- 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: MAYO HOLDING AT 46 DEGREES IN PRODUCE COOLER.MAINTAIN COLD FOODS AT 41 DEGREES F OR LOWER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Toxic material(s) separation (corrected on site)
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: CLEANING PRODUCTS STORED NEAR CLEAN EQUIPMENT.STORE CHEMICALS IN AREA AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen (back)
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: SANITIZING SOLUTION IN BUCKETS TOO STRONG, MEASURED OVER 500 PPM QUAT.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION AT 200 PPM QUAT.
- Hand sink improper usage (corrected on site)
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: SAUTE PANS RINSED AND STORED INSIDE HAND SINK.ENSURE HAND SINK IS USED SPECIFICALLY FOR WASHING HANDS.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATION EXPIRED JULY 20, 2014.PROVIDE A CERTIFIED FOOD HANDLER.RECHECK; NOT CORRECTED. MANAGER SCHEDULED TO TAKE FOOD SAFETY COURSE ON SEPTEMBER 20, 2014 ACCORDING TO PAID REGISTRATION PRESENTED. RECHECK SCHEDULED.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CUTTING BOARD STORED BEHIND HAND SINK FAUCET IN KITCHEN.STORE CUTTING BOARD IN A SANITARY AREA.
Location: Kitchen (front)
- Dumpster lids / missing (corrected)
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: SIDE DOORS MISSING ON TRASH DUMPSTER.PROVIDE DOORS ON BOTH SIDES OF THE DUMPSTER.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: BOTTOM OF BACK DOOR EXIT DAMAGED. GAP PRESENTPROVIDE REPAIR. SEAL GAPS TO PREVENT RODENT AND INSECT ENTRY.RECHECK: NOT CORRECTED. A WORK ORDER IS IN PROGRESS TO HAVE GAP REPAIRED BY OWNER.
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: WALL SOILED BEHIND DISH MACHINE.CLEAN WALL THOROUGHLY.
Location: Dish machine area
|
10/15/2014 | 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: MAYO HOLDING AT 46 DEGREES IN PRODUCE COOLER.MAINTAIN COLD FOODS AT 41 DEGREES F OR LOWER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Toxic material(s) separation (corrected on site)
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: CLEANING PRODUCTS STORED NEAR CLEAN EQUIPMENT.STORE CHEMICALS IN AREA AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen (back)
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: SANITIZING SOLUTION IN BUCKETS TOO STRONG, MEASURED OVER 500 PPM QUAT.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION AT 200 PPM QUAT.
- Hand sink improper usage (corrected on site)
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: SAUTE PANS RINSED AND STORED INSIDE HAND SINK.ENSURE HAND SINK IS USED SPECIFICALLY FOR WASHING HANDS.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATION EXPIRED JULY 20, 2014.PROVIDE A CERTIFIED FOOD HANDLER.RECHECK; NOT CORRECTED. MANAGER SCHEDULED TO TAKE FOOD SAFETY COURSE ON SEPTEMBER 20, 2014 ACCORDING TO PAID REGISTRATION PRESENTED. RECHECK SCHEDULED.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CUTTING BOARD STORED BEHIND HAND SINK FAUCET IN KITCHEN.STORE CUTTING BOARD IN A SANITARY AREA.
Location: Kitchen (front)
- Dumpster lids / missing (corrected)
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: SIDE DOORS MISSING ON TRASH DUMPSTER.PROVIDE DOORS ON BOTH SIDES OF THE DUMPSTER.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: BOTTOM OF BACK DOOR EXIT DAMAGED. GAP PRESENTPROVIDE REPAIR. SEAL GAPS TO PREVENT RODENT AND INSECT ENTRY.RECHECK: NOT CORRECTED. A WORK ORDER IS IN PROGRESS TO HAVE GAP REPAIRED BY OWNER.
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: WALL SOILED BEHIND DISH MACHINE.CLEAN WALL THOROUGHLY.
Location: Dish machine area
|
10/13/2014 | 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: MAYO HOLDING AT 46 DEGREES IN PRODUCE COOLER.MAINTAIN COLD FOODS AT 41 DEGREES F OR LOWER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Toxic material(s) separation (corrected on site)
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: CLEANING PRODUCTS STORED NEAR CLEAN EQUIPMENT.STORE CHEMICALS IN AREA AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen (back)
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: SANITIZING SOLUTION IN BUCKETS TOO STRONG, MEASURED OVER 500 PPM QUAT.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION AT 200 PPM QUAT.
- Hand sink improper usage (corrected on site)
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: SAUTE PANS RINSED AND STORED INSIDE HAND SINK.ENSURE HAND SINK IS USED SPECIFICALLY FOR WASHING HANDS.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATION EXPIRED JULY 20, 2014.PROVIDE A CERTIFIED FOOD HANDLER.RECHECK; NOT CORRECTED. MANAGER SCHEDULED TO TAKE FOOD SAFETY COURSE ON SEPTEMBER 20, 2014 ACCORDING TO PAID REGISTRATION PRESENTED. RECHECK SCHEDULED.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CUTTING BOARD STORED BEHIND HAND SINK FAUCET IN KITCHEN.STORE CUTTING BOARD IN A SANITARY AREA.
Location: Kitchen (front)
- Dumpster lids / missing (corrected)
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: SIDE DOORS MISSING ON TRASH DUMPSTER.PROVIDE DOORS ON BOTH SIDES OF THE DUMPSTER.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: BOTTOM OF BACK DOOR EXIT DAMAGED. GAP PRESENTPROVIDE REPAIR. SEAL GAPS TO PREVENT RODENT AND INSECT ENTRY.RECHECK: NOT CORRECTED. A WORK ORDER IS IN PROGRESS TO HAVE GAP REPAIRED BY OWNER.
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: WALL SOILED BEHIND DISH MACHINE.CLEAN WALL THOROUGHLY.
Location: Dish machine area
|
09/09/2014 | 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: MAYO HOLDING AT 46 DEGREES IN PRODUCE COOLER.MAINTAIN COLD FOODS AT 41 DEGREES F OR LOWER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Toxic material(s) separation (corrected on site)
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: CLEANING PRODUCTS STORED NEAR CLEAN EQUIPMENT.STORE CHEMICALS IN AREA AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen (back)
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: SANITIZING SOLUTION IN BUCKETS TOO STRONG, MEASURED OVER 500 PPM QUAT.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION AT 200 PPM QUAT.
- Hand sink improper usage (corrected on site)
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: SAUTE PANS RINSED AND STORED INSIDE HAND SINK.ENSURE HAND SINK IS USED SPECIFICALLY FOR WASHING HANDS.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATION EXPIRED JULY 20, 2014.PROVIDE A CERTIFIED FOOD HANDLER.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CUTTING BOARD STORED BEHIND HAND SINK FAUCET IN KITCHEN.STORE CUTTING BOARD IN A SANITARY AREA.
Location: Kitchen (front)
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: SIDE DOORS MISSING ON TRASH DUMPSTER.PROVIDE DOORS ON BOTH SIDES OF THE DUMPSTER.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: BOTTOM OF BACK DOOR EXIT DAMAGED. GAP PRESENTPROVIDE REPAIR. SEAL GAPS TO PREVENT RODENT AND INSECT ENTRY.
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: WALL SOILED BEHIND DISH MACHINE.CLEAN WALL THOROUGHLY.
Location: Dish machine area
|
08/19/2014 | Routine |
- Toxic material(s) separation (corrected on site)
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: BOTTLE OF BLEACH AND DISH WASHING SOAP STORED ON BOTTOM SHELF WITH CLEAN POTS AND OTHER EQUIPMENT.STORE CHEMICALS IN A DESIGNATED AREA AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen
- Hand sink improper usage (corrected on site)
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: POT AND TONGS STORED INSIDE KITCHEN HAND SINK.ENSURE HAND SINK UTILIZED SPECIFICALLY FOR HAND WASHING AND NOT STORAGE PURPOSES.
Location: Kitchen
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: MOST RECENT FIRE SUPPRESSION ON HOOD OCCURRED IN 2008.FIRE SUPPRESSION SYSTEM SHOULD BE CHECKED YEARLY. PROVIDE SERVICE TO HAVE SYSTEM INSPECTED BY NEXT ROUTINE INSPECTION.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD ON COOK LINE AND BACK PREP AREA STAINED ON SURFACE.RESURFACE OR REPLACE STAINED BOARDS.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DISH MACHINE TEMPERATURE GUAGES NOT DISPLAYING CORRECT WASH AND FINAL RINSE TEMPERATURES.PROVIDE REPAIR.
Location: Dish machine area
Equipment: Dishmachine
|
03/25/2014 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PACKAGED RAW CHICKEN AND CARTONS OF RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS (PRODUCE, MILK, ETC... INSIDE REACH IN COOLER.STORE RAW ANIMAL PRODUCT BELOW READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Kitchen (back)
- Thermometer, provided (corrected on site)
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: THERMOMETER MISSING INSIDE SMALL REACH IN REFRIGERATOR LOCATED IN THE SUSHI BAR.
Location: Sushi bar
Equipment: Reach in cooler
|
10/01/2013 | Routine |
- 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 INOPERABLE LOCATED IN SMALL FRIDGE LOCATED IN SUSH BAR.2. THERMOMETER MISSING INSIDE SLIDING DOOR COOLER CONTAINING SUSHI LOCATED IN THE BAR.
Location: Sushi bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CALCIUM BUILD UP ON EXTERIOR ICE MACHINE.2. EXTERIOR AND AREA BELOW DISH MACHINE SOILED WITH BUILD UP.
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. SHELF BELOW PREP TABLE IN KITCHEN SOILED WITH BUILD UP.2. INTERIOR ICE MACHINE GASKETS HEAVILY SOILED.
Location: Kitchen
|
05/01/2013 | Routine |
- 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. BUILD UP OF GREASE AND OTHER FOOD RESIDUE ON FLOOR AND SHELVING LOCATED ON COOK LINE. CLEAN AREA THOROUGHLY.2. WALLS, PIPES, FLOOR, SHELVING SOILED WITH BUILD UP LOCATED IN DISH MACHINE AREA.3. SPACE BELOW REACH IN SALAD COOLER IN WAIT STAFF SERVICE AREA SOILED WITH BUILD UP. CLEAN AREA THOROUGHY.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING INTO A CONTAINER BELOW DISH MACHINE. PROVIDE REPAIR.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: AREA SURROUNDING HAND SINK SOILED WITH BUILD UP. CLEAN THOROUGHLY.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA MACHINE NOZZLES AND ICE DISPENSER SOILED WITH BUILD UP. CLEAN THOROUGHLY.
Location: Kitchen
|
01/15/2013 | Recheck |
- 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. BUILD UP OF GREASE AND OTHER FOOD RESIDUE ON FLOOR AND SHELVING LOCATED ON COOK LINE. CLEAN AREA THOROUGHLY.2. WALLS, PIPES, FLOOR, SHELVING SOILED WITH BUILD UP LOCATED IN DISH MACHINE AREA.3. SPACE BELOW REACH IN SALAD COOLER IN WAIT STAFF SERVICE AREA SOILED WITH BUILD UP. CLEAN AREA THOROUGHY.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING INTO A CONTAINER BELOW DISH MACHINE. PROVIDE REPAIR.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: AREA SURROUNDING HAND SINK SOILED WITH BUILD UP. CLEAN THOROUGHLY.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA MACHINE NOZZLES AND ICE DISPENSER SOILED WITH BUILD UP. CLEAN THOROUGHLY.
Location: Kitchen
|
12/27/2012 | Routine |
- Hand sink improper usage (corrected on site)
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: POT STORED INSIDE HAND SINK DESIGNATED FOR HAND WASHING. ENSURE NOTHING IS STORED INSIDE HAND SINK. USE SPECIFICALLY FOR HAND WASHING.
Location: Kitchen
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FILTERS MISSING ON THE HOOD SYSTEM. PROVIDE
- 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: MOST RECENT EXHAUST CLEANING ON THE HOOD SYSTEM OCCURRED IN 2009. PROIVDE SERVICE TO HAVE EXHAUST CLEANED.
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: WALL AND FIXTURES BEHIND HAND SINK IN KITCHEN SOILED WITH BUILD UP. CLEAN THOROUGHLY
Location: Kitchen
|
08/22/2012 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD EMPLOYEE TOUCHED FRIED FOOD ON COOK LINE WITH BARE HANDS. PROVIDE UTENSILS OR GLOVES TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- Thermometer, provided (corrected on site)
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.
Location: Sushi bar
Equipment: Mini-fridge
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LOWER STORAGE SHELVES SOILED WITH RUST IN KITCHEN. CLEAN THOROUGHLY.
Location: Kitchen
|
04/12/2012 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF DEGREASER NOT LABELED STORED IN KITCHEN AREA. LABEL BOTTLE WITH CONTENTS.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER SOLUTION TOO STRONG (400 PPM). MAINTAIN SOLUTION AT 200 PPM.
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: STORE TABLE WARE WITH HANDLES UPWARD IN CONTAINERS TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Sushi bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WALL BEHIND HAND SINK SOILED WITH BUILD UP. CLEAN THOROUGHLY.
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12/16/2011 | Routine |
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