- 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: HAND SINK THAT IS RIGHT BY COOKLINE SOILED AND HAD LIVE AND DEAD ROACHES INSIDE. DEAD INSECTS IN AND AROUND A SINK WOULD NOT BE POSSIBLE IF THE SINK WAS UTILIZED.PLEASE IMPROVE HAND WASHING ROUTINE.
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED AND HAD ROACHES INSIDE AND AROUND HAND SINK. ROACHES WERE BOTH DEAD AND LIVE. *****REPEAT VIOLATION*****
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK. *****REPEAT VIOLATION*****
Location: Kitchen (front)
Equipment: Hand sink
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD AND LIVE ROACHES IN HAND SINK. RECORDS SHOW THAT THE LAST DATE OF TREATMENT WAS ON 10/27/14. SERVICE WAS NOT THAT LONG AGO HOWEVER, THERE WAS A GOOD AMOUNT IN CLEAR VIEW WHICH WOULD WARRANT A NEED FOR ANOTHER TREATMENT. PLEASE HAVE YOUR PEST CONTROL COMPANY TREAT AGAIN IMMEDIATELY.
Location: Kitchen (front)
|
11/10/2014 | 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: 1. CHICKEN ON FLOOR UNDER SINK. CHICKEN WAS CUT UP RECENTLY. I INSTRUCTED THEM TO DISCARD THE CHICKEN. THE CHICKEN DISAPPEARED. I'M NOT SURE WHERE THE CHICKEN WAS PUT. I DID NOT SEE IT IN THE TRASH INSIDE OR OUTSIDE THE STORE. I WILL WATCH ANY ITEMS BE DISCARDED IMMEDIATELY IN FUTURE INSPECTIONS.
Location: Prep area
- 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: OBSERVED 2 LIVE ROACHES ON HANDSINK DURING FOLLOW UP INSPECTION.
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: CAN OF RAID ON BOTTOM SHELF IN KITCHEN
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: THANK YOU BAGS USED IN COOLER, FREEZER AND THROUGHOUT KITCHEN FOR FOOD STORAGE. PLEASE USE FOOD GRADE CONTAINERS OR BAGS FOR FOOD STORAGE.
Location: Kitchen
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: ONLY 1 DRAIN STOP. PLEASE PROVIDE A DRAIN STOP FOR ALL SINKS.
Location: Prep area
Equipment: 3-bay
- Non sewage liquid drainage (corrected)
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
Comments: WATER FROM WOK'S BEING DIRECTED TO FLOOR DRAIN WHICH MAY BE A GREASE TRAP. LID WAS REMOVED SO THAT WATER IS FLOWS THERE. STRONG SEWAGE ODOR IN THE KITCHEN. LID SHOULD REMAIN CLOSED AND SECURE ON PIT UNLESS IT IS BEING PUMPED. 257/25/14 NO LEAKS OBSERVED. WATER WAS POURED BEHIND WOK'S AND NOTHING LEAKED DOWN. EMPLOYEE WAS UNSURE OF WHAT THE PERSON FIXED BUT IT APPEARS TO BE RESOLVED.
- 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: MOP DRYING IN MOP BUCKET. INSTALL HOOK OR TURN UPSIDE DOWN IN MOP SINK TO DRY.
Location: Prep area
- 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: RICE, SUGAR, FLOUR, ETC IN LARGE BUCKETS WITH NO LABELS. PLEASE LABEL CONTAINERS OF FOOD ITEMS.
Location: Prep area
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR OPEN.
Location: Back room
- 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. THERMOMETER OUTSIDE AND INSIDE ON WALK-IN COOLER NOT FUNCTIONING PROPERLY. PLEASE PROVIDE THERMOMETER.2. NO THERMOMETER IN COOLER. PLEASE PROVIDE THERMOMETER
Location: Walk-in cooler
- 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. THERMOMETER OUTSIDE AND INSIDE ON WALK-IN COOLER NOT FUNCTIONING PROPERLY. PLEASE PROVIDE THERMOMETER.2. NO THERMOMETER IN COOLER. PLEASE PROVIDE THERMOMETER
Location: Service counter
Equipment: Upright cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: ALUMINUM FOIL IN BETWEEN CONTAINER AND HEATING UNIT FOR SWEET AND SOUR SAUCE ON THE STOVE. EMPLOYEE DISCARDED FOIL.
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 CONTAINER OF FLOUR STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE.2. UNCOVERED CONTAINER OF CORNMEAL STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE. CONTAINERS WERE SIMPLY PUT OUTSIDE THE DOOR BUT THEN THROWN AWAY AFTER I INSISTED.3. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN COOLER.4. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER.5. BULK CONTAINER OF SALT HAD VARIOUS PARTICLES AND DEBRIS INSIDE. EMPLOYEE DISCARDED.
Location: Prep area
- 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 CONTAINER OF FLOUR STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE.2. UNCOVERED CONTAINER OF CORNMEAL STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE. CONTAINERS WERE SIMPLY PUT OUTSIDE THE DOOR BUT THEN THROWN AWAY AFTER I INSISTED.3. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN COOLER.4. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER.5. BULK CONTAINER OF SALT HAD VARIOUS PARTICLES AND DEBRIS INSIDE. EMPLOYEE DISCARDED.
Location: Prep area
- 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 CONTAINER OF FLOUR STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE.2. UNCOVERED CONTAINER OF CORNMEAL STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE. CONTAINERS WERE SIMPLY PUT OUTSIDE THE DOOR BUT THEN THROWN AWAY AFTER I INSISTED.3. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN COOLER.4. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER.5. BULK CONTAINER OF SALT HAD VARIOUS PARTICLES AND DEBRIS INSIDE. EMPLOYEE DISCARDED.
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 CONTAINER OF FLOUR STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE.2. UNCOVERED CONTAINER OF CORNMEAL STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE. CONTAINERS WERE SIMPLY PUT OUTSIDE THE DOOR BUT THEN THROWN AWAY AFTER I INSISTED.3. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN COOLER.4. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER.5. BULK CONTAINER OF SALT HAD VARIOUS PARTICLES AND DEBRIS INSIDE. EMPLOYEE DISCARDED.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. UNCOVERED CONTAINER OF FLOUR STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE.2. UNCOVERED CONTAINER OF CORNMEAL STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE. CONTAINERS WERE SIMPLY PUT OUTSIDE THE DOOR BUT THEN THROWN AWAY AFTER I INSISTED.3. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN COOLER.4. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER.5. BULK CONTAINER OF SALT HAD VARIOUS PARTICLES AND DEBRIS INSIDE. EMPLOYEE DISCARDED.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT HANDSINK IN KITCHEN. PLEASE PROVIDE PAPER TOWELS.2. NO PAPER TOWELS IN RESTROOM. PLEASE PROVIDE PAPER TOWELS.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT HANDSINK IN KITCHEN. PLEASE PROVIDE PAPER TOWELS.2. NO PAPER TOWELS IN RESTROOM. PLEASE PROVIDE PAPER TOWELS.
Location: Restroom
- 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. LEAK AT FAUCET IN 2-BAY SINK. PLEASE REPAIR.
Location: Prep area
Equipment: 2-bay
|
07/24/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CHICKEN ON FLOOR UNDER SINK. CHICKEN WAS CUT UP RECENTLY. I INSTRUCTED THEM TO DISCARD THE CHICKEN. THE CHICKEN DISAPPEARED. I'M NOT SURE WHERE THE CHICKEN WAS PUT. I DID NOT SEE IT IN THE TRASH INSIDE OR OUTSIDE THE STORE. I WILL WATCH ANY ITEMS BE DISCARDED IMMEDIATELY IN FUTURE INSPECTIONS.
Location: Prep area
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED 2 LIVE ROACHES ON HANDSINK DURING FOLLOW UP INSPECTION.
Location: Kitchen
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: CAN OF RAID ON BOTTOM SHELF IN KITCHEN
Location: Kitchen
- 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: THANK YOU BAGS USED IN COOLER, FREEZER AND THROUGHOUT KITCHEN FOR FOOD STORAGE. PLEASE USE FOOD GRADE CONTAINERS OR BAGS FOR FOOD STORAGE.
Location: Kitchen
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: ONLY 1 DRAIN STOP. PLEASE PROVIDE A DRAIN STOP FOR ALL SINKS.
Location: Prep area
Equipment: 3-bay
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
Comments: WATER FROM WOK'S BEING DIRECTED TO FLOOR DRAIN WHICH MAY BE A GREASE TRAP. LID WAS REMOVED SO THAT WATER IS FLOWS THERE. STRONG SEWAGE ODOR IN THE KITCHEN. LID SHOULD REMAIN CLOSED AND SECURE ON PIT UNLESS IT IS BEING PUMPED.
- 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: MOP DRYING IN MOP BUCKET. INSTALL HOOK OR TURN UPSIDE DOWN IN MOP SINK TO DRY.
Location: Prep area
- 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: RICE, SUGAR, FLOUR, ETC IN LARGE BUCKETS WITH NO LABELS. PLEASE LABEL CONTAINERS OF FOOD ITEMS.
Location: Prep area
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR OPEN.
Location: Back room
- 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. THERMOMETER OUTSIDE AND INSIDE ON WALK-IN COOLER NOT FUNCTIONING PROPERLY. PLEASE PROVIDE THERMOMETER.2. NO THERMOMETER IN COOLER. PLEASE PROVIDE THERMOMETER
Location: Walk-in cooler
- 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. THERMOMETER OUTSIDE AND INSIDE ON WALK-IN COOLER NOT FUNCTIONING PROPERLY. PLEASE PROVIDE THERMOMETER.2. NO THERMOMETER IN COOLER. PLEASE PROVIDE THERMOMETER
Location: Service counter
Equipment: Upright cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: ALUMINUM FOIL IN BETWEEN CONTAINER AND HEATING UNIT FOR SWEET AND SOUR SAUCE ON THE STOVE. EMPLOYEE DISCARDED FOIL.
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 CONTAINER OF FLOUR STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE.2. UNCOVERED CONTAINER OF CORNMEAL STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE. CONTAINERS WERE SIMPLY PUT OUTSIDE THE DOOR BUT THEN THROWN AWAY AFTER I INSISTED.3. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN COOLER.4. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER.5. BULK CONTAINER OF SALT HAD VARIOUS PARTICLES AND DEBRIS INSIDE. EMPLOYEE DISCARDED.
Location: Prep area
- 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 CONTAINER OF FLOUR STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE.2. UNCOVERED CONTAINER OF CORNMEAL STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE. CONTAINERS WERE SIMPLY PUT OUTSIDE THE DOOR BUT THEN THROWN AWAY AFTER I INSISTED.3. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN COOLER.4. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER.5. BULK CONTAINER OF SALT HAD VARIOUS PARTICLES AND DEBRIS INSIDE. EMPLOYEE DISCARDED.
Location: Prep area
- 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 CONTAINER OF FLOUR STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE.2. UNCOVERED CONTAINER OF CORNMEAL STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE. CONTAINERS WERE SIMPLY PUT OUTSIDE THE DOOR BUT THEN THROWN AWAY AFTER I INSISTED.3. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN COOLER.4. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER.5. BULK CONTAINER OF SALT HAD VARIOUS PARTICLES AND DEBRIS INSIDE. EMPLOYEE DISCARDED.
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 CONTAINER OF FLOUR STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE.2. UNCOVERED CONTAINER OF CORNMEAL STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE. CONTAINERS WERE SIMPLY PUT OUTSIDE THE DOOR BUT THEN THROWN AWAY AFTER I INSISTED.3. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN COOLER.4. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER.5. BULK CONTAINER OF SALT HAD VARIOUS PARTICLES AND DEBRIS INSIDE. EMPLOYEE DISCARDED.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. UNCOVERED CONTAINER OF FLOUR STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE.2. UNCOVERED CONTAINER OF CORNMEAL STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE. CONTAINERS WERE SIMPLY PUT OUTSIDE THE DOOR BUT THEN THROWN AWAY AFTER I INSISTED.3. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN COOLER.4. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER.5. BULK CONTAINER OF SALT HAD VARIOUS PARTICLES AND DEBRIS INSIDE. EMPLOYEE DISCARDED.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT HANDSINK IN KITCHEN. PLEASE PROVIDE PAPER TOWELS.2. NO PAPER TOWELS IN RESTROOM. PLEASE PROVIDE PAPER TOWELS.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT HANDSINK IN KITCHEN. PLEASE PROVIDE PAPER TOWELS.2. NO PAPER TOWELS IN RESTROOM. PLEASE PROVIDE PAPER TOWELS.
Location: Restroom
- 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. LEAK AT FAUCET IN 2-BAY SINK. PLEASE REPAIR.
Location: Prep area
Equipment: 2-bay
|
07/16/2014 | 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. CHICKEN ON FLOOR UNDER SINK. CHICKEN WAS CUT UP RECENTLY. I INSTRUCTED THEM TO DISCARD THE CHICKEN. THE CHICKEN DISAPPEARED. I'M NOT SURE WHERE THE CHICKEN WAS PUT. I DID NOT SEE IT IN THE TRASH INSIDE OR OUTSIDE THE STORE. I WILL WATCH ANY ITEMS BE DISCARDED IMMEDIATELY IN FUTURE INSPECTIONS.
Location: Prep area
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: CAN OF RAID ON BOTTOM SHELF IN KITCHEN
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: THANK YOU BAGS USED IN COOLER, FREEZER AND THROUGHOUT KITCHEN FOR FOOD STORAGE. PLEASE USE FOOD GRADE CONTAINERS OR BAGS FOR FOOD STORAGE.
Location: Kitchen
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: ONLY 1 DRAIN STOP. PLEASE PROVIDE A DRAIN STOP FOR ALL SINKS.
Location: Prep area
Equipment: 3-bay
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
Comments: WATER FROM WOK'S BEING DIRECTED TO FLOOR DRAIN WHICH MAY BE A GREASE TRAP. LID WAS REMOVED SO THAT WATER IS FLOWS THERE. STRONG SEWAGE ODOR IN THE KITCHEN. LID SHOULD REMAIN CLOSED AND SECURE ON PIT UNLESS IT IS BEING PUMPED.
- Drying mop(s) (corrected on site)
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: MOP DRYING IN MOP BUCKET. INSTALL HOOK OR TURN UPSIDE DOWN IN MOP SINK TO DRY.
Location: Prep area
- 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: RICE, SUGAR, FLOUR, ETC IN LARGE BUCKETS WITH NO LABELS. PLEASE LABEL CONTAINERS OF FOOD ITEMS.
Location: Prep area
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR OPEN.
Location: Back room
- 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. THERMOMETER OUTSIDE AND INSIDE ON WALK-IN COOLER NOT FUNCTIONING PROPERLY. PLEASE PROVIDE THERMOMETER.2. NO THERMOMETER IN COOLER. PLEASE PROVIDE THERMOMETER
Location: Walk-in cooler
- 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. THERMOMETER OUTSIDE AND INSIDE ON WALK-IN COOLER NOT FUNCTIONING PROPERLY. PLEASE PROVIDE THERMOMETER.2. NO THERMOMETER IN COOLER. PLEASE PROVIDE THERMOMETER
Location: Service counter
Equipment: Upright cooler
- Unapproved non-food contact (corrected on site)
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: ALUMINUM FOIL IN BETWEEN CONTAINER AND HEATING UNIT FOR SWEET AND SOUR SAUCE ON THE STOVE. EMPLOYEE DISCARDED FOIL.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. UNCOVERED CONTAINER OF FLOUR STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE.2. UNCOVERED CONTAINER OF CORNMEAL STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE. CONTAINERS WERE SIMPLY PUT OUTSIDE THE DOOR BUT THEN THROWN AWAY AFTER I INSISTED.3. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN COOLER.4. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER.5. BULK CONTAINER OF SALT HAD VARIOUS PARTICLES AND DEBRIS INSIDE. EMPLOYEE DISCARDED.
Location: Prep area
- 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. UNCOVERED CONTAINER OF FLOUR STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE.2. UNCOVERED CONTAINER OF CORNMEAL STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE. CONTAINERS WERE SIMPLY PUT OUTSIDE THE DOOR BUT THEN THROWN AWAY AFTER I INSISTED.3. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN COOLER.4. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER.5. BULK CONTAINER OF SALT HAD VARIOUS PARTICLES AND DEBRIS INSIDE. EMPLOYEE DISCARDED.
Location: Prep area
- 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 CONTAINER OF FLOUR STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE.2. UNCOVERED CONTAINER OF CORNMEAL STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE. CONTAINERS WERE SIMPLY PUT OUTSIDE THE DOOR BUT THEN THROWN AWAY AFTER I INSISTED.3. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN COOLER.4. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER.5. BULK CONTAINER OF SALT HAD VARIOUS PARTICLES AND DEBRIS INSIDE. EMPLOYEE DISCARDED.
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 CONTAINER OF FLOUR STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE.2. UNCOVERED CONTAINER OF CORNMEAL STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE. CONTAINERS WERE SIMPLY PUT OUTSIDE THE DOOR BUT THEN THROWN AWAY AFTER I INSISTED.3. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN COOLER.4. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER.5. BULK CONTAINER OF SALT HAD VARIOUS PARTICLES AND DEBRIS INSIDE. EMPLOYEE DISCARDED.
Location: Walk-in freezer
- 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. UNCOVERED CONTAINER OF FLOUR STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE.2. UNCOVERED CONTAINER OF CORNMEAL STORED DIRECTLY ON THE GROUND UNDER A TABLE. CONTAINER WAS IMMEDIATELY TAKEN OUTSIDE. CONTAINERS WERE SIMPLY PUT OUTSIDE THE DOOR BUT THEN THROWN AWAY AFTER I INSISTED.3. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN COOLER.4. FOOD STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER.5. BULK CONTAINER OF SALT HAD VARIOUS PARTICLES AND DEBRIS INSIDE. EMPLOYEE DISCARDED.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT HANDSINK IN KITCHEN. PLEASE PROVIDE PAPER TOWELS.2. NO PAPER TOWELS IN RESTROOM. PLEASE PROVIDE PAPER TOWELS.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT HANDSINK IN KITCHEN. PLEASE PROVIDE PAPER TOWELS.2. NO PAPER TOWELS IN RESTROOM. PLEASE PROVIDE PAPER TOWELS.
Location: Restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAK AT FAUCET IN 2-BAY SINK. PLEASE REPAIR.
Location: Prep area
Equipment: 2-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. LEAK AT FAUCET IN 2-BAY SINK. PLEASE REPAIR.
Location: -
|
07/10/2014 | Routine |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: EX. RAID CANS AND HOT SHOT CANS--REMOVE FROM ESTABLISHMENT.
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: OPEN EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPARING FOOD--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING, UTENSILS AND EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING, UTENSILS AND EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING, UTENSILS AND EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND WALK-IN-FREEZER.
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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- 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: EX. JACKETS, BAGS, ITEMS, ETC.
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: EX. JACKETS, BAGS, ITEMS, ETC.
Location: Prep 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: IN PROGRESS: SCHEDULED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS.
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: IN PROGRESS: SCHEDULED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: INCLUDING KITCHEN HOOD SYSTEM WALLS/FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
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: INCLUDING KITCHEN HOOD SYSTEM WALLS/FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: INCLUDING KITCHEN HOOD SYSTEM WALLS/FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- 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: INCLUDING KITCHEN HOOD SYSTEM WALLS/FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Chemical room
- 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: INCLUDING KITCHEN HOOD SYSTEM WALLS/FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Cook line
|
06/10/2014 | Non-Illness Complaint Recheck |
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: EX. RAID CANS AND HOT SHOT CANS--REMOVE FROM ESTABLISHMENT.
Location: Kitchen
- Eating, drinking, smoking
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: OPEN EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPARING FOOD--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING, UTENSILS AND EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING, UTENSILS AND EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING, UTENSILS AND EQUIPMENT (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND WALK-IN-FREEZER.
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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- 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: EX. JACKETS, BAGS, ITEMS, ETC.
Location: Kitchen
- 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: EX. JACKETS, BAGS, ITEMS, ETC.
Location: Prep 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: INCLUDING KITCHEN HOOD SYSTEM WALLS/FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
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: INCLUDING KITCHEN HOOD SYSTEM WALLS/FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: INCLUDING KITCHEN HOOD SYSTEM WALLS/FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- 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: INCLUDING KITCHEN HOOD SYSTEM WALLS/FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Chemical room
- 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: INCLUDING KITCHEN HOOD SYSTEM WALLS/FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Cook line
|
06/03/2014 | 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: Large bowl of raw beef strips in sink at 49 F. Crab Rangoon filling on counter at 44. Corrected by placing in walk-in.KEEP ALL FOOD IN WALK-IN UNTIL READY TO USE OR COOK.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Rice cooker lid in hand sink. Use hand sink for hand washing only.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Rice in bottom of hand sink. use hand sink for hand washing only.
Location: Kitchen
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Yufang Lin ServSafe has expired. She will need to take class in Chinese. Inspector will bring information on how to take class in Chinese next week. RECHECK 2/12/14: BROUGHT INFORMATION ON TAKING SERV SAFE IN CHINESE AT SECOND HELPINGS. CALL TO SCHEDULE CLASS.
- 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: Spilled fries, etc, on floor in freezer. Sweep freezer floor.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Containers of meat, sauces, etc, on floor of cooler. Store on shelf or rack, not floor.2. Bags of rice on floor in dry storage. Store on shelf or rack, not floor.
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. Containers of meat, sauces, etc, on floor of cooler. Store on shelf or rack, not floor.2. Bags of rice on floor in dry storage. Store on shelf or rack, not floor.
Location: Dry storage
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: 3 bay sink being used for food prep, 2 bay used for dishwashing. Inspector will bring 3 bay instructions in Chinese at recheck. (Warewashing is used for cooking utensils only, all food is served in single use containers.)
Location: Kitchen
Equipment: 2-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: 3 bay sink being used for food prep. Use 2 bay sink for food prep, 3 bay sink for dishwashing.Inspector will bring 3 bay sink flyer in Chinese at recheck to go over manual warewashing procedures. (Warewashing is for cooking utensils only, all food is served in single use containers.)
Location: Kitchen
Equipment: 3-bay
|
05/12/2014 | Recheck |
| No violation noted during this evaluation. | 02/26/2014 | 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: Large bowl of raw beef strips in sink at 49 F. Crab Rangoon filling on counter at 44. Corrected by placing in walk-in.KEEP ALL FOOD IN WALK-IN UNTIL READY TO USE OR COOK.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Rice cooker lid in hand sink. Use hand sink for hand washing only.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Rice in bottom of hand sink. use hand sink for hand washing only.
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Yufang Lin ServSafe has expired. She will need to take class in Chinese. Inspector will bring information on how to take class in Chinese next week. RECHECK 2/12/14: BROUGHT INFORMATION ON TAKING SERV SAFE IN CHINESE AT SECOND HELPINGS. CALL TO SCHEDULE CLASS.
- 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: Spilled fries, etc, on floor in freezer. Sweep freezer floor.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Containers of meat, sauces, etc, on floor of cooler. Store on shelf or rack, not floor.2. Bags of rice on floor in dry storage. Store on shelf or rack, not floor.
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. Containers of meat, sauces, etc, on floor of cooler. Store on shelf or rack, not floor.2. Bags of rice on floor in dry storage. Store on shelf or rack, not floor.
Location: Dry storage
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: 3 bay sink being used for food prep, 2 bay used for dishwashing. Inspector will bring 3 bay instructions in Chinese at recheck. (Warewashing is used for cooking utensils only, all food is served in single use containers.)
Location: Kitchen
Equipment: 2-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: 3 bay sink being used for food prep. Use 2 bay sink for food prep, 3 bay sink for dishwashing.Inspector will bring 3 bay sink flyer in Chinese at recheck to go over manual warewashing procedures. (Warewashing is for cooking utensils only, all food is served in single use containers.)
Location: Kitchen
Equipment: 3-bay
|
02/12/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Large bowl of raw beef strips in sink at 49 F. Crab Rangoon filling on counter at 44. Corrected by placing in walk-in.KEEP ALL FOOD IN WALK-IN UNTIL READY TO USE OR COOK.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Rice cooker lid in hand sink. Use hand sink for hand washing only.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Rice in bottom of hand sink. use hand sink for hand washing only.
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Yufang Lin ServSafe has expired. She will need to take class in Chinese. Inspector will bring information on how to take class in Chinese next week.
- 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: Spilled fries, etc, on floor in freezer. Sweep freezer floor.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Containers of meat, sauces, etc, on floor of cooler. Store on shelf or rack, not floor.2. Bags of rice on floor in dry storage. Store on shelf or rack, not floor.
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. Containers of meat, sauces, etc, on floor of cooler. Store on shelf or rack, not floor.2. Bags of rice on floor in dry storage. Store on shelf or rack, not floor.
Location: Dry storage
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: 3 bay sink being used for food prep, 2 bay used for dishwashing. Inspector will bring 3 bay instructions in Chinese at recheck. (Warewashing is used for cooking utensils only, all food is served in single use containers.)
Location: Kitchen
Equipment: 2-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: 3 bay sink being used for food prep. Use 2 bay sink for food prep, 3 bay sink for dishwashing.Inspector will bring 3 bay sink flyer in Chinese at recheck to go over manual warewashing procedures. (Warewashing is for cooking utensils only, all food is served in single use containers.)
Location: Kitchen
Equipment: 3-bay
|
01/31/2014 | Routine |
- Pests/rodents (corrected)
Presence of flies and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak in three bay sink. Repair or replace leak to three bay sink.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected)
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: Utensils are being stored in crack between 2 bay siink. Please do not store utensils in crack between 2 bay sink.
Location: Kitchen
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
|
08/01/2013 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of flies and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak in three bay sink. Repair or replace leak to three bay sink.
Location: Kitchen (back)
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
|
07/25/2013 | Non-Illness Complaint |
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
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.
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. Food must be stored in food approved containers. Food can not be stored in thank you bags.2. Food stored on floor in walk in cooler.
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. Food must be stored in food approved containers. Food can not be stored in thank you bags.2. Food stored on floor in walk in cooler.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelves soiled in kitchen. Please clean and sanitize.2. Containers soiled. Please clean and sanitize containers.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelves soiled in kitchen. Please clean and sanitize.2. Containers soiled. Please clean and sanitize containers.
Location: Kitchen
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07/25/2013 | Recheck |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
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.
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. Food must be stored in food approved containers. Food can not be stored in thank you bags.2. Food stored on floor in walk in cooler.
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. Food must be stored in food approved containers. Food can not be stored in thank you bags.2. Food stored on floor in walk in cooler.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelves soiled in kitchen. Please clean and sanitize.2. Containers soiled. Please clean and sanitize containers.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Shelves soiled in kitchen. Please clean and sanitize.2. Containers soiled. Please clean and sanitize containers.
Location: Kitchen
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07/18/2013 | 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: IN-PLACE SANITIZER TESTING AT 20 PPM, TOO LOW. DISCARD AND REPLACE WITH FRESH SOLUTION. MAINTAIN CONCENTRATION BETWEEN 50-100 PPM.
Location: Cook line
- 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: EMPLOYEE CUTTING RAW CHICKEN BARE HANDED. GLOVES SHALL BE WORN TO MINIMIZE CROSS CONTAMINATION.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: ELEVATE BOXES OF SINGLE SERVICE ITEMS (CUPS, PLATES, ETC.) AT LEAST 6 INCHES OFF THE FLOOR. MAINTAIN.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE MISSING LIGHT BULBS IN KITCHEN.
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. WALL AND FLOOR SURROUNDING COOKLINE IS HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. FLOOR IN DRY STORAGE AREA IS HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Cook line
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: FRIED CHICKEN PIECES BEING COOLED IN COLINDERS BY THE BACK DOOR. BACK DOOR IS OPEN. CHICKEN MUST BE PLACED IN A COVERED CONTAINER WITH EDGE OPEN FOR COOLING, AND PLACED IN THE WALK-IN COOLER. USE SHALLOW PANS.
Location: Kitchen (back)
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: FRIED CHICKEN PIECES BEING COOLED IN COLINDERS BY THE BACK DOOR. BACK DOOR IS OPEN. CHICKEN MUST BE PLACED IN A COVERED CONTAINER WITH EDGE OPEN FOR COOLING, AND PLACED IN THE WALK-IN COOLER. USE SHALLOW PANS.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
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04/04/2013 | 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: IN-PLACE SANITIZER TESTING AT 20 PPM, TOO LOW. DISCARD AND REPLACE WITH FRESH SOLUTION. MAINTAIN CONCENTRATION BETWEEN 50-100 PPM.
Location: Cook line
- 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: EMPLOYEE CUTTING RAW CHICKEN BARE HANDED. GLOVES SHALL BE WORN TO MINIMIZE CROSS CONTAMINATION.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: ELEVATE BOXES OF SINGLE SERVICE ITEMS (CUPS, PLATES, ETC.) AT LEAST 6 INCHES OFF THE FLOOR. MAINTAIN.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE MISSING LIGHT BULBS IN KITCHEN.
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. WALL AND FLOOR SURROUNDING COOKLINE IS HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. FLOOR IN DRY STORAGE AREA IS HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: FRIED CHICKEN PIECES BEING COOLED IN COLINDERS BY THE BACK DOOR. BACK DOOR IS OPEN. CHICKEN MUST BE PLACED IN A COVERED CONTAINER WITH EDGE OPEN FOR COOLING, AND PLACED IN THE WALK-IN COOLER. USE SHALLOW PANS.
Location: Kitchen (back)
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: FRIED CHICKEN PIECES BEING COOLED IN COLINDERS BY THE BACK DOOR. BACK DOOR IS OPEN. CHICKEN MUST BE PLACED IN A COVERED CONTAINER WITH EDGE OPEN FOR COOLING, AND PLACED IN THE WALK-IN COOLER. USE SHALLOW PANS.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
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03/20/2013 | Routine |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) CLEAN THE WALK--IN FREEZER DOOR HANDLE AREA.2) CLEAN RICE COOKER TABLE AS NEEDED.3) CLEAN 2 FRYERS INSIDE THE CABINETS.4) CLEAN PREP. TABLE IN REAR KITCHEN BY SLICER.
Location: Walk-in freezer
- 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: WIPING CLOTH BLEACH WATER TOO STRONG. USE 1 TBSP. BLEACH PER GAL. OF WATER.
- 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: STORE EMPLOYEE JACKETS SEPERATE FROM PREP. TABLES, ETC.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REATTACH (GLUE) BASEBOARD VINYL BACK UNDER THE 2--BAY SINK.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR OR ADJUST WALK--IN FREEZER DOOR SO IT CLOSES BETTER.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: MOVE SOME FOOD ITEMS OFF WALK--IN FREEZER FLOOR 6" OR MORE.
Location: Walk-in freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: SOME MEATS OR OTHER CONTAINERS OF FOOD IN WALK--IN COOLER SHOULD BE COVERED WHEN NOT BEING USED.
Location: Walk-in cooler
- Grease trap/location (corrected)
Grease trap not properly located.
Correction: A grease trap shall be located to be easily accessible for cleaning.
Comments: GREASE TRAP LID LOSE. RE--ALLIGN AND SECURE.
Location: Cook line
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11/15/2012 | Recheck |
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) CLEAN THE WALK--IN FREEZER DOOR HANDLE AREA.2) CLEAN RICE COOKER TABLE AS NEEDED.3) CLEAN 2 FRYERS INSIDE THE CABINETS.4) CLEAN PREP. TABLE IN REAR KITCHEN BY SLICER.
Location: Walk-in freezer
- 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: WIPING CLOTH BLEACH WATER TOO STRONG. USE 1 TBSP. BLEACH PER GAL. OF WATER.
- 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: STORE EMPLOYEE JACKETS SEPERATE FROM PREP. TABLES, ETC.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REATTACH (GLUE) BASEBOARD VINYL BACK UNDER THE 2--BAY SINK.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR OR ADJUST WALK--IN FREEZER DOOR SO IT CLOSES BETTER.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: MOVE SOME FOOD ITEMS OFF WALK--IN FREEZER FLOOR 6" OR MORE.
Location: Walk-in freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: SOME MEATS OR OTHER CONTAINERS OF FOOD IN WALK--IN COOLER SHOULD BE COVERED WHEN NOT BEING USED.
Location: Walk-in cooler
- Grease trap/location (corrected on site)
Grease trap not properly located.
Correction: A grease trap shall be located to be easily accessible for cleaning.
Comments: GREASE TRAP LID LOSE. RE--ALLIGN AND SECURE.
Location: Cook line
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11/07/2012 | 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: WHEN PREPARING CHICKEN (CUTTING, MARINATING, ETC.) AS IN THE BACK PREP. SINK KEEP TEMP. OF CHICKEN AS COLD AS POSSIBLE.
Location: Kitchen (back)
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN AND SANITIZE INSIDE SURFACES OF PREP. COOLER, INCLUDING SHELVES.
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE KITCHEN HAND SINK INSIDE SURFACES.
Location: Kitchen
- 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: USE CUPS OR SCOOPS WITH HANDLES IN THE BULK RICE, FLOUR, SUGAR, SALT, ETC. BINS.
- 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 THE RESTROOM WALL ON AND AROUND LIGHT SWITCH AREA.
Location: Restroom
- 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: REMOVE WORN AND SOILED CARDBOARD FROM PREP. TABLE LOWER SHELF (NEAR RICE WARMER).
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN WALK--IN COOLER DOOR (FRONT PART AROUND AND INCLUDING DOOR HANDLE).2) CLEAN PREP. TABLE LOWER SHELF.
Location: Walk-in cooler
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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: WHEN PREPARING CHICKEN (CUTTING, MARINATING, ETC.) AS IN THE BACK PREP. SINK KEEP TEMP. OF CHICKEN AS COLD AS POSSIBLE.
Location: Kitchen (back)
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN AND SANITIZE INSIDE SURFACES OF PREP. COOLER, INCLUDING SHELVES.
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE KITCHEN HAND SINK INSIDE SURFACES.
Location: Kitchen
- 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: USE CUPS OR SCOOPS WITH HANDLES IN THE BULK RICE, FLOUR, SUGAR, SALT, ETC. BINS.
- 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 THE RESTROOM WALL ON AND AROUND LIGHT SWITCH AREA.
Location: Restroom
- 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: REMOVE WORN AND SOILED CARDBOARD FROM PREP. TABLE LOWER SHELF (NEAR RICE WARMER).
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN WALK--IN COOLER DOOR (FRONT PART AROUND AND INCLUDING DOOR HANDLE).2) CLEAN PREP. TABLE LOWER SHELF.
Location: Walk-in cooler
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06/13/2012 | Routine |
- 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: BULK FLOUR, CORN STARCH, ETC. BARRELLS SHOULD HAVE SCOOPS OR CUPS WITH HANDLES.
- 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) CLEAN FLOOR ON AND AROUND THE REAR GREASE TRAP.2) CLEAN WALK--IN FREEZER FLOOR.3). CLEAN DUST FROM CEILING TILES AND LIGHT PANEL ON COOK--LINE.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: A POT OF HOT GRAVY SHOULD BE COOLER MORE QUICKLY BY SETTING IT IN ICE WATER
- 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: IN BACK STORAGE ROOM RAISE THE BOTTOM SHELF AND SECURE IT SO IT IS 6" ABOVE THE FLOOR.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE WATER HEATER FLUE PIPE IS LIKELY CLOOGED WITH SOOT (CARBON) AS THIS SUBSTANCE HAS ACCUMULATED ON TOP OF THE HEATER.
- 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: THE CHOPPER SHOULD NOT BE STORED WITH BLADE DOWN BETWEEN PREP. COOLER AND TABLE.
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02/23/2012 | Recheck |
- 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: BULK FLOUR, CORN STARCH, ETC. BARRELLS SHOULD HAVE SCOOPS OR CUPS WITH HANDLES.
- 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) CLEAN FLOOR ON AND AROUND THE REAR GREASE TRAP.2) CLEAN WALK--IN FREEZER FLOOR.3). CLEAN DUST FROM CEILING TILES AND LIGHT PANEL ON COOK--LINE.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: A POT OF HOT GRAVY SHOULD BE COOLER MORE QUICKLY BY SETTING IT IN ICE WATER
- 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: IN BACK STORAGE ROOM RAISE THE BOTTOM SHELF AND SECURE IT SO IT IS 6" ABOVE THE FLOOR.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE WATER HEATER FLUE PIPE IS LIKELY CLOOGED WITH SOOT (CARBON) AS THIS SUBSTANCE HAS ACCUMULATED ON TOP OF THE HEATER.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: THE CHOPPER SHOULD NOT BE STORED WITH BLADE DOWN BETWEEN PREP. COOLER AND TABLE.
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02/16/2012 | Routine |
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