- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Large container of cooked chicken at 51 deg. F inside of walk in cooler, Large pan of cooked rice at 51 deg. F. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > CHICKEN AND RICE DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Large container of cooked rice sitting out at room temperature at 65 deg. F on cooks line. You must hold all hot foods at 135 deg. F. or above or 41 deg. F or below. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. NOTE > REPEAT VIOLATION. 2. Metal container of cooked potatos sitting out at room temperature at 65.5 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION3. Small pan of cooked brown rice sitting out at room temperature at 72 deg. F . on prep table in kitchen area. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Large container of cooked rice sitting out at room temperature at 65 deg. F on cooks line. You must hold all hot foods at 135 deg. F. or above or 41 deg. F or below. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. NOTE > REPEAT VIOLATION. 2. Metal container of cooked potatos sitting out at room temperature at 65.5 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION3. Small pan of cooked brown rice sitting out at room temperature at 72 deg. F . on prep table in kitchen area. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Large container of cooked rice sitting out at room temperature at 65 deg. F on cooks line. You must hold all hot foods at 135 deg. F. or above or 41 deg. F or below. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. NOTE > REPEAT VIOLATION. 2. Metal container of cooked potatos sitting out at room temperature at 65.5 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION3. Small pan of cooked brown rice sitting out at room temperature at 72 deg. F . on prep table in kitchen area. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Combination cold top / reach in cooler holding potentially hazardous food items at 55 deg. F on top and bottom section of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F. or below. 2. Large bus tub of cooked chicken that was cooked on 7-22-14 was at 51 deg. F. inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION NOTE > CHICKEN WAS DISCARDED AT TIME OF INSPECTION. 3. Large metal pan of cooked rice that was cooked on 7-22-14 was at 51 deg. F. inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION.
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. Combination cold top / reach in cooler holding potentially hazardous food items at 55 deg. F on top and bottom section of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F. or below. 2. Large bus tub of cooked chicken that was cooked on 7-22-14 was at 51 deg. F. inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION NOTE > CHICKEN WAS DISCARDED AT TIME OF INSPECTION. 3. Large metal pan of cooked rice that was cooked on 7-22-14 was at 51 deg. F. inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- 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. Combination cold top / reach in cooler holding potentially hazardous food items at 55 deg. F on top and bottom section of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F. or below. 2. Large bus tub of cooked chicken that was cooked on 7-22-14 was at 51 deg. F. inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION NOTE > CHICKEN WAS DISCARDED AT TIME OF INSPECTION. 3. Large metal pan of cooked rice that was cooked on 7-22-14 was at 51 deg. F. inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Large container of cooked rice sititng out on cooks line at room tempearture at 65 deg. F. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. NOTE > REPEAT VIOLATION.
Location: Cook line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Flies observed in dry stock room. Exterminate flies using approved methods.
Location: Dry storage
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not wsahing hands at necessary times. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken stored above beef inside of walk in cooler, Pork sausage stored with bag of raw chicken inside of walk in cooler. Follow handout posted on walk in cooler door for proper food storage. NOTE > REPEAT VIOLATION.
Location: Walk-in cooler
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. Food handler washed hands at hand sink without using hand soap. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Employee washed pan without sanitizing then placed food into pan. . You must use approve methods to wash and sanitize all soiled equipment. Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. NOTE > REPEAT VIOLATION.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. " Planters Cashew container " being reused for a food container on cooks line. Cashew containers are a single use item and must be discarded when contents have been used. Use only food grade containers for food storage. 2. To go plastic bag used to line plastic food container on cooks line for greens. Do not use to go plastic plastic bags for direct contact with food items. Use only food grade bags. wraps or containers.
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. " Planters Cashew container " being reused for a food container on cooks line. Cashew containers are a single use item and must be discarded when contents have been used. Use only food grade containers for food storage. 2. To go plastic bag used to line plastic food container on cooks line for greens. Do not use to go plastic plastic bags for direct contact with food items. Use only food grade bags. wraps or containers.
Location: Cook line
Equipment: -
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Bus tubs stored on floor below three bay sink. Remove, Clean and sanitize and store in approved manner. 2. Cutting board stored on floor by walk in cooler. Remove. Clean and sanitize and store in approved manner. 3. Ice scoop on top of ice machine. Remove and store in approved manner. Clean and sanitize scoop.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Bus tubs stored on floor below three bay sink. Remove, Clean and sanitize and store in approved manner. 2. Cutting board stored on floor by walk in cooler. Remove. Clean and sanitize and store in approved manner. 3. Ice scoop on top of ice machine. Remove and store in approved manner. Clean and sanitize scoop.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Bus tubs stored on floor below three bay sink. Remove, Clean and sanitize and store in approved manner. 2. Cutting board stored on floor by walk in cooler. Remove. Clean and sanitize and store in approved manner. 3. Ice scoop on top of ice machine. Remove and store in approved manner. Clean and sanitize scoop.
Location: Kitchen
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Clean knife stored between cold top prep cooler and prep table in kitchen area. Do not store clean knives between gaps in equipment.
Location: Kitchen
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Wet cloth towel on top of pan of spring rolls inside of walk in cooler. Do not use cloth towels to cover food items. Cloths used for wiping food spills shall be used for no other purpose.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sititng out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large container of cooked chicken at 51 deg. F inside of walk in cooler, Large pan of cooked rice at 51 deg. F. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > CHICKEN AND RICE DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Boxes of frozen shrimp sitting on floor below three bay sink thawing. Do not place any foods on floor. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in dry stock room. Remove from floor and store in approved manner. NOTE > REPEAT VIOLATION. 2. Bulk containers of food in dry stock area misisng lids. Porvide lids. 3. Bag of onions on floor in kitchen area.Remove and store in approved manner. 4. Box of frozen shrimp on floor below three bay sink. Remove, Do not store any food items on floor.
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in dry stock room. Remove from floor and store in approved manner. NOTE > REPEAT VIOLATION. 2. Bulk containers of food in dry stock area misisng lids. Porvide lids. 3. Bag of onions on floor in kitchen area.Remove and store in approved manner. 4. Box of frozen shrimp on floor below three bay sink. Remove, Do not store any food items on floor.
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in dry stock room. Remove from floor and store in approved manner. NOTE > REPEAT VIOLATION. 2. Bulk containers of food in dry stock area misisng lids. Porvide lids. 3. Bag of onions on floor in kitchen area.Remove and store in approved manner. 4. Box of frozen shrimp on floor below three bay sink. Remove, Do not store any food items on floor.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean and sanitize.
Location: Dish machine area
Equipment: Dishmachine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Gas stove top unit soiled including drip pan below burner units. Clean.
Location: Cook line
Equipment: Stove
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area. Provide.
Location: Kitchen
Equipment: Hand sink
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07/30/2014 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Large container of cooked chicken at 51 deg. F inside of walk in cooler, Large pan of cooked rice at 51 deg. F. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > CHICKEN AND RICE DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Large container of cooked rice sitting out at room temperature at 65 deg. F on cooks line. You must hold all hot foods at 135 deg. F. or above or 41 deg. F or below. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. NOTE > REPEAT VIOLATION. 2. Metal container of cooked potatos sitting out at room temperature at 65.5 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION3. Small pan of cooked brown rice sitting out at room temperature at 72 deg. F . on prep table in kitchen area. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Large container of cooked rice sitting out at room temperature at 65 deg. F on cooks line. You must hold all hot foods at 135 deg. F. or above or 41 deg. F or below. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. NOTE > REPEAT VIOLATION. 2. Metal container of cooked potatos sitting out at room temperature at 65.5 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION3. Small pan of cooked brown rice sitting out at room temperature at 72 deg. F . on prep table in kitchen area. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Large container of cooked rice sitting out at room temperature at 65 deg. F on cooks line. You must hold all hot foods at 135 deg. F. or above or 41 deg. F or below. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. NOTE > REPEAT VIOLATION. 2. Metal container of cooked potatos sitting out at room temperature at 65.5 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION3. Small pan of cooked brown rice sitting out at room temperature at 72 deg. F . on prep table in kitchen area. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Combination cold top / reach in cooler holding potentially hazardous food items at 55 deg. F on top and bottom section of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F. or below. 2. Large bus tub of cooked chicken that was cooked on 7-22-14 was at 51 deg. F. inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION NOTE > CHICKEN WAS DISCARDED AT TIME OF INSPECTION. 3. Large metal pan of cooked rice that was cooked on 7-22-14 was at 51 deg. F. inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION.
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. Combination cold top / reach in cooler holding potentially hazardous food items at 55 deg. F on top and bottom section of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F. or below. 2. Large bus tub of cooked chicken that was cooked on 7-22-14 was at 51 deg. F. inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION NOTE > CHICKEN WAS DISCARDED AT TIME OF INSPECTION. 3. Large metal pan of cooked rice that was cooked on 7-22-14 was at 51 deg. F. inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- 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. Combination cold top / reach in cooler holding potentially hazardous food items at 55 deg. F on top and bottom section of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F. or below. 2. Large bus tub of cooked chicken that was cooked on 7-22-14 was at 51 deg. F. inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION NOTE > CHICKEN WAS DISCARDED AT TIME OF INSPECTION. 3. Large metal pan of cooked rice that was cooked on 7-22-14 was at 51 deg. F. inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Large container of cooked rice sititng out on cooks line at room tempearture at 65 deg. F. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. NOTE > REPEAT VIOLATION.
Location: Cook line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Flies observed in dry stock room. Exterminate flies using approved methods.
Location: Dry storage
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not wsahing hands at necessary times. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken stored above beef inside of walk in cooler, Pork sausage stored with bag of raw chicken inside of walk in cooler. Follow handout posted on walk in cooler door for proper food storage. NOTE > REPEAT VIOLATION.
Location: Walk-in cooler
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. Food handler washed hands at hand sink without using hand soap. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
Equipment: Hand sink
- 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: 1. Employee washed pan without sanitizing then placed food into pan. . You must use approve methods to wash and sanitize all soiled equipment. Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. NOTE > REPEAT VIOLATION.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. " Planters Cashew container " being reused for a food container on cooks line. Cashew containers are a single use item and must be discarded when contents have been used. Use only food grade containers for food storage. 2. To go plastic bag used to line plastic food container on cooks line for greens. Do not use to go plastic plastic bags for direct contact with food items. Use only food grade bags. wraps or containers.
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. " Planters Cashew container " being reused for a food container on cooks line. Cashew containers are a single use item and must be discarded when contents have been used. Use only food grade containers for food storage. 2. To go plastic bag used to line plastic food container on cooks line for greens. Do not use to go plastic plastic bags for direct contact with food items. Use only food grade bags. wraps or containers.
Location: Cook line
Equipment: -
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Bus tubs stored on floor below three bay sink. Remove, Clean and sanitize and store in approved manner. 2. Cutting board stored on floor by walk in cooler. Remove. Clean and sanitize and store in approved manner. 3. Ice scoop on top of ice machine. Remove and store in approved manner. Clean and sanitize scoop.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Bus tubs stored on floor below three bay sink. Remove, Clean and sanitize and store in approved manner. 2. Cutting board stored on floor by walk in cooler. Remove. Clean and sanitize and store in approved manner. 3. Ice scoop on top of ice machine. Remove and store in approved manner. Clean and sanitize scoop.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Bus tubs stored on floor below three bay sink. Remove, Clean and sanitize and store in approved manner. 2. Cutting board stored on floor by walk in cooler. Remove. Clean and sanitize and store in approved manner. 3. Ice scoop on top of ice machine. Remove and store in approved manner. Clean and sanitize scoop.
Location: Kitchen
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Clean knife stored between cold top prep cooler and prep table in kitchen area. Do not store clean knives between gaps in equipment.
Location: Kitchen
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Wet cloth towel on top of pan of spring rolls inside of walk in cooler. Do not use cloth towels to cover food items. Cloths used for wiping food spills shall be used for no other purpose.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sititng out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large container of cooked chicken at 51 deg. F inside of walk in cooler, Large pan of cooked rice at 51 deg. F. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > CHICKEN AND RICE DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Boxes of frozen shrimp sitting on floor below three bay sink thawing. Do not place any foods on floor. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in dry stock room. Remove from floor and store in approved manner. NOTE > REPEAT VIOLATION. 2. Bulk containers of food in dry stock area misisng lids. Porvide lids. 3. Bag of onions on floor in kitchen area.Remove and store in approved manner. 4. Box of frozen shrimp on floor below three bay sink. Remove, Do not store any food items on floor.
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in dry stock room. Remove from floor and store in approved manner. NOTE > REPEAT VIOLATION. 2. Bulk containers of food in dry stock area misisng lids. Porvide lids. 3. Bag of onions on floor in kitchen area.Remove and store in approved manner. 4. Box of frozen shrimp on floor below three bay sink. Remove, Do not store any food items on floor.
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in dry stock room. Remove from floor and store in approved manner. NOTE > REPEAT VIOLATION. 2. Bulk containers of food in dry stock area misisng lids. Porvide lids. 3. Bag of onions on floor in kitchen area.Remove and store in approved manner. 4. Box of frozen shrimp on floor below three bay sink. Remove, Do not store any food items on floor.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean and sanitize.
Location: Dish machine area
Equipment: Dishmachine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Gas stove top unit soiled including drip pan below burner units. Clean.
Location: Cook line
Equipment: Stove
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area. Provide.
Location: Kitchen
Equipment: Hand sink
|
07/23/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Large container of cooked rice sitting out at room temperature at 65 deg. F on cooks line. You must hold all hot foods at 135 deg. F. or above or 41 deg. F or below. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. NOTE > REPEAT VIOLATION. 2. Metal container of cooked potatos sitting out at room temperature at 65.5 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION3. Small pan of cooked brown rice sitting out at room temperature at 72 deg. F . on prep table in kitchen area. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION. 4. Large metal container of cooked rice on wire metal shelving held at 115 deg. F in kitchen area. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Large container of cooked rice sitting out at room temperature at 65 deg. F on cooks line. You must hold all hot foods at 135 deg. F. or above or 41 deg. F or below. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. NOTE > REPEAT VIOLATION. 2. Metal container of cooked potatos sitting out at room temperature at 65.5 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION3. Small pan of cooked brown rice sitting out at room temperature at 72 deg. F . on prep table in kitchen area. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION. 4. Large metal container of cooked rice on wire metal shelving held at 115 deg. F in kitchen area. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Large container of cooked rice sitting out at room temperature at 65 deg. F on cooks line. You must hold all hot foods at 135 deg. F. or above or 41 deg. F or below. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. NOTE > REPEAT VIOLATION. 2. Metal container of cooked potatos sitting out at room temperature at 65.5 deg. F. Do not sit potentially hazardous cooked potatos out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION3. Small pan of cooked brown rice sitting out at room temperature at 72 deg. F . on prep table in kitchen area. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > DISCARDED AT TIME OF INSPECTION. 4. Large metal container of cooked rice on wire metal shelving held at 115 deg. F in kitchen area. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F. or below. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Kitchen
- 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. Combination cold top / reach in cooler holding potentially hazardous food items at 55 deg. F on top and bottom section of unit. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F. or below. NOTE > ALL POTENTIALLY HAZARDOUS FOOD ITEMS WHERE DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Large container of cooked rice sititng out on cooks line at room tempearture at 65 deg. F. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. NOTE > REPEAT VIOLATION.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Flies observed in dry stock room. Exterminate flies using approved methods.
Location: Dry storage
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not wsahing hands at necessary times. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw beef stored above fish inside of walk in cooler. Store raw meats below fish. Follow handout posted on walk in cooler door for proper food storage. NOTE > REPEAT VIOLATION.
Location: Walk-in cooler
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. Food handler washed hands at hand sink without using hand soap. Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
Equipment: Hand sink
- 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: 1. Employee rinsed off soiled knife without soap and sanitizing then placed knife on shlef with clean utensils. You must use approve methods to wash and sanitize all soiled equipment. Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. NOTE > REPEAT VIOLATION.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. " Planters Cashew container " being reused for a food container on cooks line. Cashew containers are a single use item and must be discarded when contents have been used. Use only food grade containers for food storage. 2. To go plastic bag used to line plastic food container on cooks line for greens. Do not use to go plastic plastic bags for direct contact with food items. Use only food grade bags. wraps or containers.
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. " Planters Cashew container " being reused for a food container on cooks line. Cashew containers are a single use item and must be discarded when contents have been used. Use only food grade containers for food storage. 2. To go plastic bag used to line plastic food container on cooks line for greens. Do not use to go plastic plastic bags for direct contact with food items. Use only food grade bags. wraps or containers.
Location: Cook line
Equipment: -
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Bus tubs stored on floor below three bay sink. Remove, Clean and sanitize and store in approved manner. 2. Cutting board stored on floor by walk in cooler. Remove. Clean and sanitize and store in approved manner. 3. Ice scoop on top of ice machine. Remove and store in approved manner. Clean and sanitize scoop.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Bus tubs stored on floor below three bay sink. Remove, Clean and sanitize and store in approved manner. 2. Cutting board stored on floor by walk in cooler. Remove. Clean and sanitize and store in approved manner. 3. Ice scoop on top of ice machine. Remove and store in approved manner. Clean and sanitize scoop.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Bus tubs stored on floor below three bay sink. Remove, Clean and sanitize and store in approved manner. 2. Cutting board stored on floor by walk in cooler. Remove. Clean and sanitize and store in approved manner. 3. Ice scoop on top of ice machine. Remove and store in approved manner. Clean and sanitize scoop.
Location: Kitchen
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Clean knife stored between cold top prep cooler and prep table in kitchen area. Do not store clean knives between gaps in equipment.
Location: Kitchen
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Wet cloth towel on top of pan of spring rolls inside of walk in cooler. Do not use cloth towels to cover food items. Cloths used for wiping food spills shall be used for no other purpose.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sititng out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large container of cooked chicken inside of walk in cooler cooling at 76 deg. F. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > HAD OWNER CORRECT AT TIME OF INSPECTION.
Location: Walk-in cooler
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Boxes of frozen shrimp sitting on floor below three bay sink thawing. Do not place any foods on floor. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in dry stock room. Remove from floor and store in approved manner. NOTE > REPEAT VIOLATION. 2. Bulk containers of food in dry stock area misisng lids. Porvide lids. 3. Bag of onions on floor in kitchen area.Remove and store in approved manner. 4. Box of frozen shrimp on floor below three bay sink. Remove, Do not store any food items on floor.
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in dry stock room. Remove from floor and store in approved manner. NOTE > REPEAT VIOLATION. 2. Bulk containers of food in dry stock area misisng lids. Porvide lids. 3. Bag of onions on floor in kitchen area.Remove and store in approved manner. 4. Box of frozen shrimp on floor below three bay sink. Remove, Do not store any food items on floor.
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in dry stock room. Remove from floor and store in approved manner. NOTE > REPEAT VIOLATION. 2. Bulk containers of food in dry stock area misisng lids. Porvide lids. 3. Bag of onions on floor in kitchen area.Remove and store in approved manner. 4. Box of frozen shrimp on floor below three bay sink. Remove, Do not store any food items on floor.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean and sanitize.
Location: Dish machine area
Equipment: Dishmachine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Gas stove top unit soiled including drip pan below burner units. Clean.
Location: Cook line
Equipment: Stove
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area. Provide.
Location: Kitchen
Equipment: Hand sink
|
07/16/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Large metal container or cooked potentially hazardous rice sitting out at room temperature on cooks line. Hold hot at 135 deg. F or below or use approved method of time vs. temperature to control product. NOTE > OWNER STATED THAT HE IS GOING TO USE TIME TO CONTROL RICE.
Location: Cook line
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small bulk food container of sugar soiled. Clean and sanitize.
Location: Dry storage
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Employee used hand sink in bar to rinse out hand towel. Do not use hand sink for any purpose other than hand washing.
Location: Bar
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic grocery bags used to store food items inside of walk in cooler. Plastic grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, wraps, containers to store food items in. 2. Plastic grocery bags used to store food items inside of white reach in freezer in kitchen area. Plastic grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, wraps, containers to store food items in.
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: 1. Plastic grocery bags used to store food items inside of walk in cooler. Plastic grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, wraps, containers to store food items in. 2. Plastic grocery bags used to store food items inside of white reach in freezer in kitchen area. Plastic grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, wraps, containers to store food items in.
Location: Kitchen
Equipment: reach in freezer
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands at hand sink before putitng on gloves to handle food items. You must wash hands with soap and water before putting on gloves to handle any food items.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Rice cooker stored on floor by hand sink in kitchen area. Remove from floor. Store in approved manner.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Drain cleaning machine stored by dish machine. Remove from store.
Location: Kitchen
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. Boxes fo Mango's stored in front of and below hand sink in kitchen area. Remove all food items from in front of hand sink. Insure that access to hand sink is not blocked.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. Bulk food containers of food not labeled. Working containers holding food items shall be labeled with the common name of the food item.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled above cooking equipment on cooks line. Clean.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below three bay sink and dish machine area. Clean all soiled floor space. 2. Heating and cooling vents and ceiling tiles by vents soiled. Clean.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not workking in fixtures in kitchen area. Repair all non working lights. 2. Cold air return vent hanging down in kitchen area from ceiling. Repair. CORRECTED
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Plastic bus tub of meat stored on floor of walk in cooler. Remove and store on approved shelving. Do not store any food items on floor. NOTE > REPEAT VIOLATION. 2. Boxes of frozen shrimp and boxes of freash meat sitting on floor below three bay sink that was delivered. Do not allow potentially hazardous foods to sit out at room temperature. When potentially hazardous foods are deliverd they must be placed under refrigeration or placed in freezer unit. CORRECTED 3. Bag of potatos on floor in kitchen area. Remove and store on approved shelving. 4. Boxes of food and container of rice on floor of dry stock room. Remove and store on approved shelving. Do not store any boxes of food on floor of stock room or kitchen. CORRECTED 5. Lids not on bulk container of rice. Keep lids on all bulk food containers when not in use.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Plastic bus tub of meat stored on floor of walk in cooler. Remove and store on approved shelving. Do not store any food items on floor. NOTE > REPEAT VIOLATION. 2. Boxes of frozen shrimp and boxes of freash meat sitting on floor below three bay sink that was delivered. Do not allow potentially hazardous foods to sit out at room temperature. When potentially hazardous foods are deliverd they must be placed under refrigeration or placed in freezer unit. CORRECTED 3. Bag of potatos on floor in kitchen area. Remove and store on approved shelving. 4. Boxes of food and container of rice on floor of dry stock room. Remove and store on approved shelving. Do not store any boxes of food on floor of stock room or kitchen. CORRECTED 5. Lids not on bulk container of rice. Keep lids on all bulk food containers when not in use.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Plastic bus tub of meat stored on floor of walk in cooler. Remove and store on approved shelving. Do not store any food items on floor. NOTE > REPEAT VIOLATION. 2. Boxes of frozen shrimp and boxes of freash meat sitting on floor below three bay sink that was delivered. Do not allow potentially hazardous foods to sit out at room temperature. When potentially hazardous foods are deliverd they must be placed under refrigeration or placed in freezer unit. CORRECTED 3. Bag of potatos on floor in kitchen area. Remove and store on approved shelving. 4. Boxes of food and container of rice on floor of dry stock room. Remove and store on approved shelving. Do not store any boxes of food on floor of stock room or kitchen. CORRECTED 5. Lids not on bulk container of rice. Keep lids on all bulk food containers when not in use.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Plastic bus tub of meat stored on floor of walk in cooler. Remove and store on approved shelving. Do not store any food items on floor. NOTE > REPEAT VIOLATION. 2. Boxes of frozen shrimp and boxes of freash meat sitting on floor below three bay sink that was delivered. Do not allow potentially hazardous foods to sit out at room temperature. When potentially hazardous foods are deliverd they must be placed under refrigeration or placed in freezer unit. CORRECTED 3. Bag of potatos on floor in kitchen area. Remove and store on approved shelving. 4. Boxes of food and container of rice on floor of dry stock room. Remove and store on approved shelving. Do not store any boxes of food on floor of stock room or kitchen. CORRECTED 5. Lids not on bulk container of rice. Keep lids on all bulk food containers when not in use.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Black plastic push cart soiled. Clean. CORRECTED 2. Top of dish machine soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Black plastic push cart soiled. Clean. CORRECTED 2. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
|
04/23/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Large metal container or cooked potentially hazardous rice sitting out at room temperature on cooks line. Hold hot at 135 deg. F or below or use approved method of time vs. temperature to control product. NOTE > OWNER STATED THAT HE IS GOING TO USE TIME TO CONTROL RICE.
Location: Cook line
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small bulk food container of sugar soiled. Clean and sanitize.
Location: Dry storage
- 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: 1. Employee used hand sink in bar to rinse out hand towel. Do not use hand sink for any purpose other than hand washing.
Location: Bar
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic grocery bags used to store food items inside of walk in cooler. Plastic grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, wraps, containers to store food items in. 2. Plastic grocery bags used to store food items inside of white reach in freezer in kitchen area. Plastic grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, wraps, containers to store food items in.
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: 1. Plastic grocery bags used to store food items inside of walk in cooler. Plastic grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, wraps, containers to store food items in. 2. Plastic grocery bags used to store food items inside of white reach in freezer in kitchen area. Plastic grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, wraps, containers to store food items in.
Location: Kitchen
Equipment: reach in freezer
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands at hand sink before putitng on gloves to handle food items. You must wash hands with soap and water before putting on gloves to handle any food items.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Rice cooker stored on floor by hand sink in kitchen area. Remove from floor. Store in approved manner.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Drain cleaning machine stored by dish machine. Remove from store.
Location: Kitchen
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. Boxes fo Mango's stored in front of and below hand sink in kitchen area. Remove all food items from in front of hand sink. Insure that access to hand sink is not blocked.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. Bulk food containers of food not labeled. Working containers holding food items shall be labeled with the common name of the food item.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled above cooking equipment on cooks line. Clean.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below three bay sink and dish machine area. Clean all soiled floor space. 2. Heating and cooling vents and ceiling tiles by vents soiled. Clean.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not workking in fixtures in kitchen area. Repair all non working lights. 2. Cold air return vent hanging down in kitchen area from ceiling. Repair.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Plastic bus tubs of meat / shrimp stored on floor of walk in cooler. Remove and store on approved shelving. Do not store any food items on floor. NOTE > REPEAT VIOLATION. 2. Boxes of frozen shrimp and boxes of freash meat sitting on floor below three bay sink that was delivered. Do not allow potentially hazardous foods to sit out at room temperature. When potentially hazardous foods are deliverd they must be placed under refrigeration or placed in freezer unit. 3. Bag of onions on floor in kitchen area. Remove and store on approved shelving. 4. Boxes of food and container of rice on floor of dry stock room. Remove and store on approved shelving. Do not store any boxes of food on floor of stock room or kitchen. 5. Lids not on bulk container of rice. Keep lids on all bulk food containers when not in use.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Plastic bus tubs of meat / shrimp stored on floor of walk in cooler. Remove and store on approved shelving. Do not store any food items on floor. NOTE > REPEAT VIOLATION. 2. Boxes of frozen shrimp and boxes of freash meat sitting on floor below three bay sink that was delivered. Do not allow potentially hazardous foods to sit out at room temperature. When potentially hazardous foods are deliverd they must be placed under refrigeration or placed in freezer unit. 3. Bag of onions on floor in kitchen area. Remove and store on approved shelving. 4. Boxes of food and container of rice on floor of dry stock room. Remove and store on approved shelving. Do not store any boxes of food on floor of stock room or kitchen. 5. Lids not on bulk container of rice. Keep lids on all bulk food containers when not in use.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Plastic bus tubs of meat / shrimp stored on floor of walk in cooler. Remove and store on approved shelving. Do not store any food items on floor. NOTE > REPEAT VIOLATION. 2. Boxes of frozen shrimp and boxes of freash meat sitting on floor below three bay sink that was delivered. Do not allow potentially hazardous foods to sit out at room temperature. When potentially hazardous foods are deliverd they must be placed under refrigeration or placed in freezer unit. 3. Bag of onions on floor in kitchen area. Remove and store on approved shelving. 4. Boxes of food and container of rice on floor of dry stock room. Remove and store on approved shelving. Do not store any boxes of food on floor of stock room or kitchen. 5. Lids not on bulk container of rice. Keep lids on all bulk food containers when not in use.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Plastic bus tubs of meat / shrimp stored on floor of walk in cooler. Remove and store on approved shelving. Do not store any food items on floor. NOTE > REPEAT VIOLATION. 2. Boxes of frozen shrimp and boxes of freash meat sitting on floor below three bay sink that was delivered. Do not allow potentially hazardous foods to sit out at room temperature. When potentially hazardous foods are deliverd they must be placed under refrigeration or placed in freezer unit. 3. Bag of onions on floor in kitchen area. Remove and store on approved shelving. 4. Boxes of food and container of rice on floor of dry stock room. Remove and store on approved shelving. Do not store any boxes of food on floor of stock room or kitchen. 5. Lids not on bulk container of rice. Keep lids on all bulk food containers when not in use.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Black plastic push cart soiled. Clean. 2. Top of dish machine soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Black plastic push cart soiled. Clean. 2. Top of dish machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
|
04/16/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large container of cooked chicken cooling inside of walk in cooler at 47 deg. F due to improper cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods.shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > REPEAT VIOLATION. 2. Small plastic container of cooked noodles sitting out at room temperature at 48 deg. F. Do not sit cooked noodles out at room temperature. Hold cold at 41 deg. F or below.
Location: Walk-in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large container of cooked chicken cooling inside of walk in cooler at 47 deg. F due to improper cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods.shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > REPEAT VIOLATION. 2. Small plastic container of cooked noodles sitting out at room temperature at 48 deg. F. Do not sit cooked noodles out at room temperature. Hold cold at 41 deg. F or below.
Location: Cook line
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Large plastic bus tub of cooked chicken that was cooked and placed inside of walk in cooler on 10-2013 in PM. was at 47 deg. F. due to improper cooling.Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > CHICKEN WAS DENATURED WITH LIQUID CLEANER BEFORE BEING DISCARDED IN DUMPSTER. NOTE > REPEAT VIOLATION.
Location: Walk-in cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats observed by dish machine area and dry stock room area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition so as to sanitize at final rinse. NOTE> CORRECTED AT TIME OF INSPECTION.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled. Clean and sanitize. 2. Chest freezer needs defrosted by back door. Clean and defrost.
Location: Kitchen
Equipment: 2-bay
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled. Clean and sanitize. 2. Chest freezer needs defrosted by back door. Clean and defrost.
Location: Kitchen
Equipment: Chest freezer
- 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: 1. Access to hand sink blocked by boxes of drink machine boxes. Remove so as to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Metal container inside of hand sink in kitchen area. Do not store any items inside of hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Food handler washing utensils without sanitizing after washing. Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Three bay area
Equipment: 3-bay
- 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. To go plastic bags / grocery bags being used to store food items insdie of walk in cooler, chest freezer, reach in freezer. To go plastic bags are not food grade or apprroved for direct contact with food items. Use only food grade bags, wraps , containers to store food in. NOTE > REPEAT VIOLATON.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean pots and pans stored at mop sink in kitchen area. Remove, clean and sanitize and store in approved manner. Do not store any items in mop sink. 2. Large wok and pot stored below cooking equipment on cooks line. Remove, Do not store on floor.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean pots and pans stored at mop sink in kitchen area. Remove, clean and sanitize and store in approved manner. Do not store any items in mop sink. 2. Large wok and pot stored below cooking equipment on cooks line. Remove, Do not store on floor.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Clean hood and filters.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled throughout kitchen area under all equipment and along all wall and floor junctions. Clean all floor space in kitchen area. 2. Floor space soiled inside of walk in cooler. Clean. 3. Floor space soiled throughout dry stock area including all wall and floor junctions. 4. Floor space soiled throughout dish machine and three bay sink area. Clean all soiled floor space including wall and floor junctions. 5. Floor drain soiled by dish machine area. Clean soiled floor drain. 6. Wall space soiled behind dish machine. Clean.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled throughout kitchen area under all equipment and along all wall and floor junctions. Clean all floor space in kitchen area. 2. Floor space soiled inside of walk in cooler. Clean. 3. Floor space soiled throughout dry stock area including all wall and floor junctions. 4. Floor space soiled throughout dish machine and three bay sink area. Clean all soiled floor space including wall and floor junctions. 5. Floor drain soiled by dish machine area. Clean soiled floor drain. 6. Wall space soiled behind dish machine. Clean.
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: 1. Floor space soiled throughout kitchen area under all equipment and along all wall and floor junctions. Clean all floor space in kitchen area. 2. Floor space soiled inside of walk in cooler. Clean. 3. Floor space soiled throughout dry stock area including all wall and floor junctions. 4. Floor space soiled throughout dish machine and three bay sink area. Clean all soiled floor space including wall and floor junctions. 5. Floor drain soiled by dish machine area. Clean soiled floor drain. 6. Wall space soiled behind dish machine. Clean.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled throughout kitchen area under all equipment and along all wall and floor junctions. Clean all floor space in kitchen area. 2. Floor space soiled inside of walk in cooler. Clean. 3. Floor space soiled throughout dry stock area including all wall and floor junctions. 4. Floor space soiled throughout dish machine and three bay sink area. Clean all soiled floor space including wall and floor junctions. 5. Floor drain soiled by dish machine area. Clean soiled floor drain. 6. Wall space soiled behind dish machine. Clean.
Location: Dish machine area
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Cloth towel used to cover spring rolls inside of walk in cooler. Do not use cloth towels to cover food items.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Store all wet towels in approved manner. Wet towels shall be stored in sanitizer when not in use. 2. No saniitzer in wiping towel water. Provide sanitizer at proper concentration.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two large plastic bus tubs of cooked chicken cooling inside of walk in cooler Do not place large amounts of hot food in large containers to cool. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATON. NOTE > SECOND BUS TUB OF CHICKEN WAS COOKED THIS MORNING, HAD EMPLOYEE TAKE CHICKEN OUT OF CONTAINER AND COOL USING APPROVED METHOD AT TIME OF INSPECTION.
Location: Walk-in cooler
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two large plastic bus tubs of cooked chicken cooling inside of walk in cooler Do not place large amounts of hot food in large containers to cool. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATON. NOTE > SECOND BUS TUB OF CHICKEN WAS COOKED THIS MORNING, HAD EMPLOYEE TAKE CHICKEN OUT OF CONTAINER AND COOL USING APPROVED METHOD AT TIME OF INSPECTION.
Location: -
- 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: 1. Cardboard boxes reused to store items in on cooks line. Do not re use cardboard boxes. Use approved containers to store items in. 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.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in one light fixture by ice machine in kitchen area. Replace all non workikng lights.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bags of rice etc stored on floor of dry stock room. Remove and store in approved manner. CORRECTED 2. Pans of food / boxes of food on floor of walk in cooler. Remove all food items from floor and store in approved manner. 3. Boxes of can goods on floor. Remove and store on apoproved shelving. CORRECTED
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bags of rice etc stored on floor of dry stock room. Remove and store in approved manner. CORRECTED 2. Pans of food / boxes of food on floor of walk in cooler. Remove all food items from floor and store in approved manner. 3. Boxes of can goods on floor. Remove and store on apoproved shelving. CORRECTED
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bags of rice etc stored on floor of dry stock room. Remove and store in approved manner. CORRECTED 2. Pans of food / boxes of food on floor of walk in cooler. Remove all food items from floor and store in approved manner. 3. Boxes of can goods on floor. Remove and store on apoproved shelving. CORRECTED
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic push cart soiled in kitchen area. Clean and santiize. 2. Dish machine soiled inside and out. Clean. 3. Outside of large grease trap below three bay sink soiled. Clean. 4. All plastic dish machine dish racks soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic push cart soiled in kitchen area. Clean and santiize. 2. Dish machine soiled inside and out. Clean. 3. Outside of large grease trap below three bay sink soiled. Clean. 4. All plastic dish machine dish racks soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic push cart soiled in kitchen area. Clean and santiize. 2. Dish machine soiled inside and out. Clean. 3. Outside of large grease trap below three bay sink soiled. Clean. 4. All plastic dish machine dish racks soiled. Clean.
Location: Dish machine area
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Top of 6 burner gas stove soiled. Clean.
Location: Cook line
|
10/10/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large container of cooked chicken cooling inside of walk in cooler at 47 deg. F due to improper cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods.shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > REPEAT VIOLATION. 2. Small plastic container of cooked noodles sitting out at room temperature at 48 deg. F. Do not sit cooked noodles out at room temperature. Hold cold at 41 deg. F or below.
Location: Walk-in cooler
- 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. Large container of cooked chicken cooling inside of walk in cooler at 47 deg. F due to improper cooling. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods.shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > REPEAT VIOLATION. 2. Small plastic container of cooked noodles sitting out at room temperature at 48 deg. F. Do not sit cooked noodles out at room temperature. Hold cold at 41 deg. F or below.
Location: Cook line
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Large plastic bus tub of cooked chicken that was cooked and placed inside of walk in cooler on 10-2013 in PM. was at 47 deg. F. due to improper cooling.Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > CHICKEN WAS DENATURED WITH LIQUID CLEANER BEFORE BEING DISCARDED IN DUMPSTER. NOTE > REPEAT VIOLATION.
Location: Walk-in cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats observed by dish machine area and dry stock room area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition so as to sanitize at final rinse. NOTE> CORRECTED AT TIME OF INSPECTION.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled. Clean and sanitize. 2. Chest freezer needs defrosted by back door. Clean and defrost.
Location: Kitchen
Equipment: 2-bay
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled. Clean and sanitize. 2. Chest freezer needs defrosted by back door. Clean and defrost.
Location: Kitchen
Equipment: Chest freezer
- 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: 1. Access to hand sink blocked by boxes of drink machine boxes. Remove so as to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- 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: 1. Metal container inside of hand sink in kitchen area. Do not store any items inside of hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
Equipment: Hand sink
- 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: 1. Food handler washing utensils without sanitizing after washing. Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Three bay area
Equipment: 3-bay
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. To go plastic bags / grocery bags being used to store food items insdie of walk in cooler, chest freezer, reach in freezer. To go plastic bags are not food grade or apprroved for direct contact with food items. Use only food grade bags, wraps , containers to store food in. NOTE > REPEAT VIOLATON.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean pots and pans stored at mop sink in kitchen area. Remove, clean and sanitize and store in approved manner. Do not store any items in mop sink. 2. Large wok and pot stored below cooking equipment on cooks line. Remove, Do not store on floor.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean pots and pans stored at mop sink in kitchen area. Remove, clean and sanitize and store in approved manner. Do not store any items in mop sink. 2. Large wok and pot stored below cooking equipment on cooks line. Remove, Do not store on floor.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Clean hood and filters.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled throughout kitchen area under all equipment and along all wall and floor junctions. Clean all floor space in kitchen area. 2. Floor space soiled inside of walk in cooler. Clean. 3. Floor space soiled throughout dry stock area including all wall and floor junctions. 4. Floor space soiled throughout dish machine and three bay sink area. Clean all soiled floor space including wall and floor junctions. 5. Floor drain soiled by dish machine area. Clean soiled floor drain. 6. Wall space soiled behind dish machine. Clean.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled throughout kitchen area under all equipment and along all wall and floor junctions. Clean all floor space in kitchen area. 2. Floor space soiled inside of walk in cooler. Clean. 3. Floor space soiled throughout dry stock area including all wall and floor junctions. 4. Floor space soiled throughout dish machine and three bay sink area. Clean all soiled floor space including wall and floor junctions. 5. Floor drain soiled by dish machine area. Clean soiled floor drain. 6. Wall space soiled behind dish machine. Clean.
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: 1. Floor space soiled throughout kitchen area under all equipment and along all wall and floor junctions. Clean all floor space in kitchen area. 2. Floor space soiled inside of walk in cooler. Clean. 3. Floor space soiled throughout dry stock area including all wall and floor junctions. 4. Floor space soiled throughout dish machine and three bay sink area. Clean all soiled floor space including wall and floor junctions. 5. Floor drain soiled by dish machine area. Clean soiled floor drain. 6. Wall space soiled behind dish machine. Clean.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled throughout kitchen area under all equipment and along all wall and floor junctions. Clean all floor space in kitchen area. 2. Floor space soiled inside of walk in cooler. Clean. 3. Floor space soiled throughout dry stock area including all wall and floor junctions. 4. Floor space soiled throughout dish machine and three bay sink area. Clean all soiled floor space including wall and floor junctions. 5. Floor drain soiled by dish machine area. Clean soiled floor drain. 6. Wall space soiled behind dish machine. Clean.
Location: Dish machine area
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Cloth towel used to cover spring rolls inside of walk in cooler. Do not use cloth towels to cover food items.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Store all wet towels in approved manner. Wet towels shall be stored in sanitizer when not in use. 2. No saniitzer in wiping towel water. Provide sanitizer at proper concentration.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two large plastic bus tubs of cooked chicken cooling inside of walk in cooler Do not place large amounts of hot food in large containers to cool. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATON. NOTE > SECOND BUS TUB OF CHICKEN WAS COOKED THIS MORNING, HAD EMPLOYEE TAKE CHICKEN OUT OF CONTAINER AND COOL USING APPROVED METHOD AT TIME OF INSPECTION.
Location: Walk-in cooler
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two large plastic bus tubs of cooked chicken cooling inside of walk in cooler Do not place large amounts of hot food in large containers to cool. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATON. NOTE > SECOND BUS TUB OF CHICKEN WAS COOKED THIS MORNING, HAD EMPLOYEE TAKE CHICKEN OUT OF CONTAINER AND COOL USING APPROVED METHOD AT TIME OF INSPECTION.
Location: -
- 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: 1. Cardboard boxes reused to store items in on cooks line. Do not re use cardboard boxes. Use approved containers to store items in. 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.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in one light fixture by ice machine in kitchen area. Replace all non workikng lights.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bags of rice etc stored on floor of dry stock room. Remove and store in approved manner. 2. Pans of food / boxes of food on floor of walk in cooler. Remove all food items from floor and store in approved manner. 3. Boxes of can goods on floor. Remove and store on apoproved shelving.
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bags of rice etc stored on floor of dry stock room. Remove and store in approved manner. 2. Pans of food / boxes of food on floor of walk in cooler. Remove all food items from floor and store in approved manner. 3. Boxes of can goods on floor. Remove and store on apoproved shelving.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bags of rice etc stored on floor of dry stock room. Remove and store in approved manner. 2. Pans of food / boxes of food on floor of walk in cooler. Remove all food items from floor and store in approved manner. 3. Boxes of can goods on floor. Remove and store on apoproved shelving.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic push cart soiled in kitchen area. Clean and santiize. 2. Dish machine soiled inside and out. Clean. 3. Outside of large grease trap below three bay sink soiled. Clean. 4. All plastic dish machine dish racks soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic push cart soiled in kitchen area. Clean and santiize. 2. Dish machine soiled inside and out. Clean. 3. Outside of large grease trap below three bay sink soiled. Clean. 4. All plastic dish machine dish racks soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic push cart soiled in kitchen area. Clean and santiize. 2. Dish machine soiled inside and out. Clean. 3. Outside of large grease trap below three bay sink soiled. Clean. 4. All plastic dish machine dish racks soiled. Clean.
Location: Dish machine area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Top of 6 burner gas stove soiled. Clean.
Location: Cook line
|
10/03/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked potatoes at cold top at 51 deg. F due to improper cooling. Cool all hot foods first before placing at cold top, then hold at 41 deg. F or below. 2. Cooked white rice cooling inside of walk in cooler at 78 deg. Rice hand been place in walk in cooler at aprox. 10:00 am. at 1: 30 rice was still at 78 deg. F . Cool rice using approved methods . NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION.
Location: Cook line
Equipment: Cold top
- 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 potatoes at cold top at 51 deg. F due to improper cooling. Cool all hot foods first before placing at cold top, then hold at 41 deg. F or below. 2. Cooked white rice cooling inside of walk in cooler at 78 deg. Rice hand been place in walk in cooler at aprox. 10:00 am. at 1: 30 rice was still at 78 deg. F . Cool rice using approved methods . NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands at necessary times. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing lid and straw on cooks line. Provide or remove all drinks from food prep and storage areas.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Pots and pans etc. stored inside of mop sink. Clean and sanitize. 2. Two bay vegetable prep sink soiled. Clean and sanitize. 3. Outside of bulk container soiled for onions in kitchen area. Clean
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Pots and pans etc. stored inside of mop sink. Clean and sanitize. 2. Two bay vegetable prep sink soiled. Clean and sanitize. 3. Outside of bulk container soiled for onions in kitchen area. Clean
Location: Kitchen
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands before using gloves to handle ready to eat food items on cooks line. Wash hands at approved hand sink before using gloves to handle food items.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Mop sink is full of pot and pans etc. Do not place or store any items in mop sink. NOTE > REPEAT VIOLATON.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled above cooking equipment. Clean hood and filters.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled throughout dish machine area below and above all work tables and dish machine. Clean all soiled wall space.
Location: Dish machine area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Store all wet wiping towels in approved manner Wet towels shall be stored in sanitizer when not in use.NOTE > REPEAT VIOLATON
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of frozen fish thawing out at room temperature in kitchen area. Do not sit out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATON
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil on shelf above gas stove on cooks line. Remove foil, do not line with foil.
Location: Cook line
Equipment: Stove
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in exhaust hood, replace or repair light.
Location: Cook line
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bags of rice and sugar on floor of dry stock room. Remove and store on approved shelving. Do not store or place on floor. 2. Bulk containers of food missing lids in dry storage. Provide lids. 3. Bag of onions on floor in kitchen area. Remove and store in approved manner.
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bags of rice and sugar on floor of dry stock room. Remove and store on approved shelving. Do not store or place on floor. 2. Bulk containers of food missing lids in dry storage. Provide lids. 3. Bag of onions on floor in kitchen area. Remove and store in approved manner.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean. 2. Dish machine plastic racks soiled. Clean or replace if needed. 3. Top of grease trap soiled. Clean. 4. Plastic push cart by mop sink soiled. Clean. 5. White plastic shelf liner above three bay sink soiled. Clean. 6. Bottom shelves of prep tables soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean. 2. Dish machine plastic racks soiled. Clean or replace if needed. 3. Top of grease trap soiled. Clean. 4. Plastic push cart by mop sink soiled. Clean. 5. White plastic shelf liner above three bay sink soiled. Clean. 6. Bottom shelves of prep tables soiled. Clean.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean. 2. Dish machine plastic racks soiled. Clean or replace if needed. 3. Top of grease trap soiled. Clean. 4. Plastic push cart by mop sink soiled. Clean. 5. White plastic shelf liner above three bay sink soiled. Clean. 6. Bottom shelves of prep tables soiled. Clean.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towel dispencer at hand sink in kitchen area was not working at time of inspection. Ensure that hand towel dispencer is in proper working condition at all times. NOTE> MANAGER REPAIRED AT TIME OF INSPECTION.
Location: Kitchen
Equipment: Hand sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. Employee in kitchen washed hands at three bay sink without using soap and towels after I told him he needed to wash hands before putting on gloves. Do not wash hands at three bay sink. Only wash hands at approved hand sink with soap and water.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard misisng in exhaust hood in kitchen area. Replace.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipes at dish machine wash sink supported by building bricks. Remvoe bricks and repair pipe using approved materials. 2. Drain at hand sink in kitchen area slow at time of inspection. Repair 3. Drain line from drink system draining into two bay sink, Remove drain line from two bay food prep sink and drain to approved drain.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipes at dish machine wash sink supported by building bricks. Remvoe bricks and repair pipe using approved materials. 2. Drain at hand sink in kitchen area slow at time of inspection. Repair 3. Drain line from drink system draining into two bay sink, Remove drain line from two bay food prep sink and drain to approved drain.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipes at dish machine wash sink supported by building bricks. Remvoe bricks and repair pipe using approved materials. 2. Drain at hand sink in kitchen area slow at time of inspection. Repair 3. Drain line from drink system draining into two bay sink, Remove drain line from two bay food prep sink and drain to approved drain.
Location: Kitchen
Equipment: 2-bay
|
03/20/2013 | Recheck |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. Large amounts of potentially hazardous food items, boxes of frozen meats, raw whole eggs, box of frozen shrimp sitting on floor of kitchen area. Do not allow food to sit on or be stored on floor of kitchen, When potentially hazardous foods are delivered it must be placed under refrigeration and stored in approved manner. All other non potentially hazardous food items must be stored in approved manner in dry stoage on approved shelving.
Location: Kitchen
|
03/20/2013 | Non-Illness Complaint Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked potatoes at cold top at 51 deg. F due to improper cooling. Cool all hot foods first before placing at cold top, then hold at 41 deg. F or below. 2. Cooked white rice cooling inside of walk in cooler at 78 deg. Rice hand been place in walk in cooler at aprox. 10:00 am. at 1: 30 rice was still at 78 deg. F . Cool rice using approved methods . NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION.
Location: Cook line
Equipment: Cold top
- 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 potatoes at cold top at 51 deg. F due to improper cooling. Cool all hot foods first before placing at cold top, then hold at 41 deg. F or below. 2. Cooked white rice cooling inside of walk in cooler at 78 deg. Rice hand been place in walk in cooler at aprox. 10:00 am. at 1: 30 rice was still at 78 deg. F . Cool rice using approved methods . NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands at necessary times. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing lid and straw on cooks line. Provide or remove all drinks from food prep and storage areas.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Pots and pans etc. stored inside of mop sink. Clean and sanitize. 2. Two bay vegetable prep sink soiled. Clean and sanitize. 3. Outside of bulk container soiled for onions in kitchen area. Clean
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Pots and pans etc. stored inside of mop sink. Clean and sanitize. 2. Two bay vegetable prep sink soiled. Clean and sanitize. 3. Outside of bulk container soiled for onions in kitchen area. Clean
Location: Kitchen
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands before using gloves to handle ready to eat food items on cooks line. Wash hands at approved hand sink before using gloves to handle food items.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Mop sink is full of pot and pans etc. Do not place or store any items in mop sink. NOTE > REPEAT VIOLATON.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled above cooking equipment. Clean hood and filters.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled throughout dish machine area below and above all work tables and dish machine. Clean all soiled wall space.
Location: Dish machine area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Store all wet wiping towels in approved manner Wet towels shall be stored in sanitizer when not in use.NOTE > REPEAT VIOLATON
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of frozen fish thawing out at room temperature in kitchen area. Do not sit out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATON
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil on shelf above gas stove on cooks line. Remove foil, do not line with foil.
Location: Cook line
Equipment: Stove
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light not working in exhaust hood, replace or repair light.
Location: Cook line
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bags of rice and sugar on floor of dry stock room. Remove and store on approved shelving. Do not store or place on floor. 2. Bulk containers of food missing lids in dry storage. Provide lids. 3. Bag of onions on floor in kitchen area. Remove and store in approved manner.
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bags of rice and sugar on floor of dry stock room. Remove and store on approved shelving. Do not store or place on floor. 2. Bulk containers of food missing lids in dry storage. Provide lids. 3. Bag of onions on floor in kitchen area. Remove and store in approved manner.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean. 2. Dish machine plastic racks soiled. Clean or replace if needed. 3. Top of grease trap soiled. Clean. 4. Plastic push cart by mop sink soiled. Clean. 5. White plastic shelf liner above three bay sink soiled. Clean. 6. Bottom shelves of prep tables soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean. 2. Dish machine plastic racks soiled. Clean or replace if needed. 3. Top of grease trap soiled. Clean. 4. Plastic push cart by mop sink soiled. Clean. 5. White plastic shelf liner above three bay sink soiled. Clean. 6. Bottom shelves of prep tables soiled. Clean.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean. 2. Dish machine plastic racks soiled. Clean or replace if needed. 3. Top of grease trap soiled. Clean. 4. Plastic push cart by mop sink soiled. Clean. 5. White plastic shelf liner above three bay sink soiled. Clean. 6. Bottom shelves of prep tables soiled. Clean.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towel dispencer at hand sink in kitchen area was not working at time of inspection. Ensure that hand towel dispencer is in proper working condition at all times. NOTE> MANAGER REPAIRED AT TIME OF INSPECTION.
Location: Kitchen
Equipment: Hand sink
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. Employee in kitchen washed hands at three bay sink without using soap and towels after I told him he needed to wash hands before putting on gloves. Do not wash hands at three bay sink. Only wash hands at approved hand sink with soap and water.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard misisng in exhaust hood in kitchen area. Replace.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipes at dish machine wash sink supported by building bricks. Remvoe bricks and repair pipe using approved materials. 2. Drain at hand sink in kitchen area slow at time of inspection. Repair 3. Drain line from drink system draining into two bay sink, Remove drain line from two bay food prep sink and drain to approved drain.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipes at dish machine wash sink supported by building bricks. Remvoe bricks and repair pipe using approved materials. 2. Drain at hand sink in kitchen area slow at time of inspection. Repair 3. Drain line from drink system draining into two bay sink, Remove drain line from two bay food prep sink and drain to approved drain.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipes at dish machine wash sink supported by building bricks. Remvoe bricks and repair pipe using approved materials. 2. Drain at hand sink in kitchen area slow at time of inspection. Repair 3. Drain line from drink system draining into two bay sink, Remove drain line from two bay food prep sink and drain to approved drain.
Location: Kitchen
Equipment: 2-bay
|
03/12/2013 | Routine |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. Large amounts of potentially hazardous food items, boxes of frozen meats, raw whole eggs, box of frozen shrimp sitting on floor of kitchen area. Do not allow food to sit on or be stored on floor of kitchen, When potentially hazardous foods are delivered it must be placed under refrigeration and stored in approved manner. All other non potentially hazardous food items must be stored in approved manner in dry stoage on approved shelving.
Location: Kitchen
|
03/12/2013 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD POTENTIALLY HAZARDOUS FOODS (RAW BEEF, CHICKEN, SHRIMP, COOKED CHICKEN, ETC.) IN THE PREP TOP COOLER MEASURED BETWEEN 45-46 DEGREES F. REPAIR UNIT TO MAINTAIN FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Prep Top Cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Can of WD-40 oil on dry stock shef. Remove, Do not store toxic items with dry stock items. Store in approved manner.
Location: Dry storage
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES OBSERVED AROUND THE THREE-COMPARTMENT SINK AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Three bay area
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands. All food handlers must wash hands before preping and handling food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Red cutting board on top of bulk container of onions in kitchen soiled. Clean. 2. Chest freezer has build up of frost. Defrost unit.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Red cutting board on top of bulk container of onions in kitchen soiled. Clean. 2. Chest freezer has build up of frost. Defrost unit.
Location: Kitchen
Equipment: Chest freezer
- 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: 1. Access to hand sink blocked by storage rack with boxes in front of hand sink. Move alll items away from hand sink so as to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: GROCERY BAGS OBSERVED BEING USED TO STORE FOOD PRODUCTS IN THE CHEST FREEZER. GROCERY BAGS ARE NOT APPROVED FOR DIRECT CONTACT WITH FOOD PRODUCTS. USE ONLY FOOD GRADE BAGS.
Location: Kitchen
Equipment: Chest 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: 1. Employee coat on dyr stock shelving. Remove, Do not store personal items with dry stock items, food, etc.
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal sheet pan on floor across from dish machine area. Remove from floor. Do not store on floor. Clean and sanitize pan.
Location: Kitchen
- 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: 1. Wet mop not hung up. Hang up all wet mops to dry between use.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE SOIL OBSERVED ON THE FLOOR UNDER COOK LINE EQUIPMENT, ESPECIALLY UNDER THE FRYERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE SOIL OBSERVED ON THE FLOOR UNDER THE THREE-COMPARTMENT SINK AND DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE SOIL OBSERVED ON THE FLOOR UNDER COOK LINE EQUIPMENT, ESPECIALLY UNDER THE FRYERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE SOIL OBSERVED ON THE FLOOR UNDER THE THREE-COMPARTMENT SINK AND DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE SOIL OBSERVED ON THE FLOOR UNDER COOK LINE EQUIPMENT, ESPECIALLY UNDER THE FRYERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE SOIL OBSERVED ON THE FLOOR UNDER THE THREE-COMPARTMENT SINK AND DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
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: (1) EXCESSIVE SOIL OBSERVED ON THE FLOOR UNDER COOK LINE EQUIPMENT, ESPECIALLY UNDER THE FRYERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE SOIL OBSERVED ON THE FLOOR UNDER THE THREE-COMPARTMENT SINK AND DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel siitting out in kitchen area. Do not set wet towels out. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of frozen fish thawing out at room temperature. Do not thaw any frozen foods out at room temperature. Use approved methods to thaw. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of white reach in freezer. Provide. 2. Thermometer missing inside of white chest freezer. Provide.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil on metal shelf by stove on cooks line. Remove foil, Do not line any shelving with foil. 2. Foil on shelf above stove on cooks line. Remove foil. Do not line with foil. 3. Foil on grease trap below three bay sink. Remove foil. Do not lne with foil.
Location: Cook line
Equipment: Metal shelving
- 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: 1. Foil on metal shelf by stove on cooks line. Remove foil, Do not line any shelving with foil. 2. Foil on shelf above stove on cooks line. Remove foil. Do not line with foil. 3. Foil on grease trap below three bay sink. Remove foil. Do not lne with foil.
Location: Dish machine area
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: SEVERAL FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN COOLER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
- 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: SEVERAL FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN COOLER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
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: SEVERAL FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN COOLER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in mens public restroom. Provide.
Location: Mens restroom
Equipment: Hand sink
|
11/28/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD POTENTIALLY HAZARDOUS FOODS (RAW BEEF, CHICKEN, SHRIMP, COOKED CHICKEN, ETC.) IN THE PREP TOP COOLER MEASURED BETWEEN 45-46 DEGREES F. REPAIR UNIT TO MAINTAIN FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Prep Top Cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Can of WD-40 oil on dry stock shef. Remove, Do not store toxic items with dry stock items. Store in approved manner.
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES OBSERVED AROUND THE THREE-COMPARTMENT SINK AREA. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Three bay area
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands. All food handlers must wash hands before preping and handling food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Red cutting board on top of bulk container of onions in kitchen soiled. Clean. 2. Chest freezer has build up of frost. Defrost unit.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Red cutting board on top of bulk container of onions in kitchen soiled. Clean. 2. Chest freezer has build up of frost. Defrost unit.
Location: Kitchen
Equipment: Chest freezer
- 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: 1. Access to hand sink blocked by storage rack with boxes in front of hand sink. Move alll items away from hand sink so as to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: GROCERY BAGS OBSERVED BEING USED TO STORE FOOD PRODUCTS IN THE CHEST FREEZER. GROCERY BAGS ARE NOT APPROVED FOR DIRECT CONTACT WITH FOOD PRODUCTS. USE ONLY FOOD GRADE BAGS.
Location: Kitchen
Equipment: Chest 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: 1. Employee coat on dyr stock shelving. Remove, Do not store personal items with dry stock items, food, etc.
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal sheet pan on floor across from dish machine area. Remove from floor. Do not store on floor. Clean and sanitize pan.
Location: Kitchen
- 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: 1. Wet mop not hung up. Hang up all wet mops to dry between use.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE SOIL OBSERVED ON THE FLOOR UNDER COOK LINE EQUIPMENT, ESPECIALLY UNDER THE FRYERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE SOIL OBSERVED ON THE FLOOR UNDER THE THREE-COMPARTMENT SINK AND DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE SOIL OBSERVED ON THE FLOOR UNDER COOK LINE EQUIPMENT, ESPECIALLY UNDER THE FRYERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE SOIL OBSERVED ON THE FLOOR UNDER THE THREE-COMPARTMENT SINK AND DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE SOIL OBSERVED ON THE FLOOR UNDER COOK LINE EQUIPMENT, ESPECIALLY UNDER THE FRYERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE SOIL OBSERVED ON THE FLOOR UNDER THE THREE-COMPARTMENT SINK AND DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
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: (1) EXCESSIVE SOIL OBSERVED ON THE FLOOR UNDER COOK LINE EQUIPMENT, ESPECIALLY UNDER THE FRYERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE SOIL OBSERVED ON THE FLOOR UNDER THE THREE-COMPARTMENT SINK AND DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel siitting out in kitchen area. Do not set wet towels out. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of frozen fish thawing out at room temperature. Do not thaw any frozen foods out at room temperature. Use approved methods to thaw. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of white reach in freezer. Provide. 2. Thermometer missing inside of white chest freezer. Provide.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil on metal shelf by stove on cooks line. Remove foil, Do not line any shelving with foil. 2. Foil on shelf above stove on cooks line. Remove foil. Do not line with foil. 3. Foil on grease trap below three bay sink. Remove foil. Do not lne with foil.
Location: Cook line
Equipment: Metal shelving
- 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: 1. Foil on metal shelf by stove on cooks line. Remove foil, Do not line any shelving with foil. 2. Foil on shelf above stove on cooks line. Remove foil. Do not line with foil. 3. Foil on grease trap below three bay sink. Remove foil. Do not lne with foil.
Location: Dish machine area
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: SEVERAL FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN COOLER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
- 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: SEVERAL FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN COOLER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
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: SEVERAL FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN COOLER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in mens public restroom. Provide.
Location: Mens restroom
Equipment: Hand sink
|
11/21/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top cooler on cooks line with beef , chicken etc. holding food items at 46 deg. F Repair unit to a sound working condiition so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- 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: 1. Can of WD-40 oil on dry stock shef. Remove, Do not store toxic items with dry stock items. Store in approved manner.
Location: Dry storage
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handlers not washing hands. All food handlers must wash hands before preping and handling food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Red cutting board on top of bulk container of onions in kitchen soiled. Clean. 2. Chest freezer has build up of frost. Defrost unit.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Red cutting board on top of bulk container of onions in kitchen soiled. Clean. 2. Chest freezer has build up of frost. Defrost unit.
Location: Kitchen
Equipment: Chest freezer
- 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: 1. Access to hand sink blocked by storage rack with boxes in front of hand sink. Move alll items away from hand sink so as to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Grocery bags used to store food items in chest freezer. Grocery bags are not approved for direct contact with food items. Use only food grade bags to store food items in.
Location: Kitchen
Equipment: Chest 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: 1. Employee coat on dyr stock shelving. Remove, Do not store personal items with dry stock items, food, etc.
Location: Dry storage
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal sheet pan on floor across from dish machine area. Remove from floor. Do not store on floor. Clean and sanitize pan.
Location: Kitchen
- 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: 1. Wet mop not hung up. Hang up all wet mops to dry between use.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled throughout kitchen area under all equipment and along wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled throughout dish machine area under all equipment and shelving. Clean all soiled floor space. 3. Floor space soiled inside of walk in cooler under shelving and along wall and floor junctions. Clean. 4. Floor soiled in dry stock room under shelving. Clean.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled throughout kitchen area under all equipment and along wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled throughout dish machine area under all equipment and shelving. Clean all soiled floor space. 3. Floor space soiled inside of walk in cooler under shelving and along wall and floor junctions. Clean. 4. Floor soiled in dry stock room under shelving. Clean.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled throughout kitchen area under all equipment and along wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled throughout dish machine area under all equipment and shelving. Clean all soiled floor space. 3. Floor space soiled inside of walk in cooler under shelving and along wall and floor junctions. Clean. 4. Floor soiled in dry stock room under shelving. Clean.
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: 1. Floor space soiled throughout kitchen area under all equipment and along wall and floor junctions. Clean all soiled floor space. 2. Floor space soiled throughout dish machine area under all equipment and shelving. Clean all soiled floor space. 3. Floor space soiled inside of walk in cooler under shelving and along wall and floor junctions. Clean. 4. Floor soiled in dry stock room under shelving. Clean.
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel siitting out in kitchen area. Do not set wet towels out. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of frozen fish thawing out at room temperature. Do not thaw any frozen foods out at room temperature. Use approved methods to thaw. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of white reach in freezer. Provide. 2. Thermometer missing inside of white chest freezer. Provide.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil on metal shelf by stove on cooks line. Remove foil, Do not line any shelving with foil. 2. Foil on shelf above stove on cooks line. Remove foil. Do not line with foil. 3. Foil on grease trap below three bay sink. Remove foil. Do not lne with foil.
Location: Cook line
Equipment: Metal shelving
- 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: 1. Foil on metal shelf by stove on cooks line. Remove foil, Do not line any shelving with foil. 2. Foil on shelf above stove on cooks line. Remove foil. Do not line with foil. 3. Foil on grease trap below three bay sink. Remove foil. Do not lne with foil.
Location: Dish machine area
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bags of rice on floor of dry stock room. Remove. Store on approved shelving. 2. Bag of potatos on floor in kitchen area. Remove. Store on approved shelving.
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bags of rice on floor of dry stock room. Remove. Store on approved shelving. 2. Bag of potatos on floor in kitchen area. Remove. Store on approved shelving.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in mens public restroom. Provide.
Location: Mens restroom
Equipment: Hand sink
|
11/14/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats on the cold top the 44 F. Sprouts are on top of the cold top foods. Sprouts must be refrigerated.2) The reach in cooler on the cook line (2 door) is 48-49 F.3) The cooked potatoes on the small cold top are 46 (bottom of pan)-64 (top of pan) F. Do not stack so high. Discard.
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) The meats on the cold top the 44 F. Sprouts are on top of the cold top foods. Sprouts must be refrigerated.2) The reach in cooler on the cook line (2 door) is 48-49 F.3) The cooked potatoes on the small cold top are 46 (bottom of pan)-64 (top of pan) F. Do not stack so high. Discard.
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) The meats on the cold top the 44 F. Sprouts are on top of the cold top foods. Sprouts must be refrigerated.2) The reach in cooler on the cook line (2 door) is 48-49 F.3) The cooked potatoes on the small cold top are 46 (bottom of pan)-64 (top of pan) F. Do not stack so high. Discard.
Location: Cook line
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: A large bus tub of cooked chicken was 73 after 4 1/2 hours. Discard.
Location: Walk-in cooler
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: An employee was eating in the kitchen. Do not eat in thr kitchen.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The plastic utensil tray below the char grill is soiled & so are the utensils in the tray. Do not line with foil.2) The plastic shelf liner over the white chest freezer is soiled.3) Some of the dishware & glasses are soiled on the wire shelf by dry storage area. If these are not used then remove from the facility.
Location: Cook line
Equipment: Char-grill
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The plastic utensil tray below the char grill is soiled & so are the utensils in the tray. Do not line with foil.2) The plastic shelf liner over the white chest freezer is soiled.3) Some of the dishware & glasses are soiled on the wire shelf by dry storage area. If these are not used then remove from the facility.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The plastic utensil tray below the char grill is soiled & so are the utensils in the tray. Do not line with foil.2) The plastic shelf liner over the white chest freezer is soiled.3) Some of the dishware & glasses are soiled on the wire shelf by dry storage area. If these are not used then remove from the facility.
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids are open. Keep the lids closed.
Location: Dumpster area
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The extinguishing system has expired. Have system inspected.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The metal wall coverings behind the grill & woks are loose. Secure & seal coverings to the wall.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor is soiled below the table where the soft drink syrups are stored (around the glass racks). Discontinue using glass racks to store product.2) The floors below the cook line equipment are soiled.3) The ceiling tiles over the 3 bay sink are soiled.4) The floor in the dry store room is soiled.5) The wood shelves in the dry storeroom are soiled.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor is soiled below the table where the soft drink syrups are stored (around the glass racks). Discontinue using glass racks to store product.2) The floors below the cook line equipment are soiled.3) The ceiling tiles over the 3 bay sink are soiled.4) The floor in the dry store room is soiled.5) The wood shelves in the dry storeroom are soiled.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor is soiled below the table where the soft drink syrups are stored (around the glass racks). Discontinue using glass racks to store product.2) The floors below the cook line equipment are soiled.3) The ceiling tiles over the 3 bay sink are soiled.4) The floor in the dry store room is soiled.5) The wood shelves in the dry storeroom are soiled.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor is soiled below the table where the soft drink syrups are stored (around the glass racks). Discontinue using glass racks to store product.2) The floors below the cook line equipment are soiled.3) The ceiling tiles over the 3 bay sink are soiled.4) The floor in the dry store room is soiled.5) The wood shelves in the dry storeroom are soiled.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor is soiled below the table where the soft drink syrups are stored (around the glass racks). Discontinue using glass racks to store product.2) The floors below the cook line equipment are soiled.3) The ceiling tiles over the 3 bay sink are soiled.4) The floor in the dry store room is soiled.5) The wood shelves in the dry storeroom are soiled.
Location: Dry storage
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Potatoes are cooked at room temperature (75-80) F. Discard. Never cool hot foods at from temperature.
Location: Kitchen
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: The ice machine is draining into the 2 bay sink. Run the drain line to on open site drain. The 2 bay sink is to be used for washing vegetables only.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The white chest freezer & hand held fire extinguisher is heavily soiled.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) The drain line for the vegetable sink is supported by a metal pan. Remove the pan & repair the line to be self supporting.2) The left bar sink faucet is difficult to shut off. Repair.
Location: Kitchen
Equipment: Veg. Sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) The drain line for the vegetable sink is supported by a metal pan. Remove the pan & repair the line to be self supporting.2) The left bar sink faucet is difficult to shut off. Repair.
Location: Bar
Equipment: 4-bay
|
06/20/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The meats on the cold top the 44 F. Sprouts are on top of the cold top foods. Sprouts must be refrigerated.2) The reach in cooler on the cook line (2 door) is 48-49 F.3) The cooked potatoes on the small cold top are 46 (bottom of pan)-64 (top of pan) F. Do not stack so high. Discard.
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) The meats on the cold top the 44 F. Sprouts are on top of the cold top foods. Sprouts must be refrigerated.2) The reach in cooler on the cook line (2 door) is 48-49 F.3) The cooked potatoes on the small cold top are 46 (bottom of pan)-64 (top of pan) F. Do not stack so high. Discard.
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) The meats on the cold top the 44 F. Sprouts are on top of the cold top foods. Sprouts must be refrigerated.2) The reach in cooler on the cook line (2 door) is 48-49 F.3) The cooked potatoes on the small cold top are 46 (bottom of pan)-64 (top of pan) F. Do not stack so high. Discard.
Location: Cook line
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: A large bus tub of cooked chicken was 73 after 4 1/2 hours. Discard.
Location: Walk-in cooler
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: An employee was eating in the kitchen. Do not eat in thr kitchen.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The plastic utensil tray below the char grill is soiled & so are the utensils in the tray.2) The plastic shelf liner over the white chest freezer is soiled.3) Some of the dishware & glasses are soiled on the wire shelf by dry storage area. If these are not used then remove from the facility.
Location: Cook line
Equipment: Char-grill
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The plastic utensil tray below the char grill is soiled & so are the utensils in the tray.2) The plastic shelf liner over the white chest freezer is soiled.3) Some of the dishware & glasses are soiled on the wire shelf by dry storage area. If these are not used then remove from the facility.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The plastic utensil tray below the char grill is soiled & so are the utensils in the tray.2) The plastic shelf liner over the white chest freezer is soiled.3) Some of the dishware & glasses are soiled on the wire shelf by dry storage area. If these are not used then remove from the facility.
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids are open. Keep the lids closed.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The extinguishing system has expired. Have system inspected.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The metal wall coverings behind the grill & woks are loose. Secure & seal coverings to the wall.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor is soiled below the table where the soft drink syrups are stored (around the glass racks). Discontinue using glass racks to store product.2) The floors below the cook line equipment are soiled.3) The ceiling tiles over the 3 bay sink are soiled.4) The floor in the dry store room is soiled.5) The wood shelves in the dry storeroom are soiled.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor is soiled below the table where the soft drink syrups are stored (around the glass racks). Discontinue using glass racks to store product.2) The floors below the cook line equipment are soiled.3) The ceiling tiles over the 3 bay sink are soiled.4) The floor in the dry store room is soiled.5) The wood shelves in the dry storeroom are soiled.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor is soiled below the table where the soft drink syrups are stored (around the glass racks). Discontinue using glass racks to store product.2) The floors below the cook line equipment are soiled.3) The ceiling tiles over the 3 bay sink are soiled.4) The floor in the dry store room is soiled.5) The wood shelves in the dry storeroom are soiled.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor is soiled below the table where the soft drink syrups are stored (around the glass racks). Discontinue using glass racks to store product.2) The floors below the cook line equipment are soiled.3) The ceiling tiles over the 3 bay sink are soiled.4) The floor in the dry store room is soiled.5) The wood shelves in the dry storeroom are soiled.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floor is soiled below the table where the soft drink syrups are stored (around the glass racks). Discontinue using glass racks to store product.2) The floors below the cook line equipment are soiled.3) The ceiling tiles over the 3 bay sink are soiled.4) The floor in the dry store room is soiled.5) The wood shelves in the dry storeroom are soiled.
Location: Dry storage
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Potatoes are cooked at room temperature (75-80) F. Discard. Never cool hot foods at from temperature.
Location: Kitchen
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: The ice machine is draining into the 2 bay sink. Run the drain line to on open site drain. The 2 bay sink is to be used for washing vegetables only.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The white chest freezer & hand held fee extinguisher is heavily soiled.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) The drain line for the vegetable sink is supported by a metal pan. Remove the pan & repair the line to be self supporting.2) The left bar sink faucet is difficult to shut off. Repair.
Location: Kitchen
Equipment: Veg. Sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) The drain line for the vegetable sink is supported by a metal pan. Remove the pan & repair the line to be self supporting.2) The left bar sink faucet is difficult to shut off. Repair.
Location: Bar
Equipment: 4-bay
|
06/13/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooked chicken on the 3 bay sink was 70-78F. Discard.
Location: Kitchen
- Maintenance tool cleaning location (corrected)
Maintenance tools cleaned at improper locations.
Correction: Food preparation sinks, hand washing sinks, and warewashing equipment may not be used for cleaning or holding maintenance tools or materials.
Comments: Mops & brooms are in the dry storage room with food. Hang mops, brooms & dust pans. Store them away from food.
Location: Dry storage
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee took off her gloves & then later put-on the same gloves. Never re-use gloves. Once gloves are taken off, throw them away & put on a clean pair. Wash your hands before putting on & when changing gloves.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without washing her hands. Always wash your hands before putting on gloves & at each glove change.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: A pan of raw chicken is sitting inside a pan of cooked chicken. Store raw chicken below all other food. Do not nest containers inside of each other.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee is cutting raw chicken on the 3 bay sink with soiled dish ware. The 3 baysink must be cleaned & sanitized & all dishes removed before using the sink for food prep.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Glasses in the glass rack are soiled. Clean & sanitizer or remove if not used.
Location: Dish machine area
- 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: Employee washed a cutting board & did not sanitize. Always wash, rinse & sanitize. This was corrected on site.
Location: Three bay area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean pans are stored in the mop sink. Do not store clean utensils in the mop sink. Re-wash these dishes.
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: The floors belier the cook line equipment is soiled.
Location: Cook line
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A Case of raw pork is on the floor below the 3 bay sink.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The rolling plastic cart is soiled.
Location: Kitchen
|
02/21/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooked chicken on the 3 bay sink was 70-78F. Discard.
Location: Kitchen
- Maintenance tool cleaning location
Maintenance tools cleaned at improper locations.
Correction: Food preparation sinks, hand washing sinks, and warewashing equipment may not be used for cleaning or holding maintenance tools or materials.
Comments: Mops & brooms are in the dry storage room with food. Hang mops, brooms & dust pans. Store them away from food.
Location: Dry storage
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee took off her gloves & then later put-on the same gloves. Never re-use gloves. Once gloves are taken off, throw them away & put on a clean pair. Wash your hands before putting on & when changing gloves.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without washing her hands. Always wash your hands before putting on gloves & at each glove change.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: A pan of raw chicken is sitting inside a pan of cooked chicken. Store raw chicken below all other food. Do not nest containers inside of each other.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee is cutting raw chicken on the 3 bay sink with soiled dish ware. The 3 baysink must be cleaned & sanitized & all dishes removed before using the sink for food prep.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Glasses in the glass rack are soiled. Clean & sanitizer or remove if not used.
Location: Dish machine area
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Employee washed a cutting board & did not sanitize. Always wash, rinse & sanitize. This was corrected on site.
Location: Three bay area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean pans are stored in the mop sink. Do not store clean utensils in the mop sink. Re-wash these dishes.
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: The floors belier the cook line equipment is soiled.
Location: Cook line
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A Case of raw pork is on the floor below the 3 bay sink.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The rolling plastic cart is soiled.
Location: Kitchen
|
02/14/2012 | Routine |
Restaurant representatives - add corrected or new information about THAI SPICE, 2220 E COUNTY LINE RD, Indianapolis, IN »