- 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 45 deg. F. Hold all cold food items at 41 deg. F or below. 2. Buffet cold holding unit holding potentially hazardous food items at 50 deg. F Hold all cold food items at 41 deg. F or below.
Location: Kitchen
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. Combination cold top / reach in cooler holding potentially hazardous food items at 45 deg. F. Hold all cold food items at 41 deg. F or below. 2. Buffet cold holding unit holding potentially hazardous food items at 50 deg. F Hold all cold food items at 41 deg. F or below.
Location: Buffet
Equipment: Cold top
- 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 used to store food items inside of reach in freezer. To go plastic bags / grocery bags are not approved for direct contact with food items. Use only food grade bags / wraps to store food items in .
Location: Kitchen
Equipment: reach in freezer
- 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 utensil stored in pan of standing water in kitchen area. Remove, Do not store any untensisls in standing water.
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. Seal at three bay sink has mold. Clean and remove all mold.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One drain stop missing at three bay sink. Provide drain stop.
Location: Kitchen
Equipment: 3-bay
- 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. Six burner gas stove unit on cooks line soiled including drip tray. Clean.
Location: Kitchen
Equipment: Stove
|
08/28/2014 | Recheck |
- 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 45 deg. F. Hold all cold food items at 41 deg. F or below. 2. Buffet cold holding unit holding potentially hazardous food items at 50 deg. F Hold all cold food items at 41 deg. F or below.
Location: Kitchen
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. Combination cold top / reach in cooler holding potentially hazardous food items at 45 deg. F. Hold all cold food items at 41 deg. F or below. 2. Buffet cold holding unit holding potentially hazardous food items at 50 deg. F Hold all cold food items at 41 deg. F or below.
Location: Buffet
Equipment: Cold top
- 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 used to store food items inside of reach in freezer. To go plastic bags / grocery bags are not approved for direct contact with food items. Use only food grade bags / wraps to store food items in .
Location: Kitchen
Equipment: reach in freezer
- 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 utensil stored in pan of standing water in kitchen area. Remove, Do not store any untensisls in standing water.
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. Seal at three bay sink has mold. Clean and remove all mold.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One drain stop missing at three bay sink. Provide drain stop.
Location: Kitchen
Equipment: 3-bay
- 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. Six burner gas stove unit on cooks line soiled including drip tray. Clean.
Location: Kitchen
Equipment: Stove
|
08/21/2014 | 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. Combination cold top / reach in cooler holding potentially hazardous food items at 45 deg. F. Hold all cold food items at 41 deg. F or below. 2. Buffet cold holding unit holding potentially hazardous food items at 50 deg. F Hold all cold food items at 41 deg. F or below.
Location: Kitchen
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. Combination cold top / reach in cooler holding potentially hazardous food items at 45 deg. F. Hold all cold food items at 41 deg. F or below. 2. Buffet cold holding unit holding potentially hazardous food items at 50 deg. F Hold all cold food items at 41 deg. F or below.
Location: Buffet
Equipment: Cold top
- 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 used to store food items inside of reach in freezer. To go plastic bags / grocery bags are not approved for direct contact with food items. Use only food grade bags / wraps to store food items in .
Location: Kitchen
Equipment: reach in freezer
- 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 utensil stored in pan of standing water in kitchen area. Remove, Do not store any untensisls in standing water.
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. Seal at three bay sink has mold. Clean and remove all mold.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One drain stop missing at three bay sink. Provide drain stop.
Location: Kitchen
Equipment: 3-bay
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Six burner gas stove unit on cooks line soiled including drip tray. Clean.
Location: Kitchen
Equipment: Stove
|
08/14/2014 | 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. Fried Samosa sitting out at room temperature at 67 deg. F. Fried chicken sitting out at rrom temperature at 57 deg. F . 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. NOTE > FOOD WAS DISCARDED AT TIME OF INSPECTION.
Location: Kitchen (back)
- 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. Fried Samosa sitting out at room temperature at 67 deg. F. Fried chicken sitting out at rrom temperature at 57 deg. F . 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. NOTE > FOOD WAS DISCARDED AT TIME OF INSPECTION.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean.
Location: Walk-in cooler
Equipment: Can opener
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot and cold water pressure is low at hand sink in kitchen area. Repair to a sound working condition.
Location: Kitchen
Equipment: Hand sink
- 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 towels used to line metal pans of food inside of walk in cooler. Cloth towels are not approved for use in walk in cooler to line pans.
Location: Walk-in cooler
- 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 on dry stock shelving used to line shelves. Remove, Do not use cardboard to line shelving. 2. Wood blocks below legs on shelving on cooks line. Remove. Do not use wood in kitchen.
Location: Back room
- 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 on dry stock shelving used to line shelves. Remove, Do not use cardboard to line shelving. 2. Wood blocks below legs on shelving on cooks line. Remove. Do not use wood in kitchen.
Location: Cook line
- 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 kitchen area. Provide towels.
Location: Kitchen
Equipment: Hand sink
|
04/02/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Fried Samosa sitting out at room temperature at 67 deg. F. Fried chicken sitting out at rrom temperature at 57 deg. F . 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. NOTE > FOOD WAS DISCARDED AT TIME OF INSPECTION.
Location: Kitchen (back)
- 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: 1. Fried Samosa sitting out at room temperature at 67 deg. F. Fried chicken sitting out at rrom temperature at 57 deg. F . 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. NOTE > FOOD WAS DISCARDED AT TIME OF INSPECTION.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean.
Location: Walk-in cooler
Equipment: Can opener
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot and cold water pressure is low at hand sink in kitchen area. Repair to a sound working condition.
Location: Kitchen
Equipment: Hand sink
- 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 towels used to line metal pans of food inside of walk in cooler. Cloth towels are not approved for use in walk in cooler to line pans.
Location: Walk-in cooler
- 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 on dry stock shelving used to line shelves. Remove, Do not use cardboard to line shelving. 2. Wood blocks below legs on shelving on cooks line. Remove. Do not use wood in kitchen.
Location: Back room
- 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 on dry stock shelving used to line shelves. Remove, Do not use cardboard to line shelving. 2. Wood blocks below legs on shelving on cooks line. Remove. Do not use wood in kitchen.
Location: Cook line
- 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 kitchen area. Provide towels.
Location: Kitchen
Equipment: Hand sink
|
03/25/2014 | Routine |
- 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 pan of cooked rice sitting out at room temperature, Small pan of fried vegetable sititng out at room temperature on cooks line. Do not sit any potentially hazardous foods like cooked rice and fried vegetables out at room temperature. Hold hot on top of stove , inside of oven etc. at 135 deg. F or above.
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 in kitchen area holding cold foods at 48 deg. F. on top of unit and below. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen
Equipment: Cold top
- 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 drinks missing lids and straws in kitchen area. Provide lids and straws for all drinks in kitchen areas.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot and cold water turned off at hand sink in kitchen area. You must keep hand sink supplied with hot and cold running water at all times and supplied with soap and towels for hand washing. This is the only sink you are allowed to use for hand washing,
Location: Kitchen
Equipment: Hand sink
- 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.Keep all wet towels clean and stored in sanitizer when not in use.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Can opener blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
|
11/12/2013 | 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 pan of cooked rice sitting out at room temperature, Small pan of fried vegetable sititng out at room temperature on cooks line. Do not sit any potentially hazardous foods like cooked rice and fried vegetables out at room temperature. Hold hot on top of stove , inside of oven etc. at 135 deg. F or above.
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 in kitchen area holding cold foods at 48 deg. F. on top of unit and below. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen
Equipment: Cold top
- 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 drinks missing lids and straws in kitchen area. Provide lids and straws for all drinks in kitchen areas.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot and cold water turned off at hand sink in kitchen area. You must keep hand sink supplied with hot and cold running water at all times and supplied with soap and towels for hand washing. This is the only sink you are allowed to use for hand washing,
Location: Kitchen
Equipment: Hand sink
- 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.Keep all wet towels clean and stored in sanitizer when not in use.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Can opener blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
|
11/08/2013 | 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 pan of cooked rice sitting out at room temperature, Small pan of fried vegetable sititng out at room temperature on cooks line. Do not sit any potentially hazardous foods like cooked rice and fried vegetables out at room temperature. Hold hot on top of stove , inside of oven etc. at 135 deg. F or above.
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 in kitchen area holding cold foods at 48 deg. F. on top of unit and below. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen
Equipment: Cold top
- 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 drinks missing lids and straws in kitchen area. Provide lids and straws for all drinks in kitchen areas.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot and cold water turned off at hand sink in kitchen area. You must keep hand sink supplied with hot and cold running water at all times and supplied with soap and towels for hand washing. This is the only sink you are allowed to use for hand washing,
Location: Kitchen
Equipment: Hand sink
- 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.Keep all wet towels clean and stored in sanitizer when not in use.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Can opener blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
|
11/01/2013 | 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 pan of cooked rice sitting out at room temperature, Small pan of fried vegetable sititng out at room temperature on cooks line. Do not sit any potentially hazardous foods like cooked rice and fried vegetables out at room temperature. Hold hot on top of stove , inside of oven etc. at 135 deg. F or above.
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 in kitchen area holding cold foods at 49 deg. F. on top of unit and below. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen
Equipment: Cold top
- 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 drinks missing lids and straws in kitchen area. Provide lids and straws for all drinks in kitchen areas.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot and cold water turned off at hand sink in kitchen area. You must keep hand sink supplied with hot and cold running water at all times and supplied with soap and towels for hand washing. This is the only sink you are allowed to use for hand washing,
Location: Kitchen
Equipment: Hand sink
- 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.Keep all wet towels clean and stored in sanitizer when not in use.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Can opener blade soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
|
10/25/2013 | Routine |
- 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. Rice held at 99 deg. F.at buffet. Hold all hot foods at 135 deg. F or above. NOTE . PLASTIC WRAP IS PREVENTING RICE FROM BEING HELD AT PROPER TEMPERATURE. REMOVE PLASTIC.
Location: Buffet
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Wood outsdie of back door of establishment. Remove all wood and rubbish.
- 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 glasses and other items stored at two bay sink. Remove. Two bay sink is to be used for vegetable prep only. Store glasses in approved location.
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. Pan of cooked chicken sitting out at room temperature 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 AT TIME OF INSPECTION.
Location: Kitchen
- 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. Both faucets leaking at three bay sink. Repair both faucets to a sound working condition.
Location: Kitchen
Equipment: 3-bay
|
06/18/2013 | 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. Rice held at 99 deg. F.at buffet. Hold all hot foods at 135 deg. F or above. NOTE . PLASTIC WRAP IS PREVENTING RICE FROM BEING HELD AT PROPER TEMPERATURE. REMOVE PLASTIC.
Location: Buffet
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Wood outsdie of back door of establishment. Remove all wood and rubbish.
- 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 glasses and other items stored at two bay sink. Remove. Two bay sink is to be used for vegetable prep only. Store glasses in approved location.
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. Pan of cooked chicken sitting out at room temperature 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 AT TIME OF INSPECTION.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Both faucets leaking at three bay sink. Repair both faucets to a sound working condition.
Location: Kitchen
Equipment: 3-bay
|
06/11/2013 | Routine |
- 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. Cooked chicken held at 81 deg. F. on prep table at room temperature. Do not sit potentially hazardous cooked chicken out at room temp. Either hold hot at 135 deg. F. or above or cool using approved methods and hold at 41 deg. F. or below. 2. Rice held at 126 deg. F. Fried vegetables held at 110 deg. F. at buffet in dining room area. Hold all hot foods at 135 deg. F. or above.
Location: Kitchen
- 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. Cooked chicken held at 81 deg. F. on prep table at room temperature. Do not sit potentially hazardous cooked chicken out at room temp. Either hold hot at 135 deg. F. or above or cool using approved methods and hold at 41 deg. F. or below. 2. Rice held at 126 deg. F. Fried vegetables held at 110 deg. F. at buffet in dining room area. Hold all hot foods at 135 deg. F. or above.
Location: Dining room
Equipment: Buffet
- 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 inside of reach in freezer. Grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, wraps, containers to store food in.
Location: Kitchen
Equipment: Upright freezer
- 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. Wood boards under metal wire shelving in kitchen area. Remove wood from shelving. 2. Pressed wood boards being used for shelving above cold top cooler on cooks line. Pressed wood shelving is not approved for use 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. 3. 2 x4 wood blocks used under legs of shelving on cooks line. Remove wood blocks.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two lights not working in kitchen area. Repar all non working lights in kitchen area.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Old four door reach in cooler used to store items in kitchen area soiled. Clean.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- 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. Cold water will not turn off at one faucet at three bay sink. Repair to a sound working condition.
Location: Kitchen
Equipment: 3-bay
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. Gallon milk jugs in back kitchen area. Remove from store, You may not re use single use milk jugs. Once miilk is used discard jugs. Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Toxic storage (Non-Critical) (corrected)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: 1. WD-40 on top of dish machine. Remove, store in approved manner. WD-40 is not food grade and should only be used on non food prep equipment.
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. Utensils stored in standsing water in kichen area. Do not store utensils in standing water. Leave utensils out and clean and sanitize ever four hours during use.
Location: Kitchen
- Bulk labeling (corrected)
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 not labeled in kitchen area. Label all bulk food containers. Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
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05/09/2013 | Pre-Licensing 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. Cooked chicken held at 81 deg. F. on prep table at room temperature. Do not sit potentially hazardous cooked chicken out at room temp. Either hold hot at 135 deg. F. or above or cool using approved methods and hold at 41 deg. F. or below. 2. Rice held at 126 deg. F. Fried vegetables held at 110 deg. F. at buffet in dining room area. Hold all hot foods at 135 deg. F. or above.
Location: Kitchen
- 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. Cooked chicken held at 81 deg. F. on prep table at room temperature. Do not sit potentially hazardous cooked chicken out at room temp. Either hold hot at 135 deg. F. or above or cool using approved methods and hold at 41 deg. F. or below. 2. Rice held at 126 deg. F. Fried vegetables held at 110 deg. F. at buffet in dining room area. Hold all hot foods at 135 deg. F. or above.
Location: Dining room
Equipment: Buffet
- 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 inside of reach in freezer. Grocery bags / to go bags are not approved for direct contact with food items. Use only food grade bags, wraps, containers to store food in.
Location: Kitchen
Equipment: Upright freezer
- 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. Wood boards under metal wire shelving in kitchen area. Remove wood from shelving. 2. Pressed wood boards being used for shelving above cold top cooler on cooks line. Pressed wood shelving is not approved for use 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. 3. 2 x4 wood blocks used under legs of shelving on cooks line. Remove wood blocks.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two lights not working in kitchen area. Repar all non working lights in kitchen area.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Old four door reach in cooler used to store items in kitchen area soiled. Clean.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water will not turn off at one faucet at three bay sink. Repair to a sound working condition.
Location: Kitchen
Equipment: 3-bay
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. Gallon milk jugs in back kitchen area. Remove from store, You may not re use single use milk jugs. Once miilk is used discard jugs. Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Toxic storage (Non-Critical)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: 1. WD-40 on top of dish machine. Remove, store in approved manner. WD-40 is not food grade and should only be used on non food prep equipment.
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. Utensils stored in standsing water in kichen area. Do not store utensils in standing water. Leave utensils out and clean and sanitize ever four hours during use.
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 not labeled in kitchen area. Label all bulk food containers. Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
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05/02/2013 | Pre-Licensing |
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