- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle ready to eat food items without washing hands first at hand sink with soap and water. You must wash hands at hand sink before putting on gloves to handle any ready to eat food items.
|
08/19/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked noodles sitting in cardboard box on top of cold top / reach in cooler. Do not place potentially hazzrdous foods on top of cold top unit. All food items must be inside of pans that sit down into unit so as to hold at 41 deg. F or below. 2 Cooked rice sitting out at room temperature on cooks line. Do not sit cooked rice out at room temperature. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above.
Location: Cook line
Equipment: Cold top
- 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: 1. No saniitzer at three bay sink at final sanitize rinse. Provide approved sanitizer at proper concentration at three bay sink for sanitizing utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ------------- 2 RINSE ----------------- 3 SANITIZE----------- AIR DRYwash= soap+ water rinse = water sanitize = water + approved sanitizer.
Location: Kitchen
Equipment: 3-bay
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving inside of walk in cooler. Remove cardboard. Do not line shelving with cardboard. 2. Cardboard inside of white reach in freezer. Remove cardbord. Do not place cardboard inside of reach in freezer. 3. Cardboard on metal wire shelving by cold top cooler on cooks line. Remove cardboard,Do not line shelving with cardboard. 4. Wood 2 x 4 board on top of three bay sink. Remove from store. Wood is not approved at three bay sink. .
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving inside of walk in cooler. Remove cardboard. Do not line shelving with cardboard. 2. Cardboard inside of white reach in freezer. Remove cardbord. Do not place cardboard inside of reach in freezer. 3. Cardboard on metal wire shelving by cold top cooler on cooks line. Remove cardboard,Do not line shelving with cardboard. 4. Wood 2 x 4 board on top of three bay sink. Remove from store. Wood is not approved at three bay sink. .
Location: Kitchen
Equipment: reach in freezer
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving inside of walk in cooler. Remove cardboard. Do not line shelving with cardboard. 2. Cardboard inside of white reach in freezer. Remove cardbord. Do not place cardboard inside of reach in freezer. 3. Cardboard on metal wire shelving by cold top cooler on cooks line. Remove cardboard,Do not line shelving with cardboard. 4. Wood 2 x 4 board on top of three bay sink. Remove from store. Wood is not approved at three bay sink. .
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving inside of walk in cooler. Remove cardboard. Do not line shelving with cardboard. 2. Cardboard inside of white reach in freezer. Remove cardbord. Do not place cardboard inside of reach in freezer. 3. Cardboard on metal wire shelving by cold top cooler on cooks line. Remove cardboard,Do not line shelving with cardboard. 4. Wood 2 x 4 board on top of three bay sink. Remove from store. Wood is not approved at three bay sink. .
Location: Kitchen
Equipment: 3-bay
- 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: 1. Food items stored on floor of walk in cooler. Remove all food items from floor of walk in cooler.
Location: Walk-in cooler
|
04/15/2014 | 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: 1. Cooked noodles sitting in cardboard box on top of cold top / reach in cooler. Do not place potentially hazzrdous foods on top of cold top unit. All food items must be inside of pans that sit down into unit so as to hold at 41 deg. F or below. 2 Cooked rice sitting out at room temperature on cooks line. Do not sit cooked rice out at room temperature. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above.
Location: Cook line
Equipment: Cold top
- 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: 1. No saniitzer at three bay sink at final sanitize rinse. Provide approved sanitizer at proper concentration at three bay sink for sanitizing utensils. NOTE > SET UP THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK. 1. WASH ------------- 2 RINSE ----------------- 3 SANITIZE----------- AIR DRYwash= soap+ water rinse = water sanitize = water + approved sanitizer.
Location: Kitchen
Equipment: 3-bay
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving inside of walk in cooler. Remove cardboard. Do not line shelving with cardboard. 2. Cardboard inside of white reach in freezer. Remove cardbord. Do not place cardboard inside of reach in freezer. 3. Cardboard on metal wire shelving by cold top cooler on cooks line. Remove cardboard,Do not line shelving with cardboard. 4. Wood 2 x 4 board on top of three bay sink. Remove from store. Wood is not approved at three bay sink. .
Location: Walk-in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving inside of walk in cooler. Remove cardboard. Do not line shelving with cardboard. 2. Cardboard inside of white reach in freezer. Remove cardbord. Do not place cardboard inside of reach in freezer. 3. Cardboard on metal wire shelving by cold top cooler on cooks line. Remove cardboard,Do not line shelving with cardboard. 4. Wood 2 x 4 board on top of three bay sink. Remove from store. Wood is not approved at three bay sink. .
Location: Kitchen
Equipment: reach in freezer
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving inside of walk in cooler. Remove cardboard. Do not line shelving with cardboard. 2. Cardboard inside of white reach in freezer. Remove cardbord. Do not place cardboard inside of reach in freezer. 3. Cardboard on metal wire shelving by cold top cooler on cooks line. Remove cardboard,Do not line shelving with cardboard. 4. Wood 2 x 4 board on top of three bay sink. Remove from store. Wood is not approved at three bay sink. .
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard on shelving inside of walk in cooler. Remove cardboard. Do not line shelving with cardboard. 2. Cardboard inside of white reach in freezer. Remove cardbord. Do not place cardboard inside of reach in freezer. 3. Cardboard on metal wire shelving by cold top cooler on cooks line. Remove cardboard,Do not line shelving with cardboard. 4. Wood 2 x 4 board on top of three bay sink. Remove from store. Wood is not approved at three bay sink. .
Location: Kitchen
Equipment: 3-bay
- 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: 1. Food items stored on floor of walk in cooler. Remove all food items from floor of walk in cooler.
Location: Walk-in cooler
|
04/08/2014 | Routine |
- 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: 1. Dish machine not sanitizing at final rinse, sanitizer dispencer mounted to wall behind dish machine leaking. Repair dispencer mounted to wall and repair dish machine to a sound working conditon so as to sanitize at final rinse.
Location: Kitchen
Equipment: Dishmachine
- 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: 1. Flowers stored inside of hand sink in kitchen area. Remove. Do not store any items in or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
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: 1. Personal items stored on shelving in kitchen area. Remove all personal items and store away from food and stock items.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food items stored on floor of walk in cooler. Remove and store on approved shelving.
Location: Walk-in cooler
|
11/19/2013 | Recheck |
- 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: 1. Dish machine not sanitizing at final rinse, sanitizer dispencer mounted to wall behind dish machine leaking. Repair dispencer mounted to wall and repair dish machine to a sound working conditon so as to sanitize at final rinse.
Location: Kitchen
Equipment: Dishmachine
- Hand sink improper usage
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: 1. Flowers stored inside of hand sink in kitchen area. Remove. Do not store any items in or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Storage of Personal Items
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: 1. Personal items stored on shelving in kitchen area. Remove all personal items and store away from food and stock items.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food items stored on floor of walk in cooler. Remove and store on approved shelving.
Location: Walk-in cooler
|
11/12/2013 | Routine |
| No violation noted during this evaluation. | 07/11/2013 | Routine |
- Storage of Personal Items
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: 1. Employee coat hanging on shelving in kitchen area. Do not store personal items with food or dry stock items.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen chicken thawing out at room temperature at one bay sink. Thaw all frozen foods using approved methods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Box of onions on floor of walk in cooler. Remove, Store in approved manner.
Location: Walk-in cooler
|
03/06/2013 | Routine |
- 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: 1. Two bags of frozen meat thawing out at room temperature in back kitchen area. Do not sit frozen foods out at room temperature to thaw. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
|
11/13/2012 | Routine |
- 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: Cook did not wash his hands before putting on gloves. Always wash your hands before putting on gloves & at each glove change.
- 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: There was no sanitizer dispensing on the final rinse of the dish machine. Discontinue using until it dispenses 50 ppm chlorine.
Location: Dish machine area
- 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: There way on employee drink with clean dishes. Store drinks away from food or clean dishes. Do not drink from screw top containers. Provide cups with lids & straws.
Location: Cook line
- 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: There was no sanitizer detected in the 3 bay sink. Provide at 50-100 ppm chlorine or 200ppm Quat.
Location: Kitchen
|
06/05/2012 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cook did not wash his hands before putting on gloves. Always wash your hands before putting on gloves & at each glove change.
- 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: There was no sanitizer dispensing on the final rinse of the dish machine. Discontinue using until it dispenses 50 ppm chlorine.
Location: Dish machine area
- 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: There way on employee drink with clean dishes. Store drinks away from food or clean dishes. Do not drink from screw top containers. Provide cups with lids & straws.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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: There was no sanitizer detected in the 3 bay sink. Provide at 50-100 ppm chlorine or 200ppm Quat.
Location: Kitchen
|
05/25/2012 | Routine |
- 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: Employees did not wash their hands before putting on their gloves. Always wash your hands before putting in gloves Iat each glove change. Proper hand washing & glove use was reviewed.
- 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: A container of food was in the hand sink. Never store anything in a hand sink. Container was immediately removed.
Location: Kitchen
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Remove the wood pallet beside the fryer. Provide a metal or plastic dunnage rack if needed.
Location: Cook line
|
01/12/2012 | Routine |
Restaurant representatives - add corrected or new information about MY THAI CAFE, 2316 E COUNTY LINE RD, Indianapolis, IN »