- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
- 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. DISCONTINUE USING CARDBOARD BOXES (FOUR TOTAL BEING USED) FOR DRY NOODLES. USE EITHER PLASTIC OR METAL CONTAINERS AND PROVIDE PAPER TOWELS TO ABSORB GREASE. CARDBOARD BOXES BEING USED TO ALLOW GREASE TO ABSORB BUT ARE NOT EASILY CLEANABLE/NONABSORBANT. 2. GROCERY BAGS USED FOR FOOD STORAGE IN FREEZER. STORE FOODS IN FOOD GRADE BAGS.
Location: Kitchen
- 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. DISCONTINUE USING CARDBOARD BOXES (FOUR TOTAL BEING USED) FOR DRY NOODLES. USE EITHER PLASTIC OR METAL CONTAINERS AND PROVIDE PAPER TOWELS TO ABSORB GREASE. CARDBOARD BOXES BEING USED TO ALLOW GREASE TO ABSORB BUT ARE NOT EASILY CLEANABLE/NONABSORBANT. 2. GROCERY BAGS USED FOR FOOD STORAGE IN FREEZER. STORE FOODS IN FOOD GRADE BAGS.
Location: Kitchen
Equipment: Chest freezer
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SPLINTERED WOODEN HANDLE IN BULK CONTAINER OF RICE. REMOVED AND DISCARDED.
Location: Kitchen
Equipment: Bulk food containers
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER WAS NOT PRESENT BUT WAS CORRECTED ON SITE.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: RENEW CERTIFIED FOOD HANDLER CERTIFICATE.
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG DRY OR INVERT WET MOPS FOR PROPER DRYING.
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: FLOUR, SUGAR ETC.
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: DISCONTINUE USING SPONGES AT THREE BAY SINK FOR MANUAL WAREWASH. DO NOT USE FOR CLEANING ANY FOOD CONTACT SURFACES.
Location: Kitchen
- Unnecessary litter (corrected on site)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DISCARD SOILED MSG CONTAINER. DISCONTINUE USING SUCH EMPTY CONTAINERS FOR SUPPORTING BOWLS OR POTS/PANS. USE APPROVED PREP TABLES PROVIDED IN 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. CLEAN CEILING IN WALK IN COOLER. 2. CLEAN FLOOR UNDER PREP TABLE BY HAND SINK. 3. CLEAN FLOOR UNDER MOP SINK IN BACK. 4. CLEAN FLOORING UNDER SHELVING UNIT NEXT TO CHEST FREEZER. 5. CLEAN WALK IN COOLER DOOR.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN CEILING IN WALK IN COOLER. 2. CLEAN FLOOR UNDER PREP TABLE BY HAND SINK. 3. CLEAN FLOOR UNDER MOP SINK IN BACK. 4. CLEAN FLOORING UNDER SHELVING UNIT NEXT TO CHEST FREEZER. 5. CLEAN WALK IN COOLER DOOR.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN CEILING IN WALK IN COOLER. 2. CLEAN FLOOR UNDER PREP TABLE BY HAND SINK. 3. CLEAN FLOOR UNDER MOP SINK IN BACK. 4. CLEAN FLOORING UNDER SHELVING UNIT NEXT TO CHEST FREEZER. 5. CLEAN WALK IN COOLER DOOR.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN CEILING IN WALK IN COOLER. 2. CLEAN FLOOR UNDER PREP TABLE BY HAND SINK. 3. CLEAN FLOOR UNDER MOP SINK IN BACK. 4. CLEAN FLOORING UNDER SHELVING UNIT NEXT TO CHEST FREEZER. 5. CLEAN WALK IN COOLER DOOR.
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. CLEAN CEILING IN WALK IN COOLER. 2. CLEAN FLOOR UNDER PREP TABLE BY HAND SINK. 3. CLEAN FLOOR UNDER MOP SINK IN BACK. 4. CLEAN FLOORING UNDER SHELVING UNIT NEXT TO CHEST FREEZER. 5. CLEAN WALK IN COOLER DOOR.
Location: Walk-in cooler
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: PREPARE SANITIZER AND PLACE WET TOWELS IN SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL 3 BAY SINK TO THE WALL
Location: Kitchen
Equipment: 3-bay
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: KEEP ALL FOOD COVERED IN COOLERS AND FREEZERS.
Location: Kitchen
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN WOODEN STOOLS USED FOR SITTING IN KITCHEN. HEAVILY SOILED.
Location: Kitchen
|
09/11/2014 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
- 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. DISCONTINUE USING CARDBOARD BOXES (FOUR TOTAL BEING USED) FOR DRY NOODLES. USE EITHER PLASTIC OR METAL CONTAINERS AND PROVIDE PAPER TOWELS TO ABSORB GREASE. CARDBOARD BOXES BEING USED TO ALLOW GREASE TO ABSORB BUT ARE NOT EASILY CLEANABLE/NONABSORBANT. 2. GROCERY BAGS USED FOR FOOD STORAGE IN FREEZER. STORE FOODS IN FOOD GRADE BAGS.
Location: Kitchen
- 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. DISCONTINUE USING CARDBOARD BOXES (FOUR TOTAL BEING USED) FOR DRY NOODLES. USE EITHER PLASTIC OR METAL CONTAINERS AND PROVIDE PAPER TOWELS TO ABSORB GREASE. CARDBOARD BOXES BEING USED TO ALLOW GREASE TO ABSORB BUT ARE NOT EASILY CLEANABLE/NONABSORBANT. 2. GROCERY BAGS USED FOR FOOD STORAGE IN FREEZER. STORE FOODS IN FOOD GRADE BAGS.
Location: Kitchen
Equipment: Chest freezer
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SPLINTERED WOODEN HANDLE IN BULK CONTAINER OF RICE. REMOVED AND DISCARDED.
Location: Kitchen
Equipment: Bulk food containers
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER WAS NOT PRESENT BUT WAS CORRECTED ON SITE.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: RENEW CERTIFIED FOOD HANDLER CERTIFICATE.
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG DRY OR INVERT WET MOPS FOR PROPER DRYING.
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: FLOUR, SUGAR ETC.
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: DISCONTINUE USING SPONGES AT THREE BAY SINK FOR MANUAL WAREWASH. DO NOT USE FOR CLEANING ANY FOOD CONTACT SURFACES.
Location: Kitchen
- Unnecessary litter (corrected on site)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DISCARD SOILED MSG CONTAINER. DISCONTINUE USING SUCH EMPTY CONTAINERS FOR SUPPORTING BOWLS OR POTS/PANS. USE APPROVED PREP TABLES PROVIDED IN KITCHEN.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN CEILING IN WALK IN COOLER. 2. CLEAN FLOOR UNDER PREP TABLE BY HAND SINK. 3. CLEAN FLOOR UNDER MOP SINK IN BACK. 4. CLEAN FLOORING UNDER SHELVING UNIT NEXT TO CHEST FREEZER. 5. CLEAN WALK IN COOLER DOOR.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN CEILING IN WALK IN COOLER. 2. CLEAN FLOOR UNDER PREP TABLE BY HAND SINK. 3. CLEAN FLOOR UNDER MOP SINK IN BACK. 4. CLEAN FLOORING UNDER SHELVING UNIT NEXT TO CHEST FREEZER. 5. CLEAN WALK IN COOLER DOOR.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN CEILING IN WALK IN COOLER. 2. CLEAN FLOOR UNDER PREP TABLE BY HAND SINK. 3. CLEAN FLOOR UNDER MOP SINK IN BACK. 4. CLEAN FLOORING UNDER SHELVING UNIT NEXT TO CHEST FREEZER. 5. CLEAN WALK IN COOLER DOOR.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN CEILING IN WALK IN COOLER. 2. CLEAN FLOOR UNDER PREP TABLE BY HAND SINK. 3. CLEAN FLOOR UNDER MOP SINK IN BACK. 4. CLEAN FLOORING UNDER SHELVING UNIT NEXT TO CHEST FREEZER. 5. CLEAN WALK IN COOLER DOOR.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. CLEAN CEILING IN WALK IN COOLER. 2. CLEAN FLOOR UNDER PREP TABLE BY HAND SINK. 3. CLEAN FLOOR UNDER MOP SINK IN BACK. 4. CLEAN FLOORING UNDER SHELVING UNIT NEXT TO CHEST FREEZER. 5. CLEAN WALK IN COOLER DOOR.
Location: Walk-in cooler
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: PREPARE SANITIZER AND PLACE WET TOWELS IN SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL 3 BAY SINK TO THE WALL
Location: Kitchen
Equipment: 3-bay
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: KEEP ALL FOOD COVERED IN COOLERS AND FREEZERS.
Location: Kitchen
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN WOODEN STOOLS USED FOR SITTING IN KITCHEN. HEAVILY SOILED.
Location: Kitchen
|
09/03/2014 | Routine |
- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: SANITIZER TOO STRONG. CORRECTED. OWNER DOES HAVE TEST STRIPS AND DID USE TO CHECK CONCENTRATION.
|
09/03/2014 | Illness Complaint |
- 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 bags used to store raw meat inside of chest freezer in back kitchen area. Do not use plastic to go bags to store meats in. To go bags are not approved for direct contact with food. Use only food grade bags or wraps to store food in.
Location: Kitchen (back)
Equipment: Chest freezer
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mops not hung up. Hang up all wet mops to dry after use.
Location: Back room
|
05/05/2014 | Recheck |
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain stops misisng at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE > USE ALL THREE COMPARTMENTS OF THREE BAY SINK TO WASH AND SANITIZE DISHES AND UTENSILS. 1. WASH ------------- 2 RINSE ------------ 3. SANITIZE -------------------- AIR DRYwash= soap+ water rinse = water sanitize = water + sanitizer.
Location: Kitchen
Equipment: 3-bay
|
05/05/2014 | Illness Complaint Recheck |
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. To go plastic bags used to store raw meat inside of chest freezer in back kitchen area. Do not use plastic to go bags to store meats in. To go bags are not approved for direct contact with food. Use only food grade bags or wraps to store food in.
Location: Kitchen (back)
Equipment: Chest freezer
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mops not hung up. Hang up all wet mops to dry after use.
Location: Back room
|
04/28/2014 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain stops misisng at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE > USE ALL THREE COMPARTMENTS OF THREE BAY SINK TO WASH AND SANITIZE DISHES AND UTENSILS. 1. WASH ------------- 2 RINSE ------------ 3. SANITIZE -------------------- AIR DRYwash= soap+ water rinse = water sanitize = water + sanitizer.
Location: Kitchen
Equipment: 3-bay
|
04/28/2014 | Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with food debris. Do not allow to sit soiled. Clean and sanitize after each use.
Location: Kitchen (back)
Equipment: Slicer
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Soiled wet wiping towels sitting out on cooks line. Keep all towels clean. Store all wet wiping towels that are in use in approved sanitizer water. Only sit out clean dry towels.
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. Cardboard on shelving on cooks line area. Remove all cardboard. Clean and sanitize shelving.
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. Lids off of bulk food containers. Provide lids, keep lids on all bulk containers when not in use.
Location: Kitchen
Equipment: Bulk food containers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled. Clean.
Location: Kitchen
|
01/22/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with food debris. Do not allow to sit soiled. Clean and sanitize after each use.
Location: Kitchen (back)
Equipment: Slicer
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Soiled wet wiping towels sitting out on cooks line. Keep all towels clean. Store all wet wiping towels that are in use in approved sanitizer water. Only sit out clean dry towels.
Location: Cook line
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving on cooks line area. Remove all cardboard. Clean and sanitize shelving.
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. Lids off of bulk food containers. Provide lids, keep lids on all bulk containers when not in use.
Location: Kitchen
Equipment: Bulk food containers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled. Clean.
Location: Kitchen
|
01/15/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Co2 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay vegetable prep sink soiled inside, items stored inside of sink. Do not store any items in sink. Clean and sanitize sink, Use sink for all vegetable prep wash before cutting / preping.
Location: Kitchen
Equipment: Veg. Sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic to go plastic bags being used to store food items inside of walk in cooler, chest freezers in store. Do not use plastic to go bags / grocery bags for direct contact with food items. Use only food grade bags, wraps or containers to store food in.
- 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 in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving of walk in cooler. Do not use cardboard to line shelving . Shelf liners shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 2. Cardboard on shelving above cold top cooler. Do not line shelving with cardboard. Shelf liners shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 3. Used egg cartons being re used. Once eggs are removed from cartons discard used cartons. Do not use egg cartons for any other purpose.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving of walk in cooler. Do not use cardboard to line shelving . Shelf liners shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 2. Cardboard on shelving above cold top cooler. Do not line shelving with cardboard. Shelf liners shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 3. Used egg cartons being re used. Once eggs are removed from cartons discard used cartons. Do not use egg cartons for any other purpose.
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. Cardboard on shelving of walk in cooler. Do not use cardboard to line shelving . Shelf liners shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 2. Cardboard on shelving above cold top cooler. Do not line shelving with cardboard. Shelf liners shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 3. Used egg cartons being re used. Once eggs are removed from cartons discard used cartons. Do not use egg cartons for any other purpose.
Location: Kitchen
- 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: 1. Vegetables not being washed before cutitng / preping. 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.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Pan of raw chicken on floor of walk in cooler. Remove from floor. and store on apporved shelving. 2. Lids not on bulk food containers in kitchen and stock areas. Keep lids on when not in use.
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. Pan of raw chicken on floor of walk in cooler. Remove from floor. and store on apporved shelving. 2. Lids not on bulk food containers in kitchen and stock areas. Keep lids on when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving above three bay sink soiled. Clean all soiled shelving.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot and cold water not working at vegetable prep sink. Repair hot and cold water.
Location: Kitchen
Equipment: Veg. Sink
|
09/24/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Co2 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay vegetable prep sink soiled inside, items stored inside of sink. Do not store any items in sink. Clean and sanitize sink, Use sink for all vegetable prep wash before cutting / preping.
Location: Kitchen
Equipment: Veg. Sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic to go plastic bags being used to store food items inside of walk in cooler, chest freezers in store. Do not use plastic to go bags / grocery bags for direct contact with food items. Use only food grade bags, wraps or containers to store food in.
- 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 in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving of walk in cooler. Do not use cardboard to line shelving . Shelf liners shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 2. Cardboard on shelving above cold top cooler. Do not line shelving with cardboard. Shelf liners shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 3. Used egg cartons being re used. Once eggs are removed from cartons discard used cartons. Do not use egg cartons for any other purpose.
Location: Walk-in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving of walk in cooler. Do not use cardboard to line shelving . Shelf liners shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 2. Cardboard on shelving above cold top cooler. Do not line shelving with cardboard. Shelf liners shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 3. Used egg cartons being re used. Once eggs are removed from cartons discard used cartons. Do not use egg cartons for any other purpose.
Location: Cook line
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving of walk in cooler. Do not use cardboard to line shelving . Shelf liners shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 2. Cardboard on shelving above cold top cooler. Do not line shelving with cardboard. Shelf liners shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 3. Used egg cartons being re used. Once eggs are removed from cartons discard used cartons. Do not use egg cartons for any other purpose.
Location: Kitchen
- 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: 1. Vegetables not being washed before cutitng / preping. 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.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Pan of raw chicken on floor of walk in cooler. Remove from floor. and store on apporved shelving. 2. Lids not on bulk food containers in kitchen and stock areas. Keep lids on when not in use.
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. Pan of raw chicken on floor of walk in cooler. Remove from floor. and store on apporved shelving. 2. Lids not on bulk food containers in kitchen and stock areas. Keep lids on when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelving above three bay sink soiled. Clean all soiled shelving.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot and cold water not working at vegetable prep sink. Repair hot and cold water.
Location: Kitchen
Equipment: Veg. Sink
|
09/17/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained. Restrain all C02 tanks.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soiled boxes inside of one bay sink. Remove, Do not place any items inside of one bay sink. Clean and sanitize sink.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled in kitchen area. Clean hand sink including faucet handles.
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 being used to store food inside of chest freezers and stand up freezers in kitchen area. Grocery bags are not approved for direct contact of food. Use only food grade bags, wraps, containers to store food in.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at hand sink at all times.
Location: Kitchen
Equipment: Hand sink
|
05/23/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained. Restrain all C02 tanks.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soiled boxes inside of one bay sink. Remove, Do not place any items inside of one bay sink. Clean and sanitize sink.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled in kitchen area. Clean hand sink including faucet handles.
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 being used to store food inside of chest freezers and stand up freezers in kitchen area. Grocery bags are not approved for direct contact of food. Use only food grade bags, wraps, containers to store food in.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at hand sink at all times.
Location: Kitchen
Equipment: Hand sink
|
05/16/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks are not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on bottom shelves of prep tables in kitchen area. Remove, Cardboard is not approved for use. 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. 2. Cardboard on shelving inside of walk in cooler. Remove. 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.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on bottom shelves of prep tables in kitchen area. Remove, Cardboard is not approved for use. 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. 2. Cardboard on shelving inside of walk in cooler. Remove. 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.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food items not covered inside of walk in cooler. Cover all food items. 2. Container of cooked chicken sitting on floor of walk in cooler on used egg carton. Do not re-use egg cartons and remove chicken from floor.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot and cold runnig water not working at one bay sink. Repair to a sound working conditon. Provide both hot and cold water.
Location: Kitchen
|
01/18/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks are not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on bottom shelves of prep tables in kitchen area. Remove, Cardboard is not approved for use. 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. 2. Cardboard on shelving inside of walk in cooler. Remove. 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.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on bottom shelves of prep tables in kitchen area. Remove, Cardboard is not approved for use. 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. 2. Cardboard on shelving inside of walk in cooler. Remove. 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.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food items not covered inside of walk in cooler. Cover all food items. 2. Container of cooked chicken sitting on floor of walk in cooler on used egg carton. Do not re-use egg cartons and remove chicken from floor.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot and cold runnig water not working at one bay sink. Repair to a sound working conditon. Provide both hot and cold water.
Location: Kitchen
|
01/10/2013 | Routine |
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Discard old MSG barrels.
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: The floor below & behind the smoker is soiled.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The bus tub for utensil storage is broken. Discard..
Location: Kitchen
|
08/29/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There are soiled pans with flour in the dry storage room.
Location: Dry storage
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: The prep table was not sanitized after cutting chicken. Always wash, rinse & sanitize.
Location: Kitchen
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: The trash can is soiled.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the floor in the dry storage room.
Location: Dry storage
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: There are foods uncovered in the freezers & in dry storage.
Location: Kitchen (front)
|
04/17/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There are soiled pans with flour in the dry storage room.
Location: Dry storage
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: The pap table was not sanitized after cutting chicken. Always wash, rinse & sanitize.
Location: Kitchen
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: The trash can is soiled.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the floor in the dry storage room.
Location: Dry storage
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: There are foods uncovered in the freezers & in dry storage.
Location: Main bar
|
04/10/2012 | Routine |
| No violation noted during this evaluation. | 01/13/2012 | Non-Illness Complaint |
- 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: One pan of chicken pieces was 58-60 F. Discard. Maintain at 41 F or less or 135 F or more.
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: There were foods on the floor in the walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The black storage container is heavily soiled. Replace this container with one that is easily cleanable.2) Do not line walk in cooler shelves with cardboard.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The black storage container is heavily soiled. Replace this container with one that is easily cleanable.2) Do not line walk in cooler shelves with cardboard.
Location: Walk-in cooler
|
12/19/2011 | 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: One pan of chicken pieces was 58-60 F. Discard. Maintain at 41 F or less or 135 F or more.
Location: Cook line
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: There were foods on the floor in the walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The black storage container is heavily soiled. Replace this container with one that is easily cleanable.2) Do not line walk in cooler shelves with cardboard.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The black storage container is heavily soiled. Replace this container with one that is easily cleanable.2) Do not line walk in cooler shelves with cardboard.
Location: Walk-in cooler
|
12/16/2011 | Routine |
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