- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Pest Control reciept dated 8/21/14Observed two live German cockraockes, one crawling on the wall and the other crawing on the floor in the kitchen. doneNoted: Observed a pest control reciept for services performed on 8/18/14.
Location: Service counter
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: The dish machine is heavy soiled from an accumulation of food debris. Please clean throughtout the day and or at least every 24 hours.
Location: Kitchen
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: The interior services of the all cooler and freezer equipment are soiled and not being cleaned regularly.Clean when contamination occur.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Food contact sufaces of all cooking equipment are not being cleaned regularly. Wok, microwave, rice cooker etc. must be clean at least every 24 hours.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Plumbing leak under the dump sink next to the dishmachine. Repair asap.
Location: Dish machine area
Equipment: Dump sink
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Observed a dead cockroach on the carpet in the front service area. Remove dead pest. COS
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Observed the walls and floor soiled from an accumulation of spills annd food debris throught the kitchen. Please clean as often as necessary to keep the facility clean.
Location: Kitchen
|
08/25/2014 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed two live German cockraockes, one crawling on the wall and the other crawing on the floor in the kitchen. Noted: Observed a pest control reciept for services performed on 8/18/14.
Location: Service counter
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: The dish machine is heavy soiled from an accumulation of food debris. Please clean throughtout the day and or at least every 24 hours.
Location: Kitchen
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: The interior services of the all cooler and freezer equipment are soiled and not being cleaned regularly.Clean when contamination occur.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Food contact sufaces of all cooking equipment are not being cleaned regularly. Wok, microwave, rice cooker etc. must be clean at least every 24 hours.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Plumbing leak under the dump sink next to the dishmachine. Repair asap.
Location: Dish machine area
Equipment: Dump sink
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Observed a dead cockroach on the carpet in the front service area. Remove dead pest. COS
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Observed the walls and floor soiled from an accumulation of spills annd food debris throught the kitchen. Please clean as offten as nessary to keep the facility clean.
Location: Kitchen
|
08/21/2014 | Non-Illness Complaint |
- 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: Observed food container being reused to store food in them and to hold food at temperatures, Can good container and plastic containers may not be reused in this way.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The interior of ther dish machine is soiled. delime Please clean the dish machines interior and exterior surfaces more frequently.2. The bottom service of the reachin cooler on the cooks line is soiled at the bottom.3. Reach in cooler is soiled in the interior. Please remove and clean the metal shelves in the cooler.4. Clean the out side of the reachin cooler and freezer in the back kitchen area. The door handles are also soiled.
Location: Kitchen
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The interior of ther dish machine is soiled. delime Please clean the dish machines interior and exterior surfaces more frequently.2. The bottom service of the reachin cooler on the cooks line is soiled at the bottom.3. Reach in cooler is soiled in the interior. Please remove and clean the metal shelves in the cooler.4. Clean the out side of the reachin cooler and freezer in the back kitchen area. The door handles are also soiled.
Location: Kitchen
Equipment: Upright cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Please clean at least every 24 hour. Remove food particals from the handles.
Location: Kitchen
Equipment: Rice cooker
|
06/10/2014 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DOOR HANDLES
Location: Cook line
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DOOR HANDLES
Location: Kitchen (back)
Equipment: Reach in cooler
|
12/10/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED COPY OF PEST CONTROL RECIEPTS FOR SERVICED DATES ON 9/8/13 AND 9/16/13OBSERVED SMALL, MEDUIM, AND LARGER ROACHES CRAWLING ON THE DISHMANCHINE,RICE COOKER ANDTHE FLOOR. 9/06/13OBSERVED 3 LIVE ROACHES RANGING IN SIZE FROM SMALL TO MEDIUM CRAWLING ON THE DISH MACHINE. LAST TREATMENT SERVICE 8/19/13. CALL YOUR PEST CONTROL ASAP.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INSIDE THE DISH MACHINE. MAY NEED TO REPLACE DISH MACHINE CURTAIN
Location: Kitchen
Equipment: Dishmachine
|
09/25/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED SMALL, MEDUIM, AND LARGER ROACHES CRAWLING ON THE DISHMANCHINE,RICE COOKER ANDTHE FLOOR. 9/06/13OBSERVED 3 LIVE ROACHES RANGING IN SIZE FROM SMALL TO MEDIUM CRAWLING ON THE DISH MACHINE. LAST TREATMENT SERVICE 8/19/13. CALL YOUR PEST CONTROL ASAP.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INSIDE THE DISH MACHINE. MAY NEED TO REPLACE DISH MACHINE CURTAIN
Location: Kitchen
Equipment: Dishmachine
|
09/06/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED 3 LIVE ROACHES RANGING IN SIZE FROM SMALL TO MEDIUM CRAWLING ON THE DISH MACHINE. LAST TREATMENT SERVICE 8/19/13. CALL YOUR PEST CONTROL ASAP.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INSIDE THE DISH MACHINE. MAY NEED TO REPLACE DISH MACHINE CURTAIN
Location: Kitchen
Equipment: Dishmachine
|
08/28/2013 | Routine |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOOD STORED IN TO GO SACKS. REPEATED VIOLATION
Location: Kitchen
Equipment: Reach in cooler
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: WHEN WIPING DOWN EQUIMENT AND FOOD CONTACT SURFACES SANTIZER MUST BE USED.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: EMPLOYEE NOT USING THE PROPER CONCENTRATION WHEN MAKING SANTIZER BUCKETS 200 PPM
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: EMPLOYEE PERSONAL FOOD STORED WITH FOOD FOR THE RESTAURANT. DESIGNATE A SEPERATE LOCATION.
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: PROFESSIONAL HOOD CLEANER SCHEDULED TO COME .ACCUMULATION OF GREASE ALONG THE HOOD. PLEASE CLEAN MORE FREQUENTLY
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING LEAKING WATER ON TO DISHMACHINE EQUIPMENT. 2. OIL LEAKING FROM VENT COVER OVER THE METAL PREP TABLE WITH ATTACHED SHELVING PLEASE HAVE LEAKS REPAIRED AS SOON AS POSSIBLE. REMOVE FOOD AND COOKING EQUIPMENT FROM THE PREP TABLE WITH ATTACHED SHELVES.
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING LEAKING WATER ON TO DISHMACHINE EQUIPMENT. 2. OIL LEAKING FROM VENT COVER OVER THE METAL PREP TABLE WITH ATTACHED SHELVING PLEASE HAVE LEAKS REPAIRED AS SOON AS POSSIBLE. REMOVE FOOD AND COOKING EQUIPMENT FROM THE PREP TABLE WITH ATTACHED SHELVES.
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: A PLASTIC BAG OF UNCOOKED MEAT WAS THAWING ON THE METAL SHELVE NEAR THE WALK IN.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE HAVE DISHMACHINE SERVICED PROFESSIONAL AND DE LIME THE INTERIOR OF THE EQUIPMENT. SCHEDULED
Location: Kitchen
Equipment: Dishmachine
- 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: PAN OF BBQ SAUSE WAS STOED ON THE FLOOR INT HE WALK IN COOLER.
Location: Kitchen
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. FROZEN MEAT STORED UNCOVERED IN THE UPRIGHT FREEZER IN THE BACK KITCHEN AREA.2. FROZEN MEAT STORED UNCOVERED IN THE REACH IN FREEZET
Location: Kitchen (back)
Equipment: Upright cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. FROZEN MEAT STORED UNCOVERED IN THE UPRIGHT FREEZER IN THE BACK KITCHEN AREA.2. FROZEN MEAT STORED UNCOVERED IN THE REACH IN FREEZET
Location: Kitchen
Equipment: Reach in cooler
|
04/19/2013 | Recheck |
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOOD STORED IN TO GO SACKS. REPEATED VIOLATION
Location: Kitchen
Equipment: Reach in cooler
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: WHEN WIPING DOWN EQUIMENT AND FOOD CONTACT SURFACES SANTIZER MUST BE USED.
Location: Kitchen
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: EMPLOYEE NOT USING THE PROPER CONCENTRATION WHEN MAKING SANTIZER BUCKETS 200 PPM
- Unapproved employee eating/smoking area
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: EMPLOYEE PERSONAL FOOD STORED WITH FOOD FOR THE RESTAURANT. DESIGNATE A SEPERATE LOCATION.
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: ACCUMULATION OF GREASE ALONG THE HOOD. PLEASE CLEAN MORE FREQUENTLY
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING LEAKING WATER ON TO DISHMACHINE EQUIPMENT. 2. OIL LEAKING FROM VENT COVER OVER THE METAL PREP TABLE WITH ATTACHED SHELVING PLEASE HAVE LEAKS REPAIRED AS SOON AS POSSIBLE. REMOVE FOOD AND COOKING EQUIPMENT FROM THE PREP TABLE WITH ATTACHED SHELVES.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING LEAKING WATER ON TO DISHMACHINE EQUIPMENT. 2. OIL LEAKING FROM VENT COVER OVER THE METAL PREP TABLE WITH ATTACHED SHELVING PLEASE HAVE LEAKS REPAIRED AS SOON AS POSSIBLE. REMOVE FOOD AND COOKING EQUIPMENT FROM THE PREP TABLE WITH ATTACHED SHELVES.
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: A PLASTIC BAG OF UNCOOKED MEAT WAS THAWING ON THE METAL SHELVE NEAR THE WALK IN.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE HAVE DISHMACHINE SERVICED PROFESSIONAL AND DE LIME THE INTERIOR OF THE EQUIPMENT.
Location: Kitchen
Equipment: Dishmachine
- 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: PAN OF BBQ SAUSE WAS STOED ON THE FLOOR INT HE WALK IN COOLER.
Location: Kitchen
Equipment: Walk in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. FROZEN MEAT STORED UNCOVERED IN THE UPRIGHT FREEZER IN THE BACK KITCHEN AREA.2. FROZEN MEAT STORED UNCOVERED IN THE REACH IN FREEZET
Location: Kitchen (back)
Equipment: Upright cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. FROZEN MEAT STORED UNCOVERED IN THE UPRIGHT FREEZER IN THE BACK KITCHEN AREA.2. FROZEN MEAT STORED UNCOVERED IN THE REACH IN FREEZET
Location: Kitchen
Equipment: Reach in cooler
|
04/11/2013 | Routine |
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Clean accumulated grease from hood vents.2. Clean vents in dining room
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Change soiled pans with soy sause, minced garlic, sugar etc on the cook line
Location: Cook line
|
12/27/2012 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
|
10/25/2012 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Kitchen
|
10/17/2012 | Non-Illness Complaint |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: No pest observed 10/4/12 last pest control visit 9/27/12OBSERVED ROACHES OF ALL SIZES THROUGHT OUT KITCHEN AREA. LAST PEST CONTROL TREATMET 9/11/12OBSERVED CROCK ROACHES CRAWLING ON CUTTING BOARD 9/4/12OBSERVED BABY CROCK ROACH CRAWLING ON THE FLOOR. LAST TREATMENT WAS ON 8/22/12 WITH AAA EXTERMINATING PEST CONTROL PO BOX 2170 NOBLESVILLE IN 46061 . CONTINUE TREATMENT
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: EGGS STORED ABOVE READY TO EAT FOODS. COS
Location: Kitchen
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FOOD STORE IN DIRTY CONTAINER WITH DIRTY LIDS
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER WAS SOILED WITH FOOD DEBRIS. PLEASE CLEAN AND SANTIZE AFTER EVER USE 9/13 PLEASE CLEAN EQUIPMENT WHEN CONTAMINATION OCCURS IN USE KNIFE WAS HEAVILY SOILED ,USED TO CUT RAW MEAT.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER WAS SOILED WITH FOOD DEBRIS. PLEASE CLEAN AND SANTIZE AFTER EVER USE 9/13 PLEASE CLEAN EQUIPMENT WHEN CONTAMINATION OCCURS IN USE KNIFE WAS HEAVILY SOILED ,USED TO CUT RAW MEAT.
Location: Kitchen (back)
Equipment: Slicer
- 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: SPICE AND SAUSE CONTAINER AND LID SPICES AND SAUSES STORED IN METAL AND PLASTIC CONTAINERS ON COOK LINE WERE HEAVILY SOILED. PLEASE CHANGED CONTAINERS DAILY.
Location: Kitchen
Equipment: Prep table
- 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.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: CLEAN WALL NEAR DISH MACHINCE WERE DEAD BUG HAVE ACCUMULATED.
Location: Dish machine area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENT HEAVILY SOILED .
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: REMOVE PLASTIC COVER FROM WALL NEAR DISH MACHINE AN CLEAN AND SANITIZER AREA PLEASE CLEANED AND SANTIZER KITCHEN: FLOOR, WALLS, EQUIPMENT ECT
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: REMOVE PLASTIC COVER FROM WALL NEAR DISH MACHINE AN CLEAN AND SANITIZER AREA PLEASE CLEANED AND SANTIZER KITCHEN: FLOOR, WALLS, EQUIPMENT ECT
Location: Kitchen
- 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.
Comments: CUT BOK CHOY. PLEASE WASH ALL VEGTABLES BEFORE CUTTING THEM TO REMOVE SOIL AND CHEMICAL CONTAMINATION.
Location: Kitchen
Equipment: Conveyer oven
- 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: FOOD STORED ON THE FLOOR IN THE WALK IN COOLER
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIPMENT DOOR HANDS HEAVILY SOILED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.3. CLEAN ALL METAL STORAGE UNIT
Location: Kitchen
Equipment: Upright freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIPMENT DOOR HANDS HEAVILY SOILED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.3. CLEAN ALL METAL STORAGE UNIT
Location: Kitchen (back)
Equipment: Upright freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIPMENT DOOR HANDS HEAVILY SOILED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.3. CLEAN ALL METAL STORAGE UNIT
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIPMENT DOOR HANDS HEAVILY SOILED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.3. CLEAN ALL METAL STORAGE UNIT
Location: Kitchen
Equipment: Reach in cooler
- 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: SPOONS AND OTHER UTENSIL WERE STORED IN FOOD CONTAINER IN TH REACH IN COOLER.
Location: Kitchen
Equipment: Reach in cooler
|
10/04/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED ROACHES OF ALL SIZES THROUGHT OUT KITCHEN AREA. LAST PEST CONTROL TREATMET 9/11/12OBSERVED CROCK ROACHES CRAWLING ON CUTTING BOARD 9/4/12OBSERVED BABY CROCK ROACH CRAWLING ON THE FLOOR. LAST TREATMENT WAS ON 8/22/12 WITH AAA EXTERMINATING PEST CONTROL PO BOX 2170 NOBLESVILLE IN 46061 . CONTINUE TREATMENT
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: EGGS STORED ABOVE READY TO EAT FOODS. COS
Location: Kitchen
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FOOD STORE IN DIRTY CONTAINER WITH DIRTY LIDS
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER WAS SOILED WITH FOOD DEBRIS. PLEASE CLEAN AND SANTIZE AFTER EVER USE 9/13 PLEASE CLEAN EQUIPMENT WHEN CONTAMINATION OCCURS IN USE KNIFE WAS HEAVILY SOILED ,USED TO CUT RAW MEAT.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER WAS SOILED WITH FOOD DEBRIS. PLEASE CLEAN AND SANTIZE AFTER EVER USE 9/13 PLEASE CLEAN EQUIPMENT WHEN CONTAMINATION OCCURS IN USE KNIFE WAS HEAVILY SOILED ,USED TO CUT RAW MEAT.
Location: Kitchen (back)
Equipment: Slicer
- 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: SPICE AND SAUSE CONTAINER AND LID SPICES AND SAUSES STORED IN METAL AND PLASTIC CONTAINERS ON COOK LINE WERE HEAVILY SOILED. PLEASE CHANGED CONTAINERS DAILY.
Location: Kitchen
Equipment: Prep table
- 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.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: CLEAN WALL NEAR DISH MACHINCE WERE DEAD BUG HAVE ACCUMULATED.
Location: Dish machine area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENT HEAVILY SOILED .
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: REMOVE PLASTIC COVER FROM WALL NEAR DISH MACHINE AN CLEAN AND SANITIZER AREA PLEASE CLEANED AND SANTIZER KITCHEN: FLOOR, WALLS, EQUIPMENT ECT
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: REMOVE PLASTIC COVER FROM WALL NEAR DISH MACHINE AN CLEAN AND SANITIZER AREA PLEASE CLEANED AND SANTIZER KITCHEN: FLOOR, WALLS, EQUIPMENT ECT
Location: Kitchen
- 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.
Comments: CUT BOK CHOY. PLEASE WASH ALL VEGTABLES BEFORE CUTTING THEM TO REMOVE SOIL AND CHEMICAL CONTAMINATION.
Location: Kitchen
Equipment: Conveyer oven
- 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: FOOD STORED ON THE FLOOR IN THE WALK IN COOLER
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIPMENT DOOR HANDS HEAVILY SOILED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.3. CLEAN ALL METAL STORAGE UNIT
Location: Kitchen
Equipment: Upright freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIPMENT DOOR HANDS HEAVILY SOILED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.3. CLEAN ALL METAL STORAGE UNIT
Location: Kitchen (back)
Equipment: Upright freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIPMENT DOOR HANDS HEAVILY SOILED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.3. CLEAN ALL METAL STORAGE UNIT
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIPMENT DOOR HANDS HEAVILY SOILED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.3. CLEAN ALL METAL STORAGE UNIT
Location: Kitchen
Equipment: Reach in cooler
- 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: SPOONS AND OTHER UTENSIL WERE STORED IN FOOD CONTAINER IN TH REACH IN COOLER.
Location: Kitchen
Equipment: Reach in cooler
|
09/20/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED ROACHES OF ALL SIZES THROUGHT OUT KITCHEN AREA. LAST PEST CONTROL TREATMET 9/11/12OBSERVED CROCK ROACHES CRAWLING ON CUTTING BOARD 9/4/12OBSERVED BABY CROCK ROACH CRAWLING ON THE FLOOR. LAST TREATMENT WAS ON 8/22/12 WITH AAA EXTERMINATING PEST CONTROL PO BOX 2170 NOBLESVILLE IN 46061 . CONTINUE TREATMENT
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: EGGS STORED ABOVE READY TO EAT FOODS. COS
Location: Kitchen
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FOOD STORE IN DIRTY CONTAINER WITH DIRTY LIDS
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER WAS SOILED WITH FOOD DEBRIS. PLEASE CLEAN AND SANTIZE AFTER EVER USE 9/13 PLEASE CLEAN EQUIPMENT WHEN CONTAMINATION OCCURS IN USE KNIFE WAS HEAVILY SOILED ,USED TO CUT RAW MEAT.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER WAS SOILED WITH FOOD DEBRIS. PLEASE CLEAN AND SANTIZE AFTER EVER USE 9/13 PLEASE CLEAN EQUIPMENT WHEN CONTAMINATION OCCURS IN USE KNIFE WAS HEAVILY SOILED ,USED TO CUT RAW MEAT.
Location: Kitchen (back)
Equipment: Slicer
- 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: SPICE AND SAUSE CONTAINER AND LID SPICES AND SAUSES STORED IN METAL AND PLASTIC CONTAINERS ON COOK LINE WERE HEAVILY SOILED. PLEASE CHANGED CONTAINERS DAILY.
Location: Kitchen
Equipment: Prep table
- 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.
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: CLEAN WALL NEAR DISH MACHINCE WERE DEAD BUG HAVE ACCUMULATED.
Location: Dish machine area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENT HEAVILY SOILED .
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: REMOVE PLASTIC COVER FROM WALL NEAR DISH MACHINE AN CLEAN AND SANITIZER AREA PLEASE CLEANED AND SANTIZER KITCHEN: FLOOR, WALLS, EQUIPMENT ECT
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: REMOVE PLASTIC COVER FROM WALL NEAR DISH MACHINE AN CLEAN AND SANITIZER AREA PLEASE CLEANED AND SANTIZER KITCHEN: FLOOR, WALLS, EQUIPMENT ECT
Location: Kitchen
- 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.
Comments: CUT BOK CHOY. PLEASE WASH ALL VEGTABLES BEFORE CUTTING THEM TO REMOVE SOIL AND CHEMICAL CONTAMINATION.
Location: Kitchen
Equipment: Conveyer oven
- 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: FOOD STORED ON THE FLOOR IN THE WALK IN COOLER
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIPMENT DOOR HANDS HEAVILY SOILED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.3. CLEAN ALL METAL STORAGE UNIT
Location: Kitchen
Equipment: Upright freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIPMENT DOOR HANDS HEAVILY SOILED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.3. CLEAN ALL METAL STORAGE UNIT
Location: Kitchen (back)
Equipment: Upright freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIPMENT DOOR HANDS HEAVILY SOILED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.3. CLEAN ALL METAL STORAGE UNIT
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIPMENT DOOR HANDS HEAVILY SOILED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.3. CLEAN ALL METAL STORAGE UNIT
Location: Kitchen
Equipment: Reach in cooler
- 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: SPOONS AND OTHER UTENSIL WERE STORED IN FOOD CONTAINER IN TH REACH IN COOLER.
Location: Kitchen
Equipment: Reach in cooler
|
09/13/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED CROCK ROACHES CRAWLING ON CUTTING BOARD 9/4/12OBSERVED BABY CROCK ROACH CRAWLING ON THE FLOOR. LAST TREATMENT WAS ON 8/22/12 WITH AAA EXTERMINATING PEST CONTROL PO BOX 2170 NOBLESVILLE IN 46061 . CONTINUE TREATMENT
Location: Kitchen (back)
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EGGS STORED ABOVE READY TO EAT FOODS. COS
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN USE KNIFE WAS HEAVILY SOILED ,USED TO CUT RAW MEAT.
Location: Kitchen (back)
Equipment: Prep table
- 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: SPICES AND SAUSES STORED IN METAL AND PLASTIC CONTAINERS ON COOK LINE WERE HEAVILY SOILED. PLEASE CHANGED CONTAINERS DAILY.
Location: Kitchen
Equipment: Prep table
- 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.
Comments: CUT BOK CHOY. PLEASE WASH ALL VEGTABLES BEFORE CUTTING THEM TO REMOVE SOIL AND CHEMICAL CONTAMINATION.
Location: Kitchen
Equipment: Conveyer oven
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIP[MENT DOOR HANDS HEAVILY SOIED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.
Location: Kitchen
Equipment: Upright freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIP[MENT DOOR HANDS HEAVILY SOIED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.
Location: Kitchen (back)
Equipment: Upright freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIP[MENT DOOR HANDS HEAVILY SOIED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIP[MENT DOOR HANDS HEAVILY SOIED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.
Location: Kitchen
Equipment: Reach in cooler
- 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: SPOONS AND OTHER UTENSIL WERE STORED IN FOOD CONTAINER IN TH REACH IN COOLER.
Location: Kitchen
Equipment: Reach in cooler
|
09/04/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED BABY CROCK ROACH CRAWLING ON THE FLOOR. LAST TREATMENT WAS ON 8/22/12 WITH AAA EXTERMINATING PEST CONTROL PO BOX 2170 NOBLESVILLE IN 46061 . CONTINUE TREATMENT
Location: Kitchen (back)
- 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: EGGS STORED ABOVE READY TO EAT FOODS. COS
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN USE KNIFE WAS HEAVILY SOILED ,USED TO CUT RAW MEAT.
Location: Kitchen (back)
Equipment: Prep table
- 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: SPICES AND SAUSES STORED IN METAL AND PLASTIC CONTAINERS ON COOK LINE WERE HEAVILY SOILED. PLEASE CHANGED CONTAINERS DAILY.
Location: Kitchen
Equipment: Prep table
- 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.
Comments: CUT BOK CHOY. PLEASE WASH ALL VEGTABLES BEFORE CUTTING THEM TO REMOVE SOIL AND CHEMICAL CONTAMINATION.
Location: Kitchen
Equipment: Conveyer oven
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIP[MENT DOOR HANDS HEAVILY SOIED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.
Location: Kitchen
Equipment: Upright freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIP[MENT DOOR HANDS HEAVILY SOIED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.
Location: Kitchen (back)
Equipment: Upright freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIP[MENT DOOR HANDS HEAVILY SOIED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. FOOD STORAGE EQUIP[MENT DOOR HANDS HEAVILY SOIED WITH FOOD DEBRIS . 2. INTERIOR BOTTOMS SURFACES ARE SOILED WITH ANIMAL BLOOD AND FOOD DEBRIS.
Location: Kitchen
Equipment: Reach in cooler
- 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: SPOONS AND OTHER UTENSIL WERE STORED IN FOOD CONTAINER IN TH REACH IN COOLER.
Location: Kitchen
Equipment: Reach in cooler
|
08/24/2012 | Routine |
- 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. Metal container with spieces in them are heavily soiled . Please change metal containers more frequently when spills occurr. COS2. Metal table on the cooks line was heavily soiled with grease and debris. Clean and sabnitize .
Location: Cook line
Equipment: -
- 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. Metal container with spieces in them are heavily soiled . Please change metal containers more frequently when spills occurr. COS2. Metal table on the cooks line was heavily soiled with grease and debris. Clean and sabnitize .
Location: Cook line
Equipment: Prep table
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
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: Sanitizer bucket was too strong.
Location: Cook line
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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 system heavily soiled.
Location: Cook line
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Chicken breast stored uncovered.
Location: Kitchen (back)
Equipment: Upright freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Chicken breast stored uncovered.
Location: Kitchen (back)
Equipment: Upright freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Chicken breast stored uncovered.
Location: Kitchen (back)
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Chicken debris and juices are accumulating on the shelving and on the bottom surface in the upright freezer in the back kitchen area . Clean and sanitize more frequently and when contamination occurrs.
Location: Kitchen (back)
Equipment: Upright freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Chicken debris and juices are accumulating on the shelving and on the bottom surface in the upright freezer in the back kitchen area . Clean and sanitize more frequently and when contamination occurrs.
Location: Kitchen (back)
Equipment: Upright 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: Knife stored between the prep table and cold top.
Location: Kitchen
Equipment: Cold top
|
04/19/2012 | 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. Metal container with spieces in them are heavily soiled . Please change metal containers more frequently when spills occurr. COS2. Metal table on the cooks line was heavily soiled with grease and debris. Clean and sabnitize .
Location: Cook line
Equipment: -
- 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. Metal container with spieces in them are heavily soiled . Please change metal containers more frequently when spills occurr. COS2. Metal table on the cooks line was heavily soiled with grease and debris. Clean and sabnitize .
Location: Cook line
Equipment: Prep table
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
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: Sanitizer bucket was too strong.
Location: Cook line
- 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.
- 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 heavily soiled.
Location: Cook line
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Chicken breast stored uncovered.
Location: Kitchen (back)
Equipment: Upright freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Chicken breast stored uncovered.
Location: Kitchen (back)
Equipment: Upright freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Chicken breast stored uncovered.
Location: Kitchen (back)
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Chicken debris and juices are accumulating on the shelving and on the bottom surface in the upright freezer in the back kitchen area . Clean and sanitize more frequently and when contamination occurrs.
Location: Kitchen (back)
Equipment: Upright freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Chicken debris and juices are accumulating on the shelving and on the bottom surface in the upright freezer in the back kitchen area . Clean and sanitize more frequently and when contamination occurrs.
Location: Kitchen (back)
Equipment: Upright freezer
- 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: Knife stored between the prep table and cold top.
Location: Kitchen
Equipment: Cold top
|
04/11/2012 | Routine |
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: CHICKEN STORED IN THE FREEZER UNCOVERED. STORE MEAT COVERED IN CONTAINER OR WRAPPING
Location: Kitchen (back)
Equipment: Upright freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: CHICKEN STORED IN THE FREEZER UNCOVERED. STORE MEAT COVERED IN CONTAINER OR WRAPPING
Location: Kitchen (back)
Equipment: reach in freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: CHICKEN STORED IN THE FREEZER UNCOVERED. STORE MEAT COVERED IN CONTAINER OR WRAPPING
Location: Kitchen (back)
Equipment: Upright freezer
- Unsafe food (Non-Critical)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: MEAT IN THE FREEZER WAS STORES IN PLASTIC TO GO BAGS. STORE IN APPROVED STORAGE BAGS EXAMPLES, ZIP LOCK BAGS, PLASTIC WRAP, FOIL ETC
Location: Kitchen
Equipment: Upright freezer
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12/13/2011 | Routine |
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