HACCP Store all personal belongs in designated employee storage area.
Quat sanitizer spray bottle concentration: 200 ppm
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Numerous food items throughout establishment are not date-marked.
Corrected
- Thermometers provided and conspicuously placed
Thermometer not present in cook line cooler.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
Containers of produce found stored on the floor of the walk cooler.
Store all containers of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
The following handles were found buried in the food items: 1. handle of flour scoop, 2. handle of brown rice scoop.
Scoop used for dispensing rice found stored in bowl of water.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Food contact surfaces of equipment and utensils clean
Shrimp dispensing tongs are soiled.
Wash, rinse, and sanitize tongs.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. gaskets and handles of cook line cooler, 2. handles of all rice cookers, 3. Garland shelf above the cook line cooler, 4. exterior side wall of oven and surfaces of large rice cooker.
Routinely wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Hand washing sinks installed, located, accessible
•Food remnants present in the hand sink.
Corrected
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Numerous items and clutter found in dry storage room.
Organize storage room and removed clutter.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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11/19/2015 | Routine | 83 |
HACCP Store all wet wiping cloths in an approved sanitizer when not in use.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drink present on back counter next to eating utensils and glasses.
Store all employee beverages in designated employee dining area. Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket of walk-in cooler is torn and ripped.
Repair or replace gasket.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
Interior center plate of microwave is soiled with accumulated debris.
Wash, rinse, and sanitize center plate.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. exterior surfaces of oven, 2.interior shelves of white freezer, 3. baffles above cook line.
Routinely wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Bowls and plates on top of expo line are not inverted.
Invert plates and bowls to protect the food contact surface from possible contamination.
Utensils shall be stored covered or inverted wherever practical.
- Critical: Outer openings protected from insects, rodent proof
Tears present in the screen of the back door.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall near mop sink and behind cook line is soiled with splash and debris.
Wash and clean wall.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/17/2015 | Routine | 85 |
HACCP Store all ready-to-eat, potentially hazardous foods above all raw meats in walk in cooler.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Green containers of rice and salt are not labeled.
Clearly label containers.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Containers of produce found stored on the floor of the walk cooler.
Store all containers of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
The following handles were found buried in the food items: 1. handle of flour scoop, 2. handle of brown rice scoop.
Scoop used for dispensing rice found stored in bowl of water.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Food contact surfaces of equipment and utensils clean
Center plate of microwave is soiled. Pans on moving storage racks are soiled.
Wash, rinse, and sanitize all food contact surfaces after use.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
Exterior surfaces of oven are excessively soiled. Handles of all rice cookers are soiled.
Routinely wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Hand washing sinks installed, located, accessible
Observed liquids dumped in the front hand sink.
Hands shall be used for handwashing only. Corrected by education.
Hand sinks shall be accessible to employees at all times.
- Critical: Toxic items properly stored
Spray bottle of Windex found on the front counter top next to silverware.
Store all chemical items in designated chemical storage area. Corrected
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4/15/2015 | Routine | 80 |
HACCP - Discussed and provided written information on tmeperature control of potentially hazardous foods. Encouraged owner to haave workers prepare product in smaller batches to avoid temperature danger zone. Establishment continues to mass produce with multiple processes going on at onces in a very limited space. Owner was informed that if this process continues to be found as a practice and foods are not at proper temperature, the food in question will be discarded.
Sanitizer - chlorine
Frozen foods were frozen.
- Original container, properly labeled, consumer advisory
Multiple food items in walk in cooler, and freezers (not in original packaging) not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food. Properly label foods.
- Food protection during storage, prepartion, display, service, transportation
Box of chicken sitting on floor in front of 3 bay sink.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area. Store food 6 or more inches above floor. Worker moved box of chicken to prep table. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Multiple food items (meats) prepared and stored in non food grade bags.
Single-service articles shall be made from clean, sanitary, safe, and non-toxic materials. Provide storage bags that are made for storage of foods.
- Wiping cloths clean, used properly, stored
Observed several wet wiping cloths on food prepartion surfaces.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizing solution.
- Food contact surfaces of equipment and utensils clean
Lids of bulk containers soiled. Shelving in walk in cooler heavily soiled. Interior surfaces of microwave oven soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soi.led gaskets on 3 door prep table cooler. Outer surface of microwave oven soiled. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Plates stored above prep table with food contact surface exposed.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Invert or cover plates.
- Critical: Hand washing sinks installed, located, accessible
Both handsinks in kitchen soiled with food debris rendering them inaccessible for proper handwashing.
Lavatories shall be accessible to employees at all times. Clean and sanitize handsinks. Worker cleaned and sanitized handsinks. Corrected.
- Floors properly constructed, clean, drained
Flooring under equipment and along basedboards soiled with food debris.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Provide aroutine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in dish area soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide aroutine cleaning.
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12/9/2014 | Routine | 84 |
An investigation was conducted due to an Isolated Listeria monocyongenes that was found in products produced by Wholesome Soy Products, Inc. A distribution list was obtained which listed Asia Grill as possibly having products from the list of potentially contaminated product. After the investigation it was determined that no product from Wholesome Soy Products, Inc was on hand. The Bean Sprouts were manufactured from a company called St. Louis Calco, LLC. Tofu is from two sources: Mei Shun and Mori-Nu Silken. At this time, no further investigation is necessary. -JAD 11/7/14
No violation noted during this evaluation. | 11/7/2014 | Complaint Investigation | |
HACCP - Discussed and provided written information on temperature control of potentially hazardous foods and proper thawing.
Frozen foods were frozen.
Sanitizer - chlorine
- Original container, properly labeled, consumer advisory
Several food products in mechanical refrigeration and not in original packaging not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food. Properly label all potentially hazardous foods that are not easily identifiable.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Large pan of raw chicken on prep table at 57.8 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Discard product. Worker discarded out of temperature product. Corrected.
Prepare foods in smaller batches to avoid getting into the temperature danger zone. If temperature begins to rise, stop and place food items in mechanical refrigeration to lower product to proper temperature.
- Potentially hazardous foods properly thawed
Large bus tub of beef in sink (no water runninga) thawing.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. Worker prepped and placed tub of beef in walk in cooler. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Observed a large bag of onions and a case of broccoli stored on floor under shelf in walk in cooler.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area Store all food items 6 or more inches above the floor.
- Critical: Hands washed, good hygienic practices (observed).
Observed open personal beverage store on shelf by handsink near back prep table. Observed second open beverage on shelf above food prep table near backdoor (worker drank from and placed back on shelf before proceeding to take out garbage).
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gasket.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Observed worker washing large pans in 3 bay sink without properly setting up 3 sinks for dishwashing.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment. Follow proper warewashing setup and procedures.
- Wiping cloths clean, used properly, stored
Observed wet towels on counter at food prep stations.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizer buckets.
- Food contact surfaces of equipment and utensils clean
Blade on industrial can opener soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Exterior surface of walk in cooler door soiled. Upper surfaces of equipment soiled with debris. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Food contact surface of dishes stored on top shelving not protected.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Invert or cover dishes to protect food contact surface.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handsinks soiled with debris.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean. Clean and sanitize handsinks.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Large trash can in food preparation area overfilled with trash.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Cover trash can with lid or discard trash. Worker discarded trash. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Heavy grease build up on baffles in hood.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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9/24/2014 | Routine | 72 |
Note - Kitchen area is in need of some deep cleaning: walls, flooring, food and non food contact surfaces to aid in providing better food protection.
Sanitizer - chlorine
HACCP - Discussed and provided written information on proper food storage.
- Original container, properly labeled, consumer advisory
Observed several items not in original packaging in freezer and in walk in cooler without labels.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food. Label food products.
- Potentially hazardous foods properly thawed
Shrimp, crab meat and pork on counter to thaw.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. Utilize a proper methodof thawing. Worker placed food items under cold running water. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Bags of rice stored on floor in room with chest freezer.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area. Place bags on shelf.
- In-use food dispensing utensils properly stored.
_Observed several bulk containers of product with handle in product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry. Remove handles from product.
- Food contact surfaces designed, constructed, maintained, installed, located.
Bowls being utilized for dispensing and left in bulk dry goods. Utilize utensils with handles for proper dispensing. Provide proper dispensing utensils.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gasket.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Observed worker washing dishes (pots) without have 3 bay sink properly set up.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment. Set up 3 bay sink for proper dishwashing.
- Wiping cloths clean, used properly, stored
Observed multiple wet towels on counters in kitchen area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Heavily soiled blade on industrial can opener. Bottom shelves in Frigidaire and True 2 door cooler soiled with debris. Soiled shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on door of Frigidaire freezer. Shelving in dry storage area soiled with debris. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Observed a box of to go lids on floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Store single service articles 6 or more inches above floor.
- Plumbing installed and maintained
Leaky valves on 3 bay sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair leak.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Both handsinks in kitchen excessively soiled with food debris.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean. Clean and sanitize hand sinks.
- Floors properly constructed, clean, drained
Flooring through out kitchen soiled. Flooring at corners and under equipment heavily soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in kitchen soiled with debris. Compressor fan covers in walk in cooler heavily soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning
- Complete separation from living/sleeping area, laundry
Observed a mat on chest freezer and pillow and blanket on shelf next to freezer in dry storage area.
No operation of a food service establishment shall be conducted in any room used as living or sleeping quarters. Remove articles.
Food service operation shall be separated from any living or sleeping quarters by complete partitioning and solid self-closing doors.
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3/28/2014 | Routine | 78 |
HA|CCP: When cooling cooked foods they must be cooled to 70 degrees within 2 hours and down to 41 or less within 4 more hours.
When cooling in the walk in, use a shallow pan or only fill a deeper pan about 1/4 to 1/2 full to be sure that proper cooling is done on cooked foods. Check the temperature frequently to monitor cooling.
The facility is showing a good overall improvement in the level of sanitation.
- Critical: Wholesome, sound condition
3 #10 large cans of bamboo shoots on the shelf in back were severely dented on the seals.
Unacceptably damaged containers of food shall not be used in the food establishment.
Cans with dents on the seals or seams or large dents in the body of the can may not be used in the facility. Separate these in a return area for credit from vendor or dispose of.
*They were separated and marked return.
- Foods handled with minimal manual contact
Plastic portion container being used as a scoop in the rice seasoning. Suitable dispensing utensils shall be used by employees to avoid unnecessary manual contact with food. Use a scoop with a handle and store with the handle up and out of the food.
- Food contact surfaces designed, constructed, maintained, installed, located.
Carry out/to go plastic bags being used to directly wrap foods - specifically frozen meats.
Plastic used that comes in direct contact with foods must be "food grade". These bags are made of recycled materials of unknown origin therefore cannot be used as a wrapping for foods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Metal/foil on the side of the oven above and next to the large cooker was loose and hanging above the cooker unit.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition. Remove this material so that pieces do not fall into cooker.
- Food contact surfaces of equipment and utensils clean
1)•The interior of the main prep cooler is soiled.
2) The interior door and lower surface of the Frigidaire freezer is soiled.
3u) The grey covers on the fans in the walk in are heavily soiled.
4) The large stainless steel strainers on rack above the 3 bay had some food debris left on surfaces.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
1) The high chair seat in dining room had some food debris on seat.
2) Handles and areas around handles where hands touch of the walk in, prep cooler, microwave, glass door cooler in front and small cooler by fryers are soiled. 3) Sides of the fryers soiled. 4) Vent hood baffles soiled with grease. 5) Matting under glasses in front soiled with drips.
6) Tops of the dry goods containers in back and the sauce container buckets in walk in soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
Leak at the 3 bay right side faucet fixture. Repair this to eliminate leaking.
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12/23/2013 | Routine | 86 |
HACC|P: Rags used for cleaning food and non food contact surfaces must be stored in a sanitizing solution at all times they are not in use.
Due to a decrease in an acceptable level of sanitation, a recheck inspection will be performed on or about the 1st of August of the facility.
- Critical: Foods properly cooled
Medium sized tub of cooked/cooling rice in walk in was at 55 degrees. Not at proper temperature.
Cool potentially hazardous food requiring refrigeration after preparation rapidly to an internal temperature of 41°F.
Large containers will need to be broken down into smaller ones to speed cooling. *tub thrown out*
- Food protection during storage, prepartion, display, service, transportation
1) Raw meats in freezer being separated and stored in plastic bags used to hold carry out foods (grocery type - not food grade).
2) 2 pans of rice noodles and 1 tub of broccoli uncovered and sitting on the floor of the walk in.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Containers of food shall be stored a minimum of six inches above the floor to protect the food from splash and other contamination, and to permit easy cleaning of the area. Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Food contact surfaces of equipment and utensils clean
1) Lower interior of 3 door freezer in back area soiled.
2) Interior of microwave soiled.
3) Interior of the 3 door prep cooler soiled.
The food-contact surfaces of all cooking equipment shall be kept free of grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Sides of the fryer soiled. 2) Metal brackets/lines over the wok stove have heavy grease and splatter build up on undersides.
3) Lids to the large green plastic bins soiled. 4) Spice containers soiled. 5) Outsides of the baking soda and other plastic containers in the back area are soield.6) 3 door prep cooler soiled: in the top rear near pans, back of top of lids, hinges on doors, sides of doors, sides and handles of doors. 7) Lower shelves under the hot well, beneath the rice cooker and on table where the meat grinder sits soiled. 8) Top shelf above cooler and prep area soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
1) ~Knives stuck between prep cooler and hot well table.
2) Metal pans put away very wet and stacked this was.
Utensils shall be air-dried before being stored.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Floors properly constructed, clean, drained
1) Floors behind equipment along baseboard where wall meets the floor are soiled throughout.
2) Drain under the 3 bay is soiled with food debris.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fire suppression lines under the exhaust baffles have a heavy layer of grease on surface.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
*note: A sticker indicating that Lindsay Hood Cleaning had done a cleaning on 7-8-13 was mounted on front of exhaust hood. Facility was advised to call them for return visit.
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7/10/2013 | Routine | 87 |
HACCP: Protect single use items like boxes and bags by not storing items on them and by handling only on the surface that does not come in contact with food.
- Thermometers provided and conspicuously placed
No thermometer in the small cooler by the entry.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
Bag and tub of onions sitting directly on floor of walk in.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Foods handled with minimal manual contact
Bowl being used as scoop in the meats in the top of the prep cooler.
Use a properly designed scoop with a handle and store it properly.
- Critical: Hands washed, good hygienic practices (observed).
Handsink by the entry had dirty bowl and large amount if food residue inside basin and 2 scrubbing pads.
Handsinks must be free and clear and used for handwashing only - nothing else.
*items were moved out of sink*
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee drinking from styrofoam cup - no lid, no cover - and set drink down on wok stove.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces designed, constructed, maintained, installed, located.
1)Knives in wall mount holder all had tape around the base of the handles.
2) Small round strainer hanging on overhead rack over 3 bay sink was broken and had loose metal mesh.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
remove tape and throw out strainer.
- Critical: Sanitizing concentration
Bucket by entry had no detectable level of sanitizing solution in it. Was informed that it was a soap and water mix for the surfaces.
Do not mix soap and chlorine.
Cleaning and sanitizing are done separately. Provide 1 container of soap and water for cleaning (removing the food debris) and a different container for sanitizing (making sure the harmful bacteria on surfaces are reduced to a lower level).
*Sanitizing solution was made*
- Food contact surfaces of equipment and utensils clean
1)•Several soiled small bowls were on the counters by the steamer and the hot well.
2) Stainless pans on the rack above the 3 bay sink were put away soaking wet.
r3) Racks in the walk in are soiled.
4) Interiors of the Frigidaire and the 2 door reach in freezers are soiled at the bottom.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
The following NON FOOD contact surfaces are soiled: The front and sides of the door on the microwave, the front and area around the handle on the walk in, the handles on the prep coolers, the blower covers on the fan in the walk in, can opener shaft and blade, fronts of the white bins holding dry goods (splattered), SIDES of equipment and coolers and cabinets, accessory areas like piping and fixtures, lower shelf on back table - on small table near walk in - and under the hot well, baffles on the vent hood over the center of the wok stove (heavy with grease), the underside of the piping the runs along the back of the wok stove, and the lower front edge of the ledge in front of the wok stove.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Flooring under and beside equipment is soiled.
Flooring around the hard to reach back wall and drains is heavily soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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1/29/2013 | Routine | 80 |
Restaurant representatives - add corrected or new information about Asia Grill, 5832 N Knoxville Suite J, Peoria, IL »