- 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: Sunkis soda stored on the prep table. Store away from food and provide a lid and straw for employee drinks.
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: All prep table bottom shelves are deteriorated and rusting. Remove foil. Spray paint so the the surface is easily cleanable
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: All prep table bottom shelves are deteriorated and rusting. Remove foil. Spray paint so the the surface is easily cleanable
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: All prep table bottom shelves are deteriorated and rusting. Remove foil. Spray paint so the the surface is easily cleanable
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: All prep table bottom shelves are deteriorated and rusting. Remove foil. Spray paint so the the surface is easily cleanable
Location: Kitchen (back)
Equipment: Prep table
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee is using the trash can as a table an prep food. Please discontinue this process.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: All employees handling food must have hair restraints on. Examples : hats or hair nets.
- Single-service materials (corrected)
Materials used for single service or single-use articles are unsafe or allow for migration of deleterious substance.
Correction: Materials used for single service shall be of approved materials.
Comments: Food is being stored in to go sack in the freezer and cooler. Please store food in approved food grade materials. Examples: foil, plastic wrap, ziplock bag etc.
- 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: Bulk storage container of rice was not labled. Follow above corrective action.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bulk plastic containers of rice, flour, sugar etc. are soiled from food debris. 2. Spiece container and lid are heavily soiled. 3. Little metal table where the rice cooker is stored is soiled.4. The cold top cooler is soiled.Please clean the containers and lids more frequently.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bulk plastic containers of rice, flour, sugar etc. are soiled from food debris. 2. Spiece container and lid are heavily soiled. 3. Little metal table where the rice cooker is stored is soiled.4. The cold top cooler is soiled.Please clean the containers and lids more frequently.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bulk plastic containers of rice, flour, sugar etc. are soiled from food debris. 2. Spiece container and lid are heavily soiled. 3. Little metal table where the rice cooker is stored is soiled.4. The cold top cooler is soiled.Please clean the containers and lids more frequently.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Please clean the cooking equiment at least every 24 hrs.
Location: Kitchen
Equipment: Wok
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Please clean the cooking equiment at least every 24 hrs.
Location: Kitchen
Equipment: Deep fryer
|
10/14/2014 | Recheck |
- 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: Sunkis soda stored on the prep table. Store away from food and provide a lid and straw for employee drinks.
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: All prep table bottom shelves are deteriorated and rusting. Remove foil. Spray paint so the the surface is easily cleanable
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: All prep table bottom shelves are deteriorated and rusting. Remove foil. Spray paint so the the surface is easily cleanable
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: All prep table bottom shelves are deteriorated and rusting. Remove foil. Spray paint so the the surface is easily cleanable
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: All prep table bottom shelves are deteriorated and rusting. Remove foil. Spray paint so the the surface is easily cleanable
Location: Kitchen (back)
Equipment: Prep table
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee is using the trash can as a table an prep food. Please discontinue this process.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: All employees handling food must have hair restraints on. Examples : hats or hair nets.
- Single-service materials
Materials used for single service or single-use articles are unsafe or allow for migration of deleterious substance.
Correction: Materials used for single service shall be of approved materials.
Comments: Food is being stored in to go sack in the freezer and cooler. Please store food in approved food grade materials. Examples: foil, plastic wrap, ziplock bag etc.
- 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: Bulk storage container of rice was not labled. Follow above corrective action.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bulk plastic containers of rice, flour, sugar etc. are soiled from food debris. 2. Spiece container and lid are heavily soiled. 3. Little metal table where the rice cooker is stored is soiled.4. The cold top cooler is soiled.Please clean the containers and lids more frequently.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bulk plastic containers of rice, flour, sugar etc. are soiled from food debris. 2. Spiece container and lid are heavily soiled. 3. Little metal table where the rice cooker is stored is soiled.4. The cold top cooler is soiled.Please clean the containers and lids more frequently.
Location: Dry storage
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Please clean the cooking equiment at least every 24 hrs.
Location: Kitchen
Equipment: Wok
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Please clean the cooking equiment at least every 24 hrs.
Location: Kitchen
Equipment: Deep fryer
|
10/06/2014 | Routine |
- 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.
Location: Kitchen
- 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: Please do not store clean utensils on the floor.
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.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
05/01/2014 | Recheck |
- 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.
Location: Kitchen
- 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.
Comments: Please do not store clean utensils on the floor.
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.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
04/24/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen (back)
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Please do not use menu paper to drain egg rolls.2. Please do not use a brillow pad to scrub shrimp.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Please do not use menu paper to drain egg rolls.2. Please do not use a brillow pad to scrub shrimp.
Location: Kitchen
- 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.
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.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of Gibson refrigeration unit soiled.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
|
12/12/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen (back)
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Please do not use menu paper to drain egg rolls.2. Please do not use a brillow pad to scrub shrimp.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Please do not use menu paper to drain egg rolls.2. Please do not use a brillow pad to scrub shrimp.
Location: Kitchen
- 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.
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.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of Gibson refrigeration unit soiled.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
|
12/05/2013 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Remove plumbling line from wall from walk in cooler running to the wall into the 3 bay sunk.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Location: Restroom
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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
- 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. Boxes of eggs are being stored on the floor in walk in cooler.2. Cases of water are being stored on the floor in dine in area. 3. Food containers are being stored on the floor in dine in area.
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. Boxes of eggs are being stored on the floor in walk in cooler.2. Cases of water are being stored on the floor in dine in area. 3. Food containers are being stored on the floor in dine in area.
Location: Dining room
- 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. Boxes of eggs are being stored on the floor in walk in cooler.2. Cases of water are being stored on the floor in dine in area. 3. Food containers are being stored on the floor in dine in area.
Location: Deli area
|
10/21/2013 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Remove plumbling line from wall from walk in cooler running to the wall into the 3 bay sunk.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Location: Restroom
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: 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. Boxes of eggs are being stored on the floor in walk in cooler.2. Cases of water are being stored on the floor in dine in area. 3. Food containers are being stored on the floor in dine in area.
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. Boxes of eggs are being stored on the floor in walk in cooler.2. Cases of water are being stored on the floor in dine in area. 3. Food containers are being stored on the floor in dine in area.
Location: Dining room
- 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. Boxes of eggs are being stored on the floor in walk in cooler.2. Cases of water are being stored on the floor in dine in area. 3. Food containers are being stored on the floor in dine in area.
Location: Deli area
|
10/14/2013 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken observed stored over broccoli in the walk in cooler. Store raw chicken below all ready to eat foods.
Location: Walk-in cooler
- Single-service reuse (corrected on site)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: Single service container observed being used as a scoop for soy sauce. Discontinue use.
- Protected outer openings (corrected on site)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Front door observed propped open. Do not leave doors open unless protected by a screen to prevent pest entry.
Location: Dining room
- Single Service/Equipment storage (corrected on site)
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: Knives observed stored between the cold top cooler and the prep table. Store utensils in a manner to prevent contamination.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave oven observed soiled.
Location: Kitchen (back)
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet fixture on 2-bay sink is loose. Resecure facet to sink bay.
Location: Kitchen (back)
Equipment: 2-bay
|
07/08/2013 | Routine |
- 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: Missing drain stopper for middle bay of the 3-bay sink. Provide drain stoppers for all 3 bays for proper warewashing.
Location: Kitchen
Equipment: 3-bay
- 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: Paper and aluminum foil used to lin the inside and top of the warming rack on the cook line. Remove foil and paper to allow for easy cleaning of surfaces.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Top of unused warming rack on the cook line observed soiled.
Location: Cook line
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: Opened cans of tomato sauce, etc. observed being reused for storage purposes. Do not store food in open cans.
- 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: Scraper used for cleaning the fryers observed stored between the flat grill and the fryer. Store utensils in order to prevent contamination.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood ventilation system observed soiled. Clean vent covers on both inside the hood and outside.
Location: Cook line
|
07/01/2013 | Pre-Licensing Recheck |
- 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: Missing drain stopper for middle bay of the 3-bay sink. Provide drain stoppers for all 3 bays for proper warewashing.
Location: Kitchen
Equipment: 3-bay
- 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: Paper and aluminum foil used to lin the inside and top of the warming rack on the cook line. Remove foil and paper to allow for easy cleaning of surfaces.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Top of unused warming rack on the cook line observed soiled.
Location: Cook line
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: Opened cans of tomato sauce, etc. observed being reused for storage purposes. Do not store food in open cans.
- Single Service/Equipment storage (corrected on site)
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: Scraper used for cleaning the fryers observed stored between the flat grill and the fryer. Store utensils in order to prevent contamination.
Location: Cook line
- 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: Hood ventilation system observed soiled. Clean vent covers on both inside the hood and outside.
Location: Cook line
|
06/20/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about DRAGON CITY, 3709 E WASHINGTON ST, Indianapolis, IN »