- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP SOILED WITH RUST CONTAINING CLEAN UTENSILS ABOVE TWO BAY SINK.ENSURE MAGNETIC STRIP IS MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES.
Location: Prep area
Equipment: Knife/utensil rack
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09/17/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Raw beef holding at 46 degrees F2. Raw chicken holding at 48.4 degrees F.3. Shrimp holding at 66 degrees. Product stored above load line. Keep product below load limit to maintain 41 degrees F.
Location: Cook line
Equipment: Cold top
- 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 beef holding at 46 degrees F2. Raw chicken holding at 48.4 degrees F.3. Shrimp holding at 66 degrees. Product stored above load line. Keep product below load limit to maintain 41 degrees F.
Location: Cook line
Equipment: Cold top
- Plumbing system design/capacity (corrected)
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: Unapproved material holding drain together beneath 3- bay sink. Install proper pipe to secure drain.
Location: Three bay area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Litter and debris in pallet around dumpster/grease bin. Remove all litter and debris.
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: Exhaust system in need of cleaning. Due in April 2014. Provide cleaning by next inspection.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Floor drains heavily soiled with build up located by range and 3 bay sink.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Floor drains heavily soiled with build up located by range and 3 bay sink.
Location: Kitchen (back)
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Lid for second rice cooker soiled. Clean rice cooker frequently.
Location: Cook line
Equipment: Rice cooker
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04/25/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Raw beef holding at 46 degrees F2. Raw chicken holding at 48.4 degrees F.3. Shrimp holding at 66 degrees. Product stored above load line. Keep product below load limit to maintain 41 degrees F.
Location: Cook line
Equipment: Cold top
- 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 beef holding at 46 degrees F2. Raw chicken holding at 48.4 degrees F.3. Shrimp holding at 66 degrees. Product stored above load line. Keep product below load limit to maintain 41 degrees F.
Location: Cook line
Equipment: Cold top
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: Unapproved material holding drain together beneath 3- bay sink. Install proper pipe to secure drain.
Location: Three bay area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Litter and debris in pallet around dumpster/grease bin. Remove all litter and debris.
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: Exhaust system in need of cleaning. Due in April 2014. Provide cleaning by next inspection.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Floor drains heavily soiled with build up located by range and 3 bay sink.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Floor drains heavily soiled with build up located by range and 3 bay sink.
Location: Kitchen (back)
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Lid for second rice cooker soiled. Clean rice cooker frequently.
Location: Cook line
Equipment: Rice cooker
|
04/18/2014 | Routine |
- 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: SINGLE USE CONTAINERS REUSED TO DISPENSE FOOD.SINGLE USE CONTAINERS SHOULD NOT BE REUSED. PROVIDE DURABLE UTENSILS TO DISPENSE FOOD.
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12/18/2013 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED BOTTLE OF DEGREASER STORED IN BACK KITCHEN ON FLOOR NEAR BACK DOOR.LABEL BOTTLE WITH CONTENTS.
Location: Kitchen (back)
|
08/06/2013 | Routine |
| No violation noted during this evaluation. | 04/10/2013 | Routine |
| No violation noted during this evaluation. | 01/16/2013 | Non-Illness Complaint |
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: PEELED CARROTS STORED IN GROCERY BAGS INSIDE REACH IN COOLER. DISCONTINUE USING THESE BAGS FOR FOOD STORAGE. THEY ARE UNSANITARY. USE APPROVED FOOD STORAGE BAGS TO STORE EXPOSED OR OPENED FOOD..
Location: Kitchen
|
12/17/2012 | Routine |
- 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: EXHAUST SYSTEM HAS NOT BEEN PROFESSIONALLY CLEANED FOR ABOUT ONE YEAR. OWNER HAS BEEN CLEANING EXHAUST SYTEM USING HIS OWN EQUIPMENT/DEIVE. NO DOCUMENTATION FROM A PROFESSIONAL EXAUST CLEANING COMPANY STATING VENTILATION SYSTEM HAS BEEN CLEANED WITHIN THE PAST YEAR. PROVIDE SERVICE TO HAVE EXHAUST CLEANED.
Location: Kitchen
|
10/25/2012 | Non-Illness Complaint Recheck |
- 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: EXHAUST SYSTEM HAS NOT BEEN PROFESSIONALLY CLEANED FOR ABOUT ONE YEAR. OWNER HAS BEEN CLEANING EXHAUST SYTEM USING HIS OWN EQUIPMENT/DEIVE. NO DOCUMENTATION FROM A PROFESSIONAL EXAUST CLEANING COMPANY STATING VENTILATION SYSTEM HAS BEEN CLEANED WITHIN THE PAST YEAR. PROVIDE SERVICE TO HAVE EXHAUST CLEANED.
Location: Kitchen
|
09/25/2012 | Non-Illness Complaint |
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: CARDBOARD UTILIZED TO ABSORB GREASE DRAINING FROM CONTAINERS OF FRIED FOODS ON COOK LINE. DISCONTINUE USE OF CARDBAORD. PROVIDE AN APPROVED MATERIAL TO ABSORB GREASE.
Location: Kitchen
|
08/17/2012 | Routine |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COOK LINE. STORE WET CLOSTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD EMPLOYEE MIXING RAW CHICKEN LOCATED INSIDE A LARGE WOK STORED ON THE FLOOR. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen
- 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: UTENSILS TOUCHING SOILED SURFACE IN BETWEEN USE HANGING ON LEFT END OF THE COOK LINE. STORE UTENSILS ON A CLEAN SURFACE IN BETWEEN USE.
Location: Cook line
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04/10/2012 | Routine |
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK IN KITCHEN.
Location: Kitchen
|
02/07/2012 | Illness Complaint |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEE EATING IN DINING ROOM RETURNED TO WORK IN FOOD SERVICE AREA WITHOUT WASHING HANDS. ENSURE HANDS ARE WASHED THOROUGHLY AFTER RETURNING TO WORK.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP ON KNIFE BLOCK SOILED WITH RUST CONTAINING CLEAN AND SANITIZED KNIVES. REMOVE RUST ON SURFACE OF BLOCK. REPLACE IF RUST CANNOT BE REMOVED. DISCONTINUE STORING KNIVES ON BLOCK UNTIL CLEANED OR REPLACED.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DOOR TRACKS SOILED WITH FOOD RESIDUE LOCATED ON COOLER IN BACK PREP AREA.
|
12/22/2011 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEE EATING IN DINING ROOM RETURNED TO WORK IN FOOD SERVICE AREA WITHOUT WASHING HANDS. ENSURE HANDS ARE WASHED THOROUGHLY AFTER RETURNING TO WORK.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP ON KNIFE BLOCK SOILED WITH RUST CONTAINING CLEAN AND SANITIZED KNIVES. REMOVE RUST ON SURFACE OF BLOCK. REPLACE IF RUST CANNOT BE REMOVED. DISCONTINUE STORING KNIVES ON BLOCK UNTIL CLEANED OR REPLACED.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DOOR TRACKS SOILED WITH FOOD RESIDUE LOCATED ON COOLER IN BACK PREP AREA.
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12/15/2011 | Routine |
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