Hardee's, 4401 E 10TH ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Hardee's
Type: Restaurant
Address: 4401 E 10TH ST, Indianapolis, IN 46201
County: Marion
License #: 52021
Smoking: Smoke Free
Total inspections: 21
Last inspection: 10/07/2014
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Inspection findings

Inspection Date

Type
  • 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: 9/19/2014: MAINTAIN COLD FOODS AT 41 dF OR BELOW WHEN PREPARING. DESHELL SHRIMP QUICKLY AND MOVE TO FREEZER AS QUICK AS POSSIBLE. TURN COLD-TOP COOLER DOWN AT COOK LINE. THAW RAW CHICKEN IN WALK-IN COOLER OR UNDERING COLD RUNNING WATER. RAW CHICKEN, 3-BAY SINK, 55 dF (THAWING)RAW SHRIMP, PREP AREA, 68 dFRAW CHICKEN, COLD-TOP COOK LINE, 48 dFCOOKED SHRIMP, COLD-TOP COOK LINE, 47 dFFRIED CHICKEN, PREP TABLE FRONT KITCHEN, 70 dFFRIED EGG ROLLS, SHELVES COOK LINE, 70 dFFRIED WONTON, SHELVES COOK LINE, 70 dFALL FOOD DISCARDED AND RENDERED UNUSABLE BY POURING BLEACH ON THE FOOD ITEMS.
    Location: Prep area
  • 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: 9/19/2014: MAINTAIN COLD FOODS AT 41 dF OR BELOW WHEN PREPARING. DESHELL SHRIMP QUICKLY AND MOVE TO FREEZER AS QUICK AS POSSIBLE. TURN COLD-TOP COOLER DOWN AT COOK LINE. THAW RAW CHICKEN IN WALK-IN COOLER OR UNDERING COLD RUNNING WATER. RAW CHICKEN, 3-BAY SINK, 55 dF (THAWING)RAW SHRIMP, PREP AREA, 68 dFRAW CHICKEN, COLD-TOP COOK LINE, 48 dFCOOKED SHRIMP, COLD-TOP COOK LINE, 47 dFFRIED CHICKEN, PREP TABLE FRONT KITCHEN, 70 dFFRIED EGG ROLLS, SHELVES COOK LINE, 70 dFFRIED WONTON, SHELVES COOK LINE, 70 dFALL FOOD DISCARDED AND RENDERED UNUSABLE BY POURING BLEACH ON THE FOOD ITEMS.
    Location: Three bay area
  • 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: 9/19/2014: MAINTAIN COLD FOODS AT 41 dF OR BELOW WHEN PREPARING. DESHELL SHRIMP QUICKLY AND MOVE TO FREEZER AS QUICK AS POSSIBLE. TURN COLD-TOP COOLER DOWN AT COOK LINE. THAW RAW CHICKEN IN WALK-IN COOLER OR UNDERING COLD RUNNING WATER. RAW CHICKEN, 3-BAY SINK, 55 dF (THAWING)RAW SHRIMP, PREP AREA, 68 dFRAW CHICKEN, COLD-TOP COOK LINE, 48 dFCOOKED SHRIMP, COLD-TOP COOK LINE, 47 dFFRIED CHICKEN, PREP TABLE FRONT KITCHEN, 70 dFFRIED EGG ROLLS, SHELVES COOK LINE, 70 dFFRIED WONTON, SHELVES COOK LINE, 70 dFALL FOOD DISCARDED AND RENDERED UNUSABLE BY POURING BLEACH ON THE FOOD ITEMS.
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 9/19/2014: MAINTAIN COLD FOODS AT 41 dF OR BELOW WHEN PREPARING. DESHELL SHRIMP QUICKLY AND MOVE TO FREEZER AS QUICK AS POSSIBLE. TURN COLD-TOP COOLER DOWN AT COOK LINE. THAW RAW CHICKEN IN WALK-IN COOLER OR UNDERING COLD RUNNING WATER. RAW CHICKEN, 3-BAY SINK, 55 dF (THAWING)RAW SHRIMP, PREP AREA, 68 dFRAW CHICKEN, COLD-TOP COOK LINE, 48 dFCOOKED SHRIMP, COLD-TOP COOK LINE, 47 dFFRIED CHICKEN, PREP TABLE FRONT KITCHEN, 70 dFFRIED EGG ROLLS, SHELVES COOK LINE, 70 dFFRIED WONTON, SHELVES COOK LINE, 70 dFALL FOOD DISCARDED AND RENDERED UNUSABLE BY POURING BLEACH ON THE FOOD ITEMS.
    Location: Cook line
    Equipment: Prep table
  • 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: 9/19/2014: MAINTAIN COLD FOODS AT 41 dF OR BELOW WHEN PREPARING. DESHELL SHRIMP QUICKLY AND MOVE TO FREEZER AS QUICK AS POSSIBLE. TURN COLD-TOP COOLER DOWN AT COOK LINE. THAW RAW CHICKEN IN WALK-IN COOLER OR UNDERING COLD RUNNING WATER. RAW CHICKEN, 3-BAY SINK, 55 dF (THAWING)RAW SHRIMP, PREP AREA, 68 dFRAW CHICKEN, COLD-TOP COOK LINE, 48 dFCOOKED SHRIMP, COLD-TOP COOK LINE, 47 dFFRIED CHICKEN, PREP TABLE FRONT KITCHEN, 70 dFFRIED EGG ROLLS, SHELVES COOK LINE, 70 dFFRIED WONTON, SHELVES COOK LINE, 70 dFALL FOOD DISCARDED AND RENDERED UNUSABLE BY POURING BLEACH ON THE FOOD ITEMS.
    Location: Cook line
    Equipment: Prep table
  • 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: 9/19/2014: EMPLOYEES MUST WASH HANDS BEFORE HANDLING FOOD. EMPLOYEE LEFT HANDLING SHRIMP IN PREP AREA TO OTHER AREA. EMPLOYEE DID NOT WASH HANDS PRIOR TO HANDLING SHRIMP AGAIN.
  • 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: 9/19/2014: DO NOT REUSE PLASTIC FOOD PACKAGING TO STORE FOOD. DO NOT USE PLASTIC CARRY OUT BAGS TO STORE FOOD. USE APPROVED PLASTIC BAGS OR CONTAINERS.
    Location: 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: 9/19/2014: DO NOT REUSE PLASTIC FOOD PACKAGING TO STORE FOOD. DO NOT USE PLASTIC CARRY OUT BAGS TO STORE FOOD. USE APPROVED PLASTIC BAGS OR CONTAINERS.
    Location: Walk-in 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: 9/19/2014: DO NOT REUSE PLASTIC FOOD PACKAGING TO STORE FOOD. DO NOT USE PLASTIC CARRY OUT BAGS TO STORE FOOD. USE APPROVED PLASTIC BAGS OR CONTAINERS.
  • Non sewage liquid drainage (corrected)
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
    Comments: 9/19/2014: REMOVE WALK-IN COOLER FAN DRAIN LINE FROM 3-BAY SINK. REROUTE DRAIN LINE ALONG WALL BY CHEST FREEZER INTO MOP SINK. KEEP CLEAN AND SANITARY.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 9/19/2014: CLEAN AND ORGANIZE BACK ROOM.
    Location: Back room
  • 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: 9/19/2014: THAW RAW CHICKEN IN WALK-IN COOLER OR UNDER COLD RUNNING WATER AT 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 9/19/2014: REMOVE CARDBOARD FROM STORAGE SHELVES IN BACK KITCHEN. REMOVE WOOD BOARD FROM WIRE SHELF BY WALK-IN COOLER. USE RIGID PLASTIC SHEETS THAT ARE SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
    Equipment: Wood shelving
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 9/19/2014: REMOVE CARDBOARD FROM STORAGE SHELVES IN BACK KITCHEN. REMOVE WOOD BOARD FROM WIRE SHELF BY WALK-IN COOLER. USE RIGID PLASTIC SHEETS THAT ARE SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 9/19/2014: ELEVATE FOOD CONTAINERS OFF OF FLOOR 6 INCHES IN BACK OF KITCHEN.
    Location: Kitchen (back)
 10/07/2014Recheck
  • 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: 9/19/2014: MAINTAIN COLD FOODS AT 41 dF OR BELOW WHEN PREPARING. DESHELL SHRIMP QUICKLY AND MOVE TO FREEZER AS QUICK AS POSSIBLE. TURN COLD-TOP COOLER DOWN AT COOK LINE. THAW RAW CHICKEN IN WALK-IN COOLER OR UNDERING COLD RUNNING WATER. RAW CHICKEN, 3-BAY SINK, 55 dF (THAWING)RAW SHRIMP, PREP AREA, 68 dFRAW CHICKEN, COLD-TOP COOK LINE, 48 dFCOOKED SHRIMP, COLD-TOP COOK LINE, 47 dFFRIED CHICKEN, PREP TABLE FRONT KITCHEN, 70 dFFRIED EGG ROLLS, SHELVES COOK LINE, 70 dFFRIED WONTON, SHELVES COOK LINE, 70 dFALL FOOD DISCARDED AND RENDERED UNUSABLE BY POURING BLEACH ON THE FOOD ITEMS.
    Location: Prep area
  • 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: 9/19/2014: MAINTAIN COLD FOODS AT 41 dF OR BELOW WHEN PREPARING. DESHELL SHRIMP QUICKLY AND MOVE TO FREEZER AS QUICK AS POSSIBLE. TURN COLD-TOP COOLER DOWN AT COOK LINE. THAW RAW CHICKEN IN WALK-IN COOLER OR UNDERING COLD RUNNING WATER. RAW CHICKEN, 3-BAY SINK, 55 dF (THAWING)RAW SHRIMP, PREP AREA, 68 dFRAW CHICKEN, COLD-TOP COOK LINE, 48 dFCOOKED SHRIMP, COLD-TOP COOK LINE, 47 dFFRIED CHICKEN, PREP TABLE FRONT KITCHEN, 70 dFFRIED EGG ROLLS, SHELVES COOK LINE, 70 dFFRIED WONTON, SHELVES COOK LINE, 70 dFALL FOOD DISCARDED AND RENDERED UNUSABLE BY POURING BLEACH ON THE FOOD ITEMS.
    Location: Three bay area
  • 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: 9/19/2014: MAINTAIN COLD FOODS AT 41 dF OR BELOW WHEN PREPARING. DESHELL SHRIMP QUICKLY AND MOVE TO FREEZER AS QUICK AS POSSIBLE. TURN COLD-TOP COOLER DOWN AT COOK LINE. THAW RAW CHICKEN IN WALK-IN COOLER OR UNDERING COLD RUNNING WATER. RAW CHICKEN, 3-BAY SINK, 55 dF (THAWING)RAW SHRIMP, PREP AREA, 68 dFRAW CHICKEN, COLD-TOP COOK LINE, 48 dFCOOKED SHRIMP, COLD-TOP COOK LINE, 47 dFFRIED CHICKEN, PREP TABLE FRONT KITCHEN, 70 dFFRIED EGG ROLLS, SHELVES COOK LINE, 70 dFFRIED WONTON, SHELVES COOK LINE, 70 dFALL FOOD DISCARDED AND RENDERED UNUSABLE BY POURING BLEACH ON THE FOOD ITEMS.
    Location: Cook line
    Equipment: Cold top
  • 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: 9/19/2014: MAINTAIN COLD FOODS AT 41 dF OR BELOW WHEN PREPARING. DESHELL SHRIMP QUICKLY AND MOVE TO FREEZER AS QUICK AS POSSIBLE. TURN COLD-TOP COOLER DOWN AT COOK LINE. THAW RAW CHICKEN IN WALK-IN COOLER OR UNDERING COLD RUNNING WATER. RAW CHICKEN, 3-BAY SINK, 55 dF (THAWING)RAW SHRIMP, PREP AREA, 68 dFRAW CHICKEN, COLD-TOP COOK LINE, 48 dFCOOKED SHRIMP, COLD-TOP COOK LINE, 47 dFFRIED CHICKEN, PREP TABLE FRONT KITCHEN, 70 dFFRIED EGG ROLLS, SHELVES COOK LINE, 70 dFFRIED WONTON, SHELVES COOK LINE, 70 dFALL FOOD DISCARDED AND RENDERED UNUSABLE BY POURING BLEACH ON THE FOOD ITEMS.
    Location: Cook line
    Equipment: Prep table
  • 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: 9/19/2014: MAINTAIN COLD FOODS AT 41 dF OR BELOW WHEN PREPARING. DESHELL SHRIMP QUICKLY AND MOVE TO FREEZER AS QUICK AS POSSIBLE. TURN COLD-TOP COOLER DOWN AT COOK LINE. THAW RAW CHICKEN IN WALK-IN COOLER OR UNDERING COLD RUNNING WATER. RAW CHICKEN, 3-BAY SINK, 55 dF (THAWING)RAW SHRIMP, PREP AREA, 68 dFRAW CHICKEN, COLD-TOP COOK LINE, 48 dFCOOKED SHRIMP, COLD-TOP COOK LINE, 47 dFFRIED CHICKEN, PREP TABLE FRONT KITCHEN, 70 dFFRIED EGG ROLLS, SHELVES COOK LINE, 70 dFFRIED WONTON, SHELVES COOK LINE, 70 dFALL FOOD DISCARDED AND RENDERED UNUSABLE BY POURING BLEACH ON THE FOOD ITEMS.
    Location: Cook line
    Equipment: Prep table
  • 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: 9/19/2014: EMPLOYEES MUST WASH HANDS BEFORE HANDLING FOOD. EMPLOYEE LEFT HANDLING SHRIMP IN PREP AREA TO OTHER AREA. EMPLOYEE DID NOT WASH HANDS PRIOR TO HANDLING SHRIMP AGAIN.
  • 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: 9/19/2014: DO NOT REUSE PLASTIC FOOD PACKAGING TO STORE FOOD. DO NOT USE PLASTIC CARRY OUT BAGS TO STORE FOOD. USE APPROVED PLASTIC BAGS OR CONTAINERS.
    Location: 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: 9/19/2014: DO NOT REUSE PLASTIC FOOD PACKAGING TO STORE FOOD. DO NOT USE PLASTIC CARRY OUT BAGS TO STORE FOOD. USE APPROVED PLASTIC BAGS OR CONTAINERS.
    Location: Walk-in freezer
  • Non sewage liquid drainage
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
    Comments: 9/19/2014: REMOVE WALK-IN COOLER FAN DRAIN LINE FROM 3-BAY SINK. REROUTE DRAIN LINE ALONG WALL BY CHEST FREEZER INTO MOP SINK. KEEP CLEAN AND SANITARY.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 9/19/2014: CLEAN AND ORGANIZE BACK ROOM.
    Location: Back room
  • 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: 9/19/2014: THAW RAW CHICKEN IN WALK-IN COOLER OR UNDER COLD RUNNING WATER AT 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 9/19/2014: REMOVE CARDBOARD FROM STORAGE SHELVES IN BACK KITCHEN. REMOVE WOOD BOARD FROM WIRE SHELF BY WALK-IN COOLER. USE RIGID PLASTIC SHEETS THAT ARE SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
    Equipment: Wood shelving
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 9/19/2014: REMOVE CARDBOARD FROM STORAGE SHELVES IN BACK KITCHEN. REMOVE WOOD BOARD FROM WIRE SHELF BY WALK-IN COOLER. USE RIGID PLASTIC SHEETS THAT ARE SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • 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: 9/19/2014: ELEVATE FOOD CONTAINERS OFF OF FLOOR 6 INCHES IN BACK OF KITCHEN.
    Location: Kitchen (back)
 09/19/2014Routine
No violation noted during this evaluation. 03/19/2014Non-Illness Complaint
  • 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.
    Location: Kitchen
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Please do not store any items inside of handsink.
    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.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Sweet & Sour chicken cooling at room temperature.2. Pan of rice cooling at room temperature.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Sweet & Sour chicken cooling at room temperature.2. Pan of rice cooling at room temperature.
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Please do not store food on the ground in walk in cooler..
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • Single Service Storage (corrected)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: Please do not store knives in crack behind knife rack.
    Location: Kitchen
 02/03/2014Recheck
  • 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.
    Location: Kitchen
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Please do not store any items inside of handsink.
    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.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Sweet & Sour chicken cooling at room temperature.2. Pan of rice cooling at room temperature.
    Location: Kitchen
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Sweet & Sour chicken cooling at room temperature.2. Pan of rice cooling at room temperature.
    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: Please do not store food on the ground in walk in cooler..
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • Single Service Storage
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: Please do not store knives in crack behind knife rack.
    Location: Kitchen
 01/27/2014Routine
  • 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.
  • 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.
  • 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.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Location: Walk-in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
 10/11/2013Recheck
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
  • 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.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Location: Walk-in freezer
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
 10/01/2013Routine
  • 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) General Tso's chicken observed stored on the counter at 75 degrees F. Keep all cooked chicken in a cooler at 41 degrees F. 2) Egg rolls observed stored on the counter at 59 degrees F. Keep all cooked chicken in a cooler at 41 degrees F. 3) Shrimp being held at 59 degrees F on the cold top cooler. Use thermometer to monitor all cooler temperatures to ensure food is held at 41 degrees F or below.4) Raw chicken being held at 54 degrees F on the cold top cooler. Regularly check thermostats on all coolers.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1) Raw chicken stored over cooked pork in the walk in cooler.2) Raw beef stored over produce in the walk in cooler. Store raw chicken below all other foods.Store raw beef below produce and other ready to eat foods.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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 bucket was not at the proper concentration. Ensure chemical sanitizer is used and is at the proper concentration.
    Location: Kitchen
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: 1) Used single service cans observed being used for food storage.2) Used single service Ziploc style bags observed hanging over the 3-bay sink for reuse.3) Single service containers observed being used as scoops for rice and flour. Do not reuse disposabale containers or bags.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: No labels on bulk containers of flour and sugar.
    Location: Kitchen (back)
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Steamer pot observed stored on the floor in the dry storage room. Store clean equipment at least 6 inches above the floor.
    Location: Dry storage
  • 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: Grill and fryer ventilation hood covers observed soiled. Clean vent hood and covers.
    Location: Cook line
  • 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: Boxes of raw chicken observed thawing on the kitchen floor. Thaw using one of the approved methods.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: No thermometer provided in the front reach in cooler.
    Location: Kitchen (front)
    Equipment: Reach in cooler
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Wooden base for the sharpening block is untreated and not cleanable. Paint or seal wooden base.
    Location: Kitchen
    Equipment: -
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Boxes of frozen chicken stored on the floor in the kitchen. Keep all food items at least 6 inches off the floor at all times.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Sides and back of the deep fryers observed soiled.
    Location: Kitchen
    Equipment: Deep fryer
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at the kitchen hand sink.
    Location: Kitchen
 07/01/2013Recheck
  • 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) General Tso's chicken observed stored on the counter at 75 degrees F. Keep all cooked chicken in a cooler at 41 degrees F. 2) Egg rolls observed stored on the counter at 59 degrees F. Keep all cooked chicken in a cooler at 41 degrees F. 3) Shrimp being held at 59 degrees F on the cold top cooler. Use thermometer to monitor all cooler temperatures to ensure food is held at 41 degrees F or below.4) Raw chicken being held at 54 degrees F on the cold top cooler. Regularly check thermostats on all coolers.
    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: 1) Raw chicken stored over cooked pork in the walk in cooler.2) Raw beef stored over produce in the walk in cooler. Store raw chicken below all other foods.Store raw beef below produce and other ready to eat foods.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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 bucket was not at the proper concentration. Ensure chemical sanitizer is used and is at the proper concentration.
    Location: Kitchen
  • Single-service reuse (corrected on site)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: 1) Used single service cans observed being used for food storage.2) Used single service Ziploc style bags observed hanging over the 3-bay sink for reuse.3) Single service containers observed being used as scoops for rice and flour. Do not reuse disposabale containers or bags.
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: No labels on bulk containers of flour and sugar.
    Location: Kitchen (back)
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Steamer pot observed stored on the floor in the dry storage room. Store clean equipment at least 6 inches above the floor.
    Location: Dry storage
  • 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: Grill and fryer ventilation hood covers observed soiled. Clean vent hood and covers.
    Location: Cook line
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Boxes of raw chicken observed thawing on the kitchen floor. Thaw using one of the approved methods.
    Location: Kitchen
  • 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.
    Comments: No thermometer provided in the front reach in cooler.
    Location: Kitchen (front)
    Equipment: Reach in cooler
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Wooden base for the sharpening block is untreated and not cleanable. Paint or seal wooden base.
    Location: Kitchen
    Equipment: -
  • 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: Boxes of frozen chicken stored on the floor in the kitchen. Keep all food items at least 6 inches off the floor at all times.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Sides and back of the deep fryers observed soiled.
    Location: Kitchen
    Equipment: Deep fryer
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at the kitchen hand sink.
    Location: Kitchen
 06/24/2013Routine
  • 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: General Tso's chicken observed being held at 56 degrees F. Keep cold chicken in cooler or on ice until ready to be cooked.
    Location: Cook line
 03/21/2013Non-Illness Complaint 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: General Tso's chicken observed being held at 56 degrees F. Keep cold chicken in cooler or on ice until ready to be cooked.
    Location: Cook line
 03/21/2013Non-Illness Complaint
  • 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: PROVIDED SIGNS FOR ESTABLISHMENT.
  • 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. CHICKEN, EGG ROLLS, ETC.. ON COUNTERS WITH NO TEMPERATURE CONTROL. KEEP COLD FOOD COLD.
    Location: Kitchen (front)
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. ROACHES. PLEASE EXTERMINATE. 2/15 CONTINUE MONITORING.
    Location: Dry storage
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. ROACHES IN CORNSTARCH. PERSON IN CHARGE DISCARDED APPROXIMATELY 20 GALLON CONTAINER, MONITOR FOOD.
    Location: Dry storage
  • 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. RAW CHICKEN STORED ABOVE AND IN FRONT OF OTHER MEAT. STORE BELOW.
    Location: 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. RAW CHICKEN STORED ABOVE AND IN FRONT OF OTHER MEAT. STORE BELOW.
    Location: Cook line
    Equipment: Make table cooler
  • 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. BULK FOOD CONTAINERS, GRINDER, AND MIXING UNIT.
    Location: Kitchen (back)
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times. ITEMS STORED INSIDE OF AND IN FRONT OF, THE HAND SINK. REMOVE.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Non sewage liquid drainage (corrected)
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids shall be drained from the point of discharge to disposal. DRAIN LINE FROM WALK IN FREEZER DRAINING INTO 3-BAY SINK. REMOVE.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. CUT-OFF JUGS, EGG CARTONS, METAL CANS, RAW CHICKEN BOXES - ALL BEING RE-USED FOR FOOD STORAGE. DISCONTINUE.
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location. REMOVE FLY ATTRACTANT FROM NEAR PREP SINK.
    Location: Kitchen (back)
  • 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: ELIMINATE GAP AT REAR EXIT DOOR.
    Location: Kitchen (back)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair. DUCT-TAPED WALL IN REAR AREA. REPAIR.
    Location: Kitchen (back)
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CHICKEN WINGS, CHICKEN, ETC.. DO NOT LEAVE ON COUTNERS TO COOL. SEE ABOVE.
    Location: Kitchen (back)
  • 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
  • Wood (corrected on site)
    Improper use of wood as a food contact surface.
    Correction: DISCONTINUE USE OF WOOD BOX AS A FOOD STORAGE CONTAINER.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. CARPET AND CARDBOARD COVERING SURFACES. DISCONTINUE/REMOVE.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. PLEASE REPLACE TORN GASKET ON WALK IN FREEZER.
    Location: Walk-in freezer
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-DO MOLDED CAULKING AT 3-BAY SINK.
    Equipment: 3-bay
  • Fruit and/or vegetable washing (corrected)
    Fruit(s) and/or vegetable(s) not washed thoroughly.
    Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served. EX BROCCOLI.
    Location: Kitchen (back)
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 03/20/2013Recheck
  • 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: PROVIDED SIGNS FOR ESTABLISHMENT.
  • 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. CHICKEN, EGG ROLLS, ETC.. ON COUNTERS WITH NO TEMPERATURE CONTROL. KEEP COLD FOOD COLD.
    Location: Kitchen (front)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. ROACHES. PLEASE EXTERMINATE. 2/15 CONTINUE MONITORING.
    Location: Dry storage
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. ROACHES IN CORNSTARCH. PERSON IN CHARGE DISCARDED APPROXIMATELY 20 GALLON CONTAINER, MONITOR FOOD.
    Location: Dry storage
  • 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. RAW CHICKEN STORED ABOVE AND IN FRONT OF OTHER MEAT. STORE BELOW.
    Location: 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. RAW CHICKEN STORED ABOVE AND IN FRONT OF OTHER MEAT. STORE BELOW.
    Location: Cook line
    Equipment: Make table cooler
  • 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. BULK FOOD CONTAINERS, GRINDER, AND MIXING UNIT.
    Location: Kitchen (back)
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times. ITEMS STORED INSIDE OF AND IN FRONT OF, THE HAND SINK. REMOVE.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Non sewage liquid drainage (corrected)
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids shall be drained from the point of discharge to disposal. DRAIN LINE FROM WALK IN FREEZER DRAINING INTO 3-BAY SINK. REMOVE.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. CUT-OFF JUGS, EGG CARTONS, METAL CANS, RAW CHICKEN BOXES - ALL BEING RE-USED FOR FOOD STORAGE. DISCONTINUE.
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location. REMOVE FLY ATTRACTANT FROM NEAR PREP SINK.
    Location: Kitchen (back)
  • 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: ELIMINATE GAP AT REAR EXIT DOOR.
    Location: Kitchen (back)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair. DUCT-TAPED WALL IN REAR AREA. REPAIR.
    Location: Kitchen (back)
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CHICKEN WINGS, CHICKEN, ETC.. DO NOT LEAVE ON COUTNERS TO COOL. SEE ABOVE.
    Location: Kitchen (back)
  • 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
  • Wood (corrected on site)
    Improper use of wood as a food contact surface.
    Correction: DISCONTINUE USE OF WOOD BOX AS A FOOD STORAGE CONTAINER.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. CARPET AND CARDBOARD COVERING SURFACES. DISCONTINUE/REMOVE.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. PLEASE REPLACE TORN GASKET ON WALK IN FREEZER.
    Location: Walk-in freezer
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-DO MOLDED CAULKING AT 3-BAY SINK.
    Equipment: 3-bay
  • Fruit and/or vegetable washing (corrected)
    Fruit(s) and/or vegetable(s) not washed thoroughly.
    Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served. EX BROCCOLI.
    Location: Kitchen (back)
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 02/26/2013Recheck
  • 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: PROVIDED SIGNS FOR ESTABLISHMENT.
  • 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. CHICKEN, EGG ROLLS, ETC.. ON COUNTERS WITH NO TEMPERATURE CONTROL. KEEP COLD FOOD COLD.
    Location: Kitchen (front)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. ROACHES. PLEASE EXTERMINATE. 2/15 CONTINUE MONITORING.
    Location: Dry storage
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. ROACHES IN CORNSTARCH. PERSON IN CHARGE DISCARDED APPROXIMATELY 20 GALLON CONTAINER, MONITOR FOOD.
    Location: Dry storage
  • 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. RAW CHICKEN STORED ABOVE AND IN FRONT OF OTHER MEAT. STORE BELOW.
    Location: 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. RAW CHICKEN STORED ABOVE AND IN FRONT OF OTHER MEAT. STORE BELOW.
    Location: Cook line
    Equipment: Make table cooler
  • 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. BULK FOOD CONTAINERS, GRINDER, AND MIXING UNIT.
    Location: Kitchen (back)
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times. ITEMS STORED INSIDE OF AND IN FRONT OF, THE HAND SINK. REMOVE.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Non sewage liquid drainage (corrected)
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids shall be drained from the point of discharge to disposal. DRAIN LINE FROM WALK IN FREEZER DRAINING INTO 3-BAY SINK. REMOVE.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. CUT-OFF JUGS, EGG CARTONS, METAL CANS, RAW CHICKEN BOXES - ALL BEING RE-USED FOR FOOD STORAGE. DISCONTINUE.
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location. REMOVE FLY ATTRACTANT FROM NEAR PREP SINK.
    Location: Kitchen (back)
  • 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: ELIMINATE GAP AT REAR EXIT DOOR.
    Location: Kitchen (back)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair. DUCT-TAPED WALL IN REAR AREA. REPAIR.
    Location: Kitchen (back)
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CHICKEN WINGS, CHICKEN, ETC.. DO NOT LEAVE ON COUTNERS TO COOL. SEE ABOVE.
    Location: Kitchen (back)
  • 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
  • Wood (corrected on site)
    Improper use of wood as a food contact surface.
    Correction: DISCONTINUE USE OF WOOD BOX AS A FOOD STORAGE CONTAINER.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. CARPET AND CARDBOARD COVERING SURFACES. DISCONTINUE/REMOVE.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. PLEASE REPLACE TORN GASKET ON WALK IN FREEZER.
    Location: Walk-in freezer
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-DO MOLDED CAULKING AT 3-BAY SINK.
    Equipment: 3-bay
  • Fruit and/or vegetable washing (corrected)
    Fruit(s) and/or vegetable(s) not washed thoroughly.
    Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served. EX BROCCOLI.
    Location: Kitchen (back)
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 02/15/2013Recheck
  • 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: PROVIDED SIGNS FOR ESTABLISHMENT.
  • 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. CHICKEN, EGG ROLLS, ETC.. ON COUNTERS WITH NO TEMPERATURE CONTROL. KEEP COLD FOOD COLD.
    Location: Kitchen (front)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. ROACHES. PLEASE EXTERMINATE.
    Location: Dry storage
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. ROACHES IN CORNSTARCH. PERSON IN CHARGE DISCARDED APPROXIMATELY 20 GALLON CONTAINER, MONITOR FOOD.
    Location: Dry storage
  • 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. RAW CHICKEN STORED ABOVE AND IN FRONT OF OTHER MEAT. STORE BELOW.
    Location: Walk-in 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. RAW CHICKEN STORED ABOVE AND IN FRONT OF OTHER MEAT. STORE BELOW.
    Location: Cook line
    Equipment: Make table cooler
  • 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. BULK FOOD CONTAINERS, GRINDER, AND MIXING UNIT.
    Location: Kitchen (back)
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times. ITEMS STORED INSIDE OF AND IN FRONT OF, THE HAND SINK. REMOVE.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Non sewage liquid drainage
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids shall be drained from the point of discharge to disposal. DRAIN LINE FROM WALK IN FREEZER DRAINING INTO 3-BAY SINK. REMOVE.
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • Single-service reuse
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. CUT-OFF JUGS, EGG CARTONS, METAL CANS, RAW CHICKEN BOXES - ALL BEING RE-USED FOR FOOD STORAGE. DISCONTINUE.
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location. REMOVE FLY ATTRACTANT FROM NEAR PREP SINK.
    Location: Kitchen (back)
  • 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: ELIMINATE GAP AT REAR EXIT DOOR.
    Location: Kitchen (back)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair. DUCT-TAPED WALL IN REAR AREA. REPAIR.
    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. CHICKEN WINGS, CHICKEN, ETC.. DO NOT LEAVE ON COUTNERS TO COOL. SEE ABOVE.
    Location: Kitchen (back)
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen (front)
    Equipment: Cooler/freezer combo
  • Wood
    Improper use of wood as a food contact surface.
    Correction: DISCONTINUE USE OF WOOD BOX AS A FOOD STORAGE CONTAINER.
    Location: Kitchen
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. CARPET AND CARDBOARD COVERING SURFACES. DISCONTINUE/REMOVE.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. PLEASE REPLACE TORN GASKET ON WALK IN FREEZER.
    Location: Walk-in freezer
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-DO MOLDED CAULKING AT 3-BAY SINK.
    Equipment: 3-bay
  • Fruit and/or vegetable washing
    Fruit(s) and/or vegetable(s) not washed thoroughly.
    Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served. EX BROCCOLI.
    Location: Kitchen (back)
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 02/05/2013Routine
  • 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: PLEASE DO NOT USE PLASTIC GROCERY BAGS FOR FOOD STORAGE
    Location: Walk-in cooler
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: PLEASE DO NOT STORE DISHES IN THE HANDSINK
    Location: Kitchen
    Equipment: Hand sink
  • 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 CONCENTRATION TOO HIGH
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: PLEASE DO NOT RE-USE CARDBOARD EGG CARTONS. DISCARD THEM WHEN THEY ARE EMPTY
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: PLEASE DO NOT STACK CONTAINERS OF FOOD INSIDE EACH OTHER UNLESS THEY ARE COVERED
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PLEASE CLEAN MAKE TABLE COOLER AND COLD TOPPLEASE CLEAN WALK-IN COOLER SHELVES
    Location: Cook line
    Equipment: Make table cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PLEASE CLEAN MAKE TABLE COOLER AND COLD TOPPLEASE CLEAN WALK-IN COOLER SHELVES
    Location: Walk-in cooler
    Equipment: Wire shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 11/07/2012Recheck
  • 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: PLEASE DO NOT USE PLASTIC GROCERY BAGS FOR FOOD STORAGE
    Location: Walk-in cooler
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: PLEASE DO NOT STORE DISHES IN THE HANDSINK
    Location: Kitchen
    Equipment: Hand sink
  • 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 CONCENTRATION TOO HIGH
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: PLEASE DO NOT RE-USE CARDBOARD EGG CARTONS. DISCARD THEM WHEN THEY ARE EMPTY
    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: PLEASE DO NOT STACK CONTAINERS OF FOOD INSIDE EACH OTHER UNLESS THEY ARE COVERED
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PLEASE CLEAN MAKE TABLE COOLER AND COLD TOPPLEASE CLEAN WALK-IN COOLER SHELVES
    Location: Cook line
    Equipment: Make table cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PLEASE CLEAN MAKE TABLE COOLER AND COLD TOPPLEASE CLEAN WALK-IN COOLER SHELVES
    Location: Walk-in cooler
    Equipment: Wire shelving
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 10/30/2012Routine
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • 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.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Rice cooling improperly.
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Location: Kitchen
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Restroom
 06/27/2012Recheck
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • 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.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Rice cooling improperly.
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Location: Kitchen
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Restroom
 06/20/2012Routine
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Location: Kitchen
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen
  • Chemical sanitizing exposure time and concentration (corrected on site)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    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.
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Beef sticks thawing out at room temperature.
    Location: Kitchen
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Flour container soiled. Please clean.
    Location: Kitchen
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
 02/22/2012Recheck
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Location: Kitchen
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Location: Kitchen
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen
  • Chemical sanitizing exposure time and concentration (corrected on site)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Location: Kitchen
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Beef sticks thawing out at room temperature.
    Location: Kitchen
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Flour container soiled. Please clean.
    Location: Kitchen
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
 02/15/2012Routine

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