- 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: GARLIC IN OIL MIXTURE ON COOK LINE CART WITHOUT TEMPERATURE CONTROL
Location: Cook line
- 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: BOWL OF RAW BEEF ABOVE CONTAINER OF COOKED NOODLES. PLEASE STORE RAW ANIMAL PRODUCTS BELOW COOKED FOODS.
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.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
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.
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.
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: PLEASE THAW FOOD USING ONE OF THE ABOVE METHODS
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.
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: CONTAINERS OF FOOD ON FLOOR IN KITCHEN. PLEASE STORE OFF FLOOR
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE RINSED HANDS IN 3 BAY SINK. PLEASE WASH HANDS USING THE HAND SINK ONLY
Location: Kitchen
|
07/24/2014 | Recheck |
- 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: GARLIC IN OIL MIXTURE ON COOK LINE CART WITHOUT TEMPERATURE CONTROL
Location: Cook line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BOWL OF RAW BEEF ABOVE CONTAINER OF COOKED NOODLES. PLEASE STORE RAW ANIMAL PRODUCTS BELOW COOKED FOODS.
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.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
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.
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.
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: PLEASE THAW FOOD USING ONE OF THE ABOVE METHODS
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.
Location: Kitchen
- 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: CONTAINERS OF FOOD ON FLOOR IN KITCHEN. PLEASE STORE OFF FLOOR
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE RINSED HANDS IN 3 BAY SINK. PLEASE WASH HANDS USING THE HAND SINK ONLY
Location: Kitchen
|
07/17/2014 | 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: GARLIC IN OIL MIXTURE ON COOK LINE CART WITHOUT TEMPERATURE CONTROL
Location: Cook line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BOWL OF RAW BEEF ABOVE CONTAINER OF COOKED NOODLES. PLEASE STORE RAW ANIMAL PRODUCTS BELOW COOKED FOODS.
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.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
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.
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.
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: 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: PLEASE THAW FOOD USING ONE OF THE ABOVE METHODS
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.
Location: Kitchen
- 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: CONTAINERS OF FOOD ON FLOOR IN KITCHEN. PLEASE STORE OFF FLOOR
Location: Kitchen
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE RINSED HANDS IN 3 BAY SINK. PLEASE WASH HANDS USING THE HAND SINK ONLY
Location: Kitchen
|
07/10/2014 | 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: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: PLEASE KEEP PERSONAL BEVERAGES OFF OF PREP TABLES, AND USE A CONTAINER WITH A LID AND STRAW
Location: Kitchen
- 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: PLEASE STORE RAW ANIMAL PRODUCTS (LIKE RAW CHICKEN, RAW SEAFOOD, AND RAW EGGS) BELOW COOKED FOODS
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER CONCENTRATION TOO LOW.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: PLEASE CLEAN KITCHEN TRASH CAN
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: PLEASE CLEAN COOK LINE HOOD FILTERS
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.
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.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: PLEASE DO NOT USE A CLOTH NAPKIN TO WRAP OR COVER NOODLES. USE AN APPROVED PLASTIC WRAP OR CONTAINER
Location: Walk-in cooler
|
03/25/2014 | Recheck |
- No hand washing (when) (corrected on site)
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: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: PLEASE KEEP PERSONAL BEVERAGES OFF OF PREP TABLES, AND USE A CONTAINER WITH A LID AND STRAW
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE STORE RAW ANIMAL PRODUCTS (LIKE RAW CHICKEN, RAW SEAFOOD, AND RAW EGGS) BELOW COOKED FOODS
Location: Kitchen
- 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: IN PLACE SANITIZER CONCENTRATION TOO LOW.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: PLEASE CLEAN KITCHEN TRASH CAN
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: PLEASE CLEAN COOK LINE HOOD FILTERS
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.
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.
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen
- Linens food contact (corrected on site)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: PLEASE DO NOT USE A CLOTH NAPKIN TO WRAP OR COVER NOODLES. USE AN APPROVED PLASTIC WRAP OR CONTAINER
Location: Walk-in cooler
|
03/18/2014 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: PLEASE DO NOT DRINK FROM BEVERAGES WHILE WORKING AT THE PREP TABLES OR COOK LINE
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: DO NOT STORE FOOD IN PLASTIC GROCERY BAGS.
Location: Walk-in cooler
- 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: STORE RAW CHICKEN BELOW OTHER RAW ANIMAL PRODUCTS, INCLUDING EGGS
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK SOILED. PLEASE CLEAN AND SANITIZE
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
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: PLEASE CLEAN WALLS AND FLOORS THROUGHOUT KITCHEN AND PREP AREA
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: THAW USING ONE OF THE ABOVE METHODS
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.
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: PLEASE KEEP BULK FOOD CONTAINERS COVERED2: DO NOT STORE CONTAINERS OF FOOD ON FLOOR
Location: Dry storage
- 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: PLEASE KEEP BULK FOOD CONTAINERS COVERED2: DO NOT STORE CONTAINERS OF FOOD ON FLOOR
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: MAKE TABLE COOLER INTERIOR, EXTERIOR, AND HANDLES2: WALK IN COOLER SHELVES3: RACK WHERE RICE COOKER IS KEPT
Location: Kitchen
|
12/09/2013 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: PLEASE DO NOT DRINK FROM BEVERAGES WHILE WORKING AT THE PREP TABLES OR COOK LINE
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: DO NOT STORE FOOD IN PLASTIC GROCERY BAGS.
Location: Walk-in cooler
- 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: STORE RAW CHICKEN BELOW OTHER RAW ANIMAL PRODUCTS, INCLUDING EGGS
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK SOILED. PLEASE CLEAN AND SANITIZE
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
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: PLEASE CLEAN WALLS AND FLOORS THROUGHOUT KITCHEN AND PREP AREA
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: THAW USING ONE OF THE ABOVE METHODS
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.
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: PLEASE KEEP BULK FOOD CONTAINERS COVERED2: DO NOT STORE CONTAINERS OF FOOD ON FLOOR
Location: Dry storage
- 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: 1: PLEASE KEEP BULK FOOD CONTAINERS COVERED2: DO NOT STORE CONTAINERS OF FOOD ON FLOOR
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: MAKE TABLE COOLER INTERIOR, EXTERIOR, AND HANDLES2: WALK IN COOLER SHELVES3: RACK WHERE RICE COOKER IS KEPT
Location: Kitchen
|
12/03/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Kitchen
- No hand washing (when) (corrected on site)
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: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: PLEASE DO NOT DRINK FROM BEVERAGES WHILE WORKING AT THE PREP TABLES OR COOK LINE
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: DO NOT STORE FOOD IN PLASTIC GROCERY BAGS.
Location: Walk-in cooler
- 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: STORE RAW CHICKEN BELOW OTHER RAW ANIMAL PRODUCTS, INCLUDING EGGS
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK SOILED. PLEASE CLEAN AND SANITIZE
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
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: PLEASE CLEAN WALLS AND FLOORS THROUGHOUT KITCHEN AND PREP AREA
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: THAW USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Fruit and/or vegetable washing (corrected on site)
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.
Location: Kitchen
- 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: 1: PLEASE KEEP BULK FOOD CONTAINERS COVERED2: DO NOT STORE CONTAINERS OF FOOD ON FLOOR
Location: Dry storage
- 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: 1: PLEASE KEEP BULK FOOD CONTAINERS COVERED2: DO NOT STORE CONTAINERS OF FOOD ON FLOOR
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: MAKE TABLE COOLER INTERIOR, EXTERIOR, AND HANDLES2: WALK IN COOLER SHELVES3: RACK WHERE RICE COOKER IS KEPT
Location: Kitchen
|
11/25/2013 | Routine |
- 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: LARGE BOWL OF COOKED RICE HELD WITHOUT TEMPERATURE CONTROL. TEMPERATURE WAS 79 DEGREES F. COOKED RICE MUST BE HELD HOT AT 135 DEGREES F OR ABOVE, OR KEPT COLD AT OR BELOW 41 DEGREES F
Location: Kitchen
- 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: POTENTIALLY HAZARDOUS FOODS IN THE COLD TOP WERE AT 47 DEGREES F. HOLD AT 41 DEGREES F OR BELOW
Location: Kitchen
Equipment: Cold top
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CHEMICAL SPRAY BOTTLE MISSING A LABEL. PLEASE WRITE THE NAME OF THE CHEMICAL ON THE BOTTLE.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER HANDLING RAW BEEF. HANDS NEED TO BE WASHED AFTER CONTACTING RAW ANIMAL PRODUCTS AND BEFORE SWITCHING TO A NEW TASK.
- 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: LARGE QUANTITY OF RAW BEEF BEING PREPPED ON SAME PREP SURFACE WHERE PRODUCE WAS BEING STORED. PRODUCE WAS NOT IN A CONTAINER.
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 MUST USE SOAP WHEN WASHING HANDS.
Location: Kitchen
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: HEAVILY DAMAGED AND DENTED CAN ON SHELF IN DRY STORAGE ROOM. PLEASE DISCARD DAMAGED PACKAGES AND CANS
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: EMPLOYEE WASHED AND RINSED A DISH, BUT DID NOT USE SANITIZER
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: LARGE NUMBER OF DEAD INSECTS IN GLUE TRAPS IN THE DRY STORAGE AREA. REMOVE TRAPS WHEN THEY BECOME FULL.
Location: Dry storage
- 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: WALLS AND FLOORS OF KITCHEN HEAVILY SOILED. PLEASE CLEAN.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: BOWL OF SHRIMP THAWING AT ROOM TEMPERATURE. THAW USING ONE OF THE ABOVE DESCRIBED METHODS.
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: VEGETABLES MUST BE WASHED BEFORE CUTTING.
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: CONTAINERS OF FOOD ON FLOOR IN KITCHEN
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: BULK FOOD BINS SOILED. PLEASE CLEAN.
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE RINSED HANDS IN TWO BAY PREP SINK. ONLY WASH HANDS IN THE HANDSINK.
Location: Kitchen
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: CLOTH NAPKIN COVERING BOWL OF NOODLES IN REACH IN COOLER. DO NOT USE CLOTH NAPKINS TO COVER BOWLS OF FOOD.
Location: Kitchen
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: EMPLOYEE WASHED AND RINSED A DISH IN THE TWO BAY PREP SINK.USE THE THREE BAY SINK FOR WASHING DISHES
Location: Kitchen
|
07/31/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: LARGE BOWL OF COOKED RICE HELD WITHOUT TEMPERATURE CONTROL. TEMPERATURE WAS 79 DEGREES F. COOKED RICE MUST BE HELD HOT AT 135 DEGREES F OR ABOVE, OR KEPT COLD AT OR BELOW 41 DEGREES F
Location: Kitchen
- 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: POTENTIALLY HAZARDOUS FOODS IN THE COLD TOP WERE AT 47 DEGREES F. HOLD AT 41 DEGREES F OR BELOW
Location: Kitchen
Equipment: Cold top
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CHEMICAL SPRAY BOTTLE MISSING A LABEL. PLEASE WRITE THE NAME OF THE CHEMICAL ON THE BOTTLE.
Location: Kitchen
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER HANDLING RAW BEEF. HANDS NEED TO BE WASHED AFTER CONTACTING RAW ANIMAL PRODUCTS AND BEFORE SWITCHING TO A NEW TASK.
- 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: LARGE QUANTITY OF RAW BEEF BEING PREPPED ON SAME PREP SURFACE WHERE PRODUCE WAS BEING STORED. PRODUCE WAS NOT IN A CONTAINER.
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 MUST USE SOAP WHEN WASHING HANDS.
Location: Kitchen
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: HEAVILY DAMAGED AND DENTED CAN ON SHELF IN DRY STORAGE ROOM. PLEASE DISCARD DAMAGED PACKAGES AND CANS
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: EMPLOYEE WASHED AND RINSED A DISH, BUT DID NOT USE SANITIZER
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: LARGE NUMBER OF DEAD INSECTS IN GLUE TRAPS IN THE DRY STORAGE AREA. REMOVE TRAPS WHEN THEY BECOME FULL.
Location: Dry storage
- 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: WALLS AND FLOORS OF KITCHEN HEAVILY SOILED. PLEASE CLEAN.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: BOWL OF SHRIMP THAWING AT ROOM TEMPERATURE. THAW USING ONE OF THE ABOVE DESCRIBED METHODS.
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: VEGETABLES MUST BE WASHED BEFORE CUTTING.
Location: Kitchen
- 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: CONTAINERS OF FOOD ON FLOOR IN KITCHEN
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: BULK FOOD BINS SOILED. PLEASE CLEAN.
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE RINSED HANDS IN TWO BAY PREP SINK. ONLY WASH HANDS IN THE HANDSINK.
Location: Kitchen
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: CLOTH NAPKIN COVERING BOWL OF NOODLES IN REACH IN COOLER. DO NOT USE CLOTH NAPKINS TO COVER BOWLS OF FOOD.
Location: Kitchen
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: EMPLOYEE WASHED AND RINSED A DISH IN THE TWO BAY PREP SINK.USE THE THREE BAY SINK FOR WASHING DISHES
Location: Kitchen
|
07/25/2013 | 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: LARGE BOWL OF COOKED RICE HELD WITHOUT TEMPERATURE CONTROL. TEMPERATURE WAS 79 DEGREES F. COOKED RICE MUST BE HELD HOT AT 135 DEGREES F OR ABOVE, OR KEPT COLD AT OR BELOW 41 DEGREES F
Location: Kitchen
- 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: POTENTIALLY HAZARDOUS FOODS IN THE COLD TOP WERE AT 47 DEGREES F. HOLD AT 41 DEGREES F OR BELOW
Location: Kitchen
Equipment: Cold top
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CHEMICAL SPRAY BOTTLE MISSING A LABEL. PLEASE WRITE THE NAME OF THE CHEMICAL ON THE BOTTLE.
Location: Kitchen
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS AFTER HANDLING RAW BEEF. HANDS NEED TO BE WASHED AFTER CONTACTING RAW ANIMAL PRODUCTS AND BEFORE SWITCHING TO A NEW TASK.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: LARGE QUANTITY OF RAW BEEF BEING PREPPED ON SAME PREP SURFACE WHERE PRODUCE WAS BEING STORED. PRODUCE WAS NOT IN A CONTAINER.
Location: Kitchen
- Improper hand washing (corrected on site)
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 MUST USE SOAP WHEN WASHING HANDS.
Location: Kitchen
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: HEAVILY DAMAGED AND DENTED CAN ON SHELF IN DRY STORAGE ROOM. PLEASE DISCARD DAMAGED PACKAGES AND CANS
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: EMPLOYEE WASHED AND RINSED A DISH, BUT DID NOT USE SANITIZER
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: LARGE NUMBER OF DEAD INSECTS IN GLUE TRAPS IN THE DRY STORAGE AREA. REMOVE TRAPS WHEN THEY BECOME FULL.
Location: Dry storage
- 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: WALLS AND FLOORS OF KITCHEN HEAVILY SOILED. PLEASE CLEAN.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: BOWL OF SHRIMP THAWING AT ROOM TEMPERATURE. THAW USING ONE OF THE ABOVE DESCRIBED METHODS.
Location: Kitchen
- Fruit and/or vegetable washing (corrected on site)
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: VEGETABLES MUST BE WASHED BEFORE CUTTING.
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: CONTAINERS OF FOOD ON FLOOR IN KITCHEN
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: BULK FOOD BINS SOILED. PLEASE CLEAN.
Location: Kitchen
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE RINSED HANDS IN TWO BAY PREP SINK. ONLY WASH HANDS IN THE HANDSINK.
Location: Kitchen
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: CLOTH NAPKIN COVERING BOWL OF NOODLES IN REACH IN COOLER. DO NOT USE CLOTH NAPKINS TO COVER BOWLS OF FOOD.
Location: Kitchen
- Unapproved use of two bay (corrected on site)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: EMPLOYEE WASHED AND RINSED A DISH IN THE TWO BAY PREP SINK.USE THE THREE BAY SINK FOR WASHING DISHES
Location: Kitchen
|
07/17/2013 | Routine |
- 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. Food stored in plastic to go bags inside of chest freezer in kitchen area. Plastic to go bags are not approved for direct contact wtih food. Use only food grade bags, wraps, containers to store food in.
Location: Kitchen
Equipment: Chest freezer
- 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. Food stored in plastic to go bags inside of chest freezer in kitchen area. Plastic to go bags are not approved for direct contact wtih food. Use only food grade bags, wraps, containers to store food in.
Location: -
- 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: PLEASE STORE RAW MEAT BELOW COOKED FOODS AND PRODUCE
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN AND SANITIZE CAN OPENER
Location: Kitchen
Equipment: Can opener
- 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 potenttially hazardous chicken sitting out at room temperature between 89 and 110 deg. F. Do not allow cooked chicken to sit out at room temperature. Either hold hot at 135 deg. F. or above or use approved methods to cool and hold at 41 deg. F or below. NOTE > REPEAT VIOLATION.
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 potenttially hazardous chicken sitting out at room temperature between 89 and 110 deg. F. Do not allow cooked chicken to sit out at room temperature. Either hold hot at 135 deg. F. or above or use approved methods to cool and hold at 41 deg. F or below. NOTE > REPEAT VIOLATION.
Location: -
- 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. Large gray plastic container of cooked chicken cooling inside of walk in cooler at 56 deg. F. Use only approved methods to cool hot foods. NOTE > REPEAT VIOLATION.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No thermometer inside of bottom section of blace reach in cooler on cooks line. Provide a working thermometer.
Location: Kitchen
Equipment: Upright 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: PLEASE DISCARD CARDBOARD EGG CARTONS WHEN THEY ARE EMPTY
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: PLEASE WASH VEGETABLES BEFORE CHOPPING THEM
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: BOXE OF RAW WHOLE EGGS ON FLOOR OF WALK IN COOLER. REMOVE FROM FLOOR AND STORE ON APPROVED SHELVING.
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: BOXE OF RAW WHOLE EGGS ON FLOOR OF WALK IN COOLER. REMOVE FROM FLOOR AND STORE ON APPROVED SHELVING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN EXTERIOR OF PREP SINK INCLUDING DRAIN BOARDS ON SINK (the one below the window)
Location: Kitchen
Equipment: Prep sink
- Soiled outer clothing (corrected)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: EMPLOYEES SHOULD NOT WEAR THEIR APRONS INTO THE RESTROOM
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. One light not working in exhaust hood. Replace light.
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: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN
Location: Kitchen
- 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. Box of raw chicken thawing out at room temperature inside of three bay sink. Use only approved methods to thaw frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION. 1. Bag of frozen meat thawing at room temperature. 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
|
04/24/2013 | 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 potenttially hazardous chicken sitting out at room temperature between 89 and 110 deg. F. Do not allow cooked chicken to sit out at room temperature. Either hold hot at 135 deg. F. or above or use approved methods to cool and hold at 41 deg. F or below. NOTE > REPEAT VIOLATION.
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 potenttially hazardous chicken sitting out at room temperature between 89 and 110 deg. F. Do not allow cooked chicken to sit out at room temperature. Either hold hot at 135 deg. F. or above or use approved methods to cool and hold at 41 deg. F or below. NOTE > REPEAT VIOLATION.
Location: -
- 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. Food stored in plastic to go bags inside of chest freezer in kitchen area. Plastic to go bags are not approved for direct contact wtih food. Use only food grade bags, wraps, containers to store food in.
Location: Kitchen
Equipment: Chest freezer
- 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. Food stored in plastic to go bags inside of chest freezer in kitchen area. Plastic to go bags are not approved for direct contact wtih food. Use only food grade bags, wraps, containers to store food in.
Location: -
- 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: PLEASE STORE RAW MEAT BELOW COOKED FOODS AND PRODUCE
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN AND SANITIZE CAN OPENER
Location: Kitchen
Equipment: Can opener
- Soiled outer clothing (corrected)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: EMPLOYEES SHOULD NOT WEAR THEIR APRONS INTO THE RESTROOM
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. One light not working in exhaust hood. Replace light.
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: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN
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. Box of raw chicken thawing out at room temperature inside of three bay sink. Use only approved methods to thaw frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION. 1. Bag of frozen meat thawing at room temperature. 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
- 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. Large gray plastic container of cooked chicken cooling inside of walk in cooler at 56 deg. F. Use only approved methods to cool hot foods. NOTE > REPEAT VIOLATION.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. No thermometer inside of bottom section of blace reach in cooler on cooks line. Provide a working thermometer.
Location: Kitchen
Equipment: Upright 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: PLEASE DISCARD CARDBOARD EGG CARTONS WHEN THEY ARE EMPTY
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: PLEASE WASH VEGETABLES BEFORE CHOPPING THEM
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: BOXE OF RAW WHOLE EGGS ON FLOOR OF WALK IN COOLER. REMOVE FROM FLOOR AND STORE ON APPROVED SHELVING.
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: BOXE OF RAW WHOLE EGGS ON FLOOR OF WALK IN COOLER. REMOVE FROM FLOOR AND STORE ON APPROVED SHELVING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN EXTERIOR OF PREP SINK INCLUDING DRAIN BOARDS ON SINK (the one below the window)
Location: Kitchen
Equipment: Prep sink
|
04/17/2013 | 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 fried rice sitting out at room temperature at 82 deg. F on cooks line. Do not sit potentially hazardous cooked rice out at room temperature. Either hold hot at 135 deg. F or above or use approved methods to cool hot rice then hold at 41 deg. F. or below. 2. Cooked potentially hazardous chicken sitting out at room temperature at 72 deg. F Do not sit potentially hazardous cooked rice out at room temperature. Either hold hot at 135 deg. F or above or use approved methods to cool hot chicken and hold at 41 deg. F or belolw. NOTE > CHICKEN AND RICE WAS DISCARDED AT TIME OF INSPECTION.
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 fried rice sitting out at room temperature at 82 deg. F on cooks line. Do not sit potentially hazardous cooked rice out at room temperature. Either hold hot at 135 deg. F or above or use approved methods to cool hot rice then hold at 41 deg. F. or below. 2. Cooked potentially hazardous chicken sitting out at room temperature at 72 deg. F Do not sit potentially hazardous cooked rice out at room temperature. Either hold hot at 135 deg. F or above or use approved methods to cool hot chicken and hold at 41 deg. F or belolw. NOTE > CHICKEN AND RICE WAS DISCARDED AT TIME OF INSPECTION.
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: PLEASE DO NOT USE PLASTIC GROCERY BAGS FOR FOOD STORAGE PLASTIC GROCERY BAGS / TO GO BAGS ARE NOT APPROVED FOR DIRECT CONTACT WITH FOOD. USE ONLY FOOD GRADE BAGS, WRAPS. CONTAINERS TO STORE FOOD IN.
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: PLEASE DO NOT USE PLASTIC GROCERY BAGS FOR FOOD STORAGE PLASTIC GROCERY BAGS / TO GO BAGS ARE NOT APPROVED FOR DIRECT CONTACT WITH FOOD. USE ONLY FOOD GRADE BAGS, WRAPS. CONTAINERS TO STORE FOOD IN.
Location: Walk-in cooler
- 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: PLEASE STORE RAW MEAT BELOW COOKED FOODS AND PRODUCE
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN AND SANITIZE CAN OPENER
Location: Kitchen
Equipment: Can opener
- Soiled outer clothing (corrected)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: EMPLOYEES SHOULD NOT WEAR THEIR APRONS INTO THE RESTROOM
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT IN EXHAUST HOOD ABOVE COOKING EQUIPMENT. REPLACE.
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: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN
Location: Kitchen
- 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.
Location: Kitchen
- 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. Large bowl of cooked rice sitting out at room temperature cooling. Do not allow potentially hazardous cooked rice to sti out, Use approved methods to cool all hot foods. 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. NOTE > ALL HOT FOODS NEED TO BE COOLED FROM 135 DEG. F TO 70 DEG. F WITHIN 2 HOURS AND FROM 70 DEG. F TO 41 DEG. WITHIN 4 ADDITIONAL HOURS.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PLEASE PROVIDE A THERMOMETER FOR BLACK REACH IN COOLER IN KITCHEN AREA.
Location: Kitchen
Equipment: Upright 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: PLEASE DISCARD CARDBOARD EGG CARTONS WHEN THEY ARE EMPTY
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: PLEASE WASH VEGETABLES BEFORE CHOPPING THEM
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: BOXE OF RAW WHOLE EGGS ON FLOOR OF WALK IN COOLER. REMOVE FROM FLOOR AND STORE ON APPROVED SHELVING.
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: BOXE OF RAW WHOLE EGGS ON FLOOR OF WALK IN COOLER. REMOVE FROM FLOOR AND STORE ON APPROVED SHELVING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN EXTERIOR OF PREP SINK INCLUDING DRAIN BOARDS ON SINK (the one below the window)
Location: Kitchen
Equipment: Prep sink
|
04/10/2013 | 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: PLEASE DO NOT USE PLASTIC GROCERY BAGS FOR FOOD STORAGE
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: PLEASE DO NOT USE PLASTIC GROCERY BAGS FOR FOOD STORAGE
Location: Walk-in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE STORE RAW MEAT BELOW COOKED FOODS AND PRODUCE
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN AND SANITIZE CAN OPENER
Location: Kitchen
Equipment: Can opener
- Soiled outer clothing
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: EMPLOYEES SHOULD NOT WEAR THEIR APRONS INTO THE RESTROOM
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PLEASE REPLACE LIGHT BULBS ABOVE COOK LINE
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: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN
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.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PLEASE PROVIDE A THERMOMETER FOR THE KITCHEN COOLER (the one on the left)
Location: Kitchen
Equipment: Upright 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: PLEASE DISCARD CARDBOARD EGG CARTONS WHEN THEY ARE EMPTY
Location: Kitchen
- Fruit and/or vegetable washing (corrected on site)
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: PLEASE WASH VEGETABLES BEFORE CHOPPING THEM
Location: Kitchen
- 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: BOXES OF VEGETABLES ON FLOOR IN KITCHENCONTAINER OF CHICKEN ON FLOOR IN WALK IN COOLER
Location: Kitchen
- 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: BOXES OF VEGETABLES ON FLOOR IN KITCHENCONTAINER OF CHICKEN ON FLOOR IN WALK IN COOLER
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN EXTERIOR OF PREP SINK (the one below the window)
Location: Kitchen
Equipment: Prep sink
- 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: PLEASE USE SCOOPS WITH HANDLES FOR BULK FOODS, AND KEEP THE HANDLE UP AND OUT OF THE FOOD
Location: Dry storage
|
03/22/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: LARGE AMOUNT OF RAW BEEF AND RAW CHICKEN IN KITCHEN AT 57 DEGREES F. WHEN PREPARING MEAT, USE SMALL AMOUNTS AT A TIME TO PREVENT THE TEMPERATURE FROM BEING TOO HIGH
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: DO NOT USE PLASTIC GROCERY BAGS TO STORE FOOD.
Location: Walk-in cooler
- 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: VEGETABLES BEING PREPPED ON SAME TABLE AS RAW CHICKEN
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: PLEASE CLEAN FLOORS THROUGHOUT
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: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: PLEASE THAW USING ONE OF THE ABOVE METHODS
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: PLEASE REMOVE CARDBOARD FROM KITCHEN
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: PLEASE COVER FOOD IN WALK-IN COOLER IF FOOD IS STORED IN STACKED CONTAINERS2: PLEASE KEEP BAGS OF FOOD CLOSED OR COVERED
Location: Walk-in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1: PLEASE COVER FOOD IN WALK-IN COOLER IF FOOD IS STORED IN STACKED CONTAINERS2: PLEASE KEEP BAGS OF FOOD CLOSED OR COVERED
Location: Dry storage
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: DO NOT WASH OR RINSE DISHES IN SINKS WHERE FOOD IS BEING STORED/THAWED
Location: Kitchen
|
12/21/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: LARGE AMOUNT OF RAW BEEF AND RAW CHICKEN IN KITCHEN AT 57 DEGREES F. WHEN PREPARING MEAT, USE SMALL AMOUNTS AT A TIME TO PREVENT THE TEMPERATURE FROM BEING TOO HIGH
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: DO NOT USE PLASTIC GROCERY BAGS TO STORE FOOD.
Location: Walk-in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: VEGETABLES BEING PREPPED ON SAME TABLE AS RAW CHICKEN
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: PLEASE CLEAN FLOORS THROUGHOUT
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: PLEASE CLEAN FLOORS THROUGHOUT
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: 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: PLEASE THAW USING ONE OF THE ABOVE METHODS
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: PLEASE REMOVE CARDBOARD FROM KITCHEN
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: PLEASE COVER FOOD IN WALK-IN COOLER IF FOOD IS STORED IN STACKED CONTAINERS2: PLEASE KEEP BAGS OF FOOD CLOSED OR COVERED
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: PLEASE COVER FOOD IN WALK-IN COOLER IF FOOD IS STORED IN STACKED CONTAINERS2: PLEASE KEEP BAGS OF FOOD CLOSED OR COVERED
Location: Dry storage
- Three bay : inappropriate use
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: DO NOT WASH OR RINSE DISHES IN SINKS WHERE FOOD IS BEING STORED/THAWED
Location: Kitchen
|
12/14/2012 | Routine |
- 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: PLEASE DO NOT USE PLASTIC GROCERY BAGS TO STORE FOOD. USE AN APPROVED CONTAINER OR A FREEZER BAG INSTEAD.
Location: Walk-in cooler
- 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: PLEASE STORE RAW FOODS BELOW COOKED FOODS
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.
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: KEEP BAGS AND OTHER CONTAINERS OF FOOD COVERED TO PREVENT CONTAMINATION
Location: Dry storage
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: PLEASE DO NOT WASH HANDS IN THE 2 OR 3 BAY SINK. USE THE HANDSINK TO WASH HANDS.
Location: Kitchen
- 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: PLEASE USE SCOOPS WITH HANDLES FOR BULK FOODS, AND KEEP THE HANDLE UP AND OUT OF THE FOOD
Location: Dry storage
|
08/29/2012 | 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: PLEASE DO NOT USE PLASTIC GROCERY BAGS TO STORE FOOD. USE AN APPROVED CONTAINER OR A FREEZER BAG INSTEAD.
Location: Walk-in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE STORE RAW FOODS BELOW COOKED FOODS
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.
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: KEEP BAGS AND OTHER CONTAINERS OF FOOD COVERED TO PREVENT CONTAMINATION
Location: Dry storage
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: PLEASE DO NOT WASH HANDS IN THE 2 OR 3 BAY SINK. USE THE HANDSINK TO WASH HANDS.
Location: Kitchen
- 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: PLEASE USE SCOOPS WITH HANDLES FOR BULK FOODS, AND KEEP THE HANDLE UP AND OUT OF THE FOOD
Location: Dry storage
|
08/22/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: GARLIC-IN-OIL ON CART AT ROOM TEMPERATURE. PLEASE STORE AT 41 DEGREES ORBELOW (IN COOLER OR ICE BATH)
Location: Cook line
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CIGARETTES ON DRY STORAGE RACK. PLEASE STORE SEPARATE FROM FOOD
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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: IF THAWING IN THE SINK, PLEASE PLACE FOOD UNDER RUNNING WATER
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE DEFROST FREEZER (BY THE BACK DOOR)
Location: Kitchen
Equipment: Upright freezer
- 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: PLEASE DO NOT STACK CONTAINERS OF FOOD INSIDE ON ANOTHER UNLESS THEY ARE COVERED2: PLEASE KEEP BAGS OF FLOUR CLOSED
Location: Kitchen
Equipment: Upright 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: PLEASE DO NOT STACK CONTAINERS OF FOOD INSIDE ON ANOTHER UNLESS THEY ARE COVERED2: PLEASE KEEP BAGS OF FLOUR CLOSED
Location: Dry storage
- 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: LARGE PLASTIC BOTTLE HAD BEEN CUT IN HALF AND RE-PURPOSED AS A FOOD SCOOP.PLEASE DO NOT DO THIS; USE ONLY DURABLE SCOOPS FOR FOOD.
Location: Kitchen
|
04/18/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: GARLIC-IN-OIL ON CART AT ROOM TEMPERATURE. PLEASE STORE AT 41 DEGREES ORBELOW (IN COOLER OR ICE BATH)
Location: Cook line
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CIGARETTES ON DRY STORAGE RACK. PLEASE STORE SEPARATE FROM FOOD
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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: IF THAWING IN THE SINK, PLEASE PLACE FOOD UNDER RUNNING WATER
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE DEFROST FREEZER (BY THE BACK DOOR)
Location: Kitchen
Equipment: Upright freezer
- 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: PLEASE DO NOT STACK CONTAINERS OF FOOD INSIDE ON ANOTHER UNLESS THEY ARE COVERED2: PLEASE KEEP BAGS OF FLOUR CLOSED
Location: Kitchen
Equipment: Upright 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: PLEASE DO NOT STACK CONTAINERS OF FOOD INSIDE ON ANOTHER UNLESS THEY ARE COVERED2: PLEASE KEEP BAGS OF FLOUR CLOSED
Location: Dry storage
- 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: LARGE PLASTIC BOTTLE HAD BEEN CUT IN HALF AND RE-PURPOSED AS A FOOD SCOOP.PLEASE DO NOT DO THIS; USE ONLY DURABLE SCOOPS FOR FOOD.
Location: Kitchen
|
04/11/2012 | Routine |
- 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: PLEASE DO NOT STORE FOOD IN PLASTIC GROCERY BAGS
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHRIMP STORED ABOVE VEGETABLES IN REACH-IN COOLER
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: NOT ALL KITCHEN EMPLOYEES WERE WEARING THEIR HAIR RESTRAINTS
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: SEVERAL LIGHT BULBS OUT ABOVE THE COOKLINE
- 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: FLOORS THROUGHOUT KITCHEN NEED TO BE CLEANED2: PLEASE CLEAN WALL BEHIND HANDSINK
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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: BOWL OF SHRIMP THAWING IN STANDING WATER. PLEASE THAW UNDER RUNNING WATER.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: UPRIGHT FREEZER NEAR THE WALK-IN COOLER NEEDS TO BE DEFROSTED
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN EXTERIOR OF COOK LINE EQUIPMENT
- 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: FOR DRY FOODS LIKE RICE & FLOUR, PLEASE USE A SCOOP WITH A HANDLE (NO BOWLS) AND KEEP THE HANDLE OUT OF THE FOOD
|
12/21/2011 | 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: PLEASE DO NOT STORE FOOD IN PLASTIC GROCERY BAGS
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHRIMP STORED ABOVE VEGETABLES IN REACH-IN COOLER
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: NOT ALL KITCHEN EMPLOYEES WERE WEARING THEIR HAIR RESTRAINTS
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: SEVERAL LIGHT BULBS OUT ABOVE THE COOKLINE
- 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: FLOORS THROUGHOUT KITCHEN NEED TO BE CLEANED2: PLEASE CLEAN WALL BEHIND HANDSINK
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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: BOWL OF SHRIMP THAWING IN STANDING WATER. PLEASE THAW UNDER RUNNING WATER.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: UPRIGHT FREEZER NEAR THE WALK-IN COOLER NEEDS TO BE DEFROSTED
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN EXTERIOR OF COOK LINE EQUIPMENT
- 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: FOR DRY FOODS LIKE RICE & FLOUR, PLEASE USE A SCOOP WITH A HANDLE (NO BOWLS) AND KEEP THE HANDLE OUT OF THE FOOD
|
12/13/2011 | Routine |
Restaurant representatives - add corrected or new information about CHINA KING, 8654 E WASHINGTON ST, Indianapolis, IN »