BEST TASTE CHINESE BUFFET, 917 INDIANA AVE, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: BEST TASTE CHINESE BUFFET
Type: Restaurant
Address: 917 INDIANA AVE, Indianapolis, IN 46202
County: Marion
License #: 203604
Smoking: Smoke Free
Total inspections: 31
Last inspection: 11/05/2014
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Inspection findings

Inspection Date

Type
  • 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. Salad cold top at end of buffet line: cut melon at 51, tapioca pudding at 45. REPEAT VIOLATION. Ensure that this unit is holding all foods at 41 or below at all times.2. Cold top across from cook line holding raw chicken at 46, raw beef at 49, cooked chicken and shrimp at 48-50. Reach in underneath had ambient temperature of 48. Turned down temperature on unit, temps had all dropped by 1-2 degrees 45 minutes later. Keep checking to ensure unit will hold food at 41 F or under.3. *** Two container with about 6 lbs par-cooked chicken sitting out at 62 F. Discarded. Keep all par-cooked foods in cooler until ready to use, like you are already doing with egg rolls and crab rangoon. ***4. *** Whole raw chicken breasts on prep table and 2 large containers cut-up raw chicken at 49-50 F. Placed all in cooler to cool down. THIS IS TOO MUCH CHICKEN TO PROCESS ALL AT ONCE. BRING SMALL AMOUNT WHOLE CHICKEN BREASTS AT A TIME TO CUT, KEEP THE REST IN THE COOLER AND RETURN THE CUT CHICKEN TO THE COOLER IMMEDIATELY AFTER CUTTING. IF THIS CHICKEN HAD BEEN 2 DEGREES WARMER, WE WOULD HAVE HAD TO THROW IT ALL AWAY!
    Location: Buffet
    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. Salad cold top at end of buffet line: cut melon at 51, tapioca pudding at 45. REPEAT VIOLATION. Ensure that this unit is holding all foods at 41 or below at all times.2. Cold top across from cook line holding raw chicken at 46, raw beef at 49, cooked chicken and shrimp at 48-50. Reach in underneath had ambient temperature of 48. Turned down temperature on unit, temps had all dropped by 1-2 degrees 45 minutes later. Keep checking to ensure unit will hold food at 41 F or under.3. *** Two container with about 6 lbs par-cooked chicken sitting out at 62 F. Discarded. Keep all par-cooked foods in cooler until ready to use, like you are already doing with egg rolls and crab rangoon. ***4. *** Whole raw chicken breasts on prep table and 2 large containers cut-up raw chicken at 49-50 F. Placed all in cooler to cool down. THIS IS TOO MUCH CHICKEN TO PROCESS ALL AT ONCE. BRING SMALL AMOUNT WHOLE CHICKEN BREASTS AT A TIME TO CUT, KEEP THE REST IN THE COOLER AND RETURN THE CUT CHICKEN TO THE COOLER IMMEDIATELY AFTER CUTTING. IF THIS CHICKEN HAD BEEN 2 DEGREES WARMER, WE WOULD HAVE HAD TO THROW IT ALL AWAY!
    Location: Cook line
    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. Salad cold top at end of buffet line: cut melon at 51, tapioca pudding at 45. REPEAT VIOLATION. Ensure that this unit is holding all foods at 41 or below at all times.2. Cold top across from cook line holding raw chicken at 46, raw beef at 49, cooked chicken and shrimp at 48-50. Reach in underneath had ambient temperature of 48. Turned down temperature on unit, temps had all dropped by 1-2 degrees 45 minutes later. Keep checking to ensure unit will hold food at 41 F or under.3. *** Two container with about 6 lbs par-cooked chicken sitting out at 62 F. Discarded. Keep all par-cooked foods in cooler until ready to use, like you are already doing with egg rolls and crab rangoon. ***4. *** Whole raw chicken breasts on prep table and 2 large containers cut-up raw chicken at 49-50 F. Placed all in cooler to cool down. THIS IS TOO MUCH CHICKEN TO PROCESS ALL AT ONCE. BRING SMALL AMOUNT WHOLE CHICKEN BREASTS AT A TIME TO CUT, KEEP THE REST IN THE COOLER AND RETURN THE CUT CHICKEN TO THE COOLER IMMEDIATELY AFTER CUTTING. IF THIS CHICKEN HAD BEEN 2 DEGREES WARMER, WE WOULD HAVE HAD TO THROW IT ALL AWAY!
    Location: Cook line
    Equipment: Prep table
  • 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. Salad cold top at end of buffet line: cut melon at 51, tapioca pudding at 45. REPEAT VIOLATION. Ensure that this unit is holding all foods at 41 or below at all times.2. Cold top across from cook line holding raw chicken at 46, raw beef at 49, cooked chicken and shrimp at 48-50. Reach in underneath had ambient temperature of 48. Turned down temperature on unit, temps had all dropped by 1-2 degrees 45 minutes later. Keep checking to ensure unit will hold food at 41 F or under.3. *** Two container with about 6 lbs par-cooked chicken sitting out at 62 F. Discarded. Keep all par-cooked foods in cooler until ready to use, like you are already doing with egg rolls and crab rangoon. ***4. *** Whole raw chicken breasts on prep table and 2 large containers cut-up raw chicken at 49-50 F. Placed all in cooler to cool down. THIS IS TOO MUCH CHICKEN TO PROCESS ALL AT ONCE. BRING SMALL AMOUNT WHOLE CHICKEN BREASTS AT A TIME TO CUT, KEEP THE REST IN THE COOLER AND RETURN THE CUT CHICKEN TO THE COOLER IMMEDIATELY AFTER CUTTING. IF THIS CHICKEN HAD BEEN 2 DEGREES WARMER, WE WOULD HAVE HAD TO THROW IT ALL AWAY!
    Location: Kitchen
    Equipment: Prep table
  • Person-in-charge demonstration of knowledge (corrected)
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: No one in kitchen knew how to set up the three bay sink for wash-rinse-sanitize, and no one knew how to use test strips to make sure sanitizer is not too weak or too strong. Inspector demonstrated how to do both, and left educational posters on using 3-bay in both English and Spanish.
  • 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: Dish machine did not dispense any sanitizer forst 3 times I ran it. Employee worked on it and it is now dispensing sanitizer, however it is below 50 parts per million, which is not strong enough. Have machine serviced. Dip all dishes in sanitizer in 3 bay until machine is fixed.
    Location: Dish machine area
    Equipment: Dishmachine
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Found the following in very dented cans: hoisin sauce, oyster sauce, baby corn, 2 cans water chestnuts.Dented cans can harbor botulism, which can be fatal. Throw away or return to distributor for credit. REPEAT VIOLATION.
    Location: Dry storage
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Scrub, wash, and sanitize all dishwasher racks, and other tubs and racks stored above and around dish machine. Too much accumulated soil on exteriors.2. Dirty scoop in flour in bulk bins. Clena and replace scoop daily.3. Knife rack above prep sink: Rack is soiled, and there are soiled knives on it. Clean rack; ensure that only clean knives are placed on rack, keep knives in use on prep table or place with dirty dishes if done with them.
    Location: Dish machine area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Scrub, wash, and sanitize all dishwasher racks, and other tubs and racks stored above and around dish machine. Too much accumulated soil on exteriors.2. Dirty scoop in flour in bulk bins. Clena and replace scoop daily.3. Knife rack above prep sink: Rack is soiled, and there are soiled knives on it. Clean rack; ensure that only clean knives are placed on rack, keep knives in use on prep table or place with dirty dishes if done with them.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Scrub, wash, and sanitize all dishwasher racks, and other tubs and racks stored above and around dish machine. Too much accumulated soil on exteriors.2. Dirty scoop in flour in bulk bins. Clena and replace scoop daily.3. Knife rack above prep sink: Rack is soiled, and there are soiled knives on it. Clean rack; ensure that only clean knives are placed on rack, keep knives in use on prep table or place with dirty dishes if done with them.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: Found hand sink basin full of water, had been used to wash towels. Also had spoon and water bottle on it. Use hand sink for hand washing only. Use buckets with sanitizer to store towels.
    Location: Kitchen
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: Employee scubbed out large pan for raw chicken without washing or sanitizing it.
    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: To-go container used as scoops in bulk bins. Provide scoops with handles instead.
  • 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: Flour (or cornstarch?), sugar, rice bulk bins not marked. Mark new bins with name of contents. Marking in Chinese and/or Spanish is fine.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Removable hood filters are accumulating grease, and grease is dripping off into wall below them. Clean. Schedule regular cleaning.
    Location: Cook line
  • 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: Sweep, mop, and deep clean entire kitchen floor, paying extra attention to areas below cook top (grease spills), under prep tables and sinks, and area under dish machine.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Dry tpwels in use throughout kitchen. Keep towels in bucket of sanitizer solution. Dry storage area has a bucket with towel and sanitizer at proper concentration. Use towels like this throughout kitchen.
    Location: Kitchen
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. Bin of rice next to prep sink has dirty, cracked cover; replace bin. Gray bulk bins with flour, sugar, rice are old, cracked, and repaired with duct tape. Replace with new bulk bins. Make sure they are food safe; only buy from restaurant supply.
    Location: Kitchen
    Equipment: Bulk food containers
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Caulk around kitchen hand sink is old, soiled, and difficult to keep clean. Remove old caulk and re-caulk.2. Caulk around both bathroom sinks is excessive and difficult to keep clean. Remove old caulk, re-caulk.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Caulk around kitchen hand sink is old, soiled, and difficult to keep clean. Remove old caulk and re-caulk.2. Caulk around both bathroom sinks is excessive and difficult to keep clean. Remove old caulk, re-caulk.
    Location: Restroom
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Chicken and beef in walk-in freezer not completely covered. Make sure everything in freezer is covered.2. Buckets of chicken and sauce on floor in walk-in cooler. Store on racks, up off floor.3. One-door reach in between dish area and prep sink: head of cabbage and container of meatballs uncovered. Cover all food in coolers except when cooling down to 41 F, cover after they have colled.
    Location: Dry storage
    Equipment: Walk in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Chicken and beef in walk-in freezer not completely covered. Make sure everything in freezer is covered.2. Buckets of chicken and sauce on floor in walk-in cooler. Store on racks, up off floor.3. One-door reach in between dish area and prep sink: head of cabbage and container of meatballs uncovered. Cover all food in coolers except when cooling down to 41 F, cover after they have colled.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Chicken and beef in walk-in freezer not completely covered. Make sure everything in freezer is covered.2. Buckets of chicken and sauce on floor in walk-in cooler. Store on racks, up off floor.3. One-door reach in between dish area and prep sink: head of cabbage and container of meatballs uncovered. Cover all food in coolers except when cooling down to 41 F, cover after they have colled.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.** RECHECK 11/5/14: Both large trash cans cleaned last week, however they are now soiled again. Please clean and scrub cans as often as needed to keep clean.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.** RECHECK 11/5/14: Both large trash cans cleaned last week, however they are now soiled again. Please clean and scrub cans as often as needed to keep clean.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.** RECHECK 11/5/14: Both large trash cans cleaned last week, however they are now soiled again. Please clean and scrub cans as often as needed to keep clean.
    Location: Kitchen
    Equipment: Meat smoker
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.** RECHECK 11/5/14: Both large trash cans cleaned last week, however they are now soiled again. Please clean and scrub cans as often as needed to keep clean.
    Location: Dry storage
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.** RECHECK 11/5/14: Both large trash cans cleaned last week, however they are now soiled again. Please clean and scrub cans as often as needed to keep clean.
    Location: Buffet
    Equipment: Ice cream freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.** RECHECK 11/5/14: Both large trash cans cleaned last week, however they are now soiled again. Please clean and scrub cans as often as needed to keep clean.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.** RECHECK 11/5/14: Both large trash cans cleaned last week, however they are now soiled again. Please clean and scrub cans as often as needed to keep clean.
    Location: Dish machine area
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.** RECHECK 11/5/14: Both large trash cans cleaned last week, however they are now soiled again. Please clean and scrub cans as often as needed to keep clean.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.** RECHECK 11/5/14: Both large trash cans cleaned last week, however they are now soiled again. Please clean and scrub cans as often as needed to keep clean.
    Location: Three bay area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.** RECHECK 11/5/14: Both large trash cans cleaned last week, however they are now soiled again. Please clean and scrub cans as often as needed to keep clean.
    Location: Kitchen
    Equipment: Prep sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.** RECHECK 11/5/14: Both large trash cans cleaned last week, however they are now soiled again. Please clean and scrub cans as often as needed to keep clean.
    Location: Three bay area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.** RECHECK 11/5/14: Both large trash cans cleaned last week, however they are now soiled again. Please clean and scrub cans as often as needed to keep clean.
    Location: Three bay area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.** RECHECK 11/5/14: Both large trash cans cleaned last week, however they are now soiled again. Please clean and scrub cans as often as needed to keep clean.
    Location: Dish machine area
    Equipment: -
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.** RECHECK 11/5/14: Both large trash cans cleaned last week, however they are now soiled again. Please clean and scrub cans as often as needed to keep clean.
    Location: Dish machine area
    Equipment: -
  • 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. Soda machine nozzles (especially iced tea) and undersides of fountain heads have sugar soil built-up on them. Clean and sanitize. Schedule regular cleaning.
    Location: Buffet
    Equipment: Soda machine
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No hand soap in dispenser or on sink. There is a large bottle of soap underneath, but this is difficult to use regularly. Provide smaller bottle on top of sink. (New employee threw away small bottle yesterday instead of refilling it.)
    Location: Kitchen
    Equipment: Hand sink
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Comments: Employee scrubbed out large pan for raw chicken without washing or sanitizing it.
    Location: Kitchen
    Equipment: 3-bay
 11/05/2014Recheck
  • 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. Salad cold top at end of buffet line: cut melon at 51, tapioca pudding at 45. REPEAT VIOLATION. Ensure that this unit is holding all foods at 41 or below at all times.2. Cold top across from cook line holding raw chicken at 46, raw beef at 49, cooked chicken and shrimp at 48-50. Reach in underneath had ambient temperature of 48. Turned down temperature on unit, temps had all dropped by 1-2 degrees 45 minutes later. Keep checking to ensure unit will hold food at 41 F or under.3. *** Two container with about 6 lbs par-cooked chicken sitting out at 62 F. Discarded. Keep all par-cooked foods in cooler until ready to use, like you are already doing with egg rolls and crab rangoon. ***4. *** Whole raw chicken breasts on prep table and 2 large containers cut-up raw chicken at 49-50 F. Placed all in cooler to cool down. THIS IS TOO MUCH CHICKEN TO PROCESS ALL AT ONCE. BRING SMALL AMOUNT WHOLE CHICKEN BREASTS AT A TIME TO CUT, KEEP THE REST IN THE COOLER AND RETURN THE CUT CHICKEN TO THE COOLER IMMEDIATELY AFTER CUTTING. IF THIS CHICKEN HAD BEEN 2 DEGREES WARMER, WE WOULD HAVE HAD TO THROW IT ALL AWAY!
    Location: Buffet
    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. Salad cold top at end of buffet line: cut melon at 51, tapioca pudding at 45. REPEAT VIOLATION. Ensure that this unit is holding all foods at 41 or below at all times.2. Cold top across from cook line holding raw chicken at 46, raw beef at 49, cooked chicken and shrimp at 48-50. Reach in underneath had ambient temperature of 48. Turned down temperature on unit, temps had all dropped by 1-2 degrees 45 minutes later. Keep checking to ensure unit will hold food at 41 F or under.3. *** Two container with about 6 lbs par-cooked chicken sitting out at 62 F. Discarded. Keep all par-cooked foods in cooler until ready to use, like you are already doing with egg rolls and crab rangoon. ***4. *** Whole raw chicken breasts on prep table and 2 large containers cut-up raw chicken at 49-50 F. Placed all in cooler to cool down. THIS IS TOO MUCH CHICKEN TO PROCESS ALL AT ONCE. BRING SMALL AMOUNT WHOLE CHICKEN BREASTS AT A TIME TO CUT, KEEP THE REST IN THE COOLER AND RETURN THE CUT CHICKEN TO THE COOLER IMMEDIATELY AFTER CUTTING. IF THIS CHICKEN HAD BEEN 2 DEGREES WARMER, WE WOULD HAVE HAD TO THROW IT ALL AWAY!
    Location: Cook line
    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. Salad cold top at end of buffet line: cut melon at 51, tapioca pudding at 45. REPEAT VIOLATION. Ensure that this unit is holding all foods at 41 or below at all times.2. Cold top across from cook line holding raw chicken at 46, raw beef at 49, cooked chicken and shrimp at 48-50. Reach in underneath had ambient temperature of 48. Turned down temperature on unit, temps had all dropped by 1-2 degrees 45 minutes later. Keep checking to ensure unit will hold food at 41 F or under.3. *** Two container with about 6 lbs par-cooked chicken sitting out at 62 F. Discarded. Keep all par-cooked foods in cooler until ready to use, like you are already doing with egg rolls and crab rangoon. ***4. *** Whole raw chicken breasts on prep table and 2 large containers cut-up raw chicken at 49-50 F. Placed all in cooler to cool down. THIS IS TOO MUCH CHICKEN TO PROCESS ALL AT ONCE. BRING SMALL AMOUNT WHOLE CHICKEN BREASTS AT A TIME TO CUT, KEEP THE REST IN THE COOLER AND RETURN THE CUT CHICKEN TO THE COOLER IMMEDIATELY AFTER CUTTING. IF THIS CHICKEN HAD BEEN 2 DEGREES WARMER, WE WOULD HAVE HAD TO THROW IT ALL AWAY!
    Location: Cook line
    Equipment: Prep table
  • 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. Salad cold top at end of buffet line: cut melon at 51, tapioca pudding at 45. REPEAT VIOLATION. Ensure that this unit is holding all foods at 41 or below at all times.2. Cold top across from cook line holding raw chicken at 46, raw beef at 49, cooked chicken and shrimp at 48-50. Reach in underneath had ambient temperature of 48. Turned down temperature on unit, temps had all dropped by 1-2 degrees 45 minutes later. Keep checking to ensure unit will hold food at 41 F or under.3. *** Two container with about 6 lbs par-cooked chicken sitting out at 62 F. Discarded. Keep all par-cooked foods in cooler until ready to use, like you are already doing with egg rolls and crab rangoon. ***4. *** Whole raw chicken breasts on prep table and 2 large containers cut-up raw chicken at 49-50 F. Placed all in cooler to cool down. THIS IS TOO MUCH CHICKEN TO PROCESS ALL AT ONCE. BRING SMALL AMOUNT WHOLE CHICKEN BREASTS AT A TIME TO CUT, KEEP THE REST IN THE COOLER AND RETURN THE CUT CHICKEN TO THE COOLER IMMEDIATELY AFTER CUTTING. IF THIS CHICKEN HAD BEEN 2 DEGREES WARMER, WE WOULD HAVE HAD TO THROW IT ALL AWAY!
    Location: Kitchen
    Equipment: Prep table
  • Person-in-charge demonstration of knowledge
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: No one in kitchen knew how to set up the three bay sink for wash-rinse-sanitize, and no one knew how to use test strips to make sure sanitizer is not too weak or too strong. Inspector demonstrated how to do both, and left educational posters on using 3-bay in both English and Spanish.
  • 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: Dish machine did not dispense any sanitizer forst 3 times I ran it. Employee worked on it and it is now dispensing sanitizer, however it is below 50 parts per million, which is not strong enough. Have machine serviced. Dip all dishes in sanitizer in 3 bay until machine is fixed.
    Location: Dish machine area
    Equipment: Dishmachine
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Found the following in very dented cans: hoisin sauce, oyster sauce, baby corn, 2 cans water chestnuts.Dented cans can harbor botulism, which can be fatal. Throw away or return to distributor for credit. REPEAT VIOLATION.
    Location: Dry storage
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Scrub, wash, and sanitize all dishwasher racks, and other tubs and racks stored above and around dish machine. Too much accumulated soil on exteriors.2. Dirty scoop in flour in bulk bins. Clena and replace scoop daily.3. Knife rack above prep sink: Rack is soiled, and there are soiled knives on it. Clean rack; ensure that only clean knives are placed on rack, keep knives in use on prep table or place with dirty dishes if done with them.
    Location: Dish machine area
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Scrub, wash, and sanitize all dishwasher racks, and other tubs and racks stored above and around dish machine. Too much accumulated soil on exteriors.2. Dirty scoop in flour in bulk bins. Clena and replace scoop daily.3. Knife rack above prep sink: Rack is soiled, and there are soiled knives on it. Clean rack; ensure that only clean knives are placed on rack, keep knives in use on prep table or place with dirty dishes if done with them.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Scrub, wash, and sanitize all dishwasher racks, and other tubs and racks stored above and around dish machine. Too much accumulated soil on exteriors.2. Dirty scoop in flour in bulk bins. Clena and replace scoop daily.3. Knife rack above prep sink: Rack is soiled, and there are soiled knives on it. Clean rack; ensure that only clean knives are placed on rack, keep knives in use on prep table or place with dirty dishes if done with them.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: Found hand sink basin full of water, had been used to wash towels. Also had spoon and water bottle on it. Use hand sink for hand washing only. Use buckets with sanitizer to store towels.
    Location: Kitchen
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: Employee scubbed out large pan for raw chicken without washing or sanitizing it.
    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: To-go container used as scoops in bulk bins. Provide scoops with handles instead.
  • 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: Flour (or cornstarch?), sugar, rice bulk bins not marked. Mark new bins with name of contents. Marking in Chinese and/or Spanish is fine.
    Location: Kitchen
  • 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: Removable hood filters are accumulating grease, and grease is dripping off into wall below them. Clean. Schedule regular cleaning.
    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: Sweep, mop, and deep clean entire kitchen floor, paying extra attention to areas below cook top (grease spills), under prep tables and sinks, and area under dish machine.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Dry tpwels in use throughout kitchen. Keep towels in bucket of sanitizer solution. Dry storage area has a bucket with towel and sanitizer at proper concentration. Use towels like this throughout kitchen.
    Location: Kitchen
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 1. Bin of rice next to prep sink has dirty, cracked cover; replace bin. Gray bulk bins with flour, sugar, rice are old, cracked, and repaired with duct tape. Replace with new bulk bins. Make sure they are food safe; only buy from restaurant supply.
    Location: Kitchen
    Equipment: Bulk food containers
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Caulk around kitchen hand sink is old, soiled, and difficult to keep clean. Remove old caulk and re-caulk.2. Caulk around both bathroom sinks is excessive and difficult to keep clean. Remove old caulk, re-caulk.
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Caulk around kitchen hand sink is old, soiled, and difficult to keep clean. Remove old caulk and re-caulk.2. Caulk around both bathroom sinks is excessive and difficult to keep clean. Remove old caulk, re-caulk.
    Location: Restroom
    Equipment: Hand sink
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Chicken and beef in walk-in freezer not completely covered. Make sure everything in freezer is covered.2. Buckets of chicken and sauce on floor in walk-in cooler. Store on racks, up off floor.3. One-door reach in between dish area and prep sink: head of cabbage and container of meatballs uncovered. Cover all food in coolers except when cooling down to 41 F, cover after they have colled.
    Location: Dry storage
    Equipment: Walk in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Chicken and beef in walk-in freezer not completely covered. Make sure everything in freezer is covered.2. Buckets of chicken and sauce on floor in walk-in cooler. Store on racks, up off floor.3. One-door reach in between dish area and prep sink: head of cabbage and container of meatballs uncovered. Cover all food in coolers except when cooling down to 41 F, cover after they have colled.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Chicken and beef in walk-in freezer not completely covered. Make sure everything in freezer is covered.2. Buckets of chicken and sauce on floor in walk-in cooler. Store on racks, up off floor.3. One-door reach in between dish area and prep sink: head of cabbage and container of meatballs uncovered. Cover all food in coolers except when cooling down to 41 F, cover after they have colled.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.
    Location: Kitchen
    Equipment: Meat smoker
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.
    Location: Dry storage
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.
    Location: Buffet
    Equipment: Ice cream freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.
    Location: Dish machine area
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.
    Location: Three bay area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.
    Location: Kitchen
    Equipment: Prep sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.
    Location: Three bay area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.
    Location: Three bay area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean lower shelf of prep table with "to-go" bags next to cook line.2. Clean lower shelf of steam table with sweet and sour sauce, across from cook line.3. Clean lower interior and exterior of BBQ oven for BBQ pork.4. Clean floor and fans of walk-in freezer. REPEAT VIOLATION.5. Clean bottom of ice cream freezer. 6. Dust in fan guards in walk-in cooler. Clean. 7. Clean all exterior and top and sides of dish machine, and dish chemical containers.8. One-door reach in between dish machine and prep sink: clean fan. Clean interior and exterior of unit.9. Clean wall fan above bulk bins of all dust and soil.10. Clean top of prep sink area, especially electrical outlet.11. Clean rack above 3 bay sink12. Clean racks in front of three bay sink13. Scrub and clean exterior of trash can by dish machine.
    Location: Dish machine area
    Equipment: -
  • 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. Soda machine nozzles (especially iced tea) and undersides of fountain heads have sugar soil built-up on them. Clean and sanitize. Schedule regular cleaning.
    Location: Buffet
    Equipment: Soda machine
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No hand soap in dispenser or on sink. There is a large bottle of soap underneath, but this is difficult to use regularly. Provide smaller bottle on top of sink. (New employee threw away small bottle yesterday instead of refilling it.)
    Location: Kitchen
    Equipment: Hand sink
  • Warewashing No detergent
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Comments: Employee scrubbed out large pan for raw chicken without washing or sanitizing it.
    Location: Kitchen
    Equipment: 3-bay
 10/28/2014Routine
  • 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.Three door reach in unit holding par-fried agg rolls, breaded chicken, etc, at 47; ambient temp 47. Turn down unit temperature if possible, or have unit repaired or replaced, so that food is always held at 41 F or below. 2. Salad area at end of buffet: pudding holding at 51, cut melon at 51. Turn down temp, repair, or replace unit so that it holds cold foods at 41 F or below.RECHECK 3/31/14: THREE DOOR REACH-IN IS FIXED AND HOLDING FOOD AT 41-42 DEGREES.REPAIR IS SCHEDULED FOR BUFFET COLD HOLDING UNIT WITH SALAD, PUDDING, ETC. RIGHT HAND SIDE HOLDING CUT ORANGES AT 41, HOWEVER BAYS TO THE LEFT ARE HOLDING DRESSINGS/PUDDING AT 47-48.
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • 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.Three door reach in unit holding par-fried agg rolls, breaded chicken, etc, at 47; ambient temp 47. Turn down unit temperature if possible, or have unit repaired or replaced, so that food is always held at 41 F or below. 2. Salad area at end of buffet: pudding holding at 51, cut melon at 51. Turn down temp, repair, or replace unit so that it holds cold foods at 41 F or below.RECHECK 3/31/14: THREE DOOR REACH-IN IS FIXED AND HOLDING FOOD AT 41-42 DEGREES.REPAIR IS SCHEDULED FOR BUFFET COLD HOLDING UNIT WITH SALAD, PUDDING, ETC. RIGHT HAND SIDE HOLDING CUT ORANGES AT 41, HOWEVER BAYS TO THE LEFT ARE HOLDING DRESSINGS/PUDDING AT 47-48.
    Location: Sales floor
    Equipment: Cold top
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Two heavily dented cans removed from dry storage to be returned to distributor: hoisin sauce and bamboo shoots. Make sure all employees know to return dented cans whenever they are received that way.CORRECTED ON SITE
    Location: Dry storage
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Food, cup, and spoon in hand sink. Clean. Do not use hand sink for anything except hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • 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 waste, cup and spoon in hand sink at time of inspection.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Urinal in men's restroom clogged and overflowing (cleaned on site). Repair.
    Location: Restroom
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: Bins with flour, cornstarch, sugar: currently using plastic bowls as scoops. Use scoop with handle, and make sure handle is stored upright so no bare hand contact occurs.
  • Cutting surface(s) (corrected)
    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: Re-surface all cutting boards: prep top across from cook line, two cutting boards on prep table near dish machine area.RECHECK 3/31/14: NEW CUTTING BOARDS HAVE BEEN ORDERED TO REPLACE THESE
    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: Label all bins with flour, sugar, etc.
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Open bucket of chicken breasts on floor during prep. CORRECTED ON SITE, thanks. Please make sure food is always stored up off of floor at all times.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean fan housings in walk-in cooler; dust is accumulating.2. Clean fans in walk-in freezer. Thick layer of ice and meat/food waste on bottom of walk-in freezer; defrost and clean.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean fan housings in walk-in cooler; dust is accumulating.2. Clean fans in walk-in freezer. Thick layer of ice and meat/food waste on bottom of walk-in freezer; defrost and clean.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • 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. Hand sink drain plumbing in women's rest room is leaking; repair.2. Drain for left Coke machine is clogged; repair.
    Location: Restroom
    Equipment: Hand sink
  • 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. Hand sink drain plumbing in women's rest room is leaking; repair.2. Drain for left Coke machine is clogged; repair.
    Location: Sales floor
    Equipment: Soda machine
 04/08/2014Recheck
  • 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.Three door reach in unit holding par-fried agg rolls, breaded chicken, etc, at 47; ambient temp 47. Turn down unit temperature if possible, or have unit repaired or replaced, so that food is always held at 41 F or below. 2. Salad area at end of buffet: pudding holding at 51, cut melon at 51. Turn down temp, repair, or replace unit so that it holds cold foods at 41 F or below.RECHECK 3/31/14: THREE DOOR REACH-IN IS FIXED AND HOLDING FOOD AT 41-42 DEGREES.REPAIR IS SCHEDULED FOR BUFFET COLD HOLDING UNIT WITH SALAD, PUDDING, ETC. RIGHT HAND SIDE HOLDING CUT ORANGES AT 41, HOWEVER BAYS TO THE LEFT ARE HOLDING DRESSINGS/PUDDING AT 47-48.
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • 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.Three door reach in unit holding par-fried agg rolls, breaded chicken, etc, at 47; ambient temp 47. Turn down unit temperature if possible, or have unit repaired or replaced, so that food is always held at 41 F or below. 2. Salad area at end of buffet: pudding holding at 51, cut melon at 51. Turn down temp, repair, or replace unit so that it holds cold foods at 41 F or below.RECHECK 3/31/14: THREE DOOR REACH-IN IS FIXED AND HOLDING FOOD AT 41-42 DEGREES.REPAIR IS SCHEDULED FOR BUFFET COLD HOLDING UNIT WITH SALAD, PUDDING, ETC. RIGHT HAND SIDE HOLDING CUT ORANGES AT 41, HOWEVER BAYS TO THE LEFT ARE HOLDING DRESSINGS/PUDDING AT 47-48.
    Location: Sales floor
    Equipment: Cold top
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Two heavily dented cans removed from dry storage to be returned to distributor: hoisin sauce and bamboo shoots. Make sure all employees know to return dented cans whenever they are received that way.CORRECTED ON SITE
    Location: Dry storage
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Food, cup, and spoon in hand sink. Clean. Do not use hand sink for anything except hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • 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 waste, cup and spoon in hand sink at time of inspection.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Urinal in men's restroom clogged and overflowing (cleaned on site). Repair.
    Location: Restroom
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: Bins with flour, cornstarch, sugar: currently using plastic bowls as scoops. Use scoop with handle, and make sure handle is stored upright so no bare hand contact occurs.
  • 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: Re-surface all cutting boards: prep top across from cook line, two cutting boards on prep table near dish machine area.RECHECK 3/31/14: NEW CUTTING BOARDS HAVE BEEN ORDERED TO REPLACE THESE
    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: Label all bins with flour, sugar, etc.
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Open bucket of chicken breasts on floor during prep. CORRECTED ON SITE, thanks. Please make sure food is always stored up off of floor at all times.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean fan housings in walk-in cooler; dust is accumulating.2. Clean fans in walk-in freezer. Thick layer of ice and meat/food waste on bottom of walk-in freezer; defrost and clean.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean fan housings in walk-in cooler; dust is accumulating.2. Clean fans in walk-in freezer. Thick layer of ice and meat/food waste on bottom of walk-in freezer; defrost and clean.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • 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. Hand sink drain plumbing in women's rest room is leaking; repair.2. Drain for left Coke machine is clogged; repair.
    Location: Restroom
    Equipment: Hand sink
  • 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. Hand sink drain plumbing in women's rest room is leaking; repair.2. Drain for left Coke machine is clogged; repair.
    Location: Sales floor
    Equipment: Soda machine
 03/31/2014Recheck
  • 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.Three door reach in unit holding par-fried agg rolls, breaded chicken, etc, at 47; ambient temp 47. Turn down unit temperature if possible, or have unit repaired or replaced, so that food is always held at 41 F or below. 2. Salad area at end of buffet: pudding holding at 51, cut melon at 51. Turn down temp, repair, or replace unit so that it holds cold foods at 41 F or below.
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • 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.Three door reach in unit holding par-fried agg rolls, breaded chicken, etc, at 47; ambient temp 47. Turn down unit temperature if possible, or have unit repaired or replaced, so that food is always held at 41 F or below. 2. Salad area at end of buffet: pudding holding at 51, cut melon at 51. Turn down temp, repair, or replace unit so that it holds cold foods at 41 F or below.
    Location: Sales floor
    Equipment: Cold top
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Two heavily dented cans removed from dry storage to be returned to distributor: hoisin sauce and bamboo shoots. Make sure all employees know to return dented cans whenever they are received that way.CORRECTED ON SITE
    Location: Dry storage
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Food, cup, and spoon in hand sink. Clean. Do not use hand sink for anything except hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • 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 waste, cup and spoon in hand sink at time of inspection.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Urinal in men's restroom clogged and overflowing (cleaned on site). Repair.
    Location: Restroom
  • Minimize contact (Non-Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: Bins with flour, cornstarch, sugar: currently using plastic bowls as scoops. Use scoop with handle, and make sure handle is stored upright so no bare hand contact occurs.
  • 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: Re-surface all cutting boards: prep top across from cook line, two cutting boards on prep table near dish machine area.
    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: Label all bins with flour, sugar, etc.
    Location: Kitchen
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Open bucket of chicken breasts on floor during prep. CORRECTED ON SITE, thanks. Please make sure food is always stored up off of floor at all times.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean fan housings in walk-in cooler; dust is accumulating.2. Clean fans in walk-in freezer. Thick layer of ice and meat/food waste on bottom of walk-in freezer; defrost and clean.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean fan housings in walk-in cooler; dust is accumulating.2. Clean fans in walk-in freezer. Thick layer of ice and meat/food waste on bottom of walk-in freezer; defrost and clean.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink drain plumbing in women's rest room is leaking; repair.2. Drain for left Coke machine is clogged; repair.
    Location: Restroom
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Hand sink drain plumbing in women's rest room is leaking; repair.2. Drain for left Coke machine is clogged; repair.
    Location: Sales floor
    Equipment: Soda machine
 03/24/2014Routine
  • 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. REACH IN COLD TOP COOLER AT ENTRANCE TO KITCHEN WAS HOLDING AT 50 DEGREES F. REPAIR COOLER TO HOLD AT 50 DEGREES F OR LOWER.2. DESSERT COOLER IN DINING ROOM HOLDING PUDDING, DRESSINGS, AND MELONS BETWEEN 50 AND 55 DEGREES F.REPAIR OR ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Kitchen
  • 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. REACH IN COLD TOP COOLER AT ENTRANCE TO KITCHEN WAS HOLDING AT 50 DEGREES F. REPAIR COOLER TO HOLD AT 50 DEGREES F OR LOWER.2. DESSERT COOLER IN DINING ROOM HOLDING PUDDING, DRESSINGS, AND MELONS BETWEEN 50 AND 55 DEGREES F.REPAIR OR ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Dining room
  • 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 CONCENTRATED BLEACH STORED ON LOWER PREP TABLE WITH FOOD NEAR COOK LINE.STRORE CLEANING CHEMICALS IN A SEPARATE AREA AWAY FROM FOOD AND SUPPLIES.
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: SINGLE USE CUPS STORE IN CONTAINERS OF SALT, RICE, FLOUR, RICE,...PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD.
  • 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: EMPLOYEE BEVERAGES STORED NEXT TO INVERTED CARTONS STORED ON MICROWAVE BEHIND SERVICE COUNTER.PROVIDE LIDS AND STRAWS TO ALL EMPLOYEE DRINK CUPS AND STORE IN AN AREA WHERE NO FOOD OR SINGLE USE ITEMS ARE PRESENT.
    Location: Service counter
  • Food contact surface cleanability (corrected)
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: FOOD STORED IN CRACKED/DAMAGED CONTAINERS. DAMAGED TRAYS AND OTHER EQUIPMENT OBSERVED STORED IN KITCHEN AREA.DISCARD OR REMOVE ALL DAMAGED FOOD STORAGE/SERVING EQUIPMENT IN KITCHEN AREA.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW SHRIMP AND CHICKEN PREPARED IN TWO BAY SINK. MELONS AND LETTUCE WASHED IN THE SAME PREP SINK. SOAP ONLY USED TO CLEAN SINK IN BETWEEN USE.ENSURE SINK IS THOROUGHLY SANITIZED USING CHLORINE AFTER PREPARING RAW ANIMAL PRODUCT TO PREVENT POSSIBLE CROSS CONTAMINATION.
    Location: Kitchen
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: 1. SEASONING FOR RICE STORED A FILTHY BUCKET LOCATED ON COOK LINE, PLASTIC CONTAINER INSIDE HEAVILY SOILED AS WELL.CLEAN BUCKET THOROUGHLY. DISCONTINUE USING PLATIC FOOD STORAGE CONTAINERS TO DISPENSE PRODUCT. PROVIDE A SCOOP WITH A HANDLE.2. COOKED CHICKEN AND OTHER FOODS WERE STORED IN COLLANDERS AND DRAINING ON CARBOARD TRAYS THAT PREVEIOUSLY CONTAINED RAW SHELL EGGS.DISCONTINUE THIS PRACTICE. TRAYS ARE CONTAMINATED AND SHOULD NOT BE USED FOR DRAINAGE PURPOSES. PROVIDE A FOOD GRADE MATERIAL THAT HAS BEEN CLEANED AND SANITIZED TO DRAIN FOOD.
    Location: Cook line
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: FOOD STORED ON MENUS IN NUMEROUS CONTAINERS/TUBS OF FOOD STORED INSIDE WALK IN COOLER AND REACH IN COOLERS ON COOK LINE.DISCONTINUE USE OF MENUS TO LINE FOOD STORAGE CONTAINERS. THEY ARE UNSANITARY AND CAUSE CONTAMINATION OF THE FOOD. PROVIDE AN APPROVED FOOD GRADE MATERIAL TO LINE STORAGE CONTAINERS.
    Location: Cook line
    Equipment: Reach in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: FOOD STORED ON MENUS IN NUMEROUS CONTAINERS/TUBS OF FOOD STORED INSIDE WALK IN COOLER AND REACH IN COOLERS ON COOK LINE.DISCONTINUE USE OF MENUS TO LINE FOOD STORAGE CONTAINERS. THEY ARE UNSANITARY AND CAUSE CONTAMINATION OF THE FOOD. PROVIDE AN APPROVED FOOD GRADE MATERIAL TO LINE STORAGE CONTAINERS.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. INTERIOR COLD TOP COOLER SOILED ON THE INTERIOR LOCATED ACROSS FROM GRILL. SURFACE OF SHELVING CHIPPED. CLEAN AND SANITIZE SHELVING THOROUGHLY. RESURFACE DAMAGED SHELVING2. SHELVING SOILED LOCATED INSIDE REACH IN COOLER AT FRONT ENTRANCE TO KITCHEN.CLEAN SHELVING THOROUGHLY. RESURFACE WHERE NECESSARY.3. CLEAN DISH WARE STORED ON DIRTY DISH RACKS IN DISH MACHINE AREA.CLEAN DISH RACKS THOROUGHLY.4. SOILED UTENSILS STORED INSIDE BASKET ABOVE THREE COMPARTMENT SINKCLEAN AND SANITIZE UTENSILS THOROUGHLY 5. DESSERT COOLER IN DINING SOILED ON THE INTERIOR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
    Location: Dish machine area
  • Food contact cleaning frequency (corrected)
    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: DIRTY KNIVES STORED ON A DIRTY MAGNETIC STRIP AND INSIDE KNIFE BLOCK LOCATED ABOVE TWO COMPARTMENT SINK.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON A CLEAN KNIFE BLOCK.ENSURE KNIFE BLOCK HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BACK FLOW DEVICE BROKEN ON MOP SINK. COVERED BY A TOWEL.PROVIDE REPAIR TO BACK FLOW AT MOP SINK.
    Location: Kitchen
    Equipment: Mop sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER NOT AVAILABE AT PEAK PERIODS (LUNCH) AT PREP AND HAND SINKS IN KITCHEN AND RESTROOMS.ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F AT HAND SINKS IN KITCHEN AND RESTROOMS FOR EMPLOYEES AND 110 DEGREES F AT THREE COMPARTMENT SINKS IN KITCHEN.
    Location: Kitchen (back)
    Equipment: 2-bay
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER NOT AVAILABE AT PEAK PERIODS (LUNCH) AT PREP AND HAND SINKS IN KITCHEN AND RESTROOMS.ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F AT HAND SINKS IN KITCHEN AND RESTROOMS FOR EMPLOYEES AND 110 DEGREES F AT THREE COMPARTMENT SINKS IN KITCHEN.
    Equipment: 2-bay
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER NOT AVAILABE AT PEAK PERIODS (LUNCH) AT PREP AND HAND SINKS IN KITCHEN AND RESTROOMS.ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F AT HAND SINKS IN KITCHEN AND RESTROOMS FOR EMPLOYEES AND 110 DEGREES F AT THREE COMPARTMENT SINKS IN KITCHEN.
    Equipment: Hand sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER NOT AVAILABE AT PEAK PERIODS (LUNCH) AT PREP AND HAND SINKS IN KITCHEN AND RESTROOMS.ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F AT HAND SINKS IN KITCHEN AND RESTROOMS FOR EMPLOYEES AND 110 DEGREES F AT THREE COMPARTMENT SINKS IN KITCHEN.
    Location: Womens restroom
    Equipment: Hand sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER NOT AVAILABE AT PEAK PERIODS (LUNCH) AT PREP AND HAND SINKS IN KITCHEN AND RESTROOMS.ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F AT HAND SINKS IN KITCHEN AND RESTROOMS FOR EMPLOYEES AND 110 DEGREES F AT THREE COMPARTMENT SINKS IN KITCHEN.
    Location: Mens restroom
    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: SANITIZER NOT AVAILABLE IN BUCKET ON COOK LINE (ONLY SOAP).SET UP IN PLACE SANITIZER BUCKETS CONTAINING CHLORINE BLEACH IN ALL PREP AREAS WITH A CONCENTRATION BETWEEN 50 AND 100 PPM.
    Location: Kitchen
  • 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. WHITE BUCKETS PREVIOUSLY CONTAINING COMMERCIALLY PREPARED SOY SAUCE, WERE CUT IN HALF AND USED TO STORE FOOD LOCATED ON COOK LINE.2. LUMBER NAILED TOGETHER DUAL CUTTING/LID LOCATED IN BACK PREP AREA. 3. EGG ROLLS STORED IN GREEN BASKETS LOCATED IN WALK IN COOLER. GREEN BASKETS ARE NOT FOOD GRADE AND SHOULD NOT BE USED TO STORE FOOD.DISCONTINUE ALTERING BUCKETS AND CONSTRUCTING EQUIPMENT FOR USE IN FOOD SERVICE OPERATIONS. PROVIDE FOOD GRADE STORAGE CONTAINERS TO STORE FOOD.
    Location: Kitchen
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD EMPLOYEES WORKING ON GRILL LINE NOT WEARING HAIR RESTRAINTS.ALL EMPLOYEES IN FOOD SERVICE AREAS SHOULD WEAR HAIR RESTRAINTS.
  • 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: BUCKETS OF PERSONAL TOOLS STORED UNDER COUNTER TOP ON COOK LINE.STORE PERSONAL ITEMS IN A DESIGNATED AREA.
    Location: Cook line
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: WET MOP HEADS STORED INSIDE MOP SINK.STORE WET MOPS ON MOP RACK TO AIR DRY WHEN NOT IN USE.
    Location: Kitchen
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BEVERAGE LINES LEAKING UNDER SODA FOUNTAIN LOCATED ON THE RIGHT IN DINING ROOM.WATER LEAKING FROM ICE BIN ON THE MACHINE LOCATED ON THE RIGHT.REPAIR CONDENSATION LEAKS AND ROUTE TO PROPER DRAINS IF NECESSARY.
    Location: Dining room
    Equipment: Soda machine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. HEAVY FOOD DEBRIS ON SURFACE OF STRAINERS USED TO REMOVE FOOD FROM WASH SOLUTION HANGING IN THREE BAY SINK AREA.CLEAN STRAINERS THOROUGHLY AFTER EACH USE.2. INTERIOR CABINETS BELOW SODA MACHINES SOILED. CLEAN AND SANITIZE.3. AREA BELOW BUFFET SOILED (TRACKS).CLEAN AND SANITIZE.
    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 ICE CHUTE SOILED WITH SLIME MOLD ON THE RIGHT SIDE. NOZZLES SOILED AS WELL.CLEAN AND SANITIZE THOROUGHLY.
    Location: Dining room
    Equipment: Soda machine
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: COOKED RICE STORED INSIDE SOILED RICE STEAMERS ON COOK LINE. CLEAN RICE COOKERS THOROUGHLY.
    Location: Cook line
  • Warewashing sink(s) not cleaned (corrected)
    Warewashing sink not cleaned and sanitized before use or between task changes.
    Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
    Location: Kitchen
    Equipment: 2-bay
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: PLASTIC SINGLE USE CUP STORED INSIDE RICE WARMER CONTAINING HOT RICE.DISCONTINUE USING SINGLE USE CUPS TO DISPENSE RICE. PROVIDE A DURABLE, HEAT RESISTANT UTENSIL TO DISPENSE RICE.
    Location: Kitchen
 08/22/2013Recheck
  • 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. REACH IN COLD TOP COOLER AT ENTRANCE TO KITCHEN WAS HOLDING AT 50 DEGREES F. REPAIR COOLER TO HOLD AT 50 DEGREES F OR LOWER.2. DESSERT COOLER IN DINING ROOM HOLDING PUDDING, DRESSINGS, AND MELONS BETWEEN 50 AND 55 DEGREES F.REPAIR OR ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Kitchen
  • 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. REACH IN COLD TOP COOLER AT ENTRANCE TO KITCHEN WAS HOLDING AT 50 DEGREES F. REPAIR COOLER TO HOLD AT 50 DEGREES F OR LOWER.2. DESSERT COOLER IN DINING ROOM HOLDING PUDDING, DRESSINGS, AND MELONS BETWEEN 50 AND 55 DEGREES F.REPAIR OR ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Dining room
  • 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 CONCENTRATED BLEACH STORED ON LOWER PREP TABLE WITH FOOD NEAR COOK LINE.STRORE CLEANING CHEMICALS IN A SEPARATE AREA AWAY FROM FOOD AND SUPPLIES.
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: SINGLE USE CUPS STORE IN CONTAINERS OF SALT, RICE, FLOUR, RICE,...PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD.
  • 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: EMPLOYEE BEVERAGES STORED NEXT TO INVERTED CARTONS STORED ON MICROWAVE BEHIND SERVICE COUNTER.PROVIDE LIDS AND STRAWS TO ALL EMPLOYEE DRINK CUPS AND STORE IN AN AREA WHERE NO FOOD OR SINGLE USE ITEMS ARE PRESENT.
    Location: Service counter
  • Food contact surface cleanability (corrected)
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: FOOD STORED IN CRACKED/DAMAGED CONTAINERS. DAMAGED TRAYS AND OTHER EQUIPMENT OBSERVED STORED IN KITCHEN AREA.DISCARD OR REMOVE ALL DAMAGED FOOD STORAGE/SERVING EQUIPMENT IN KITCHEN AREA.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW SHRIMP AND CHICKEN PREPARED IN TWO BAY SINK. MELONS AND LETTUCE WASHED IN THE SAME PREP SINK. SOAP ONLY USED TO CLEAN SINK IN BETWEEN USE.ENSURE SINK IS THOROUGHLY SANITIZED USING CHLORINE AFTER PREPARING RAW ANIMAL PRODUCT TO PREVENT POSSIBLE CROSS CONTAMINATION.
    Location: Kitchen
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: 1. SEASONING FOR RICE STORED A FILTHY BUCKET LOCATED ON COOK LINE, PLASTIC CONTAINER INSIDE HEAVILY SOILED AS WELL.CLEAN BUCKET THOROUGHLY. DISCONTINUE USING PLATIC FOOD STORAGE CONTAINERS TO DISPENSE PRODUCT. PROVIDE A SCOOP WITH A HANDLE.2. COOKED CHICKEN AND OTHER FOODS WERE STORED IN COLLANDERS AND DRAINING ON CARBOARD TRAYS THAT PREVEIOUSLY CONTAINED RAW SHELL EGGS.DISCONTINUE THIS PRACTICE. TRAYS ARE CONTAMINATED AND SHOULD NOT BE USED FOR DRAINAGE PURPOSES. PROVIDE A FOOD GRADE MATERIAL THAT HAS BEEN CLEANED AND SANITIZED TO DRAIN FOOD.
    Location: Cook line
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: FOOD STORED ON MENUS IN NUMEROUS CONTAINERS/TUBS OF FOOD STORED INSIDE WALK IN COOLER AND REACH IN COOLERS ON COOK LINE.DISCONTINUE USE OF MENUS TO LINE FOOD STORAGE CONTAINERS. THEY ARE UNSANITARY AND CAUSE CONTAMINATION OF THE FOOD. PROVIDE AN APPROVED FOOD GRADE MATERIAL TO LINE STORAGE CONTAINERS.
    Location: Cook line
    Equipment: Reach in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: FOOD STORED ON MENUS IN NUMEROUS CONTAINERS/TUBS OF FOOD STORED INSIDE WALK IN COOLER AND REACH IN COOLERS ON COOK LINE.DISCONTINUE USE OF MENUS TO LINE FOOD STORAGE CONTAINERS. THEY ARE UNSANITARY AND CAUSE CONTAMINATION OF THE FOOD. PROVIDE AN APPROVED FOOD GRADE MATERIAL TO LINE STORAGE CONTAINERS.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. INTERIOR COLD TOP COOLER SOILED ON THE INTERIOR LOCATED ACROSS FROM GRILL. SURFACE OF SHELVING CHIPPED. CLEAN AND SANITIZE SHELVING THOROUGHLY. RESURFACE DAMAGED SHELVING2. SHELVING SOILED LOCATED INSIDE REACH IN COOLER AT FRONT ENTRANCE TO KITCHEN.CLEAN SHELVING THOROUGHLY. RESURFACE WHERE NECESSARY.3. CLEAN DISH WARE STORED ON DIRTY DISH RACKS IN DISH MACHINE AREA.CLEAN DISH RACKS THOROUGHLY.4. SOILED UTENSILS STORED INSIDE BASKET ABOVE THREE COMPARTMENT SINKCLEAN AND SANITIZE UTENSILS THOROUGHLY 5. DESSERT COOLER IN DINING SOILED ON THE INTERIOR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
    Location: Dish machine area
  • Food contact cleaning frequency (corrected)
    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: DIRTY KNIVES STORED ON A DIRTY MAGNETIC STRIP AND INSIDE KNIFE BLOCK LOCATED ABOVE TWO COMPARTMENT SINK.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON A CLEAN KNIFE BLOCK.ENSURE KNIFE BLOCK HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BACK FLOW DEVICE BROKEN ON MOP SINK. COVERED BY A TOWEL.PROVIDE REPAIR TO BACK FLOW AT MOP SINK.
    Location: Kitchen
    Equipment: Mop sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER NOT AVAILABE AT PEAK PERIODS (LUNCH) AT PREP AND HAND SINKS IN KITCHEN AND RESTROOMS.ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F AT HAND SINKS IN KITCHEN AND RESTROOMS FOR EMPLOYEES AND 110 DEGREES F AT THREE COMPARTMENT SINKS IN KITCHEN.
    Location: Kitchen (back)
    Equipment: 2-bay
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER NOT AVAILABE AT PEAK PERIODS (LUNCH) AT PREP AND HAND SINKS IN KITCHEN AND RESTROOMS.ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F AT HAND SINKS IN KITCHEN AND RESTROOMS FOR EMPLOYEES AND 110 DEGREES F AT THREE COMPARTMENT SINKS IN KITCHEN.
    Equipment: 2-bay
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER NOT AVAILABE AT PEAK PERIODS (LUNCH) AT PREP AND HAND SINKS IN KITCHEN AND RESTROOMS.ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F AT HAND SINKS IN KITCHEN AND RESTROOMS FOR EMPLOYEES AND 110 DEGREES F AT THREE COMPARTMENT SINKS IN KITCHEN.
    Equipment: Hand sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER NOT AVAILABE AT PEAK PERIODS (LUNCH) AT PREP AND HAND SINKS IN KITCHEN AND RESTROOMS.ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F AT HAND SINKS IN KITCHEN AND RESTROOMS FOR EMPLOYEES AND 110 DEGREES F AT THREE COMPARTMENT SINKS IN KITCHEN.
    Location: Womens restroom
    Equipment: Hand sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER NOT AVAILABE AT PEAK PERIODS (LUNCH) AT PREP AND HAND SINKS IN KITCHEN AND RESTROOMS.ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F AT HAND SINKS IN KITCHEN AND RESTROOMS FOR EMPLOYEES AND 110 DEGREES F AT THREE COMPARTMENT SINKS IN KITCHEN.
    Location: Mens restroom
    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: SANITIZER NOT AVAILABLE IN BUCKET ON COOK LINE (ONLY SOAP).SET UP IN PLACE SANITIZER BUCKETS CONTAINING CHLORINE BLEACH IN ALL PREP AREAS WITH A CONCENTRATION BETWEEN 50 AND 100 PPM.
    Location: Kitchen
  • 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. WHITE BUCKETS PREVIOUSLY CONTAINING COMMERCIALLY PREPARED SOY SAUCE, WERE CUT IN HALF AND USED TO STORE FOOD LOCATED ON COOK LINE.2. LUMBER NAILED TOGETHER DUAL CUTTING/LID LOCATED IN BACK PREP AREA. 3. EGG ROLLS STORED IN GREEN BASKETS LOCATED IN WALK IN COOLER. GREEN BASKETS ARE NOT FOOD GRADE AND SHOULD NOT BE USED TO STORE FOOD.DISCONTINUE ALTERING BUCKETS AND CONSTRUCTING EQUIPMENT FOR USE IN FOOD SERVICE OPERATIONS. PROVIDE FOOD GRADE STORAGE CONTAINERS TO STORE FOOD.
    Location: Kitchen
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD EMPLOYEES WORKING ON GRILL LINE NOT WEARING HAIR RESTRAINTS.ALL EMPLOYEES IN FOOD SERVICE AREAS SHOULD WEAR HAIR RESTRAINTS.
  • 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: BUCKETS OF PERSONAL TOOLS STORED UNDER COUNTER TOP ON COOK LINE.STORE PERSONAL ITEMS IN A DESIGNATED AREA.
    Location: Cook line
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: WET MOP HEADS STORED INSIDE MOP SINK.STORE WET MOPS ON MOP RACK TO AIR DRY WHEN NOT IN USE.
    Location: Kitchen
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BEVERAGE LINES LEAKING UNDER SODA FOUNTAIN LOCATED ON THE RIGHT IN DINING ROOM.WATER LEAKING FROM ICE BIN ON THE MACHINE LOCATED ON THE RIGHT.REPAIR CONDENSATION LEAKS AND ROUTE TO PROPER DRAINS IF NECESSARY.
    Location: Dining room
    Equipment: Soda machine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. HEAVY FOOD DEBRIS ON SURFACE OF STRAINERS USED TO REMOVE FOOD FROM WASH SOLUTION HANGING IN THREE BAY SINK AREA.CLEAN STRAINERS THOROUGHLY AFTER EACH USE.2. INTERIOR CABINETS BELOW SODA MACHINES SOILED. CLEAN AND SANITIZE.3. AREA BELOW BUFFET SOILED (TRACKS).CLEAN AND SANITIZE.
    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 ICE CHUTE SOILED WITH SLIME MOLD ON THE RIGHT SIDE. NOZZLES SOILED AS WELL.CLEAN AND SANITIZE THOROUGHLY.
    Location: Dining room
    Equipment: Soda machine
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: COOKED RICE STORED INSIDE SOILED RICE STEAMERS ON COOK LINE. CLEAN RICE COOKERS THOROUGHLY.
    Location: Cook line
  • Warewashing sink(s) not cleaned (corrected)
    Warewashing sink not cleaned and sanitized before use or between task changes.
    Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
    Location: Kitchen
    Equipment: 2-bay
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: PLASTIC SINGLE USE CUP STORED INSIDE RICE WARMER CONTAINING HOT RICE.DISCONTINUE USING SINGLE USE CUPS TO DISPENSE RICE. PROVIDE A DURABLE, HEAT RESISTANT UTENSIL TO DISPENSE RICE.
    Location: Kitchen
 08/15/2013Recheck
  • 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. REACH IN COLD TOP COOLER AT ENTRANCE TO KITCHEN WAS HOLDING AT 50 DEGREES F. REPAIR COOLER TO HOLD AT 50 DEGREES F OR LOWER.2. DESSERT COOLER IN DINING ROOM HOLDING PUDDING, DRESSINGS, AND MELONS BETWEEN 50 AND 55 DEGREES F.REPAIR OR ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Kitchen
  • 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. REACH IN COLD TOP COOLER AT ENTRANCE TO KITCHEN WAS HOLDING AT 50 DEGREES F. REPAIR COOLER TO HOLD AT 50 DEGREES F OR LOWER.2. DESSERT COOLER IN DINING ROOM HOLDING PUDDING, DRESSINGS, AND MELONS BETWEEN 50 AND 55 DEGREES F.REPAIR OR ADJUST COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Dining room
  • 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 CONCENTRATED BLEACH STORED ON LOWER PREP TABLE WITH FOOD NEAR COOK LINE.STRORE CLEANING CHEMICALS IN A SEPARATE AREA AWAY FROM FOOD AND SUPPLIES.
    Location: Kitchen
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: SINGLE USE CUPS STORE IN CONTAINERS OF SALT, RICE, FLOUR, RICE,...PROVIDE SCOOPS WITH HANDLES TO DISPENSE FOOD.
  • 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: EMPLOYEE BEVERAGES STORED NEXT TO INVERTED CARTONS STORED ON MICROWAVE BEHIND SERVICE COUNTER.PROVIDE LIDS AND STRAWS TO ALL EMPLOYEE DRINK CUPS AND STORE IN AN AREA WHERE NO FOOD OR SINGLE USE ITEMS ARE PRESENT.
    Location: Service counter
  • Food contact surface cleanability
    Food contact surface(s) not cleanable.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Comments: FOOD STORED IN CRACKED/DAMAGED CONTAINERS. DAMAGED TRAYS AND OTHER EQUIPMENT OBSERVED STORED IN KITCHEN AREA.DISCARD OR REMOVE ALL DAMAGED FOOD STORAGE/SERVING EQUIPMENT IN KITCHEN AREA.
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW SHRIMP AND CHICKEN PREPARED IN TWO BAY SINK. MELONS AND LETTUCE WASHED IN THE SAME PREP SINK. SOAP ONLY USED TO CLEAN SINK IN BETWEEN USE.ENSURE SINK IS THOROUGHLY SANITIZED USING CHLORINE AFTER PREPARING RAW ANIMAL PRODUCT TO PREVENT POSSIBLE CROSS CONTAMINATION.
    Location: Kitchen
  • Food contacting soiled utensils/equipment
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: 1. SEASONING FOR RICE STORED A FILTHY BUCKET LOCATED ON COOK LINE, PLASTIC CONTAINER INSIDE HEAVILY SOILED AS WELL.CLEAN BUCKET THOROUGHLY. DISCONTINUE USING PLATIC FOOD STORAGE CONTAINERS TO DISPENSE PRODUCT. PROVIDE A SCOOP WITH A HANDLE.2. COOKED CHICKEN AND OTHER FOODS WERE STORED IN COLLANDERS AND DRAINING ON CARBOARD TRAYS THAT PREVEIOUSLY CONTAINED RAW SHELL EGGS.DISCONTINUE THIS PRACTICE. TRAYS ARE CONTAMINATED AND SHOULD NOT BE USED FOR DRAINAGE PURPOSES. PROVIDE A FOOD GRADE MATERIAL THAT HAS BEEN CLEANED AND SANITIZED TO DRAIN FOOD.
    Location: Cook line
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: FOOD STORED ON MENUS IN NUMEROUS CONTAINERS/TUBS OF FOOD STORED INSIDE WALK IN COOLER AND REACH IN COOLERS ON COOK LINE.DISCONTINUE USE OF MENUS TO LINE FOOD STORAGE CONTAINERS. THEY ARE UNSANITARY AND CAUSE CONTAMINATION OF THE FOOD. PROVIDE AN APPROVED FOOD GRADE MATERIAL TO LINE STORAGE CONTAINERS.
    Location: Cook line
    Equipment: Reach in cooler
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: FOOD STORED ON MENUS IN NUMEROUS CONTAINERS/TUBS OF FOOD STORED INSIDE WALK IN COOLER AND REACH IN COOLERS ON COOK LINE.DISCONTINUE USE OF MENUS TO LINE FOOD STORAGE CONTAINERS. THEY ARE UNSANITARY AND CAUSE CONTAMINATION OF THE FOOD. PROVIDE AN APPROVED FOOD GRADE MATERIAL TO LINE STORAGE CONTAINERS.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. INTERIOR COLD TOP COOLER SOILED ON THE INTERIOR LOCATED ACROSS FROM GRILL. SURFACE OF SHELVING CHIPPED. CLEAN AND SANITIZE SHELVING THOROUGHLY. RESURFACE DAMAGED SHELVING2. SHELVING SOILED LOCATED INSIDE REACH IN COOLER AT FRONT ENTRANCE TO KITCHEN.CLEAN SHELVING THOROUGHLY. RESURFACE WHERE NECESSARY.3. CLEAN DISH WARE STORED ON DIRTY DISH RACKS IN DISH MACHINE AREA.CLEAN DISH RACKS THOROUGHLY.4. SOILED UTENSILS STORED INSIDE BASKET ABOVE THREE COMPARTMENT SINKCLEAN AND SANITIZE UTENSILS THOROUGHLY 5. DESSERT COOLER IN DINING SOILED ON THE INTERIOR.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
    Location: Dish machine area
  • 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: DIRTY KNIVES STORED ON A DIRTY MAGNETIC STRIP AND INSIDE KNIFE BLOCK LOCATED ABOVE TWO COMPARTMENT SINK.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON A CLEAN KNIFE BLOCK.ENSURE KNIFE BLOCK HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BACK FLOW DEVICE BROKEN ON MOP SINK. COVERED BY A TOWEL.PROVIDE REPAIR TO BACK FLOW AT MOP SINK.
    Location: Kitchen
    Equipment: Mop sink
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER NOT AVAILABE AT PEAK PERIODS (LUNCH) AT PREP AND HAND SINKS IN KITCHEN AND RESTROOMS.ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F AT HAND SINKS IN KITCHEN AND RESTROOMS FOR EMPLOYEES AND 110 DEGREES F AT THREE COMPARTMENT SINKS IN KITCHEN.
    Location: Kitchen (back)
    Equipment: 2-bay
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER NOT AVAILABE AT PEAK PERIODS (LUNCH) AT PREP AND HAND SINKS IN KITCHEN AND RESTROOMS.ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F AT HAND SINKS IN KITCHEN AND RESTROOMS FOR EMPLOYEES AND 110 DEGREES F AT THREE COMPARTMENT SINKS IN KITCHEN.
    Equipment: 2-bay
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER NOT AVAILABE AT PEAK PERIODS (LUNCH) AT PREP AND HAND SINKS IN KITCHEN AND RESTROOMS.ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F AT HAND SINKS IN KITCHEN AND RESTROOMS FOR EMPLOYEES AND 110 DEGREES F AT THREE COMPARTMENT SINKS IN KITCHEN.
    Equipment: Hand sink
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER NOT AVAILABE AT PEAK PERIODS (LUNCH) AT PREP AND HAND SINKS IN KITCHEN AND RESTROOMS.ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F AT HAND SINKS IN KITCHEN AND RESTROOMS FOR EMPLOYEES AND 110 DEGREES F AT THREE COMPARTMENT SINKS IN KITCHEN.
    Location: Womens restroom
    Equipment: Hand sink
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: HOT WATER NOT AVAILABE AT PEAK PERIODS (LUNCH) AT PREP AND HAND SINKS IN KITCHEN AND RESTROOMS.ENSURE HOT WATER IS AVAILABLE AT A MINIMUM OF 100 DEGREES F AT HAND SINKS IN KITCHEN AND RESTROOMS FOR EMPLOYEES AND 110 DEGREES F AT THREE COMPARTMENT SINKS IN KITCHEN.
    Location: Mens restroom
    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: SANITIZER NOT AVAILABLE IN BUCKET ON COOK LINE (ONLY SOAP).SET UP IN PLACE SANITIZER BUCKETS CONTAINING CHLORINE BLEACH IN ALL PREP AREAS WITH A CONCENTRATION BETWEEN 50 AND 100 PPM.
    Location: Kitchen
  • 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. WHITE BUCKETS PREVIOUSLY CONTAINING COMMERCIALLY PREPARED SOY SAUCE, WERE CUT IN HALF AND USED TO STORE FOOD LOCATED ON COOK LINE.2. LUMBER NAILED TOGETHER DUAL CUTTING/LID LOCATED IN BACK PREP AREA. 3. EGG ROLLS STORED IN GREEN BASKETS LOCATED IN WALK IN COOLER. GREEN BASKETS ARE NOT FOOD GRADE AND SHOULD NOT BE USED TO STORE FOOD.DISCONTINUE ALTERING BUCKETS AND CONSTRUCTING EQUIPMENT FOR USE IN FOOD SERVICE OPERATIONS. PROVIDE FOOD GRADE STORAGE CONTAINERS TO STORE FOOD.
    Location: Kitchen
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD EMPLOYEES WORKING ON GRILL LINE NOT WEARING HAIR RESTRAINTS.ALL EMPLOYEES IN FOOD SERVICE AREAS SHOULD WEAR HAIR RESTRAINTS.
  • 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: BUCKETS OF PERSONAL TOOLS STORED UNDER COUNTER TOP ON COOK LINE.STORE PERSONAL ITEMS IN A DESIGNATED AREA.
    Location: Cook line
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: WET MOP HEADS STORED INSIDE MOP SINK.STORE WET MOPS ON MOP RACK TO AIR DRY WHEN NOT IN USE.
    Location: Kitchen
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BEVERAGE LINES LEAKING UNDER SODA FOUNTAIN LOCATED ON THE RIGHT IN DINING ROOM.WATER LEAKING FROM ICE BIN ON THE MACHINE LOCATED ON THE RIGHT.REPAIR CONDENSATION LEAKS AND ROUTE TO PROPER DRAINS IF NECESSARY.
    Location: Dining room
    Equipment: Soda machine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. HEAVY FOOD DEBRIS ON SURFACE OF STRAINERS USED TO REMOVE FOOD FROM WASH SOLUTION HANGING IN THREE BAY SINK AREA.CLEAN STRAINERS THOROUGHLY AFTER EACH USE.2. INTERIOR CABINETS BELOW SODA MACHINES SOILED. CLEAN AND SANITIZE.3. AREA BELOW BUFFET SOILED (TRACKS).CLEAN AND SANITIZE.
    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 ICE CHUTE SOILED WITH SLIME MOLD ON THE RIGHT SIDE. NOZZLES SOILED AS WELL.CLEAN AND SANITIZE THOROUGHLY.
    Location: Dining room
    Equipment: Soda machine
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: COOKED RICE STORED INSIDE SOILED RICE STEAMERS ON COOK LINE. CLEAN RICE COOKERS THOROUGHLY.
    Location: Cook line
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: PLASTIC SINGLE USE CUP STORED INSIDE RICE WARMER CONTAINING HOT RICE.DISCONTINUE USING SINGLE USE CUPS TO DISPENSE RICE. PROVIDE A DURABLE, HEAT RESISTANT UTENSIL TO DISPENSE RICE.
    Location: Kitchen
 08/07/2013Routine
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1.) Raw eggs observed stored over vegetables in reach in cooler. Do not store raw eggs over ready to eat foods2.) Raw chicken observed stored over raw ground beef in walk in cooler. Store raw chicken below raw beef
    Location: Kitchen
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1.) Raw eggs observed stored over vegetables in reach in cooler. Do not store raw eggs over ready to eat foods2.) Raw chicken observed stored over raw ground beef in walk in cooler. Store raw chicken below raw beef
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Various open cans in reach in cooler (tomato suace, ect.) Date mark containers of ready to eat foods in coolers.
    Location: Kitchen
    Equipment: Reach in cooler
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: Mops observed drying on floor next to mop sink. Dry mops by hanging or placing over mop sink.
    Location: Kitchen (back)
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Grill hood vent covers soiled. Clean
    Location: Kitchen
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Buckets of raw chicken and sauce observed stored on walk in cooler floor. Store all food items at least 6 inches above the floor.
    Location: Kitchen
    Equipment: Walk in cooler
 04/02/2013Recheck
No violation noted during this evaluation. 03/26/2013Non-Illness Complaint
  • 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: 1.) Raw eggs observed stored over vegetables in reach in cooler. Do not store raw eggs over ready to eat foods2.) Raw chicken observed stored over raw ground beef in walk in cooler. Store raw chicken below raw beef
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: 1.) Raw eggs observed stored over vegetables in reach in cooler. Do not store raw eggs over ready to eat foods2.) Raw chicken observed stored over raw ground beef in walk in cooler. Store raw chicken below raw beef
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Various open cans in reach in cooler (tomato suace, ect.) Date mark containers of ready to eat foods in coolers.
    Location: Kitchen
    Equipment: Reach in cooler
  • Drying mop(s) (corrected on site)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: Mops observed drying on floor next to mop sink. Dry mops by hanging or placing over mop sink.
    Location: Kitchen (back)
  • 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: Grill hood vent covers soiled. Clean
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Buckets of raw chicken and sauce observed stored on walk in cooler floor. Store all food items at least 6 inches above the floor.
    Location: Kitchen
    Equipment: Walk in cooler
 03/26/2013Routine
  • 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: Raw eggs sitting out in hot kitchen = temperature danger zone.
    Location: Kitchen
    Equipment: Prep table
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No handwashing when returning from the restrooms
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: Adding soap to sanitizer. Discontinue adding soap to bleach water
  • 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: Employee eating inside kitchen prep area. Discontinue this practice
    Location: Kitchen
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 02/20/13:3-bay sanitizer at 0 ppm / test strip was white
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 02/20/13:Food was stored on the floor, the floor gets soiled. Never store food / food containers on the floor.
    Location: Kitchen
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Washed hands at the 2-bay. Must wash hands at the handsink only with provided soap and paper towels
    Location: Kitchen
    Equipment: 2-bay
  • Air dry (equipment and/or utensil(s)) (corrected)
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: Discontinue towel drying dishes. Air dry dishes
    Location: Dish machine area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Provide outlet cover for salad station. Exposed
    Location: Dining room
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towels out on the prep tables.
    Location: Kitchen
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: Lower temperature
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: Lower temperature
    Location: Womens restroom
    Equipment: Hand sink
 02/25/2013Non-Illness Complaint 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: Raw eggs sitting out in hot kitchen = temperature danger zone.
    Location: Kitchen
    Equipment: Prep table
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No handwashing when returning from the restrooms
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: Adding soap to sanitizer. Discontinue adding soap to bleach water
  • 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: Employee eating inside kitchen prep area. Discontinue this practice
    Location: Kitchen
  • Chemical sanitizing exposure time and concentration (corrected on site)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 02/20/13:3-bay sanitizer at 0 ppm / test strip was white
    Location: Kitchen
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 02/20/13:Food was stored on the floor, the floor gets soiled. Never store food / food containers on the floor.
    Location: Kitchen
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Washed hands at the 2-bay. Must wash hands at the handsink only with provided soap and paper towels
    Location: Kitchen
    Equipment: 2-bay
  • Air dry (equipment and/or utensil(s)) (corrected)
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: Discontinue towel drying dishes. Air dry dishes
    Location: Dish machine area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Provide outlet cover for salad station. Exposed
    Location: Dining room
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towels out on the prep tables.
    Location: Kitchen
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: Lower temperature
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: Lower temperature
    Location: Womens restroom
    Equipment: Hand sink
 02/20/2013Non-Illness Complaint 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: Raw eggs sitting out in hot kitchen = temperature danger zone.
    Location: Kitchen
    Equipment: Prep table
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No handwashing when returning from the restrooms
  • Sanitizer criteria (corrected on site)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: Adding soap to sanitizer. Discontinue adding soap to bleach water
  • Eating, drinking, smoking (corrected on site)
    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: Employee eating inside kitchen prep area. Discontinue this practice
    Location: Kitchen
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Washed hands at the 2-bay. Must wash hands at the handsink only with provided soap and paper towels
    Location: Kitchen
    Equipment: 2-bay
  • Air dry (equipment and/or utensil(s))
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: Discontinue towel drying dishes. Air dry dishes
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Provide outlet cover for salad station. Exposed
    Location: Dining room
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towels out on the prep tables.
    Location: Kitchen
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: Lower temperature
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: Lower temperature
    Location: Womens restroom
    Equipment: Hand sink
 02/13/2013Non-Illness Complaint
No violation noted during this evaluation. 12/05/2012Non-Illness Complaint
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Location: Buffet
  • 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: Please do not prep and raw foods in the vegetable sink.
    Location: Kitchen
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: All cooked foods should have a date in the day it was prepared.
    Location: Walk-in cooler
  • Cutting surface(s) (corrected)
    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.
    Location: Kitchen (back)
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Food should be stored in food grade containers and not stored in thank you bags.
    Location: Walk-in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Please cover all foods in reach in cooler
    Location: Walk-in cooler
 11/15/2012Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Location: Buffet
  • 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: Please do not prep and raw foods in the vegetable sink.
    Location: Kitchen
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: All cooked foods should have a date in the day it was prepared.
    Location: Walk-in cooler
  • 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.
    Location: Kitchen (back)
  • 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.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Food should be stored in food grade containers and not stored in thank you bags.
    Location: Walk-in freezer
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Please cover all foods in reach in cooler
    Location: Walk-in cooler
 11/08/2012Routine
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
 11/08/2012Non-Illness Complaint Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
 10/26/2012Non-Illness Complaint
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Kitchen
  • 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.
    Location: Kitchen
  • 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.
    Location: Kitchen
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    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.
    Location: Kitchen
 10/25/2012Non-Illness Complaint Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Kitchen
  • 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.
    Location: Kitchen
  • 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.
    Location: Kitchen
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    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.
    Location: Kitchen
 10/17/2012Non-Illness Complaint
  • Cutting surface(s) (corrected)
    Resurface or discard any cutting boards which cannot be cleaned effectively. 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.
  • Cutting surface(s) (corrected)
    Resurface or discard any cutting boards which cannot be cleaned effectively. 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.
  • Cutting surface(s) (corrected)
    Resurface or discard any cutting boards which cannot be cleaned effectively. 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.
  • Cutting surface(s) (corrected)
    Resurface or discard any cutting boards which cannot be cleaned effectively. 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.
  • Walls, floors, etc/soiled (corrected)
    1. Clean the doors of restrooms, walk-in refrigerator, back screen door and dry storage door of soil where hands touch. 2. Clean the inside of light shields of dead bugs. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled (corrected)
    1. Clean the doors of restrooms, walk-in refrigerator, back screen door and dry storage door of soil where hands touch. 2. Clean the inside of light shields of dead bugs. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled (corrected)
    1. Clean the doors of restrooms, walk-in refrigerator, back screen door and dry storage door of soil where hands touch. 2. Clean the inside of light shields of dead bugs. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled (corrected)
    1. Clean the doors of restrooms, walk-in refrigerator, back screen door and dry storage door of soil where hands touch. 2. Clean the inside of light shields of dead bugs. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled (corrected)
    1. Clean the doors of restrooms, walk-in refrigerator, back screen door and dry storage door of soil where hands touch. 2. Clean the inside of light shields of dead bugs. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled (corrected)
    1. Clean the doors of restrooms, walk-in refrigerator, back screen door and dry storage door of soil where hands touch. 2. Clean the inside of light shields of dead bugs. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled (corrected)
    1. Clean the doors of restrooms, walk-in refrigerator, back screen door and dry storage door of soil where hands touch. 2. Clean the inside of light shields of dead bugs. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Equipment repair (corrected)
    Discard the rusted shelving in walk-in refrigerator. Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
  • Equipment repair (corrected)
    Discard the rusted shelving in walk-in refrigerator. Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
  • Equipment repair (corrected)
    Discard the rusted shelving in walk-in refrigerator. Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
  • Non food contact surface cleaning frequency (corrected)
    1. Clean the uderside of door handles on reach-in refrigerators and freezers. 2. Clean cabinent under East patron drink dispenser. Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
  • Non food contact surface cleaning frequency (corrected)
    1. Clean the uderside of door handles on reach-in refrigerators and freezers. 2. Clean cabinent under East patron drink dispenser. Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
  • Non food contact surface cleaning frequency (corrected)
    1. Clean the uderside of door handles on reach-in refrigerators and freezers. 2. Clean cabinent under East patron drink dispenser. Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Clean the ice chutes on patron drink dispensers where 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.
  • In use utensil storage (corrected)
    Do not store clean in use knife in a crack between pieces of equipment. In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
 07/05/2012Recheck
  • Cutting surface(s)
    Resurface or discard any cutting boards which cannot be cleaned effectively. 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.
  • Cutting surface(s)
    Resurface or discard any cutting boards which cannot be cleaned effectively. 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.
  • Cutting surface(s)
    Resurface or discard any cutting boards which cannot be cleaned effectively. 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.
  • Cutting surface(s)
    Resurface or discard any cutting boards which cannot be cleaned effectively. 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.
  • Walls, floors, etc/soiled
    1. Clean the doors of restrooms, walk-in refrigerator, back screen door and dry storage door of soil where hands touch. 2. Clean the inside of light shields of dead bugs. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled
    1. Clean the doors of restrooms, walk-in refrigerator, back screen door and dry storage door of soil where hands touch. 2. Clean the inside of light shields of dead bugs. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled
    1. Clean the doors of restrooms, walk-in refrigerator, back screen door and dry storage door of soil where hands touch. 2. Clean the inside of light shields of dead bugs. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled
    1. Clean the doors of restrooms, walk-in refrigerator, back screen door and dry storage door of soil where hands touch. 2. Clean the inside of light shields of dead bugs. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled
    1. Clean the doors of restrooms, walk-in refrigerator, back screen door and dry storage door of soil where hands touch. 2. Clean the inside of light shields of dead bugs. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled
    1. Clean the doors of restrooms, walk-in refrigerator, back screen door and dry storage door of soil where hands touch. 2. Clean the inside of light shields of dead bugs. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled
    1. Clean the doors of restrooms, walk-in refrigerator, back screen door and dry storage door of soil where hands touch. 2. Clean the inside of light shields of dead bugs. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Equipment repair
    Discard the rusted shelving in walk-in refrigerator. Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
  • Equipment repair
    Discard the rusted shelving in walk-in refrigerator. Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
  • Equipment repair
    Discard the rusted shelving in walk-in refrigerator. Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
  • Non food contact surface cleaning frequency
    1. Clean the uderside of door handles on reach-in refrigerators and freezers. 2. Clean cabinent under East patron drink dispenser. Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
  • Non food contact surface cleaning frequency
    1. Clean the uderside of door handles on reach-in refrigerators and freezers. 2. Clean cabinent under East patron drink dispenser. Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
  • Non food contact surface cleaning frequency
    1. Clean the uderside of door handles on reach-in refrigerators and freezers. 2. Clean cabinent under East patron drink dispenser. Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
  • Non potentially hazardous food contact surface(s) soiled
    Clean the ice chutes on patron drink dispensers where 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.
  • In use utensil storage
    Do not store clean in use knife in a crack between pieces of equipment. In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
 06/20/2012Routine
  • 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.
    Location: Sales floor
 05/02/2012Non-Illness Complaint
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Location: Buffet
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
  • Thermometer, provided (corrected)
    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.
 04/09/2012Non-Illness Complaint Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Location: Buffet
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
  • 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.
 03/30/2012Non-Illness Complaint
  • 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.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Food can only be stored in approved food grade containers. Remove chicken from laundry baskets.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
 03/01/2012Non-Illness Complaint Recheck
  • 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.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Food can only be stored in approved food grade containers. Remove chicken from laundry baskets.
    Location: Kitchen
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
 02/29/2012Non-Illness Complaint
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: BBQ chicken not date marked in reach in cooler.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Knives on knife rack appears to be soiled. Please ensure that only clean equipment is being stored on knive rack.
    Location: Kitchen
  • 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.
    Location: Three bay area
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Remove wood that is being used to cover container.
    Location: Kitchen
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Please cover all foods in reach in coolers.
    Location: Walk-in cooler
  • Improper rinsing of utensil(s) and equipment (corrected)
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: Workers were washing metal pans with 3 bay not set up properly with sanitizer.
    Location: Kitchen
 02/22/2012Recheck
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: BBQ chicken not date marked in reach in cooler.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Knives on knife rack appears to be soiled. Please ensure that only clean equipment is being stored on knive rack.
    Location: Kitchen
  • 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.
    Location: Three bay area
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Remove wood that is being used to cover container.
    Location: Kitchen
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Please cover all foods in reach in coolers.
    Location: Walk-in cooler
  • Improper rinsing of utensil(s) and equipment
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: Workers were washing metal pans with 3 bay not set up properly with sanitizer.
    Location: Kitchen
 02/15/2012Routine
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Location: Buffet
  • 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.
    Location: Walk-in cooler
  • Eating, drinking, smoking (corrected on site)
    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.
    Location: Kitchen
  • 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: 121f 50 ppm chlorine
    Location: Dish machine area
 02/04/2012Super Bowl Routine

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