- 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: RAW CHICKEN WINGS HOLDING AT 50, RAW FISH AT 48, OTHER RAW FISH AT 47 AND 49 DEGREES F. MAINTAIN COLD TEMPERATURE AT 41 DEGREES F OR BELOW.SERVICE AND OR ADJUST COOLER IF NECESSARY AND DO NOT OVERLOAD HOLDING TRAYS.
Location: Cook line
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: SODA BOTTLES STORED NEXT TO RAW CHICKEN IN WALK IN. STORE RAW ANIMAL FOOD BELOW READY TO EAT PRODUCTS.
Location: Walk-in cooler
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE YOUR TRASH SERVICE PROVIDER INSTALL A DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.ESTABLISHMENT HAS A SHARED DUMPSTER.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT HOOD SOILED. CLEAN, SERVICE AND RE-TAG HOOD
Location: Cook line
- 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.
Comments: NO THERMOMETERS IN PREP TOP COOLER AND CHEST FREEZER. PROVIDE THERMOMETER FOR ALL EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.
Location: Cook line
Equipment: Prep Top Cooler
- 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.
Comments: NO THERMOMETERS IN PREP TOP COOLER AND CHEST FREEZER. PROVIDE THERMOMETER FOR ALL EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.
Location: Cook line
Equipment: Chest freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RESTROOM HAND SINK NEEDS TO BE RE-REALED TO THE WALL. SINK ALSO HELD UP BY 1 LEG. RE-SEAL SINK AND INSTALL OTHER SUPPORT LEG.
Location: Restroom
Equipment: Hand sink
- 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: UNCOVERED BULK CONTAINERS AND UNCOVERED SPICE CONTAINERS. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INSIDE OF PREP TOP COOLER SOILED. CLEAN
Location: Cook line
Equipment: Prep Top Cooler
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KIT TO CHECK SANITIZER CONCENTRATION LEVELS.PROVIDE A TEST KIT.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: FLOOR OF WALK IN COVERED WITH CARDBOARD. REMOVE CARDBOARD AND CLEAN FLOOR.
Location: Walk-in cooler
|
10/21/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW CHICKEN WINGS HOLDING AT 50, RAW FISH AT 48, OTHER RAW FISH AT 47 AND 49 DEGREES F. MAINTAIN COLD TEMPERATURE AT 41 DEGREES F OR BELOW.SERVICE AND OR ADJUST COOLER IF NECESSARY AND DO NOT OVERLOAD HOLDING TRAYS.
Location: Cook line
Equipment: Prep Top Cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: SODA BOTTLES STORED NEXT TO RAW CHICKEN IN WALK IN. STORE RAW ANIMAL FOOD BELOW READY TO EAT PRODUCTS.
Location: Walk-in cooler
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE YOUR TRASH SERVICE PROVIDER INSTALL A DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.ESTABLISHMENT HAS A SHARED DUMPSTER.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT HOOD SOILED. CLEAN, SERVICE AND RE-TAG HOOD
Location: Cook line
- 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.
Comments: NO THERMOMETERS IN PREP TOP COOLER AND CHEST FREEZER. PROVIDE THERMOMETER FOR ALL EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.
Location: Cook line
Equipment: Prep Top Cooler
- 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.
Comments: NO THERMOMETERS IN PREP TOP COOLER AND CHEST FREEZER. PROVIDE THERMOMETER FOR ALL EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.
Location: Cook line
Equipment: Chest freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RESTROOM HAND SINK NEEDS TO BE RE-REALED TO THE WALL. SINK ALSO HELD UP BY 1 LEG. RE-SEAL SINK AND INSTALL OTHER SUPPORT LEG.
Location: Restroom
Equipment: Hand sink
- 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: UNCOVERED BULK CONTAINERS AND UNCOVERED SPICE CONTAINERS. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INSIDE OF PREP TOP COOLER SOILED. CLEAN
Location: Cook line
Equipment: Prep Top Cooler
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KIT TO CHECK SANITIZER CONCENTRATION LEVELS.PROVIDE A TEST KIT.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: FLOOR OF WALK IN COVERED WITH CARDBOARD. REMOVE CARDBOARD AND CLEAN FLOOR.
Location: Walk-in cooler
|
10/14/2014 | Routine |
| No violation noted during this evaluation. | 06/25/2014 | Non-Illness Complaint |
- 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: RAW FISH STORED ON SHELF HIGHER THAN MAYO AND VEGETABLES STORE ALL MEATS ON THE BOTTOM SHELF INSIDE COOLER
Location: Kitchen (front)
Equipment: Prep Top 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: LARGE SOAP REFILL CONTAINER SITTING INSIDE SINK - REMOVED AND PUT ON FLOOR DURING INSPECTION
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: OLD SANITIZER SITTING ON BOTTOM SHELF OF PREP TABLE - NEED TO CHANGE AT LEAST TWICE A DAY EVERYDAY
Location: Cook line
Equipment: Prep table
|
03/10/2014 | Routine |
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THREE (3) 5 GALLON BUCKETS WITH COOKING OIL OUTSIDE - CAN ATTRACT RODENTS AND PESTS - PROVIDE COVER
Location: Outdoor storage
|
03/10/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 10/25/2013 | Non-Illness Complaint |
| No violation noted during this evaluation. | 10/21/2013 | Non-Illness Complaint |
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DISCARD TRASH FROM LAST NIGHT - NEEDS TO BE DONE DAILY - DO NOT LEAVE TRASH FROM THE DAY BEFORE AS IT CAN PROMOTE GNATS INSIDE ESTABLISHMENT
Location: Kitchen (back)
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
|
10/14/2013 | Non-Illness Complaint |
- 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: MANAGER CALLED COOLING AND REFRIGERATION TO ASSESS ISSUEWALK IN COOLER BLOWING WARM AIRDISCARD RAW CHICKEN IN WALK IN COOLER
Location: Kitchen (back)
Equipment: Walk in cooler
|
10/08/2013 | Non-Illness Complaint Recheck |
- Smoking observed (enclosed area) (corrected)
Smoking observed in prohibited enclosed area within a place of employment.
Correction: Smoking shall be prohibited in all enclosed public areas within the consolidated city.
Comments: SMOKING ASHES FOUND INSIDE HANDSINK AND ON THE FLOOR
- 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. CHICKEN GIZZARDS AT 75 F - WAS DISCARDED DURING INSPECTION
Location: Kitchen (back)
Equipment: Walk in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Stainless steel cleaner
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: RAW PEPPERS AND CHEESE STORED UNDER RAW FISH - MANAGER FIXED DURING INSPECTION
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: MOP BUCKET IN FRONT OF HANDSINK
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CIGARETTE ASHES INSIDE HANDSINK
Location: Kitchen (back)
Equipment: Hand sink
- 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: SOILED TOWELS SITTING ON HANDSINK - MANAGER REMOVED DURING INSPECTION
Location: Kitchen (front)
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL COATS AND JACKETS STORED ON SHELVING WITH CLEAN TOWELS USED FOR CLEANING - MANAGER MOVED TO LOCKERS
Location: Kitchen (back)
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. GREASE DUMPSTER OPEN2. TRASH DUMPSTER OPEN
Location: Dumpster area
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. BACK HANDSINK LEAKS SLOWLY BELOW2. FRONT HANDSINK DRAINS SLOWLYREPAIR
Location: Kitchen (back)
Equipment: Hand sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: #10 OF MUSHROOMS - MUST DISCARD CAN AFTER OPENING - TRANSFER FOODS TO A FOOD GRADE CONTAINER
Location: Kitchen (back)
Equipment: Walk in cooler
|
10/08/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MANAGER CALLED COOLING AND REFRIGERATION TO ASSESS ISSUEWALK IN COOLER BLOWING WARM AIRDISCARD RAW CHICKEN IN WALK IN COOLER
Location: Kitchen (back)
Equipment: Walk in cooler
|
10/07/2013 | Non-Illness Complaint Recheck |
- Smoking observed (enclosed area) (corrected)
Smoking observed in prohibited enclosed area within a place of employment.
Correction: Smoking shall be prohibited in all enclosed public areas within the consolidated city.
Comments: SMOKING ASHES FOUND INSIDE HANDSINK AND ON THE FLOOR
- 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. CHICKEN GIZZARDS AT 75 F - WAS DISCARDED DURING INSPECTION
Location: Kitchen (back)
Equipment: Walk in cooler
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Stainless steel cleaner
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: RAW PEPPERS AND CHEESE STORED UNDER RAW FISH - MANAGER FIXED DURING INSPECTION
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: MOP BUCKET IN FRONT OF HANDSINK
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CIGARETTE ASHES INSIDE HANDSINK
Location: Kitchen (back)
Equipment: Hand sink
- 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: SOILED TOWELS SITTING ON HANDSINK - MANAGER REMOVED DURING INSPECTION
Location: Kitchen (front)
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL COATS AND JACKETS STORED ON SHELVING WITH CLEAN TOWELS USED FOR CLEANING - MANAGER MOVED TO LOCKERS
Location: Kitchen (back)
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. GREASE DUMPSTER OPEN2. TRASH DUMPSTER OPEN
Location: Dumpster area
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. BACK HANDSINK LEAKS SLOWLY BELOW2. FRONT HANDSINK DRAINS SLOWLYREPAIR
Location: Kitchen (back)
Equipment: Hand sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: #10 OF MUSHROOMS - MUST DISCARD CAN AFTER OPENING - TRANSFER FOODS TO A FOOD GRADE CONTAINER
Location: Kitchen (back)
Equipment: Walk in cooler
|
10/07/2013 | Recheck |
- Smoking observed (enclosed area) (corrected on site)
Smoking observed in prohibited enclosed area within a place of employment.
Correction: Smoking shall be prohibited in all enclosed public areas within the consolidated city.
Comments: SMOKING ASHES FOUND INSIDE HANDSINK AND ON THE FLOOR
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CHICKEN GIZZARDS AT 75 F - WAS DISCARDED DURING INSPECTION
Location: Kitchen (back)
Equipment: Walk in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW PEPPERS AND CHEESE STORED UNDER RAW FISH - MANAGER FIXED DURING INSPECTION
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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.
Comments: MOP BUCKET IN FRONT OF HANDSINK
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CIGARETTE ASHES INSIDE HANDSINK
Location: Kitchen (back)
Equipment: Hand sink
- 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: SOILED TOWELS SITTING ON HANDSINK - MANAGER REMOVED DURING INSPECTION
Location: Kitchen (front)
Equipment: Hand sink
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL COATS AND JACKETS STORED ON SHELVING WITH CLEAN TOWELS USED FOR CLEANING - MANAGER MOVED TO LOCKERS
Location: Kitchen (back)
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. GREASE DUMPSTER OPEN2. TRASH DUMPSTER OPEN
Location: Dumpster area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. BACK HANDSINK LEAKS SLOWLY BELOW2. FRONT HANDSINK DRAINS SLOWLYREPAIR
Location: Kitchen (back)
Equipment: Hand sink
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: #10 OF MUSHROOMS - MUST DISCARD CAN AFTER OPENING - TRANSFER FOODS TO A FOOD GRADE CONTAINER
Location: Kitchen (back)
Equipment: Walk in cooler
|
10/02/2013 | Routine |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MANAGER CALLED COOLING AND REFRIGERATION TO ASSESS ISSUEWALK IN COOLER BLOWING WARM AIRDISCARD RAW CHICKEN IN WALK IN COOLER
Location: Kitchen (back)
Equipment: Walk in cooler
|
10/02/2013 | Non-Illness Complaint |
- 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: 03/05/13:1. Raw fish and raw chicken sitting in water without ice or temperature control, worker is unsure of how long food had been sitting there for.2. Need to keep chicken/fish in WIC at 41 F - move foods to a cooler or use ice to keep foods cold
Location: Kitchen
Equipment: 3-bay
- 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: 03/05/13:1. Raw fish and raw chicken sitting in water without ice or temperature control, worker is unsure of how long food had been sitting there for.2. Need to keep chicken/fish in WIC at 41 F - move foods to a cooler or use ice to keep foods cold
Location: Kitchen
Equipment: Walk in cooler
- 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: 03/05/13:No handwashing before putting on gloves
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 03/05/13:Drying hands with a cloth towel.
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 at 0 ppm. Added more bleach
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Grease container lid open
Location: Dumpster area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Toilet not functioning. Only 1 available in whole establishment.
Location: Restroom
|
03/06/2013 | 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: 03/05/13:1. Raw fish and raw chicken sitting in water without ice or temperature control, worker is unsure of how long food had been sitting there for.2. Need to keep chicken/fish in WIC at 41 F - move foods to a cooler or use ice to keep foods cold
Location: Kitchen
Equipment: 3-bay
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 03/05/13:1. Raw fish and raw chicken sitting in water without ice or temperature control, worker is unsure of how long food had been sitting there for.2. Need to keep chicken/fish in WIC at 41 F - move foods to a cooler or use ice to keep foods cold
Location: Kitchen
Equipment: Walk in cooler
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 03/05/13:No handwashing before putting on gloves
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 03/05/13:Drying hands with a cloth towel.
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 at 0 ppm. Added more bleach
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Grease container lid open
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Toilet not functioning. Only 1 available in whole establishment.
Location: Restroom
|
03/05/2013 | Recheck |
- 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 at 0 ppm. Added more bleach
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Grease container lid open
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Toilet not functioning. Only 1 available in whole establishment.
Location: Restroom
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03/04/2013 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open cup x 1
Location: Kitchen
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer arm hangs below sink rim - needs to be repaired / replaced
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sani low - added more bleach
Location: Kitchen
- 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: FLOUR, SALT, SUGAR, ETC,...
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towel on prep table - put in sanitizer bucket
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: Frozen chicken on drain board of 3-bay, needs to thaw in cooler
Location: Kitchen
Equipment: 3-bay
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Bulk containers have cardboard lids - cardboard is not cleanable and not smooth. Do not use cardboard
Location: Kitchen
|
11/02/2012 | Recheck |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open cup x 1
Location: Kitchen
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer arm hangs below sink rim - needs to be repaired / replaced
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sani low - added more bleach
Location: Kitchen
- 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: FLOUR, SALT, SUGAR, ETC,...
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towel on prep table - put in sanitizer bucket
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Frozen chicken on drain board of 3-bay, needs to thaw in cooler
Location: Kitchen
Equipment: 3-bay
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Bulk containers have cardboard lids - cardboard is not cleanable and not smooth. Do not use cardboard
Location: Kitchen
|
10/18/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open cup x 1
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Tomato slicer
Location: Kitchen
Equipment: Slicer
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Sprayer arm hangs below sink rim - needs to be repaired / replaced
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sani low - added more bleach
Location: Kitchen
- 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: FLOUR, SALT, SUGAR, ETC,...
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.
Comments: Wet towel on prep table - put in sanitizer bucket
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Frozen chicken on drain board of 3-bay, needs to thaw in cooler
Location: Kitchen
Equipment: 3-bay
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Bulk containers have cardboard lids - cardboard is not cleanable and not smooth. Do not use cardboard
Location: Kitchen
|
10/11/2012 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Metal cleaner
Location: Kitchen
- 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: Wash hands before putting on new gloves.
- 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: Raw chicken over raw fish
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: No soap
Location: Kitchen (front)
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: 0 ppm
Location: Kitchen (back)
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Can of mushrooms
Location: Kitchen
Equipment: Walk 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: Spoon stored inside water. Store dry or in hot water.
Location: Kitchen
|
04/30/2012 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Metal cleaner
Location: Kitchen
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Wash hands before putting on new gloves.
- 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: Raw chicken over raw fish
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: No soap
Location: Kitchen (front)
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: 0 ppm
Location: Kitchen (back)
- 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: Can of mushrooms
Location: Kitchen
Equipment: Walk in cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Spoon stored inside water. Store dry or in hot water.
Location: Kitchen
|
04/23/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Facility has not had final clean and sanitizing yet
Location: Back room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Facility has not had final clean and sanitizing yet
Location: Cook line
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water turned off at bottm because hot water continually runsrepair
Location: Cook line
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: gaskets soiled and stripped off of door of walk in coolerreplace with new gasket
Location: Back room
Equipment: Walk in cooler
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Provide mop rack for storge of wet mops
Location: Back room
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting boards stored on walk in cooler top/compressor area clean and sanitize boards prior to use
Location: Walk-in cooler
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Lift carborator for soda off floor4-5carborator put on shelf without legsensure it is moved frequently and cleaned
Location: Dining room
- 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: 1. Cabinets under soda area soiled DONEclean all2. clean floor of walkin cooler DONE3. clean floor in walk in freezer DONE
Location: Dining room
- 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: 1. Cabinets under soda area soiled DONEclean all2. clean floor of walkin cooler DONE3. clean floor in walk in freezer DONE
Location: Walk-in freezer
- 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: 1. Cabinets under soda area soiled DONEclean all2. clean floor of walkin cooler DONE3. clean floor in walk in freezer DONE
Location: Walk-in cooler
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04/05/2012 | Pre-Licensing Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Facility has not had final clean and sanitizing yet
Location: Back room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Facility has not had final clean and sanitizing yet
Location: Cook line
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water turned off at bottm because hot water continually runsrepair
Location: Cook line
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: gaskets soiled and stripped off of door of walk in coolerreplace with new gasket
Location: Back room
Equipment: Walk in cooler
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Provide mop rack for storge of wet mops
Location: Back room
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting boards stored on walk in cooler top/compressor area clean and sanitize boards prior to use
Location: Walk-in cooler
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Lift carborator for soda off floor
Location: Dining room
- 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: 1. Cabinets under soda area soiled clean all2. clean floor of walkin cooler3. clean floor in walk in freezer
Location: Dining room
- 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: 1. Cabinets under soda area soiled clean all2. clean floor of walkin cooler3. clean floor in walk in freezer
Location: Walk-in freezer
- 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: 1. Cabinets under soda area soiled clean all2. clean floor of walkin cooler3. clean floor in walk in freezer
Location: Walk-in cooler
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04/02/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about JORDAN'S FISH & CHICKEN, 5841 CRAWFORDSVILLE RD, Speedway, IN »