- 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: ESTABLISHMENT WAS CLOSED DURING INSPECTIONMANAGEMENT GOT BLEACH DURING INSPECTION
Location: Kitchen
|
06/18/2014 | Illness Complaint |
- 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. BOWL OF EGGS (5) - PUT BACK IN REACH IN COOLER DURING INSPECTION2. 19 LB PIG CARCASS HANGING ABOVE 2-BAY SINK, WILL BE USED TO COOK - NEED TO COOK IMMMEDIATELY
Location: Kitchen (back)
- 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. BLUE BUS TUB CONTAINER WITH RAW BEEF STORED ON TOP OF RAW SHRIMP AND COOKED BEEFNEED TO STORE BLUE BUS TUB ON THE BOTTOM OF THE COOLER TO AVOID CROSS CONTAMINATION2. 2-DOOR REACH IN COOLER, RAW BEEF AND RAW CHICKEN STORED OVER RAW SHRIMP, READY TO EAT FOODS, COOKED NOODLES
Location: Kitchen
Equipment: Prep Top Cooler
- 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: BLEACH SANITIZER AT 0 PPM. MADE A NEW SANITIZER DURING INSPECTION
Location: Dining room
- 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: WOOD USED TO KEEP PIG CARCASS OPEN IS NOT APPROVED AND SOILED.USE A CLEAN, SMOOTH, NON-POROUS UTENSIL
Location: Kitchen
- 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: PURSE AND COATS STORED ON TOP OF FOOD ITEMS BELOW PREP TABLEKEEP PERSONAL BELONGINGS SEPARATE FROM FOOD STORAGE AREAS
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN THE FLOOR BELOW THE FRYER AND THE SMOKER2. CLEAN THE FLOOR BELOW THE PREP COOLER3. CLEAN THE FLOOR UNDER THE COOKLINEGREASE AND DEBRIS BUILD UP
Location: Kitchen (back)
- 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.
Comments: THERMOMETERS X 3
Location: Kitchen
Equipment: Reach in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. 5 GALLON BUCKET OF COOKED NOODLES2. 5 GALLON BUCKET OF RAW SHRIMP
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. CLEAN THE PREP TOP COOLER DOORS ON THE OUTSIDE2. CLEAN THE INSIDE OF THE PREP TOP COOLER LIDS
Location: Kitchen
Equipment: Prep Top Cooler
|
05/27/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. BOWL OF EGGS (5) - PUT BACK IN REACH IN COOLER DURING INSPECTION2. 19 LB PIG CARCASS HANGING ABOVE 2-BAY SINK, WILL BE USED TO COOK - NEED TO COOK IMMMEDIATELY
Location: Kitchen (back)
- 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: 1. BLUE BUS TUB CONTAINER WITH RAW BEEF STORED ON TOP OF RAW SHRIMP AND COOKED BEEFNEED TO STORE BLUE BUS TUB ON THE BOTTOM OF THE COOLER TO AVOID CROSS CONTAMINATION2. 2-DOOR REACH IN COOLER, RAW BEEF AND RAW CHICKEN STORED OVER RAW SHRIMP, READY TO EAT FOODS, COOKED NOODLES
Location: Kitchen
Equipment: Prep Top Cooler
- 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: BLEACH SANITIZER AT 0 PPM. MADE A NEW SANITIZER DURING INSPECTION
Location: Dining room
- 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: WOOD USED TO KEEP PIG CARCASS OPEN IS NOT APPROVED AND SOILED.USE A CLEAN, SMOOTH, NON-POROUS UTENSIL
Location: Kitchen
- 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: PURSE AND COATS STORED ON TOP OF FOOD ITEMS BELOW PREP TABLEKEEP PERSONAL BELONGINGS SEPARATE FROM FOOD STORAGE AREAS
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN THE FLOOR BELOW THE FRYER AND THE SMOKER2. CLEAN THE FLOOR BELOW THE PREP COOLER3. CLEAN THE FLOOR UNDER THE COOKLINEGREASE AND DEBRIS BUILD UP
Location: Kitchen (back)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS X 3
Location: Kitchen
Equipment: Reach in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. 5 GALLON BUCKET OF COOKED NOODLES2. 5 GALLON BUCKET OF RAW SHRIMP
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. CLEAN THE PREP TOP COOLER DOORS ON THE OUTSIDE2. CLEAN THE INSIDE OF THE PREP TOP COOLER LIDS
Location: Kitchen
Equipment: Prep Top Cooler
|
05/16/2014 | Routine |
- 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: Open drinks
Location: Kitchen
Equipment: Prep table
- 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 stored under ground pork
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Clean under cookline - soiled with old food debris
Location: Cook line
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 5-gallon noodles
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Rice cooker
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
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: Bucket under drainboard - repair leak
Location: Kitchen
Equipment: 3-bay
|
12/27/2013 | Recheck |
- 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: Open drinks
Location: Kitchen
Equipment: Prep table
- 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 stored under ground pork
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Clean under cookline - soiled with old food debris
Location: Cook line
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 5-gallon noodles
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Rice cooker
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
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: Bucket under drainboard - repair leak
Location: Kitchen
Equipment: 3-bay
|
12/20/2013 | Recheck |
- 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: Open drinks
Location: Kitchen
Equipment: Prep table
- 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: Raw shrimp stored under ground pork
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Clean under cookline - soiled with old food debris
Location: Cook line
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 5-gallon noodles
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Rice cooker
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
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: Bucket under drainboard - repair leak
Location: Kitchen
Equipment: 3-bay
|
12/16/2013 | Routine |
- Smoking observed (enclosed area) (corrected)
Smoking observed in prohibited enclosed area within a place of employment.
Correction: Smoking shall be prohibited in all enclosed public areas within the consolidated city.
Comments: USED CIGARETTE IN MENS RR TRASH CAN AND HANDSINK
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: GAVE ONE (1) NO SMOKING WITHIN 8 FEET SIGNAGE FOR POSTING ON PUBLIC ENTRANCE
- 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. ONE (1) FLAT OF EGGS AT ROOM TEMPERATURE, WARM TO THE TOUCH - DISCARD THE WHOLE FLAT2. RAW CHICKEN AT 48-50 FREPEAT VIOLATION
Location: Kitchen
Equipment: Chest freezer
- 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. ONE (1) FLAT OF EGGS AT ROOM TEMPERATURE, WARM TO THE TOUCH - DISCARD THE WHOLE FLAT2. RAW CHICKEN AT 48-50 FREPEAT VIOLATION
Location: Kitchen
Equipment: 3-bay
- Live animals (corrected)
Live animals in the operational areas of the retail food establishment.
Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
Comments: LIVE TURTLE INSIDE KITCHENREPEAT VIOLATION
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. OPEN HOT TEA INSIDE KITCHEN - MOVED TO THE DINING AREA2. CIGARETTE INSIDE MENS RR TRASH CAN
Location: Kitchen
Equipment: Prep table
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. OPEN HOT TEA INSIDE KITCHEN - MOVED TO THE DINING AREA2. CIGARETTE INSIDE MENS RR TRASH CAN
Location: Mens restroom
Equipment: Hand sink
- 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 CHICKEN STORED OVER CREAM CHEESE2. RAW GROUND BEEF STORED OVER NOODLES
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: TRAYS SITTING ON HANDSINK
Location: Kitchen
Equipment: Hand sink
- 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: COOKED PORK MADE SUNDAY 05/05/13
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 4 #10 CANS FULL OF WATER UNDER THE HANDSINK2. LEAKING AT 3-BAY REPAIR TO STOP LEAKING-------------------------------------------------05/30/13:HANDSINK LEAKS AT THE BOTTOM OF THE SINK3-BAY SINK LEAKS AT THE TOP IN THE FAUCET
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: 1. 4 #10 CANS FULL OF WATER UNDER THE HANDSINK2. LEAKING AT 3-BAY REPAIR TO STOP LEAKING-------------------------------------------------05/30/13:HANDSINK LEAKS AT THE BOTTOM OF THE SINK3-BAY SINK LEAKS AT THE TOP IN THE FAUCET
Location: Kitchen
Equipment: 3-bay
- 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: NO SANITIZER SET UP TO WIPE DOWN FOOD CONTACT SURFACESMADE BLEACH SANITIZER DURING INSPECTION
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: GREASE BUILDUP UNDER THE FRYERS - CLEAN------------------------------------05/30/13:CONTINUE CLEANINGCARDBOARD SOAKED IN OIL UNDER THE COOKLINE - REMOVE
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CEMENT BLOCK AND #10 CAN SUPPORTING PLUMBING UNDER 3-BAY SINK. REMOVE
Location: Kitchen
Equipment: 3-bay
- 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. RAW CHICKEN STORED BELOW 3-BAY SINK, DO NOT STORE FOOD UNDER EQUIPMENT FOR POSSIBLE LEAKS
Location: Kitchen
Equipment: 3-bay
|
06/06/2013 | Recheck |
- Smoking observed (enclosed area) (corrected)
Smoking observed in prohibited enclosed area within a place of employment.
Correction: Smoking shall be prohibited in all enclosed public areas within the consolidated city.
Comments: USED CIGARETTE IN MENS RR TRASH CAN AND HANDSINK
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: GAVE ONE (1) NO SMOKING WITHIN 8 FEET SIGNAGE FOR POSTING ON PUBLIC ENTRANCE
- 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. ONE (1) FLAT OF EGGS AT ROOM TEMPERATURE, WARM TO THE TOUCH - DISCARD THE WHOLE FLAT2. RAW CHICKEN AT 48-50 FREPEAT VIOLATION
Location: Kitchen
Equipment: Chest freezer
- 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. ONE (1) FLAT OF EGGS AT ROOM TEMPERATURE, WARM TO THE TOUCH - DISCARD THE WHOLE FLAT2. RAW CHICKEN AT 48-50 FREPEAT VIOLATION
Location: Kitchen
Equipment: 3-bay
- Live animals (corrected)
Live animals in the operational areas of the retail food establishment.
Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
Comments: LIVE TURTLE INSIDE KITCHENREPEAT VIOLATION
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. OPEN HOT TEA INSIDE KITCHEN - MOVED TO THE DINING AREA2. CIGARETTE INSIDE MENS RR TRASH CAN
Location: Kitchen
Equipment: Prep table
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. OPEN HOT TEA INSIDE KITCHEN - MOVED TO THE DINING AREA2. CIGARETTE INSIDE MENS RR TRASH CAN
Location: Mens restroom
Equipment: Hand sink
- 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 CHICKEN STORED OVER CREAM CHEESE2. RAW GROUND BEEF STORED OVER NOODLES
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: TRAYS SITTING ON HANDSINK
Location: Kitchen
Equipment: Hand sink
- 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: COOKED PORK MADE SUNDAY 05/05/13
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 4 #10 CANS FULL OF WATER UNDER THE HANDSINK2. LEAKING AT 3-BAY REPAIR TO STOP LEAKING-------------------------------------------------05/30/13:HANDSINK LEAKS AT THE BOTTOM OF THE SINK3-BAY SINK LEAKS AT THE TOP IN THE FAUCET
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: 1. 4 #10 CANS FULL OF WATER UNDER THE HANDSINK2. LEAKING AT 3-BAY REPAIR TO STOP LEAKING-------------------------------------------------05/30/13:HANDSINK LEAKS AT THE BOTTOM OF THE SINK3-BAY SINK LEAKS AT THE TOP IN THE FAUCET
Location: Kitchen
Equipment: 3-bay
- 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: NO SANITIZER SET UP TO WIPE DOWN FOOD CONTACT SURFACESMADE BLEACH SANITIZER DURING INSPECTION
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: GREASE BUILDUP UNDER THE FRYERS - CLEAN------------------------------------05/30/13:CONTINUE CLEANINGCARDBOARD SOAKED IN OIL UNDER THE COOKLINE - REMOVE
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CEMENT BLOCK AND #10 CAN SUPPORTING PLUMBING UNDER 3-BAY SINK. REMOVE
Location: Kitchen
Equipment: 3-bay
- 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. RAW CHICKEN STORED BELOW 3-BAY SINK, DO NOT STORE FOOD UNDER EQUIPMENT FOR POSSIBLE LEAKS
Location: Kitchen
Equipment: 3-bay
|
05/30/2013 | Recheck |
- Smoking observed (enclosed area) (corrected on site)
Smoking observed in prohibited enclosed area within a place of employment.
Correction: Smoking shall be prohibited in all enclosed public areas within the consolidated city.
Comments: USED CIGARETTE IN MENS RR TRASH CAN AND HANDSINK
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: GAVE ONE (1) NO SMOKING WITHIN 8 FEET SIGNAGE FOR POSTING ON PUBLIC ENTRANCE
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. ONE (1) FLAT OF EGGS AT ROOM TEMPERATURE, WARM TO THE TOUCH - DISCARD THE WHOLE FLAT2. RAW CHICKEN AT 48-50 FREPEAT VIOLATION
Location: Kitchen
Equipment: Chest freezer
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. ONE (1) FLAT OF EGGS AT ROOM TEMPERATURE, WARM TO THE TOUCH - DISCARD THE WHOLE FLAT2. RAW CHICKEN AT 48-50 FREPEAT VIOLATION
Location: Kitchen
Equipment: 3-bay
- Live animals (corrected on site)
Live animals in the operational areas of the retail food establishment.
Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
Comments: LIVE TURTLE INSIDE KITCHENREPEAT VIOLATION
- 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: 1. OPEN HOT TEA INSIDE KITCHEN - MOVED TO THE DINING AREA2. CIGARETTE INSIDE MENS RR TRASH CAN
Location: Kitchen
Equipment: Prep table
- 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: 1. OPEN HOT TEA INSIDE KITCHEN - MOVED TO THE DINING AREA2. CIGARETTE INSIDE MENS RR TRASH CAN
Location: Mens restroom
Equipment: Hand sink
- 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 CHICKEN STORED OVER CREAM CHEESE2. RAW GROUND BEEF STORED OVER NOODLES
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: TRAYS SITTING ON HANDSINK
Location: Kitchen
Equipment: Hand sink
- 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: COOKED PORK MADE SUNDAY 05/05/13
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 4 #10 CANS FULL OF WATER UNDER THE HANDSINK2. LEAKING AT 3-BAY REPAIR TO STOP LEAKING
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: 1. 4 #10 CANS FULL OF WATER UNDER THE HANDSINK2. LEAKING AT 3-BAY REPAIR TO STOP LEAKING
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER SET UP TO WIPE DOWN FOOD CONTACT SURFACESMADE BLEACH SANITIZER DURING INSPECTION
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: GREASE BUILDUP UNDER THE FRYERS - CLEAN
Location: Cook line
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CEMENT BLOCK AND #10 CAN SUPPORTING PLUMBING UNDER 3-BAY SINK. REMOVE
Location: Kitchen
Equipment: 3-bay
- 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: 1. RAW CHICKEN STORED BELOW 3-BAY SINK, DO NOT STORE FOOD UNDER EQUIPMENT FOR POSSIBLE LEAKS
Location: Kitchen
Equipment: 3-bay
|
05/07/2013 | Routine |
- 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 beef stored over noodles. 2. Raw shrimp stored over bamboo shoots
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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 beef stored over noodles. 2. Raw shrimp stored over bamboo shoots
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Oily under the wok and table with rice cookers. Clean floor from oil and grease.
Location: Kitchen
|
01/09/2013 | Recheck |
- 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 beef stored over noodles. 2. Raw shrimp stored over bamboo shoots
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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 beef stored over noodles. 2. Raw shrimp stored over bamboo shoots
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Oily under the wok and table with rice cookers. Clean floor from oil and grease.
Location: Kitchen
|
01/02/2013 | Routine |
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: RAID BUG SPRAY
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 PORK STORED OVER READY TO EAT FOODS
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 3 #10 CANS
Location: Kitchen
Equipment: Prep Top Cooler
- 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: HATS x 3
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE EXTINGUISHERS LAST INSPECTED 2010
- 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: CORN STARCH
Location: Kitchen (back)
- Private home/ sleeping quarters (corrected)
Private home, living or sleeping areas, used as a retail establishment.
Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
Comments: REPEAT VIOLATION
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: BOX FANS x 2
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: LOOSE NETTING IN SCREEN DOOR
Location: Kitchen (back)
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN
Location: Cook line
Equipment: Wok
|
08/31/2012 | Recheck |
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: RAID BUG SPRAY
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.
Comments: RAW PORK STORED OVER READY TO EAT FOODS
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 3 #10 CANS
Location: Kitchen
Equipment: Prep Top Cooler
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: HATS x 3
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE EXTINGUISHERS LAST INSPECTED 2010
- 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: CORN STARCH
Location: Kitchen (back)
- Private home/ sleeping quarters (corrected on site)
Private home, living or sleeping areas, used as a retail establishment.
Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
Comments: REPEAT VIOLATION
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: BOX FANS x 2
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: LOOSE NETTING IN SCREEN DOOR
Location: Kitchen (back)
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN
Location: Cook line
Equipment: Wok
|
08/22/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Eggs kept on chest freezer at room temperature. Eggs must be coldREPEAT VIOLATION
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: 1. Chicken over beef2. Beef over shrimp
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: 1. Car paint/touch up, dentures toothpaste, and wart remover stored in food area. 2. Tools in kitchen area. Keep designated spot for tools when not in use for repairs
Location: Dry storage
- Private home/ sleeping quarters (corrected)
Private home, living or sleeping areas, used as a retail establishment.
Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
Comments: REPEAT VIOLATION
Location: Dry storage
- 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: Need to update hood cleaning
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: Hand sink
|
04/12/2012 | 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: Eggs kept on chest freezer at room temperature. Eggs must be coldREPEAT VIOLATION
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.
Comments: 1. Chicken over beef2. Beef over shrimp
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Car paint/touch up, dentures toothpaste, and wart remover stored in food area. 2. Tools in kitchen area. Keep designated spot for tools when not in use for repairs
Location: Dry storage
- Private home/ sleeping quarters
Private home, living or sleeping areas, used as a retail establishment.
Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
Comments: REPEAT VIOLATION
Location: Dry storage
- 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: Need to update hood cleaning
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: Hand sink
|
04/05/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Eggs on chest freezer at room temperature. Discarded.
Location: Cook line
Equipment: Chest freezer
- 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.
- 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 pork stored over cooked meats.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- 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.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- 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. Canned pineapple.2. Canned bamboo3. Canned tomato sauce.Transfer foods from cans to food grade containers. Cans not built to last.
Location: Kitchen (back)
Equipment: Reach in cooler (4 door)
- 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. Canned pineapple.2. Canned bamboo3. Canned tomato sauce.Transfer foods from cans to food grade containers. Cans not built to last.
Location: Kitchen (back)
Equipment: Prep Top Cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: 1. Fake teeth found in dry storage2. Fishing poles found.3. Dried pork jerky for owners.Keep at home/in car. Not in store/kitchen.
Location: Dry storage
- 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: 1. Fake teeth found in dry storage2. Fishing poles found.3. Dried pork jerky for owners.Keep at home/in car. Not in store/kitchen.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Prep top cooler bottom.
Location: Cook line
- Private home/ sleeping quarters (corrected)
Private home, living or sleeping areas, used as a retail establishment.
Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
Location: Dry storage
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cooked egg roll filling cooling in colander since 2:40 temperature at 115. Stored in three (3) shallow pans stored in chest freezer. Checked temperature at 4:20 and one pan was at 70, other two (2) pans discarded.
Location: Kitchen (back)
- 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.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Provide three (3) additional drain plugs for second 3-bay sink.2. 4-door reach in cooler leaking from the top. Need to address.
Location: Kitchen (back)
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Provide three (3) additional drain plugs for second 3-bay sink.2. 4-door reach in cooler leaking from the top. Need to address.
Location: Kitchen (back)
Equipment: Reach in cooler (4 door)
- 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. Flour and rice stored on floor.2. Nesting in 2-door reach in cooler. Chicken stored on top of beef. Do not nest. Nesting = storing food on top of other food.
Location: Kitchen (front)
- 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. Flour and rice stored on floor.2. Nesting in 2-door reach in cooler. Chicken stored on top of beef. Do not nest. Nesting = storing food on top of other food.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Vegetables (mushrooms, onions, napa cabbage, etc...) uncovered in prep top cooler.2. Crab rangoons uncovered in chest freezer.3. Soups uncovered in prep top cooler.4. Meats, noodles, etc... uncovered in 4-door reach in cooler.
Location: Cook line
Equipment: Prep Top Cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Vegetables (mushrooms, onions, napa cabbage, etc...) uncovered in prep top cooler.2. Crab rangoons uncovered in chest freezer.3. Soups uncovered in prep top cooler.4. Meats, noodles, etc... uncovered in 4-door reach in cooler.
Location: Kitchen (back)
Equipment: Chest freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Vegetables (mushrooms, onions, napa cabbage, etc...) uncovered in prep top cooler.2. Crab rangoons uncovered in chest freezer.3. Soups uncovered in prep top cooler.4. Meats, noodles, etc... uncovered in 4-door reach in cooler.
Location: Kitchen (back)
Equipment: Reach in cooler (4 door)
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Vegetables (mushrooms, onions, napa cabbage, etc...) uncovered in prep top cooler.2. Crab rangoons uncovered in chest freezer.3. Soups uncovered in prep top cooler.4. Meats, noodles, etc... uncovered in 4-door reach in cooler.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Prep Top Cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Microwave oven
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Rice spoons in water. Do not store in water.
Location: Cook line
Equipment: Rice cooker
|
01/03/2012 | 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: Eggs on chest freezer at room temperature. Discarded.
Location: Cook line
Equipment: Chest freezer
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- 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 pork stored over cooked meats.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- 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.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Unapproved food contact materials (corrected on site)
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. Canned pineapple.2. Canned bamboo3. Canned tomato sauce.Transfer foods from cans to food grade containers. Cans not built to last.
Location: Kitchen (back)
Equipment: Reach in cooler (4 door)
- Unapproved food contact materials (corrected on site)
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. Canned pineapple.2. Canned bamboo3. Canned tomato sauce.Transfer foods from cans to food grade containers. Cans not built to last.
Location: Kitchen (back)
Equipment: Prep Top Cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Fake teeth found in dry storage2. Fishing poles found.3. Dried pork jerky for owners.Keep at home/in car. Not in store/kitchen.
Location: Dry storage
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Fake teeth found in dry storage2. Fishing poles found.3. Dried pork jerky for owners.Keep at home/in car. Not in store/kitchen.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Prep top cooler bottom.
Location: Cook line
- Private home/ sleeping quarters
Private home, living or sleeping areas, used as a retail establishment.
Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
Location: Dry storage
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Cooked egg roll filling cooling in colander since 2:40 temperature at 115. Stored in three (3) shallow pans stored in chest freezer. Checked temperature at 4:20 and one pan was at 70, other two (2) pans discarded.
Location: Kitchen (back)
- 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.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Provide three (3) additional drain plugs for second 3-bay sink.2. 4-door reach in cooler leaking from the top. Need to address.
Location: Kitchen (back)
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Provide three (3) additional drain plugs for second 3-bay sink.2. 4-door reach in cooler leaking from the top. Need to address.
Location: Kitchen (back)
Equipment: Reach in cooler (4 door)
- 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. Flour and rice stored on floor.2. Nesting in 2-door reach in cooler. Chicken stored on top of beef. Do not nest. Nesting = storing food on top of other food.
Location: Kitchen (front)
- 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. Flour and rice stored on floor.2. Nesting in 2-door reach in cooler. Chicken stored on top of beef. Do not nest. Nesting = storing food on top of other food.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Vegetables (mushrooms, onions, napa cabbage, etc...) uncovered in prep top cooler.2. Crab rangoons uncovered in chest freezer.3. Soups uncovered in prep top cooler.4. Meats, noodles, etc... uncovered in 4-door reach in cooler.
Location: Cook line
Equipment: Prep Top Cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Vegetables (mushrooms, onions, napa cabbage, etc...) uncovered in prep top cooler.2. Crab rangoons uncovered in chest freezer.3. Soups uncovered in prep top cooler.4. Meats, noodles, etc... uncovered in 4-door reach in cooler.
Location: Kitchen (back)
Equipment: Chest freezer
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Vegetables (mushrooms, onions, napa cabbage, etc...) uncovered in prep top cooler.2. Crab rangoons uncovered in chest freezer.3. Soups uncovered in prep top cooler.4. Meats, noodles, etc... uncovered in 4-door reach in cooler.
Location: Kitchen (back)
Equipment: Reach in cooler (4 door)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Vegetables (mushrooms, onions, napa cabbage, etc...) uncovered in prep top cooler.2. Crab rangoons uncovered in chest freezer.3. Soups uncovered in prep top cooler.4. Meats, noodles, etc... uncovered in 4-door reach in cooler.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Prep Top Cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Microwave oven
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Rice spoons in water. Do not store in water.
Location: Cook line
Equipment: Rice cooker
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12/29/2011 | Routine |
Restaurant representatives - add corrected or new information about CANTON EXPRESS, 5945 CRAWFORDSVILLE RD, Speedway, IN »