- Restroom capacity (corrected)
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: ESTABLISHMENT SHUT DOWN ONE OF TWO RESTROOMS BUT HAS SEATING IN DINING AREA FOR MORE THAN 15 PEOPLE.PROVIDE ADDITIONAL RESTROOM OR REMOVE CHAIRS FOR SEATING 15 MAXIMUM REQUIRED BY LAW.
Location: Dining room
|
10/31/2014 | Non-Illness Complaint Recheck |
- Restroom capacity
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: ESTABLISHMENT SHUT DOWN ONE OF TWO RESTROOMS BUT HAS SEATING IN DINING AREA FOR MORE THAN 15 PEOPLE.PROVIDE ADDITIONAL RESTROOM OR REMOVE CHAIRS FOR SEATING 15 MAXIMUM REQUIRED BY LAW.
Location: Dining room
|
10/24/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 07/31/2014 | Non-Illness Complaint |
- Smoking Distance (corrected)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: SMOKING DISTANCE SIGNS NOT POSTED ON PUBLIC ENTRANCE.PROVIDE SMOKING DISTANCE SIGNAGE THAT READS "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS PUBLIC ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- 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. FRIED CHICKEN HOLDING AT 62 DEGREES ON COOK LINE. STORE FOOD UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F.2. COLD TOP COOLER HOLDING RAW SHRIMP, CHICKEN, ETC.. AT 50 DEGREES F ON COOK LINE.RECHECK: COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. SPOKE WITH TECHNICIAN WHO PROVIDED SERVICE YESTERDAY, CLEANED CONDENSOR AND CHECKED FREON LEVELS. WILL RETURN TO CHECK COOLER TOMORROW. RECHECK 6/25: NOT CORRECTED. COLD TOP HOLDING FOODS ON TOP 48 DEGREES F, AND ON BOTTOM 49 DEGREES F.PROVIDE REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
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. FRIED CHICKEN HOLDING AT 62 DEGREES ON COOK LINE. STORE FOOD UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F.2. COLD TOP COOLER HOLDING RAW SHRIMP, CHICKEN, ETC.. AT 50 DEGREES F ON COOK LINE.RECHECK: COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. SPOKE WITH TECHNICIAN WHO PROVIDED SERVICE YESTERDAY, CLEANED CONDENSOR AND CHECKED FREON LEVELS. WILL RETURN TO CHECK COOLER TOMORROW. RECHECK 6/25: NOT CORRECTED. COLD TOP HOLDING FOODS ON TOP 48 DEGREES F, AND ON BOTTOM 49 DEGREES F.PROVIDE REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WONTONS STORED ON A TRAY LINED WITH MENUS LOCATED INSIDE SERVICE COUNTER REACH IN COOLER.UNPACKAGED FROZEN EGG ROLLS, AND OTHER EXPOSED FROZEN FOOD STORED DIRCTLY IN BOXES AND GROCERY BAGS.DISCONTINUE USE OF USING UNAPPROVED FOOD CONTACT MATERILS (BOXES, MENUS, GROCERY BAGS) TO PREVENT CONTAMINATION OF FOOD.PROVIDE FOOD APPROVED STORAGE CONTAINERS, WRAPPINGS, LINERS, ETC..
Location: Service counter
- 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: ANSUL INSPECTION TAG MISSING ON HOOD FIRE SUPPRESION SYSTEM.PROVIDE CURRENT INSPECTION TAG.
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: MULTIPLE CONTAINERS, BOXES, STORAGE TRAYS, ETC... OF FROZEN FOOD STORED UNCOVERED INSIDE WALK IN FREEZER.STORE ALL FOOD COVERED TO PREVENT FREEZER BURN AND POSSIBLE CONTAMINATION.
Location: Walk-in freezer
- 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: BUTCHER KNIFE STORED IN CREVICE BETWEEN COLD TOP COOLER AND COUNTER TOP.STORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE.
Location: Kitchen
|
07/02/2014 | Recheck |
- Smoking Distance (corrected)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: SMOKING DISTANCE SIGNS NOT POSTED ON PUBLIC ENTRANCE.PROVIDE SMOKING DISTANCE SIGNAGE THAT READS "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS PUBLIC ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- 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. FRIED CHICKEN HOLDING AT 62 DEGREES ON COOK LINE. STORE FOOD UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F.2. COLD TOP COOLER HOLDING RAW SHRIMP, CHICKEN, ETC.. AT 50 DEGREES F ON COOK LINE.RECHECK: COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. SPOKE WITH TECHNICIAN WHO PROVIDED SERVICE YESTERDAY, CLEANED CONDENSOR AND CHECKED FREON LEVELS. WILL RETURN TO CHECK COOLER TOMORROW. RECHECK 6/25: NOT CORRECTED. COLD TOP HOLDING FOODS ON TOP 48 DEGREES F, AND ON BOTTOM 49 DEGREES F.PROVIDE REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: 1. FRIED CHICKEN HOLDING AT 62 DEGREES ON COOK LINE. STORE FOOD UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F.2. COLD TOP COOLER HOLDING RAW SHRIMP, CHICKEN, ETC.. AT 50 DEGREES F ON COOK LINE.RECHECK: COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. SPOKE WITH TECHNICIAN WHO PROVIDED SERVICE YESTERDAY, CLEANED CONDENSOR AND CHECKED FREON LEVELS. WILL RETURN TO CHECK COOLER TOMORROW. RECHECK 6/25: NOT CORRECTED. COLD TOP HOLDING FOODS ON TOP 48 DEGREES F, AND ON BOTTOM 49 DEGREES F.PROVIDE REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WONTONS STORED ON A TRAY LINED WITH MENUS LOCATED INSIDE SERVICE COUNTER REACH IN COOLER.UNPACKAGED FROZEN EGG ROLLS, AND OTHER EXPOSED FROZEN FOOD STORED DIRCTLY IN BOXES AND GROCERY BAGS.DISCONTINUE USE OF USING UNAPPROVED FOOD CONTACT MATERILS (BOXES, MENUS, GROCERY BAGS) TO PREVENT CONTAMINATION OF FOOD.PROVIDE FOOD APPROVED STORAGE CONTAINERS, WRAPPINGS, LINERS, ETC..
Location: Service counter
- 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: ANSUL INSPECTION TAG MISSING ON HOOD FIRE SUPPRESION SYSTEM.PROVIDE CURRENT INSPECTION TAG.
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: MULTIPLE CONTAINERS, BOXES, STORAGE TRAYS, ETC... OF FROZEN FOOD STORED UNCOVERED INSIDE WALK IN FREEZER.STORE ALL FOOD COVERED TO PREVENT FREEZER BURN AND POSSIBLE CONTAMINATION.
Location: Walk-in freezer
- 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: BUTCHER KNIFE STORED IN CREVICE BETWEEN COLD TOP COOLER AND COUNTER TOP.STORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE.
Location: Kitchen
|
06/25/2014 | Recheck |
- Smoking Distance (corrected)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: SMOKING DISTANCE SIGNS NOT POSTED ON PUBLIC ENTRANCE.PROVIDE SMOKING DISTANCE SIGNAGE THAT READS "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS PUBLIC ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- 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. FRIED CHICKEN HOLDING AT 62 DEGREES ON COOK LINE. STORE FOOD UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F.2. COLD TOP COOLER HOLDING RAW SHRIMP, CHICKEN, ETC.. AT 50 DEGREES F ON COOK LINE.RECHECK: COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. SPOKE WITH TECHNICIAN WHO PROVIDED SERVICE YESTERDAY, CLEANED CONDENSOR AND CHECKED FREON LEVELS. WILL RETURN TO CHECK COOLER TOMORROW.
Location: Cook line
- 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: 1. FRIED CHICKEN HOLDING AT 62 DEGREES ON COOK LINE. STORE FOOD UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F.2. COLD TOP COOLER HOLDING RAW SHRIMP, CHICKEN, ETC.. AT 50 DEGREES F ON COOK LINE.RECHECK: COLD TOP COOLER HOLDING FOOD AT 50 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. SPOKE WITH TECHNICIAN WHO PROVIDED SERVICE YESTERDAY, CLEANED CONDENSOR AND CHECKED FREON LEVELS. WILL RETURN TO CHECK COOLER TOMORROW.
Location: Cook line
Equipment: Cold top
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WONTONS STORED ON A TRAY LINED WITH MENUS LOCATED INSIDE SERVICE COUNTER REACH IN COOLER.UNPACKAGED FROZEN EGG ROLLS, AND OTHER EXPOSED FROZEN FOOD STORED DIRCTLY IN BOXES AND GROCERY BAGS.DISCONTINUE USE OF USING UNAPPROVED FOOD CONTACT MATERILS (BOXES, MENUS, GROCERY BAGS) TO PREVENT CONTAMINATION OF FOOD.PROVIDE FOOD APPROVED STORAGE CONTAINERS, WRAPPINGS, LINERS, ETC..
Location: Service counter
- 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: ANSUL INSPECTION TAG MISSING ON HOOD FIRE SUPPRESION SYSTEM.PROVIDE CURRENT INSPECTION TAG.
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: MULTIPLE CONTAINERS, BOXES, STORAGE TRAYS, ETC... OF FROZEN FOOD STORED UNCOVERED INSIDE WALK IN FREEZER.STORE ALL FOOD COVERED TO PREVENT FREEZER BURN AND POSSIBLE CONTAMINATION.
Location: Walk-in freezer
- 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: BUTCHER KNIFE STORED IN CREVICE BETWEEN COLD TOP COOLER AND COUNTER TOP.STORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE.
Location: Kitchen
|
06/18/2014 | Recheck |
- Smoking Distance
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: SMOKING DISTANCE SIGNS NOT POSTED ON PUBLIC ENTRANCE.PROVIDE SMOKING DISTANCE SIGNAGE THAT READS "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS PUBLIC ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- 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. FRIED CHICKEN HOLDING AT 62 DEGREES ON COOK LINE. STORE FOOD UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F.2. COLD TOP COOLER HOLDING RAW SHRIMP, CHICKEN, ETC.. AT 50 DEGREES F ON COOK LINE.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: 1. FRIED CHICKEN HOLDING AT 62 DEGREES ON COOK LINE. STORE FOOD UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F.2. COLD TOP COOLER HOLDING RAW SHRIMP, CHICKEN, ETC.. AT 50 DEGREES F ON COOK LINE.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WONTONS STORED ON A TRAY LINED WITH MENUS LOCATED INSIDE SERVICE COUNTER REACH IN COOLER.UNPACKAGED FROZEN EGG ROLLS, AND OTHER EXPOSED FROZEN FOOD STORED DIRCTLY IN BOXES AND GROCERY BAGS.DISCONTINUE USE OF USING UNAPPROVED FOOD CONTACT MATERILS (BOXES, MENUS, GROCERY BAGS) TO PREVENT CONTAMINATION OF FOOD.PROVIDE FOOD APPROVED STORAGE CONTAINERS, WRAPPINGS, LINERS, ETC..
Location: Service counter
- 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: ANSUL INSPECTION TAG MISSING ON HOOD FIRE SUPPRESION SYSTEM.PROVIDE CURRENT INSPECTION TAG.
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: MULTIPLE CONTAINERS, BOXES, STORAGE TRAYS, ETC... OF FROZEN FOOD STORED UNCOVERED INSIDE WALK IN FREEZER.STORE ALL FOOD COVERED TO PREVENT FREEZER BURN AND POSSIBLE CONTAMINATION.
Location: Walk-in freezer
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: BUTCHER KNIFE STORED IN CREVICE BETWEEN COLD TOP COOLER AND COUNTER TOP.STORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE.
Location: Kitchen
|
06/11/2014 | Routine |
- 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 CHEMICAL STORED ON BOTTOM PREP TABLE WITH FOOD AND FOOD RELATED SUPPLIES.STORE CLEANING CHEMICALS IN A DESIGNATED AREA AWAY FROM FOOD.
Location: Prep area
- Medicines storage and labeling (corrected on site)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: EMPLOYEE MEDICINES STORED ON BOTTOM SHELF INSIDE REACH IN COOLER ALONG WITH FOOD DESIGNATED FOR CONSUMERS.STORE EMPLOYEE MEDICINES IN A MARKED CONTAINER IN A SEPARATE FROM FOOD USED IN OPERATIONS.
Location: Service counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING HEAVILY SOILED WITH BUILD UP BELOW AND ABOVE UNCOVERED FOODS INSIDE WALK IN COOLER.CLEAN AND SANITIZE SHELVING ON A REGULAR BASIS TO PREVENT BUILD UP AND POSSIBLE CONTAMINATION OF FOOD.2. CAN OPENER HEAVILY SOILED WITH FOOD RESIDUE.CLEAN AND SANITIZE EVERY FOUR HOURS.
Location: Walk-in cooler
Equipment: Wire shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING HEAVILY SOILED WITH BUILD UP BELOW AND ABOVE UNCOVERED FOODS INSIDE WALK IN COOLER.CLEAN AND SANITIZE SHELVING ON A REGULAR BASIS TO PREVENT BUILD UP AND POSSIBLE CONTAMINATION OF FOOD.2. CAN OPENER HEAVILY SOILED WITH FOOD RESIDUE.CLEAN AND SANITIZE EVERY FOUR HOURS.
Location: Kitchen
Equipment: Can opener
- Storage of Personal Items (corrected on site)
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: BOTTLE OF SHAMPOO STORED ON BOTTOM PREP SHELF WITH FOOD.STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD RELATED SUPPLIES.
Location: Prep area
- Food storage (corrected on site)
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: LARGE WOK CONTAINING RAW BEEF DIRECTLY ON THE FLOOR INSIDE WALK IN COOLER.STORE CONTAINER OF FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WALLS AND COMPRESSOR HEAVILY SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE THOROUGHLY.
Location: Walk-in cooler
- 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: BUTCHER KNIFE STORED IN BETWEEN CREVICES OF COLD TOP COOLERS ON COOK LINE.STORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE.
Location: Cook line
|
02/10/2014 | Recheck |
- 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 CHEMICAL STORED ON BOTTOM PREP TABLE WITH FOOD AND FOOD RELATED SUPPLIES.STORE CLEANING CHEMICALS IN A DESIGNATED AREA AWAY FROM FOOD.
Location: Prep area
- Medicines storage and labeling (corrected on site)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: EMPLOYEE MEDICINES STORED ON BOTTOM SHELF INSIDE REACH IN COOLER ALONG WITH FOOD DESIGNATED FOR CONSUMERS.STORE EMPLOYEE MEDICINES IN A MARKED CONTAINER IN A SEPARATE FROM FOOD USED IN OPERATIONS.
Location: Service counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING HEAVILY SOILED WITH BUILD UP BELOW AND ABOVE UNCOVERED FOODS INSIDE WALK IN COOLER.CLEAN AND SANITIZE SHELVING ON A REGULAR BASIS TO PREVENT BUILD UP AND POSSIBLE CONTAMINATION OF FOOD.2. CAN OPENER HEAVILY SOILED WITH FOOD RESIDUE.CLEAN AND SANITIZE EVERY FOUR HOURS.
Location: Walk-in cooler
Equipment: Wire shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING HEAVILY SOILED WITH BUILD UP BELOW AND ABOVE UNCOVERED FOODS INSIDE WALK IN COOLER.CLEAN AND SANITIZE SHELVING ON A REGULAR BASIS TO PREVENT BUILD UP AND POSSIBLE CONTAMINATION OF FOOD.2. CAN OPENER HEAVILY SOILED WITH FOOD RESIDUE.CLEAN AND SANITIZE EVERY FOUR HOURS.
Location: Kitchen
Equipment: Can opener
- Storage of Personal Items (corrected on site)
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: BOTTLE OF SHAMPOO STORED ON BOTTOM PREP SHELF WITH FOOD.STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD RELATED SUPPLIES.
Location: Prep area
- Food storage (corrected on site)
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: LARGE WOK CONTAINING RAW BEEF DIRECTLY ON THE FLOOR INSIDE WALK IN COOLER.STORE CONTAINER OF FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WALLS AND COMPRESSOR HEAVILY SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE THOROUGHLY.
Location: Walk-in cooler
- 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: BUTCHER KNIFE STORED IN BETWEEN CREVICES OF COLD TOP COOLERS ON COOK LINE.STORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE.
Location: Cook line
|
02/04/2014 | 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: CONTAINER OF COOKED RICE HOLDING AT 62 DEGREES F ON COOK LINE.MAINTAIN RICE AT 41 DEGREES F OR LOWER OR HOLD AT 135 DEGREES F OR HIGHER.
Location: Kitchen
- 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: BOTTLES OF CHLORINE BLEACH AND DISH WASHING DETERGENT STORED ON BOTTOM PREP TABLE NEXT TO FOOD AND CLEAN CUTTING BOARDS.STORE ALL CHEMICALS IN A DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT.
Location: Kitchen (back)
- 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: EMPLOYEE DRINKING BOTTLED WATER IN FOOD PREP AREAS.STORE ALL EMPLOYEE BEVERAGES IN CONTAINERS WITH LIDS AND STRAWS.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED KNIVES AND UTENSILS STORED IN THE SAME CONTAINER WITH OTHER CLEAN AND SANITIZED UTENSILS SOILED ON THE BOTTOM.ENSURE UTENSILS HAVE BEEN CLEAN AND SANITIZED THOROUGHLY AND STORED IN A CLEAN CONTAINER.2. BULK FOOD CONTAINER OF RICE SOILED ON THE EXTERIOR. CLEAN AND SANITIZE CONTAINER THOROUGHLY.
Location: Kitchen
Equipment: -
- 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. EGG ROLLS STORED IN GREEN BASKETS LOCATED INSIDE WALK IN COOLER.THESE BASKETS ARE NOT APPROVED TO STORE FOOD AND SHOULD NOT BE USED. PROVIDE A FOOD GRADE STORAGE CONTAINER.2. RAW MEAT REMOVED FROM ORIGINAL PACKAGING AND STORED IN GROCERY BAGS INSIDE WALK IN COOLER AND FREEZER.DISCONTINUE USING GROCERY BAGS FOR STORAGE OF UNPACKAGED FOOD. USE APPROVED STORAGE BAGS.
Location: Walk-in cooler
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: THE BACK SCREEN DOOR PARTIALLY OPEN AND SCREEN TORN AT THE BOTTOM.KEEP DOOR CLOSED AND REPAIR BOTTOM OF SCREEN.
Location: Kitchen (back)
- 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 SYSTEM EXHAUST CLEANING MOST RECENT SERVICE PERFORMED ON MAY 2012.PROVIDE SERVICE TO HAVE EXHAUST SYSTEM CLEANED ON THE HOOD.RECHECK: VENTILATION SYSTEM SCHEDULED TO CLEANED ON OCTOBER 9, 2013
Location: Cook line
|
10/02/2013 | 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: CONTAINER OF COOKED RICE HOLDING AT 62 DEGREES F ON COOK LINE.MAINTAIN RICE AT 41 DEGREES F OR LOWER OR HOLD AT 135 DEGREES F OR HIGHER.
Location: Kitchen
- 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: BOTTLES OF CHLORINE BLEACH AND DISH WASHING DETERGENT STORED ON BOTTOM PREP TABLE NEXT TO FOOD AND CLEAN CUTTING BOARDS.STORE ALL CHEMICALS IN A DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT.
Location: Kitchen (back)
- 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: EMPLOYEE DRINKING BOTTLED WATER IN FOOD PREP AREAS.STORE ALL EMPLOYEE BEVERAGES IN CONTAINERS WITH LIDS AND STRAWS.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED KNIVES AND UTENSILS STORED IN THE SAME CONTAINER WITH OTHER CLEAN AND SANITIZED UTENSILS SOILED ON THE BOTTOM.ENSURE UTENSILS HAVE BEEN CLEAN AND SANITIZED THOROUGHLY AND STORED IN A CLEAN CONTAINER.2. BULK FOOD CONTAINER OF RICE SOILED ON THE EXTERIOR. CLEAN AND SANITIZE CONTAINER THOROUGHLY.
Location: Kitchen
Equipment: -
- 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. EGG ROLLS STORED IN GREEN BASKETS LOCATED INSIDE WALK IN COOLER.THESE BASKETS ARE NOT APPROVED TO STORE FOOD AND SHOULD NOT BE USED. PROVIDE A FOOD GRADE STORAGE CONTAINER.2. RAW MEAT REMOVED FROM ORIGINAL PACKAGING AND STORED IN GROCERY BAGS INSIDE WALK IN COOLER AND FREEZER.DISCONTINUE USING GROCERY BAGS FOR STORAGE OF UNPACKAGED FOOD. USE APPROVED STORAGE BAGS.
Location: Walk-in cooler
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: THE BACK SCREEN DOOR PARTIALLY OPEN AND SCREEN TORN AT THE BOTTOM.KEEP DOOR CLOSED AND REPAIR BOTTOM OF SCREEN.
Location: Kitchen (back)
- 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 SYSTEM EXHAUST CLEANING MOST RECENT SERVICE PERFORMED ON MAY 2012.PROVIDE SERVICE TO HAVE EXHAUST SYSTEM CLEANED ON THE HOOD.
Location: Cook line
|
09/25/2013 | Routine |
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE DID NOT USE SOAP TO WASH HANDS PROPERLY. USED WATER ONLY.ENSURE HANDS ARE WASHED PROPERLY USING SOAP AND HOT WATER FOR A MINIMUM OF TWENTY SECONDS.
Location: Kitchen (back)
- 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: SANITIZING SOLUTION TOO STRONG IN BUCKET CONTAINING WET TOWELS STORED NEAR THREE COMPARTMENT SINK.ENSURE SOLUTION MAINTAINS BETWEEN 50 AND 100 PPM CHLORINE.
Location: Kitchen (back)
- 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: UNPACKAGED KNIVES AND SPOONS STORED IN DINING ROOM STORED IMPROPERLY.ENSURE UNWRAPPED UTENSILS ARE STORED WITH THE HANDLES "UP" IN CONTAINERS TO PROTECT FROM CONTAMINATION.
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: OWNER WASHED HANDS AT THREE COMPARTMENT SINK.ENSURE HANDS ARE ONLY WASHED AT DESIGNATED HAND SINKS.
Location: Kitchen (back)
Equipment: 3-bay
|
05/09/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COLD TOP COOLER SOILED ON THE INTERIOR. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Cold top
- Eating utensils presentation (corrected on site)
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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED ON SHELVING SOILED WITH BUILD UP INSIDE WALK IN COOLER. WALLS INSIDE COOLER SOILED AS WELL. CLEAN AND SANITIZE THOROUGHLY.
Location: Walk-in cooler
Equipment: Wire shelving
|
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. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Cold top
- Eating utensils presentation (corrected on site)
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.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED ON SHELVING SOILED WITH BUILD UP INSIDE WALK IN COOLER. WALLS INSIDE COOLER SOILED AS WELL. CLEAN AND SANITIZE THOROUGHLY.
Location: Walk-in cooler
Equipment: Wire shelving
|
01/15/2013 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: BOWL OF COOKED RICE AND CHICKEN STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL. MAINTAIN COOKED FOODS AT 135 DEGREES F OR UNDER REFRIGERATION AT 41 DEGREES F OR LOWER.
Location: Cook line
- No hand washing (when) (corrected on site)
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: EMPLOYEE LYING DOWN ON BOOTH WENT BACK INTO KITCHEN TO PERFORM DUTIES AND DID NOT WASH HANDS. ENSURE HANDS ARE WASHED THOROUGHLY IMMEDIATELY AFTER ENTERING KITCHEN AEA.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. COLD TOP COOLER SOILED ON EXTERIOR AND DOOR GASKETS LOCATED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY. 2. CONTAINER OF BUTCHER AND CUTTING KNIVES STORED SOILED WITH DRIED FOOD RESIDUE ON CUTTING SURFACES. CLEAN KNIVES THOROUGHLY BEFORE STORAGE. CORRECTED3. SHELVING INSIDE WALK IN COOLER SOILED. CLEAN THOROUGHLY. CORRECTED.RECHECK: THOROUGHLY REMOVE BUILD UP ON SURFACE OF COLD TOP COOLER.
Location: Kitchen
- 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: NO IN PLACE SANITIZING SOLUTION SET FOR WET WIPING CLOTHS.
Location: Kitchen (back)
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED PLASTIC UTENSILS STORED IMPROPERLY IN SELF SERVICE AREA. STORE UTENSILS WITH HANDLES "UP" TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION. RECHECK: UNWRAPPED UTENSILS STORED EXPOSED IN CONSUMER SELF SERVE AREA.
- 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.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP HEAD STORED TOO CLOSE TO FOOD AND CLEAN EQUIPMENT. STORE WET MOP IN AREA AWAY FROM FOOD AND SUPPLIES.
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.
Comments: HOOD SOILED WITH HEAVY GREASE AND FRIED FOOD DEPOSITS ON PERIMETER OF FILTERS, NOZZLES. MOST RECENT CLEANING OCCURRED ON NOVEMBER 2011. REMOVE ALL HEAVY GEASE AND FOOD RESIDUE ON HOOD, PROVIDE SERVICE TO HAVE EXHAUST SYSTEM CLEANED.RECHECK: NOT COMPLETED. SCHEDULED 9/30/2012 ACCORDING TO MANAGER.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. MICROWAVE HEAVILY SOILED ON EXTERIOR/INTERIOR WITH DRIED FOOD RESIDUE. 2. WOK STATION SOILED WITH GREASE AND FOOD RESIDUE. CLEAN ENTIRE WOK FRY STATION THOROUGHLY.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD MISSING OVER EXPOSED BULBS NEAR ENTRANCE TO COOK LINE. PROVIDE PROTECTIVE SHIELD.
Location: Kitchen
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: DRAINBOARDS AND BASINS SOILED ON SURFACE OF THREE COMPARTMENT SINK UTILIZED TO WASH DISHES AND OTHER EQUIPMENT. KEEP SINK IN A CLEAN CONDITION AFTER EACH USE TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Kitchen
|
10/04/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: BOWL OF COOKED RICE AND CHICKEN STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL. MAINTAIN COOKED FOODS AT 135 DEGREES F OR UNDER REFRIGERATION AT 41 DEGREES F OR LOWER.
Location: Cook line
- No hand washing (when) (corrected on site)
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: EMPLOYEE LYING DOWN ON BOOTH WENT BACK INTO KITCHEN TO PERFORM DUTIES AND DID NOT WASH HANDS. ENSURE HANDS ARE WASHED THOROUGHLY IMMEDIATELY AFTER ENTERING KITCHEN AEA.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. COLD TOP COOLER SOILED ON EXTERIOR AND DOOR GASKETS LOCATED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY. 2. CONTAINER OF BUTCHER AND CUTTING KNIVES STORED SOILED WITH DRIED FOOD RESIDUE ON CUTTING SURFACES. CLEAN KNIVES THOROUGHLY BEFORE STORAGE. CORRECTED3. SHELVING INSIDE WALK IN COOLER SOILED. CLEAN THOROUGHLY. CORRECTED.RECHECK: THOROUGHLY REMOVE BUILD UP ON SURFACE OF COLD TOP COOLER.
Location: Kitchen
- 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: NO IN PLACE SANITIZING SOLUTION SET FOR WET WIPING CLOTHS.
Location: Kitchen (back)
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED PLASTIC UTENSILS STORED IMPROPERLY IN SELF SERVICE AREA. STORE UTENSILS WITH HANDLES "UP" TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION. RECHECK: UNWRAPPED UTENSILS STORED EXPOSED IN CONSUMER SELF SERVE AREA.
- 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.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP HEAD STORED TOO CLOSE TO FOOD AND CLEAN EQUIPMENT. STORE WET MOP IN AREA AWAY FROM FOOD AND SUPPLIES.
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.
Comments: HOOD SOILED WITH HEAVY GREASE AND FRIED FOOD DEPOSITS ON PERIMETER OF FILTERS, NOZZLES. MOST RECENT CLEANING OCCURRED ON NOVEMBER 2011. REMOVE ALL HEAVY GEASE AND FOOD RESIDUE ON HOOD, PROVIDE SERVICE TO HAVE EXHAUST SYSTEM CLEANED.RECHECK: NOT COMPLETED. SCHEDULED 9/30/2012 ACCORDING TO MANAGER.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. MICROWAVE HEAVILY SOILED ON EXTERIOR/INTERIOR WITH DRIED FOOD RESIDUE. 2. WOK STATION SOILED WITH GREASE AND FOOD RESIDUE. CLEAN ENTIRE WOK FRY STATION THOROUGHLY.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD MISSING OVER EXPOSED BULBS NEAR ENTRANCE TO COOK LINE. PROVIDE PROTECTIVE SHIELD.
Location: Kitchen
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: DRAINBOARDS AND BASINS SOILED ON SURFACE OF THREE COMPARTMENT SINK UTILIZED TO WASH DISHES AND OTHER EQUIPMENT. KEEP SINK IN A CLEAN CONDITION AFTER EACH USE TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Kitchen
|
09/27/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: BOWL OF COOKED RICE AND CHICKEN STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL. MAINTAIN COOKED FOODS AT 135 DEGREES F OR UNDER REFRIGERATION AT 41 DEGREES F OR LOWER.
Location: Cook line
- No hand washing (when) (corrected on site)
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: EMPLOYEE LYING DOWN ON BOOTH WENT BACK INTO KITCHEN TO PERFORM DUTIES AND DID NOT WASH HANDS. ENSURE HANDS ARE WASHED THOROUGHLY IMMEDIATELY AFTER ENTERING KITCHEN AEA.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. COLDT TOP COOLER SOILED ON EXTERIOR AND DOOR GASKETS LOCATED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.2. CONTAINER OF BUTCHER AND CUTTING KNIVES STORED SOILED WITH DRIED FOOD RESIDUE ON CUTTING SURFACES. CLEAN KNIVES THOROUGHLY BEFORE STORAGE.3. SHELVING INSIDE WALK IN COOLER SOILED. CLEAN THOROUGHLY.
Location: Kitchen
- 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: NO IN PLACE SANITIZING SOLUTION SET FOR WET WIPING CLOTHS.
Location: Kitchen (back)
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED PLASTIC UTENSILS STORED IMPROPERLY IN SELF SERVICE AREA. STORE UTENSILS WITH HANDLES "UP" TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
- 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.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP HEAD STORED TOO CLOSE TO FOOD AND CLEAN EQUIPMENT. STORE WET MOP IN AREA AWAY FROM FOOD AND SUPPLIES.
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.
Comments: HOOD SOILED WITH HEAVY GREASE AND FRIED FOOD DEPOSITS ON PERIMETER OF FILTERS, NOZZLES. MOST RECENT CLEANING OCCURRED ON NOVEMBER 2011. REMOVE ALL HEAVY GEASE AND FOOD RESIDUE ON HOOD, PROVIDE SERVICE TO HAVE EXHAUST SYSTEM CLEANED.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. MICROWAVE HEAVILY SOILED ON EXTERIOR/INTERIOR WITH DRIED FOOD RESIDUE. 2. WOK STATION SOILED WITH GREASE AND FOOD RESIDUE. CLEAN ENTIRE WOK FRY STATION THOROUGHLY.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD MISSING OVER EXPOSED BULBS NEAR ENTRANCE TO COOK LINE. PROVIDE PROTECTIVE SHIELD.
Location: Kitchen
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: DRAINBOARDS AND BASINS SOILED ON SURFACE OF THREE COMPARTMENT SINK UTILIZED TO WASH DISHES AND OTHER EQUIPMENT. KEEP SINK IN A CLEAN CONDITION AFTER EACH USE TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Kitchen
|
09/20/2012 | Routine |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: CONTAINER OF RICE MISSING FOUR HOUR DISCARD TIME STORED ON COOK LINE. FOOD SHOULD BE PROPERLY MARKED WITH A FOUR DISCARD TIME IF NO TEMPERATURE CONTROL IS NOT UTILIZED.
Location: Deli area
|
09/14/2012 | Illness Complaint Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: CONTAINER OF RICE MISSING FOUR HOUR DISCARD TIME STORED ON COOK LINE. FOOD SHOULD BE PROPERLY MARKED WITH A FOUR DISCARD TIME IF NO TEMPERATURE CONTROL IS NOT UTILIZED.
Location: Deli area
|
09/07/2012 | Illness Complaint |
| No violation noted during this evaluation. | 06/22/2012 | Non-Illness Complaint |
- 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. GARLIC MIXER STORED SOILED WITH BUILD UP BELOW COUNTER TOP IN BACK KITCHEN AREA. CLEAN AND SANITIZE MIXER THOROUGHLY BEFORE STORAGE.2. COLD TOP COOLER LID SOILED WITH BUILD UP. MOLD GROWTH IN GASKETS. CLEAN AND SANITIZE ENTIRE COOLER.
Location: Kitchen
- 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: NO SANITIZING SOLUTION SET UP IN KITCHEN AREA TO STORE WET TOWELS. SET UP SANITIZING SOLUTION ON A DAILY BASIS BEFORE FOOD PREPARATION BEGINS.
Location: Kitchen
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SCOOP MADE FROM PLASTIC BOTTLE THAT HAD BEEN CUT IN HALF WAS STORED INSIDE A CONTAINER OF RICE. DISCONTINUE CREATING SCOOPS MADE FROM PLASTIC BOTTLES. PROVIDE A FOOD GRADE SCOOP TO DISPENSE FOOD. REPEAT VIOLATION
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: DOOR LOCATED IN THE BACK KITCHEN AREA PROPPED OPEN. PROVIDE A SCREEN TO PREVENT RODENT OR INSECT ENTRY OR KEEP DOOR CLOSED.
Location: Kitchen (back)
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TUB OF RICE STORED COOLING ON PREP TABLE IN BACK KITCHEN AREA HOLDING AT 130 DEGREES F. DIVIDE RICE IN SHALLOW PANS, VENTILATE, AND STORE INSIDE WALK IN COOLER TO ENSURE HOT RICE COOLS PROPERLY WITHIN SIX HOUR GUIDELINES.
Location: Kitchen
- 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 HEAVILY DENTED CANS ON RIMS AND SIDES STORED ON DRY STORAGE SHELF. ENSURE ALL CANS ARE FREE OF DENTS BEFORE STORING ON DRY GOODS SHELF.
Location: Kitchen
- Food storage (corrected on site)
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: TWO TUBS OF FOOD STORED DIRECTLY ON THE FLOOR INSIDE WALK IN COOLER. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF BELOW PREP TABLE SOILED LOCATED IN BACK KITCHEN AREA. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
|
05/18/2012 | Recheck |
- 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. GARLIC MIXER STORED SOILED WITH BUILD UP BELOW COUNTER TOP IN BACK KITCHEN AREA. CLEAN AND SANITIZE MIXER THOROUGHLY BEFORE STORAGE.2. COLD TOP COOLER LID SOILED WITH BUILD UP. MOLD GROWTH IN GASKETS. CLEAN AND SANITIZE ENTIRE COOLER.
Location: Kitchen
- 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: NO SANITIZING SOLUTION SET UP IN KITCHEN AREA TO STORE WET TOWELS. SET UP SANITIZING SOLUTION ON A DAILY BASIS BEFORE FOOD PREPARATION BEGINS.
Location: Kitchen
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SCOOP MADE FROM PLASTIC BOTTLE THAT HAD BEEN CUT IN HALF WAS STORED INSIDE A CONTAINER OF RICE. DISCONTINUE CREATING SCOOPS MADE FROM PLASTIC BOTTLES. PROVIDE A FOOD GRADE SCOOP TO DISPENSE FOOD. REPEAT VIOLATION
Location: Kitchen
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: DOOR LOCATED IN THE BACK KITCHEN AREA PROPPED OPEN. PROVIDE A SCREEN TO PREVENT RODENT OR INSECT ENTRY OR KEEP DOOR CLOSED.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TUB OF RICE STORED COOLING ON PREP TABLE IN BACK KITCHEN AREA HOLDING AT 130 DEGREES F. DIVIDE RICE IN SHALLOW PANS, VENTILATE, AND STORE INSIDE WALK IN COOLER TO ENSURE HOT RICE COOLS PROPERLY WITHIN SIX HOUR GUIDELINES.
Location: Kitchen
- 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 HEAVILY DENTED CANS ON RIMS AND SIDES STORED ON DRY STORAGE SHELF. ENSURE ALL CANS ARE FREE OF DENTS BEFORE STORING ON DRY GOODS SHELF.
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: TWO TUBS OF FOOD STORED DIRECTLY ON THE FLOOR INSIDE WALK IN COOLER. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF BELOW PREP TABLE SOILED LOCATED IN BACK KITCHEN AREA. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
|
05/11/2012 | Routine |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: FOUR HOUR DISCARD TIME MISSING ON PRE-COOKED CHICKEN AND EGG ROLLS STORED ON COUNTERTOP. ENSURE FOOD ITEMS ARE PROPERLY MARKED WITH A FOUR HOUR DISCARD TIME.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
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: EMPLOYEES DRINKING BEVERAGES FROM BOTTLES IN KITCHEN AREA. PROVIDE SPILL PROOF CONTAINERS OR CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED WITH BUILD UP LOCATED IN KITCHEN AREA. KEEP HAND SINK IN A CLEAN CONDTION.
- 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: DRAIN PLUGS NOT AVAILABLE TO HOLD WATER AT THREE COMPARTMENT SINK FOR MANUAL WAREWASHING. PROVIDE DRAIN PLUGS.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PAPER TOWEL HOLDER DAMAGED LOCATED INSIDE WOMENS RESTROOM, PAPER TOWEL STORED ON TOILET. PROVIDE REPAIR OR REPLACE. STORE TOWELS ON A SANITARY SURFACE.
Location: Womens restroom
- 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: UNPACKAGED FORKS, KNIVES, AND SPOONS STORED IMPROPERLY IN CONTAINER LOCATED IN SELF SERVICE AREA. STORE EATING UTENSILS INVERTED.
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01/26/2012 | Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: FOUR HOUR DISCARD TIME MISSING ON PRE-COOKED CHICKEN AND EGG ROLLS STORED ON COUNTERTOP. ENSURE FOOD ITEMS ARE PROPERLY MARKED WITH A FOUR HOUR DISCARD TIME.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
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: EMPLOYEES DRINKING BEVERAGES FROM BOTTLES IN KITCHEN AREA. PROVIDE SPILL PROOF CONTAINERS OR CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED WITH BUILD UP LOCATED IN KITCHEN AREA. KEEP HAND SINK IN A CLEAN CONDTION.
- 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: DRAIN PLUGS NOT AVAILABLE TO HOLD WATER AT THREE COMPARTMENT SINK FOR MANUAL WAREWASHING. PROVIDE DRAIN PLUGS.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PAPER TOWEL HOLDER DAMAGED LOCATED INSIDE WOMENS RESTROOM, PAPER TOWEL STORED ON TOILET. PROVIDE REPAIR OR REPLACE. STORE TOWELS ON A SANITARY SURFACE.
Location: Womens restroom
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UNPACKAGED FORKS, KNIVES, AND SPOONS STORED IMPROPERLY IN CONTAINER LOCATED IN SELF SERVICE AREA. STORE EATING UTENSILS INVERTED.
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01/19/2012 | Routine |
Restaurant representatives - add corrected or new information about HAPPY DRAGON, 5868 E 71ST ST, Indianapolis, IN »