- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. CAN OF RAID ANT KILLER IN ESTABLISHMENT.REMOVE FROM ESTABLISHMENT. USE ONLY COMMERCIAL GRADE PESTICIDES.
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: 1. EMPLOYEE ANSWERED PHONE AND THEN WENT BACK TO FOOD PREP WITHOUT WASHING HANDS.HANDS MUST BE WASHED WHEN SWITCHING TASKS AND BEFORE PUTTING ON GLOVES.
- 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. EGGROLLS AND COOKED BREADED CHICKEN IN WALK IN COOLER HELD LONGER THAN 24 HOURS IS NOT DATE MARKED.ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS BEING HELD LONGER THAN 24 HOURS MUST BE LABELED TO INDICATE A DISCARD DATE OR NO LONGER THAN 7 DAYS.
Location: Kitchen
Equipment: 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. EGG CRATES AND CARDBOARD USED TO LINE BOTTOM INTERIOR OF COOLERS AND FREEZERS.DISCARD. INTERIOR OF COOLERS AND FREEZERS MUST BE SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: Reach 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. EGG CRATES AND CARDBOARD USED TO LINE BOTTOM INTERIOR OF COOLERS AND FREEZERS.DISCARD. INTERIOR OF COOLERS AND FREEZERS MUST BE SMOOTH AND EASILY CLEANABLE.
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: 1. EGG CRATES AND CARDBOARD USED TO LINE BOTTOM INTERIOR OF COOLERS AND FREEZERS.DISCARD. INTERIOR OF COOLERS AND FREEZERS MUST BE SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: Upright 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. EGG CRATES AND CARDBOARD USED TO LINE BOTTOM INTERIOR OF COOLERS AND FREEZERS.DISCARD. INTERIOR OF COOLERS AND FREEZERS MUST BE SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: Walk in cooler
- 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. USING A SINGLE SERVICE CONTAINER AS SCOOP FOR UNCOOKED RICE.PROVIDE A SCOOP WITH A HANDLE.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: 1. PROVIDE A PROBE THERMOMETER TO TAKE INTERNAL TEMPERATURES OF FOOD.
- 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. FOIL LINING FIRE SUPPRESSOIN SYSTEM.REMOVE. FOIL IS NOT APPROVED.
- 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: 1. PILLOW STORED IN DRY STORAGE AREA ON TOP OF BAG OF RICE.STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. SCREEN DOOR DOES NOT FIT TIGHTLY INTO DOOR JAM. LARGE GAP AT TOP OF SCREEN DOOR THAT COULD ALLOW PEST ENTRY.PROVIDE A TIGHT FITTING DOOR TO PREVENT PEST ENTRY.
Location: Kitchen
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: 1. PROVIDE DRAIN PLUG FOR DUMPSTER.
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: 1. EXHAUST SYSTEM MARKED AS LAST CLEANED IN AUGUST 2013.SHOULD BE CLEANED EVERY 6 MONTHS. SCHEDULE.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. BASE OF TOILET IN MENS RESTROOM SOILED.CLEAN AND SANITIZE.
Location: Mens restroom
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WIPING CLOTH STORED ON PREP SURFACE WHEN NOT IN USE.STORE ALL WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. HOMEMADE KNIFE SHARPENER MADE WITH WOOD AT PREP SINK.REMOVE FROM ESTABLISHMENT. PROVIDE A COMMERCIAL GRADE KNIFE SHARPENER.
Location: Kitchen
Equipment: Prep sink
- 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 AT THREE BAY SINK.HANDWASHING MUST BE DONE AT HAND SINK ONLY.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM HOT WATER FAUCET AT THREE BAY SINK.REPAIR TO PREVENT LEAKING.
Location: Kitchen
Equipment: 3-bay
|
07/03/2014 | Recheck |
- Toxic use
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. CAN OF RAID ANT KILLER IN ESTABLISHMENT.REMOVE FROM ESTABLISHMENT. USE ONLY COMMERCIAL GRADE PESTICIDES.
Location: Kitchen
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. EMPLOYEE ANSWERED PHONE AND THEN WENT BACK TO FOOD PREP WITHOUT WASHING HANDS.HANDS MUST BE WASHED WHEN SWITCHING TASKS AND BEFORE PUTTING ON GLOVES.
- 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. EGGROLLS AND COOKED BREADED CHICKEN IN WALK IN COOLER HELD LONGER THAN 24 HOURS IS NOT DATE MARKED.ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS BEING HELD LONGER THAN 24 HOURS MUST BE LABELED TO INDICATE A DISCARD DATE OR NO LONGER THAN 7 DAYS.
Location: Kitchen
Equipment: 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. EGG CRATES AND CARDBOARD USED TO LINE BOTTOM INTERIOR OF COOLERS AND FREEZERS.DISCARD. INTERIOR OF COOLERS AND FREEZERS MUST BE SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: Reach 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. EGG CRATES AND CARDBOARD USED TO LINE BOTTOM INTERIOR OF COOLERS AND FREEZERS.DISCARD. INTERIOR OF COOLERS AND FREEZERS MUST BE SMOOTH AND EASILY CLEANABLE.
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: 1. EGG CRATES AND CARDBOARD USED TO LINE BOTTOM INTERIOR OF COOLERS AND FREEZERS.DISCARD. INTERIOR OF COOLERS AND FREEZERS MUST BE SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: Upright 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. EGG CRATES AND CARDBOARD USED TO LINE BOTTOM INTERIOR OF COOLERS AND FREEZERS.DISCARD. INTERIOR OF COOLERS AND FREEZERS MUST BE SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: Walk in cooler
- 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. USING A SINGLE SERVICE CONTAINER AS SCOOP FOR UNCOOKED RICE.PROVIDE A SCOOP WITH A HANDLE.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: 1. PROVIDE A PROBE THERMOMETER TO TAKE INTERNAL TEMPERATURES OF FOOD.
- 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. FOIL LINING FIRE SUPPRESSOIN SYSTEM.REMOVE. FOIL IS NOT APPROVED.
- 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: 1. PILLOW STORED IN DRY STORAGE AREA ON TOP OF BAG OF RICE.STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. SCREEN DOOR DOES NOT FIT TIGHTLY INTO DOOR JAM. LARGE GAP AT TOP OF SCREEN DOOR THAT COULD ALLOW PEST ENTRY.PROVIDE A TIGHT FITTING DOOR TO PREVENT PEST ENTRY.
Location: Kitchen
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: 1. PROVIDE DRAIN PLUG FOR DUMPSTER.
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: 1. EXHAUST SYSTEM MARKED AS LAST CLEANED IN AUGUST 2013.SHOULD BE CLEANED EVERY 6 MONTHS. SCHEDULE.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. BASE OF TOILET IN MENS RESTROOM SOILED.CLEAN AND SANITIZE.
Location: Mens restroom
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WIPING CLOTH STORED ON PREP SURFACE WHEN NOT IN USE.STORE ALL WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. HOMEMADE KNIFE SHARPENER MADE WITH WOOD AT PREP SINK.REMOVE FROM ESTABLISHMENT. PROVIDE A COMMERCIAL GRADE KNIFE SHARPENER.
Location: Kitchen
Equipment: Prep sink
- 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 AT THREE BAY SINK.HANDWASHING MUST BE DONE AT HAND SINK ONLY.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM HOT WATER FAUCET AT THREE BAY SINK.REPAIR TO PREVENT LEAKING.
Location: Kitchen
Equipment: 3-bay
|
06/25/2014 | Routine |
- 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: No chlorine ph registered at sani bucketenusre test strips are used50-100ppm
Location: Kitchen (back)
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Facility still using 2x4 wood beams as lifts for food storageplease provide a cleanable material
Location: Walk-in cooler
|
01/15/2014 | Routine |
- 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: 10# Cans may not be reused as storage containersonce food item that came in can is gonedispose of can8-12Still reusing cans
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Do not use wood beams to store food, or supplies onremove all wood planks and store at least 6 inches off ground on a cleanable shelf8-12Not Done8-19Wood removed and replaced with cardboard - Noone to interpret this misunderstanding
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: Hood and back stacks must be cleaned twice a yearcall for hood stack cleaning tag indicated 8/2012 for last cleaning8-12Hood has not been cleaned in a yearcontact hood cleaners
Location: Cook line
|
08/19/2013 | Recheck |
- 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: 10# Cans may not be reused as storage containersonce food item that came in can is gonedispose of can8-12Still reusing cans
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Do not use wood beams to store food, or supplies onremove all wood planks and store at least 6 inches off ground on a cleanable shelf8-12Not Done
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: Hood and back stacks must be cleaned twice a yearcall for hood stack cleaning tag indicated 8/2012 for last cleaning8-12Hood has not been cleaned in a yearcontact hood cleaners
Location: Cook line
|
08/12/2013 | Recheck |
- 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: 10# Cans may not be reused as storage containersonce food item that came in can is gonedispose of can
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Do not use wood beams to store food, or supplies onremove all wood planks and store at least 6 inches off ground on a cleanable shelf
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: Hood and back stacks must be cleaned ywice a yearcall for hood stack cleaning
Location: Cook line
|
08/06/2013 | Routine |
- 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 egg yoke stored over ketchup canegg is a raw product and must be stored below ready to eat foods suchas ketchup
Location: Cook line
Equipment: Reach in cooler (2 door)
|
04/19/2013 | Routine |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Ensure wet cloths are not left out on surfaceskeep in sanibucket when not in use
Location: Kitchen
- 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: Please do not reuse 10# cans to hold other food itemsonce contents are finished discard can
Location: Kitchen
|
12/04/2012 | Routine |
- 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: Ants noted in dry storage areacontact pest control
Location: Dry storage
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Facility using unapproved RAID pesticideuse approved for food facility onlybest to contact pest control9-5purchased food grade
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: Insufficient chlorine amount in sanibucketuse test strips and test buckets
Location: Three bay area
- 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: Invert or hang wet mopsdo not dry head down in bucket
Location: Back room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Fix screened door to fit around self closure
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: remove all items from floor and under shelving and cleanants are present
Location: Dry storage
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Remove wood from walk in cooler and dry storage9-5Covered with sheet trays - not preferred will monitor
Location: Walk-in cooler
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Remove wood from walk in cooler and dry storage9-5Covered with sheet trays - not preferred will monitor
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: Do not store food on wood slabs on floorfood must be 6 inches up and stored on a cleanable surface
Location: Dry storage
|
09/05/2012 | 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: Ants noted in dry storage areacontact pest control
Location: Dry storage
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Facility using unapproved RAID pesticideuse approved for food facility onlybest to contact pest control
Location: Dry storage
- 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: Insufficient chlorine amount in sanibucketuse test strips and test buckets
Location: Three bay area
- 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: Invert or hang wet mopsdo not dry head down in bucket
Location: Back room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Fix screened door to fit around self closure
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: remove all items from floor and under shelving and cleanants are present
Location: Dry storage
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Remove wood from walk in cooler and dry storage
Location: Walk-in cooler
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Remove wood from walk in cooler and dry storage
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: Do not store food on wood slabs on floorfood must be 6 inches up and stored on a cleanable surface
Location: Dry storage
|
08/20/2012 | Routine |
- 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: No bleach bucket set for wet towelskeep wet towels in bleach bucket when not in use
Location: Cook line
- 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 printed grocery bags to store fooduse food grade materials only
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Keep approved strength sainitzer bucket for cooks to store wet towels when not in use
Location: Cook line
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Onions in back room and cabbage and potatoe in walk in cooler on floorkeep up at least 6"4-10Both items still on floor
Location: Back room
- 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: Onions in back room and cabbage and potatoe in walk in cooler on floorkeep up at least 6"4-10Both items still on floor
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 10# can reused to hold eggsdo not reuse cans that held other food items from the manufacturer
Location: Cook line
Equipment: Reach in cooler (2 door)
|
04/10/2012 | Recheck |
- 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: No bleach bucket set for wet towelskeep wet towels in bleach bucket when not in use
Location: Cook line
- 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 printed grocery bags to store fooduse food grade materials only
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Keep approved strength sainitzer bucket for cooks to store wet towels when not in use
Location: Cook line
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Onions in back room and cabbage and potatoe in walk in cooler on floorkeep up at least 6"
Location: Back room
- 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: Onions in back room and cabbage and potatoe in walk in cooler on floorkeep up at least 6"
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 10# can reused to hold eggsdo not reuse cans that held other food items from the manufacturer
Location: Cook line
Equipment: Reach in cooler (2 door)
|
04/03/2012 | Routine |
| No violation noted during this evaluation. | 12/28/2011 | Routine |
Restaurant representatives - add corrected or new information about CHINA WOK, 9546 ALLISONVILLE RD, Indianapolis, IN »