- Pests/rodents (corrected)
Presence of pests in facility. (Flies observed)
Location: Basement
- Pests/rodents (corrected)
Presence of pests in facility. (Flies observed)
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests in facility. (Flies observed)
Location: Dining room
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Location: Kitchen
Equipment: Hand sink
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Location: Kitchen (back)
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Location: Basement
- Open doors and windows (corrected on site)
Door(s) open.
Location: Dining room
- Open doors and windows (corrected)
Door(s) open.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Floor tile repair needed near 2 bay sink in kitchen.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, soiled.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, soiled.
Location: Kitchen (back)
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly. (Container of food on drain board of 3 bay sink, thawing at room temperature)
Location: Basement
Equipment: 3-bay
- Food storage (corrected)
Food stored in unprotected manner.
Location: Kitchen
Equipment: -
- Food storage (corrected on site)
Food stored in unprotected manner.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen (back)
Equipment: Metal shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Kitchen
Equipment: Hand sink
- Thermometer location (corrected)
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Location: Kitchen
Equipment: Reach in cooler
|
08/13/2014 | Recheck |
- Pests/rodents
Presence of pests in facility. (Flies observed)
Correction: Exterminate pests using approved methods and elimination harborage conditions.
Location: Basement
- Pests/rodents
Presence of pests in facility. (Flies observed)
Correction: Exterminate pests using approved methods and elimination harborage conditions.
Location: Kitchen
- Pests/rodents
Presence of pests in facility. (Flies observed)
Correction: Exterminate pests using approved methods and elimination harborage conditions.
Location: Dining room
- 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: Make sure hand towels are at hand sink for proper employee hand washing. Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops observed on floor... Store mops up off the floor when not in use.
Location: Kitchen (back)
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops observed on floor... Store mops up off the floor when not in use.
Location: Basement
- Open doors and windows
Door(s) open.
Correction: If doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Open front door and back door without any screens are contributing to fly problem in the facility. Keep doors closed to keep out flies...
Location: Dining room
- Open doors and windows
Door(s) open.
Correction: If doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Open front door and back door without any screens are contributing to fly problem in the facility. Keep doors closed to keep out flies...
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Floor tile repair needed near 2 bay sink in kitchen.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall and floor area around wok cooking unit under hood; Clean floor area under hand sink in back area of kitchen;
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall and floor area around wok cooking unit under hood; Clean floor area under hand sink in back area of kitchen;
Location: Kitchen (back)
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly. (Container of food on drain board of 3 bay sink, thawing at room temperature)
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: Corrected during inspection
Location: Basement
Equipment: 3-bay
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
Comments: Bag of rice on floor near 2 bay sink in kitchen prep area.; Tubs of food on floor in the back walk in cooler. Store food up off the floor.
Location: Kitchen
Equipment: -
- 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.
Comments: Bag of rice on floor near 2 bay sink in kitchen prep area.; Tubs of food on floor in the back walk in cooler. Store food up off the floor.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean door gaskets of reach in cooler/cold top unit by cook line in kitchen; Clean metal shelf of prep table in back area of kitchen near stairs;
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean door gaskets of reach in cooler/cold top unit by cook line in kitchen; Clean metal shelf of prep table in back area of kitchen near stairs;
Location: Kitchen (back)
Equipment: Metal shelving
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Thermometer location
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Comments: Make sure thermometers are visible in the reach in cooler/cold top units in kitchen.
Location: Kitchen
Equipment: Reach in cooler
|
08/06/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Location: Prep area
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Location: Kitchen
Equipment: Hand sink
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Location: Kitchen (back)
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Location: Basement
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Some lights in kitchen/prep area not working at this time. Replace burned out light bulbs.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, soiled.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, soiled.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, soiled.
Location: Basement
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly. (Wiping cloths setting on prep table work surfaces.
Location: Prep area
- Food storage (corrected)
Food stored in unprotected manner.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Prep area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen
Equipment: Metal shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Kitchen
Equipment: Hand sink
|
03/21/2014 | Recheck |
- Walls, floors, etc/soiled (corrected)
Physical structure, floors, soiled.
Location: Outdoor storage
|
03/21/2014 | Non-Illness Complaint 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: Several tubs of potentially hazardous foods setting out at room temperature in prep area. Make sure food in the storage tubs are cooked and used up during lunch time rush. Do not leave potentially hazardous foods out for extended periods of time. (Over 4 hours) Corrected during inspection
Location: Prep area
- 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: No hand towels at hand sink. Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Keep mops stored up off the floor when not in use.
Location: Kitchen (back)
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Keep mops stored up off the floor when not in use.
Location: Basement
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Some lights in kitchen/prep area not working at this time. Replace burned out light bulbs.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor under cooking equipment under hood, and arounf water heater in back of kitchen; Clean dust from wall area around wall light in basement behind storage rack.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor under cooking equipment under hood, and arounf water heater in back of kitchen; Clean dust from wall area around wall light in basement behind storage rack.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor under cooking equipment under hood, and arounf water heater in back of kitchen; Clean dust from wall area around wall light in basement behind storage rack.
Location: Basement
- Wiping cloths / storage
Wiping cloth(s) stored improperly. (Wiping cloths setting on prep table work surfaces.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: Several tubs of food stored on the floor under shelving uncovered in the walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize floor of reach in cooler as needed.. and clean storage shelving of prep tables in kitchen.
Location: Prep area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize floor of reach in cooler as needed.. and clean storage shelving of prep tables in kitchen.
Location: Kitchen
Equipment: Metal shelving
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions. Corrected during inspection
Location: Kitchen
Equipment: Hand sink
|
03/07/2014 | Routine |
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean ground in back area outside storage break area where walk in cooler is located.
Location: Outdoor storage
|
03/07/2014 | Non-Illness Complaint |
- Pests/rodents removed (corrected)
Dead pests not removed. (Old fly paper strip)
Location: Basement
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, soiled.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, soiled.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, soiled.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Prep area
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Location: Basement
Equipment: 3-bay
|
12/09/2013 | Recheck |
- Pests/rodents removed
Dead pests not removed. (Old fly paper strip)
Correction: Remove old fly paper strip in basement storage area where chest freezers are located.
Location: Basement
- Walls, floors, etc/soiled
Physical structure, walls, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area under hood, behind deep fry unit; Clean floor of walk in cooler; and Clean floor in kitchen around water heater area.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area under hood, behind deep fry unit; Clean floor of walk in cooler; and Clean floor in kitchen around water heater area.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area under hood, behind deep fry unit; Clean floor of walk in cooler; and Clean floor in kitchen around water heater area.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wiping cloth observed on prep table in back of kitchen.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean interior area of hood as needed, and clean soiled door gaskets of reach in cooler located near cookline area of kitchen.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean interior area of hood as needed, and clean soiled door gaskets of reach in cooler located near cookline area of kitchen.
Location: Prep area
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at faucet of 3 bay sink
Location: Basement
Equipment: 3-bay
|
11/25/2013 | Routine |
| No violation noted during this evaluation. | 09/10/2013 | Non-Illness Complaint |
- Smoking observed (corrected)
Evidence of smoking observed in basement of restaurant. (Used cigarette butts observed on floor under stairs in basement)
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
- Pests/rodents (corrected)
Presence of pests (Flies) in facility.
Location: Basement
- Pests/rodents (corrected)
Presence of pests (Flies) in facility.
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Comments: For proper hand washing in kitchen/prep area, keep hand sink stocked with soap and hand towels when kitchen is in operation. Corrected during inspection
Location: Kitchen
- Open doors and windows (corrected)
Door(s) open. (Front and back doors of restaurant)
Comments: Put screen doors on front and back doors...
- Walls, floors, etc/soiled (corrected)
Physical structure, floors, soiled.
Location: Basement
- 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.
Comments: A few container of food on floor in walk in cooler at back area of kitchen.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Prep area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen (back)
Equipment: Can opener
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Kitchen
Equipment: Hand sink
|
08/06/2013 | Recheck |
- Smoking observed (corrected on site)
Evidence of smoking observed in basement of restaurant. (Used cigarette butts observed on floor under stairs in basement)
Correction: Smoking shall be prohibited inside the restaurant and basement of building.
Comments: Corrected during inspection.... Make sure employees know not to smoke inside restaurant or in the basement.
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Sign provided and posted per request. Corrected during inspection
- Pests/rodents
Presence of pests (Flies) in facility.
Correction: Exterminate flies using approved methods and elimination harborage conditions. (Both front and back doors are open, no screen doors.)
Location: Basement
- Pests/rodents
Presence of pests (Flies) in facility.
Correction: Exterminate flies using approved methods and elimination harborage conditions. (Both front and back doors are open, no screen doors.)
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: For proper hand washing in kitchen/prep area, keep hand sink stocked with soap and hand towels when kitchen is in operation. Corrected during inspection
Location: Kitchen
- Open doors and windows
Door(s) open. (Front and back doors of restaurant)
Correction: If doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Put screen doors on front and back doors...
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Under stairs and back of dry storage area under storage shelving in basement.
Location: Basement
- 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.
Comments: One container of food on floor in walk in cooler at back area of kitchen.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize interior door surface and door gaskets of the reach in cooler/cold top unit in prep area of kitchen, near cook line; and clean can opener at end of table in back kitchen area..
Location: Prep area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize interior door surface and door gaskets of the reach in cooler/cold top unit in prep area of kitchen, near cook line; and clean can opener at end of table in back kitchen area..
Location: Kitchen (back)
Equipment: Can opener
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrected during inspection
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Hand sink
|
07/23/2013 | Routine |
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Comments: For proper hand washing, hot water service and hand towels are needed at hand sink. Restore hot water service to hand sink.
Location: Prep area
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Location: Prep area
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Location: Kitchen
Equipment: 2-bay
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises in need of housekeeping in back outside storage area.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Location: Basement
- Walls, floors, etc/soiled (corrected)
Physical structure, floors, soiled.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, floors, soiled.
Location: Basement
- Walls, floors, etc/soiled (corrected)
Physical structure, floors, soiled.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Location: Prep area
- Food storage (corrected)
Food stored in unprotected manner. (Containers of food on floor)
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean door gaskets.
Location: Prep area
Equipment: Wood shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean door gaskets.
Location: Prep area
Equipment: Reach in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Prep area
Equipment: Hand sink
|
04/03/2013 | Recheck |
- Improper hand washing
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: For proper hand washing, hot water service and hand towels are needed at hand sink. Restore hot water service to hand sink.
Location: Prep area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair hand sink to restore hot water service to hand sink.
Location: Prep area
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Observed utensils being washed and rinsed off at the 2 bay food prep sink, no sanitizing of utensils observed. Three bay sink in basement should be used to wash, rinse, and sanitize utensils.
Location: Kitchen
Equipment: 2-bay
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mop on floor in back area of kitchen by mop sink. Keep mop stored up off the floor. Corrected during inspection
Location: Kitchen (back)
- Unnecessary litter
Premises in need of housekeeping in back outside storage area.
Correction: Clean and tidy up this 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: Re-label blue bulk food containers located near 2 bay sink.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. (Back corner area of basement storage)
Location: Basement
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor cleaning needed under equipment in cook line of kitchen, in basement storage areas (under stairs and in back corner of basement), in walk in cooler
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor cleaning needed under equipment in cook line of kitchen, in basement storage areas (under stairs and in back corner of basement), in walk in cooler
Location: Basement
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor cleaning needed under equipment in cook line of kitchen, in basement storage areas (under stairs and in back corner of basement), in walk in cooler
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Soiled wiping towels observed on work surfaces in prep area and cook line in kitchen.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Soiled wiping towels observed on work surfaces in prep area and cook line in kitchen.
Location: Prep area
- Food storage (corrected on site)
Food stored in unprotected manner. (Containers of food on floor)
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.
Comments: Corrected during inspection
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean wood table and storage area under table in prep area; Clean door gaskets of reach in coolers in prep area.
Location: Prep area
Equipment: Wood shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean wood table and storage area under table in prep area; Clean door gaskets of reach in coolers in prep area.
Location: Prep area
Equipment: Reach in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Need hand towels at prep area hand sink. Corrected during inspection
Location: Prep area
Equipment: Hand sink
|
03/27/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Location: Cook line
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Location: Kitchen
Equipment: Hand sink
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Comments: Blue plastic containers on shelf by 2 bay sink in prep area. Corrected during inspection
Location: Kitchen
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Comments: Blue plastic containers on shelf by 2 bay sink in prep area. Corrected during inspection
Location: Prep area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Location: Basement
- Pests/rodents removed (corrected)
Dead pests not removed.
Location: Basement
- Walls, floors, etc/soiled (corrected)
Physical structure, floors, soiled.
Location: Outdoor storage
- Walls, floors, etc/soiled (corrected)
Physical structure, floors, soiled.
Location: Kitchen (back)
- Food storage (corrected)
Food stored in unprotected manner.
Location: Basement
Equipment: Chest freezer
- Food storage (corrected)
Food stored in unprotected manner.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Cook line
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen
Equipment: Metal shelving
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Kitchen
Equipment: Hand sink
|
12/10/2012 | 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: Tub of yellow rice at 50 F at cook line... Either keep food at 41 F or less or cook rice with in the next hour at the cook line. Corrected during inspection
Location: Cook line
- 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: When kitchen is in operation make sure hand sink is stocked with both soap and hand towels for proper hand washing as required. Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- 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: Small container on shelf under steam table unit area; and blue plastic containers on shelf by 2 bay sink in prep area.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Small container on shelf under steam table unit area; and blue plastic containers on shelf by 2 bay sink in prep area.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting in back storage area of basement where paper goods are stored.
Location: Basement
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Remove old fly paper strips located in basement near chest freezers and above prep table in basement. (Numerous dead flies on fly paper strips)
Location: Basement
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean/sweep concrete floor area in back outside storage area as needed, and clean floor area around water heater in back corner of kitchen.
Location: Outdoor storage
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean/sweep concrete floor area in back outside storage area as needed, and clean floor area around water heater in back corner of kitchen.
Location: Kitchen (back)
- 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: Trays of unwrapped/open frozen food stored in chest freezer in basement and tubs of onions stored on floor in walk in cooler.
Location: Basement
Equipment: Chest 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: Trays of unwrapped/open frozen food stored in chest freezer in basement and tubs of onions stored on floor in walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean storage shelf of prep table located by deep fry unit; Clean metal storage shelf above 2 bay sink in kitchen/prep area
Location: Cook line
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean storage shelf of prep table located by deep fry unit; Clean metal storage shelf above 2 bay sink in kitchen/prep area
Location: Kitchen
Equipment: Metal shelving
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap. Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions. Corrected during inspection
Location: Kitchen
Equipment: Hand sink
|
11/27/2012 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises.
Correction: PROVIDE STAIR RAIL FOR BASEMENT PREP AREA STAIRWAY.
- 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. FOOD IN AND ON TOP OF MAKE TABLE COOLER IN TEMPERATURE DANGER ZONE. DO NOT STORE FOOD IN OR ON TOP OF COOLER. VARIOUS FOOD ITEMS OUT AT ROOM TEMPERATURE WITH NO TEMPERATURE CONTROL - RICE, NOODLES, WINGS, EGGROLLS, CHICKEN, ETC..KEEP HOT FOOD HOT. KEEP COLD FOOD COLD.
Location: Cook line
Equipment: Make table cooler
- 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. FOOD IN AND ON TOP OF MAKE TABLE COOLER IN TEMPERATURE DANGER ZONE. DO NOT STORE FOOD IN OR ON TOP OF COOLER. VARIOUS FOOD ITEMS OUT AT ROOM TEMPERATURE WITH NO TEMPERATURE CONTROL - RICE, NOODLES, WINGS, EGGROLLS, CHICKEN, ETC..KEEP HOT FOOD HOT. KEEP COLD FOOD COLD.
Location: Cook line
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment. LABEL ON PESTICIDE MUST INDICATE FOR USE IN RETAIL FOOD ESTABLISHMENT.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. EMPLOYEES NOT WASHING HANDS BETWEEN CHANGES IN DUTIES.
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EMPLOYEES NOT SANITIZING EQUIPMENT AFTER CLEANING. SANITIZE.
Location: Kitchen
Equipment: 2-bay
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. COOKED PORK IN COOLER FOR GREATER THAN 4 HOURS IN TEMPERATURE DANGER ZONE. PERSON IN CHARGE DISCARDED.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize. PROBE THERMOMETER.
Equipment: -
- 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.
Location: Cook line
Equipment: Prep sink
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. DO NOT RE-USE METAL CANS OR EGG CARTONS.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. REPLACE CUTTING BOARD IN BASEMENT.
Location: Basement
- 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. KNIVES STORED BETWEEN COOLERS AND OTHER SURFACES. DISCONTINUE.
Location: Cook line
- 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. HANG MOP TO DRY WHEN NOT IN USE.
- 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.
Location: Basement
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Basement
- 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.
Location: Cook line
Equipment: Make table cooler
- 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.
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements. CARDBOARD BARRELS MAY NOT BE RE-USED TO HOLD FOOD.
Location: Basement
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR MAKE TABLE COOLER TO HOLD FOOD AT 41 DEGREES AND BELOW; PROVIDE STOPPERS FOR 3-BAY SINK IN BASEMENT.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR MAKE TABLE COOLER TO HOLD FOOD AT 41 DEGREES AND BELOW; PROVIDE STOPPERS FOR 3-BAY SINK IN BASEMENT.
Location: Basement
Equipment: 3-bay
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings. FOOD MUST BE COVERED, WRAPPED, PROTECTED. IF IT IS EMPLOYEE FOOD, IT MUST STILL BE SEPARATED FROM CUSTOMERS DURING STORAGE.
Location: Basement
Equipment: ---------------- Freezers ---------------
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Rolling cart
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Wood shelving
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap. ON A DISPENSER.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only. 2-BAY SINK IS A FOOD PREP SINK. 3-BAY DISH WASHING SINK IS IN THE BASEMENT. THE 2-BAY IS NOT TO BE USED FOR DISH WASHING. NOTE THAT EMPLOYEES WERE OBSERVED NOT SANITIZING DISHES/EQUIPMENT WASHED AT THAT 2-BAY DURING THE INSPECTION.
Location: Kitchen
|
07/26/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises.
Correction: PROVIDE STAIR RAIL FOR BASEMENT PREP AREA STAIRWAY.
- 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. FOOD IN AND ON TOP OF MAKE TABLE COOLER IN TEMPERATURE DANGER ZONE. DO NOT STORE FOOD IN OR ON TOP OF COOLER. VARIOUS FOOD ITEMS OUT AT ROOM TEMPERATURE WITH NO TEMPERATURE CONTROL - RICE, NOODLES, WINGS, EGGROLLS, CHICKEN, ETC..KEEP HOT FOOD HOT. KEEP COLD FOOD COLD.
Location: Cook line
Equipment: Make table cooler
- 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. FOOD IN AND ON TOP OF MAKE TABLE COOLER IN TEMPERATURE DANGER ZONE. DO NOT STORE FOOD IN OR ON TOP OF COOLER. VARIOUS FOOD ITEMS OUT AT ROOM TEMPERATURE WITH NO TEMPERATURE CONTROL - RICE, NOODLES, WINGS, EGGROLLS, CHICKEN, ETC..KEEP HOT FOOD HOT. KEEP COLD FOOD COLD.
Location: Cook line
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment. LABEL ON PESTICIDE MUST INDICATE FOR USE IN RETAIL FOOD ESTABLISHMENT.
Location: Kitchen
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs. EMPLOYEES NOT WASHING HANDS BETWEEN CHANGES IN DUTIES.
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EMPLOYEES NOT SANITIZING EQUIPMENT AFTER CLEANING. SANITIZE.
Location: Kitchen
Equipment: 2-bay
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. COOKED PORK IN COOLER FOR GREATER THAN 4 HOURS IN TEMPERATURE DANGER ZONE. PERSON IN CHARGE DISCARDED.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize. PROBE THERMOMETER.
Equipment: -
- 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.
Location: Cook line
Equipment: Prep sink
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. DO NOT RE-USE METAL CANS OR EGG CARTONS.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. REPLACE CUTTING BOARD IN BASEMENT.
Location: Basement
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor. KNIVES STORED BETWEEN COOLERS AND OTHER SURFACES. DISCONTINUE.
Location: Cook line
- 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. HANG MOP TO DRY WHEN NOT IN USE.
- 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.
Location: Basement
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Basement
- 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.
Location: Cook line
Equipment: Make table cooler
- 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.
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements. CARDBOARD BARRELS MAY NOT BE RE-USED TO HOLD FOOD.
Location: Basement
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR MAKE TABLE COOLER TO HOLD FOOD AT 41 DEGREES AND BELOW; PROVIDE STOPPERS FOR 3-BAY SINK IN BASEMENT.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REPAIR MAKE TABLE COOLER TO HOLD FOOD AT 41 DEGREES AND BELOW; PROVIDE STOPPERS FOR 3-BAY SINK IN BASEMENT.
Location: Basement
Equipment: 3-bay
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings. FOOD MUST BE COVERED, WRAPPED, PROTECTED. IF IT IS EMPLOYEE FOOD, IT MUST STILL BE SEPARATED FROM CUSTOMERS DURING STORAGE.
Location: Basement
Equipment: ---------------- Freezers ---------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Wood shelving
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap. ON A DISPENSER.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only. 2-BAY SINK IS A FOOD PREP SINK. 3-BAY DISH WASHING SINK IS IN THE BASEMENT. THE 2-BAY IS NOT TO BE USED FOR DISH WASHING. NOTE THAT EMPLOYEES WERE OBSERVED NOT SANITIZING DISHES/EQUIPMENT WASHED AT THAT 2-BAY DURING THE INSPECTION.
Location: Kitchen
|
07/18/2012 | 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.
- 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.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- 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.
|
02/28/2012 | 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.
- 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.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- 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.
|
02/20/2012 | Routine |
| No violation noted during this evaluation. | 02/01/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about China King, 148 N DELAWARE ST, Indianapolis, IN »