- 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: 11.10.14: EMPLOYEES MUST WASH HANDS AFTER HANDLING SOILED DISHES AND EQUIPMENT, AND PRIOR TO HANDLING SANITIZED EQUIPMENT AND FRESH FOOD. OBSERVED EMPLOYEE REMOVE SOILED DISHES FROM CUSTOMER TABLE AND PLACE IN BUS TUB. THEN OBSERVED SAME EMPLOYEE BRINGING FOOD REFILL CONTAINERS FROM THE KITCHEN TO THE BUFFET. HANDS WERE NOT WASHED BETWEEN HANDLING SOILED DISHES AND HANDLING SANITIZED CONTAINERS WITH FRESH MADE FOOD.
|
11/10/2014 | Non-Illness Complaint |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL CONTAINERS
Location: Kitchen
- 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: PLEASE DO NOT STORE PERSONAL ITEMS LIKE COATS OR PHONES ON SHELVES WHERE FOOD IS STORED
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE THOROUGHLY CLEAN KITCHEN FLOORS, ESPECIALLY AROUND CORNERS AND UNDERNEATH COOK LINE
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN UNDERNEATH LID OF MAKE TABLE COOLER
Location: Kitchen
Equipment: Make table cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
06/10/2014 | Recheck |
| No violation noted during this evaluation. | 06/04/2014 | Non-Illness Complaint |
- 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: PLEASE LABEL ALL CHEMICAL CONTAINERS
Location: Kitchen
- Storage of Personal Items (corrected on site)
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: PLEASE DO NOT STORE PERSONAL ITEMS LIKE COATS OR PHONES ON SHELVES WHERE FOOD IS STORED
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE THOROUGHLY CLEAN KITCHEN FLOORS, ESPECIALLY AROUND CORNERS AND UNDERNEATH COOK LINE
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN UNDERNEATH LID OF MAKE TABLE COOLER
Location: Kitchen
Equipment: Make table cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
06/04/2014 | Routine |
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: LARGE GAP AROUND BACK DOOR. PLEASE REPAIR AND INSTALL A DOOR SWEEP
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: FLOORS THROUGHOUT KITCHEN HEAVILY SOILED WITH GREASE, DIRT, AND FOOD CRUMBS. PLEASE CLEAN THOROUGHLY
Location: Kitchen
|
05/16/2014 | Non-Illness Complaint Recheck |
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: LARGE GAP AROUND BACK DOOR. PLEASE REPAIR AND INSTALL A DOOR SWEEP
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: FLOORS THROUGHOUT KITCHEN HEAVILY SOILED WITH GREASE, DIRT, AND FOOD CRUMBS. PLEASE CLEAN THOROUGHLY
|
05/09/2014 | Non-Illness Complaint |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PLEASE KEEP EMPLOYEE BEVERAGES BELOW SHELVES OR TABLES WHERE FOOD IS PREPPED AND STORED, AND USE A CONTAINER WITH A LID AND A STRAW
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: PLEASE DO NOT STORE PERSONAL ITEMS LIKE BAGS OR COATS ON SHELVES WHERE FOOD IS STORED
Location: Kitchen
- 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.
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: PLEASE CLEAN KITCHEN TRASH CANS
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.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE DISCARD CARDOBARD EGG CARTONS WHEN EMPTY. DO NOT REUSE
Location: Kitchen
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Location: Kitchen
|
02/28/2014 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PLEASE KEEP EMPLOYEE BEVERAGES BELOW SHELVES OR TABLES WHERE FOOD IS PREPPED AND STORED, AND USE A CONTAINER WITH A LID AND A STRAW
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: PLEASE DO NOT STORE PERSONAL ITEMS LIKE BAGS OR COATS ON SHELVES WHERE FOOD IS STORED
Location: Kitchen
- 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.
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: PLEASE CLEAN KITCHEN TRASH CANS
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.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE DISCARD CARDOBARD EGG CARTONS WHEN EMPTY. DO NOT REUSE
Location: Kitchen
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Location: Kitchen
|
02/24/2014 | Recheck |
- 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: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PLEASE KEEP EMPLOYEE BEVERAGES BELOW SHELVES OR TABLES WHERE FOOD IS PREPPED AND STORED, AND USE A CONTAINER WITH A LID AND A STRAW
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected on site)
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: PLEASE DO NOT STORE PERSONAL ITEMS LIKE BAGS OR COATS ON SHELVES WHERE FOOD IS STORED
Location: Kitchen
- 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.
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: PLEASE CLEAN KITCHEN TRASH CANS
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.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE DISCARD CARDOBARD EGG CARTONS WHEN EMPTY. DO NOT REUSE
Location: Kitchen
- Fruit and/or vegetable washing (corrected on site)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Location: Kitchen
|
02/17/2014 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL STORAGE BOTTLES
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT KEEP CHEMICAL SPRAY BOTTLES ON HANDSINKS
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.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: DO NOT THAW MEAT AND SEAFOOD ON COUNTER AT ROOM TEMPERATURE. THAW USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE REMOVE CARDBOARD FROM KITCHEN. DISCARD EGG CARTONS WHEN EMPTY
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINERS OF FOOD ON FLOOR IN KITCHEN. PLEASE STORE OFF FLOOR.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PLEASE CLEAN BULK FOOD BINS AND INTERIOR OF MAKE TABLE COOLER
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PLEASE CLEAN BULK FOOD BINS AND INTERIOR OF MAKE TABLE COOLER
Location: Kitchen
Equipment: Reach in cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PLEASE CLEAN EXTERIOR OF DEEP FRYERS
Location: Kitchen
Equipment: Deep fryer
|
11/04/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL STORAGE BOTTLES
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT KEEP CHEMICAL SPRAY BOTTLES ON HANDSINKS
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.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: DO NOT THAW MEAT AND SEAFOOD ON COUNTER AT ROOM TEMPERATURE. THAW USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE REMOVE CARDBOARD FROM KITCHEN. DISCARD EGG CARTONS WHEN EMPTY
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINERS OF FOOD ON FLOOR IN KITCHEN. PLEASE STORE OFF FLOOR.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PLEASE CLEAN BULK FOOD BINS AND INTERIOR OF MAKE TABLE COOLER
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PLEASE CLEAN BULK FOOD BINS AND INTERIOR OF MAKE TABLE COOLER
Location: Kitchen
Equipment: Reach in cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PLEASE CLEAN EXTERIOR OF DEEP FRYERS
Location: Kitchen
Equipment: Deep fryer
|
10/29/2013 | Recheck |
- 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: PLEASE LABEL ALL CHEMICAL STORAGE BOTTLES
Location: Kitchen
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT KEEP CHEMICAL SPRAY BOTTLES ON HANDSINKS
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.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: DO NOT THAW MEAT AND SEAFOOD ON COUNTER AT ROOM TEMPERATURE. THAW USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE REMOVE CARDBOARD FROM KITCHEN. DISCARD EGG CARTONS WHEN EMPTY
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINERS OF FOOD ON FLOOR IN KITCHEN. PLEASE STORE OFF FLOOR.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PLEASE CLEAN BULK FOOD BINS AND INTERIOR OF MAKE TABLE COOLER
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PLEASE CLEAN BULK FOOD BINS AND INTERIOR OF MAKE TABLE COOLER
Location: Kitchen
Equipment: Reach in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PLEASE CLEAN EXTERIOR OF DEEP FRYERS
Location: Kitchen
Equipment: Deep fryer
|
10/23/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: LARGE BOWL OF COOKED RICE IN KITCHEN AT 75 DEGREES F.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1: MAKE TABLE COOLER IN KITCHEN IS NOT FUNCTIONING PROPERLY AND IS HOLDING FOOD AT 64 DEGREES F. 2: RAW CHICKEN BEING PREPPED WAS AT 59 DEGREES F. PREP FOOD IN SMALL BATCHES, RATHER THAN ALL AT ONCE TO AVOID THE TEMPERATURE BECOMING TOO HIGH
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1: MAKE TABLE COOLER IN KITCHEN IS NOT FUNCTIONING PROPERLY AND IS HOLDING FOOD AT 64 DEGREES F. 2: RAW CHICKEN BEING PREPPED WAS AT 59 DEGREES F. PREP FOOD IN SMALL BATCHES, RATHER THAN ALL AT ONCE TO AVOID THE TEMPERATURE BECOMING TOO HIGH
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 AND RAW VEGETABLES ON SAME PREP TABLE WITHOUT SEPARATION.
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE DRIED HANDS USING A CLOTH TOWEL. USE A PAPER TOWEL INSTEAD TO DRY HANDS
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloth(s) / separate cloth(s) (corrected)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: EMPLOYEE USED CLOTH TO WIPE RAW CHICKEN SPILL,
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE REPAIR KITCHEN MAKE TABLE COOLER
Location: Kitchen
Equipment: Make table cooler
|
07/02/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: LARGE BOWL OF COOKED RICE IN KITCHEN AT 75 DEGREES F.
Location: Kitchen
- 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: MAKE TABLE COOLER IN KITCHEN IS NOT FUNCTIONING PROPERLY AND IS HOLDING FOOD AT 64 DEGREES F. 2: RAW CHICKEN BEING PREPPED WAS AT 59 DEGREES F. PREP FOOD IN SMALL BATCHES, RATHER THAN ALL AT ONCE TO AVOID THE TEMPERATURE BECOMING TOO HIGH
Location: Kitchen
- 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: MAKE TABLE COOLER IN KITCHEN IS NOT FUNCTIONING PROPERLY AND IS HOLDING FOOD AT 64 DEGREES F. 2: RAW CHICKEN BEING PREPPED WAS AT 59 DEGREES F. PREP FOOD IN SMALL BATCHES, RATHER THAN ALL AT ONCE TO AVOID THE TEMPERATURE BECOMING TOO HIGH
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 AND RAW VEGETABLES ON SAME PREP TABLE WITHOUT SEPARATION.
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE DRIED HANDS USING A CLOTH TOWEL. USE A PAPER TOWEL INSTEAD TO DRY HANDS
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOORS THROUGHOUT KITCHEN
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloth(s) / separate cloth(s) (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: EMPLOYEE USED CLOTH TO WIPE RAW CHICKEN SPILL,
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE REPAIR KITCHEN MAKE TABLE COOLER
Location: Kitchen
Equipment: Make table cooler
|
06/25/2013 | 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: GARLIC-IN-OIL ON COOK LINE WITHOUT TEMPERATURE CONTROL
Location: Cook line
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK SOILED. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
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: PLEASE DO NOT STORE ITEMS IN THE HANDSINK
Location: Kitchen
Equipment: Hand sink
- 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: PLEASE DO NOT STORE PERSONAL BEVERAGES ON PREP TABLES
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE REMOVE CARDBOARD FROM KITCHEN
- 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: FOOD STORED ON FLOOR IN WALK-IN COOLER. PLEASE STORE OFF FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN LOWER SHELVES OF PREP TABLES
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PLEASE CLEAN BULK FOOD STORAGE BINS
Location: Kitchen
|
03/06/2013 | 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: GARLIC-IN-OIL ON COOK LINE WITHOUT TEMPERATURE CONTROL
Location: Cook line
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HANDSINK SOILED. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
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: PLEASE DO NOT STORE ITEMS IN THE HANDSINK
Location: Kitchen
Equipment: Hand sink
- Storage of Personal Items (corrected on site)
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: PLEASE DO NOT STORE PERSONAL BEVERAGES ON PREP TABLES
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PLEASE REMOVE CARDBOARD FROM 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 STORED ON FLOOR IN WALK-IN COOLER. PLEASE STORE OFF FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN LOWER SHELVES OF PREP TABLES
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PLEASE CLEAN BULK FOOD STORAGE BINS
Location: Kitchen
|
02/28/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE BE SURE TO LABEL ALL CHEMICAL BOTTLES
- 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 TOWELS TO WRAP OR COVER FOOD
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER CONCENTRATION WAS TOO HIGH.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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.
|
11/07/2012 | Recheck |
- 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: PLEASE BE SURE TO LABEL ALL CHEMICAL BOTTLES
- 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: PLEASE DO NOT USE TOWELS TO WRAP OR COVER FOOD
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER CONCENTRATION WAS TOO HIGH.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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.
|
10/29/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW CHICKEN BEING PREPPED AT KITCHEN PREP TABLE. CHICKEN TESTING AT 44 DEGREES FAHRENHEIT. MOVE RAW CHICKEN TO WALK-IN COOLER AND ALLOW TO COME DOWN TO PROPER TEMPERATURE. ONCE AT TEMPERATURE, TAKE A SMALL AMOUNT OF CHICKEN AND PREP. FOLLOW WITH ANOTHER SMALL AMOUNT OF CHICKEN AND SO ON. DO NOT ALLOW ALL BOXES OF CHICKEN TO SIT OUTSIDE OF REFRIGERATION WHILE PREPPING.
Location: Kitchen
Equipment: Prep table
- 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: REPAIR SCREEN DOOR AT BACK DOOR. KEEP SCREEN DOOR SHUT WHEN IN USE.
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: CLEAN AND SANITIZE FLOORS AND WALLS UNDER AND AROUND FRYERS AND WOKS.
Location: Cook line
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: PROVIDE LIDS OR PLASTIC WRAP TO COVER ALL FOOD ITEMS IN STORAGE. OPEN CONTAINERS FOUND IN WALK-IN COOLER.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MAINTAIN PAPER TOWELS AT HAND SINK IN KITCHEN. PROVIDE PAPER TOWELS.
Location: Kitchen
Equipment: Hand sink
|
06/20/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW CHICKEN BEING PREPPED AT KITCHEN PREP TABLE. CHICKEN TESTING AT 44 DEGREES FAHRENHEIT. MOVE RAW CHICKEN TO WALK-IN COOLER AND ALLOW TO COME DOWN TO PROPER TEMPERATURE. ONCE AT TEMPERATURE, TAKE A SMALL AMOUNT OF CHICKEN AND PREP. FOLLOW WITH ANOTHER SMALL AMOUNT OF CHICKEN AND SO ON. DO NOT ALLOW ALL BOXES OF CHICKEN TO SIT OUTSIDE OF REFRIGERATION WHILE PREPPING.
Location: Kitchen
Equipment: Prep table
- 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: REPAIR SCREEN DOOR AT BACK DOOR. KEEP SCREEN DOOR SHUT WHEN IN USE.
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: CLEAN AND SANITIZE FLOORS AND WALLS UNDER AND AROUND FRYERS AND WOKS.
Location: Cook line
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: PROVIDE LIDS OR PLASTIC WRAP TO COVER ALL FOOD ITEMS IN STORAGE. OPEN CONTAINERS FOUND IN WALK-IN COOLER.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MAINTAIN PAPER TOWELS AT HAND SINK IN KITCHEN. PROVIDE PAPER TOWELS.
Location: Kitchen
Equipment: Hand sink
|
06/12/2012 | Routine |
- Additional Requirements (corrected)
a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
Correction: Implement additional requirements as written.
Comments: HOT WATER IN WOMEN'S RESTROOM EXCEEDING 165 DEGREES FAHRENHEIT. INSTRUCTED OWNER TO TURN DOWN THE WATER HEATER. SCALDING OCCURS AT 120 DEGREES FAHRENHEIT. SUGGEST TEMPERATURE SET BETWEEN 110 AND 120 DEGREES FAHRENHEIT. MINIMUM REQUIRED TEMPERATURES3-BAY SINK: 110 DEGREES FAHRENHEITHAND SINK: 100 DEGREES FAHRENHEIT
|
04/24/2012 | Non-Illness Complaint Recheck |
- Additional Requirements
a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
Correction: Implement additional requirements as written.
Comments: HOT WATER IN WOMEN'S RESTROOM EXCEEDING 165 DEGREES FAHRENHEIT. INSTRUCTED OWNER TO TURN DOWN THE WATER HEATER. SCALDING OCCURS AT 120 DEGREES FAHRENHEIT. SUGGEST TEMPERATURE SET BETWEEN 110 AND 120 DEGREES FAHRENHEIT. MINIMUM REQUIRED TEMPERATURES3-BAY SINK: 110 DEGREES FAHRENHEITHAND SINK: 100 DEGREES FAHRENHEIT
|
04/17/2012 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW CHICKEN AND RAW BEEF TESTING ABOVE 45 DEGREES AT COLD-TOP COOLER. CONTAINERS FILLED TOO FULL. RANCH DRESSING TESTING ABOVE 45 DEGREES AT SALAD BAR IN THE DINING ROOM. CONTAINER FILLED TOO FULL. FOOD ITEMS REPLACED. CONTAINERS FILLED HALF-WAY FULL
Location: Kitchen
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: RAW CHICKEN AND RAW BEEF TESTING ABOVE 45 DEGREES AT COLD-TOP COOLER. CONTAINERS FILLED TOO FULL. RANCH DRESSING TESTING ABOVE 45 DEGREES AT SALAD BAR IN THE DINING ROOM. CONTAINER FILLED TOO FULL. FOOD ITEMS REPLACED. CONTAINERS FILLED HALF-WAY FULL
Location: Dining room
Equipment: Buffet
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN WHITE REFRIGERATOR/FREEZER COMBO.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKING FAUCETS AT 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
|
02/23/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW CHICKEN AND RAW BEEF TESTING ABOVE 45 DEGREES AT COLD-TOP COOLER. CONTAINERS FILLED TOO FULL. RANCH DRESSING TESTING ABOVE 45 DEGREES AT SALAD BAR IN THE DINING ROOM. CONTAINER FILLED TOO FULL. FOOD ITEMS REPLACED. CONTAINERS FILLED HALF-WAY FULL
Location: Kitchen
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: RAW CHICKEN AND RAW BEEF TESTING ABOVE 45 DEGREES AT COLD-TOP COOLER. CONTAINERS FILLED TOO FULL. RANCH DRESSING TESTING ABOVE 45 DEGREES AT SALAD BAR IN THE DINING ROOM. CONTAINER FILLED TOO FULL. FOOD ITEMS REPLACED. CONTAINERS FILLED HALF-WAY FULL
Location: Dining room
Equipment: Buffet
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN WHITE REFRIGERATOR/FREEZER COMBO.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKING FAUCETS AT 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
|
02/15/2012 | Routine |
Restaurant representatives - add corrected or new information about China House Buffet, 10013 E WASHINGTON ST, Indianapolis, IN »