- 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: 6/10/2014: MAINTAIN IN-PLACE SANITIZER AT 50-100 PPM. CURRENTLY AT 200+ PPM, 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.
Comments: 6/10/14: EMPLOYEES ARE TO WEAR HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOOD IN THE KITCHEN.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 6/10/14: REMOVE ALL UNUSED ITEMS IN THE WAIT STAFF AREA, INCLUDING PREP TABLE AND LOWER SHELVES.
Location: Wait staff area
|
06/18/2014 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 6/10/2014: MAINTAIN IN-PLACE SANITIZER AT 50-100 PPM. CURRENTLY AT 200+ PPM, TOO STRONG.
Location: Cook line
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 6/10/14: EMPLOYEES ARE TO WEAR HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOOD IN THE KITCHEN.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 6/10/14: REMOVE ALL UNUSED ITEMS IN THE WAIT STAFF AREA, INCLUDING PREP TABLE AND LOWER SHELVES.
Location: Wait staff area
|
06/10/2014 | Routine |
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: MINIMIZE CONTACT WITH RAW FOOD ITEMS, SUCH AS RAW CHICKEN, BY WEARING GLOVES DURING PREPERATION AND HANDLING. REMOVE GLOVES WHEN LEAVING PREP TABLE. WASH HANDS AND PUT ON NEW SET OF GLOVES BEFORE RETURNING TO PREP TABLE.
- Glove use (Non-Critical) (corrected)
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: DO NOT USE GLOVES AS UTENSIL FOR CRISPY WONTON STRIPS, UNLESS DISCARDING GLOVES AFTER EACH USE. PROVIDE A PROPER UTENSIL WITH HANDLE OR TONGS.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL EXTRA EQUIPMENT AND PERSONAL ITEMS FROM THE BACK ROOM.
Location: Dry storage
- 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: CLEAN AND SANITIZE HOOD FILTERS.
Location: Cook line
- 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: REMOVE LARGE BAG OF WHITE ONIONS FROM WALK-IN COOLER FLOOR. STORE AT LEAST 6 INCHES OFF THE GROUND.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKING FAUCET AT 3-BAY. REPAIR LEAKING PLUMBING LINES UNDERNEATH 3-BAY.
Location: Three bay area
Equipment: 3-bay
|
01/22/2014 | Recheck |
- Minimize contact (Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: MINIMIZE CONTACT WITH RAW FOOD ITEMS, SUCH AS RAW CHICKEN, BY WEARING GLOVES DURING PREPERATION AND HANDLING. REMOVE GLOVES WHEN LEAVING PREP TABLE. WASH HANDS AND PUT ON NEW SET OF GLOVES BEFORE RETURNING TO PREP TABLE.
- Glove use (Non-Critical) (corrected on site)
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: DO NOT USE GLOVES AS UTENSIL FOR CRISPY WONTON STRIPS, UNLESS DISCARDING GLOVES AFTER EACH USE. PROVIDE A PROPER UTENSIL WITH HANDLE OR TONGS.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL EXTRA EQUIPMENT AND PERSONAL ITEMS FROM THE BACK ROOM.
Location: Dry storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN AND SANITIZE HOOD FILTERS.
Location: Cook line
- 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: REMOVE LARGE BAG OF WHITE ONIONS FROM WALK-IN COOLER FLOOR. STORE AT LEAST 6 INCHES OFF THE GROUND.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKING FAUCET AT 3-BAY. REPAIR LEAKING PLUMBING LINES UNDERNEATH 3-BAY.
Location: Three bay area
Equipment: 3-bay
|
01/15/2014 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM. REMAKE SOLUTION AND MAINTAIN BETWEEN 50-100 PPM.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
|
09/18/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM. REMAKE SOLUTION AND MAINTAIN BETWEEN 50-100 PPM.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
|
09/12/2013 | Routine |
- 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: USE SEPERATE TONGS FOR RAW CHICKEN, RAW MEAT AND RAW SEAFOOD.
Location: Cook line
Equipment: Cold top
- 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: SEPERATE PERSONAL ITEMS AND EQUIPMENT FROM FOOD AND ROOD RELATED ITEMS. ORGANIZE FOOD AND FOOD RELATED ITEMS.
Location: Back room
- 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: LOOSE LEAF TEA CONTAINERS STORED WITHOUT LIDS UNDERNEATH PREP TABLE AT DRINK STATION. MAINTAIN LIDS ON TEA UNLESS USING.
Location: Wait staff area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TOILET IN MEN'S RESTROOM NOT WORKING. REPAIR. USE WOMEN'S RESTROOM AS UNISEX RESTROOM UNTIL REPAIRED.
Location: Dining room
|
06/06/2013 | Recheck |
- 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: USE SEPERATE TONGS FOR RAW CHICKEN, RAW MEAT AND RAW SEAFOOD.
Location: Cook line
Equipment: Cold top
- 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: SEPERATE PERSONAL ITEMS AND EQUIPMENT FROM FOOD AND ROOD RELATED ITEMS. ORGANIZE FOOD AND FOOD RELATED ITEMS.
Location: Back room
- 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: LOOSE LEAF TEA CONTAINERS STORED WITHOUT LIDS UNDERNEATH PREP TABLE AT DRINK STATION. MAINTAIN LIDS ON TEA UNLESS USING.
Location: Wait staff area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TOILET IN MEN'S RESTROOM NOT WORKING. REPAIR. USE WOMEN'S RESTROOM AS UNISEX RESTROOM UNTIL REPAIRED.
Location: Dining room
|
05/30/2013 | 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: SPRAY BOTTLE OF DEGREASER HANGING FROM LEDGE OF COOK LINE. UNLABELED WITH CONTENTS.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL UNNECESSARY ITEMS FROM DRY STORAGE ROOM. ORGANIZE FREEZERS AND SHELVING UNITS.
Location: Dry storage
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: REMOVE CARDBOARD FROM ROLLING CART IN FRONT OF WOK AREA.
Location: Cook line
Equipment: Rolling cart
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: KEEP FOOD CONTAINERS COVERED WITH LIDS OR WRAP WHEN NOT IN USE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVES SOILED IN WALK-IN COOLER. CLEAN, SANITIZE AND MAINTAIN.
Location: Walk-in cooler
Equipment: Wire shelving
|
02/13/2013 | Recheck |
- 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: SPRAY BOTTLE OF DEGREASER HANGING FROM LEDGE OF COOK LINE. UNLABELED WITH CONTENTS.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL UNNECESSARY ITEMS FROM DRY STORAGE ROOM. ORGANIZE FREEZERS AND SHELVING UNITS.
Location: Dry storage
- 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 CARDBOARD FROM ROLLING CART IN FRONT OF WOK AREA.
Location: Cook line
Equipment: Rolling cart
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: KEEP FOOD CONTAINERS COVERED WITH LIDS OR WRAP WHEN NOT IN USE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVES SOILED IN WALK-IN COOLER. CLEAN, SANITIZE AND MAINTAIN.
Location: Walk-in cooler
Equipment: Wire shelving
|
02/07/2013 | Routine |
- 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: DISH MACHINE TESTING AT 0 PPM. ADJUST TO 50-100 PPM. HAVE EQUIPMENT SERVICED. USE 3-BAY SINK FOR MANUAL WARE WASH UNTIL DISH MACHINE REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SERVSAFE CERTIFICATE ON FILE EXPIRED FEBRUARY 2012. UPDATE CERTIFICATE AND SUMBIT TO MCPHD OFFICES BY NOVEMBER 2012. 11/02/2012: EXAM SCHEDULED. 01/02/2013: CERTIFICATE UPDATED.
- 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: PLASTIC CARRY OUT CUP USED AS UTENSIL FOR COOKED RICE AND IN BULK DRY GOODS CONTAINERS. DISCARD PLASTIC CONTAINERS. USE A RIGID METAL OR PLASTIC UTENSIL WITH A HANDLE.
Location: Cook line
Equipment: Rice cooker
- 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: PLASTIC CARRY OUT CUP USED AS UTENSIL FOR COOKED RICE AND IN BULK DRY GOODS CONTAINERS. DISCARD PLASTIC CONTAINERS. USE A RIGID METAL OR PLASTIC UTENSIL WITH A HANDLE.
Location: Back room
Equipment: Bulk food containers
|
01/02/2013 | Pre-Licensing Recheck |
- 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: DISH MACHINE TESTING AT 0 PPM. ADJUST TO 50-100 PPM. HAVE EQUIPMENT SERVICED. USE 3-BAY SINK FOR MANUAL WARE WASH UNTIL DISH MACHINE REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SERVSAFE CERTIFICATE ON FILE EXPIRED FEBRUARY 2012. UPDATE CERTIFICATE AND SUMBIT TO MCPHD OFFICES BY NOVEMBER 2012. 11/02/2012: EXAM SCHEDULED.
- 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: PLASTIC CARRY OUT CUP USED AS UTENSIL FOR COOKED RICE AND IN BULK DRY GOODS CONTAINERS. DISCARD PLASTIC CONTAINERS. USE A RIGID METAL OR PLASTIC UTENSIL WITH A HANDLE.
Location: Cook line
Equipment: Rice cooker
- 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: PLASTIC CARRY OUT CUP USED AS UTENSIL FOR COOKED RICE AND IN BULK DRY GOODS CONTAINERS. DISCARD PLASTIC CONTAINERS. USE A RIGID METAL OR PLASTIC UTENSIL WITH A HANDLE.
Location: Back room
Equipment: Bulk food containers
|
11/02/2012 | Pre-Licensing Recheck |
- 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.
Location: Kitchen
Equipment: Hand sink
- Glove use (Non-Critical) (corrected)
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: GLOVE LEFT IN CONTAINER OF FRIED WONTON FOR CONTINUAL USE AS A UTENSIL. GLOVES ARE ONE USE ONLY AND MUST BE THROWN AWAY. A RIGID OR PLASTIC METAL UNTENSIL WITH A HANDLE MAY ALSO BE USED.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL UNNECESSARY ITEMS FROM THE DRY STORAGE AREA. ORGANIZE AREA AND MAINTAIN.
Location: Dry storage
|
10/31/2012 | Recheck |
- 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.
Location: Kitchen
Equipment: Hand sink
- 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: GLOVE LEFT IN CONTAINER OF FRIED WONTON FOR CONTINUAL USE AS A UTENSIL. GLOVES ARE ONE USE ONLY AND MUST BE THROWN AWAY. A RIGID OR PLASTIC METAL UNTENSIL WITH A HANDLE MAY ALSO BE USED.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL UNNECESSARY ITEMS FROM THE DRY STORAGE AREA. ORGANIZE AREA AND MAINTAIN.
Location: Dry storage
|
10/22/2012 | Routine |
- 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: DISH MACHINE TESTING AT 0 PPM. ADJUST TO 50-100 PPM. HAVE EQUIPMENT SERVICED. USE 3-BAY SINK FOR MANUAL WARE WASH UNTIL DISH MACHINE REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SERVSAFE CERTIFICATE ON FILE EXPIRED FEBRUARY 2012. UPDATE CERTIFICATE AND SUMBIT TO MCPHD OFFICES BY NOVEMBER 2012.
- 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: PLASTIC CARRY OUT CUP USED AS UTENSIL FOR COOKED RICE AND IN BULK DRY GOODS CONTAINERS. DISCARD PLASTIC CONTAINERS. USE A RIGID METAL OR PLASTIC UTENSIL WITH A HANDLE.
Location: Cook line
Equipment: Rice cooker
- 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: PLASTIC CARRY OUT CUP USED AS UTENSIL FOR COOKED RICE AND IN BULK DRY GOODS CONTAINERS. DISCARD PLASTIC CONTAINERS. USE A RIGID METAL OR PLASTIC UTENSIL WITH A HANDLE.
Location: Back room
Equipment: Bulk food containers
|
08/13/2012 | Pre-Licensing Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE TESTING AT 0 PPM. ADJUST TO 50-100 PPM. HAVE EQUIPMENT SERVICED. USE 3-BAY SINK FOR MANUAL WARE WASH UNTIL DISH MACHINE REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SERVSAFE CERTIFICATE ON FILE EXPIRED FEBRUARY 2012. UPDATE CERTIFICATE AND SUMBIT TO MCPHD OFFICES BY NOVEMBER 2012.
- 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: PLASTIC CARRY OUT CUP USED AS UTENSIL FOR COOKED RICE AND IN BULK DRY GOODS CONTAINERS. DISCARD PLASTIC CONTAINERS. USE A RIGID METAL OR PLASTIC UTENSIL WITH A HANDLE.
Location: Cook line
Equipment: Rice cooker
- 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: PLASTIC CARRY OUT CUP USED AS UTENSIL FOR COOKED RICE AND IN BULK DRY GOODS CONTAINERS. DISCARD PLASTIC CONTAINERS. USE A RIGID METAL OR PLASTIC UTENSIL WITH A HANDLE.
Location: Back room
Equipment: Bulk food containers
|
08/01/2012 | Pre-Licensing |
| No violation noted during this evaluation. | 03/15/2012 | Non-Illness Complaint |
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