- 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. Walk in cooler holding food items between 44 and 47 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Walk-in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Food bowl sititng on hand sink in kitchen. Remove, Do not store any items on or inside of hand sink.
Location: Kitchen
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: 1. Plastic trash bag on top of bowl of dough in kitchen area. Do not use plastic trash bags for food. Use only food grade plastic wraps.
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: 1. Food items not coverd inside of walk in cooler. Cover all foods that are not being cooled. 2. Box of potatos on floor of kitchen. Remove and store in approved manner.
Location: 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. Food items not coverd inside of walk in cooler. Cover all foods that are not being cooled. 2. Box of potatos on floor of kitchen. Remove and store in approved manner.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Small deep fry unit soiled. clean.
Location: Kitchen
|
08/28/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Walk in cooler holding food items between 44 and 47 deg. F. Hold all cold foods at 41 deg. F or below.
Location: Walk-in cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Food bowl sititng on hand sink in kitchen. Remove, Do not store any items on or inside of hand sink.
Location: Kitchen
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: 1. Plastic trash bag on top of bowl of dough in kitchen area. Do not use plastic trash bags for food. Use only food grade plastic wraps.
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: 1. Food items not coverd inside of walk in cooler. Cover all foods that are not being cooled. 2. Box of potatos on floor of kitchen. Remove and store in approved manner.
Location: 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. Food items not coverd inside of walk in cooler. Cover all foods that are not being cooled. 2. Box of potatos on floor of kitchen. Remove and store in approved manner.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Small deep fry unit soiled. clean.
Location: Kitchen
|
08/21/2014 | Routine |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use " Raid " bug spray in kitchen. Remove, home use Raid is not approved for use in establishment.
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: 1. Dish machine was out of sanitzer at time of inspection. Provide sanitizer at all times. NOTE > CORRECTED AT TIME OF INSPECTION.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing lid and straw. Provide lid and straw or remove from kitchen and prep areas.
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. Raw meat at two bay vegetable prep sink while vegetables were in sink. Do not prep meat and vegetables at two bay vegetable prep sink at same time. Prep meat at clean and sanitized three bay sink in sanitizer section of sink. Use two bay for vegtetable prep only.
Location: Kitchen
Equipment: Veg. 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: 1. Grocery / to go plastic bags used to store raw meat inside of white reach in cooler. Use only food grade bags.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop for ice machine inside of ice machine. Store in approved manner.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Several empty boxes of soybean oil by back door. Remove / Discard.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Raw frozen meat thawing out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
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: 1. Open bag of potato starch. Close bag completely or place in approved container.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelf above two bay sink soiled. Clean.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. All three gas burner units soiled. Clean.
Location: Cook line
|
03/12/2014 | Recheck |
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use " Raid " bug spray in kitchen. Remove, home use Raid is not approved for use in establishment.
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: 1. Dish machine was out of sanitzer at time of inspection. Provide sanitizer at all times. NOTE > CORRECTED AT TIME OF INSPECTION.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing lid and straw. Provide lid and straw or remove from kitchen and prep areas.
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. Raw meat at two bay vegetable prep sink while vegetables were in sink. Do not prep meat and vegetables at two bay vegetable prep sink at same time. Prep meat at clean and sanitized three bay sink in sanitizer section of sink. Use two bay for vegtetable prep only.
Location: Kitchen
Equipment: Veg. 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: 1. Grocery / to go plastic bags used to store raw meat inside of white reach in cooler. Use only food grade bags.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop for ice machine inside of ice machine. Store in approved manner.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Several empty boxes of soybean oil by back door. Remove / Discard.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Raw frozen meat thawing out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
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: 1. Open bag of potato starch. Close bag completely or place in approved container.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelf above two bay sink soiled. Clean.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. All three gas burner units soiled. Clean.
Location: Cook line
|
03/05/2014 | Routine |
- 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. Food items not covered in walk in cooler. Cover all food items.
Location: Walk-in cooler
|
11/15/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large metal wok with cooked pork sititng out at room temperature at 76 deg. Deg. F. Pork was cooked on 7-24-13. Do not sit potentially hazardous foods out at room temperature to cool. Use approved methods to cool all hot foods. Cooling shall be accomplished by using one of the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Hot foods need to be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.NOTE > FOOD WAS DISCARDED AND DENATURED AT TIME OF INSPECTION.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay sink soiled in kitchen area. Clean and sanitize sink. Do not use two bay sink for any other purpose other than food prep.
Location: Kitchen
Equipment: 2-bay
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Long plastic sticks used in food prep stored between electrical tubing and wall on cooks line. Remove. Clean and sanitize and store in approved manner. 2. Rice cooker stored on floor. Remove. Do not place or use rice cooker on floor.
Location: Cook line
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Long plastic sticks used in food prep stored between electrical tubing and wall on cooks line. Remove. Clean and sanitize and store in approved manner. 2. Rice cooker stored on floor. Remove. Do not place or use rice cooker on floor.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled behind all cooking equipment. Clean all soiled wall space. 2. Floor space soiled below metal shelving in dry stock area. Clean all soiled floor space.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled behind all cooking equipment. Clean all soiled wall space. 2. Floor space soiled below metal shelving in dry stock area. Clean all soiled floor space.
Location: Dry storage
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Soiled wiping towel used below cutting board in kitchen area. Do not use soiled towels. Wet or dry cloth(s) shall be maintained clean and free of food debris. 2. Soiled wiping towel at prep table by coffee machines. Do not use soiled towels. Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One drain stop misisng at three bay sink. Provide drain stop.NOTE > WHEN SETTING UP THREE BAY SINK FOR WARE WASING USE THREE BAY SINK USING ALL THREE COMPARTMENTS 1. WASH --------- 2 RINSE---------- 3 SANITIZE--------- AIR DRY.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelves of all prep tables soiled. Clean. 2. Metal shelf above two bay sink soiled. Clean. 3. Floor space below all sheving inside of walk in cooler soiled. Clean. 4. Metal wire shelving inside of walk in cooler soiled. Clean. 5. Bottom shelf of work table next to cooking equipment on cooks line soiled. Clean.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in mens public restroom. ( dispencer is not working ) Repair.
Location: Mens restroom
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chlorine test strips for checking sanitizer at dish machine. Provide chlorine test strips.
Location: Kitchen
Equipment: Dishmachine
- 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: 1. Ice scoop for ice machine stored inside of ice machine with handle touching ice. Store scoop with handle up in ice or outside of ice bin in approved manner.
Location: Kitchen
Equipment: Ice machine
|
08/01/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large metal wok with cooked pork sititng out at room temperature at 76 deg. Deg. F. Pork was cooked on 7-24-13. Do not sit potentially hazardous foods out at room temperature to cool. Use approved methods to cool all hot foods. Cooling shall be accomplished by using one of the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Hot foods need to be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.NOTE > FOOD WAS DISCARDED AND DENATURED AT TIME OF INSPECTION.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay sink soiled in kitchen area. Clean and sanitize sink. Do not use two bay sink for any other purpose other than food prep.
Location: Kitchen
Equipment: 2-bay
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Long plastic sticks used in food prep stored between electrical tubing and wall on cooks line. Remove. Clean and sanitize and store in approved manner. 2. Rice cooker stored on floor. Remove. Do not place or use rice cooker on floor.
Location: Cook line
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Long plastic sticks used in food prep stored between electrical tubing and wall on cooks line. Remove. Clean and sanitize and store in approved manner. 2. Rice cooker stored on floor. Remove. Do not place or use rice cooker on floor.
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. Wall space soiled behind all cooking equipment. Clean all soiled wall space. 2. Floor space soiled below metal shelving in dry stock area. Clean all soiled floor space.
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. Wall space soiled behind all cooking equipment. Clean all soiled wall space. 2. Floor space soiled below metal shelving in dry stock area. Clean all soiled floor space.
Location: Dry storage
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Soiled wiping towel used below cutting board in kitchen area. Do not use soiled towels. Wet or dry cloth(s) shall be maintained clean and free of food debris. 2. Soiled wiping towel at prep table by coffee machines. Do not use soiled towels. Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One drain stop misisng at three bay sink. Provide drain stop.NOTE > WHEN SETTING UP THREE BAY SINK FOR WARE WASING USE THREE BAY SINK USING ALL THREE COMPARTMENTS 1. WASH --------- 2 RINSE---------- 3 SANITIZE--------- AIR DRY.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelves of all prep tables soiled. Clean. 2. Metal shelf above two bay sink soiled. Clean. 3. Floor space below all sheving inside of walk in cooler soiled. Clean. 4. Metal wire shelving inside of walk in cooler soiled. Clean. 5. Bottom shelf of work table next to cooking equipment on cooks line soiled. Clean.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in mens public restroom. ( dispencer is not working ) Repair.
Location: Mens restroom
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chlorine test strips for checking sanitizer at dish machine. Provide chlorine test strips.
Location: Kitchen
Equipment: Dishmachine
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice scoop for ice machine stored inside of ice machine with handle touching ice. Store scoop with handle up in ice or outside of ice bin in approved manner.
Location: Kitchen
Equipment: Ice machine
|
07/25/2013 | Routine |
- 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. Grocery / to go type bags being used to store food inside of all reach in freezers. Grocery bags are not approved for direct contact with food items. Use only food grade bags, wraps, containers to store food items in.
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: 1. Employee hand bag stored in with box of single service cups. Remove, Store in approved manner.
Location: Back room
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop stored inside of ice machine. Remove and store in approved manner.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Propane cooker and propane in kitchen area. Remove from store. NOTE > REPEAT VIOLATION. 2. Unecessary items stored on top of ice machine. Remove.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. Small deep fry unit sitting on top of prep table. Remove, All cooking equipment must be under approved exhaust hood and fire suppression system. NOTE > REPEAT VIOLATION.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled behind cooking equipment. Clean all soiled wall space. 2. Wall space soiled behind three bay sink. Clean.
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: 1. Wall space soiled behind cooking equipment. Clean all soiled wall space. 2. Wall space soiled behind three bay sink. Clean.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. 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: 1. Pot of food on floor of walk in cooler. Remove.
Location: Walk-in cooler
|
04/03/2013 | Recheck |
- 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. Grocery / to go type bags being used to store food inside of all reach in freezers. Grocery bags are not approved for direct contact with food items. Use only food grade bags, wraps, containers to store food items in.
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: 1. Employee hand bag stored in with box of single service cups. Remove, Store in approved manner.
Location: Back room
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop stored inside of ice machine. Remove and store in approved manner.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Propane cooker and propane in kitchen area. Remove from store. NOTE > REPEAT VIOLATION. 2. Unecessary items stored on top of ice machine. Remove.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. Small deep fry unit sitting on top of prep table. Remove, All cooking equipment must be under approved exhaust hood and fire suppression system. NOTE > REPEAT VIOLATION.
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. Wall space soiled behind cooking equipment. Clean all soiled wall space. 2. Wall space soiled behind three bay sink. Clean.
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: 1. Wall space soiled behind cooking equipment. Clean all soiled wall space. 2. Wall space soiled behind three bay sink. Clean.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. 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: 1. Pot of food on floor of walk in cooler. Remove.
Location: Walk-in cooler
|
03/27/2013 | Routine |
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Boxes of single service items on floor Remove and store on approved shelving.
Location: Kitchen (back)
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. Small deep fry unit sitting on prep table in kitchen area. Remove deep fry unit from prep table. Deep fry unit must be under exhaust hood and fire suppression unit. Place under hood and filters.
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: 1. Exhaust hood and filters are soiled. Clean hood and filters. NOTE > HOOD SET TO BE CLEANED.
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: 1. Wall space soiled behind cooking equipment and by small prep work table by cooking equipment. Clean all soiled wall space.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of frozen meat thawing out at room temperature in kitchen area. Do not thaw frozen food at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on floor by back door. Remove, Cardboard is not approved for use.
Location: Kitchen (back)
|
11/07/2012 | Recheck |
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Boxes of single service items on floor Remove and store on approved shelving.
Location: Kitchen (back)
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. Small deep fry unit sitting on prep table in kitchen area. Remove deep fry unit from prep table. Deep fry unit must be under exhaust hood and fire suppression unit. Place under hood and filters.
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: 1. Exhaust hood and filters are soiled. Clean hood and filters.
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: 1. Wall space soiled behind cooking equipment and by small prep work table by cooking equipment. Clean all soiled wall space.
Location: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of frozen meat thawing out at room temperature in kitchen area. Do not thaw frozen food at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on floor by back door. Remove, Cardboard is not approved for use.
Location: Kitchen (back)
|
10/30/2012 | 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: A pan of cooked meat was 76-77 F (on prep table). Discard.
Location: Kitchen
- 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: There is no sanitizer dispensing on the dish machine final rinse.
Location: Kitchen
- 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 were on the clean utensil shelf. Provide lids & straws. Do not store drinks with clean utensils.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The utensils on the holder are soiled.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The extinguishing system has expired. Have system inspected.
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: Exhaust hood filters are soiled.
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: 1) The wall over & behind the woks is soiled.2) The wood wall mounted shelves by the walk in cooler are soiled.3) The floor below the shelving in the walk in cooler is soiled.4) The walls by the mens restroom sink are soiled.
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: 1) The wall over & behind the woks is soiled.2) The wood wall mounted shelves by the walk in cooler are soiled.3) The floor below the shelving in the walk in cooler is soiled.4) The walls by the mens restroom sink are soiled.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The wall over & behind the woks is soiled.2) The wood wall mounted shelves by the walk in cooler are soiled.3) The floor below the shelving in the walk in cooler is soiled.4) The walls by the mens restroom sink are soiled.
Location: Walk-in 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: 1) The wall over & behind the woks is soiled.2) The wood wall mounted shelves by the walk in cooler are soiled.3) The floor below the shelving in the walk in cooler is soiled.4) The walls by the mens restroom sink are soiled.
Location: Mens restroom
- 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: A pot of stew/ soup is 139 F, covered & below other foods. Do not cover food until cooled. Store hot food above othe foods to prevent elevating the temperature of the foods above.
Location: Walk-in cooler
|
05/10/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: A pan of cooked meat was 76-77 F (on prep table). Discard.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
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: There is no sanitizer dispensing on the dish machine final rinse.
Location: Kitchen
- 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: Open drinks were on the clean utensil shelf. Provide lids & straws. Do not store drinks with clean utensils.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The utensils on the holder are soiled.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The extinguishing system has expired. Have system inspected.
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: Exhaust hood filters are soiled.
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: 1) The wall over & behind the woks is soiled.2) The wood wall mounted shelves by the walk in cooler are soiled.3) The floor below the shelving in the walk in cooler is soiled.4) The walls by the mens restroom sink are soiled.
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: 1) The wall over & behind the woks is soiled.2) The wood wall mounted shelves by the walk in cooler are soiled.3) The floor below the shelving in the walk in cooler is soiled.4) The walls by the mens restroom sink are soiled.
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) The wall over & behind the woks is soiled.2) The wood wall mounted shelves by the walk in cooler are soiled.3) The floor below the shelving in the walk in cooler is soiled.4) The walls by the mens restroom sink are soiled.
Location: Walk-in 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: 1) The wall over & behind the woks is soiled.2) The wood wall mounted shelves by the walk in cooler are soiled.3) The floor below the shelving in the walk in cooler is soiled.4) The walls by the mens restroom sink are soiled.
Location: Mens restroom
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: A pot of stew/ soup is 139 F, covered & below other foods. Do not cover food until cooled. Store hot food above othe foods to prevent elevating the temperature of the foods above.
Location: Walk-in cooler
|
05/02/2012 | 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: There is raw chicken over oranges in the walk in cooler. Store raw chicken below all other foods.
Location: 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: Provide a7 day discard date on all left over potentially hazardous foods (curry sauce, cooked meat etc).
Location: Walk-in 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: The wall in the corner by the woks is soiled.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: There are frozen squid balls thawing on the 3 bay sink. Thaw as listed above.
Location: Kitchen
- 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: The ice scoop is laying in the ice. Store scoop with handle sticking out of ice. There was aplastic bag in the ice. Do not store anything other than the scoop in the ice.
Location: Kitchen
Equipment: Ice machine
|
01/18/2012 | Recheck |
- 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: There is raw chicken over oranges in the walk in cooler. Store raw chicken below all other foods.
Location: 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: Provide a7 day discard date on all left over potentially hazardous foods (curry sauce, cooked meat etc).
Location: Walk-in 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: The wall in the corner by the woks is soiled.
Location: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: There are frozen sound balls thawing on the 3 bay sink. Thaw as listed above.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: The ice scoop is laying in the ice. Store scoop with handle sticking out of ice. There was aplastic bag in the ice. Do not store anything other than the scoop in the ice.
Location: Kitchen
Equipment: Ice machine
|
01/11/2012 | Routine |
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