- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Box of whole raw eggs stored above produce inside of walk in cooler. Store all raw eggs below and away from all other food items.
Location: Walk-in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Combination mop / hand sink soiled in kitchen area. Clean and sanitize.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Grocery bags used for direct contact with food inside of reach in freezers. Grocery bags are not approved for direct contact. Use only food grade bags.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Clean.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below deep fry units and by ice machine area. Clean all soield floor space.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door on small cold top unit in poor repair, insulation is exposed. Repair. NOTE > DO NOT USE TAPE ETC. TO REPAIR.
Location: Cook line
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in cooler. Remove, Store on approved shelving. 2. Food items not covered inside of walk in cooler. Cover all foods that are not cooling.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in cooler. Remove, Store on approved shelving. 2. Food items not covered inside of walk in cooler. Cover all foods that are not cooling.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of small table by stove unit soiled. Clean.
Location: Cook line
|
08/28/2014 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Box of whole raw eggs stored above produce inside of walk in cooler. Store all raw eggs below and away from all other food items.
Location: Walk-in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Combination mop / hand sink soiled in kitchen area. Clean and sanitize.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Grocery bags used for direct contact with food inside of reach in freezers. Grocery bags are not approved for direct contact. Use only food grade bags.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled. Clean.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below deep fry units and by ice machine area. Clean all soield floor space.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door on small cold top unit in poor repair, insulation is exposed. Repair. NOTE > DO NOT USE TAPE ETC. TO REPAIR.
Location: Cook line
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in cooler. Remove, Store on approved shelving. 2. Food items not covered inside of walk in cooler. Cover all foods that are not cooling.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in cooler. Remove, Store on approved shelving. 2. Food items not covered inside of walk in cooler. Cover all foods that are not cooling.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of small table by stove unit soiled. Clean.
Location: Cook line
|
08/20/2014 | Routine |
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop inside of ice machine. Remove.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled by ice machine and small table. Clean.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door on small cold top / reach in cooler in poor repair. Repair door so as to provide a surface that is smooth and easily cleanable. Do not use tape etc. to repair.
Location: Cook line
Equipment: Cold top
|
03/20/2014 | Routine |
| No violation noted during this evaluation. | 12/31/2013 | Non-Illness Complaint |
- 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: 1. WD-40 oil can stored above three bay sink in back kitchen area. WD-40 is not approved for use in food prep areas. Remvoe.
Location: Kitchen (back)
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Grocery bags used to store food items inside of reach in freezer. Grocery bags are not approved for use for direct food contact. Use only food grade bags.
Location: Kitchen
Equipment: reach in freezer
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Box of cups on floor in small closet storage. Remove and store on approved shelving.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knife stored above three bay sink between electrical pipe and wall. Remove , clean and sanitize and store in approved manner. Do not store between pipe and wall. 2. Clean knives stored between cold top coolers on cooks line. Remove , Clean and sanitize and store in approved manner.
Location: Kitchen (back)
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knife stored above three bay sink between electrical pipe and wall. Remove , clean and sanitize and store in approved manner. Do not store between pipe and wall. 2. Clean knives stored between cold top coolers on cooks line. Remove , Clean and sanitize and store in approved manner.
Location: Kitchen (front)
- 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. Floor space soiled below all cooking equipment. Clean.
Location: Cook line
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Cloth towels used to line top of table for dishes etc. next to steam table. Remove, Cloth towels are not approved for use. Use Plastic or metal trays, bar netting etc.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out, Wet towels shall be stored in sanitizer when not in use.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard box used to store items inside on cooks line on top of small table by deep fry units. Do not re use boxes, Clardboard is not approved for use to store utensils in. Discard box after contents are used.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled at prep table by three bay sink. Clean. 2. Top of dish machine soiled. Clean. 3. Small metal wire shelving between deep fry unit and wok cooking unit soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled at prep table by three bay sink. Clean. 2. Top of dish machine soiled. Clean. 3. Small metal wire shelving between deep fry unit and wok cooking unit soiled. Clean.
Location: Kitchen (back)
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled at prep table by three bay sink. Clean. 2. Top of dish machine soiled. Clean. 3. Small metal wire shelving between deep fry unit and wok cooking unit soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Sides of deep fry unit and wok cooking unit soiled. Clean.
Location: Cook line
|
10/22/2013 | Recheck |
- 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: 1. WD-40 oil can stored above three bay sink in back kitchen area. WD-40 is not approved for use in food prep areas. Remvoe.
Location: Kitchen (back)
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Grocery bags used to store food items inside of reach in freezer. Grocery bags are not approved for use for direct food contact. Use only food grade bags.
Location: Kitchen
Equipment: reach in freezer
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Box of cups on floor in small closet storage. Remove and store on approved shelving.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knife stored above three bay sink between electrical pipe and wall. Remove , clean and sanitize and store in approved manner. Do not store between pipe and wall. 2. Clean knives stored between cold top coolers on cooks line. Remove , Clean and sanitize and store in approved manner.
Location: Kitchen (back)
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knife stored above three bay sink between electrical pipe and wall. Remove , clean and sanitize and store in approved manner. Do not store between pipe and wall. 2. Clean knives stored between cold top coolers on cooks line. Remove , Clean and sanitize and store in approved manner.
Location: Kitchen (front)
- 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. Floor space soiled below all cooking equipment. Clean.
Location: Cook line
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Cloth towels used to line top of table for dishes etc. next to steam table. Remove, Cloth towels are not approved for use. Use Plastic or metal trays, bar netting etc.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out, Wet towels shall be stored in sanitizer when not in use.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard box used to store items inside on cooks line on top of small table by deep fry units. Do not re use boxes, Clardboard is not approved for use to store utensils in. Discard box after contents are used.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled at prep table by three bay sink. Clean. 2. Top of dish machine soiled. Clean. 3. Small metal wire shelving between deep fry unit and wok cooking unit soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled at prep table by three bay sink. Clean. 2. Top of dish machine soiled. Clean. 3. Small metal wire shelving between deep fry unit and wok cooking unit soiled. Clean.
Location: Kitchen (back)
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled at prep table by three bay sink. Clean. 2. Top of dish machine soiled. Clean. 3. Small metal wire shelving between deep fry unit and wok cooking unit soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Sides of deep fry unit and wok cooking unit soiled. Clean.
Location: Cook line
|
10/15/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Combination prep top cooler / reach in cooler holding potentially hazardous food items at 60 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > ALL POTENTIALLY HAZARDOUS FOODS WERE DISCARDED AT TIME OF INSPECTION.
Location: Cook line
Equipment: Make table cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Wood block with bent nail on cooks line. Remove from establishment. Wood is not approved for use. 2. Used frozen cookie box used to store fried chips inside on cooks line .Do not re use any cardboard boxes, Use only food grade containers to store food items in. 3 Smal cardboard box has cooked fried chips inside on metal shelving by doors to kitchen. Do not re use any cardboard boxes, Use only food grade containers to store food items in.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Vent filters above cooking equipment soiled. Clean.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen. Repair.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic shelf above three bay sink soiled. clean.
Location: Kitchen (back)
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice scoop stored inside of ice machine with handle touching ice. Store scoop so that handle does not touch ice.
Location: Kitchen
Equipment: Ice machine
|
05/30/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Combination prep top cooler / reach in cooler holding potentially hazardous food items at 60 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. NOTE > ALL POTENTIALLY HAZARDOUS FOODS WERE DISCARDED AT TIME OF INSPECTION.
Location: Cook line
Equipment: Make table cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Wood block with bent nail on cooks line. Remove from establishment. Wood is not approved for use. 2. Used frozen cookie box used to store fried chips inside on cooks line .Do not re use any cardboard boxes, Use only food grade containers to store food items in. 3 Smal cardboard box has cooked fried chips inside on metal shelving by doors to kitchen. Do not re use any cardboard boxes, Use only food grade containers to store food items in.
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.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Vent filters above cooking equipment soiled. Clean.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen. Repair.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic shelf above three bay sink soiled. clean.
Location: Kitchen (back)
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice scoop stored inside of ice machine with handle touching ice. Store scoop so that handle does not touch ice.
Location: Kitchen
Equipment: Ice machine
|
05/22/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Vegetable peeler hanging on wall above cold top unit soiled. Clean and sanitize. 2. Small pink plastic container that has orange peels soiled on cooks line. Clean and sanitize.
Location: Cook line
- 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: 1. Access to hand sink blocked by stand mixer and fan. Remove away from hand sink so as to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. To go plastic grocery type bags being used to store food items inside of walk in cooler and reach in freezers. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags, wraps or containers to store food in.
Location: Cook line
- 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. Cooked egg rolls sitting out at room temperature on cooks line. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below. 2. Metal pan of soup sitting on top of steam table at room temp at 115 deg. F. Hold all potentially hazardous foods at 135 deg. F or above. Do not sit on top of steam table. Place in space provided for pan.
Location: Cook line
- 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. Cooked egg rolls sitting out at room temperature on cooks line. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below. 2. Metal pan of soup sitting on top of steam table at room temp at 115 deg. F. Hold all potentially hazardous foods at 135 deg. F or above. Do not sit on top of steam table. Place in space provided for pan.
Location: Kitchen (front)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guards misisng end caps on lights above three bay sink. Provide. 2. No light shiled on light in dry storage closet used for food items. Provide.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Inside of ice machine soiled. Clean and sanitize. Remove all ice before cleaning ice machine.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire metal shelf next to deep fry units soiled. Clean. 2. Two door storage cabinet on cooks line soiled inside. Clean. 3. White wood shelving inside of dry stock closed used for food items soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire metal shelf next to deep fry units soiled. Clean. 2. Two door storage cabinet on cooks line soiled inside. Clean. 3. White wood shelving inside of dry stock closed used for food items soiled. Clean.
Location: Cook line
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Open cans of food not covered inside of two door cabinet on cooks line. Cover open food items. 2. Food items not covered inside of walk in cooler. Cover all food items.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Open cans of food not covered inside of two door cabinet on cooks line. Cover open food items. 2. Food items not covered inside of walk in cooler. Cover all food items.
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil lining shelving of prep table and legs. Remove. Do not line equipment or shelving with foil.
Location: Kitchen (back)
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Plastic bags of frozen meat thawing out at room temperature in back kitchen area in bowls of standing water. Use approved methods to thaw all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1, Wet wiping towel sitting out at steam table in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space behind small cold top area on cooks line soiled. Clean all soiled wall space. 2. Floor space soiled behind ice machine on cooks line. Clean all soiled floor space.
Location: Cook line
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Knives stored between electrical tubing and wall above three bay sink. Remove, Store in approved manner.
Location: Kitchen (back)
|
12/18/2012 | 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. Cooked egg rolls sitting out at room temperature on cooks line. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below. 2. Metal pan of soup sitting on top of steam table at room temp at 115 deg. F. Hold all potentially hazardous foods at 135 deg. F or above. Do not sit on top of steam table. Place in space provided for pan.
Location: Cook line
- 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. Cooked egg rolls sitting out at room temperature on cooks line. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below. 2. Metal pan of soup sitting on top of steam table at room temp at 115 deg. F. Hold all potentially hazardous foods at 135 deg. F or above. Do not sit on top of steam table. Place in space provided for pan.
Location: Kitchen (front)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Vegetable peeler hanging on wall above cold top unit soiled. Clean and sanitize. 2. Small pink plastic container that has orange peels soiled on cooks line. Clean and sanitize.
Location: Cook line
- 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: 1. Access to hand sink blocked by stand mixer and fan. Remove away from hand sink so as to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. To go plastic grocery type bags being used to store food items inside of walk in cooler and reach in freezers. Plastic to go bags are not approved for direct contact with food items. Use only food grade bags, wraps or containers to store food in.
Location: Cook line
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Knives stored between electrical tubing and wall above three bay sink. Remove, Store in approved manner.
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. Wall space behind small cold top area on cooks line soiled. Clean all soiled wall space. 2. Floor space soiled behind ice machine on cooks line. Clean all soiled floor space.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1, Wet wiping towel sitting out at steam table in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Plastic bags of frozen meat thawing out at room temperature in back kitchen area in bowls of standing water. Use approved methods to thaw all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Foil lining shelving of prep table and legs. Remove. Do not line equipment or shelving with foil.
Location: Kitchen (back)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Open cans of food not covered inside of two door cabinet on cooks line. Cover open food items. 2. Food items not covered inside of walk in cooler. Cover all food items.
Location: Cook line
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Open cans of food not covered inside of two door cabinet on cooks line. Cover open food items. 2. Food items not covered inside of walk in cooler. Cover all food items.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire metal shelf next to deep fry units soiled. Clean. 2. Two door storage cabinet on cooks line soiled inside. Clean. 3. White wood shelving inside of dry stock closed used for food items soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wire metal shelf next to deep fry units soiled. Clean. 2. Two door storage cabinet on cooks line soiled inside. Clean. 3. White wood shelving inside of dry stock closed used for food items soiled. Clean.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Inside of ice machine soiled. Clean and sanitize. Remove all ice before cleaning ice machine.
Location: Kitchen
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guards misisng end caps on lights above three bay sink. Provide. 2. No light shiled on light in dry storage closet used for food items. Provide.
Location: Kitchen
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12/11/2012 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor below the fryers is soiled.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The wire rack by the fryer is soiled.
Location: Cook line
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07/18/2012 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: There is raw chicken over beef & raw pork liver over lettuce in the walk in cooler.
Location: Walk-in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace blown lights in the kitchen.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: There is a leak in the 3 bay sink drain line.
Location: Kitchen (back)
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: The ice scoop is laying in the ice of the ice machine. Store the scoop with the handle out of the ice or outside the ice machine in a cleanable container.
Location: Cook line
Equipment: Ice machine
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03/02/2012 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: There is raw chicken over beef & raw pork liver over lettuce in the walk in cooler.
Location: Walk-in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace blown lights in the kitchen.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: There is a leak in the 3 bay sink drain line.
Location: Kitchen (back)
Equipment: 3-bay
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: The ice scoop is laying in the ice of the ice machine. Store the scoop with the handle out of the ice or outside the ice machine in a cleanable container.
Location: Cook line
Equipment: Ice machine
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02/24/2012 | Routine |
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