- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: NO SMOKING WITHIN 8 FEET SIGNAGE POSTED AT ENTRANCEGIVEN DURING INSPECTION
- 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. RAW CHICKEN STORED OVER RAW SHRIMP2. RAW CHICKEN STORED OVER RAW BEEF3. RAW SHRIMP STORED OVER COOKED SHRIMPREPEAT VIOLATIONCROSS CONTAMINATION POSTER GIVEN DURING INSPECTION TO PERSON IN CHARGE
Location: Kitchen
Equipment: Walk in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: THANK YOU BAGS, T-SHIRT BAGS ARE BEING USED TO HOLD FOOD IN THE FREEZER. DISCONTINUE USING THANK YOU BAGS, MUST USE FOOD GRADE BAGSREPEAT VIOLATION
Location: Kitchen
Equipment: Chest freezer
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: FOOD SHELVING STORED ABOVE THE MOP SINK AND NOT ACCESSIBLE. MUST USE THE MOP SINK TO DUMP SOILED MOP WATER.
Location: Dry storage
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER STORE IN MECHANICAL ROOMUNUSED EQUIPMENT MUST BE REMOVED OFF PREMISES2. FOOD STORED IN MECHANICAL ROOM - CANNOT KEEP OPEN FOOD IN MECHANICAL ROOM (SUGARS, FLOURS, RICE, ETC....)TOOLS, CHEMICAL, HOT WATER HEATER IS STORED IN THE MECHANICAL ROOM AND NOT AN APPROVED AREA FOR FOOD STORAGE
Location: Utility room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: 1. FANS SOILED INSIDE WALK IN COOLER - CLEAN2. HOODS HAVE NOT BEEN CLEAN SINCE APRIL 2013. UPDATE. INSUFFICIENT CLEANING OF GREASE BUILDUP INCREASES RISK FOR FIRE
Location: Walk-in cooler
- 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: 1. FANS SOILED INSIDE WALK IN COOLER - CLEAN2. HOODS HAVE NOT BEEN CLEAN SINCE APRIL 2013. UPDATE. INSUFFICIENT CLEANING OF GREASE BUILDUP INCREASES RISK FOR FIRE
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WALK IN COOLER FLOOR TILE DAMAGE - MUST REPAIR FOR PROPER MOPPING. SOILED WATER COLLECTS AND POOLS
Location: Walk-in cooler
- 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: CHEST FREEZER IS FALLING PART, INSULATION IS EXPOSED, GASKETS ARE FALLING OUT AND NO LONGER IN PLACE,MUST BE REPLACED WITH A COMMERCIAL UNIT. CHEST FREEZER IS AT LEAST 10-15 YEARS OLD, REPLACE
Location: Kitchen
Equipment: Chest freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAKS AT THE FAUCET WHEN HOT OR COLD WATER IS TURNED ON
Location: Kitchen
Equipment: Prep sink
- 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: CUT JUG FROM CONTAINER BEING USED AS A SCOOP - DISCONTINUE REPEAT VIOLATION
Location: Kitchen
Equipment: Rice cooker
|
06/27/2014 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: NO SMOKING WITHIN 8 FEET SIGNAGE POSTED AT ENTRANCEGIVEN DURING INSPECTION
- 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. RAW CHICKEN STORED OVER RAW SHRIMP2. RAW CHICKEN STORED OVER RAW BEEF3. RAW SHRIMP STORED OVER COOKED SHRIMPREPEAT VIOLATIONCROSS CONTAMINATION POSTER GIVEN DURING INSPECTION TO PERSON IN CHARGE
Location: Kitchen
Equipment: Walk in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: THANK YOU BAGS, T-SHIRT BAGS ARE BEING USED TO HOLD FOOD IN THE FREEZER. DISCONTINUE USING THANK YOU BAGS, MUST USE FOOD GRADE BAGSREPEAT VIOLATION
Location: Kitchen
Equipment: Chest freezer
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: FOOD SHELVING STORED ABOVE THE MOP SINK AND NOT ACCESSIBLE. MUST USE THE MOP SINK TO DUMP SOILED MOP WATER.
Location: Dry storage
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER STORE IN MECHANICAL ROOMUNUSED EQUIPMENT MUST BE REMOVED OFF PREMISES2. FOOD STORED IN MECHANICAL ROOM - CANNOT KEEP OPEN FOOD IN MECHANICAL ROOM (SUGARS, FLOURS, RICE, ETC....)TOOLS, CHEMICAL, HOT WATER HEATER IS STORED IN THE MECHANICAL ROOM AND NOT AN APPROVED AREA FOR FOOD STORAGE
Location: Utility room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: 1. FANS SOILED INSIDE WALK IN COOLER - CLEAN2. HOODS HAVE NOT BEEN CLEAN SINCE APRIL 2013. UPDATE. INSUFFICIENT CLEANING OF GREASE BUILDUP INCREASES RISK FOR FIRE
Location: Walk-in cooler
- 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: 1. FANS SOILED INSIDE WALK IN COOLER - CLEAN2. HOODS HAVE NOT BEEN CLEAN SINCE APRIL 2013. UPDATE. INSUFFICIENT CLEANING OF GREASE BUILDUP INCREASES RISK FOR FIRE
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WALK IN COOLER FLOOR TILE DAMAGE - MUST REPAIR FOR PROPER MOPPING. SOILED WATER COLLECTS AND POOLS
Location: Walk-in cooler
- 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: CHEST FREEZER IS FALLING PART, INSULATION IS EXPOSED, GASKETS ARE FALLING OUT AND NO LONGER IN PLACE,MUST BE REPLACED WITH A COMMERCIAL UNIT. CHEST FREEZER IS AT LEAST 10-15 YEARS OLD, REPLACE
Location: Kitchen
Equipment: Chest freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAKS AT THE FAUCET WHEN HOT OR COLD WATER IS TURNED ON
Location: Kitchen
Equipment: Prep sink
- 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: CUT JUG FROM CONTAINER BEING USED AS A SCOOP - DISCONTINUE REPEAT VIOLATION
Location: Kitchen
Equipment: Rice cooker
|
03/25/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: NO SMOKING WITHIN 8 FEET SIGNAGE POSTED AT ENTRANCEGIVEN DURING INSPECTION
- 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: 1. RAW CHICKEN STORED OVER RAW SHRIMP2. RAW CHICKEN STORED OVER RAW BEEF3. RAW SHRIMP STORED OVER COOKED SHRIMPREPEAT VIOLATIONCROSS CONTAMINATION POSTER GIVEN DURING INSPECTION TO PERSON IN CHARGE
Location: Kitchen
Equipment: Walk in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: THANK YOU BAGS, T-SHIRT BAGS ARE BEING USED TO HOLD FOOD IN THE FREEZER. DISCONTINUE USING THANK YOU BAGS, MUST USE FOOD GRADE BAGSREPEAT VIOLATION
Location: Kitchen
Equipment: Chest freezer
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: FOOD SHELVING STORED ABOVE THE MOP SINK AND NOT ACCESSIBLE. MUST USE THE MOP SINK TO DUMP SOILED MOP WATER.
Location: Dry storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OLD FRYER STORE IN MECHANICAL ROOMUNUSED EQUIPMENT MUST BE REMOVED OFF PREMISES2. FOOD STORED IN MECHANICAL ROOM - CANNOT KEEP OPEN FOOD IN MECHANICAL ROOM (SUGARS, FLOURS, RICE, ETC....)TOOLS, CHEMICAL, HOT WATER HEATER IS STORED IN THE MECHANICAL ROOM AND NOT AN APPROVED AREA FOR FOOD STORAGE
Location: Utility room
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. FANS SOILED INSIDE WALK IN COOLER - CLEAN2. HOODS HAVE NOT BEEN CLEAN SINCE APRIL 2013. UPDATE. INSUFFICIENT CLEANING OF GREASE BUILDUP INCREASES RISK FOR FIRE
Location: Walk-in cooler
- 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: 1. FANS SOILED INSIDE WALK IN COOLER - CLEAN2. HOODS HAVE NOT BEEN CLEAN SINCE APRIL 2013. UPDATE. INSUFFICIENT CLEANING OF GREASE BUILDUP INCREASES RISK FOR FIRE
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WALK IN COOLER FLOOR TILE DAMAGE - MUST REPAIR FOR PROPER MOPPING. SOILED WATER COLLECTS AND POOLS
Location: Walk-in cooler
- 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: CHEST FREEZER IS FALLING PART, INSULATION IS EXPOSED, GASKETS ARE FALLING OUT AND NO LONGER IN PLACE,MUST BE REPLACED WITH A COMMERCIAL UNIT. CHEST FREEZER IS AT LEAST 10-15 YEARS OLD, REPLACE
Location: Kitchen
Equipment: Chest freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAKS AT THE FAUCET WHEN HOT OR COLD WATER IS TURNED ON
Location: Kitchen
Equipment: Prep sink
- Durability / utensils and equipment (corrected on site)
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: CUT JUG FROM CONTAINER BEING USED AS A SCOOP - DISCONTINUE REPEAT VIOLATION
Location: Kitchen
Equipment: Rice cooker
|
03/18/2014 | Routine |
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Cutting pre-cooked pork without utensils
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing after cooking before cutting pre-cooked meat
- 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: WALK IN COOLER:1. Raw chicken stored on top of oranges and lemons2. Raw chicken stored on top of raw beefPREP TOP COOLER:3. One pair of tongs used to touch raw chicken and raw beef4. Small bowl for chicken stored on top of raw beefPREP TABLE:5. Raw chicken on the same table with cooked pork--------------------------------------04/10/13:WALK IN COOLER:1. RAW CHICKEN STORED OVER RAW BEEF2. RAW CHICKEN STORED OVER RAW SHRIMPPREP TOP COOLER:3. TONGS FOR SHRIMP
Location: Kitchen
Equipment: Walk in cooler
- 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: WALK IN COOLER:1. Raw chicken stored on top of oranges and lemons2. Raw chicken stored on top of raw beefPREP TOP COOLER:3. One pair of tongs used to touch raw chicken and raw beef4. Small bowl for chicken stored on top of raw beefPREP TABLE:5. Raw chicken on the same table with cooked pork--------------------------------------04/10/13:WALK IN COOLER:1. RAW CHICKEN STORED OVER RAW BEEF2. RAW CHICKEN STORED OVER RAW SHRIMPPREP TOP COOLER:3. TONGS FOR SHRIMP
Location: Kitchen
Equipment: Prep Top Cooler
- 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: WALK IN COOLER:1. Raw chicken stored on top of oranges and lemons2. Raw chicken stored on top of raw beefPREP TOP COOLER:3. One pair of tongs used to touch raw chicken and raw beef4. Small bowl for chicken stored on top of raw beefPREP TABLE:5. Raw chicken on the same table with cooked pork--------------------------------------04/10/13:WALK IN COOLER:1. RAW CHICKEN STORED OVER RAW BEEF2. RAW CHICKEN STORED OVER RAW SHRIMPPREP TOP COOLER:3. TONGS FOR SHRIMP
Location: Kitchen (back)
Equipment: Prep table
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Thank you bags, do not use
Location: Kitchen
Equipment: Chest freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Thank you bags, do not use
Location: Kitchen
Equipment: Walk in cooler
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Fire extinguisher tagged 2010. Update
- 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.
Comments: Frozen chicken left on prep table at room temperature
Location: Kitchen (back)
Equipment: Prep table
- 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: Cooler/freezer combo
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: No outlet cover, provide
Location: Dining room
- 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: 1. Homemade jug scoop. Discarded2. Some scoops used without handles, used handled scoops for rice, flour, sugar, etc...
Location: Kitchen
Equipment: Rice cooker
- 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: 1. Homemade jug scoop. Discarded2. Some scoops used without handles, used handled scoops for rice, flour, sugar, etc...
Location: Dry storage
|
04/12/2013 | Recheck |
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Cutting pre-cooked pork without utensils
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing after cooking before cutting pre-cooked meat
- 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: WALK IN COOLER:1. Raw chicken stored on top of oranges and lemons2. Raw chicken stored on top of raw beefPREP TOP COOLER:3. One pair of tongs used to touch raw chicken and raw beef4. Small bowl for chicken stored on top of raw beefPREP TABLE:5. Raw chicken on the same table with cooked pork--------------------------------------04/10/13:WALK IN COOLER:1. RAW CHICKEN STORED OVER RAW BEEF2. RAW CHICKEN STORED OVER RAW SHRIMPPREP TOP COOLER:3. TONGS FOR SHRIMP
Location: Kitchen
Equipment: Walk in cooler
- 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: WALK IN COOLER:1. Raw chicken stored on top of oranges and lemons2. Raw chicken stored on top of raw beefPREP TOP COOLER:3. One pair of tongs used to touch raw chicken and raw beef4. Small bowl for chicken stored on top of raw beefPREP TABLE:5. Raw chicken on the same table with cooked pork--------------------------------------04/10/13:WALK IN COOLER:1. RAW CHICKEN STORED OVER RAW BEEF2. RAW CHICKEN STORED OVER RAW SHRIMPPREP TOP COOLER:3. TONGS FOR SHRIMP
Location: Kitchen
Equipment: Prep Top Cooler
- 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: WALK IN COOLER:1. Raw chicken stored on top of oranges and lemons2. Raw chicken stored on top of raw beefPREP TOP COOLER:3. One pair of tongs used to touch raw chicken and raw beef4. Small bowl for chicken stored on top of raw beefPREP TABLE:5. Raw chicken on the same table with cooked pork--------------------------------------04/10/13:WALK IN COOLER:1. RAW CHICKEN STORED OVER RAW BEEF2. RAW CHICKEN STORED OVER RAW SHRIMPPREP TOP COOLER:3. TONGS FOR SHRIMP
Location: Kitchen (back)
Equipment: Prep table
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Thank you bags, do not use
Location: Kitchen
Equipment: Chest freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Thank you bags, do not use
Location: Kitchen
Equipment: Walk in cooler
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Fire extinguisher tagged 2010. Update
- 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.
Comments: Frozen chicken left on prep table at room temperature
Location: Kitchen (back)
Equipment: Prep table
- 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: Cooler/freezer combo
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: No outlet cover, provide
Location: Dining room
- 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: 1. Homemade jug scoop. Discarded2. Some scoops used without handles, used handled scoops for rice, flour, sugar, etc...
Location: Kitchen
Equipment: Rice cooker
- 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: 1. Homemade jug scoop. Discarded2. Some scoops used without handles, used handled scoops for rice, flour, sugar, etc...
Location: Dry storage
|
04/10/2013 | Recheck |
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Cutting pre-cooked pork without utensils
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing after cooking before cutting pre-cooked meat
- 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: WALK IN COOLER:1. Raw chicken stored on top of oranges and lemons2. Raw chicken stored on top of raw beefPREP TOP COOLER:3. One pair of tongs used to touch raw chicken and raw beef4. Small bowl for chicken stored on top of raw beefPREP TABLE:5. Raw chicken on the same table with cooked pork
Location: Kitchen
Equipment: Walk in cooler
- 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: WALK IN COOLER:1. Raw chicken stored on top of oranges and lemons2. Raw chicken stored on top of raw beefPREP TOP COOLER:3. One pair of tongs used to touch raw chicken and raw beef4. Small bowl for chicken stored on top of raw beefPREP TABLE:5. Raw chicken on the same table with cooked pork
Location: Kitchen
Equipment: Prep Top Cooler
- 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: WALK IN COOLER:1. Raw chicken stored on top of oranges and lemons2. Raw chicken stored on top of raw beefPREP TOP COOLER:3. One pair of tongs used to touch raw chicken and raw beef4. Small bowl for chicken stored on top of raw beefPREP TABLE:5. Raw chicken on the same table with cooked pork
Location: Kitchen (back)
Equipment: Prep table
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Thank you bags, do not use
Location: Kitchen
Equipment: Chest freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Thank you bags, do not use
Location: Kitchen
Equipment: Walk in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Fire extinguisher tagged 2010. Update
- Thawing (corrected on site)
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.
Comments: Frozen chicken left on prep table at room temperature
Location: Kitchen (back)
Equipment: Prep table
- 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: Cooler/freezer combo
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: No outlet cover, provide
Location: Dining room
- Durability / utensils and equipment (corrected on site)
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: 1. Homemade jug scoop. Discarded2. Some scoops used without handles, used handled scoops for rice, flour, sugar, etc...
Location: Kitchen
Equipment: Rice cooker
- 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: 1. Homemade jug scoop. Discarded2. Some scoops used without handles, used handled scoops for rice, flour, sugar, etc...
Location: Dry storage
|
04/02/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. GARLIC & OIL MIXTURE IN TEMPERATURE DANGER ZONE - DISCARDED2. CHICKEN & BEEF AT 45-47 F - KEEP LID DOWN TO CONTROL TEMPERATUREREPEAT VIOLATION
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. GARLIC & OIL MIXTURE IN TEMPERATURE DANGER ZONE - DISCARDED2. CHICKEN & BEEF AT 45-47 F - KEEP LID DOWN TO CONTROL TEMPERATUREREPEAT VIOLATION
Location: Kitchen
Equipment: Prep Top Cooler
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: SANITIZER WITH SOAP AND BLEACH. BLEACH AND WATER ONLY
- 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. RAW CHICKEN STORED OVER RAW BEEFBEEFCHICKEN2. RAW MEAT OVER READY TO EAT EGG ROLLS
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT GRINDER HAS OLD DEBRIS - CLEAN
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- 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: NOT SANITIZING WHEN WASHING DISHES
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: 1. THANK YOU BAGS USED TO STORE FOODS - DISCONTINUE USING THANK YOU BAGS - USE FOOD GRADE BAGS ONLY2. CANS OPENED - DO NOT SAVE CANS AFTER OPENING
Location: Kitchen
Equipment: Chest freezer
- 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. THANK YOU BAGS USED TO STORE FOODS - DISCONTINUE USING THANK YOU BAGS - USE FOOD GRADE BAGS ONLY2. CANS OPENED - DO NOT SAVE CANS AFTER OPENING
Location: Kitchen
Equipment: Walk in cooler
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KNIFE STORED IN BETWEEN TABLES
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: UPDATE
Location: Kitchen
- Protected outer openings (corrected)
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: SCREEN DOOR SCREEN MESH IS NOT PROTECTING AGAINST PEST ENTRY AND THE SCREEN DOOR DOES NOT FIT PROPERLY IN DOOR FRAME - REPAIR
Location: Kitchen (back)
- 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: FLOOR BELOW DEEP FRYER HEAVILY SOILED & GREASY
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Drainage system design/installation (corrected)
Establishment drainage systems not properly designed or installed.
Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
Comments: DUMPING SOILED MOP WATER OUTDOORS INSTEAD OF THE MOP SINK - DISCONTINUE PRACTICE AND DISPOSE IN MOP SINK
Location: Dry storage
Equipment: Mop sink
|
10/08/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. GARLIC & OIL MIXTURE IN TEMPERATURE DANGER ZONE - DISCARDED2. CHICKEN & BEEF AT 45-47 F - KEEP LID DOWN TO CONTROL TEMPERATUREREPEAT VIOLATION
Location: Cook line
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. GARLIC & OIL MIXTURE IN TEMPERATURE DANGER ZONE - DISCARDED2. CHICKEN & BEEF AT 45-47 F - KEEP LID DOWN TO CONTROL TEMPERATUREREPEAT VIOLATION
Location: Kitchen
Equipment: Prep Top Cooler
- Sanitizer criteria
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: SANITIZER WITH SOAP AND BLEACH. BLEACH AND WATER ONLY
- 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: 1. RAW CHICKEN STORED OVER RAW BEEFBEEFCHICKEN2. RAW MEAT OVER READY TO EAT EGG ROLLS
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT GRINDER HAS OLD DEBRIS - CLEAN
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- 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: NOT SANITIZING WHEN WASHING DISHES
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: 1. THANK YOU BAGS USED TO STORE FOODS - DISCONTINUE USING THANK YOU BAGS - USE FOOD GRADE BAGS ONLY2. CANS OPENED - DO NOT SAVE CANS AFTER OPENING
Location: Kitchen
Equipment: Chest freezer
- 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. THANK YOU BAGS USED TO STORE FOODS - DISCONTINUE USING THANK YOU BAGS - USE FOOD GRADE BAGS ONLY2. CANS OPENED - DO NOT SAVE CANS AFTER OPENING
Location: Kitchen
Equipment: Walk in cooler
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KNIFE STORED IN BETWEEN TABLES
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: UPDATE
Location: Kitchen
- Protected outer openings
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: SCREEN DOOR SCREEN MESH IS NOT PROTECTING AGAINST PEST ENTRY AND THE SCREEN DOOR DOES NOT FIT PROPERLY IN DOOR FRAME - REPAIR
Location: Kitchen (back)
- 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: FLOOR BELOW DEEP FRYER HEAVILY SOILED & GREASY
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Drainage system design/installation
Establishment drainage systems not properly designed or installed.
Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
Comments: DUMPING SOILED MOP WATER OUTDOORS INSTEAD OF THE MOP SINK - DISCONTINUE PRACTICE AND DISPOSE IN MOP SINK
Location: Dry storage
Equipment: Mop sink
|
10/01/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Garlic and oil on cookline in temperature danger zone since lunch. Discarded.
Location: Cook line
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Glass cleaner container with unknown/unlabeled container. Discarded.
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: Prep top cooler:1. Soiled bowl with raw meat contact nesting in raw carrots. Walk in cooler:2. Raw chicken over raw shrimp
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Prep top cooler:1. Soiled bowl with raw meat contact nesting in raw carrots. Walk in cooler:2. Raw chicken over raw shrimp
Location: Kitchen
Equipment: Walk in cooler
- 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: No sanitizing was observed
Location: Kitchen
Equipment: 3-bay
- 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: In-place sanitizer too strong
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.
- 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 containers x 4
Location: Dry storage
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Frozen raw chicken breasts sitting on shelves
Location: Kitchen
Equipment: Prep Top Cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Frozen raw chicken breasts sitting on shelves
Location: Kitchen
Equipment: reach in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Rice spoon in water. Store dry or in hot water at all times
Location: Kitchen
Equipment: Rice cooker
|
03/23/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Garlic and oil on cookline in temperature danger zone since lunch. Discarded.
Location: Cook line
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Glass cleaner container with unknown/unlabeled container. Discarded.
Location: Kitchen
- 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: Prep top cooler:1. Soiled bowl with raw meat contact nesting in raw carrots. Walk in cooler:2. Raw chicken over raw shrimp
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Prep top cooler:1. Soiled bowl with raw meat contact nesting in raw carrots. Walk in cooler:2. Raw chicken over raw shrimp
Location: Kitchen
Equipment: Walk in cooler
- 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: No sanitizing was observed
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In-place sanitizer too strong
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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 containers x 4
Location: Dry storage
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Frozen raw chicken breasts sitting on shelves
Location: Kitchen
Equipment: Prep Top Cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Frozen raw chicken breasts sitting on shelves
Location: Kitchen
Equipment: reach in freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Rice spoon in water. Store dry or in hot water at all times
Location: Kitchen
Equipment: Rice cooker
|
03/19/2012 | Routine |
Restaurant representatives - add corrected or new information about HAPPY DRAGON, 5619 W 38TH ST, Indianapolis, IN »