- 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: FRIED RICE IN HAND SINK. DISCONTINUE DISCARDING ANYTHING IN SINK OR USING FOR OTHER PURPOSE OTHER THAN HANDWASHING.
Location: Wait staff area
Equipment: Hand sink
- 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: DISCONTINUE STORING CLEAN CUTTING BOARDS ON FLOOR. (BETWEEN EQUIPMENT AND BEHIND PREP TABLE BY BACK STORAGE ROOM)
Location: Kitchen
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: REMOVE BOTH FLY STRIPS IN DRY STORAGE ROOM, HANDING FROM CEILING. DO NOT PLACE THESE NEAR FOOD, UTENSILS, EQUIPMENT, LINENS, OR SINGLE USE ITEMS.
Location: Dry storage
- 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: PROVIDE DOOR SWEEP ON BACK DOOR BY PREP AREA. GAP UNDER DOOR ALLOWS FOR PEST ENTRY.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID IS OPEN ON TOP AND SIDE DOOR IS NOT CLOSED. KEEP CLOSED AT ALL TIMES. CONTACTED RAYS TRASH FOR LID
Location: Dumpster area
- 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: BOX OF CARRY OUT CONTAINERS STORED ON FLOOR IN STORAGE ROOM.
Location: Back room
- 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: ENSURE HOOD SYSTEM IS CLEANED THOROUGHLY. SCHEDULED
- 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. CLEAN WALK IN COOLER FAN GUARDS.2. CLEAN BACK WALL IN DRY STORAGE ROOM, OPPOSITE OF WALL WITH HAND SINK. SOILED. 3. CLEAN SPRINKLER HEAD IN WALK IN COOLER. HEAVILY 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. CLEAN WALK IN COOLER FAN GUARDS.2. CLEAN BACK WALL IN DRY STORAGE ROOM, OPPOSITE OF WALL WITH HAND SINK. SOILED. 3. CLEAN SPRINKLER HEAD IN WALK IN COOLER. HEAVILY SOILED.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN WALK IN COOLER FAN GUARDS.2. CLEAN BACK WALL IN DRY STORAGE ROOM, OPPOSITE OF WALL WITH HAND SINK. SOILED. 3. CLEAN SPRINKLER HEAD IN WALK IN COOLER. HEAVILY SOILED.
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: MULTIPLE BAGS OF FOOD OPEN IN DRY STORAGE ROOM. ENSURE TO PLACE ITEMS IN BULK FOOD CONTAINERS AFTER OPENING, UNLESS PACKAGING CAN BE RECLOSED. 1. POTATO STARCH2. TEMPURA BATTER3. PANKO
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN WHERE BREADING IS STORED. 2. WALK IN COOLER SHELVING IS SOILED ON UNDERSIDE. CLEAN WHERE NEEDED THROUGHOUT SHELVING UNITS. 3. EXTERIOR OF RICE CONTAINER IN DRY STORAGE IS SOILED. CLEAN THOROUGHLY AND AS NEEDED.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN WHERE BREADING IS STORED. 2. WALK IN COOLER SHELVING IS SOILED ON UNDERSIDE. CLEAN WHERE NEEDED THROUGHOUT SHELVING UNITS. 3. EXTERIOR OF RICE CONTAINER IN DRY STORAGE IS SOILED. CLEAN THOROUGHLY AND AS NEEDED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN WHERE BREADING IS STORED. 2. WALK IN COOLER SHELVING IS SOILED ON UNDERSIDE. CLEAN WHERE NEEDED THROUGHOUT SHELVING UNITS. 3. EXTERIOR OF RICE CONTAINER IN DRY STORAGE IS SOILED. CLEAN THOROUGHLY AND AS NEEDED.
Location: Dry storage
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT EMPLOYEE RESTROOM HAND SINK. PROVIDE AT ALL TIMES.
Location: Emp restroom
|
06/25/2014 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER LOW IN BUCKET AND CONCENTRATION IS 0 PPM. EMPLOYEE CHANGED BUCKET AND PRIMED MACHINE. SANITIZING AT APPROXIMATELY 75 PPM.
- 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: FRIED RICE IN HAND SINK. DISCONTINUE DISCARDING ANYTHING IN SINK OR USING FOR OTHER PURPOSE OTHER THAN HANDWASHING.
Location: Wait staff area
Equipment: Hand sink
- 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: DISCONTINUE STORING CLEAN CUTTING BOARDS ON FLOOR. (BETWEEN EQUIPMENT AND BEHIND PREP TABLE BY BACK STORAGE ROOM)
Location: Kitchen
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: REMOVE BOTH FLY STRIPS IN DRY STORAGE ROOM, HANDING FROM CEILING. DO NOT PLACE THESE NEAR FOOD, UTENSILS, EQUIPMENT, LINENS, OR SINGLE USE ITEMS.
Location: Dry storage
- 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: PROVIDE DOOR SWEEP ON BACK DOOR BY PREP AREA. GAP UNDER DOOR ALLOWS FOR PEST ENTRY.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID IS OPEN ON TOP AND SIDE DOOR IS NOT CLOSED. KEEP CLOSED AT ALL TIMES.
Location: Dumpster area
- 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: BOX OF CARRY OUT CONTAINERS STORED ON FLOOR IN STORAGE ROOM.
Location: Back room
- 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: ENSURE HOOD SYSTEM IS CLEANED THOROUGHLY.
- 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 WALK IN COOLER FAN GUARDS.2. CLEAN BACK WALL IN DRY STORAGE ROOM, OPPOSITE OF WALL WITH HAND SINK. SOILED. 3. CLEAN SPRINKLER HEAD IN WALK IN COOLER. HEAVILY 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. CLEAN WALK IN COOLER FAN GUARDS.2. CLEAN BACK WALL IN DRY STORAGE ROOM, OPPOSITE OF WALL WITH HAND SINK. SOILED. 3. CLEAN SPRINKLER HEAD IN WALK IN COOLER. HEAVILY SOILED.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN WALK IN COOLER FAN GUARDS.2. CLEAN BACK WALL IN DRY STORAGE ROOM, OPPOSITE OF WALL WITH HAND SINK. SOILED. 3. CLEAN SPRINKLER HEAD IN WALK IN COOLER. HEAVILY SOILED.
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: MULTIPLE BAGS OF FOOD OPEN IN DRY STORAGE ROOM. ENSURE TO PLACE ITEMS IN BULK FOOD CONTAINERS AFTER OPENING, UNLESS PACKAGING CAN BE RECLOSED. 1. POTATO STARCH2. TEMPURA BATTER3. PANKO
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN WHERE BREADING IS STORED. 2. WALK IN COOLER SHELVING IS SOILED ON UNDERSIDE. CLEAN WHERE NEEDED THROUGHOUT SHELVING UNITS. 3. EXTERIOR OF RICE CONTAINER IN DRY STORAGE IS SOILED. CLEAN THOROUGHLY AND AS NEEDED.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN WHERE BREADING IS STORED. 2. WALK IN COOLER SHELVING IS SOILED ON UNDERSIDE. CLEAN WHERE NEEDED THROUGHOUT SHELVING UNITS. 3. EXTERIOR OF RICE CONTAINER IN DRY STORAGE IS SOILED. CLEAN THOROUGHLY AND AS NEEDED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN LOWER SHELF OF PREP TABLE IN KITCHEN WHERE BREADING IS STORED. 2. WALK IN COOLER SHELVING IS SOILED ON UNDERSIDE. CLEAN WHERE NEEDED THROUGHOUT SHELVING UNITS. 3. EXTERIOR OF RICE CONTAINER IN DRY STORAGE IS SOILED. CLEAN THOROUGHLY AND AS NEEDED.
Location: Dry storage
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT EMPLOYEE RESTROOM HAND SINK. PROVIDE AT ALL TIMES.
Location: Emp restroom
- 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: 1. ICE SCOOP HANDLE STORED IN ICE, IN BOTH SODA MACHINE ICE BINS. 2. KNIVES STORED BETWEEN EQUIPMENT IN KITCHEN. DISCONTINUE STORING SOILED KNIVES BETWEEN EQUIPMENT.3. RICE SCOOPS FOR WHITE RICE IN WAITSTAFF AREA ARE STORED IN A CONTAINER WITH WATER. DO NOT USE WATER. ENSURE TO WASH AND SANITIZE EVERY 4 HOURS.
Location: Wait staff area
- 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: 1. ICE SCOOP HANDLE STORED IN ICE, IN BOTH SODA MACHINE ICE BINS. 2. KNIVES STORED BETWEEN EQUIPMENT IN KITCHEN. DISCONTINUE STORING SOILED KNIVES BETWEEN EQUIPMENT.3. RICE SCOOPS FOR WHITE RICE IN WAITSTAFF AREA ARE STORED IN A CONTAINER WITH WATER. DO NOT USE WATER. ENSURE TO WASH AND SANITIZE EVERY 4 HOURS.
Location: Kitchen
- 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: 1. ICE SCOOP HANDLE STORED IN ICE, IN BOTH SODA MACHINE ICE BINS. 2. KNIVES STORED BETWEEN EQUIPMENT IN KITCHEN. DISCONTINUE STORING SOILED KNIVES BETWEEN EQUIPMENT.3. RICE SCOOPS FOR WHITE RICE IN WAITSTAFF AREA ARE STORED IN A CONTAINER WITH WATER. DO NOT USE WATER. ENSURE TO WASH AND SANITIZE EVERY 4 HOURS.
Location: Wait staff area
|
06/19/2014 | Routine |
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE DEAD PESTS IN BACK ROOM AND BACK HALLWAY. MULTIPLE INSECTS ON THE FLOOR IN THESE LOCATIONS.
Location: Back room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE DEAD PESTS IN BACK ROOM AND BACK HALLWAY. MULTIPLE INSECTS ON THE FLOOR IN THESE LOCATIONS.
Location: -
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: BACK ROOM-PREVIOUS WAITSTAFF AREA BY EMPLOYEE RESTROOM, REMOVE ANY EQUIPMENT THAT IS NO LONGER IN USE. KEEP CLEAN AT ALL TIMES.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE PANELING IN BACK PREP AREA. DUCT WORK AND INSULATION IS EXPOSED.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EMPLOYEE RESTROOM IS UNSANITARY. 1. CLEAN WALLS2. CLEAN FLOOR3. CLEAN LIGHT SWITCH COVER4. CLEAN TOILET5. CLEAN WALLS IN DRY STORAGE. SOILED.
Location: Emp restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BOTTOM SHELF ON PREP TABLE. 2. CLEAN METAL SHELVES AND PLASTIC SHELVES IN WALK IN COOLER.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BOTTOM SHELF ON PREP TABLE. 2. CLEAN METAL SHELVES AND PLASTIC SHELVES IN WALK IN COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BOTTOM SHELF ON PREP TABLE. 2. CLEAN METAL SHELVES AND PLASTIC SHELVES IN WALK IN COOLER.
Location: Walk-in cooler
Equipment: Plastic shelving
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: SHARED EMPLOYEE RESTROOM
Location: Emp restroom
- 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: DO NOT STORE ICE SCOOP HANDLE IN ICE.
Location: Wait staff area
Equipment: Soda machine
|
12/18/2013 | Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: OBSERVED ASHES ON THE FLOOR AND THE SMELL OF CIGARETTE SMOKE IN BACK ROOM OF ESTABLISHMENT, NEAR EMPLOYEE RESTROOMS. DISPOSE OF ASHES. DISCONTINUE SMOKING IN A NONSMOKING FOOD ESTABLISHMENT.
- 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 DRINK PLACED ON PREP TABLE NEXT TO CUSTOMER FOOD. DO NOT STORE WITH CUSTOMER FOOD. DRINKS MUST HAVE A LID AND A STRAW.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- 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: SCOURING PAD IN HAND SINK. DO NOT USE FOR ANY OTHER PURPOSE THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE DEAD PESTS IN BACK ROOM AND BACK HALLWAY. MULTIPLE INSECTS ON THE FLOOR IN THESE LOCATIONS.
Location: Back room
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE DEAD PESTS IN BACK ROOM AND BACK HALLWAY. MULTIPLE INSECTS ON THE FLOOR IN THESE LOCATIONS.
Location: -
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: BACK ROOM-PREVIOUS WAITSTAFF AREA BY EMPLOYEE RESTROOM, REMOVE ANY EQUIPMENT THAT IS NO LONGER IN USE. KEEP CLEAN AT ALL TIMES.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE PANELING IN BACK PREP AREA. DUCT WORK AND INSULATION IS EXPOSED.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EMPLOYEE RESTROOM IS UNSANITARY. 1. CLEAN WALLS2. CLEAN FLOOR3. CLEAN LIGHT SWITCH COVER4. CLEAN TOILET5. CLEAN WALLS IN DRY STORAGE. SOILED.
Location: Emp restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BOTTOM SHELF ON PREP TABLE. 2. CLEAN METAL SHELVES AND PLASTIC SHELVES IN WALK IN COOLER.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BOTTOM SHELF ON PREP TABLE. 2. CLEAN METAL SHELVES AND PLASTIC SHELVES IN WALK IN COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN BOTTOM SHELF ON PREP TABLE. 2. CLEAN METAL SHELVES AND PLASTIC SHELVES IN WALK IN COOLER.
Location: Walk-in cooler
Equipment: Plastic shelving
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: SHARED EMPLOYEE RESTROOM
Location: Emp restroom
- 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: DO NOT STORE ICE SCOOP HANDLE IN ICE.
Location: Wait staff area
Equipment: Soda machine
|
12/11/2013 | Routine |
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: DISCONTINUE USING SPONGES FOR MANUAL WAREWASH.
Location: Kitchen
- 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: ENSURE TO STORE BOXES OF FOOD CONTAINERS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Back room
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: KNOB ON HAND SINK FAUCET NOT OPENING VALVE FOR WATER.CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
|
06/11/2013 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SEWAGE BACK UP IN RESTROOMS AND KITCHEN DUE TO SEWER LINE PROBLEM.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SEWAGE BACK UP IN RESTROOMS AND KITCHEN DUE TO SEWER LINE PROBLEM.
Location: Restroom
|
01/12/2013 | 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: SHREDDED CHEDDAR CHEESE IS NOT HELD AT PROPER TEMPERATURE. DISCARDED. ENSURE CHEESE IS IN PAN SMALLER THAN PAN IT IS PLACED IN WITH ICE.
Location: Kitchen
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: ENSURE TO NOT USE STORE BOUGHT PESTICIDES NOT SAFE FOR KITCHENS.BLACK FLAG SPRAY IN WAITSTAFF AREA.
Location: Wait staff area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISHMACHINE NOT SANITIZING. EMPLOYEE PRIMED MACHINE. SANITIZER IS PROPER CONCENTRATION.
Location: Kitchen
Equipment: Dishmachine
- 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: TWO OPEN DRINKS. NO LID OR STRAW.ONE DRINK ABOVE CLEAN SIDE OF DISHMACHINE DRAIN BOARD.OTHER DRINK PLACED ON SHELF WITH CLEAN EQUIPMENT.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: EMPLOYEE HAND SINK IS SOILED. CLEAN.
Location: Emp restroom
Equipment: Hand sink
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL ALL BULK SPICES.
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: CLEAN FLOOR IN EMPLOYEE RESTROOM. CLEAN COMMODE (TOILET)
Location: Emp restroom
- 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 CHICKEN BREAST IN LARGE CONTAINER ON TABLE COVERED. DO NOT COVER FOODS. PLACE IN WALK IN COOLER WHEN FOODS HAVE COOLED FOR A SHORT PERIOD OF TIME AND NO LONGER STEAMING. BEGIN COOLING WHEN THE TEMPERATURE IS 135 DEGREES F OR BELOW.
Location: Kitchen (back)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RESEAL HANDSINK TO WALL.
Location: Kitchen
Equipment: Hand sink
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Reach in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: reach in freezer
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN 2 DOOR COCA COLA COOLER. DOORS ARE SOILED.2. CLEAN SINGLE DOOR COCA COLA COOLER. DOOR AND INTERIOR IS SOILED. 3. CLEAN DOORS AND HANDLES ON REACH IN FREEZER. 4. CLEAN SHELVES AND DUNAGE RACK IN BACK DRY STORAGE. 5. CLEAN UNDER AND AROUND GAS STOVES, UNDER EXHAUST HOOD. FOOD DEBRIS/SOILED. 6. CLEAN SIDE OF WALK IN COOLER DOOR. SOILED. 7. CLEAN TOP OF UNUSED COOLER IN BACK ROOM.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN 2 DOOR COCA COLA COOLER. DOORS ARE SOILED.2. CLEAN SINGLE DOOR COCA COLA COOLER. DOOR AND INTERIOR IS SOILED. 3. CLEAN DOORS AND HANDLES ON REACH IN FREEZER. 4. CLEAN SHELVES AND DUNAGE RACK IN BACK DRY STORAGE. 5. CLEAN UNDER AND AROUND GAS STOVES, UNDER EXHAUST HOOD. FOOD DEBRIS/SOILED. 6. CLEAN SIDE OF WALK IN COOLER DOOR. SOILED. 7. CLEAN TOP OF UNUSED COOLER IN BACK ROOM.
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN 2 DOOR COCA COLA COOLER. DOORS ARE SOILED.2. CLEAN SINGLE DOOR COCA COLA COOLER. DOOR AND INTERIOR IS SOILED. 3. CLEAN DOORS AND HANDLES ON REACH IN FREEZER. 4. CLEAN SHELVES AND DUNAGE RACK IN BACK DRY STORAGE. 5. CLEAN UNDER AND AROUND GAS STOVES, UNDER EXHAUST HOOD. FOOD DEBRIS/SOILED. 6. CLEAN SIDE OF WALK IN COOLER DOOR. SOILED. 7. CLEAN TOP OF UNUSED COOLER IN BACK ROOM.
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN 2 DOOR COCA COLA COOLER. DOORS ARE SOILED.2. CLEAN SINGLE DOOR COCA COLA COOLER. DOOR AND INTERIOR IS SOILED. 3. CLEAN DOORS AND HANDLES ON REACH IN FREEZER. 4. CLEAN SHELVES AND DUNAGE RACK IN BACK DRY STORAGE. 5. CLEAN UNDER AND AROUND GAS STOVES, UNDER EXHAUST HOOD. FOOD DEBRIS/SOILED. 6. CLEAN SIDE OF WALK IN COOLER DOOR. SOILED. 7. CLEAN TOP OF UNUSED COOLER IN BACK ROOM.
Location: Kitchen (back)
Equipment: Dunage racks
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN 2 DOOR COCA COLA COOLER. DOORS ARE SOILED.2. CLEAN SINGLE DOOR COCA COLA COOLER. DOOR AND INTERIOR IS SOILED. 3. CLEAN DOORS AND HANDLES ON REACH IN FREEZER. 4. CLEAN SHELVES AND DUNAGE RACK IN BACK DRY STORAGE. 5. CLEAN UNDER AND AROUND GAS STOVES, UNDER EXHAUST HOOD. FOOD DEBRIS/SOILED. 6. CLEAN SIDE OF WALK IN COOLER DOOR. SOILED. 7. CLEAN TOP OF UNUSED COOLER IN BACK ROOM.
Location: Kitchen (back)
Equipment: Reach in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE HAND SOAP AT ALL TIMES.
Location: Emp restroom
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPERTOWELS AT ALL TIMES.
Location: Emp restroom
|
10/30/2012 | 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: SHREDDED CHEDDAR CHEESE IS NOT HELD AT PROPER TEMPERATURE. DISCARDED. ENSURE CHEESE IS IN PAN SMALLER THAN PAN IT IS PLACED IN WITH ICE.
Location: Kitchen
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: ENSURE TO NOT USE STORE BOUGHT PESTICIDES NOT SAFE FOR KITCHENS.BLACK FLAG SPRAY IN WAITSTAFF AREA.
Location: Wait staff area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISHMACHINE NOT SANITIZING. EMPLOYEE PRIMED MACHINE. SANITIZER IS PROPER CONCENTRATION.
Location: Kitchen
Equipment: Dishmachine
- 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: TWO OPEN DRINKS. NO LID OR STRAW.ONE DRINK ABOVE CLEAN SIDE OF DISHMACHINE DRAIN BOARD.OTHER DRINK PLACED ON SHELF WITH CLEAN EQUIPMENT.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: EMPLOYEE HAND SINK IS SOILED. CLEAN.
Location: Emp restroom
Equipment: Hand sink
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL ALL BULK SPICES.
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: CLEAN FLOOR IN EMPLOYEE RESTROOM. CLEAN COMMODE (TOILET)
Location: Emp restroom
- 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 CHICKEN BREAST IN LARGE CONTAINER ON TABLE COVERED. DO NOT COVER FOODS. PLACE IN WALK IN COOLER WHEN FOODS HAVE COOLED FOR A SHORT PERIOD OF TIME AND NO LONGER STEAMING. BEGIN COOLING WHEN THE TEMPERATURE IS 135 DEGREES F OR BELOW.
Location: Kitchen (back)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RESEAL HANDSINK TO WALL.
Location: Kitchen
Equipment: Hand sink
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Reach in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: reach in freezer
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN 2 DOOR COCA COLA COOLER. DOORS ARE SOILED.2. CLEAN SINGLE DOOR COCA COLA COOLER. DOOR AND INTERIOR IS SOILED. 3. CLEAN DOORS AND HANDLES ON REACH IN FREEZER. 4. CLEAN SHELVES AND DUNAGE RACK IN BACK DRY STORAGE. 5. CLEAN UNDER AND AROUND GAS STOVES, UNDER EXHAUST HOOD. FOOD DEBRIS/SOILED. 6. CLEAN SIDE OF WALK IN COOLER DOOR. SOILED. 7. CLEAN TOP OF UNUSED COOLER IN BACK ROOM.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN 2 DOOR COCA COLA COOLER. DOORS ARE SOILED.2. CLEAN SINGLE DOOR COCA COLA COOLER. DOOR AND INTERIOR IS SOILED. 3. CLEAN DOORS AND HANDLES ON REACH IN FREEZER. 4. CLEAN SHELVES AND DUNAGE RACK IN BACK DRY STORAGE. 5. CLEAN UNDER AND AROUND GAS STOVES, UNDER EXHAUST HOOD. FOOD DEBRIS/SOILED. 6. CLEAN SIDE OF WALK IN COOLER DOOR. SOILED. 7. CLEAN TOP OF UNUSED COOLER IN BACK ROOM.
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN 2 DOOR COCA COLA COOLER. DOORS ARE SOILED.2. CLEAN SINGLE DOOR COCA COLA COOLER. DOOR AND INTERIOR IS SOILED. 3. CLEAN DOORS AND HANDLES ON REACH IN FREEZER. 4. CLEAN SHELVES AND DUNAGE RACK IN BACK DRY STORAGE. 5. CLEAN UNDER AND AROUND GAS STOVES, UNDER EXHAUST HOOD. FOOD DEBRIS/SOILED. 6. CLEAN SIDE OF WALK IN COOLER DOOR. SOILED. 7. CLEAN TOP OF UNUSED COOLER IN BACK ROOM.
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN 2 DOOR COCA COLA COOLER. DOORS ARE SOILED.2. CLEAN SINGLE DOOR COCA COLA COOLER. DOOR AND INTERIOR IS SOILED. 3. CLEAN DOORS AND HANDLES ON REACH IN FREEZER. 4. CLEAN SHELVES AND DUNAGE RACK IN BACK DRY STORAGE. 5. CLEAN UNDER AND AROUND GAS STOVES, UNDER EXHAUST HOOD. FOOD DEBRIS/SOILED. 6. CLEAN SIDE OF WALK IN COOLER DOOR. SOILED. 7. CLEAN TOP OF UNUSED COOLER IN BACK ROOM.
Location: Kitchen (back)
Equipment: Dunage racks
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN 2 DOOR COCA COLA COOLER. DOORS ARE SOILED.2. CLEAN SINGLE DOOR COCA COLA COOLER. DOOR AND INTERIOR IS SOILED. 3. CLEAN DOORS AND HANDLES ON REACH IN FREEZER. 4. CLEAN SHELVES AND DUNAGE RACK IN BACK DRY STORAGE. 5. CLEAN UNDER AND AROUND GAS STOVES, UNDER EXHAUST HOOD. FOOD DEBRIS/SOILED. 6. CLEAN SIDE OF WALK IN COOLER DOOR. SOILED. 7. CLEAN TOP OF UNUSED COOLER IN BACK ROOM.
Location: Kitchen (back)
Equipment: Reach in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE HAND SOAP AT ALL TIMES.
Location: Emp restroom
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPERTOWELS AT ALL TIMES.
Location: Emp restroom
|
10/22/2012 | Routine |
- 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: CANS OF NACHO CHEESE AND QUESO OPENED AND STORED AT ROOM TEMPERATURE. HOLD EITHER COLD OR HOT. AFTER OPENING THE PRODUCT NEEDS TO BE REFRIGERATED. HOT HOLDING IS ALSO AN OPTION.
Location: Kitchen
- 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: MULTIPLE OPEN DRINKS IN KITCHEN. ENSURE LID AND A STRAW ARE PROVIDED.
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 CHICKEN WINGS STORED ABOVE VEGETABLES FOR FAJITAS. STORE ALL RAW CHICKEN ON BOTTOM SHELVES.
Location: Walk-in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: SEASONED, COOKED GROUND BEEF IN LARGE PANS ON FLOOR IN WALK IN COOLER. TEMPERATURE WAS 198 DEGREES F. INSTRUCTED TO SEPARATE INTO MORE SHALLOW PANS. EACH PAN OF GROUND BEEF WAS DIVIDED INTO 3 ADDITIONAL PANS, EACH.DO NOT COOL BEANS OR MEAT IN LARGE PANS AT HIGH TEMPERATURES. BREAK DOWN INTO SMALLER SHALLOW PANS OR USE AN ICE BATH.
Location: Walk-in cooler
- 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: PANS OF BEEF COOLING, PANS OF REFRIED BEANS, CONTAINER WITH BOWL OF SHRIMP INSIDE AND A LARGE BAG OF CARROTS; ON THE FLOOR IN THE COOLER. DO NOT STORE FOOD ON THE FLOOR.
Location: Back room
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER FOODS IN WALK IN COOLER. PLASTIC WRAP CAN BE USED.
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWELS AT BACK HAND SINK.
Location: Kitchen (back)
|
08/15/2012 | Illness Complaint Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CANS OF NACHO CHEESE AND QUESO OPENED AND STORED AT ROOM TEMPERATURE. HOLD EITHER COLD OR HOT. AFTER OPENING THE PRODUCT NEEDS TO BE REFRIGERATED. HOT HOLDING IS ALSO AN OPTION.
Location: Kitchen
- 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: MULTIPLE OPEN DRINKS IN KITCHEN. ENSURE LID AND A STRAW ARE PROVIDED.
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 CHICKEN WINGS STORED ABOVE VEGETABLES FOR FAJITAS. STORE ALL RAW CHICKEN ON BOTTOM SHELVES.
Location: Walk-in cooler
- 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: SEASONED, COOKED GROUND BEEF IN LARGE PANS ON FLOOR IN WALK IN COOLER. TEMPERATURE WAS 198 DEGREES F. INSTRUCTED TO SEPARATE INTO MORE SHALLOW PANS. EACH PAN OF GROUND BEEF WAS DIVIDED INTO 3 ADDITIONAL PANS, EACH.DO NOT COOL BEANS OR MEAT IN LARGE PANS AT HIGH TEMPERATURES. BREAK DOWN INTO SMALLER SHALLOW PANS OR USE AN ICE BATH.
Location: Walk-in cooler
- 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: PANS OF BEEF COOLING, PANS OF REFRIED BEANS, CONTAINER WITH BOWL OF SHRIMP INSIDE AND A LARGE BAG OF CARROTS; ON THE FLOOR IN THE COOLER. DO NOT STORE FOOD ON THE FLOOR.
Location: Back room
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER FOODS IN WALK IN COOLER. PLASTIC WRAP CAN BE USED.
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWELS AT BACK HAND SINK.
Location: Kitchen (back)
|
08/07/2012 | Illness Complaint |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: PROVIDE HAIR RESTRAINTS.
|
07/18/2012 | Non-Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) The Salman & Quesadillas were 117-125F2) The chicken wings were 125 F:
Location: Buffet
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) The Salman & Quesadillas were 117-125F2) The chicken wings were 125 F:
Location: Buffet
- 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) Two pans of meat were 45-46F in the walk in cooler.2) The raw chicken & beef on the iced well in the Mongolian grill area was 60-63 F. Discard. Be sure there is sufficient ice to maintain temperatures of 41F or less.3) The Coca Cola refrigerator was 49 F. Move foods.
Location: Walk-in cooler
- 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) Two pans of meat were 45-46F in the walk in cooler.2) The raw chicken & beef on the iced well in the Mongolian grill area was 60-63 F. Discard. Be sure there is sufficient ice to maintain temperatures of 41F or less.3) The Coca Cola refrigerator was 49 F. Move foods.
Location: Buffet
- 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) Two pans of meat were 45-46F in the walk in cooler.2) The raw chicken & beef on the iced well in the Mongolian grill area was 60-63 F. Discard. Be sure there is sufficient ice to maintain temperatures of 41F or less.3) The Coca Cola refrigerator was 49 F. Move foods.
Location: Buffet
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The slicer is soiled.
Location: Kitchen
Equipment: Slicer
- 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: There were utensils in the hand sink in the Mongolian grill area. Never store anything in a hand sink.
Location: Dining 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: A large mixing bowl was on the floor below the 3 bay sink.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Foods in the 2 door freezer are uncovered.
Location: Kitchen
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Mongolian grill area.
Location: Buffet
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Reverse the hot & cold on the hand sink so the hot water is on left.
Location: Kitchen
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
06/13/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) The Salman & Quesadillas were 117-125F2) The chicken wings were 125 F:
Location: Buffet
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) The Salman & Quesadillas were 117-125F2) The chicken wings were 125 F:
Location: Buffet
- 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) Two pans of meat were 45-46F in the walk in cooler.2) The raw chicken & beef on the iced well in the Mongolian grill area was 60-63 F. Discard. Be sure there is sufficient ice to maintain temperatures of 41F or less.3) The Coca Cola refrigerator was 49 F. Move foods.
Location: Walk-in cooler
- 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) Two pans of meat were 45-46F in the walk in cooler.2) The raw chicken & beef on the iced well in the Mongolian grill area was 60-63 F. Discard. Be sure there is sufficient ice to maintain temperatures of 41F or less.3) The Coca Cola refrigerator was 49 F. Move foods.
Location: Buffet
- 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) Two pans of meat were 45-46F in the walk in cooler.2) The raw chicken & beef on the iced well in the Mongolian grill area was 60-63 F. Discard. Be sure there is sufficient ice to maintain temperatures of 41F or less.3) The Coca Cola refrigerator was 49 F. Move foods.
Location: Buffet
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The slicer is soiled.
Location: Kitchen
Equipment: Slicer
- 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: There were utensils in the hand sink in the Mongolian grill area. Never store anything in a hand sink.
Location: Dining 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: A large mixing bowl was on the floor below the 3 bay sink.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Foods in the 2 door freezer are uncovered.
Location: Kitchen
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Mongolian grill area.
Location: Buffet
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Reverse the hot & cold on the hand sink so the hot water is on left.
Location: Kitchen
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
06/07/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) The Salman & Quesadillas were 117-125F2) The chicken wings were 125 F:
Location: Buffet
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) The Salman & Quesadillas were 117-125F2) The chicken wings were 125 F:
Location: Buffet
- 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) Two pans of meat were 45-46F in the walk in cooler.2) The raw chicken & beef on the iced well in the Mongolian grill area was 60-63 F. Discard. Be sure there is sufficient ice to maintain temperatures of 41F or less.3) The Coca Cola refrigerator was 49 F. Move foods.
Location: Walk-in cooler
- 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) Two pans of meat were 45-46F in the walk in cooler.2) The raw chicken & beef on the iced well in the Mongolian grill area was 60-63 F. Discard. Be sure there is sufficient ice to maintain temperatures of 41F or less.3) The Coca Cola refrigerator was 49 F. Move foods.
Location: Buffet
- 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) Two pans of meat were 45-46F in the walk in cooler.2) The raw chicken & beef on the iced well in the Mongolian grill area was 60-63 F. Discard. Be sure there is sufficient ice to maintain temperatures of 41F or less.3) The Coca Cola refrigerator was 49 F. Move foods.
Location: Buffet
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The slicer is soiled.
Location: Kitchen
Equipment: Slicer
- 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: There were utensils in the hand sink in the Mongolian grill area. Never store anything in a hand sink.
Location: Dining 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: A large mixing bowl was on the floor below the 3 bay sink.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Foods in the 2 door freezer are uncovered.
Location: Kitchen
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Mongolian grill area.
Location: Buffet
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Reverse the hot & cold on the hand sink so the hot water is on left.
Location: Kitchen
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
05/31/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) The Salman & Quesadillas were 117-125F2) The chicken wings were 125 F:
Location: Buffet
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) The Salman & Quesadillas were 117-125F2) The chicken wings were 125 F:
Location: Buffet
- 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) Two pans of meat were 45-46F in the walk in cooler.2) The raw chicken & beef on the iced well in the Mongolian grill area was 60-63 F. Discard. Be sure there is sufficient ice to maintain temperatures of 41F or less.3) The Coca Cola refrigerator was 49 F. Move foods.
Location: Walk-in cooler
- 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) Two pans of meat were 45-46F in the walk in cooler.2) The raw chicken & beef on the iced well in the Mongolian grill area was 60-63 F. Discard. Be sure there is sufficient ice to maintain temperatures of 41F or less.3) The Coca Cola refrigerator was 49 F. Move foods.
Location: Buffet
- 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) Two pans of meat were 45-46F in the walk in cooler.2) The raw chicken & beef on the iced well in the Mongolian grill area was 60-63 F. Discard. Be sure there is sufficient ice to maintain temperatures of 41F or less.3) The Coca Cola refrigerator was 49 F. Move foods.
Location: Buffet
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The slicer is soiled.
Location: Kitchen
Equipment: Slicer
- 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: There were utensils in the hand sink in the Mongolian grill area. Never store anything in a hand sink.
Location: Dining 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: A large mixing bowl was on the floor below the 3 bay sink.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Foods in the 2 door freezer are uncovered.
Location: Kitchen
- Soap and towels at wrong sink (corrected on site)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Mongolian grill area.
Location: Buffet
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Reverse the hot & cold on the hand sink so the hot water is on left.
Location: Kitchen
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
05/24/2012 | Routine |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT HANG GLASS CLEANER ON CART WITH CLEAN PITCHERS, USED FOR BEVERAGES.
- 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: NO LIDS OR STRAWS. DO NOT STORE DRINKS ON STEAM TABLE SHELF.
- Food contact surface cleanability (corrected on site)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: CONTAINER FOR PASTA SALAD ON BUFFET IS CRACKED. REPLACED.
- 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: EGGS STORED OVER PICO DE GALLO AND OTHER READY TO EAT FOODS.
- Food contacting soiled utensils/equipment (corrected on site)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: ICE CREAM TOPPING IN METAL PAN STORED ON TOP OF TOPPING IN PLASTIC CONTAINER. DISCONTINUE STORING PANS ON TOP OF FOODS. COVER AND PROTECT FOOD.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER TOO LOW IN BUCKET. ENSURE 50-100 PPM CONCENTRATION
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL ALL SPICES ON CONTAINERS ON BOTTOM SHELF OF PREP TABLE.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: PROVIDE TRASH CAN IN EMPLOYEE RESTROOM
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: SECURE COVE MOLDING UNDER BACK HANDSINK.
- 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 FLOOR UNDER BACK HANDSINK.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPLACE CAULKING BEHIND SPRAYER SINK.
- 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: METAL PANS OF FOOD STORED ON THE FLOOR IN WALK IN COOLER.
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOODS IN WALK IN COOLER ARE NOT COVERED.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN DISH CART2. CLEAN WALL ABOVE TABLE WHERE RICE IS COOKED.3. CLEAN DOORS ON TWO DOOR FREEZER.4. CLEAN TOP OF CHEST FREEZER IN DRY STORAGE. 5. CLEAN INSIDE OF COCA COLA COOLER IN KITCHEN.6. CLEAN WOK GAS/WATER LINES. 7. CLEAN SHELF IN DRY STORAGE (PLASTIC) NOT CORRECTED8. CLEAN THE MICROWAVE9. CLEAN LIGHT SWITCH IN EMPLOYEE RESTROOM.10. CLEAN SHELVES AND BACK PANEL IN COCA COLA COOLER, IN MONGOLIAN BBQ AREA.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. PROVIDE SOAP AT HANDSINKS AT ALL TIMES. (WAITSTAFF)2. KITCHENDO NOT ADD WATER TO SOAP.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SINK IS LEAKING IN AREA WHERE CHOCOLATE FOUNTAIN IS LOCATED.
- 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: 1. METAL CONTAINER USED FOR SCOOPING ICE. 2. SCOOP STORED ON TOP OF ICE CREAM TOPPING.
- 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: 1. METAL CONTAINER USED FOR SCOOPING ICE. 2. SCOOP STORED ON TOP OF ICE CREAM TOPPING.
|
02/09/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT HANG GLASS CLEANER ON CART WITH CLEAN PITCHERS, USED FOR BEVERAGES.
- 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: NO LIDS OR STRAWS. DO NOT STORE DRINKS ON STEAM TABLE SHELF.
- Food contact surface cleanability (corrected on site)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: CONTAINER FOR PASTA SALAD ON BUFFET IS CRACKED. REPLACED.
- 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: EGGS STORED OVER PICO DE GALLO AND OTHER READY TO EAT FOODS.
- Food contacting soiled utensils/equipment (corrected on site)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: ICE CREAM TOPPING IN METAL PAN STORED ON TOP OF TOPPING IN PLASTIC CONTAINER. DISCONTINUE STORING PANS ON TOP OF FOODS. COVER AND PROTECT FOOD.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER TOO LOW IN BUCKET. ENSURE 50-100 PPM CONCENTRATION
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL ALL SPICES ON CONTAINERS ON BOTTOM SHELF OF PREP TABLE.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: PROVIDE TRASH CAN IN EMPLOYEE RESTROOM
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: SECURE COVE MOLDING UNDER BACK HANDSINK.
- 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 FLOOR UNDER BACK HANDSINK.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPLACE CAULKING BEHIND SPRAYER SINK.
- 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: METAL PANS OF FOOD STORED ON THE FLOOR IN WALK IN COOLER.
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOODS IN WALK IN COOLER ARE NOT COVERED.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN DISH CART2. CLEAN WALL ABOVE TABLE WHERE RICE IS COOKED.3. CLEAN DOORS ON TWO DOOR FREEZER.4. CLEAN TOP OF CHEST FREEZER IN DRY STORAGE. 5. CLEAN INSIDE OF COCA COLA COOLER IN KITCHEN.6. CLEAN WOK GAS/WATER LINES. 7. CLEAN SHELF IN DRY STORAGE (PLASTIC)8. CLEAN THE MICROWAVE9. CLEAN LIGHT SWITCH IN EMPLOYEE RESTROOM.10. CLEAN SHELVES AND BACK PANEL IN COCA COLA COOLER, IN MONGOLIAN BBQ AREA.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. PROVIDE SOAP AT HANDSINKS AT ALL TIMES. (WAITSTAFF)2. KITCHENDO NOT ADD WATER TO SOAP.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SINK IS LEAKING IN AREA WHERE CHOCOLATE FOUNTAIN IS LOCATED.
|
01/24/2012 | Routine |
Restaurant representatives - add corrected or new information about CHINA BISTRO & NOODLE, 7327 US 31, Indianapolis, IN »