| No violation noted during this evaluation. | 08/27/2014 | Non-Illness Complaint |
- 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: The reach in cooler (2 door) in the cook line are was cold holding at 45 degrees F. The manager adjusted the cooler to maintain the temperature of 41 degrees or below.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: The bleach sanitizer concentration in the in place sanitizer bucket, in the three bay sink area, was too high. The manager replaced the santizer with new sanitizer, maintaining at 50PPM.CORRECTED ON SITE.
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Two soiled knives were stored on the knife rack. Clean and sanitize thoroughly before storing.
Location: Prep area
Equipment: Knife/utensil rack
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee personal items were stored with food related items. Store personal item(s) away from food and food related articles.
Location: Service counter
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee personal items were stored with food related items. Store personal item(s) away from food and food related articles.
Location: Service counter
- 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: Labels on the bulk containers for flour and sugar are wearing off. Provide visible lables for all bulk containers.
Location: Prep area
- 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: The ceiling vents in the kitchen are soiled. Clean vents frequently and thoroughly.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: There is no caulking around the 3-bay sink and prep sink. Provide caulking around sinks.
Location: Three bay area
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: There is no caulking around the 3-bay sink and prep sink. Provide caulking around sinks.
Location: Prep area
Equipment: Prep sink
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Sauces and vegetables were stored uncovered in the reach in cooler in the cook line area.
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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: The soda nozzles on the soda machine are soiled. Clean and santize nozzle more frequently and thoroughly.
Location: Service counter
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The swing faucet in the cook line area is dripping in the off position. Repair faucet so it is not dripping when turned off.
Location: Cook line
Equipment: -
|
08/11/2014 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives on the knife rack were stored on the knife rack. The issue was corrected on site and the knives were all cleaned immediately. Clean and sanitize all untensils thoroughly after use.
Location: Prep area
Equipment: Knife/utensil rack
- 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: The sanitizer in the in place sanitizer bucket and in the 3 bay sink was too low. The manager corrected the issue on site and brought the sanitizer to the proper concentration of 100PPM
Location: Three bay area
Equipment: 3-bay
- 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: The sanitizer in the in place sanitizer bucket and in the 3 bay sink was too low. The manager corrected the issue on site and brought the sanitizer to the proper concentration of 100PPM
Location: Three bay area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: A employee hat was stored on boxes of sauces. The manager corrected the issue on site and removed the hat and stored it in the designated area for personal items.
Location: Dry storage
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cooked rice and chicken were cooling improperly covered with lids at temperatures of 103 degrees F and 80 degrees F. The manager corrected the i ssue on site and removed the lids from the cooked foods to cool foods properly.
Location: Walk-in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cooked rice and chicken were cooling improperly covered with lids at temperatures of 103 degrees F and 80 degrees F. The manager corrected the i ssue on site and removed the lids from the cooked foods to cool foods properly.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Carrots, chicken, and sauce were stored in the reach in cooler uncovered. The manager corrected the issue on site and covered the foods immediately.
Location: Cook line
Equipment: Reach in cooler (3 door)
|
03/19/2014 | 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: Food stored inside the walk in cooler was holding at 44-46 degreed F. The manager attempted to correct the issue on site by turning down the temperature of the walk in cooler. Potentially hazardous food must be held at 41 degrees F of below.
Location: Walk-in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Food was found in the handsink of the service counter area/food service line. Remove food. All handsinks are used for handwashing only.
Location: Service counter
Equipment: Hand sink
- 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: The sanitizer concentration was too high in the in place sanitizer buckets in the three bay area and service counter/food service line area. The manager corrected the issue on site and added water to the sanitizer to bucket in the three bay area. Maintain all sanitizer water at proper concentration. 11/25 RECHECK:3 BAY SINK WILL REQUIRE AT LEAST 4 CAPS OF BLEACH.
Location: Service counter
- Chemical sanitizer concentration (corrected)
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: The sanitizer concentration was too high in the in place sanitizer buckets in the three bay area and service counter/food service line area. The manager corrected the issue on site and added water to the sanitizer to bucket in the three bay area. Maintain all sanitizer water at proper concentration. 11/25 RECHECK:3 BAY SINK WILL REQUIRE AT LEAST 4 CAPS OF BLEACH.
Location: Three bay area
- 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: The sanitizer concentration was too high in the in place sanitizer buckets in the three bay area and service counter/food service line area. The manager corrected the issue on site and added water to the sanitizer to bucket in the three bay area. Maintain all sanitizer water at proper concentration. 11/25 RECHECK:3 BAY SINK WILL REQUIRE AT LEAST 4 CAPS OF BLEACH.
Location: Three bay area
Equipment: 3-bay
- Removable hood filters (corrected)
Ventilation hood filters not easily removable.
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: Removable hood filters are soiled and have build up. Clean filters regularly and thoroughly to ensure cleanliness.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal items and medicine was stored in shelves with food related items. Store personal item(s) away from food and food related articles.
Location: Service counter
- Single Service/Equipment storage (corrected)
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: Scoopers in bulk containers were stored inside the food. Store scoopers in appropriate manner.
Location: Prep area
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mop was stored inside the mop bucket near the handsink in the three bay area, and stored in the mop sink. Store mops hanging invertedly to dry.
Location: Three bay area
- 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: Two bulk containers were not labeled in the dry storage area. The manager corrected the issue on site and labeled the containers according to the food item.
Location: Dry storage
|
11/25/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Food stored inside the walk in cooler was holding at 44-46 degreed F. The manager attempted to correct the issue on site by turning down the temperature of the walk in cooler. Potentially hazardous food must be held at 41 degrees F of below.
Location: Walk-in cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Food was found in the handsink of the service counter area/food service line. Remove food. All handsinks are used for handwashing only.
Location: Service counter
Equipment: Hand sink
- Chemical sanitizer concentration
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: The sanitizer concentration was too high in the in place sanitizer buckets in the three bay area and service counter/food service line area. The manager corrected the issue on site and added water to the sanitizer to bucket in the three bay area. Maintain all sanitizer water at proper concentration.
Location: Service counter
- 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: The sanitizer concentration was too high in the in place sanitizer buckets in the three bay area and service counter/food service line area. The manager corrected the issue on site and added water to the sanitizer to bucket in the three bay area. Maintain all sanitizer water at proper concentration.
Location: Three bay area
- Removable hood filters
Ventilation hood filters not easily removable.
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: Removable hood filters are soiled and have build up. Clean filters regularly and thoroughly to ensure cleanliness.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal items and medicine was stored in shelves with food related items. Store personal item(s) away from food and food related articles.
Location: Service counter
- Single Service/Equipment storage
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: Scoopers in bulk containers were stored inside the food. Store scoopers in appropriate manner.
Location: Prep area
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mop was stored inside the mop bucket near the handsink in the three bay area, and stored in the mop sink. Store mops hanging invertedly to dry.
Location: Three bay area
- Bulk labeling (corrected on site)
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: Two bulk containers were not labeled in the dry storage area. The manager corrected the issue on site and labeled the containers according to the food item.
Location: Dry storage
|
11/15/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Sautee cold top maintaining food at 46 degrees.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Cold top
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.Floor under wok is heavily soiled and wet. Clean and dry daily.Ceiling over kitchen has dust build up. Clean
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.Floor under wok is heavily soiled and wet. Clean and dry daily.Ceiling over kitchen has dust build up. Clean
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.Water leak observed under wok. Plastic water bottle has been placed by facility to redirect the leaking water. Repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Cook line
Equipment: Wok
|
06/13/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.Sautee cold top maintaining food at 46 degrees.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Cold top
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.Floor under wok is heavily soiled and wet. Clean and dry daily.Ceiling over kitchen has dust build up. Clean
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.Floor under wok is heavily soiled and wet. Clean and dry daily.Ceiling over kitchen has dust build up. Clean
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.Water leak observed under wok. Plastic water bottle has been placed by facility to redirect the leaking water. Repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Cook line
Equipment: Wok
|
06/06/2013 | Routine |
- 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. COOKED CHICKEN PANS AND WHITE RICE PANS COVERED. COOKED CHICKEN SHOULD BE BROKEN DOWN INTO AT LEAST 2 CONTAINERS.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. SLOW DRAIN HAND SINK AT FRONT SERVE COUNTER. PLEASE REPAIR.
Location: Kitchen (front)
Equipment: Hand sink
|
04/02/2013 | Illness Complaint Recheck |
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COOKED CHICKEN PANS AND WHITE RICE PANS COVERED. COOKED CHICKEN SHOULD BE BROKEN DOWN INTO AT LEAST 2 CONTAINERS.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. SLOW DRAIN HAND SINK AT FRONT SERVE COUNTER. PLEASE REPAIR.
Location: Kitchen (front)
Equipment: Hand sink
|
03/26/2013 | Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Breaded chicken on preparation table under no temperature control at 69 degrees F. Discard and keep under refrigeration.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (back)
Equipment: Cold top
|
02/13/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.Breaded chicken on preparation table under no temperature control at 69 degrees F. Discard and keep under refrigeration.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (back)
Equipment: Cold top
|
02/02/2013 | Routine |
- Equipment repair (corrected)
Equipment in need of repair.Slight water leak observed originating from the ceiling of walk in cooler. Facility states that they are working with licensed contractor to remedy.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (back)
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.Interior door gaskets in three door reach in cooler on cook line have food debris and build up. Clean.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
|
02/01/2013 | Recheck |
- Equipment repair
Equipment in need of repair.Slight water leak observed originating from the ceiling of walk in cooler. Facility states that they are working with licensed contractor to remedy.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (back)
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.Interior door gaskets in three door reach in cooler on cook line have food debris and build up. Clean.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
|
01/25/2013 | Routine |
- Raw animal foods / cooking (corrected)
Raw animal food(s) not cooked to heat all parts to proper temperature(s).Chicken measured at 159 degrees F internal temperature after coming off grill. This is the final cooking step and must reach 165 minimum internal cooking temperature. Chicken was put back on grill to cook to 165 degrees F.
Correction: All animal food(s) must be cooked to required minimum cooking temperature(s).
Location: Kitchen (back)
Equipment: Char-grill
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.Slight black mold observed inside ice machine near interior ceiling.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Service counter
Equipment: Ice machine
|
10/03/2012 | Recheck |
- Raw animal foods / cooking (corrected on site)
Raw animal food(s) not cooked to heat all parts to proper temperature(s).Chicken measured at 159 degrees F internal temperature after coming off grill. This is the final cooking step and must reach 165 minimum internal cooking temperature. Chicken was put back on grill to cook to 165 degrees F.
Correction: All animal food(s) must be cooked to required minimum cooking temperature(s).
Location: Kitchen (back)
Equipment: Char-grill
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.Slight black mold observed inside ice machine near interior ceiling.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Service counter
Equipment: Ice machine
|
09/26/2012 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
08/16/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
05/18/2012 | Routine |
| No violation noted during this evaluation. | 01/30/2012 | Super Bowl Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).Employee eating in kitchen. Employees should eat outside of the kitchen and preparation areas.
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.
Location: Kitchen (back)
- Hand sink soiled (corrected)
Hand washing facility is soiled.Faucet area of hand sink has significant dirt/rust build up.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Both faucets at three bay sink have slight leaks.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen (back)
Equipment: 3-bay
|
12/13/2011 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).Employee eating in kitchen. Employees should eat outside of the kitchen and preparation areas.
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.
Location: Kitchen (back)
- Hand sink soiled
Hand washing facility is soiled.Faucet area of hand sink has significant dirt/rust build up.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Both faucets at three bay sink have slight leaks.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen (back)
Equipment: 3-bay
|
12/06/2011 | Routine |
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