- 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: 6/6/2014: PROCESS RAW CHICKEN AS QUICKLY AS POSSIBLE TO MAINTAIN TEMPERATURE AT 41 DEGREES FAHRENHEIT OR BELOW DURING PREPERATION. PROCESS SMALL AMOUNTS OF CHICKEN AT A TIME AND MOVE IT QUICKLY BACK INTO REFRIGERATION. MONITOR TEMPERATURES WITH PROBE THERMOMETER. STOP PROCESSING CHICKEN. MOVE ALL CHICKEN INTO REFRIGERATION AND BRING TEMPERATURE DOWN TO 41 DEGREES FAHRENHEIT. ONCE AT 41 DEGREES OR BELOW, START PROCESSING SMALL AMOUNTS OF CHICKEN AT A TIME.
Location: Kitchen
Equipment: Prep table
- 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: 6/6/2014: MAINTAIN SANITIZER AT DISHMACHINE AT 50-100 PPM. CURRENTLY BELOW 50 PPM. CORRECTED ON SITE.
Location: Dish machine area
Equipment: Dishmachine
- 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: 6/6/2014: (1) THROW AWAY CARDBOARD AND DO NOT REUSE TO HOLD FOOD ITEMS IN STORAGE. CURRENTLY, CARDBOARD BOXES FROM FOOD DELIVERIES BEING REUSED TO STORE FOOD IN WALK-IN FREEZER. FOOD ITEMS DIRECTLY CONTACTING CARDBOARD. (2) DO NOT REUSE RAW EGG CARDBOARD INSERTS TO HOLD FRIED CHICKEN PIECES. USE FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS TO HOLD FOOD ITEMS.
Location: Walk-in freezer
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 6/6/2014: (1) THROW AWAY CARDBOARD AND DO NOT REUSE TO HOLD FOOD ITEMS IN STORAGE. CURRENTLY, CARDBOARD BOXES FROM FOOD DELIVERIES BEING REUSED TO STORE FOOD IN WALK-IN FREEZER. FOOD ITEMS DIRECTLY CONTACTING CARDBOARD. (2) DO NOT REUSE RAW EGG CARDBOARD INSERTS TO HOLD FRIED CHICKEN PIECES. USE FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS TO HOLD FOOD ITEMS.
Location: Kitchen (back)
- 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: 6/6/2014: RAW CHICKEN STORED ABOVE SAUCES AND READY-TO-EAT FRUITS AND VEGETABLES. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 6/6/2014: MAINTAIN IN-PLACE SANITIZER AT 50-100 PPM. SANITIZER CURRENTLY AT 200+ PPM, TOO STRONG. DISCARD AND REPLACE.
Location: Cook line
- 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: 6/6/2014: REPAIR SCREEN DOOR SO SCREEN TIGHT FITTING, NOT ALLOWING INSECTS OR RODENTS TO ENTER KITCHEN. CURRENTLY, SCREEN DOOR HAS SEVERAL HOLES AND DOOR IS DETERIORATING.
Location: Kitchen (back)
- 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: 6/6/2014: COOL FRIED CHICKEN PIECES USING AN APPROVED METHOD. CURRENTLY, LARGE CONTAINERS OF FRIED CHICKEN PLACED AT OPEN BACK DOOR WITH A FAN BLOWING ON THEM.
Location: Kitchen (back)
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: 6/6/2014: STORE BAGS OF FROZEN FRENCH FRIES IN THE FREEZER. DO NOT PLACE BAGS OF FROZEN FOOD PRODUCTS IN FROZEN AREA WHILE NOT IN USE.
Location: Cook line
Equipment: Deep fryer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 6/6/2014: MAINTAIN PAPER TOWELS FOR HAND DRYING AT HAND SINK.
Location: Three bay area
Equipment: Hand sink
|
06/16/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 6/6/2014: PROCESS RAW CHICKEN AS QUICKLY AS POSSIBLE TO MAINTAIN TEMPERATURE AT 41 DEGREES FAHRENHEIT OR BELOW DURING PREPERATION. PROCESS SMALL AMOUNTS OF CHICKEN AT A TIME AND MOVE IT QUICKLY BACK INTO REFRIGERATION. MONITOR TEMPERATURES WITH PROBE THERMOMETER. STOP PROCESSING CHICKEN. MOVE ALL CHICKEN INTO REFRIGERATION AND BRING TEMPERATURE DOWN TO 41 DEGREES FAHRENHEIT. ONCE AT 41 DEGREES OR BELOW, START PROCESSING SMALL AMOUNTS OF CHICKEN AT A TIME.
Location: Kitchen
Equipment: Prep table
- 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: 6/6/2014: MAINTAIN SANITIZER AT DISHMACHINE AT 50-100 PPM. CURRENTLY BELOW 50 PPM. CORRECTED ON SITE.
Location: Dish machine area
Equipment: Dishmachine
- 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: 6/6/2014: (1) THROW AWAY CARDBOARD AND DO NOT REUSE TO HOLD FOOD ITEMS IN STORAGE. CURRENTLY, CARDBOARD BOXES FROM FOOD DELIVERIES BEING REUSED TO STORE FOOD IN WALK-IN FREEZER. FOOD ITEMS DIRECTLY CONTACTING CARDBOARD. (2) DO NOT REUSE RAW EGG CARDBOARD INSERTS TO HOLD FRIED CHICKEN PIECES. USE FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS TO HOLD FOOD ITEMS.
Location: Walk-in freezer
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 6/6/2014: (1) THROW AWAY CARDBOARD AND DO NOT REUSE TO HOLD FOOD ITEMS IN STORAGE. CURRENTLY, CARDBOARD BOXES FROM FOOD DELIVERIES BEING REUSED TO STORE FOOD IN WALK-IN FREEZER. FOOD ITEMS DIRECTLY CONTACTING CARDBOARD. (2) DO NOT REUSE RAW EGG CARDBOARD INSERTS TO HOLD FRIED CHICKEN PIECES. USE FOOD GRADE RIGID PLASTIC OR METAL CONTAINERS TO HOLD FOOD ITEMS.
Location: Kitchen (back)
- 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: 6/6/2014: RAW CHICKEN STORED ABOVE SAUCES AND READY-TO-EAT FRUITS AND VEGETABLES. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 6/6/2014: MAINTAIN IN-PLACE SANITIZER AT 50-100 PPM. SANITIZER CURRENTLY AT 200+ PPM, TOO STRONG. DISCARD AND REPLACE.
Location: Cook line
- 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: 6/6/2014: REPAIR SCREEN DOOR SO SCREEN TIGHT FITTING, NOT ALLOWING INSECTS OR RODENTS TO ENTER KITCHEN. CURRENTLY, SCREEN DOOR HAS SEVERAL HOLES AND DOOR IS DETERIORATING.
Location: Kitchen (back)
- 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: 6/6/2014: COOL FRIED CHICKEN PIECES USING AN APPROVED METHOD. CURRENTLY, LARGE CONTAINERS OF FRIED CHICKEN PLACED AT OPEN BACK DOOR WITH A FAN BLOWING ON THEM.
Location: Kitchen (back)
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: 6/6/2014: STORE BAGS OF FROZEN FRENCH FRIES IN THE FREEZER. DO NOT PLACE BAGS OF FROZEN FOOD PRODUCTS IN FROZEN AREA WHILE NOT IN USE.
Location: Cook line
Equipment: Deep fryer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 6/6/2014: MAINTAIN PAPER TOWELS FOR HAND DRYING AT HAND SINK.
Location: Three bay area
Equipment: Hand sink
|
06/06/2014 | Routine |
- Dumpster / pick up frequency (corrected)
Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
Comments: 3/31/2014: REMOVE LARGE BOX OF FROZEN BROCCOLI OUTSIDE BACK DOOR NEAR GREASE DUMPSTERS. RECHECK SET 4/4/2014.
|
04/04/2014 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 04/01/2014 | Non-Illness Complaint |
- Dumpster / pick up frequency
Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
Comments: 3/31/2014: REMOVE LARGE BOX OF FROZEN BROCCOLI OUTSIDE BACK DOOR NEAR GREASE DUMPSTERS. RECHECK SET 4/4/2014.
|
03/31/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 02/10/2014 | Non-Illness Complaint |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE CUTTING RAW CHICKEN WENT TO WALK-IN COOLER AND RETRIEVED A PAN OF FOOD. HANDS WERE BARE AND IN CONTACT WITH RAW CHICKEN. EMPLOYEE SHOULD HAVE WASHED HANDS AFTER LEAVING RAW CHICKEN. HIS HANDS CONTAMINATED COOLER HANDLE AND DOOR AND ANYTHING ELSE HE TOUCHED. EMPLOYEES NEED TRAINED WITH FOCUS ON WHEN TO WASH HANDS AND SPREADING CONTAMINATION IN THE KITCHEN.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE USED KNIFE TO CUT UP RAW CHICKEN AND THEN USED SAME KNIFE TO CUT UP A RAW ONION. AVOID CONTAMINATION WHEN EVER POSSIBLE.
Location: Kitchen
Equipment: Prep table
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: REMOVE DENTED CANS FROM USABLE STOCK. DENTED CANS INDICATE THE FOOD ITEM HAS BEEN COMPROMISED AND CAN NOT BE USED IN FOOD PREPERATION.
Location: Kitchen (back)
Equipment: Wire shelving
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: WEAR HATS OR HAIR NETS AT ALL TIMES WHEN HANDLING FOOD.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: DO NOT RECYCLED "UNUSED" NAPKINS FROM CUSTOMERS TABLES. ASSUME ALL ITEMS LEFT AT TABLE ARE CONTAMINATED AND CAN NOT BE REUSED.
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: MOPS AND BROOMS STORED TOUCHING HAND SINK ON ONE SIDE. MOPS AND BROOMS ARE IN THE WAY, MOVE TO MOP STORAGE LOCATION AT MOP SINK.
Location: Kitchen
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: BAGS OF HALF-FROZEN FRENCH FRIES SITTING ON TOP OF FRYERS SHALL BE PLACED IN THE FREEZER. DO NOT ALLOW FROZEN FOOD ITEMS TO THAW. PLACE FROZEN INTO FRYERS.
Location: Cook line
Equipment: Deep fryer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REMOVE BLACK TAPE AND REPAIR DOOR HANDLE ON PEPSI COOLER BY THE FRYERS. BLACK TAPE CAN BE USED AS A QUICK FIX BUT NOT AS A PERMANENT SOLUTION TO REPAIRS.
Location: Kitchen
Equipment: Reach 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: COTAINERS OF FOOD STORED UNDER SHELVING UNITS ON FLOOR OF COOLER. ALL FOOD ITEMS ARE TO BE STORED 6 INCHES UP OFF OF THE FLOOR. REARRANGE COOLER TO ACCOMODATE AMOUNT OF FOOD.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LOWER DRAIN TRAY OF DISH MACHINE IS FILLED WITH FOOD DEBRIS. EMPTY TRAY AND KEEP CLEAN.
Location: Dish machine area
Equipment: Dishmachine
|
12/18/2013 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE CUTTING RAW CHICKEN WENT TO WALK-IN COOLER AND RETRIEVED A PAN OF FOOD. HANDS WERE BARE AND IN CONTACT WITH RAW CHICKEN. EMPLOYEE SHOULD HAVE WASHED HANDS AFTER LEAVING RAW CHICKEN. HIS HANDS CONTAMINATED COOLER HANDLE AND DOOR AND ANYTHING ELSE HE TOUCHED. EMPLOYEES NEED TRAINED WITH FOCUS ON WHEN TO WASH HANDS AND SPREADING CONTAMINATION IN THE KITCHEN.
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE USED KNIFE TO CUT UP RAW CHICKEN AND THEN USED SAME KNIFE TO CUT UP A RAW ONION. AVOID CONTAMINATION WHEN EVER POSSIBLE.
Location: Kitchen
Equipment: Prep table
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: REMOVE DENTED CANS FROM USABLE STOCK. DENTED CANS INDICATE THE FOOD ITEM HAS BEEN COMPROMISED AND CAN NOT BE USED IN FOOD PREPERATION.
Location: Kitchen (back)
Equipment: Wire shelving
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: WEAR HATS OR HAIR NETS AT ALL TIMES WHEN HANDLING FOOD.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: DO NOT RECYCLED "UNUSED" NAPKINS FROM CUSTOMERS TABLES. ASSUME ALL ITEMS LEFT AT TABLE ARE CONTAMINATED AND CAN NOT BE REUSED.
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: MOPS AND BROOMS STORED TOUCHING HAND SINK ON ONE SIDE. MOPS AND BROOMS ARE IN THE WAY, MOVE TO MOP STORAGE LOCATION AT MOP SINK.
Location: Kitchen
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: BAGS OF HALF-FROZEN FRENCH FRIES SITTING ON TOP OF FRYERS SHALL BE PLACED IN THE FREEZER. DO NOT ALLOW FROZEN FOOD ITEMS TO THAW. PLACE FROZEN INTO FRYERS.
Location: Cook line
Equipment: Deep fryer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REMOVE BLACK TAPE AND REPAIR DOOR HANDLE ON PEPSI COOLER BY THE FRYERS. BLACK TAPE CAN BE USED AS A QUICK FIX BUT NOT AS A PERMANENT SOLUTION TO REPAIRS.
Location: Kitchen
Equipment: Reach 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: COTAINERS OF FOOD STORED UNDER SHELVING UNITS ON FLOOR OF COOLER. ALL FOOD ITEMS ARE TO BE STORED 6 INCHES UP OFF OF THE FLOOR. REARRANGE COOLER TO ACCOMODATE AMOUNT OF FOOD.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LOWER DRAIN TRAY OF DISH MACHINE IS FILLED WITH FOOD DEBRIS. EMPTY TRAY AND KEEP CLEAN.
Location: Dish machine area
Equipment: Dishmachine
|
12/11/2013 | Routine |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: DISCONTINUE USING STRIP OUTLETS IN KITCHEN PREP AREA. STRIP COVERED IN GREASE AND FOOD DEBRIS. HAVE SUFFICIENT AMOUNT OF OUTLETS PROFESSIONALLY INSTALLED TO MEET YOUR EQUIPMENT NEEDS.
- 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: SHRIMP IN WALK-IN COOLER TESTING AT 49 dF. SHRIMP PROCESSED AT PREP TABLE IN LARGE BATCH. PROCESS SMALL PORTIONS AND MOVE QUICKLY IN AND OUT OF REFRIGERATION.
Location: Walk-in cooler
- Toxic material(s) separation (corrected)
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: CHEMICALS STORED WITH FOOD ITEMS AND EQUIPMENT AT SEVERAL PREP TABLES IN THE PREP AREA.
Location: Prep area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER AT DISH MACHINE TESTING AT 0 PPM. PROBLEM SHOOTED, NO RESOLVE. TECHNICIAN CONTACTED FOR SERVICE. USE 3-BAY SINK AND BLEACH AS SANITIZER UNTIL DISH MACHINE REPAIRED.
Location: Kitchen (front)
Equipment: Dishmachine
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1. REMOVE WOOD SHELF AT PREP TABLE BY CAN OPENER. USE RIGID PLASTIC OR METAL TO STORE KNIVES IN PREP AREA. 2. SEAL OR APPLY GLOSSY WHITE PAINT TO WOOD SHELF UNDERNEATH PREP TABLE NEAR COOKLINE. IF NOT MAINTAINED IN PROPER CONDITION, SHELF WILL NEED REMOVED. 3. SEAL METAL SHELVES UNDERNEATH PREP TABLES IN PREP AREA.
Location: Prep area
Equipment: Prep table
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: MOPS AND MOP BUCKET BLOCKING ACCESS TO HAND SINK. STORE IN ANOTHER LOCATION. KEEP HAND SINK AREA FREE AND CLEAR OF AN ITEMS EXCEPT SOAP AND HAND TOWELS.
Location: Kitchen (back)
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BEING USED IN COOK LINE AREA WHILE FOOD IS BEING PREPARED AND COOKED. ALWAYS SET UP IN-PLACE SANITIZER WHEN FOOD IS BEING HANDLED OR PREPARED.
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: PLASTIC CUTTING BOARD STORED BEHIND FAUCET AT 3-BAY SINK. MOVE BOARD TO SANITARY STORAGE AREA. LOCATION.
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SMALL UTENSILS USED FOR SLICING VEGETABLES ARE SOILED AND PLACED IN STORAGE. CLEAN AND SANITIZE UTENSILS AND MAINTAIN IN SANITARY CONDITION.
Location: Cook line
Equipment: Prep table
|
08/12/2013 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: DISCONTINUE USING STRIP OUTLETS IN KITCHEN PREP AREA. STRIP COVERED IN GREASE AND FOOD DEBRIS. HAVE SUFFICIENT AMOUNT OF OUTLETS PROFESSIONALLY INSTALLED TO MEET YOUR EQUIPMENT NEEDS.
- 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: SHRIMP IN WALK-IN COOLER TESTING AT 49 dF. SHRIMP PROCESSED AT PREP TABLE IN LARGE BATCH. PROCESS SMALL PORTIONS AND MOVE QUICKLY IN AND OUT OF REFRIGERATION.
Location: Walk-in cooler
- Toxic material(s) separation
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: CHEMICALS STORED WITH FOOD ITEMS AND EQUIPMENT AT SEVERAL PREP TABLES IN THE PREP AREA.
Location: Prep area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER AT DISH MACHINE TESTING AT 0 PPM. PROBLEM SHOOTED, NO RESOLVE. TECHNICIAN CONTACTED FOR SERVICE. USE 3-BAY SINK AND BLEACH AS SANITIZER UNTIL DISH MACHINE REPAIRED.
Location: Kitchen (front)
Equipment: Dishmachine
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1. REMOVE WOOD SHELF AT PREP TABLE BY CAN OPENER. USE RIGID PLASTIC OR METAL TO STORE KNIVES IN PREP AREA. 2. SEAL OR APPLY GLOSSY WHITE PAINT TO WOOD SHELF UNDERNEATH PREP TABLE NEAR COOKLINE. IF NOT MAINTAINED IN PROPER CONDITION, SHELF WILL NEED REMOVED. 3. SEAL METAL SHELVES UNDERNEATH PREP TABLES IN PREP AREA.
Location: Prep area
Equipment: Prep table
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: MOPS AND MOP BUCKET BLOCKING ACCESS TO HAND SINK. STORE IN ANOTHER LOCATION. KEEP HAND SINK AREA FREE AND CLEAR OF AN ITEMS EXCEPT SOAP AND HAND TOWELS.
Location: Kitchen (back)
Equipment: Dishmachine
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BEING USED IN COOK LINE AREA WHILE FOOD IS BEING PREPARED AND COOKED. ALWAYS SET UP IN-PLACE SANITIZER WHEN FOOD IS BEING HANDLED OR PREPARED.
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: PLASTIC CUTTING BOARD STORED BEHIND FAUCET AT 3-BAY SINK. MOVE BOARD TO SANITARY STORAGE AREA. LOCATION.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SMALL UTENSILS USED FOR SLICING VEGETABLES ARE SOILED AND PLACED IN STORAGE. CLEAN AND SANITIZE UTENSILS AND MAINTAIN IN SANITARY CONDITION.
Location: Cook line
Equipment: Prep table
|
08/07/2013 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall 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.
Comments: COOKED CHICKEN PLACED IN WALK-IN COOLER TESTING AT 143 DEGREES FAHRENHEIT. STORED IN LARGE CONTAINER WITH WRAP TO COVER. EMPLOYEE STATES CHICKEN HAS BEEN IN THE COOLER FOR AT LEAST ONE HOUR. FOLLOW PROPER PROCEDURES FOR PROPER COOLING OF FOOD ITEMS.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM, TOO STRONG. DISCARD AND MAKE FRESH SOLUTION. MAINTAIN BETWEEN 50-100 PPM.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN REACH-IN FREEZER BY COOK LINE.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCETS LEAKING AT 3-BAY SINK. REPAIR FAUCETS AND MAINTAIN.
Location: Three bay area
Equipment: 3-bay
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: KNIVE MISSING HANDLE WRAPPED WITH DUCT TAPE. DISCARD KNIFE, DO NOT USE.
Location: Prep area
|
04/17/2013 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall 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.
Comments: COOKED CHICKEN PLACED IN WALK-IN COOLER TESTING AT 143 DEGREES FAHRENHEIT. STORED IN LARGE CONTAINER WITH WRAP TO COVER. EMPLOYEE STATES CHICKEN HAS BEEN IN THE COOLER FOR AT LEAST ONE HOUR. FOLLOW PROPER PROCEDURES FOR PROPER COOLING OF FOOD ITEMS.
Location: Walk-in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM, TOO STRONG. DISCARD AND MAKE FRESH SOLUTION. MAINTAIN BETWEEN 50-100 PPM.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN REACH-IN FREEZER BY COOK LINE.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Meat sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCETS LEAKING AT 3-BAY SINK. REPAIR FAUCETS AND MAINTAIN.
Location: Three bay area
Equipment: 3-bay
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: KNIVE MISSING HANDLE WRAPPED WITH DUCT TAPE. DISCARD KNIFE, DO NOT USE.
Location: Prep area
|
04/08/2013 | 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: LARGE AMOUNTS OF RAW CHICKEN BEING PROCESSED AT PREP TABLE WITHOUT CONCERN FOR TEMPERATURE. CHICKEN TESTING AT 63 DEGREES FAHRENHEIT. CHICKEN DISCARDED, TIME COULD NOT BE ACCOUNTED FOR. PROCESS RAW CHICKEN IN SMALL AMOUNTS, KEEPING TEMPERATURE IN MIND.
Location: Prep area
Equipment: Prep table
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS OUT IN DRY STORAGE AREA. REPLACE BULBS.
Location: Back room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD STORED ON FLOOR OF WALK-IN COOLER. ELEVATE AT LEAST 6 INCHES.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD STORED WITHOUT LIDS OR PLASTIC WRAP IN WALK-IN COOLER.
Location: Walk-in cooler
|
12/28/2012 | 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: LARGE AMOUNTS OF RAW CHICKEN BEING PROCESSED AT PREP TABLE WITHOUT CONCERN FOR TEMPERATURE. CHICKEN TESTING AT 63 DEGREES FAHRENHEIT. CHICKEN DISCARDED, TIME COULD NOT BE ACCOUNTED FOR. PROCESS RAW CHICKEN IN SMALL AMOUNTS, KEEPING TEMPERATURE IN MIND.
Location: Prep area
Equipment: Prep table
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS OUT IN DRY STORAGE AREA. REPLACE BULBS.
Location: Back room
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD STORED ON FLOOR OF WALK-IN COOLER. ELEVATE AT LEAST 6 INCHES.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD STORED WITHOUT LIDS OR PLASTIC WRAP IN WALK-IN COOLER.
Location: Walk-in cooler
|
12/12/2012 | Routine |
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL DISH MACHINE DRAIN BOARD TO WALL.
Location: Dish machine area
- Additional Requirements (corrected)
a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
Correction: Implement additional requirements as written.
Comments: CONTACT PEST CONTROL COMPANY AND HAVE THE KITCHEN AND DINING ROOM TREATED. PROVIDE RECEIPT FOR SERVICE.
|
10/31/2012 | Non-Illness Complaint Recheck |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL DISH MACHINE DRAIN BOARD TO WALL.
Location: Dish machine area
- Additional Requirements
a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
Correction: Implement additional requirements as written.
Comments: CONTACT PEST CONTROL COMPANY AND HAVE THE KITCHEN AND DINING ROOM TREATED. PROVIDE RECEIPT FOR SERVICE.
|
10/23/2012 | Non-Illness Complaint |
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: STORE MEDICATIONS AWAY FROM FOOD STORAGE AND PREP AREAS.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE PROCESSING RAW CHICKEN DID NOT WASH HANDS AFTER LEAVING THE PREP TABLE.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN PLACED ABOVE COOKED CHICKEN AND SAUCES. SOME CONTAINERS ARE UNCOVERED.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MAINTAIN TOWELS AT HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: DISCONTINUE USING PLASTIC CARRY OUT CONTAINERS AS SCOOPS AT THE RICE COOKERS. PROVIDE A RIGID METAL OR PLASTIC UNTENSIL WITH A HANDLE.
Location: Kitchen
Equipment: Rice cooker
|
10/02/2012 | Recheck |
- Medicines storage and labeling
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: STORE MEDICATIONS AWAY FROM FOOD STORAGE AND PREP AREAS.
Location: Kitchen
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE PROCESSING RAW CHICKEN DID NOT WASH HANDS AFTER LEAVING THE PREP TABLE.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN PLACED ABOVE COOKED CHICKEN AND SAUCES. SOME CONTAINERS ARE UNCOVERED.
Location: Walk-in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MAINTAIN TOWELS AT HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: DISCONTINUE USING PLASTIC CARRY OUT CONTAINERS AS SCOOPS AT THE RICE COOKERS. PROVIDE A RIGID METAL OR PLASTIC UNTENSIL WITH A HANDLE.
Location: Kitchen
Equipment: Rice cooker
|
09/25/2012 | 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: MAINTAIN PHFs AT 41 DEGREES OR BELOW ON THE SALAD BAR.
Location: Buffet
- 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: DO NOT USE CARDBOARD BOXES FOR FOOD STORAGE. PROVIDE RIGID PLASTIC OR METAL CONTAINERS.
Location: Prep area
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE BLADE OF CAN OPENER.
Location: Kitchen
Equipment: Can opener
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: BAGS OF FRENCH FRIES NOT COMPLETELY FROZEN. PULL ONE FRECH FRY BAG AT A TIME AND MOVE THROUGH THE PRODUCT QUICKLY.
Location: Kitchen (front)
Equipment: reach in freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: MULTIPLE FOOD ITEMS UNCOVERED IN WALK-IN COOLER. SOME FOOD ITEMS WERE IN THE COOLER COOLING. ALWAYS PROVIDE LIDS OR WRAP TO COVER FOOD ITEMS WHEN IN STORAGE. DISCUSSED WRAPPING COOLING CONTAINERS AND LEAVING A CORNER OPEN ALLOWING HEAT TO EXIT.
Location: Walk-in cooler
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE SHELF HANGING FROM THE NORTHWEST CORNER OF THE PREP TABLE.
Location: Kitchen (back)
Equipment: Prep table
- 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: DO NOT USE CARRY OUT CONTAINERS AS SCOOPS IN THE BULK CONTAINERS. PROVIDE A UTENSIL WITH A HANDLE MADE OF RIGID PLASTIC OR METAL.
Location: Kitchen (back)
Equipment: Bulk food containers
|
06/18/2012 | 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: MAINTAIN PHFs AT 41 DEGREES OR BELOW ON THE SALAD BAR.
Location: Buffet
- 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: DO NOT USE CARDBOARD BOXES FOR FOOD STORAGE. PROVIDE RIGID PLASTIC OR METAL CONTAINERS.
Location: Prep area
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE BLADE OF CAN OPENER.
Location: Kitchen
Equipment: Can opener
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: BAGS OF FRENCH FRIES NOT COMPLETELY FROZEN. PULL ONE FRECH FRY BAG AT A TIME AND MOVE THROUGH THE PRODUCT QUICKLY.
Location: Kitchen (front)
Equipment: reach in freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: MULTIPLE FOOD ITEMS UNCOVERED IN WALK-IN COOLER. SOME FOOD ITEMS WERE IN THE COOLER COOLING. ALWAYS PROVIDE LIDS OR WRAP TO COVER FOOD ITEMS WHEN IN STORAGE. DISCUSSED WRAPPING COOLING CONTAINERS AND LEAVING A CORNER OPEN ALLOWING HEAT TO EXIT.
Location: Walk-in cooler
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE SHELF HANGING FROM THE NORTHWEST CORNER OF THE PREP TABLE.
Location: Kitchen (back)
Equipment: Prep table
- 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: DO NOT USE CARRY OUT CONTAINERS AS SCOOPS IN THE BULK CONTAINERS. PROVIDE A UTENSIL WITH A HANDLE MADE OF RIGID PLASTIC OR METAL.
Location: Kitchen (back)
Equipment: Bulk food containers
|
06/11/2012 | 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: RAW CHICKEN BEING PROCESSED. CHICKEN SITTING OUT TOO LONG AND IS MEASURING 44-45 DEGREES FAHRENHEIT. RECEIPT PROVIDED TO SHOW TIME OF DELIVERY. CHICKEN MOVED TO WALK IN COOLER TO COOL DOWN. DISCUSSED PROCESSING ONE CONTAINER AT A TIME AND WORKING QUICKLY.
Location: Kitchen
Equipment: Prep table
- 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: BLEACH BOTTLE STORED WITH FOOD ITEMS ON SHELF BELOW PREP TABLES. BOTTLE REMOVED.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER HANDLING SOILED DISHES. EMPLOYEE THEN HANDLED CLEAN DISHES.
- 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 STORED ABOVE COOKED CHICKEN AND VEGETABLES. FOODS MOVED TO PROPER STORAGE LOCATION.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BUCKET OF IN-PLACE SANITIZER IS TESTING AT 200+ PPM. MAINTAIN SANITIZER BETWEEN 50-100 PPM.
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: REMOVE CARDBOARD AND ALUMINUM FOIL LINING SHELVES BY COLD-TOP COOLER.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE DOOR HANDLES ON WALK-IN FREEZER AND ALL COOLERS DOORS.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO HAND TOWELS AT HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PLASTIC CARRY OUT CONTAINER BEING USED FOR SCOOPING STEAMED RICE. USE A RIGID METAL OR PLASTIC UTENSIL THAT IS DURABLE.
Location: Kitchen
Equipment: Rice cooker
|
03/08/2012 | 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: RAW CHICKEN BEING PROCESSED. CHICKEN SITTING OUT TOO LONG AND IS MEASURING 44-45 DEGREES FAHRENHEIT. RECEIPT PROVIDED TO SHOW TIME OF DELIVERY. CHICKEN MOVED TO WALK IN COOLER TO COOL DOWN. DISCUSSED PROCESSING ONE CONTAINER AT A TIME AND WORKING QUICKLY.
Location: Kitchen
Equipment: Prep table
- 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: BLEACH BOTTLE STORED WITH FOOD ITEMS ON SHELF BELOW PREP TABLES. BOTTLE REMOVED.
Location: Kitchen
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER HANDLING SOILED DISHES. EMPLOYEE THEN HANDLED CLEAN DISHES.
- 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 STORED ABOVE COOKED CHICKEN AND VEGETABLES. FOODS MOVED TO PROPER STORAGE LOCATION.
- 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: BUCKET OF IN-PLACE SANITIZER IS TESTING AT 200+ PPM. MAINTAIN SANITIZER BETWEEN 50-100 PPM.
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: REMOVE CARDBOARD AND ALUMINUM FOIL LINING SHELVES BY COLD-TOP COOLER.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE DOOR HANDLES ON WALK-IN FREEZER AND ALL COOLERS DOORS.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO HAND TOWELS AT HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: PLASTIC CARRY OUT CONTAINER BEING USED FOR SCOOPING STEAMED RICE. USE A RIGID METAL OR PLASTIC UTENSIL THAT IS DURABLE.
Location: Kitchen
Equipment: Rice cooker
|
02/29/2012 | Routine |
Restaurant representatives - add corrected or new information about CHINA BUFFET, 5202 E THOMPSON RD, Indianapolis, IN »