HACCP: Discussed sanitize concentrations. Sanitizer used is Chlorine.
- Original container, properly labeled, consumer advisory
Beef and chicken which was pulled from the freezer to defrost did not have a new date on it.
Provide a new date and discard date for items pulled from the freezer. The date marking starts up again once it is pulled from the freezer.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces of equipment and utensils clean
Meat slicer is soiled. Specifically the motor housing and handles.
Routinely clean and sanitize all food contact surfaces.
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.
- Single service articles not re-used
Tofu containers (white small containers)(3 of them) being reused to store shrimp, shredded beef and shredded chicken located in the prep cooler.
Discussed getting food grade storage containers which can be used repeatedly for this kind of storage.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
The floor along the wall under the wok station is soiled.
Clean and maintain clean. Pull or move equipment so that you can clean more effectively under equipment.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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12/18/2013 | Routine | 94 |
HAC|CP: Trash receptacles in both restrooms - women's and MEN'S must have functional lids.
- Original container, properly labeled, consumer advisory
No dates or times on the partially cooked fried foods - egg rolls, crab rangoons etc. - in the reach in by the stove.
No dates on the won ton dumplings in the walk in.
Label all cooling potentially hazardous food with the date and time of preparation.
-Label foods on ce prepared or opened and portioned with the date.
Label cooked foods with the time cooling began.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The `seals on the lower inside of the freezer in back area are soiled.
There is foil used on shelving throughout.
Clean the seals on the freezer to remove build up.
Foil is not a smooth easily cleanable surface and unless it is only used temporarily and changed daily, must not be used.
- Non-food contact surfaces clean
pWok and several unused utensils under the hot wells are soiled.
Lower shelving in the back area - under slicer, on racks - is soiled.
Equipment on rear shelves that is not used has coolected dust - like the pot lid, plastic bin lid etc. Accessory areas on the slicer soiled.
Upper side of prep cooler area between cabinet has some food debris on surface.
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
_Backflow device mounted on the top of the faucet is leaking at the mopsink.
Repair or replace to eliminate leak and ensure the fixture is working properly.
- Floors properly constructed, clean, drained
Floor under the wok stand soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Perso•nal items must not be stored intermixed with items used for the facility. Separate these and clearly indicate with label or sign what personal items are necessary to be kept in the facility.
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8/5/2013 | Routine | 94 |
HACCP: Damaged equipment and utensils that could break off into food must be repaired or discarded.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Surfaces covered with foil.
2) Cardboard box holding the sauces and dry spices.
3) Racks in the prep cooler and walk in are rusty.
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 all foil - EXCEPT THAT FOIL ON THE REFRIGERATOR NEAR THE FRYER WILL BE ALLOWED.
Replace the cardboard box with a container such as plastic or metal.
- Food contact surfaces of equipment and utensils clean
1) Soiled knife on magnetic rack over 3 bay.
2) Lower interior of prep cooler soiled.
3) Lower bottom of freezer soiled.
4) Utensils, bowls and such stored in big bowl on lower shelf near 3 bay sink soiled.
The food-contact surfaces of all cooking and refrigeration equipment and utensils -shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following NON FOOD contact surfaces are soiled: around the hot well edges, lower shelf under the hot well, side of fryer next to stove, rear left burner on stove top (heavy with food debris), racks in the back room where flour and corn starch is stored, the shelving and racks in the rear where the to go items are stored, handles on the freezer, top and bottom shelf of the table where grinder sits.
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 the steamwell and cooking equipment soiled - heavily toward the rear.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/18/2013 | Routine | 95 |
HACCP: Discussed outter openings. Sanitizer used is Chlorine.
- Original container, properly labeled, consumer advisory
Container of rice and container of beef was not labled with a date and time.
Label all cooling potentially hazardous food with the date and time of preparation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Racks in the prep cooler and in the walk in cooler are rusted. 2) Aluminum foil being used to cover shelving above the 3-comp sink and the racks next to the vegetable prep cooler.
Non-food contact surfaces shall be smooth, easily cleanable, durable and non-absorbent
Resurface the racks and shelving so that it is smooth, easily cleanable, durable and non-absorbent.
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.
- Thermometers, gauges, test kits provided
No test strips provided for sanitizer.
Provide test strips to test the concentration of the sanitizer.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Plumbing installed and maintained
The back flow preventer on the mop sink is leaking.
Replace the back flow.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floor under the cooking equipment through out the kitchen is soiled. The floor in the walk in cooler is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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12/11/2012 | Routine | 95 |
HACCP: Label all bottles of cleaning items and other chemicals clearly and make sure the labeling stays on the container - marker, tape, etc.
- Original container, properly labeled, consumer advisory
Some cooked and cooled items in walk in not labeled with dates and times.
*ALL COOKED FOODS PLACED IN COOLER TO COOL MUST HAVE THE DATE OF PREPARATION AND TIME COOLING BEGAN*
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Racks in the prep cooler and the walk in are rusting.
2) Some surfaces still have foil on them - foil is not easily cleanable and sanitizable. It must be removed.
3) Seal on prep cooler is shredding.
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.
- Non-food contact surfaces clean
1) Area between steam table and prep cooler soiled.
2) Area between wok table and rice cooker table. 3) Top of knife holding strip.
4) Dry powder covering surfaces of cans, bottles, and other items on rack in storeroom. 5) Fan in corner area by freezers heavily soiled.
6) Wire shelf holding seldom used items like blender, fans, black enamel pot and such - the items are 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.
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8/2/2012 | Routine | 93 |
HACCP: Scoops stored in dry goods bins such as flour, sugar etc. must be stored with the handles up and out of the product.
- Original container, properly labeled, consumer advisory
Multiple cooked and cooled foods not labeled properly.
Label all cooling potentially hazardous food with the DATE and TIME of preparation.
*IF IT IS COOKED AND PUT IN COOLER TO USE LATER IT MUST HAVE DATE AND TIME. *
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Racks in walk in and the prep cooler are rusting.
2) There is foil, paper and cardboard lining multiple surfaces throughout the kitchen.
3) The garbage can in the Men's restroom has no lid.
Contact surfaces must be smooth easily cleanable and free from damage. Rust will continue to damage the shelving. Foil, paper, and plastic is not an easily cleanable and sanitizable surface.
Trash receptacles in restrooms must have a lid.
- Food contact surfaces of equipment and utensils clean
1) Soiled knife stuck down in between prep table and cooler.
2) Lower interior shelf of True 2 door freezer in back and the inside lower part of the doors are soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following NON FOOD contact surfaces are soiled: the underside of the handles on the prep cooler, underside of the shelf above the hot wells, sides of the fryer and stove, top of the magnetic knife holder on the wall, box fan on the floor in rear, top outside edges of meat slicer and around the legs of the grinder, both wooden raised platforms that the white stand up coolers sit on.
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 around legs of equipment and items that are hard to move are soiled - the "hard to reach" areas.
Floors, floor coverings, mats, and duckboards shall be maintained clean.
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3/29/2012 | Routine | 94 |
HACCP: LABEL ALL TOXIC ITEMS PROPERLY AND CLEARLY _ MAKE SURE THE LABEL DOES NOT WEAR OFF.
- Original container, properly labeled, consumer advisory
1) Multiple foods in various coolers and walk in not labeled.
2) Cooked and cooled foods had no times.
When a food is taken out of original container or prepared and placed in a container it must have a date of preparation labeled on it.
When a food is cooked and cooled it must have the TIME that cooling began on it as well.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Several boards and shelves made of wood have a chipped and damaged surface and some have bare wood areas exposed.
2) Foil used on the side of the reach in near fryers.
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.
- Food contact surfaces of equipment and utensils clean
Knives that had been used to cut food were being stored in the space between the prep cooler and wood table next to it.
Do not store utensils in use in any area where contamination of other equipment can occur.
Utensils that are not being used immediately must be washed, rinsed and sanitized.
- Non-food contact surfaces clean
1) Sides of fryer soiled.
2) Some of the cans, jars and food containers had dry debris on tops.
3) Top of table under the slicer and grinder soiled.
4) Top of the small white freezer soiled.
5) A few areas where lower shelves have some food debris and upper shelf over 3 bay is soiled.
6) Floor fans are soiled - especially fronts.
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 behind cooking equipment and in hard to reach areas is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/25/2011 | Routine | 94 |
HACCP: Cooloing foods is very important in limiting the growth of certain bacterias. Cool cooked foods from a hot temperatures down to 70 degrees within 2 hours and from 70 degrees to 41 or less within 4 more hours.
NOTE: I am allowing the ceiling tiles over the entry to the walk in to be left off and open due to the overheating of the compressor.
The inside contains no insulation and is finished in a manner that poses little danger of contamination to the area.
- Original container, properly labeled, consumer advisory
Multiple items that were not labeled.
Cooked and cooled items that were not labeled with times.
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 all COOLING potentially hazardous food with the date and TIME of preparation.
- In-use food dispensing utensils properly stored.
Scoops for dry products - flour, sugar etc. - had the handles touching the food.
Between uses during service, dispensing utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
Store them with the handles up and out.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Foil used to cover some sides of equipment and surfaces.
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 foil.
- Food contact surfaces of equipment and utensils clean
THe inside of the 3 door prep cooler, especially the rack, was soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Clean and sanitize thoroughly.
- Non-food contact surfaces clean
All of the coolers and freezers were soiled in on the exterior sides and tops.
All of the coolers and freezers were excessively soiled on the sides of the doors and the handles.
Some of the coolers and freezers had soiled gasket seals. Accessory areas on slicer soiled.
Handles of the dry goods scoops soiled.
Sides of cooking equipment soiled with grease. Oven door top soiled and burnewrs in rear soiled with food debris.
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.
Clean and maintain.
- Floors properly constructed, clean, drained
Floors behind cooking equioment have heavy build up.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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5/25/2011 | Routine | 93 |
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