- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: ONE EMPLOYEE WAS WEARING RUBBER KITCHEN GLOVES TO HANDLE FOOD AND THEN DISHES. DISCONTINUE.
- 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: ONE BUS TUB OF RAW CHICKEN OVER A BUS TUB OF PAR COOKED CHICKEN IN WALK IN COOLER. MAKE SURE TO STORE RAW CHICKEN BELOW PAR COOKED PRODUCT.
- 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: KEEPING OLD EGG CRATES. DISCONTINUE. DISPOSE OF AFTER EGGS ARE USED. CORRECTED
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: FOUR OR FIVE MOUSE DROPPINGS FOUND BELOW SODA UNIT. PLEASE REMOVE.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH TOWEL ON COUNTER. PLEASE STORE IN APPROVED STRENGTH SANITIZER SOLUTION.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. COOKED CHICKEN AT ROOM TEMPERATURE COOLING FOR CONTINUED FOOD PREP. DISCONTINUE. COOL IN WALK IN COOLER. CORRECTED2. CHICKEN COOLING STACKED IN LARGE BUS TUB. MAKE SURE TO COOL ON SHEET PAN DUE TO LARGE PORTION SIZE AND THEN MAY PLACE IN BUS TUB CONTAINER AFTER COOLING.
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: RAW CHICKEN IN VEGETABLE PREP SINK. REMOVE AND CLEAN AND SANITIZE SINK. NOTE: CHICKEN REMOVED AT TIME OF INSPECTION.NOT WASHING BROCCOLI IN VEGETABLE PREP SINK. WASH ALL FRUITS AND VEGETABLES.
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10/17/2014 | Recheck |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: ONE EMPLOYEE WAS WEARING RUBBER KITCHEN GLOVES TO HANDLE FOOD AND THEN DISHES. DISCONTINUE.
- 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: ONE BUS TUB OF RAW CHICKEN OVER A BUS TUB OF PAR COOKED CHICKEN IN WALK IN COOLER. MAKE SURE TO STORE RAW CHICKEN BELOW PAR COOKED PRODUCT.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. COOKED CHICKEN AT ROOM TEMPERATURE COOLING FOR CONTINUED FOOD PREP. DISCONTINUE. COOL IN WALK IN COOLER. CORRECTED2. CHICKEN COOLING STACKED IN LARGE BUS TUB. MAKE SURE TO COOL ON SHEET PAN DUE TO LARGE PORTION SIZE AND THEN MAY PLACE IN BUS TUB CONTAINER AFTER COOLING.
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: RAW CHICKEN IN VEGETABLE PREP SINK. REMOVE AND CLEAN AND SANITIZE SINK. NOTE: CHICKEN REMOVED AT TIME OF INSPECTION.NOT WASHING BROCCOLI IN VEGETABLE PREP SINK. WASH ALL FRUITS AND VEGETABLES.
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10/17/2014 | Illness Complaint Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: ONE EMPLOYEE WAS WEARING RUBBER KITCHEN GLOVES TO HANDLE FOOD AND THEN DISHES. DISCONTINUE.
- 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: ONE BUS TUB OF RAW CHICKEN OVER A BUS TUB OF PAR COOKED CHICKEN IN WALK IN COOLER. MAKE SURE TO STORE RAW CHICKEN BELOW PAR COOKED PRODUCT.
- 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: KEEPING OLD EGG CRATES. DISCONTINUE. DISPOSE OF AFTER EGGS ARE USED. CORRECTED
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: FOUR OR FIVE MOUSE DROPPINGS FOUND BELOW SODA UNIT. PLEASE REMOVE.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH TOWEL ON COUNTER. PLEASE STORE IN APPROVED STRENGTH SANITIZER SOLUTION.
- 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: 1. COOKED CHICKEN AT ROOM TEMPERATURE COOLING FOR CONTINUED FOOD PREP. DISCONTINUE. COOL IN WALK IN COOLER. CORRECTED2. CHICKEN COOLING STACKED IN LARGE BUS TUB. MAKE SURE TO COOL ON SHEET PAN DUE TO LARGE PORTION SIZE AND THEN MAY PLACE IN BUS TUB CONTAINER AFTER COOLING.
- 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: 1. COOKED CHICKEN AT ROOM TEMPERATURE COOLING FOR CONTINUED FOOD PREP. DISCONTINUE. COOL IN WALK IN COOLER. CORRECTED2. CHICKEN COOLING STACKED IN LARGE BUS TUB. MAKE SURE TO COOL ON SHEET PAN DUE TO LARGE PORTION SIZE AND THEN MAY PLACE IN BUS TUB CONTAINER AFTER COOLING.
- Fruit and/or vegetable washing
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: RAW CHICKEN IN VEGETABLE PREP SINK. REMOVE AND CLEAN AND SANITIZE SINK. NOTE: CHICKEN REMOVED AT TIME OF INSPECTION.NOT WASHING BROCCOLI IN VEGETABLE PREP SINK. WASH ALL FRUITS AND VEGETABLES.
|
10/10/2014 | Routine |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: ONE EMPLOYEE WAS WEARING RUBBER KITCHEN GLOVES TO HANDLE FOOD AND THEN DISHES. DISCONTINUE.
- 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: ONE BUS TUB OF RAW CHICKEN OVER A BUS TUB OF PAR COOKED CHICKEN IN WALK IN COOLER. MAKE SURE TO STORE RAW CHICKEN BELOW PAR COOKED PRODUCT.
- 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: 1. COOKED CHICKEN AT ROOM TEMPERATURE COOLING FOR CONTINUED FOOD PREP. DISCONTINUE. COOL IN WALK IN COOLER. CORRECTED2. CHICKEN COOLING STACKED IN LARGE BUS TUB. MAKE SURE TO COOL ON SHEET PAN DUE TO LARGE PORTION SIZE AND THEN MAY PLACE IN BUS TUB CONTAINER AFTER COOLING.
- 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: 1. COOKED CHICKEN AT ROOM TEMPERATURE COOLING FOR CONTINUED FOOD PREP. DISCONTINUE. COOL IN WALK IN COOLER. CORRECTED2. CHICKEN COOLING STACKED IN LARGE BUS TUB. MAKE SURE TO COOL ON SHEET PAN DUE TO LARGE PORTION SIZE AND THEN MAY PLACE IN BUS TUB CONTAINER AFTER COOLING.
- Fruit and/or vegetable washing
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: RAW CHICKEN IN VEGETABLE PREP SINK. REMOVE AND CLEAN AND SANITIZE SINK. NOTE: CHICKEN REMOVED AT TIME OF INSPECTION.NOT WASHING BROCCOLI IN VEGETABLE PREP SINK. WASH ALL FRUITS AND VEGETABLES.
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10/10/2014 | 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. Chicken wing cooked at room temperature at 86.1 deg F. Disposed of at time of inspection. Do not keep cooked foods at room temperature. CORRECTED2. Egg roll/spring roll at room temperature at 86.2 deg F. Disposed of at time of inspection. Do not keep cooked foods at room temperature. CORRECTED
- 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. Noodles at room temperature. Make sure to keep noodles not being put into portions in cooler until ready to pre-portion. 2. Prep top cooler holding raw chicken and raw beef at 44 deg F on top. Repair to hold foods at 41 deg F or below.
Location: Kitchen
Equipment: 2-bay
- 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. Noodles at room temperature. Make sure to keep noodles not being put into portions in cooler until ready to pre-portion. 2. Prep top cooler holding raw chicken and raw beef at 44 deg F on top. Repair to hold foods at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Dish in hand sink. Remove. Do not place anything in or on hand sinks.2. Dishes and sauces behind hand sink. Move. Do not store items in splash range of hand washing.
Location: Kitchen
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cooler cutting board is soiled. Please clean, resurface or replace.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling tiles out over walk in cooler/freezer. Please finish any repairs if needed and replace ceiling tiles.
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: Spill against wall in back of walk in cooler. Please clean floor where 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: Food stored with tools. Discontinue. Remove tools when do using. Store separate from food while using.
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Stacking pans of food on open food in walk in cooler. Discontinue. Provide firm lid between foods when stacking together after cooling to 41 deg F or below.
Location: Kitchen
Equipment: Walk in cooler
- Durability / utensils and equipment (corrected)
Equipment 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: Wood block holding up shelf in walk in cooler. Please remove. Use metal or heavy plastic smooth, non absorbent and easily cleanable support.
|
07/18/2014 | Recheck |
- Hot holding (corrected on site)
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. Chicken wing cooked at room temperature at 86.1 deg F. Disposed of at time of inspection. Do not keep cooked foods at room temperature. CORRECTED2. Egg roll/spring roll at room temperature at 86.2 deg F. Disposed of at time of inspection. Do not keep cooked foods at room temperature. CORRECTED
- 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. Noodles at room temperature. Make sure to keep noodles not being put into portions in cooler until ready to pre-portion. 2. Prep top cooler holding raw chicken and raw beef at 44 deg F on top. Repair to hold foods at 41 deg F or below.
Location: Kitchen
Equipment: 2-bay
- 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. Noodles at room temperature. Make sure to keep noodles not being put into portions in cooler until ready to pre-portion. 2. Prep top cooler holding raw chicken and raw beef at 44 deg F on top. Repair to hold foods at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Dish in hand sink. Remove. Do not place anything in or on hand sinks.2. Dishes and sauces behind hand sink. Move. Do not store items in splash range of hand washing.
Location: Kitchen
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cooler cutting board is soiled. Please clean, resurface or replace.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling tiles out over walk in cooler/freezer. Please finish any repairs if needed and replace ceiling tiles.
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: Spill against wall in back of walk in cooler. Please clean floor where 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: Food stored with tools. Discontinue. Remove tools when do using. Store separate from food while using.
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Stacking pans of food on open food in walk in cooler. Discontinue. Provide firm lid between foods when stacking together after cooling to 41 deg F or below.
Location: Kitchen
Equipment: Walk in cooler
- Durability / utensils and equipment
Equipment 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: Wood block holding up shelf in walk in cooler. Please remove. Use metal or heavy plastic smooth, non absorbent and easily cleanable support.
|
07/11/2014 | 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: Ground meat at room temperature. Please hold at 41 deg F or below.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: One employee drink without lid. Please provide lids and straws.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled peeler on knife rack. Please clean.
Location: Kitchen
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Wonton crisp outside of sneeze guard on buffet. Please place below sneeze guard or cover.
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Outside of bulk rice container is soiled. Please clean.
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: Ice machine kick plate inside ice machine is soiled. Please clean.
Location: Sales floor
Equipment: Ice machine
|
02/27/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Ground meat at room temperature. Please hold at 41 deg F or below.
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: One employee drink without lid. Please provide lids and straws.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled peeler on knife rack. Please clean.
Location: Kitchen
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Wonton crisp outside of sneeze guard on buffet. Please place below sneeze guard or cover.
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Outside of bulk rice container is soiled. Please 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: Ice machine kick plate inside ice machine is soiled. Please clean.
Location: Sales floor
Equipment: Ice machine
|
02/20/2014 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drinks without lids and straws. Provide.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife and peelers on knife rack. Clean and sanitize.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cutitng board soiled. Clean, resurface or replace.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: One dead roach and a few mice droppings. Remove. Allied pest control out on 8-10-2013. Continue to exterminate as needed.
- 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: Grease dripping from exhaust hood. Clean.Note: scheduled to clean exhaust hood 10-15-2013.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair prep top cooler to hold foods at 41 deg F or below. Note: using ice to maintain temperatures at this time.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Re-seal with silicone caulk 3 bay sink to wall.
- 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: Re-using cardboard. Discontinue.
|
10/02/2013 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drinks without lids and straws. Provide.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife and peelers on knife rack. Clean and sanitize.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cutitng board soiled. Clean, resurface or replace.
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: One dead roach and a few mice droppings. Remove. Allied pest control out on 8-10-2013. Continue to exterminate as needed.
- 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: Grease dripping from exhaust hood. Clean.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair prep top cooler to hold foods at 41 deg F or below. Note: using ice to maintain temperatures at this time.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Re-seal with silicone caulk 3 bay sink to wall.
- 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: Re-using cardboard. Discontinue.
|
09/26/2013 | 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. Two pans of cooked pasta at room temperature at 56 deg F and 60 deg F. Move to refrigerator after cooking to cool.2. Pan of raw beef at room temperature at 55.5 deg F. Move to cooler between preparation times.
Location: Kitchen
- 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: Dawn, bleach and other chemicals on bottom prep table shelf with food and sauces. Store chemicals separate from food.
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employees washed hands at vegetable prep sink without soap. Always wash hands at hand sink with soap and warm water for 20 seconds. Dry with paper towels.
Location: Kitchen
Equipment: 2-bay
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board on prep top cooler is worn. Clean, resurface or replace.
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employees washed hands in vegetable prep sink. Discontinue. Wash hands at hand sink only.
Location: Kitchen
Equipment: 2-bay
- Durability / utensils and equipment (corrected on site)
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: Peeled potatoes on chest freezer> Discontinue. Do not use chest freezer as prep table.
Location: Kitchen
|
04/26/2013 | 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. Two pans of cooked pasta at room temperature at 56 deg F and 60 deg F. Move to refrigerator after cooking to cool.2. Pan of raw beef at room temperature at 55.5 deg F. Move to cooler between preparation times.
Location: Kitchen
- 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: Dawn, bleach and other chemicals on bottom prep table shelf with food and sauces. Store chemicals separate from food.
Location: Kitchen
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employees washed hands at vegetable prep sink without soap. Always wash hands at hand sink with soap and warm water for 20 seconds. Dry with paper towels.
Location: Kitchen
Equipment: 2-bay
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board on prep top cooler is worn. Clean, resurface or replace.
Location: Kitchen
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employees washed hands in vegetable prep sink. Discontinue. Wash hands at hand sink only.
Location: Kitchen
Equipment: 2-bay
|
04/19/2013 | Routine |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Make sure to keep wet cloth towels in bleach water. CORRECTED
Location: Kitchen
- Thawing (corrected on site)
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: Make sure to thaw chicken under running cold water. CORRECTED
Location: Kitchen
Equipment: Prep sink
|
11/27/2012 | Routine |
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean prep top cooler cutting board.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
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06/05/2012 | Routine |
- 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: No proper hand washing. Wash hands in hand sink with soap and warm running water for 20 seconds.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Broccoli in box in hand sink. Do not store produce in or on hand sink to prevent possible contamination.2. Preparing raw meat at vegetable prep sink. Discontinue. Clean and sanitize sink before doing vegetable prep. Discontinue doing meat prep at vegetable prep sink. Do meat prep in sanitizer bay of three bay sink when not doing dishes.
- 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: Box of broccoli in hand sink. Blocking it from use. Do not store anything in or on 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. Do not cut plastic jugs in half and use as a scoop. Disposed of at time of inspection. 2. Using non food grade bags in walk in cooler to hold foods. Discontinue.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counter. Please store in approved strength sanitizer solution.
- 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 on floor in walk in freezer. Please store 6 inches off the floor.
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Foods stored on each other in walk in cooler. Only stack foods on each other with firm lids inbetween.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean bottom shelf on prep table.
- 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: Clean can opener.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Do not wash hands in prep 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: Do not wash and re-use zip lock bags.
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02/02/2012 | 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: No proper hand washing. Wash hands in hand sink with soap and warm running water for 20 seconds.
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Broccoli in box in hand sink. Do not store produce in or on hand sink to prevent possible contamination.2. Preparing raw meat at vegetable prep sink. Discontinue. Clean and sanitize sink before doing vegetable prep. Discontinue doing meat prep at vegetable prep sink. Do meat prep in sanitizer bay of three bay sink when not doing dishes.
- 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: Box of broccoli in hand sink. Blocking it from use. Do not store anything in or on 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. Do not cut plastic jugs in half and use as a scoop. Disposed of at time of inspection. 2. Using non food grade bags in walk in cooler to hold foods. Discontinue.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counter. Please store in approved strength sanitizer solution.
- 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 on floor in walk in freezer. Please store 6 inches off the floor.
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Foods stored on each other in walk in cooler. Only stack foods on each other with firm lids inbetween.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean bottom shelf on prep table.
- 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: Clean can opener.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Do not wash hands in prep 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: Do not wash and re-use zip lock bags.
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01/25/2012 | Routine |
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