- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. COOKED CHICKEN ON ROLLING CART WITH NO TEMPERATURE CONTROL. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.2. FRIED VEGETABLE PAKORA HOLDING AT 117 DEGREES F ON BUFFET LINE. MAINATAIN ALL HOT FOODS AT 135 DEGREES F OR HIGHER
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. COOKED CHICKEN ON ROLLING CART WITH NO TEMPERATURE CONTROL. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.2. FRIED VEGETABLE PAKORA HOLDING AT 117 DEGREES F ON BUFFET LINE. MAINATAIN ALL HOT FOODS AT 135 DEGREES F OR HIGHER
Location: Buffet
- 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: CUT MELONS AT 55, RANCH DRESSING AT 55 AND RICE PUDDING AT 55 DEGREES F ON BUFFET LINE.SERVICE EQUIPMENT TO MAINATIN COLD FOODS AT 41 DEGREES F OR BELOW.
Location: Buffet
- 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.
Comments: BOTTLE OF CENTRUM SILVER VITAMINS OVER PREP TABLE. KEEP PERSONAL MEDICINES AWAY FROM FOOD PREP AREAS.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CUTTING BOARD ON SMALL PREP TOP COOLER IS SOILED AND STAINED. CLEAN AND SANITIZE OR REPLACE CUTTING BOARD.
Location: Kitchen
Equipment: Prep Top Cooler
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: DENTED CAN OF TOMATOE SAUCE. DO NOT SERVE FOOD FROM DENTED CANS. CAN DISCARDED CORRECTED ON SITE.
Location: Kitchen
Equipment: Wire shelving
- 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: DOUGH STORED IN USED PLASTIC GROCERY BAGS. USE ONLY APPROVED FOOD CONTAINERS FOR FOOD STORAGE.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: MOPS IN WET MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.ESTABLISHMENT HAS A SHARED DUMPSTER.LIDS CLOSED CORRECTED ON SITE.
Location: Dumpster area
- 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: CEILING AND EXHAUST GRATES ARE SOILED. CLEAN.
Location: Kitchen
- 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: LARGE TUBS OF COOKED CHICKEN IN WALK IN COOLER AT 160 DEGREES. SMALLER CONTAINERS AND ICE BATHS NEED TO BE UTILIZED INSTEAD OF LARGE TUBS.COOLING METHODS INFORMATION WAS GIVEN OUT.
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: NO THERMOMETER IN LARGE PREP TOP COOLER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Kitchen
Equipment: Prep Top 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. CILANTRO TIED UP WITH TWINE HANGING OFF THE KITCHEN CEILING. KEEP FOOD COVERED AND PROTECTED.2. BUS TUBS OF FOOD ON FLOOR IN WALK IN. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.3. MULTIPLE TUBS OF PREVIOUSLY COOKED FOODS UNCOVERED IN WALK IN. COVER FOOD TO PROTECT FROM 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. CILANTRO TIED UP WITH TWINE HANGING OFF THE KITCHEN CEILING. KEEP FOOD COVERED AND PROTECTED.2. BUS TUBS OF FOOD ON FLOOR IN WALK IN. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.3. MULTIPLE TUBS OF PREVIOUSLY COOKED FOODS UNCOVERED IN WALK IN. COVER FOOD TO PROTECT FROM CONTAMINATION.
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. CILANTRO TIED UP WITH TWINE HANGING OFF THE KITCHEN CEILING. KEEP FOOD COVERED AND PROTECTED.2. BUS TUBS OF FOOD ON FLOOR IN WALK IN. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.3. MULTIPLE TUBS OF PREVIOUSLY COOKED FOODS UNCOVERED IN WALK IN. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED TRASH CAN IN WOMEN'S RESTROOM. PROVIDE A COVERED TRASH CAN.
Location: Womens restroom
|
09/30/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. COOKED CHICKEN ON ROLLING CART WITH NO TEMPERATURE CONTROL. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.2. FRIED VEGETABLE PAKORA HOLDING AT 117 DEGREES F ON BUFFET LINE. MAINATAIN ALL HOT FOODS AT 135 DEGREES F OR HIGHER
Location: Kitchen
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. COOKED CHICKEN ON ROLLING CART WITH NO TEMPERATURE CONTROL. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.2. FRIED VEGETABLE PAKORA HOLDING AT 117 DEGREES F ON BUFFET LINE. MAINATAIN ALL HOT FOODS AT 135 DEGREES F OR HIGHER
Location: Buffet
- 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: CUT MELONS AT 55, RANCH DRESSING AT 55 AND RICE PUDDING AT 55 DEGREES F ON BUFFET LINE.SERVICE EQUIPMENT TO MAINATIN COLD FOODS AT 41 DEGREES F OR BELOW.
Location: Buffet
- 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.
Comments: BOTTLE OF CENTRUM SILVER VITAMINS OVER PREP TABLE. KEEP PERSONAL MEDICINES AWAY FROM FOOD PREP AREAS.
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CUTTING BOARD ON SMALL PREP TOP COOLER IS SOILED AND STAINED. CLEAN AND SANITIZE OR REPLACE CUTTING BOARD.
Location: Kitchen
Equipment: Prep Top Cooler
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: DENTED CAN OF TOMATOE SAUCE. DO NOT SERVE FOOD FROM DENTED CANS. CAN DISCARDED CORRECTED ON SITE.
Location: Kitchen
Equipment: Wire shelving
- 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: DOUGH STORED IN USED PLASTIC GROCERY BAGS. USE ONLY APPROVED FOOD CONTAINERS FOR FOOD STORAGE.
Location: Kitchen
Equipment: Prep Top Cooler
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOPS IN WET MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.ESTABLISHMENT HAS A SHARED DUMPSTER.LIDS CLOSED CORRECTED ON SITE.
Location: Dumpster area
- 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: CEILING AND EXHAUST GRATES ARE SOILED. CLEAN.
Location: Kitchen
- 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: LARGE TUBS OF COOKED CHICKEN IN WALK IN COOLER AT 160 DEGREES. SMALLER CONTAINERS AND ICE BATHS NEED TO BE UTILIZED INSTEAD OF LARGE TUBS.COOLING METHODS INFORMATION WAS GIVEN OUT.
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: NO THERMOMETER IN LARGE PREP TOP COOLER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Kitchen
Equipment: Prep Top 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. CILANTRO TIED UP WITH TWINE HANGING OFF THE KITCHEN CEILING. KEEP FOOD COVERED AND PROTECTED.2. BUS TUBS OF FOOD ON FLOOR IN WALK IN. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.3. MULTIPLE TUBS OF PREVIOUSLY COOKED FOODS UNCOVERED IN WALK IN. COVER FOOD TO PROTECT FROM 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. CILANTRO TIED UP WITH TWINE HANGING OFF THE KITCHEN CEILING. KEEP FOOD COVERED AND PROTECTED.2. BUS TUBS OF FOOD ON FLOOR IN WALK IN. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.3. MULTIPLE TUBS OF PREVIOUSLY COOKED FOODS UNCOVERED IN WALK IN. COVER FOOD TO PROTECT FROM CONTAMINATION.
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. CILANTRO TIED UP WITH TWINE HANGING OFF THE KITCHEN CEILING. KEEP FOOD COVERED AND PROTECTED.2. BUS TUBS OF FOOD ON FLOOR IN WALK IN. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.3. MULTIPLE TUBS OF PREVIOUSLY COOKED FOODS UNCOVERED IN WALK IN. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED TRASH CAN IN WOMEN'S RESTROOM. PROVIDE A COVERED TRASH CAN.
Location: Womens restroom
|
09/23/2014 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hand contact when cutting hot naan out of tandoori. Explained that even though it is very hot, per code a heat step needs to occur AFTER any bare hand contact to be approved. Tongs were provided and used thereafter. CORRECTED ON SITE, thank you.
- 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: Hand sink blocked by plastic tubs. CORRECTED ON SITE immediately, thank you.
Location: Kitchen
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Minor sugar soil inside a couple of the soda nozzles. CORRECTED ON SITE, thank you.2. Vegetable chopper soiled, had not been used yet today, CORRECTED ON SITE before inspector mentioned it, thank you.
Location: Wait staff area
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Minor sugar soil inside a couple of the soda nozzles. CORRECTED ON SITE, thank you.2. Vegetable chopper soiled, had not been used yet today, CORRECTED ON SITE before inspector mentioned it, thank you.
Location: Kitchen
|
02/03/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Container of cooked rice observed stored on the prep table at 120 degrees F. Keep rice in the rice cooker to maintain a temperature of 135 degrees F or above.
Location: Kitchen
Equipment: Prep table
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee observed dicing parsley with bare hands. Wear single use gloves when handling any ready to eat foods.
- 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: Serving bowls being used as scoops for chickpeas and other food items in the walk in cooler. Use scoop or spoons with handles.
Location: Walk-in cooler
- Linens soiled (corrected)
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: Soiled linens observed on the cold top cutting board and on the prep table.
- 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.
Comments: Cutting board on the Small cold top cooler in the kitchen is scored and soiled on one side. Flip cutting board over and use the clean side only.
Location: Kitchen
- 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: No labels observed on the bulk containers of sugar and other spices.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1) 2x4's being used to attache wheels to 2 different wire racks. Paint or seal 2x4's 2) Wooden stand holding the rice cooker is unfinished. Paint or seal stand.
Location: Kitchen
Equipment: Wire shelving
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1) 2x4's being used to attache wheels to 2 different wire racks. Paint or seal 2x4's 2) Wooden stand holding the rice cooker is unfinished. Paint or seal stand.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Exterior of the food processor observed soiled. 2) Wheeled wire cart observed soiled.
Location: Kitchen
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Exterior of the food processor observed soiled. 2) Wheeled wire cart observed soiled.
Location: Kitchen
Equipment: Wire shelving
|
08/12/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Container of cooked rice observed stored on the prep table at 120 degrees F. Keep rice in the rice cooker to maintain a temperature of 135 degrees F or above.
Location: Kitchen
Equipment: Prep table
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee observed dicing parsley with bare hands. Wear single use gloves when handling any ready to eat foods.
- 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: Serving bowls being used as scoops for chickpeas and other food items in the walk in cooler. Use scoop or spoons with handles.
Location: Walk-in cooler
- Linens soiled
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: Soiled linens observed on the cold top cutting board and on the prep table.
- Cutting surface(s) (corrected on site)
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.
Comments: Cutting board on the Small cold top cooler in the kitchen is scored and soiled on one side. Flip cutting board over and use the clean side only.
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: No labels observed on the bulk containers of sugar and other spices.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1) 2x4's being used to attache wheels to 2 different wire racks. Paint or seal 2x4's 2) Wooden stand holding the rice cooker is unfinished. Paint or seal stand.
Location: Kitchen
Equipment: Wire shelving
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1) 2x4's being used to attache wheels to 2 different wire racks. Paint or seal 2x4's 2) Wooden stand holding the rice cooker is unfinished. Paint or seal stand.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Exterior of the food processor observed soiled. 2) Wheeled wire cart observed soiled.
Location: Kitchen
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Exterior of the food processor observed soiled. 2) Wheeled wire cart observed soiled.
Location: Kitchen
Equipment: Wire shelving
|
08/01/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener blade soiled.
Location: Kitchen
Equipment: Can opener
- 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: Empty plastic bus tubs stacked in front of hand sink. Keep area in front of and around hand sink clear.
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: Bowl being used as a scoop for onion sauce. Use an approved utensil with a handle for onion sauce.
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.
Location: Kitchen (front)
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Food processor soiled and being stored with clean steel pans.
Location: Kitchen
Equipment: -
|
04/04/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener blade soiled.
Location: Kitchen
Equipment: Can opener
- 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: Empty plastic bus tubs stacked in front of hand sink. Keep area in front of and around hand sink clear.
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: Bowl being used as a scoop for onion sauce. Use an approved utensil with a handle for onion sauce.
Location: Walk-in cooler
- Thermometer, provided (corrected on site)
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: Kitchen (front)
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Food processor soiled and being stored with clean steel pans.
Location: Kitchen
Equipment: -
|
03/28/2013 | Routine |
- 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.
Location: Kitchen
- 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.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: True refrigeration cooler soiled. Please clean and sanitizer.
Location: Kitchen
|
11/20/2012 | Routine |
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: ENSURE THAT LARGE CONTAINERS OF DISH CHEMICALS ARE ON A RACK 6" ABOVE THE FLOOR OR ON WHEELS TO FACILITATE CLEANING.
Location: Dish machine 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: VEGETABLE PREP SINK IS INSTALLED RIGHT NEXT TO A HAND SINK. INSTALL A SPLASHGUARD BETWEEN THE TWO SINKS TO PREVENT SPLASH.
Location: Kitchen
Equipment: Veg. Sink
|
08/28/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about DELHI PALACE, 901 INDIANA AVE, Indianapolis, IN »