- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: COCKROACHES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
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. UNCOVERED FOODS IN WALK IN COOLER. COVER FOODS TO PROTECT FROM CONTAMINATION.2. OPEN BAGS OF RICE, STARCH AND SUGAR IN BACK ROOM. STORE FOOD PRODUCT IN FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. UNCOVERED FOODS IN WALK IN COOLER. COVER FOODS TO PROTECT FROM CONTAMINATION.2. OPEN BAGS OF RICE, STARCH AND SUGAR IN BACK ROOM. STORE FOOD PRODUCT IN FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS.
Location: Back room
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: ALL COOKING AND COOLING EQUIPMENT IS SOILED. CLEAN ALL EQUIPMENT TO ELIMATE A FOOD SOURCE FOR PESTS.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT HOOD AND SUROUNDING SURFACES ARE SOILED. CLEAN ALL GREASE BUILD UP TO ELIMATE FOOD SOURCE FOR PESTS.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: BROKEN AND MISSING FLOOR TILES IN KITCHEN. REPAIR/REPLACE MISSING/BROKEN TILES SO FLOOR IS EASILY CLEANABLE AND DOES NOT CREATE A PEST HARBORAGE.
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: WALLS, FLOOR AND CEILINGS NEED TO BE CLEANED SO THERE IS NOT A FOOD SOURCE FOR PESTS.
Location: Kitchen
|
10/21/2014 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: COCKROACHES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
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. UNCOVERED FOODS IN WALK IN COOLER. COVER FOODS TO PROTECT FROM CONTAMINATION.2. OPEN BAGS OF RICE, STARCH AND SUGAR IN BACK ROOM. STORE FOOD PRODUCT IN FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. UNCOVERED FOODS IN WALK IN COOLER. COVER FOODS TO PROTECT FROM CONTAMINATION.2. OPEN BAGS OF RICE, STARCH AND SUGAR IN BACK ROOM. STORE FOOD PRODUCT IN FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS.
Location: Back room
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: ALL COOKING AND COOLING EQUIPMENT IS SOILED. CLEAN ALL EQUIPMENT TO ELIMATE A FOOD SOURCE FOR PESTS.
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: VENT HOOD AND SUROUNDING SURFACES ARE SOILED. CLEAN ALL GREASE BUILD UP TO ELIMATE FOOD SOURCE FOR PESTS.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: BROKEN AND MISSING FLOOR TILES IN KITCHEN. REPAIR/REPLACE MISSING/BROKEN TILES SO FLOOR IS EASILY CLEANABLE AND DOES NOT CREATE A PEST HARBORAGE.
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: WALLS, FLOOR AND CEILINGS NEED TO BE CLEANED SO THERE IS NOT A FOOD SOURCE FOR PESTS.
Location: Kitchen
|
10/08/2014 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: COCKROACHES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
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. UNCOVERED FOODS IN WALK IN COOLER. COVER FOODS TO PROTECT FROM CONTAMINATION.2. OPEN BAGS OF RICE, STARCH AND SUGAR IN BACK ROOM. STORE FOOD PRODUCT IN FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS.
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. UNCOVERED FOODS IN WALK IN COOLER. COVER FOODS TO PROTECT FROM CONTAMINATION.2. OPEN BAGS OF RICE, STARCH AND SUGAR IN BACK ROOM. STORE FOOD PRODUCT IN FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS.
Location: Back room
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: ALL COOKING AND COOLING EQUIPMENT IS SOILED. CLEAN ALL EQUIPMENT TO ELIMATE A FOOD SOURCE FOR PESTS.
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: VENT HOOD AND SUROUNDING SURFACES ARE SOILED. CLEAN ALL GREASE BUILD UP TO ELIMATE FOOD SOURCE FOR PESTS.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: BROKEN AND MISSING FLOOR TILES IN KITCHEN. REPAIR/REPLACE MISSING/BROKEN TILES SO FLOOR IS EASILY CLEANABLE AND DOES NOT CREATE A PEST HARBORAGE.
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: WALLS, FLOOR AND CEILINGS NEED TO BE CLEANED SO THERE IS NOT A FOOD SOURCE FOR PESTS.
Location: Kitchen
|
10/01/2014 | Non-Illness Complaint |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.SIGN GIVEN TO OWNER, CORRECTED ON SITE.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: COCKROACHES SEEN INSIDE KITCHEN. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA CLEAN AND DRY.
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: RAW CHICKEN STORED OVER EGGS, SHELL FISH AND BEEF IN WALK IN. STORE POULTRY ON THE LOWEST LEVEL. ITEMS RE-ARRANGED CORRECTED ON SITE.
Location: Walk-in cooler
- 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: MULTIPLE CANS OF BAMBOO SHOOTS WATER CHESNUTS AND VEGETABLES DENTED AT THE SEAMS. DO NOT SERVE FOOD FROM DENTED CANS. CANS DISCARDED (6) CORRECTED ON SITE.
Location: Dry storage
- 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 BUCKETS CONCENTRATION TO HIGH AT > 200 PPM. UTILIZE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50-100 PPM.
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: FOOD STORED IN OLD PLASTIC GROCERY BAGS IN UPRIGHT AND CHEST FREEZERS. UTILIZE ONLY FOOD GRADE STORAGE CONTAINERS. DISCONTINUE USE OF OLD GROCERY BAGS.
Location: Kitchen
Equipment: reach in 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: FOOD STORED IN OLD PLASTIC GROCERY BAGS IN UPRIGHT AND CHEST FREEZERS. UTILIZE ONLY FOOD GRADE STORAGE CONTAINERS. DISCONTINUE USE OF OLD GROCERY BAGS.
Location: Back room
Equipment: Chest freezer
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINERS OF RICE, FLOUR, SUGAR, SPICES ETC UNLABELED. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINERS OF RICE, FLOUR, SUGAR, SPICES ETC UNLABELED. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENRTY AND RAIN WATER ACCUMULATION. LID CLOSED CORRECTED ON SITE.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT HOOD SOILED AND SERVICE TAG EXPIRED APRIL 2014. CLEAN AND TAG VENT HOOD.
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: FLOORS SOILED BENEATH COOK LINE AND IN DRY STORAGE AREA. CLEAN FLOORS.
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: FLOORS SOILED BENEATH COOK LINE AND IN DRY STORAGE AREA. CLEAN FLOORS.
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS, SINKS, PREP TABLES, ETC. STORE WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS, SINKS, PREP TABLES, ETC. STORE WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Service counter
- 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. UPRIGHT FREEZER IN KITCHEH HAS NO THERMOMETER. PROVIDE THERMOMETERS FOR ALL FREEZERS.2. CHEST FREEZERS IN BACK ROOM HAVE NO THERMOMETERS. PROVIDE THERMOMETERS FOR ALL FREEZERS.
Location: Kitchen
Equipment: reach in freezer
- 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. UPRIGHT FREEZER IN KITCHEH HAS NO THERMOMETER. PROVIDE THERMOMETERS FOR ALL FREEZERS.2. CHEST FREEZERS IN BACK ROOM HAVE NO THERMOMETERS. PROVIDE THERMOMETERS FOR ALL FREEZERS.
Location: Back room
Equipment: Chest freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK NEEDS TO BE RE-SEALED TO THE WALL AT SERVICE COUNTER.
Location: Service counter
Equipment: Hand sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. OPEN BUCKETS OF SWEET SOUR SAUCE BEING PREPARED ON THE FLOOR. USE THE PREP TABLE. CORRECTED ON SITE.2. TRAYS OF WONTONS, EGG ROLLS ETC. UNCOVERED IN WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
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. OPEN BUCKETS OF SWEET SOUR SAUCE BEING PREPARED ON THE FLOOR. USE THE PREP TABLE. CORRECTED ON SITE.2. TRAYS OF WONTONS, EGG ROLLS ETC. UNCOVERED IN WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- 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: SINGLE SERVICE BOWLS USED FOR SCOOPS IN MULTIPLE BULK FOOD CONTAINERS. USE A SCOOP WITH A HANDLE. CORRECTED ON SITE
Location: Kitchen
Equipment: Bulk food containers
- 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: SINGLE SERVICE BOWLS USED FOR SCOOPS IN MULTIPLE BULK FOOD CONTAINERS. USE A SCOOP WITH A HANDLE. CORRECTED ON SITE
Location: Dry storage
Equipment: Bulk food containers
|
08/07/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.SIGN GIVEN TO OWNER, CORRECTED ON SITE.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: COCKROACHES SEEN INSIDE KITCHEN. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA CLEAN AND DRY.
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: RAW CHICKEN STORED OVER EGGS, SHELL FISH AND BEEF IN WALK IN. STORE POULTRY ON THE LOWEST LEVEL. ITEMS RE-ARRANGED CORRECTED ON SITE.
Location: Walk-in cooler
- 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: MULTIPLE CANS OF BAMBOO SHOOTS WATER CHESNUTS AND VEGETABLES DENTED AT THE SEAMS. DO NOT SERVE FOOD FROM DENTED CANS. CANS DISCARDED (6) CORRECTED ON SITE.
Location: Dry storage
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER BUCKETS CONCENTRATION TO HIGH AT > 200 PPM. UTILIZE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50-100 PPM.
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: FOOD STORED IN OLD PLASTIC GROCERY BAGS IN UPRIGHT AND CHEST FREEZERS. UTILIZE ONLY FOOD GRADE STORAGE CONTAINERS. DISCONTINUE USE OF OLD GROCERY BAGS.
Location: Kitchen
Equipment: reach in 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: FOOD STORED IN OLD PLASTIC GROCERY BAGS IN UPRIGHT AND CHEST FREEZERS. UTILIZE ONLY FOOD GRADE STORAGE CONTAINERS. DISCONTINUE USE OF OLD GROCERY BAGS.
Location: Back room
Equipment: Chest freezer
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINERS OF RICE, FLOUR, SUGAR, SPICES ETC UNLABELED. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINERS OF RICE, FLOUR, SUGAR, SPICES ETC UNLABELED. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Dry storage
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENRTY AND RAIN WATER ACCUMULATION. LID CLOSED CORRECTED ON SITE.
Location: Dumpster area
- 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: VENT HOOD SOILED AND SERVICE TAG EXPIRED APRIL 2014. CLEAN AND TAG VENT HOOD.
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: FLOORS SOILED BENEATH COOK LINE AND IN DRY STORAGE AREA. CLEAN FLOORS.
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: FLOORS SOILED BENEATH COOK LINE AND IN DRY STORAGE AREA. CLEAN FLOORS.
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS, SINKS, PREP TABLES, ETC. STORE WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS, SINKS, PREP TABLES, ETC. STORE WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Service counter
- 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. UPRIGHT FREEZER IN KITCHEH HAS NO THERMOMETER. PROVIDE THERMOMETERS FOR ALL FREEZERS.2. CHEST FREEZERS IN BACK ROOM HAVE NO THERMOMETERS. PROVIDE THERMOMETERS FOR ALL FREEZERS.
Location: Kitchen
Equipment: reach in freezer
- 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. UPRIGHT FREEZER IN KITCHEH HAS NO THERMOMETER. PROVIDE THERMOMETERS FOR ALL FREEZERS.2. CHEST FREEZERS IN BACK ROOM HAVE NO THERMOMETERS. PROVIDE THERMOMETERS FOR ALL FREEZERS.
Location: Back room
Equipment: Chest freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK NEEDS TO BE RE-SEALED TO THE WALL AT SERVICE COUNTER.
Location: Service counter
Equipment: Hand sink
- 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. OPEN BUCKETS OF SWEET SOUR SAUCE BEING PREPARED ON THE FLOOR. USE THE PREP TABLE. CORRECTED ON SITE.2. TRAYS OF WONTONS, EGG ROLLS ETC. UNCOVERED IN WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
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. OPEN BUCKETS OF SWEET SOUR SAUCE BEING PREPARED ON THE FLOOR. USE THE PREP TABLE. CORRECTED ON SITE.2. TRAYS OF WONTONS, EGG ROLLS ETC. UNCOVERED IN WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SINGLE SERVICE BOWLS USED FOR SCOOPS IN MULTIPLE BULK FOOD CONTAINERS. USE A SCOOP WITH A HANDLE. CORRECTED ON SITE
Location: Kitchen
Equipment: Bulk food containers
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SINGLE SERVICE BOWLS USED FOR SCOOPS IN MULTIPLE BULK FOOD CONTAINERS. USE A SCOOP WITH A HANDLE. CORRECTED ON SITE
Location: Dry storage
Equipment: Bulk food containers
|
07/31/2014 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. CONTAINERS OF RAW CHICKEN, RAW BEEF, AND RAW SHELL EGGS BEING STORED OVER TEN GALLON BUCKETS OF SAUCES IN WALK IN COOLER.ALL RAW ANIMAL PRODUCTS MUST BE STORED BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.***REPEAT VIOLATION***
Location: Walk-in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. SPRAY BOTTLE STORED IN HAND SINK IN KITCHEN.DO NOT STORE ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. ALL READY TO EAT AND COOKED FOODS BEING HELD MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE OF NO LATER THAN 7 DAYS. (EX. EGG ROLLS, COOKED CHICKEN, ETC.)
Location: Walk-in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LID FOR GREASE INTERCEPTOR IS MISSING. USING A WOODEN BOARD TO COVER GREASE INTERCEPTOR.PROVIDE A TIGHT FITTING LID FOR GREASE INTERCEPTOR.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. COOKED BREADED CHICKEN COOLING ON CARDBOARD ON PREP TABLE.DISCONTINUE USE OF CARDBOARD. NOT AN APPROVED FOOD CONTACT SURFACE.2. BASKETS HOLDING EGGROLLS ARE LINED WITH PAPER MENUS IN WALK IN COOLER.DISCONTINUE USE OF PAPER MENUS. NOT AN APPROVED FOOD CONTACT SURFACE.3. MEAT BEING STORED IN GROCERY BAG IN WALK IN COOLER.DISCONTINUE USE OF GROCERY BAGS. NOT APPROVED FOOD CONTACT SURFACES.4. CARDBOARD LINING INTERIOR OF REACH IN COOLER ACROSS FROM COOK LINE.REMOVE. NOT APPROVED.***REPEAT VIOLATION***
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. COOKED BREADED CHICKEN COOLING ON CARDBOARD ON PREP TABLE.DISCONTINUE USE OF CARDBOARD. NOT AN APPROVED FOOD CONTACT SURFACE.2. BASKETS HOLDING EGGROLLS ARE LINED WITH PAPER MENUS IN WALK IN COOLER.DISCONTINUE USE OF PAPER MENUS. NOT AN APPROVED FOOD CONTACT SURFACE.3. MEAT BEING STORED IN GROCERY BAG IN WALK IN COOLER.DISCONTINUE USE OF GROCERY BAGS. NOT APPROVED FOOD CONTACT SURFACES.4. CARDBOARD LINING INTERIOR OF REACH IN COOLER ACROSS FROM COOK LINE.REMOVE. NOT APPROVED.***REPEAT VIOLATION***
Location: Walk-in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. COOKED BREADED CHICKEN COOLING ON CARDBOARD ON PREP TABLE.DISCONTINUE USE OF CARDBOARD. NOT AN APPROVED FOOD CONTACT SURFACE.2. BASKETS HOLDING EGGROLLS ARE LINED WITH PAPER MENUS IN WALK IN COOLER.DISCONTINUE USE OF PAPER MENUS. NOT AN APPROVED FOOD CONTACT SURFACE.3. MEAT BEING STORED IN GROCERY BAG IN WALK IN COOLER.DISCONTINUE USE OF GROCERY BAGS. NOT APPROVED FOOD CONTACT SURFACES.4. CARDBOARD LINING INTERIOR OF REACH IN COOLER ACROSS FROM COOK LINE.REMOVE. NOT APPROVED.***REPEAT VIOLATION***
Location: Kitchen
Equipment: 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: 1. ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS.***REPEAT VIOLATION***
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. SINGLE USE PLASTIC BAGS BEING AIR DRYED FOR REUSE.DO NOT RESUSE SINGLE SERVICE CONTAINERS AND BAGS.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED IMPROPERLY WHILE DRYING.STORE HANGING OR IN A WAY THAT FACILITATES DRYING.***REPEAT VIOLATION***
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. HEAVY SOIL BUILDUP UNDERNEATH FRYERS ON COOK LINE.CLEAN AND SANITIZE.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING IN WALK IN COOLER HEAVILY SOILED.2. EXTERIOR OF UPRIGHT FREEZER SOILED.CLEAN AND SANITIZE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING IN WALK IN COOLER HEAVILY SOILED.2. EXTERIOR OF UPRIGHT FREEZER SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Upright freezer
|
02/18/2014 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. CONTAINERS OF RAW CHICKEN, RAW BEEF, AND RAW SHELL EGGS BEING STORED OVER TEN GALLON BUCKETS OF SAUCES IN WALK IN COOLER.ALL RAW ANIMAL PRODUCTS MUST BE STORED BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.***REPEAT VIOLATION***
Location: Walk-in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. SPRAY BOTTLE STORED IN HAND SINK IN KITCHEN.DO NOT STORE ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. ALL READY TO EAT AND COOKED FOODS BEING HELD MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE OF NO LATER THAN 7 DAYS. (EX. EGG ROLLS, COOKED CHICKEN, ETC.)
Location: Walk-in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LID FOR GREASE INTERCEPTOR IS MISSING. USING A WOODEN BOARD TO COVER GREASE INTERCEPTOR.PROVIDE A TIGHT FITTING LID FOR GREASE INTERCEPTOR.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. COOKED BREADED CHICKEN COOLING ON CARDBOARD ON PREP TABLE.DISCONTINUE USE OF CARDBOARD. NOT AN APPROVED FOOD CONTACT SURFACE.2. BASKETS HOLDING EGGROLLS ARE LINED WITH PAPER MENUS IN WALK IN COOLER.DISCONTINUE USE OF PAPER MENUS. NOT AN APPROVED FOOD CONTACT SURFACE.3. MEAT BEING STORED IN GROCERY BAG IN WALK IN COOLER.DISCONTINUE USE OF GROCERY BAGS. NOT APPROVED FOOD CONTACT SURFACES.4. CARDBOARD LINING INTERIOR OF REACH IN COOLER ACROSS FROM COOK LINE.REMOVE. NOT APPROVED.***REPEAT VIOLATION***
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. COOKED BREADED CHICKEN COOLING ON CARDBOARD ON PREP TABLE.DISCONTINUE USE OF CARDBOARD. NOT AN APPROVED FOOD CONTACT SURFACE.2. BASKETS HOLDING EGGROLLS ARE LINED WITH PAPER MENUS IN WALK IN COOLER.DISCONTINUE USE OF PAPER MENUS. NOT AN APPROVED FOOD CONTACT SURFACE.3. MEAT BEING STORED IN GROCERY BAG IN WALK IN COOLER.DISCONTINUE USE OF GROCERY BAGS. NOT APPROVED FOOD CONTACT SURFACES.4. CARDBOARD LINING INTERIOR OF REACH IN COOLER ACROSS FROM COOK LINE.REMOVE. NOT APPROVED.***REPEAT VIOLATION***
Location: Walk-in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. COOKED BREADED CHICKEN COOLING ON CARDBOARD ON PREP TABLE.DISCONTINUE USE OF CARDBOARD. NOT AN APPROVED FOOD CONTACT SURFACE.2. BASKETS HOLDING EGGROLLS ARE LINED WITH PAPER MENUS IN WALK IN COOLER.DISCONTINUE USE OF PAPER MENUS. NOT AN APPROVED FOOD CONTACT SURFACE.3. MEAT BEING STORED IN GROCERY BAG IN WALK IN COOLER.DISCONTINUE USE OF GROCERY BAGS. NOT APPROVED FOOD CONTACT SURFACES.4. CARDBOARD LINING INTERIOR OF REACH IN COOLER ACROSS FROM COOK LINE.REMOVE. NOT APPROVED.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Reach in cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS.***REPEAT VIOLATION***
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. SINGLE USE PLASTIC BAGS BEING AIR DRYED FOR REUSE.DO NOT RESUSE SINGLE SERVICE CONTAINERS AND BAGS.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED IMPROPERLY WHILE DRYING.STORE HANGING OR IN A WAY THAT FACILITATES DRYING.***REPEAT VIOLATION***
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. HEAVY SOIL BUILDUP UNDERNEATH FRYERS ON COOK LINE.CLEAN AND SANITIZE.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING IN WALK IN COOLER HEAVILY SOILED.2. EXTERIOR OF UPRIGHT FREEZER SOILED.CLEAN AND SANITIZE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING IN WALK IN COOLER HEAVILY SOILED.2. EXTERIOR OF UPRIGHT FREEZER SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Upright freezer
|
02/11/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. FIRE EXTINGUISHER LAST INSPECTED AND TAGGED IN APRIL 2012.SCHEDULE. SHOULD BE INSPECTED AND TAGGED EVERY 12 MONTHS.
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING SINGLE SERVICE CONTAINER AS SCOOP FOR COOKED WHITE RICE IN RICE COOKER.PROVIDE A SCOOP WITH HANDLE. ***REPEAT VIOLATION***
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK AND SPLASH GUARD IN KITCHEN ARE SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Three bay area
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. CLEANING SUPPLIES STORED IN HAND SINK IN KITCHEN.DO NOT USE FOR STORAGE. SHOULD BE EASILY ACCESSIBLE FOR HANDWASHING ONLY.
Location: Three bay area
Equipment: Hand sink
- 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: 1. EMPLOYEE NOT WEARING HAIR RESTRAINT DURING FOOD PREP.SEE ABOVE.
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. SINGLE SERVICE CONTAINER USED AS SCOOP IN BULK STORAGE CONTAINER HOLDING UNCOOKED RICE.PROVIDE A SCOOP WITH A HANDLE.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. PLASTIC UTENSILS (FORKS, SPOONS, KNIVES) AT SERVICE COUNTER NOT PRESENTED PROPERLY.PRESENT WITH ALL HANDLES IN ONE DIRECTION. IF PRESENTED IN A CUP, ALL HANDLES MUST BE PRESENTED UPWARDS.
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN APRIL 2012.SCHEDULE. SHOULD BE INSPECTED AND TAGGED EVERY 6 MONTHS.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED IN DIRTY MOP WATER IN MOP BUCKET BY THREE BAY SINK WHEN NOT IN USE.STORE MOP IN A WAY THAT FACILITATES DRYING. SEE ABOVE.
Location: Three bay area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. FILTERS IN HOOD OVER COOK LINE HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. SEVERAL CONTAINERS OF FOOD IN WALK IN COOLER NESTED ON TOP OF EACHOTHER.DO NOT STACK CONTAINER OF FOOD ITEMS ON TOP OF ONE ANOTHER. IF NECESSARY TO DO SO, THEN PROVIDE A STURDY LID TO PROTECT FOOD FROM CONTAMINATION.
Location: Walk-in cooler
|
07/09/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. FIRE EXTINGUISHER LAST INSPECTED AND TAGGED IN APRIL 2012.SCHEDULE. SHOULD BE INSPECTED AND TAGGED EVERY 12 MONTHS.
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING SINGLE SERVICE CONTAINER AS SCOOP FOR COOKED WHITE RICE IN RICE COOKER.PROVIDE A SCOOP WITH HANDLE. ***REPEAT VIOLATION***
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK AND SPLASH GUARD IN KITCHEN ARE SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Three bay area
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. CLEANING SUPPLIES STORED IN HAND SINK IN KITCHEN.DO NOT USE FOR STORAGE. SHOULD BE EASILY ACCESSIBLE FOR HANDWASHING ONLY.
Location: Three bay area
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEE NOT WEARING HAIR RESTRAINT DURING FOOD PREP.SEE ABOVE.
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. SINGLE SERVICE CONTAINER USED AS SCOOP IN BULK STORAGE CONTAINER HOLDING UNCOOKED RICE.PROVIDE A SCOOP WITH A HANDLE.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. PLASTIC UTENSILS (FORKS, SPOONS, KNIVES) AT SERVICE COUNTER NOT PRESENTED PROPERLY.PRESENT WITH ALL HANDLES IN ONE DIRECTION. IF PRESENTED IN A CUP, ALL HANDLES MUST BE PRESENTED UPWARDS.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN APRIL 2012.SCHEDULE. SHOULD BE INSPECTED AND TAGGED EVERY 6 MONTHS.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED IN DIRTY MOP WATER IN MOP BUCKET BY THREE BAY SINK WHEN NOT IN USE.STORE MOP IN A WAY THAT FACILITATES DRYING. SEE ABOVE.
Location: Three bay area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. FILTERS IN HOOD OVER COOK LINE HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. SEVERAL CONTAINERS OF FOOD IN WALK IN COOLER NESTED ON TOP OF EACHOTHER.DO NOT STACK CONTAINER OF FOOD ITEMS ON TOP OF ONE ANOTHER. IF NECESSARY TO DO SO, THEN PROVIDE A STURDY LID TO PROTECT FOOD FROM CONTAMINATION.
Location: Walk-in cooler
|
06/26/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. RAW SHELL EGGS OUT AT ROOM TEMPERATURE ON THE COOK LINE. MEASURED AT 64 DEGREES F. 2. BBQ PORK ON PLATE IN COLD TOP, MEASURED 52 DEGREES F.3. RAW SHRIMP IN CONTAINER IN COLD TOP. MEASURED 54 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: -
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. RAW SHELL EGGS OUT AT ROOM TEMPERATURE ON THE COOK LINE. MEASURED AT 64 DEGREES F. 2. BBQ PORK ON PLATE IN COLD TOP, MEASURED 52 DEGREES F.3. RAW SHRIMP IN CONTAINER IN COLD TOP. MEASURED 54 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW.
Location: Prep area
Equipment: Cold top
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. CONTAINER OF ORTHO HOME DEFENSE BUG SPRAY BEHIND UPRIGHT FREEZER NEAR COOK LINE.THIS IS NOT AN APPROVED PESTICIDE FOR COMMERCIAL USE. PLEASE USE COMMERCIAL GRADE PESTICIDES/SCHEDULE PEST EXTERMINATION.
Location: Kitchen
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING CUPS WITH NO HANDLES IN BULK STORAGE BINS, RICE COOKER, ETC.PROVIDE SCOOP WITH HANDLE TO MINIMIZE BARE HAND CONTACT.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. BOX OF RAW SHELL EGGS STOREED ABOVE BOX OF RAW BROCCOLI IN WALK IN COOLER.PLEASE STORE ALL RAW SHELL EGGS BELOW PRODUCE AND READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LIDS FOR GREASE INTERCEPTOR HAVE DUCT TAPE AND ARE RUSTED.PLEASE REPLACE SO THEY SEAL CORRECTLY AND CONTAIN ALL THE ODORS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. FRIED CHICKEN DRAINING ON CARDBOARD ON PREP TABLE NEAR COOK LINE.2. CARBOARD BOX USED FOR UTENSIL STORAGE.CARDBOARD IS NOT AN APPROVED FOOD CONTACT SURFACE. DISCONTINUE BEHAVIOR.
Location: Kitchen
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. DISCONTINUE USE OF ROUGHNECK BULK STORAGE CONTAINERS.MUST USE FOOD GRADE CONTAINERS.
Location: Kitchen
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. WOOD HOLDING PLUMBING UP UNDER THREE BAY SINK.PLEASE REMOVE. WOOD IS NOT APPROVED MATERIAL. REPAIR AS NEEDED.
Location: Kitchen
Equipment: 3-bay
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. CARDBOARD LINING SHELVING THROUGHOUT KITCHEN.2. CARDBOARD USED TO PROP UP TABLE HOLDING CONDIMENTS ON COOK LINE.CARDBOARD IS NOT AN APPROVED MATERIAL. PLEASE DISCARD AND DISCONTINUE USE.3. PLASTIC CRATES USED AS SHELVING.NOT APPROVED FOR SHELVING. PROVIDE APPROVED SHELVING WITH LEGS.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL THE HAND SINK TO THE WALL IN THE RESTROOM.
Location: Restroom
Equipment: Hand sink
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: 1. ALL FRUITS AND VEGETABLES NEED TO BE WASHED IN THE TWO BAY SINK. DO NOT THAW ANIMAL PRODUCTS IN THIS SINK.
Location: Kitchen
Equipment: 2-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF CHICKEN ON THE FLOOR IN THE KITCHEN.PLEASE STORE AT LEAST SIX INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. (ALSO PUT BACK IN COOLER/FREEZER WHEN NOT PREPPING).2. FOOD ON FLOOR IN WALK IN COOLER.PLEASE STORE AT LEAST SIX INCHES ABOVE THE FLOOR.
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. BOXES OF CHICKEN ON THE FLOOR IN THE KITCHEN.PLEASE STORE AT LEAST SIX INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. (ALSO PUT BACK IN COOLER/FREEZER WHEN NOT PREPPING).2. FOOD ON FLOOR IN WALK IN COOLER.PLEASE STORE AT LEAST SIX INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. EMPLOYEE WASHED HANDS IN THE THREE BAY SINK.THREE BAY IS NOT AN ACCEPTABLE HAND WASHING LOCATION. USE HAND SINKS ONLY.
Location: Kitchen
Equipment: 3-bay
- 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: 1. EMPLOYEE OBSERVED WASHING HANDS IN THE 3 BAY SINK.DISCONTINUE BEHAVIOR. THIS IS NOT AN APPROVED HAND WASHING LOCATION. USE HAND SINK ONLY!
Location: Kitchen
Equipment: 3-bay
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: 1. MISSING TWO STOPPERS FOR THREE BAY. ONE STOPPER BROKEN.PROVIDE THREE STOPPERS FOR 3 BAY SINK TO EFFECTIVELY WALK.
Location: Kitchen
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. PROVIDE TEST STRIPS FOR CHLORINE BLEACH SANITIZER. SHOULD MEASURE AT 50 PPM.
Location: Kitchen
Equipment: 3-bay
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENT.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT BULB OUT IN HOOD OVER COOK LINE.PLEASE REPLACE.
Location: Cook line
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD BUGS NEAR WALK IN COOLER.2. DEAD BUGS IN LIGHT SHIELDS.3. DEAD BUGS BEHIND UPRIGHT FREEZER NEAR COOK LINE.PLEASE REMOVE. THOROUGHLY CLEAN AND SANITIZE FLOORS.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. DUCT TAPE ON WALL BEHIND UPRIGHT FEEZER NEAR COOK LINE.REMOVE. REPAIR ACCORDINGLY.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE SOIL BUILD UP UNDER DEEP FRYERS AND COOK LINE EQUIPMENT.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. DAMP WIPING CLOTHS STORED ON COUNTERS IN KITCHEN.PLEASE STORE IN SANITIZER SOLUTION 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: 1. RAW RED MEAT THAWING IN TWO BAY SUBMERGED UNDER STAGNANT WATER.PLEASE THAW UNDER COLD RUNNING WATER, IN A COOLER, OR IN THE MICROWAVE (IF YOU ARE GOING TO COOK IMMEDIATELY).
Location: Kitchen
Equipment: 2-bay
|
02/28/2013 | Pre-Licensing 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: 1. RAW SHELL EGGS OUT AT ROOM TEMPERATURE ON THE COOK LINE. MEASURED AT 64 DEGREES F. 2. BBQ PORK ON PLATE IN COLD TOP, MEASURED 52 DEGREES F.3. RAW SHRIMP IN CONTAINER IN COLD TOP. MEASURED 54 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: -
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. RAW SHELL EGGS OUT AT ROOM TEMPERATURE ON THE COOK LINE. MEASURED AT 64 DEGREES F. 2. BBQ PORK ON PLATE IN COLD TOP, MEASURED 52 DEGREES F.3. RAW SHRIMP IN CONTAINER IN COLD TOP. MEASURED 54 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW.
Location: Prep area
Equipment: Cold top
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. CONTAINER OF ORTHO HOME DEFENSE BUG SPRAY BEHIND UPRIGHT FREEZER NEAR COOK LINE.THIS IS NOT AN APPROVED PESTICIDE FOR COMMERCIAL USE. PLEASE USE COMMERCIAL GRADE PESTICIDES/SCHEDULE PEST EXTERMINATION.
Location: Kitchen
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING CUPS WITH NO HANDLES IN BULK STORAGE BINS, RICE COOKER, ETC.PROVIDE SCOOP WITH HANDLE TO MINIMIZE BARE HAND CONTACT.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. BOX OF RAW SHELL EGGS STOREED ABOVE BOX OF RAW BROCCOLI IN WALK IN COOLER.PLEASE STORE ALL RAW SHELL EGGS BELOW PRODUCE AND READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LIDS FOR GREASE INTERCEPTOR HAVE DUCT TAPE AND ARE RUSTED.PLEASE REPLACE SO THEY SEAL CORRECTLY AND CONTAIN ALL THE ODORS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. FRIED CHICKEN DRAINING ON CARDBOARD ON PREP TABLE NEAR COOK LINE.2. CARBOARD BOX USED FOR UTENSIL STORAGE.CARDBOARD IS NOT AN APPROVED FOOD CONTACT SURFACE. DISCONTINUE BEHAVIOR.
Location: Kitchen
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. DISCONTINUE USE OF ROUGHNECK BULK STORAGE CONTAINERS.MUST USE FOOD GRADE CONTAINERS.
Location: Kitchen
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. WOOD HOLDING PLUMBING UP UNDER THREE BAY SINK.PLEASE REMOVE. WOOD IS NOT APPROVED MATERIAL. REPAIR AS NEEDED.
Location: Kitchen
Equipment: 3-bay
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. CARDBOARD LINING SHELVING THROUGHOUT KITCHEN.2. CARDBOARD USED TO PROP UP TABLE HOLDING CONDIMENTS ON COOK LINE.CARDBOARD IS NOT AN APPROVED MATERIAL. PLEASE DISCARD AND DISCONTINUE USE.3. PLASTIC CRATES USED AS SHELVING.NOT APPROVED FOR SHELVING. PROVIDE APPROVED SHELVING WITH LEGS.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL THE HAND SINK TO THE WALL IN THE RESTROOM.
Location: Restroom
Equipment: Hand sink
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: 1. ALL FRUITS AND VEGETABLES NEED TO BE WASHED IN THE TWO BAY SINK. DO NOT THAW ANIMAL PRODUCTS IN THIS SINK.
Location: Kitchen
Equipment: 2-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF CHICKEN ON THE FLOOR IN THE KITCHEN.PLEASE STORE AT LEAST SIX INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. (ALSO PUT BACK IN COOLER/FREEZER WHEN NOT PREPPING).2. FOOD ON FLOOR IN WALK IN COOLER.PLEASE STORE AT LEAST SIX INCHES ABOVE THE FLOOR.
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. BOXES OF CHICKEN ON THE FLOOR IN THE KITCHEN.PLEASE STORE AT LEAST SIX INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. (ALSO PUT BACK IN COOLER/FREEZER WHEN NOT PREPPING).2. FOOD ON FLOOR IN WALK IN COOLER.PLEASE STORE AT LEAST SIX INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. EMPLOYEE WASHED HANDS IN THE THREE BAY SINK.THREE BAY IS NOT AN ACCEPTABLE HAND WASHING LOCATION. USE HAND SINKS ONLY.
Location: Kitchen
Equipment: 3-bay
- 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: 1. EMPLOYEE OBSERVED WASHING HANDS IN THE 3 BAY SINK.DISCONTINUE BEHAVIOR. THIS IS NOT AN APPROVED HAND WASHING LOCATION. USE HAND SINK ONLY!
Location: Kitchen
Equipment: 3-bay
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: 1. MISSING TWO STOPPERS FOR THREE BAY. ONE STOPPER BROKEN.PROVIDE THREE STOPPERS FOR 3 BAY SINK TO EFFECTIVELY WALK.
Location: Kitchen
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. PROVIDE TEST STRIPS FOR CHLORINE BLEACH SANITIZER. SHOULD MEASURE AT 50 PPM.
Location: Kitchen
Equipment: 3-bay
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENT.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT BULB OUT IN HOOD OVER COOK LINE.PLEASE REPLACE.
Location: Cook line
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD BUGS NEAR WALK IN COOLER.2. DEAD BUGS IN LIGHT SHIELDS.3. DEAD BUGS BEHIND UPRIGHT FREEZER NEAR COOK LINE.PLEASE REMOVE. THOROUGHLY CLEAN AND SANITIZE FLOORS.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. DUCT TAPE ON WALL BEHIND UPRIGHT FEEZER NEAR COOK LINE.REMOVE. REPAIR ACCORDINGLY.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE SOIL BUILD UP UNDER DEEP FRYERS AND COOK LINE EQUIPMENT.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. DAMP WIPING CLOTHS STORED ON COUNTERS IN KITCHEN.PLEASE STORE IN SANITIZER SOLUTION 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: 1. RAW RED MEAT THAWING IN TWO BAY SUBMERGED UNDER STAGNANT WATER.PLEASE THAW UNDER COLD RUNNING WATER, IN A COOLER, OR IN THE MICROWAVE (IF YOU ARE GOING TO COOK IMMEDIATELY).
Location: Kitchen
Equipment: 2-bay
|
02/21/2013 | Pre-Licensing 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: 1. RAW SHELL EGGS OUT AT ROOM TEMPERATURE ON THE COOK LINE. MEASURED AT 64 DEGREES F. 2. BBQ PORK ON PLATE IN COLD TOP, MEASURED 52 DEGREES F.3. RAW SHRIMP IN CONTAINER IN COLD TOP. MEASURED 54 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: -
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. RAW SHELL EGGS OUT AT ROOM TEMPERATURE ON THE COOK LINE. MEASURED AT 64 DEGREES F. 2. BBQ PORK ON PLATE IN COLD TOP, MEASURED 52 DEGREES F.3. RAW SHRIMP IN CONTAINER IN COLD TOP. MEASURED 54 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW.
Location: Prep area
Equipment: Cold top
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. CONTAINER OF ORTHO HOME DEFENSE BUG SPRAY BEHIND UPRIGHT FREEZER NEAR COOK LINE.THIS IS NOT AN APPROVED PESTICIDE FOR COMMERCIAL USE. PLEASE USE COMMERCIAL GRADE PESTICIDES/SCHEDULE PEST EXTERMINATION.
Location: Kitchen
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING CUPS WITH NO HANDLES IN BULK STORAGE BINS, RICE COOKER, ETC.PROVIDE SCOOP WITH HANDLE TO MINIMIZE BARE HAND CONTACT.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LIDS FOR GREASE INTERCEPTOR HAVE DUCT TAPE AND ARE RUSTED.PLEASE REPLACE SO THEY SEAL CORRECTLY AND CONTAIN ALL THE ODORS.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. FRIED CHICKEN DRAINING ON CARDBOARD ON PREP TABLE NEAR COOK LINE.2. CARBOARD BOX USED FOR UTENSIL STORAGE.CARDBOARD IS NOT AN APPROVED FOOD CONTACT SURFACE. DISCONTINUE BEHAVIOR.
Location: Kitchen
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. DISCONTINUE USE OF ROUGHNECK BULK STORAGE CONTAINERS.MUST USE FOOD GRADE CONTAINERS.
Location: Kitchen
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. WOOD HOLDING PLUMBING UP UNDER THREE BAY SINK.PLEASE REMOVE. WOOD IS NOT APPROVED MATERIAL. REPAIR AS NEEDED.
Location: Kitchen
Equipment: 3-bay
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. CARDBOARD LINING SHELVING THROUGHOUT KITCHEN.2. CARDBOARD USED TO PROP UP TABLE HOLDING CONDIMENTS ON COOK LINE.CARDBOARD IS NOT AN APPROVED MATERIAL. PLEASE DISCARD AND DISCONTINUE USE.3. PLASTIC CRATES USED AS SHELVING.NOT APPROVED FOR SHELVING. PROVIDE APPROVED SHELVING WITH LEGS.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL THE HAND SINK TO THE WALL IN THE RESTROOM.
Location: Restroom
Equipment: Hand sink
- Fruit and/or vegetable washing
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: 1. ALL FRUITS AND VEGETABLES NEED TO BE WASHED IN THE TWO BAY SINK. DO NOT THAW ANIMAL PRODUCTS IN THIS SINK.
Location: Kitchen
Equipment: 2-bay
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF CHICKEN ON THE FLOOR IN THE KITCHEN.PLEASE STORE AT LEAST SIX INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. (ALSO PUT BACK IN COOLER/FREEZER WHEN NOT PREPPING).2. FOOD ON FLOOR IN WALK IN COOLER.PLEASE STORE AT LEAST SIX INCHES ABOVE THE FLOOR.
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. BOXES OF CHICKEN ON THE FLOOR IN THE KITCHEN.PLEASE STORE AT LEAST SIX INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. (ALSO PUT BACK IN COOLER/FREEZER WHEN NOT PREPPING).2. FOOD ON FLOOR IN WALK IN COOLER.PLEASE STORE AT LEAST SIX INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. EMPLOYEE WASHED HANDS IN THE THREE BAY SINK.THREE BAY IS NOT AN ACCEPTABLE HAND WASHING LOCATION. USE HAND SINKS ONLY.
Location: Kitchen
Equipment: 3-bay
- 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: 1. EMPLOYEE OBSERVED WASHING HANDS IN THE 3 BAY SINK.DISCONTINUE BEHAVIOR. THIS IS NOT AN APPROVED HAND WASHING LOCATION. USE HAND SINK ONLY!
Location: Kitchen
Equipment: 3-bay
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: 1. MISSING TWO STOPPERS FOR THREE BAY. ONE STOPPER BROKEN.PROVIDE THREE STOPPERS FOR 3 BAY SINK TO EFFECTIVELY WALK.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. PROVIDE TEST STRIPS FOR CHLORINE BLEACH SANITIZER. SHOULD MEASURE AT 50 PPM.
Location: Kitchen
Equipment: 3-bay
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENT.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT BULB OUT IN HOOD OVER COOK LINE.PLEASE REPLACE.
Location: Cook line
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD BUGS NEAR WALK IN COOLER.2. DEAD BUGS IN LIGHT SHIELDS.3. DEAD BUGS BEHIND UPRIGHT FREEZER NEAR COOK LINE.PLEASE REMOVE. THOROUGHLY CLEAN AND SANITIZE FLOORS.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. DUCT TAPE ON WALL BEHIND UPRIGHT FEEZER NEAR COOK LINE.REMOVE. REPAIR ACCORDINGLY.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. EXCESSIVE SOIL BUILD UP UNDER DEEP FRYERS AND COOK LINE EQUIPMENT.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. DAMP WIPING CLOTHS STORED ON COUNTERS IN KITCHEN.PLEASE STORE IN SANITIZER SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. RAW RED MEAT THAWING IN TWO BAY SUBMERGED UNDER STAGNANT WATER.PLEASE THAW UNDER COLD RUNNING WATER, IN A COOLER, OR IN THE MICROWAVE (IF YOU ARE GOING TO COOK IMMEDIATELY).
Location: Kitchen
Equipment: 2-bay
|
02/13/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about CHINA KITCHEN, 7143 MICHIGAN RD, Indianapolis, IN »