- 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: COLD TOP AND REACH IN COOLERS HOLDING FOOD AT 50 AND 52 DEGREES F .MAINTAIN FOOD AT 41 DEGREES F OR LOWER.RECHECK; REACH IN COOLER HOLDING FOOD AT 48 DEGREES.REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER.RECHECK 9/10: REACH IN COOLER NEAR SERVICE COUNTER HOLDING AT 54 DEGREES F.DISCONTINUE USE OF COOLER UNTIL REPAIRED TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP AND REACH IN COOLERS HOLDING FOOD AT 50 AND 52 DEGREES F .MAINTAIN FOOD AT 41 DEGREES F OR LOWER.RECHECK; REACH IN COOLER HOLDING FOOD AT 48 DEGREES.REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER.RECHECK 9/10: REACH IN COOLER NEAR SERVICE COUNTER HOLDING AT 54 DEGREES F.DISCONTINUE USE OF COOLER UNTIL REPAIRED TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: UNPACKAGED FROZEN MEAT STORED DIRECTLY IN PLASTIC GROCERY BAGS LOCATED IN CHEST FREEZER.PROVIDE FOOD GRADE STORAGE BAGS TO STORE FOOD.RECHECK: NOT CORRECTED. PLEASE CORRECT BY FOLLOW UP DATE.
Location: Kitchen (back)
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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: EMPLOYEE WASHED AND RINSED COLLANDER AND DID NOT SANITIZE BEFORE STORED ON DRAIN BOARD.ENSURE EQUIPMENT IS SANITZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen
Equipment: 3-bay
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGE STORED INSIDE THREE BAY WASH SOLUTION.DISCONTINUE USE OF SPONGE TO CLEAN FOOD CONTACT SURFACES.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: FLOOR TILES MISSING IN BACK PREP AREA.PROVIDE TILES FOR A SMOOTH AND EASILY CLEANABLE SURFACE.RECHECK: NOT CORRECTED. RECHECK 9/10: NOT CORRECTED. PROVIDE MISSING TILES TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE IN BACK PREP AREA.RECHECK 9/16: NOT CORRECTED. COMPLETE BY NEXT ROUTINE INSPECTION.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. WATER DRIPPING THROUGH HOLES IN GUTTERS ABOVE DUMPSTERS AND LEAKING ONTO DUMPSTERS, WALL SIDING, AND PAVEMENT.2. THRESHOLD DAMAGED AT THE BOTTOM OF WALK IN COOLER DOOR. CORRECTED.PROVIDE REPAIR RECHECK: GUTTER REPAIR NOT COMPLETED. PROVIDE REPAIR.RECHECK: WATER NOT LEAKING FROM GUTTER. REPAIRED
Location: Dumpster area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FOOD STORED IN DAMAGED/CRACKED CONTAINERS WITH LIDS.PROVIDE STORAGAE CONTAINERS IN GOOD REPAIR.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WIRE SHELVING SOILED INSIDE WALK IN COOLER. SURFACE PEELING AND BEYOND REPAIR.REPLACE SOILED SHELVING.RECHECK: ONE REMAINING SHELF NEEDS TO BE REPLACED INSIDE WALK IN COOLER.RECHECK 9/10: ONE REMAINING SHELF NEEDS TO BE REPLACED INSIDE WALK IN COOLER. COVERED WITH RUST.
Location: Walk-in cooler
Equipment: Wire shelving
|
09/16/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP AND REACH IN COOLERS HOLDING FOOD AT 50 AND 52 DEGREES F .MAINTAIN FOOD AT 41 DEGREES F OR LOWER.RECHECK; REACH IN COOLER HOLDING FOOD AT 48 DEGREES.REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER.RECHECK 9/10: REACH IN COOLER NEAR SERVICE COUNTER HOLDING AT 54 DEGREES F.DISCONTINUE USE OF COOLER UNTIL REPAIRED TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP AND REACH IN COOLERS HOLDING FOOD AT 50 AND 52 DEGREES F .MAINTAIN FOOD AT 41 DEGREES F OR LOWER.RECHECK; REACH IN COOLER HOLDING FOOD AT 48 DEGREES.REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER.RECHECK 9/10: REACH IN COOLER NEAR SERVICE COUNTER HOLDING AT 54 DEGREES F.DISCONTINUE USE OF COOLER UNTIL REPAIRED TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: UNPACKAGED FROZEN MEAT STORED DIRECTLY IN PLASTIC GROCERY BAGS LOCATED IN CHEST FREEZER.PROVIDE FOOD GRADE STORAGE BAGS TO STORE FOOD.RECHECK: NOT CORRECTED. PLEASE CORRECT BY FOLLOW UP DATE.
Location: Kitchen (back)
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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: EMPLOYEE WASHED AND RINSED COLLANDER AND DID NOT SANITIZE BEFORE STORED ON DRAIN BOARD.ENSURE EQUIPMENT IS SANITZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen
Equipment: 3-bay
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGE STORED INSIDE THREE BAY WASH SOLUTION.DISCONTINUE USE OF SPONGE TO CLEAN FOOD CONTACT SURFACES.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: FLOOR TILES MISSING IN BACK PREP AREA.PROVIDE TILES FOR A SMOOTH AND EASILY CLEANABLE SURFACE.RECHECK: NOT CORRECTED. RECHECK 9/10: NOT CORRECTED. PROVIDE MISSING TILES TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE IN BACK PREP AREA.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. WATER DRIPPING THROUGH HOLES IN GUTTERS ABOVE DUMPSTERS AND LEAKING ONTO DUMPSTERS, WALL SIDING, AND PAVEMENT.2. THRESHOLD DAMAGED AT THE BOTTOM OF WALK IN COOLER DOOR. CORRECTED.PROVIDE REPAIR RECHECK: GUTTER REPAIR NOT COMPLETED. PROVIDE REPAIR.RECHECK: WATER NOT LEAKING FROM GUTTER. REPAIRED
Location: Dumpster area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FOOD STORED IN DAMAGED/CRACKED CONTAINERS WITH LIDS.PROVIDE STORAGAE CONTAINERS IN GOOD REPAIR.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WIRE SHELVING SOILED INSIDE WALK IN COOLER. SURFACE PEELING AND BEYOND REPAIR.REPLACE SOILED SHELVING.RECHECK: ONE REMAINING SHELF NEEDS TO BE REPLACED INSIDE WALK IN COOLER.RECHECK 9/10: ONE REMAINING SHELF NEEDS TO BE REPLACED INSIDE WALK IN COOLER. COVERED WITH RUST.
Location: Walk-in cooler
Equipment: Wire shelving
|
09/10/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP AND REACH IN COOLERS HOLDING FOOD AT 50 AND 52 DEGREES F .MAINTAIN FOOD AT 41 DEGREES F OR LOWER.RECHECK; REACH IN COOLER HOLDING FOOD AT 48 DEGREES.REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP AND REACH IN COOLERS HOLDING FOOD AT 50 AND 52 DEGREES F .MAINTAIN FOOD AT 41 DEGREES F OR LOWER.RECHECK; REACH IN COOLER HOLDING FOOD AT 48 DEGREES.REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: UNPACKAGED FROZEN MEAT STORED DIRECTLY IN PLASTIC GROCERY BAGS LOCATED IN CHEST FREEZER.PROVIDE FOOD GRADE STORAGE BAGS TO STORE FOOD.RECHECK: NOT CORRECTED. PLEASE CORRECT BY FOLLOW UP DATE.
Location: Kitchen (back)
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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: EMPLOYEE WASHED AND RINSED COLLANDER AND DID NOT SANITIZE BEFORE STORED ON DRAIN BOARD.ENSURE EQUIPMENT IS SANITZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen
Equipment: 3-bay
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGE STORED INSIDE THREE BAY WASH SOLUTION.DISCONTINUE USE OF SPONGE TO CLEAN FOOD CONTACT SURFACES.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: FLOOR TILES MISSING IN BACK PREP AREA.PROVIDE TILES FOR A SMOOTH AND EASILY CLEANABLE SURFACE.RECHECK: NOT CORRECTED.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. WATER DRIPPING THROUGH HOLES IN GUTTERS ABOVE DUMPSTERS AND LEAKING ONTO DUMPSTERS, WALL SIDING, AND PAVEMENT.2. THRESHOLD DAMAGED AT THE BOTTOM OF WALK IN COOLER DOOR. CORRECTED.PROVIDE REPAIR RECHECK: GUTTER REPAIR NOT COMPLETED. PROVIDE REPAIR.
Location: Dumpster area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FOOD STORED IN DAMAGED/CRACKED CONTAINERS WITH LIDS.PROVIDE STORAGAE CONTAINERS IN GOOD REPAIR.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WIRE SHELVING SOILED INSIDE WALK IN COOLER. SURFACE PEELING AND BEYOND REPAIR.REPLACE SOILED SHELVING.RECHECK: ONE REMAINING SHELF NEEDS TO BE REPLACED INSIDE WALK IN COOLER.
Location: Walk-in cooler
Equipment: Wire shelving
|
09/05/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP AND REACH IN COOLERS HOLDING FOOD AT 50 AND 52 DEGREES F .MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP AND REACH IN COOLERS HOLDING FOOD AT 50 AND 52 DEGREES F .MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: UNPACKAGED FROZEN MEAT STORED DIRECTLY IN PLASTIC GROCERY BAGS LOCATED IN CHEST FREEZER.PROVIDE FOOD GRADE STORAGE BAGS TO STORE FOOD.
Location: Kitchen (back)
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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: EMPLOYEE WASHED AND RINSED COLLANDER AND DID NOT SANITIZE BEFORE STORED ON DRAIN BOARD.ENSURE EQUIPMENT IS SANITZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen
Equipment: 3-bay
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGE STORED INSIDE THREE BAY WASH SOLUTION.DISCONTINUE USE OF SPONGE TO CLEAN FOOD CONTACT SURFACES.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: FLOOR TILES MISSING IN BACK PREP AREA.PROVIDE TILES FOR A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. WATER DRIPPING THROUGH HOLES IN GUTTERS ABOVE DUMPSTERS AND LEAKING ONTO DUMPSTERS, WALL SIDING, AND PAVEMENT.2. THRESHOLD DAMAGED AT THE BOTTOM OF WALK IN COOLER DOOR.PROVIDE REPAIR
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FOOD STORED IN DAMAGED/CRACKED CONTAINERS WITH LIDS.PROVIDE STORAGAE CONTAINERS IN GOOD REPAIR.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WIRE SHELVING SOILED INSIDE WALK IN COOLER. SURFACE PEELING AND BEYOND REPAIR.REPLACE SOILED SHELVING.
Location: Walk-in cooler
Equipment: Wire shelving
|
08/28/2014 | Routine |
| No violation noted during this evaluation. | 05/02/2014 | Non-Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GRINDER STORED SOILED WITH FOOD DEBRIS ON ALL SURFACES STORED BELOW PREP TABLE IN BACK KITCHEN.2. CONTAINER OF SOILED UTENSILS AND OTHER EQUIPMENT STORED SOILED BELOW PREP TABLE.3. CONTAINERS OF EXPOSED FOOD STORED ON SOILED SHELVING INSIDE WALK IN COOLER. 4. INTERIOR REACH IN PREP TOP COOLER SOILED WITH MOLD AND FOOD SOIL LOCATED ON COOK LINE.ENSURE ALL EQUIPMENT HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT THE SPREAD OF DISEASE CAUSING BACTERIA.
Location: Prep area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. FOOD SOIL ON SURFACE OF CAN OPENER BLADE AND TABLE MOUNT.CLEAN AND SANITIZE CAN OPENER EVERY FOUR HOURS TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Prep area
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. FOOD SOIL ON SURFACE OF CAN OPENER BLADE AND TABLE MOUNT.CLEAN AND SANITIZE CAN OPENER EVERY FOUR HOURS TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Prep area
- 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: NO DRAIN PLUGS AVAILABLE TO HOLD WATER IN THREE COMPARTMENT SINKS.PROVIDE DRAIN PLUGS TO ENSURE EQUIPMENT AND UTENSILS ARE PROPERLY WASHED, RINSED, AND SANITIZED.
Location: Kitchen
Equipment: 3-bay
- 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: FOOD DEBRIS ON FLOORS BELOW SHELVING INSIDE WALK IN COOLER.CLEAN THOROUGHLY.
Location: Walk-in cooler
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: THREE LARGE CANS OF FOOD HEAVILY DAMAGED BY DENTS ON SURFACE STORED ON SHELF IN BACK PREP AREA.ENSURE ALL DAMAGED CANS ARE NOT SHELVED FOR USE IN FOOD SERVICE OPERATIONS.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELF BELOW COUNTER TOP LINED WITH MENUS LOCATED ON COOK LINE. SURFACE BELOW STICKY AND HEAVILY SOILED. SURFACE SHOULD BE CLEAN AND EASILY CLEANABLE. REMOVE MENUS AND CLEAN AND SANITIZE SURFACE THOROUGHLY.2. COMPARTMENT BELOW STEAM TABLE ON COOK LINE SOILED.CLEAN THOROUGHLY.
Location: Cook line
|
03/17/2014 | Recheck |
| No violation noted during this evaluation. | 03/10/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BUTCHER KNIVES STORED SOILED ON KNIFE BLOCK.STORE ONLY CLEAN AND SANITIZED KNIVES ON BLOCK.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THREE BAY SINK SLOW TO DRAIN.PROVIDE REPAIR
Location: Kitchen
Equipment: 3-bay
- 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: EGG ROLLS STORED IN GREEN WIRE BASKET INSIDE WALK IN COOLER.DISCONTINUE USE STORING FOOD IN BASKETS. STORE FOOD IN APPROVED CONTAINERS.
Location: Walk-in cooler
|
10/09/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BUTCHER KNIVES STORED SOILED ON KNIFE BLOCK.STORE ONLY CLEAN AND SANITIZED KNIVES ON BLOCK.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THREE BAY SINK SLOW TO DRAIN.PROVIDE REPAIR
Location: Kitchen
Equipment: 3-bay
- 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: EGG ROLLS STORED IN GREEN WIRE BASKET INSIDE WALK IN COOLER.DISCONTINUE USE STORING FOOD IN BASKETS. STORE FOOD IN APPROVED CONTAINERS.
Location: Walk-in cooler
|
10/02/2013 | Routine |
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FROZEN MEAT REMOVED FROM ORIGINAL PACKAGING AND STORED IN PLASTIC GROCERY BAGS.DISCONTINUE USING PLASTIC GROCERY BAGS TO STORE FOOD. PROVIDE APPROVED STORAGE BAGS TO STORE FOOD.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM REACH IN FREEZER.CLEAN THOROUGHLY.
Location: Kitchen (back)
- 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: FOOD CART SOILED LOCATED IN BACK KITCHEN.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
|
05/24/2013 | Recheck |
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FROZEN MEAT REMOVED FROM ORIGINAL PACKAGING AND STORED IN PLASTIC GROCERY BAGS.DISCONTINUE USING PLASTIC GROCERY BAGS TO STORE FOOD. PROVIDE APPROVED STORAGE BAGS TO STORE FOOD.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM REACH IN FREEZER.CLEAN THOROUGHLY.
Location: Kitchen (back)
- 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: FOOD CART SOILED LOCATED IN BACK KITCHEN.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
|
05/17/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COLD TOP COOLER SOILED ON THE INTERIOR LOCATED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
Equipment: Cold top
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: UNWRAPPED SPOONS AND FORKS STORED IMPROPER AT SELF SERVICE STATION. STORE UTENSILS WITH THE "HANDLES UP" IN CONTAINERS.
- 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: LAST EXHAUST CLEANING ON THE HOOD WAS FEB. 2012. EXHAUST SYSTEM SHOULD BE CLEANED EVERY SIX MONTHS. PROVIDE SERVICE TO HAVE HOOD SYSTEM PROFESSIONALLY CLEANED. RECHECK: VENTILATION CLEANING SCHEDULED JANUARY 28TH, 2013.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CAN OPENER TABLE MOUNT CRACKE LOCATED IN BACK PREP AREA. PROVIDE REPAIR.RECHECK: PART IS ON ORDER.
Location: Kitchen
- Unsafe food (Non-Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: DENTED CAN OF SOY SAUCE STORED ON DRY STORAGE SHELF.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST BUILD UP ON SURFACE OF SHELVING INSIDE WALK IN COOLER. CLEAN THOROUGHLY TO REMOVE ALL RUST BUILD UP. RESURFACE OR REPLACE SHELVING IF SOIL CANNOT BE REMOVED.2. CLEAN BOTTOM PREP SHELF ON COOK LINE.
Location: Walk-in cooler
Equipment: Wire shelving
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM PIPE LOCATED AT HAND SINK ON COOK LINE. PROVIDE REPAIR.
Location: Kitchen
Equipment: Hand sink
|
01/23/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COLD TOP COOLER SOILED ON THE INTERIOR LOCATED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
Equipment: Cold top
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: UNWRAPPED SPOONS AND FORKS STORED IMPROPER AT SELF SERVICE STATION. STORE UTENSILS WITH THE "HANDLES UP" IN CONTAINERS.
- 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: LAST EXHAUST CLEANING ON THE HOOD WAS FEB. 2012. EXHAUST SYSTEM SHOULD BE CLEANED EVERY SIX MONTHS. PROVIDE SERVICE TO HAVE HOOD SYSTEM PROFESSIONALLY CLEANED.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CAN OPENER TABLE MOUNT CRACKE LOCATED IN BACK PREP AREA. PROVIDE REPAIR.
Location: Kitchen
- Unsafe food (Non-Critical)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: DENTED CAN OF SOY SAUCE STORED ON DRY STORAGE SHELF.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RUST BUILD UP ON SURFACE OF SHELVING INSIDE WALK IN COOLER. CLEAN THOROUGHLY TO REMOVE ALL RUST BUILD UP. RESURFACE OR REPLACE SHELVING IF SOIL CANNOT BE REMOVED.2. CLEAN BOTTOM PREP SHELF ON COOK LINE.
Location: Walk-in cooler
Equipment: Wire shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM PIPE LOCATED AT HAND SINK ON COOK LINE. PROVIDE REPAIR.
Location: Kitchen
Equipment: Hand sink
|
01/16/2013 | Routine |
- 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: HEAVY GREASE AND FOOD RESIDUE ON FLOORS UNDERFIXED EQUIPMENT IN SOME AREAS. CLEAN THOROUGHLY.
Location: Cook line
|
10/02/2012 | Non-Illness Complaint Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING AND BUTCHER KNIVES SOILED WITH DRIED FOOD RESIDUE ON CUTTING SURFACES WERE STORED ON KNIFE BLOCK AND MIXED INSIDE A CONTAINER WITH CLEAN AND SANITIZED KNIVES AS WELL.ENSURE ALL EQUIPMENT IS CLEANED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
- 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.
Comments: EMPLOYEE DID NOT SANITIZE SHEET TRAY AFTER CLEANING LOCATED AT THREE COMPARTMENT SINK. ENSURE EQUIPMENT IS PROPERLY SANITIZED AFTER CLEANING.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN PLACE SANITIZING SOLUTION SET UP. ENSURE AN IN PLACE SANITIZING SOLUTION IS SET UP TO STORE WET TOWELS.
Location: Kitchen (back)
- 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: 1. GARBAGE BAG LINING LARGE CONTAINER OF FRIED WONTONS.2. FRIED FOOD STORED ON SHEET TRAYS LINED WITH BROWN PAPER BAGS. USE APPROVED, FOOD SAFE MATERIALS TO LINE CONTAINERS AND DRAIN FOOD.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT BOTTOM OF REACH IN COOLER. GASKET DAMAGED. PROVIDE REPAIR. RECHECK: NOT COMPLETED.
Location: Kitchen
|
10/02/2012 | Recheck |
- 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: HEAVY GREASE AND FOOD RESIDUE ON FLOORS UNDERFIXED EQUIPMENT IN SOME AREAS. CLEAN THOROUGHLY.
Location: Cook line
|
09/27/2012 | Non-Illness Complaint |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CUTTING AND BUTCHER KNIVES SOILED WITH DRIED FOOD RESIDUE ON CUTTING SURFACES WERE STORED ON KNIFE BLOCK AND MIXED INSIDE A CONTAINER WITH CLEAN AND SANITIZED KNIVES AS WELL.ENSURE ALL EQUIPMENT IS CLEANED THOROUGHLY BEFORE STORAGE.
Location: Kitchen
- 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: EMPLOYEE DID NOT SANITIZE SHEET TRAY AFTER CLEANING LOCATED AT THREE COMPARTMENT SINK. ENSURE EQUIPMENT IS PROPERLY SANITIZED AFTER CLEANING.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN PLACE SANITIZING SOLUTION SET UP. ENSURE AN IN PLACE SANITIZING SOLUTION IS SET UP TO STORE WET TOWELS.
Location: Kitchen (back)
- 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: 1. GARBAGE BAG LINING LARGE CONTAINER OF FRIED WONTONS.2. FRIED FOOD STORED ON SHEET TRAYS LINED WITH BROWN PAPER BAGS. USE APPROVED, FOOD SAFE MATERIALS TO LINE CONTAINERS AND DRAIN FOOD.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT BOTTOM OF REACH IN COOLER. GASKET DAMAGED. PROVIDE REPAIR.
Location: Kitchen
|
09/20/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED ON SHELF COVERED WITH RUST INSIDE WALK IN COOLER. REMOVE RUST BUILD UP. REPLACE OR RESURFACE IN SHELVING CANNOT BE REMOVED.2. MIXER STORED SOILED ON SHELF ABOVE PREP TABLE. CLEAN THOROUGHLY BEFORE STORAGE. CORRECTED3. BUTCHER KNIVES STORED SOILED ON MAGNETIC STRIP. CLEAN BLADES THOROUGHLY BEFORE STORAGE. CORRECTED5. CAN OPENER TABLE MOUNT SOILED WITH RUST. CLEAN AND SANITIZE THOROUGHLY.RECHECK; FOOD STORED ON SHELVES COVERED WITH RUST. REMOVE RUST BUILD UP. REPLACE OR RESURFACE SHELVING IF RUST CANNOT BE REMOVED.RECHECK; CAN OPENER TABLE MOUNT SOILED WITH RUST. REMOVE RUST BUILD UP.
Location: Walk-in cooler
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: FIRST AID KIT AND BOTTLE OF ALCOHOL STORED ON LEDGE ABOVE PREP TABLE. STORE PERSONAL ITEMS IN AREA AWAY FROM FOOD AND FOOD RELATED ARTICLES.
Location: Kitchen
- Floor mounted installation (corrected)
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: REACH IN FREEZER ELEVATED ON BRICKS. PROVIDE LEGS TO ELEVATE FREEZER.RECHECK: REACH IN FREEZER ELEVATED ON BRICKS. PROVIDE LEGS TO ELEVATE FREEZER.
Location: Kitchen
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: CLEAN AND SANITIZED DISHES STORED ON DIRTY DRAIN BOARDS. CLEAN DRAIN BOARDS ON A REGULAR BASIS.
Location: Kitchen
|
05/31/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED ON SHELF COVERED WITH RUST INSIDE WALK IN COOLER. REMOVE RUST BUILD UP. REPLACE OR RESURFACE IN SHELVING CANNOT BE REMOVED.2. MIXER STORED SOILED ON SHELF ABOVE PREP TABLE. CLEAN THOROUGHLY BEFORE STORAGE. CORRECTED3. BUTCHER KNIVES STORED SOILED ON MAGNETIC STRIP. CLEAN BLADES THOROUGHLY BEFORE STORAGE. CORRECTED5. CAN OPENER TABLE MOUNT SOILED WITH RUST. CLEAN AND SANITIZE THOROUGHLY.RECHECK; FOOD STORED ON SHELVES COVERED WITH RUST. REMOVE RUST BUILD UP. REPLACE OR RESURFACE SHELVING IF RUST CANNOT BE REMOVED.RECHECK; CAN OPENER TABLE MOUNT SOILED WITH RUST. REMOVE RUST BUILD UP.
Location: Walk-in cooler
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: FIRST AID KIT AND BOTTLE OF ALCOHOL STORED ON LEDGE ABOVE PREP TABLE. STORE PERSONAL ITEMS IN AREA AWAY FROM FOOD AND FOOD RELATED ARTICLES.
Location: Kitchen
- 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: REACH IN FREEZER ELEVATED ON BRICKS. PROVIDE LEGS TO ELEVATE FREEZER.RECHECK: REACH IN FREEZER ELEVATED ON BRICKS. PROVIDE LEGS TO ELEVATE FREEZER.
Location: Kitchen
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: CLEAN AND SANITIZED DISHES STORED ON DIRTY DRAIN BOARDS. CLEAN DRAIN BOARDS ON A REGULAR BASIS.
Location: Kitchen
|
05/24/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD STORED ON SHELF COVERED WITH RUST INSIDE WALK IN COOLER. REMOVE RUST BUILD UP. REPLACE OR RESURFACE IN SHELVING CANNOT BE REMOVED.2. MIXER STORED SOILED ON SHELF ABOVE PREP TABLE. CLEAN THOROUGHLY BEFORE STORAGE. 3. BUTCHER KNIVES STORED SOILED ON MAGNETIC STRIP. CLEAN BLADES THOROUGHLY BEFORE STORAGE. 5. CAN OPENER TABLE MOUNT SOILED WITH RUST. CLEAN AND SANITIZE THOROUGHLY
Location: Walk-in cooler
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: FIRST AID KIT AND BOTTLE OF ALCOHOL STORED ON LEDGE ABOVE PREP TABLE. STORE PERSONAL ITEMS IN AREA AWAY FROM FOOD AND FOOD RELATED ARTICLES.
Location: Kitchen
- 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: REACH IN FREEZER ELEVATED ON BRICKS. PROVIDE LEGS TO ELEVATE FREEZER.
Location: Kitchen
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: CLEAN AND SANITIZED DISHES STORED ON DIRTY DRAIN BOARDS. CLEAN DRAIN BOARDS ON A REGULAR BASIS.
Location: Kitchen
|
05/16/2012 | 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: COOKED RICE STORED AT ROOM TEMPERATURE (75 DEGREES F) ON COOK LINE.
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING PRODUCTS STORED WITH FOOD ITEMS BELOW COUNTER TOP.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. REACH IN COOLER SOILED ON THE EXTERIOR AND INTERIOR WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE ENTIRE COOLER.2. REMOVE BUILD UP ON CAN OPENER.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
- 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: 1. UN PACKAGED FROZEN FOOD STORED IN GROCERY BAGS.2. FRIED CHICKEN DRAINING ON BROWN GROCERY BAGS.USEAPPROVED STORAGE BAGS AND LINERS TO STORE AND DRAIN FOOD.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REACH IN FREEZER DAMAGED ON BOTTOM. DUCK TAPE COVERING FRAME ON THE INTERIOR. FREEZER BEYOND REPAIR. DISCONTINUE USE. REPLACE IF NEEDED.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: SINGLE USE CUP STORED INSIDE STEAMER CONTAINING HOT RICE. PROVIDE A DURABLE UTENSIL TO DISPENSE RICE.
|
01/26/2012 | 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: COOKED RICE STORED AT ROOM TEMPERATURE (75 DEGREES F) ON COOK LINE.
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING PRODUCTS STORED WITH FOOD ITEMS BELOW COUNTER TOP.
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. REACH IN COOLER SOILED ON THE EXTERIOR AND INTERIOR WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE ENTIRE COOLER.2. REMOVE BUILD UP ON CAN OPENER.
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
- 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: 1. UN PACKAGED FROZEN FOOD STORED IN GROCERY BAGS.2. FRIED CHICKEN DRAINING ON BROWN GROCERY BAGS.USEAPPROVED STORAGE BAGS AND LINERS TO STORE AND DRAIN FOOD.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REACH IN FREEZER DAMAGED ON BOTTOM. DUCK TAPE COVERING FRAME ON THE INTERIOR. FREEZER BEYOND REPAIR. DISCONTINUE USE. REPLACE IF NEEDED.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: SINGLE USE CUP STORED INSIDE STEAMER CONTAINING HOT RICE. PROVIDE A DURABLE UTENSIL TO DISPENSE RICE.
|
01/23/2012 | Routine |
Restaurant representatives - add corrected or new information about HAPPY DRAGON, 11665 FOX RD, Lawrence, IN »