SURFACE OF BLACK CHEST FREEZER.DEFROST AND CLEAN AND SANITIZE THOROUGHLY.4. STORAGE SHELF POSTS SOILED WITH RUST ON SURFACES LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE TO REMOVE ALL RUST RESIDUES.
Location: Cook line
- Improper rinsing of utensil(s) and equipment (corrected on site)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: LINE COOK RINSED POT IN MOP SINK AND CONTINUED FURTHER RINSING IN ONE BAY PREP SINK.DISCONTINUE THIS PRACTICE TO PREVENT CROSS CONTAMINATION. UTILIZE THREE COMPARTMENT SINK FOR RINSING EQUIPMENT.
Location: Main bar
|
06/30/2014 | Routine |
- 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: EGGS STORED AT ROOM TEMPERATURE ON COOK LINE.STORE EGGS UNDER REFRIGERATION AT 41 DEGREES OR LOWER.
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: FOOD EMPLOYEES CONSUMING FOOD ON COOK LINE AND PREP AREA.ENSURE EMPLOYEES EAT IN DESIGNATED AREAS AWAY FROM FOOD PREPARATION AREAS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE BLADES SOILED WITH FOOD RESIDUE STORE ON MAGNETIC STRIP ABOVE PREP TABLE.ENSURE KNIVES HAVE BEEN THOROUGHY CLEANED AND SANITIZED BEFORE STORAGE.
Location: Kitchen
Equipment: Knife/utensil rack
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: TIN CANS USED TO STORE NUTS ON COOK LINE.CANS SHOULD BE DISCARDED AFTER USE. STORE PRODUCT IN APPROVED REUSABLE CONTAINERS.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE JACKETS HANGING ON SHELF WITH FOOD ITEMS.STORE JACKETS ON COAT RACK AWAY FROM FOOD STORAGE.
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: CONTAINERS OF RAW SHRIMP AND CHICKEN STORED AT ROOM TEMPERATURE TO THAW.THAW FOOD UNDER REFRIGERATION OR UNDER RUNNING WATER 70 DEGREES F OR BELOW FOR NOT MORE THAN TWO HOURS.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HINGE BROKEN ON LEFT SIDE OF REACH IN COOLER DOOR ON COOK LINE.PROVIDE REPAIR.
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: BAG OF CARROTS STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CAN OF WHIPPED CREAM STORED INSIDE ICE BIN.DISCONTINUE THIS PRACTICE TO PREVENT CONTAMINATION OF DRINK ICE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.2, BOTTOM OF FREEZER HEAVILY SOILED. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Dishmachine
|
02/21/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: EGGS STORED AT ROOM TEMPERATURE ON COOK LINE.STORE EGGS UNDER REFRIGERATION AT 41 DEGREES OR LOWER.
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: FOOD EMPLOYEES CONSUMING FOOD ON COOK LINE AND PREP AREA.ENSURE EMPLOYEES EAT IN DESIGNATED AREAS AWAY FROM FOOD PREPARATION AREAS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE BLADES SOILED WITH FOOD RESIDUE STORE ON MAGNETIC STRIP ABOVE PREP TABLE.ENSURE KNIVES HAVE BEEN THOROUGHY CLEANED AND SANITIZED BEFORE STORAGE.
Location: Kitchen
Equipment: Knife/utensil rack
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: TIN CANS USED TO STORE NUTS ON COOK LINE.CANS SHOULD BE DISCARDED AFTER USE. STORE PRODUCT IN APPROVED REUSABLE CONTAINERS.
- 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: EMPLOYEE JACKETS HANGING ON SHELF WITH FOOD ITEMS.STORE JACKETS ON COAT RACK AWAY FROM FOOD STORAGE.
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: CONTAINERS OF RAW SHRIMP AND CHICKEN STORED AT ROOM TEMPERATURE TO THAW.THAW FOOD UNDER REFRIGERATION OR UNDER RUNNING WATER 70 DEGREES F OR BELOW FOR NOT MORE THAN TWO HOURS.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HINGE BROKEN ON LEFT SIDE OF REACH IN COOLER DOOR ON COOK LINE.PROVIDE REPAIR.
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: BAG OF CARROTS STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CAN OF WHIPPED CREAM STORED INSIDE ICE BIN.DISCONTINUE THIS PRACTICE TO PREVENT CONTAMINATION OF DRINK ICE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.2, BOTTOM OF FREEZER HEAVILY SOILED. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Dishmachine
|
02/12/2014 | 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: UNLABELED BOTTLES OF WINDOW CLEANER HANGING ON BUS TUB STORAGE SHELF.LABEL BOTTLES WITH CONTENTS.
Location: Wait staff area
- 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: TWO PACKAGES OF RAW CHICKEN WERE STORED ON A BOX OF LETTUCE INSIDE WALK IN COOLER.STORE RAW FOOD BELOW READY TO EAT TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KICKTRAY AND SURFACES INSIDE ICE MACHINE SOILED WITH MOLD BUILD UP.CLEAN AND SANITIZE INTERIOR ON REGULAR BASIS TO PREVENT GROWTH.2. KNIFE BLADES SOILED WITH DRIED FOOD RESIDUE STORED ON MAGNETIC UTENSIL HOLDERENSURE ONLY CLEAN AND SANITIZED UTENSILS ARE STORED ON HOLDER TO PREVENT POSSIBLE CROSS CONTAMINATION. 3. FOOD STORED ON SHELF SOILED WITH RUST LOCATED BELOW COUNTER TOP ON COOK LINE.REMOVE RUST BUILD UP. RESURFACE OR REPLACE SHELF.
Location: Kitchen
Equipment: Ice machine
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: OWNER STATES SHE PASSED THE SERVSAFE EXAM LAST YEAR AND WILL PROVIDE A COPY BY E-MAIL THE FOLLOWING DAY.
- 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.
Location: Cook line
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: A POT OF SHRIMP WAS THAWING IN THE MOP SINK.DISCONTINUE THAWING FOOD IN MOP SINK. THIS SINK SHOULD BE USED TO DUMP MOP WATER AND SHOULD NOT BE USED TO PREP FOOD. REPEAT VIOLATION MAY RESULT IN A CITATION.RECHECK: EXPOSED FOOD STORED NEAR MOP RACK ON COOK LINE. MOP RACK IS IN CLOSE PROXIMITY TO STOVE ON COOK LINE. EXPOSED FOOD MUST BE SHEILDED FROM POSSIBLE CONTAMINATION OF WET MOPS AND BROOMS.
Location: Cook line
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: BOXES, MOPS, BROOMS, AND OTHER MISCELLANEOUS ITEMS STORED OUTSIDE BEHIND ESTABLISHMENT.REMOVE ALL ITEMS FROM OUTSIDE BACK DOOR. HANG MOPS AND BROOMS INSIDE ON MOP RACK TO DRY.
Location: Dumpster 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: RAW CHICKEN THAWING IN A BUCKET OF WATER STORED NEXT TO HAND SINK IN BACK KITCHEN AREA.THAW RAW FOOD SUBMERGED UNDER COOL WATER AT A TEMPERATURE OF 70 DEGREES OR LOWER.
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: FOOD STORED TOO CLOSE TO MOP SINK ON COOK LINE. A STAINLESS STEEL BARRIER WILL BE INSTALLED TO PROTECT FOOD FROM SPLASH AND POSSIBLE CONTAMINATION.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON THE INTERIOR SURFACES OF DISH MACHINE.DELIME INTERIOR TO REMOVE BUILD UP.2. HEAVY ICE BUILD UP ON CHEST FREEZER. EXTERIOR AND BOTTOM OF REACH IN FREEZERS SOILED.CLEAN AND SANITIZE THOROUGHLY.RECHECK: INTERIOR DISH MACHINE NOT DELIMED.
Location: Kitchen
Equipment: Dishmachine
- Durability / utensils and equipment (corrected on site)
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: PLASTIC WRAPPED AROUND ENTIRE UTENSIL USED TO DISPENSE HOT RICE.PLASTIC WRAP IS NOT DURABLE ENOUGH TO WITHSTAND HIGH TEMPERATUES AND WILL MELT AND POSSIBLEY MIGRATE INTO THE HOT RICE. REMOVE PLASTIC WRAP.
Location: Kitchen
|
01/15/2014 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED BOTTLES OF WINDOW CLEANER HANGING ON BUS TUB STORAGE SHELF.LABEL BOTTLES WITH CONTENTS.
Location: Wait staff area
- 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: TWO PACKAGES OF RAW CHICKEN WERE STORED ON A BOX OF LETTUCE INSIDE WALK IN COOLER.STORE RAW FOOD BELOW READY TO EAT TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KICKTRAY AND SURFACES INSIDE ICE MACHINE SOILED WITH MOLD BUILD UP.CLEAN AND SANITIZE INTERIOR ON REGULAR BASIS TO PREVENT GROWTH.2. KNIFE BLADES SOILED WITH DRIED FOOD RESIDUE STORED ON MAGNETIC UTENSIL HOLDERENSURE ONLY CLEAN AND SANITIZED UTENSILS ARE STORED ON HOLDER TO PREVENT POSSIBLE CROSS CONTAMINATION. 3. FOOD STORED ON SHELF SOILED WITH RUST LOCATED BELOW COUNTER TOP ON COOK LINE.REMOVE RUST BUILD UP. RESURFACE OR REPLACE SHELF.
Location: Kitchen
Equipment: Ice machine
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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.
Location: Cook line
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: A POT OF SHRIMP WAS THAWING IN THE MOP SINK.DISCONTINUE THAWING FOOD IN MOP SINK. THIS SINK SHOULD BE USED TO DUMP MOP WATER AND SHOULD NOT BE USED TO PREP FOOD. REPEAT VIOLATION MAY RESULT IN A CITATION.RECHECK: EXPOSED FOOD STORED NEAR MOP RACK ON COOK LINE. MOP RACK IS IN CLOSE PROXIMITY TO STOVE ON COOK LINE. EXPOSED FOOD MUST BE SHEILDED FROM POSSIBLE CONTAMINATION OF WET MOPS AND BROOMS.
Location: Cook line
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: BOXES, MOPS, BROOMS, AND OTHER MISCELLANEOUS ITEMS STORED OUTSIDE BEHIND ESTABLISHMENT.REMOVE ALL ITEMS FROM OUTSIDE BACK DOOR. HANG MOPS AND BROOMS INSIDE ON MOP RACK TO DRY.
Location: Dumpster 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: RAW CHICKEN THAWING IN A BUCKET OF WATER STORED NEXT TO HAND SINK IN BACK KITCHEN AREA.THAW RAW FOOD SUBMERGED UNDER COOL WATER AT A TEMPERATURE OF 70 DEGREES OR LOWER.
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: FOOD STORED TOO CLOSE TO MOP SINK ON COOK LINE. A STAINLESS STEEL BARRIER WILL BE INSTALLED TO PROTECT FOOD FROM SPLASH AND POSSIBLE CONTAMINATION.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON THE INTERIOR SURFACES OF DISH MACHINE.DELIME INTERIOR TO REMOVE BUILD UP.2. HEAVY ICE BUILD UP ON CHEST FREEZER. EXTERIOR AND BOTTOM OF REACH IN FREEZERS SOILED.CLEAN AND SANITIZE THOROUGHLY.RECHECK: INTERIOR DISH MACHINE NOT DELIMED.
Location: Kitchen
Equipment: Dishmachine
- Durability / utensils and equipment (corrected on site)
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: PLASTIC WRAPPED AROUND ENTIRE UTENSIL USED TO DISPENSE HOT RICE.PLASTIC WRAP IS NOT DURABLE ENOUGH TO WITHSTAND HIGH TEMPERATUES AND WILL MELT AND POSSIBLEY MIGRATE INTO THE HOT RICE. REMOVE PLASTIC WRAP.
Location: Kitchen
|
11/13/2013 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED BOTTLES OF WINDOW CLEANER HANGING ON BUS TUB STORAGE SHELF.LABEL BOTTLES WITH CONTENTS.
Location: Wait staff area
- 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: TWO PACKAGES OF RAW CHICKEN WERE STORED ON A BOX OF LETTUCE INSIDE WALK IN COOLER.STORE RAW FOOD BELOW READY TO EAT TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KICKTRAY AND SURFACES INSIDE ICE MACHINE SOILED WITH MOLD BUILD UP.CLEAN AND SANITIZE INTERIOR ON REGULAR BASIS TO PREVENT GROWTH.2. KNIFE BLADES SOILED WITH DRIED FOOD RESIDUE STORED ON MAGNETIC UTENSIL HOLDERENSURE ONLY CLEAN AND SANITIZED UTENSILS ARE STORED ON HOLDER TO PREVENT POSSIBLE CROSS CONTAMINATION. 3. FOOD STORED ON SHELF SOILED WITH RUST LOCATED BELOW COUNTER TOP ON COOK LINE.REMOVE RUST BUILD UP. RESURFACE OR REPLACE SHELF.
Location: Kitchen
Equipment: Ice machine
- 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.
Location: Cook line
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: A POT OF SHRIMP WAS THAWING IN THE MOP SINK.DISCONTINUE THAWING FOOD IN MOP SINK. THIS SINK SHOULD BE USED TO DUMP MOP WATER AND SHOULD NOT BE USED TO PREP FOOD. REPEAT VIOLATION MAY RESULT IN A CITATION.RECHECK: EXPOSED FOOD STORED NEAR MOP RACK ON COOK LINE. MOP RACK IS IN CLOSE PROXIMITY TO STOVE ON COOK LINE. EXPOSED FOOD MUST BE SHEILDED FROM POSSIBLE CONTAMINATION OF WET MOPS AND BROOMS.
Location: Cook line
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: BOXES, MOPS, BROOMS, AND OTHER MISCELLANEOUS ITEMS STORED OUTSIDE BEHIND ESTABLISHMENT.REMOVE ALL ITEMS FROM OUTSIDE BACK DOOR. HANG MOPS AND BROOMS INSIDE ON MOP RACK TO DRY.
Location: Dumpster 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: RAW CHICKEN THAWING IN A BUCKET OF WATER STORED NEXT TO HAND SINK IN BACK KITCHEN AREA.THAW RAW FOOD SUBMERGED UNDER COOL WATER AT A TEMPERATURE OF 70 DEGREES OR LOWER.
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: FOOD STORED TOO CLOSE TO MOP SINK ON COOK LINE. A STAINLESS STEEL BARRIER WILL BE INSTALLED TO PROTECT FOOD FROM SPLASH AND POSSIBLE CONTAMINATION.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON THE INTERIOR SURFACES OF DISH MACHINE.DELIME INTERIOR TO REMOVE BUILD UP.2. HEAVY ICE BUILD UP ON CHEST FREEZER. EXTERIOR AND BOTTOM OF REACH IN FREEZERS SOILED.CLEAN AND SANITIZE THOROUGHLY.RECHECK: INTERIOR DISH MACHINE NOT DELIMED.
Location: Kitchen
Equipment: Dishmachine
- Durability / utensils and equipment (corrected on site)
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: PLASTIC WRAPPED AROUND ENTIRE UTENSIL USED TO DISPENSE HOT RICE.PLASTIC WRAP IS NOT DURABLE ENOUGH TO WITHSTAND HIGH TEMPERATUES AND WILL MELT AND POSSIBLEY MIGRATE INTO THE HOT RICE. REMOVE PLASTIC WRAP.
Location: Kitchen
|
10/29/2013 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED BOTTLES OF WINDOW CLEANER HANGING ON BUS TUB STORAGE SHELF.LABEL BOTTLES WITH CONTENTS.
Location: Wait staff area
- 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: TWO PACKAGES OF RAW CHICKEN WERE STORED ON A BOX OF LETTUCE INSIDE WALK IN COOLER.STORE RAW FOOD BELOW READY TO EAT TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KICKTRAY AND SURFACES INSIDE ICE MACHINE SOILED WITH MOLD BUILD UP.CLEAN AND SANITIZE INTERIOR ON REGULAR BASIS TO PREVENT GROWTH.2. KNIFE BLADES SOILED WITH DRIED FOOD RESIDUE STORED ON MAGNETIC UTENSIL HOLDERENSURE ONLY CLEAN AND SANITIZED UTENSILS ARE STORED ON HOLDER TO PREVENT POSSIBLE CROSS CONTAMINATION. 3. FOOD STORED ON SHELF SOILED WITH RUST LOCATED BELOW COUNTER TOP ON COOK LINE.REMOVE RUST BUILD UP. RESURFACE OR REPLACE SHELF.
Location: Kitchen
Equipment: Ice machine
- 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.
Location: Cook line
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: A POT OF SHRIMP WAS THAWING IN THE MOP SINK.DISCONTINUE THAWING FOOD IN MOP SINK. THIS SINK SHOULD BE USED TO DUMP MOP WATER AND SHOULD NOT BE USED TO PREP FOOD. REPEAT VIOLATION MAY RESULT IN A CITATION.RECHECK: EXPOSED FOOD STORED NEAR MOP RACK ON COOK LINE. MOP RACK IS IN CLOSE PROXIMITY TO STOVE ON COOK LINE. EXPOSED FOOD MUST BE SHEILDED FROM POSSIBLE CONTAMINATION OF WET MOPS AND BROOMS.
Location: Cook line
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: BOXES, MOPS, BROOMS, AND OTHER MISCELLANEOUS ITEMS STORED OUTSIDE BEHIND ESTABLISHMENT.REMOVE ALL ITEMS FROM OUTSIDE BACK DOOR. HANG MOPS AND BROOMS INSIDE ON MOP RACK TO DRY.
Location: Dumpster 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: RAW CHICKEN THAWING IN A BUCKET OF WATER STORED NEXT TO HAND SINK IN BACK KITCHEN AREA.THAW RAW FOOD SUBMERGED UNDER COOL WATER AT A TEMPERATURE OF 70 DEGREES OR LOWER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON THE INTERIOR SURFACES OF DISH MACHINE.DELIME INTERIOR TO REMOVE BUILD UP.2. HEAVY ICE BUILD UP ON CHEST FREEZER. EXTERIOR AND BOTTOM OF REACH IN FREEZERS SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Dishmachine
- Durability / utensils and equipment (corrected on site)
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: PLASTIC WRAPPED AROUND ENTIRE UTENSIL USED TO DISPENSE HOT RICE.PLASTIC WRAP IS NOT DURABLE ENOUGH TO WITHSTAND HIGH TEMPERATUES AND WILL MELT AND POSSIBLEY MIGRATE INTO THE HOT RICE. REMOVE PLASTIC WRAP.
Location: Kitchen
|
10/07/2013 | 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: UNLABELED BOTTLES OF WINDOW CLEANER HANGING ON BUS TUB STORAGE SHELF.LABEL BOTTLES WITH CONTENTS.
Location: Wait staff area
- 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: TWO PACKAGES OF RAW CHICKEN WERE STORED ON A BOX OF LETTUCE INSIDE WALK IN COOLER.STORE RAW FOOD BELOW READY TO EAT TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KICKTRAY AND SURFACES INSIDE ICE MACHINE SOILED WITH MOLD BUILD UP.CLEAN AND SANITIZE INTERIOR ON REGULAR BASIS TO PREVENT GROWTH.2. KNIFE BLADES SOILED WITH DRIED FOOD RESIDUE STORED ON MAGNETIC UTENSIL HOLDERENSURE ONLY CLEAN AND SANITIZED UTENSILS ARE STORED ON HOLDER TO PREVENT POSSIBLE CROSS CONTAMINATION. 3. FOOD STORED ON SHELF SOILED WITH RUST LOCATED BELOW COUNTER TOP ON COOK LINE.REMOVE RUST BUILD UP. RESURFACE OR REPLACE SHELF.
Location: Kitchen
Equipment: Ice machine
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: A POT OF SHRIMP WAS THAWING IN THE MOP SINK.DISCONTINUE THAWING FOOD IN MOP SINK. THIS SINK SHOULD BE USED TO DUMP MOP WATER AND SHOULD NOT BE USED TO PREP FOOD. REPEAT VIOLATION MAY RESULT IN A CITATION.
Location: Cook line
- 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: RAW CHICKEN THAWING IN A BUCKET OF WATER STORED NEXT TO HAND SINK IN BACK KITCHEN AREA.THAW RAW FOOD SUBMERGED UNDER COOL WATER AT A TEMPERATURE OF 70 DEGREES OR LOWER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY LIME AND CALCIUM BUILD UP ON THE INTERIOR SURFACES OF DISH MACHINE.DELIME INTERIOR TO REMOVE BUILD UP.2. HEAVY ICE BUILD UP ON CHEST FREEZER. EXTERIOR AND BOTTOM OF REACH IN FREEZERS SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Dishmachine
- Durability / utensils and equipment (corrected on site)
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: PLASTIC WRAPPED AROUND ENTIRE UTENSIL USED TO DISPENSE HOT RICE.PLASTIC WRAP IS NOT DURABLE ENOUGH TO WITHSTAND HIGH TEMPERATUES AND WILL MELT AND POSSIBLEY MIGRATE INTO THE HOT RICE. REMOVE PLASTIC WRAP.
Location: Kitchen
|
09/30/2013 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED KNIFE BLADES STORED ON SOILED MAGNETIC STRIPS LOCATED ON COOK LINE AND PREP AREA.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON CLEAN KNIFE BLOCKS TO PREVENT CROSS CONTAMINATION. STORE KNIVES ON CUTTING BOARD, COUNTER TOP ETC..,IN BETWEEN USE AND CLEAN EVERY FOUR HOURS.2. FOOD PROCESSOR AND MIXER STORED SOILED WITH DRIED FOOD RESIDUE.EQUIPMENT SHOULD BE CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE.
Location: Cook line
Equipment: Knife/utensil rack
- 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: BACK DOOR PROPPED OPEN WITH NO SCREEN AVAILABE.KEEP DOOR CLOSED OR PROVIDE A SCREEN DOOR TO PREVENT INSECT AND RODENT ENTRY.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: MISCELLANEOUS ITEMS, MOPS, PLANTS, EMPTY BOTTLES, TIN CANS, BOXES, ETC....STORED OUTSIDE NEARD BACK DOOR.REMOVE TRASH AND OTHER MISCELLANEOUS ITEMS.
Location: Outdoor storage
- 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: PAINT PEELING ON WALL LOCATED ON COOK LINE.RESURFACE WALL USING PAINT, STAINLESS STEEL, PFRT OR OTHER DURABLE SURFACE.
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: WALL NEXT TO RICE STEAMER NEAR FRONT ENTRANCE TO KITCHEN SOILED.CLEAN THOROUGHLY OR RESURFACE.
Location: Prep 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: CONTAINERS OF SHRIMP THAWING IN WATER STORED ON FLOOR NEXT TO BACK DOOR. ANOTHER CONTAINER OF SHRIMP IN COLD WATER STORED ON BOTTOM SHELF OF FOOD CART.THAW SHRIMP UNDER COOL WATER AT 70 DEGREES F OR BELOW OR UNDER REFRIGERATION.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STORAGE SHELF CONTAINING DRY GOODS SOILED WITH RUST LOCATED IN BACK KITCHEN.RESURFACE OR REPLACE SHELF.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEALANT DETERIORATED AND MISSING IN SOME AREAS BETWEEN ICE MACHINE AND BIN.PROVIDE FRESH SEALANT.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM STORAGE SHELF BELOW MAINT PREP TABLE SOILED.2. THREE TIER SHELF CONTAINING EQUIPMENT STICKY LOCATED IN FRONT OF HAND SINK.CLEAN AND SANITIZE 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: KICK TRAY INSIDE ICE MACHINE SOILED WITH MOLD.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT MOLD GROWTH.
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: INTERIOR, EXTERIOR OF THE LARGE RICE COOKER SOILED WITH BUILD UP.CLEAN RICE COOKER THOROUGHLY.
Location: Kitchen
|
05/31/2013 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED KNIFE BLADES STORED ON SOILED MAGNETIC STRIPS LOCATED ON COOK LINE AND PREP AREA.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON CLEAN KNIFE BLOCKS TO PREVENT CROSS CONTAMINATION. STORE KNIVES ON CUTTING BOARD, COUNTER TOP ETC..,IN BETWEEN USE AND CLEAN EVERY FOUR HOURS.2. FOOD PROCESSOR AND MIXER STORED SOILED WITH DRIED FOOD RESIDUE.EQUIPMENT SHOULD BE CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE.
Location: Cook line
Equipment: Knife/utensil rack
- 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: BACK DOOR PROPPED OPEN WITH NO SCREEN AVAILABE.KEEP DOOR CLOSED OR PROVIDE A SCREEN DOOR TO PREVENT INSECT AND RODENT ENTRY.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: MISCELLANEOUS ITEMS, MOPS, PLANTS, EMPTY BOTTLES, TIN CANS, BOXES, ETC....STORED OUTSIDE NEARD BACK DOOR.REMOVE TRASH AND OTHER MISCELLANEOUS ITEMS.
Location: Outdoor storage
- 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: PAINT PEELING ON WALL LOCATED ON COOK LINE.RESURFACE WALL USING PAINT, STAINLESS STEEL, PFRT OR OTHER DURABLE SURFACE.
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: WALL NEXT TO RICE STEAMER NEAR FRONT ENTRANCE TO KITCHEN SOILED.CLEAN THOROUGHLY OR RESURFACE.
Location: Prep 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: CONTAINERS OF SHRIMP THAWING IN WATER STORED ON FLOOR NEXT TO BACK DOOR. ANOTHER CONTAINER OF SHRIMP IN COLD WATER STORED ON BOTTOM SHELF OF FOOD CART.THAW SHRIMP UNDER COOL WATER AT 70 DEGREES F OR BELOW OR UNDER REFRIGERATION.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STORAGE SHELF CONTAINING DRY GOODS SOILED WITH RUST LOCATED IN BACK KITCHEN.RESURFACE OR REPLACE SHELF.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEALANT DETERIORATED AND MISSING IN SOME AREAS BETWEEN ICE MACHINE AND BIN.PROVIDE FRESH SEALANT.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM STORAGE SHELF BELOW MAINT PREP TABLE SOILED.2. THREE TIER SHELF CONTAINING EQUIPMENT STICKY LOCATED IN FRONT OF HAND SINK.CLEAN AND SANITIZE 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: KICK TRAY INSIDE ICE MACHINE SOILED WITH MOLD.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT MOLD GROWTH.
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: INTERIOR, EXTERIOR OF THE LARGE RICE COOKER SOILED WITH BUILD UP.CLEAN RICE COOKER THOROUGHLY.
Location: Kitchen
|
05/21/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM REACH IN FREEZER HEAVILY SOILED WITH MEAT RESIDUE AND OTHER BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Reach in freezer (2door)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER TURNED OFF AT HAND SINK IN KITCHEN AREA DUE TO A LEAK. RPOVIDE REPAIR.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOIL LINING STORAGE CART. FURTHERMORE, SHELVING SOILED WITH BUILD UP. CLEAN AND SANITIZE SHELF THOROUGHLY. REMOVE FOIL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.2. EXTERIOR DOOR AND HANDLES SOILED WITH BUILD UP LOCATED ON WHITE REFRIGERATOR. CLEAN AND SANITIZE THOROUGHLY. HANDLES SHOULD BE CLEANED EVERY FOUR HOURS.
Location: Kitchen
|
02/05/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM REACH IN FREEZER HEAVILY SOILED WITH MEAT RESIDUE AND OTHER BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Reach in freezer (2door)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER TURNED OFF AT HAND SINK IN KITCHEN AREA DUE TO A LEAK. RPOVIDE REPAIR.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOIL LINING STORAGE CART. FURTHERMORE, SHELVING SOILED WITH BUILD UP. CLEAN AND SANITIZE SHELF THOROUGHLY. REMOVE FOIL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.2. EXTERIOR DOOR AND HANDLES SOILED WITH BUILD UP LOCATED ON WHITE REFRIGERATOR. CLEAN AND SANITIZE THOROUGHLY. HANDLES SHOULD BE CLEANED EVERY FOUR HOURS.
Location: Kitchen
|
01/29/2013 | Routine |
- 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: REMOVE ALL FOIL AND/ OR CARDBOARD LINING SHELVING IN KITCHEN AREA TO PREVENT HARBOARAGE/BREEDING GROUNDS FOR INSECTS.
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: REMOVE ALL BUILD UP OF GREASE AND DRIED FOOD RESIDUE ON COOKING EQUIPMENT SUCH AS REFRIGERATORS, SHELVING, BULK FOOD CONTAINERS, ETC...
Location: Cook line
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: PROVIDE A STORAGE AREA FOR MOPS TO HANG AWAY FROM SHELVING AND FOOD STORAGE ON COOK LINE.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL UNECESSARY LITTER SUCH AS OLD CHEMICAL BOTTLES, EQUIPMENT, ETC...FROM KITCHEN AREA TO PREVENT HARBORAGE/BREEDING GROUNDS FOR COCK ROACHES.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ENTIRE WALL ON RIGHT END OF COOK LINE BEHIND MOP SINK IN POOR CONDITION. SEAL ALL GAPS, HOLES, AND FINISH WALL TO PREVENT HARBORAGE. COMPLETED2. BASEBOARD TILES DAMAGED AND/OR LOOSE IN SOME AREAS IN KITCHEN. PROVIDE REPAIR.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE TILES REPAIRED.
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: HEAVY BUILD UP, GREASE, AND FOOD RESIDUE ON CORNERS AND EDGES, BELOW SHELVING AND STOVE AND RANGE ON COOK LINE. CLEAN ENTIRE FLOOR AREAS THOROUGHLY.
Location: Cook line
|
12/27/2012 | Non-Illness Complaint Recheck |
- 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: REMOVE ALL FOIL AND/ OR CARDBOARD LINING SHELVING IN KITCHEN AREA TO PREVENT HARBOARAGE/BREEDING GROUNDS FOR INSECTS.
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: REMOVE ALL BUILD UP OF GREASE AND DRIED FOOD RESIDUE ON COOKING EQUIPMENT SUCH AS REFRIGERATORS, SHELVING, BULK FOOD CONTAINERS, ETC...
Location: Cook line
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: PROVIDE A STORAGE AREA FOR MOPS TO HANG AWAY FROM SHELVING AND FOOD STORAGE ON COOK LINE.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL UNECESSARY LITTER SUCH AS OLD CHEMICAL BOTTLES, EQUIPMENT, ETC...FROM KITCHEN AREA TO PREVENT HARBORAGE/BREEDING GROUNDS FOR COCK ROACHES.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ENTIRE WALL ON RIGHT END OF COOK LINE BEHIND MOP SINK IN POOR CONDITION. SEAL ALL GAPS, HOLES, AND FINISH WALL TO PREVENT HARBORAGE. 2. BASEBOARD TILES DAMAGED AND/OR LOOSE IN SOME AREAS IN KITCHEN. PROVIDE REPAIR.
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: HEAVY BUILD UP, GREASE, AND FOOD RESIDUE ON CORNERS AND EDGES, BELOW SHELVING AND STOVE AND RANGE ON COOK LINE. CLEAN ENTIRE FLOOR AREAS THOROUGHLY.
Location: Cook line
|
12/18/2012 | Non-Illness Complaint |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: COOK ON LINE TOUCHING READY TO EAT FOOD WITH BARE HANDS. PROVIDE UTENSILS OR GLOVES TO HANDLE READY TO EAT FOODS.
- 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 EMPLOYEE ON COOK LINE PICKED UP PIECE OF TRASH FROM FLOOR AND DID NOT WASH HANDS IMMEDIATELY THERE AFTER.
- 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.
Comments: FOOD EMPLOYEE PREPARING FOOD WITHOUT WEARING HAIR RESTRAINT.
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CAN OF WHIPPED CREAM STORED INSIDE ICE MACHINE. STORE WHIPPED CREAM OUTSIDE MACHINE TO PREVENT POSSIBLE CONTAMINATION.
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.2. MOLD BUILD UP ON GASKETS ON EXTERIOR FREEZER DOORS. CLEAN INTERIOR AS WELL.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
|
09/14/2012 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: COOK ON LINE TOUCHING READY TO EAT FOOD WITH BARE HANDS. PROVIDE UTENSILS OR GLOVES TO HANDLE READY TO EAT FOODS.
- 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 EMPLOYEE ON COOK LINE PICKED UP PIECE OF TRASH FROM FLOOR AND DID NOT WASH HANDS IMMEDIATELY THERE AFTER.
- 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.
Comments: FOOD EMPLOYEE PREPARING FOOD WITHOUT WEARING HAIR RESTRAINT.
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CAN OF WHIPPED CREAM STORED INSIDE ICE MACHINE. STORE WHIPPED CREAM OUTSIDE MACHINE TO PREVENT POSSIBLE CONTAMINATION.
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.2. MOLD BUILD UP ON GASKETS ON EXTERIOR FREEZER DOORS. CLEAN INTERIOR AS WELL.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
|
09/06/2012 | Routine |
| No violation noted during this evaluation. | 07/25/2012 | Non-Illness Complaint |
- 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. ASIAN PEELERS STORED SOILED WITH FOOD RESIDUE ON KNIFE BLOCK.2. CAN OPENER STORED SOILED WITH DRIED FOOD RESIDUE.
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. BOWL USED TO CRUSH FRUITS NOT MADE OF AN APPROVED FOOD CONTACT SURFACE. PROVIDE AN APPROVED BOWL TO CRUSH FRUIT.2. REMOVE TAPE WRAPPED AROUND KNIFE HANDLE STORED ON KNIFE BLOCK.
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: PROVIDE THERMOMETER INSIDE REACH IN COOLER ON COOK LINE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RUST PRESENT ON STORAGE SHELF BELOW PREP TABLE. CLEAN THOROUGHLY.
|
04/20/2012 | Recheck |
- 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. ASIAN PEELERS STORED SOILED WITH FOOD RESIDUE ON KNIFE BLOCK.2. CAN OPENER STORED SOILED WITH DRIED FOOD RESIDUE.
Location: Cook line
- 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. BOWL USED TO CRUSH FRUITS NOT MADE OF AN APPROVED FOOD CONTACT SURFACE. PROVIDE AN APPROVED BOWL TO CRUSH FRUIT.2. REMOVE TAPE WRAPPED AROUND KNIFE HANDLE STORED ON KNIFE BLOCK.
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: PROVIDE THERMOMETER INSIDE REACH IN COOLER ON COOK LINE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RUST PRESENT ON STORAGE SHELF BELOW PREP TABLE. CLEAN THOROUGHLY.
|
04/13/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ALL KNIVES STORED ON BOTH MAGNETIC STRIPS SOILED WITH DRIED FOOD RESIDUE ON BLADES. ENSURE ALL KNIVES HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE ON BLOCK.2. REMOVE DUCT TAPE ON KNIFE HANDLES STORED ON KNIFE BLOCK.3. CABBAGE SLICERS STORED SOILED WITH DRIED FOOD RESIDUE. CLEAN THOROUGHLY.
Location: Cook line
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ALL KNIVES STORED ON BOTH MAGNETIC STRIPS SOILED WITH DRIED FOOD RESIDUE ON BLADES. ENSURE ALL KNIVES HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE ON BLOCK.2. REMOVE DUCT TAPE ON KNIFE HANDLES STORED ON KNIFE BLOCK.3. CABBAGE SLICERS STORED SOILED WITH DRIED FOOD RESIDUE. CLEAN THOROUGHLY.
Location: Prep area
Equipment: Knife/utensil rack
- 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: KNIVES STORED INSIDE BLOCK MADE FROM CARDBOARD AND DUCT TAPE IN DISH MACHINE AREA. PROVIDE AN APPROVED UTENSIL/KNIFE RACK TO STORE KNIVES.
- 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 SOILED AREAS UNDER ONE BAY SINK.
|
12/22/2011 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ALL KNIVES STORED ON BOTH MAGNETIC STRIPS SOILED WITH DRIED FOOD RESIDUE ON BLADES. ENSURE ALL KNIVES HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE ON BLOCK.2. REMOVE DUCT TAPE ON KNIFE HANDLES STORED ON KNIFE BLOCK.3. CABBAGE SLICERS STORED SOILED WITH DRIED FOOD RESIDUE. CLEAN THOROUGHLY.
Location: Cook line
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ALL KNIVES STORED ON BOTH MAGNETIC STRIPS SOILED WITH DRIED FOOD RESIDUE ON BLADES. ENSURE ALL KNIVES HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE ON BLOCK.2. REMOVE DUCT TAPE ON KNIFE HANDLES STORED ON KNIFE BLOCK.3. CABBAGE SLICERS STORED SOILED WITH DRIED FOOD RESIDUE. CLEAN THOROUGHLY.
Location: Prep area
Equipment: Knife/utensil rack
- 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: KNIVES STORED INSIDE BLOCK MADE FROM CARDBOARD AND DUCT TAPE IN DISH MACHINE AREA. PROVIDE AN APPROVED UTENSIL/KNIFE RACK TO STORE KNIVES.
- 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 SOILED AREAS UNDER ONE BAY SINK.
|
12/15/2011 | Routine |
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