- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked chicken wings at buffet held at 105 deg. F . Hold all hot foods at 135 deg. F or above.
Location: Buffet
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: 1. Bottle of "Preston " antifreeze on shelf below three bay sink. Remove all chemicals not needed for operation of establsihment. Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outside of bulk food containers soiled including lids. Clean and sanitize. 2. Small prep table by cold top soiled. Clean and sanitize. 3. Combination cold top / reach in cooler soiled inside and out. Clean and santiize.
Location: Dry storage
Equipment: Bulk food containers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outside of bulk food containers soiled including lids. Clean and sanitize. 2. Small prep table by cold top soiled. Clean and sanitize. 3. Combination cold top / reach in cooler soiled inside and out. Clean and santiize.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outside of bulk food containers soiled including lids. Clean and sanitize. 2. Small prep table by cold top soiled. Clean and sanitize. 3. Combination cold top / reach in cooler soiled inside and out. Clean and santiize.
Location: Cook line
Equipment: Cold top
- 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: 1. Plastic container inside of white reach in cooler has tape holding container together. Discard container. Do not use tape to repair items.
Location: Cook line
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Old seating, wood etc. behind building. Remove all trash and large rubbish.
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Flie strip in kitchen area. Remove from kitchen area.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Lids to dumpster open. Keep lids closed.
- 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: 1. Exhaust hood soiled. Have hood professionally cleaned and taged.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soield inside of walk in cooler. Clean all soiled floor space below all shelving and along wall and floor junctions. 2. Floor space soiled below three bay sink, table rice cooker sits and smoker unit. Clean all soiled floor space. 3. Wall space soiled behind cooking equipment. Clean all soiled cooking equipment. 4. Wall space soiled behind steam table and rice coolers on cooks line area. Clean all soiled wall space.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soield inside of walk in cooler. Clean all soiled floor space below all shelving and along wall and floor junctions. 2. Floor space soiled below three bay sink, table rice cooker sits and smoker unit. Clean all soiled floor space. 3. Wall space soiled behind cooking equipment. Clean all soiled cooking equipment. 4. Wall space soiled behind steam table and rice coolers on cooks line area. Clean all soiled wall space.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soield inside of walk in cooler. Clean all soiled floor space below all shelving and along wall and floor junctions. 2. Floor space soiled below three bay sink, table rice cooker sits and smoker unit. Clean all soiled floor space. 3. Wall space soiled behind cooking equipment. Clean all soiled cooking equipment. 4. Wall space soiled behind steam table and rice coolers on cooks line area. Clean all soiled wall space.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soield inside of walk in cooler. Clean all soiled floor space below all shelving and along wall and floor junctions. 2. Floor space soiled below three bay sink, table rice cooker sits and smoker unit. Clean all soiled floor space. 3. Wall space soiled behind cooking equipment. Clean all soiled cooking equipment. 4. Wall space soiled behind steam table and rice coolers on cooks line area. Clean all soiled wall space.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Metal sheet pan of cooked wontons cooling at room temperature on metal rack in kitchen area. Do not sit any potentially hazardous foods out to cool at room temperature. Place inside of walk in cooler to cool. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Large plastic bus tub of cooked chicken cooling inside of walk in cooler. Do not place large amounts of hot cooked potentialy hazardous foods to cool in large containers. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION.
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: 1. Small plastic container of frozen meat thawing at room temperature in kitchen area. Do not thaw any frozen foods out at room temperture. 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
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer misisng inside of white reach in cooler on cooks line. Provide.
Location: Cook line
Equipment: Reach in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Food handler using a soiled trash can as a tabel for large metal sheet pan while cutitng beef. Do not use trash cans as work / prep tables. Use only approved prep tables for food prep.
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. Bag of cabbage on floor of walk in cooler below metal shelving. Do not store / place any food items on floor. Store cabbage in approved manner. 2. Bag of onions on floor in room with ice machine. Do not store / place any food items on floor. Store onions in approved manner. 3. Food items not covered inside of walk in cooler. Cover all food items that are not being cooled.
Location: Walk-in cooler
- 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. Bag of cabbage on floor of walk in cooler below metal shelving. Do not store / place any food items on floor. Store cabbage in approved manner. 2. Bag of onions on floor in room with ice machine. Do not store / place any food items on floor. Store onions in approved manner. 3. Food items not covered inside of walk in cooler. Cover all food items that are not being cooled.
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: 1. Bag of cabbage on floor of walk in cooler below metal shelving. Do not store / place any food items on floor. Store cabbage in approved manner. 2. Bag of onions on floor in room with ice machine. Do not store / place any food items on floor. Store onions in approved manner. 3. Food items not covered inside of walk in cooler. Cover all food items that are not being cooled.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving soiled above three bay and two bay food prep sink. Clean 2. Top of white reach in cooler on cooks line soiled. Clean.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving soiled above three bay and two bay food prep sink. Clean 2. Top of white reach in cooler on cooks line soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave oven soiled inside. Clean.
Location: Cook line
Equipment: Microwave oven
|
10/16/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked chicken wings at buffet held at 105 deg. F . Hold all hot foods at 135 deg. F or above.
Location: Buffet
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: 1. Bottle of "Preston " antifreeze on shelf below three bay sink. Remove all chemicals not needed for operation of establsihment. Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outside of bulk food containers soiled including lids. Clean and sanitize. 2. Small prep table by cold top soiled. Clean and sanitize. 3. Combination cold top / reach in cooler soiled inside and out. Clean and santiize.
Location: Dry storage
Equipment: Bulk food containers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outside of bulk food containers soiled including lids. Clean and sanitize. 2. Small prep table by cold top soiled. Clean and sanitize. 3. Combination cold top / reach in cooler soiled inside and out. Clean and santiize.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outside of bulk food containers soiled including lids. Clean and sanitize. 2. Small prep table by cold top soiled. Clean and sanitize. 3. Combination cold top / reach in cooler soiled inside and out. Clean and santiize.
Location: Cook line
Equipment: Cold top
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic container inside of white reach in cooler has tape holding container together. Discard container. Do not use tape to repair items.
Location: Cook line
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Old seating, wood etc. behind building. Remove all trash and large rubbish.
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. Flie strip in kitchen area. Remove from kitchen area.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Lids to dumpster open. Keep lids closed.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood soiled. Have hood professionally cleaned and taged.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soield inside of walk in cooler. Clean all soiled floor space below all shelving and along wall and floor junctions. 2. Floor space soiled below three bay sink, table rice cooker sits and smoker unit. Clean all soiled floor space. 3. Wall space soiled behind cooking equipment. Clean all soiled cooking equipment. 4. Wall space soiled behind steam table and rice coolers on cooks line area. Clean all soiled wall space.
Location: Walk-in cooler
- 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. Floor soield inside of walk in cooler. Clean all soiled floor space below all shelving and along wall and floor junctions. 2. Floor space soiled below three bay sink, table rice cooker sits and smoker unit. Clean all soiled floor space. 3. Wall space soiled behind cooking equipment. Clean all soiled cooking equipment. 4. Wall space soiled behind steam table and rice coolers on cooks line area. Clean all soiled wall space.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soield inside of walk in cooler. Clean all soiled floor space below all shelving and along wall and floor junctions. 2. Floor space soiled below three bay sink, table rice cooker sits and smoker unit. Clean all soiled floor space. 3. Wall space soiled behind cooking equipment. Clean all soiled cooking equipment. 4. Wall space soiled behind steam table and rice coolers on cooks line area. Clean all soiled wall space.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soield inside of walk in cooler. Clean all soiled floor space below all shelving and along wall and floor junctions. 2. Floor space soiled below three bay sink, table rice cooker sits and smoker unit. Clean all soiled floor space. 3. Wall space soiled behind cooking equipment. Clean all soiled cooking equipment. 4. Wall space soiled behind steam table and rice coolers on cooks line area. Clean all soiled wall space.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Metal sheet pan of cooked wontons cooling at room temperature on metal rack in kitchen area. Do not sit any potentially hazardous foods out to cool at room temperature. Place inside of walk in cooler to cool. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Large plastic bus tub of cooked chicken cooling inside of walk in cooler. Do not place large amounts of hot cooked potentialy hazardous foods to cool in large containers. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION.
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. Small plastic container of frozen meat thawing at room temperature in kitchen area. Do not thaw any frozen foods out at room temperture. 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
- 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: 1. Thermometer misisng inside of white reach in cooler on cooks line. Provide.
Location: Cook line
Equipment: Reach in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Food handler using a soiled trash can as a tabel for large metal sheet pan while cutitng beef. Do not use trash cans as work / prep tables. Use only approved prep tables for food prep.
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. Bag of cabbage on floor of walk in cooler below metal shelving. Do not store / place any food items on floor. Store cabbage in approved manner. 2. Bag of onions on floor in room with ice machine. Do not store / place any food items on floor. Store onions in approved manner. 3. Food items not covered inside of walk in cooler. Cover all food items that are not being cooled.
Location: Walk-in cooler
- 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. Bag of cabbage on floor of walk in cooler below metal shelving. Do not store / place any food items on floor. Store cabbage in approved manner. 2. Bag of onions on floor in room with ice machine. Do not store / place any food items on floor. Store onions in approved manner. 3. Food items not covered inside of walk in cooler. Cover all food items that are not being cooled.
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: 1. Bag of cabbage on floor of walk in cooler below metal shelving. Do not store / place any food items on floor. Store cabbage in approved manner. 2. Bag of onions on floor in room with ice machine. Do not store / place any food items on floor. Store onions in approved manner. 3. Food items not covered inside of walk in cooler. Cover all food items that are not being cooled.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving soiled above three bay and two bay food prep sink. Clean 2. Top of white reach in cooler on cooks line soiled. Clean.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving soiled above three bay and two bay food prep sink. Clean 2. Top of white reach in cooler on cooks line soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave oven soiled inside. Clean.
Location: Cook line
Equipment: Microwave oven
|
10/09/2014 | 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 pasta on top of cold top cooler held at 44 deg. F due to pan being overfilled. Do not overfill pans of food so as to hold all cold food items at 41 deg. F or below. 2. Small plastic container of beef held at 45 deg. F. Do not place pans of food inside of pans for cold top. Place food directly inside of pans so as to hold at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked pasta on top of cold top cooler held at 44 deg. F due to pan being overfilled. Do not overfill pans of food so as to hold all cold food items at 41 deg. F or below. 2. Small plastic container of beef held at 45 deg. F. Do not place pans of food inside of pans for cold top. Place food directly inside of pans so as to hold at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken stored above shrimp inside of walk in cooler. Do not store raw chicken above shrimp.
Location: Walk-in cooler
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Food handler did not sanitize prep table that was used to cut raw chicken after prep was compleated. You must wash, rinse and sanitize prep table after cutting any raw meats , seafood, poultry.
Location: Kitchen (back)
Equipment: Prep table
- 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: 1. Black plastic trash bag used to cover food in walk in cooler. Remove. Trash bags are not food grade. Use only food grade wraps to cover food items. 2. Cardboard inside of white reach in cooler on cooks line. Remove cardboard. Do not place cardboard inside of cooler.
Location: Walk-in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Black plastic trash bag used to cover food in walk in cooler. Remove. Trash bags are not food grade. Use only food grade wraps to cover food items. 2. Cardboard inside of white reach in cooler on cooks line. Remove cardboard. Do not place cardboard inside of cooler.
Location: Cook line
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knives stored between prep table and wall in back kitchen area. Do not store knives between wall and prep table. Clean and sanitize knives and store in approved manner.
Location: Kitchen (back)
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Wet wiping towel used to cover package of wonton wrappers. Do not use cloth towels to cover any food items.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Keep all wet towels clean and stored in approved manner. Wet towels shall be stored in sanitizer when not in use.
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. Bag of onions on floor of back stock room. Remove and store in approved manner. 2. Gray plastic bus tub on floor inside of walk in cooler. Remove and store in approved manner.
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: 1. Bag of onions on floor of back stock room. Remove and store in approved manner. 2. Gray plastic bus tub on floor inside of walk in cooler. Remove and store in approved manner.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Lids to bulk food containers soiled. Clean. 2. Door seals soiled at cold top unit on cooks line.
Location: Dry storage
Equipment: Bulk food containers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Lids to bulk food containers soiled. Clean. 2. Door seals soiled at cold top unit on cooks line.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave oven soiled on cooks line. Clean.
Location: Cook line
Equipment: Microwave oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line. Provide towels.
Location: Cook line
Equipment: Hand sink
|
03/25/2014 | 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 pasta on top of cold top cooler held at 44 deg. F due to pan being overfilled. Do not overfill pans of food so as to hold all cold food items at 41 deg. F or below. 2. Small plastic container of beef held at 45 deg. F. Do not place pans of food inside of pans for cold top. Place food directly inside of pans so as to hold at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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 pasta on top of cold top cooler held at 44 deg. F due to pan being overfilled. Do not overfill pans of food so as to hold all cold food items at 41 deg. F or below. 2. Small plastic container of beef held at 45 deg. F. Do not place pans of food inside of pans for cold top. Place food directly inside of pans so as to hold at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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: 1. Raw chicken stored above shrimp inside of walk in cooler. Do not store raw chicken above shrimp.
Location: Walk-in cooler
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Food handler did not sanitize prep table that was used to cut raw chicken after prep was compleated. You must wash, rinse and sanitize prep table after cutting any raw meats , seafood, poultry.
Location: Kitchen (back)
Equipment: Prep table
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Black plastic trash bag used to cover food in walk in cooler. Remove. Trash bags are not food grade. Use only food grade wraps to cover food items. 2. Cardboard inside of white reach in cooler on cooks line. Remove cardboard. Do not place cardboard inside of cooler.
Location: Walk-in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Black plastic trash bag used to cover food in walk in cooler. Remove. Trash bags are not food grade. Use only food grade wraps to cover food items. 2. Cardboard inside of white reach in cooler on cooks line. Remove cardboard. Do not place cardboard inside of cooler.
Location: Cook line
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knives stored between prep table and wall in back kitchen area. Do not store knives between wall and prep table. Clean and sanitize knives and store in approved manner.
Location: Kitchen (back)
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Wet wiping towel used to cover package of wonton wrappers. Do not use cloth towels to cover any food items.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Keep all wet towels clean and stored in approved manner. Wet towels shall be stored in sanitizer when not in use.
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. Bag of onions on floor of back stock room. Remove and store in approved manner. 2. Gray plastic bus tub on floor inside of walk in cooler. Remove and store in approved manner.
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: 1. Bag of onions on floor of back stock room. Remove and store in approved manner. 2. Gray plastic bus tub on floor inside of walk in cooler. Remove and store in approved manner.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Lids to bulk food containers soiled. Clean. 2. Door seals soiled at cold top unit on cooks line.
Location: Dry storage
Equipment: Bulk food containers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Lids to bulk food containers soiled. Clean. 2. Door seals soiled at cold top unit on cooks line.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave oven soiled on cooks line. Clean.
Location: Cook line
Equipment: Microwave oven
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line. Provide towels.
Location: Cook line
Equipment: Hand sink
|
03/21/2014 | 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: 1. Cooked pasta on top of cold top cooler held at 44 deg. F due to pan being overfilled. Do not overfill pans of food so as to hold all cold food items at 41 deg. F or below. 2. Small plastic container of beef held at 45 deg. F. Do not place pans of food inside of pans for cold top. Place food directly inside of pans so as to hold at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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 pasta on top of cold top cooler held at 44 deg. F due to pan being overfilled. Do not overfill pans of food so as to hold all cold food items at 41 deg. F or below. 2. Small plastic container of beef held at 45 deg. F. Do not place pans of food inside of pans for cold top. Place food directly inside of pans so as to hold at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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: 1. Raw chicken stored above shrimp inside of walk in cooler. Do not store raw chicken above shrimp.
Location: Walk-in cooler
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Food handler did not sanitize prep table that was used to cut raw chicken after prep was compleated. You must wash, rinse and sanitize prep table after cutting any raw meats , seafood, poultry.
Location: Kitchen (back)
Equipment: Prep table
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Black plastic trash bag used to cover food in walk in cooler. Remove. Trash bags are not food grade. Use only food grade wraps to cover food items. 2. Cardboard inside of white reach in cooler on cooks line. Remove cardboard. Do not place cardboard inside of cooler.
Location: Walk-in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Black plastic trash bag used to cover food in walk in cooler. Remove. Trash bags are not food grade. Use only food grade wraps to cover food items. 2. Cardboard inside of white reach in cooler on cooks line. Remove cardboard. Do not place cardboard inside of cooler.
Location: Cook line
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knives stored between prep table and wall in back kitchen area. Do not store knives between wall and prep table. Clean and sanitize knives and store in approved manner.
Location: Kitchen (back)
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. Wet wiping towel used to cover package of wonton wrappers. Do not use cloth towels to cover any food items.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Keep all wet towels clean and stored in approved manner. Wet towels shall be stored in sanitizer when not in use.
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. Bag of onions on floor of back stock room. Remove and store in approved manner. 2. Gray plastic bus tub on floor inside of walk in cooler. Remove and store in approved manner.
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: 1. Bag of onions on floor of back stock room. Remove and store in approved manner. 2. Gray plastic bus tub on floor inside of walk in cooler. Remove and store in approved manner.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Lids to bulk food containers soiled. Clean. 2. Door seals soiled at cold top unit on cooks line.
Location: Dry storage
Equipment: Bulk food containers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Lids to bulk food containers soiled. Clean. 2. Door seals soiled at cold top unit on cooks line.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave oven soiled on cooks line. Clean.
Location: Cook line
Equipment: Microwave oven
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line. Provide towels.
Location: Cook line
Equipment: Hand sink
|
03/14/2014 | Routine |
| No violation noted during this evaluation. | 03/14/2014 | Non-Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Two large gray plastic bus tub of cooked chicken sitting out our room temperature by deep fry unit at 120 deg. F and 93 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Small metal container of cooked fried rice above cooking equipment sitting out at room temperature at 125 deg. F Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 3. Small metal bowl of cooked chicken above cooking equipment sitting out at room temperature at 89 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. 4. Cooked egg rolls sitting out at room temperature at 89 deg. F on cooks line. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATOION.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Two large gray plastic bus tub of cooked chicken sitting out our room temperature by deep fry unit at 120 deg. F and 93 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Small metal container of cooked fried rice above cooking equipment sitting out at room temperature at 125 deg. F Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 3. Small metal bowl of cooked chicken above cooking equipment sitting out at room temperature at 89 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. 4. Cooked egg rolls sitting out at room temperature at 89 deg. F on cooks line. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATOION.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Two large gray plastic bus tub of cooked chicken sitting out our room temperature by deep fry unit at 120 deg. F and 93 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Small metal container of cooked fried rice above cooking equipment sitting out at room temperature at 125 deg. F Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 3. Small metal bowl of cooked chicken above cooking equipment sitting out at room temperature at 89 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. 4. Cooked egg rolls sitting out at room temperature at 89 deg. F on cooks line. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATOION.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Two large gray plastic bus tub of cooked chicken sitting out our room temperature by deep fry unit at 120 deg. F and 93 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Small metal container of cooked fried rice above cooking equipment sitting out at room temperature at 125 deg. F Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 3. Small metal bowl of cooked chicken above cooking equipment sitting out at room temperature at 89 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. 4. Cooked egg rolls sitting out at room temperature at 89 deg. F on cooks line. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATOION.
Location: Cook line
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
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: 1. Food handler did not wash hands before preping food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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: 1. Open can of " Red Bull " on cooks line. All drinks must be in container with lid and straw.
Location: Cook line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Box that whole uncut broccoli came in being re used to hold cut up broccoli. Do not re use box that broccoli came in, provide only food grade containers to store food in.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of bulk food containers soiled. Clean. 2. White reach in cooler on cooks line soiled. Clean. 3. Meat smoker soiled inside. Clean.
Location: Dry storage
Equipment: Bulk food containers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of bulk food containers soiled. Clean. 2. White reach in cooler on cooks line soiled. Clean. 3. Meat smoker soiled inside. Clean.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of bulk food containers soiled. Clean. 2. White reach in cooler on cooks line soiled. Clean. 3. Meat smoker soiled inside. Clean.
Location: Cook line
- 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. No sanitizer at three bay sink. Provide sanitizer at three bay sink and proper concentrtion.
Location: Kitchen
Equipment: 3-bay
- 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: 1. Home made food scoop made from a cut up plastic bottle. Discard. Do not make home made scoops or equipment. Use only food grade NSF approved scoops and equipmnet.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled inside of walk in cooler. Clean floor. 2. Wall space soiled behind cooking equipment. Clean.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled inside of walk in cooler. Clean floor. 2. Wall space soiled behind cooking equipment. Clean.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Soiled wet wiping towels sitting out on cooks line. Keep all towels clean and stored in sanitizer when not in use.
Location: Cook line
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Dry wiping towels soiled on cooks line. Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic bus tub of cooked chicken cooling inside of walk in cooler at 89 deg. F. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- 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: 1. Bag of frozen beef thawing out at room temperature on coooks line. Do not thaw out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Pack of ribs thawing out at room temperature in Do not thaw out at room temperature. 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: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of frozen beef thawing out at room temperature on coooks line. Do not thaw out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Pack of ribs thawing out at room temperature in Do not thaw out at room temperature. 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
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic bus tub of cooked chicken cooling inside of walk in cooler at 89 deg. F. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- 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. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor. 2. Bags of cabbage on floor in dry store room area. Remove from floor and store on approved shelving. 3. Lids off of bulk food storage containers. Keep lids on when not in use. 4. Food items not covered up inside of walk in cooler. Cover all food items. 5. Plastic bus tub of cooked noodles on floor below cooking equipment. Do not store on floor. Remove and store in approved manner.
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. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor. 2. Bags of cabbage on floor in dry store room area. Remove from floor and store on approved shelving. 3. Lids off of bulk food storage containers. Keep lids on when not in use. 4. Food items not covered up inside of walk in cooler. Cover all food items. 5. Plastic bus tub of cooked noodles on floor below cooking equipment. Do not store on floor. Remove and store in approved manner.
Location: Dry storage
- 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. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor. 2. Bags of cabbage on floor in dry store room area. Remove from floor and store on approved shelving. 3. Lids off of bulk food storage containers. Keep lids on when not in use. 4. Food items not covered up inside of walk in cooler. Cover all food items. 5. Plastic bus tub of cooked noodles on floor below cooking equipment. Do not store on floor. Remove and store in approved manner.
Location: Dry storage
- 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. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor. 2. Bags of cabbage on floor in dry store room area. Remove from floor and store on approved shelving. 3. Lids off of bulk food storage containers. Keep lids on when not in use. 4. Food items not covered up inside of walk in cooler. Cover all food items. 5. Plastic bus tub of cooked noodles on floor below cooking equipment. Do not store on floor. Remove and store in approved manner.
Location: Walk-in cooler
- 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. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor. 2. Bags of cabbage on floor in dry store room area. Remove from floor and store on approved shelving. 3. Lids off of bulk food storage containers. Keep lids on when not in use. 4. Food items not covered up inside of walk in cooler. Cover all food items. 5. Plastic bus tub of cooked noodles on floor below cooking equipment. Do not store on floor. Remove and store in approved manner.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink and two bay sink soiled. Clean and sanitize. 2. Bottom shelf of prep table with can opener soiled. Clean and sanitize. 3. Table that rice cooker sits on soiled. Clean. 4. Metal shelving above cold top make table soiled. Clean. 5. Top of white reach in cooler on cooks line soiled. Clean. 6. Space below steam table soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink and two bay sink soiled. Clean and sanitize. 2. Bottom shelf of prep table with can opener soiled. Clean and sanitize. 3. Table that rice cooker sits on soiled. Clean. 4. Metal shelving above cold top make table soiled. Clean. 5. Top of white reach in cooler on cooks line soiled. Clean. 6. Space below steam table soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink and two bay sink soiled. Clean and sanitize. 2. Bottom shelf of prep table with can opener soiled. Clean and sanitize. 3. Table that rice cooker sits on soiled. Clean. 4. Metal shelving above cold top make table soiled. Clean. 5. Top of white reach in cooler on cooks line soiled. Clean. 6. Space below steam table soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink and two bay sink soiled. Clean and sanitize. 2. Bottom shelf of prep table with can opener soiled. Clean and sanitize. 3. Table that rice cooker sits on soiled. Clean. 4. Metal shelving above cold top make table soiled. Clean. 5. Top of white reach in cooler on cooks line soiled. Clean. 6. Space below steam table soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink and two bay sink soiled. Clean and sanitize. 2. Bottom shelf of prep table with can opener soiled. Clean and sanitize. 3. Table that rice cooker sits on soiled. Clean. 4. Metal shelving above cold top make table soiled. Clean. 5. Top of white reach in cooler on cooks line soiled. Clean. 6. Space below steam table soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink and two bay sink soiled. Clean and sanitize. 2. Bottom shelf of prep table with can opener soiled. Clean and sanitize. 3. Table that rice cooker sits on soiled. Clean. 4. Metal shelving above cold top make table soiled. Clean. 5. Top of white reach in cooler on cooks line soiled. Clean. 6. Space below steam table soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Sides of deep fryers soiled. Clean.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line. Provide towels at all times.
Location: Cook line
Equipment: Hand sink
|
01/17/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Two large gray plastic bus tub of cooked chicken sitting out our room temperature by deep fry unit at 120 deg. F and 93 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Small metal container of cooked fried rice above cooking equipment sitting out at room temperature at 125 deg. F Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 3. Small metal bowl of cooked chicken above cooking equipment sitting out at room temperature at 89 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. 4. Cooked egg rolls sitting out at room temperature at 89 deg. F on cooks line. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATOION.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Two large gray plastic bus tub of cooked chicken sitting out our room temperature by deep fry unit at 120 deg. F and 93 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Small metal container of cooked fried rice above cooking equipment sitting out at room temperature at 125 deg. F Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 3. Small metal bowl of cooked chicken above cooking equipment sitting out at room temperature at 89 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. 4. Cooked egg rolls sitting out at room temperature at 89 deg. F on cooks line. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATOION.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Two large gray plastic bus tub of cooked chicken sitting out our room temperature by deep fry unit at 120 deg. F and 93 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Small metal container of cooked fried rice above cooking equipment sitting out at room temperature at 125 deg. F Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 3. Small metal bowl of cooked chicken above cooking equipment sitting out at room temperature at 89 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. 4. Cooked egg rolls sitting out at room temperature at 89 deg. F on cooks line. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATOION.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Two large gray plastic bus tub of cooked chicken sitting out our room temperature by deep fry unit at 120 deg. F and 93 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Small metal container of cooked fried rice above cooking equipment sitting out at room temperature at 125 deg. F Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 3. Small metal bowl of cooked chicken above cooking equipment sitting out at room temperature at 89 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. 4. Cooked egg rolls sitting out at room temperature at 89 deg. F on cooks line. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATOION.
Location: Cook line
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
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: 1. Employee did not wash hands before preping food. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Box that whole uncut broccoli came in being re used to hold cut up broccoli. Do not re use box that broccoli came in, provide only food grade containers to store food in.
Location: Cook line
- 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. No sanitizer at three bay sink. Provide sanitizer at three bay sink and proper concentrtion.
Location: Kitchen
Equipment: 3-bay
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Soiled wet wiping towels sitting out on cooks line. Keep all towels clean and stored in sanitizer when not in use.
Location: Cook line
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Dry wiping towels soiled on cooks line. Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of frozen beef thawing out at room temperature on coooks line. Do not thaw out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Pack of ribs thawing out at room temperature in Do not thaw out at room temperature. 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: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of frozen beef thawing out at room temperature on coooks line. Do not thaw out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Pack of ribs thawing out at room temperature in Do not thaw out at room temperature. 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
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic bus tub of cooked chicken cooling inside of walk in cooler at 89 deg. F. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- 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. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor. 2. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor 3, Food items not covered up inside of walk in cooler. Cover all food 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. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor. 2. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor 3, Food items not covered up inside of walk in cooler. Cover all food items.
Location: Dry storage
- 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. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor. 2. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor 3, Food items not covered up inside of walk in cooler. Cover all food items.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line. Provide hand towels at all time.
Location: Cook line
Equipment: Hand sink
|
01/17/2014 | Illness Complaint Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Two large gray plastic bus tub of cooked chicken sitting out our room temperature by deep fry unit at 120 deg. F and 93 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Small metal container of cooked fried rice above cooking equipment sitting out at room temperature at 125 deg. F Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 3. Small metal bowl of cooked chicken above cooking equipment sitting out at room temperature at 89 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. 4. Cooked egg rolls sitting out at room temperature at 89 deg. F on cooks line. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATOION.
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Two large gray plastic bus tub of cooked chicken sitting out our room temperature by deep fry unit at 120 deg. F and 93 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Small metal container of cooked fried rice above cooking equipment sitting out at room temperature at 125 deg. F Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 3. Small metal bowl of cooked chicken above cooking equipment sitting out at room temperature at 89 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. 4. Cooked egg rolls sitting out at room temperature at 89 deg. F on cooks line. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATOION.
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Two large gray plastic bus tub of cooked chicken sitting out our room temperature by deep fry unit at 120 deg. F and 93 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Small metal container of cooked fried rice above cooking equipment sitting out at room temperature at 125 deg. F Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 3. Small metal bowl of cooked chicken above cooking equipment sitting out at room temperature at 89 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. 4. Cooked egg rolls sitting out at room temperature at 89 deg. F on cooks line. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATOION.
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Two large gray plastic bus tub of cooked chicken sitting out our room temperature by deep fry unit at 120 deg. F and 93 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Small metal container of cooked fried rice above cooking equipment sitting out at room temperature at 125 deg. F Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 3. Small metal bowl of cooked chicken above cooking equipment sitting out at room temperature at 89 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. 4. Cooked egg rolls sitting out at room temperature at 89 deg. F on cooks line. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATOION.
Location: Cook line
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Kitchen
- 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: 1. Food handler did not wash hands before preping food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Open can of " Red Bull " on cooks line. All drinks must be in container with lid and straw.
Location: Cook line
- 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: 1. Box that whole uncut broccoli came in being re used to hold cut up broccoli. Do not re use box that broccoli came in, provide only food grade containers to store food in.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of bulk food containers soiled. Clean. 2. White reach in cooler on cooks line soiled. Clean. 3. Meat smoker soiled inside. Clean.
Location: Dry storage
Equipment: Bulk food containers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of bulk food containers soiled. Clean. 2. White reach in cooler on cooks line soiled. Clean. 3. Meat smoker soiled inside. Clean.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of bulk food containers soiled. Clean. 2. White reach in cooler on cooks line soiled. Clean. 3. Meat smoker soiled inside. Clean.
Location: Cook line
- 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. No sanitizer at three bay sink. Provide sanitizer at three bay sink and proper concentrtion.
Location: Kitchen
Equipment: 3-bay
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Home made food scoop made from a cut up plastic bottle. Discard. Do not make home made scoops or equipment. Use only food grade NSF approved scoops and equipmnet.
Location: Kitchen
- 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. Floor soiled inside of walk in cooler. Clean floor. 2. Wall space soiled behind cooking equipment. Clean.
Location: Walk-in cooler
- 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. Floor soiled inside of walk in cooler. Clean floor. 2. Wall space soiled behind cooking equipment. Clean.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Soiled wet wiping towels sitting out on cooks line. Keep all towels clean and stored in sanitizer when not in use.
Location: Cook line
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Dry wiping towels soiled on cooks line. Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic bus tub of cooked chicken cooling inside of walk in cooler at 89 deg. F. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- 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. Bag of frozen beef thawing out at room temperature on coooks line. Do not thaw out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Pack of ribs thawing out at room temperature in Do not thaw out at room temperature. 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: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of frozen beef thawing out at room temperature on coooks line. Do not thaw out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Pack of ribs thawing out at room temperature in Do not thaw out at room temperature. 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
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic bus tub of cooked chicken cooling inside of walk in cooler at 89 deg. F. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- 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. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor. 2. Bags of cabbage on floor in dry store room area. Remove from floor and store on approved shelving. 3. Lids off of bulk food storage containers. Keep lids on when not in use. 4. Food items not covered up inside of walk in cooler. Cover all food items. 5. Plastic bus tub of cooked noodles on floor below cooking equipment. Do not store on floor. Remove and store in approved manner.
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. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor. 2. Bags of cabbage on floor in dry store room area. Remove from floor and store on approved shelving. 3. Lids off of bulk food storage containers. Keep lids on when not in use. 4. Food items not covered up inside of walk in cooler. Cover all food items. 5. Plastic bus tub of cooked noodles on floor below cooking equipment. Do not store on floor. Remove and store in approved manner.
Location: Dry storage
- 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. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor. 2. Bags of cabbage on floor in dry store room area. Remove from floor and store on approved shelving. 3. Lids off of bulk food storage containers. Keep lids on when not in use. 4. Food items not covered up inside of walk in cooler. Cover all food items. 5. Plastic bus tub of cooked noodles on floor below cooking equipment. Do not store on floor. Remove and store in approved manner.
Location: Dry storage
- 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. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor. 2. Bags of cabbage on floor in dry store room area. Remove from floor and store on approved shelving. 3. Lids off of bulk food storage containers. Keep lids on when not in use. 4. Food items not covered up inside of walk in cooler. Cover all food items. 5. Plastic bus tub of cooked noodles on floor below cooking equipment. Do not store on floor. Remove and store in approved manner.
Location: Walk-in cooler
- 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. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor. 2. Bags of cabbage on floor in dry store room area. Remove from floor and store on approved shelving. 3. Lids off of bulk food storage containers. Keep lids on when not in use. 4. Food items not covered up inside of walk in cooler. Cover all food items. 5. Plastic bus tub of cooked noodles on floor below cooking equipment. Do not store on floor. Remove and store in approved manner.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink and two bay sink soiled. Clean and sanitize. 2. Bottom shelf of prep table with can opener soiled. Clean and sanitize. 3. Table that rice cooker sits on soiled. Clean. 4. Metal shelving above cold top make table soiled. Clean. 5. Top of white reach in cooler on cooks line soiled. Clean. 6. Space below steam table soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink and two bay sink soiled. Clean and sanitize. 2. Bottom shelf of prep table with can opener soiled. Clean and sanitize. 3. Table that rice cooker sits on soiled. Clean. 4. Metal shelving above cold top make table soiled. Clean. 5. Top of white reach in cooler on cooks line soiled. Clean. 6. Space below steam table soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink and two bay sink soiled. Clean and sanitize. 2. Bottom shelf of prep table with can opener soiled. Clean and sanitize. 3. Table that rice cooker sits on soiled. Clean. 4. Metal shelving above cold top make table soiled. Clean. 5. Top of white reach in cooler on cooks line soiled. Clean. 6. Space below steam table soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink and two bay sink soiled. Clean and sanitize. 2. Bottom shelf of prep table with can opener soiled. Clean and sanitize. 3. Table that rice cooker sits on soiled. Clean. 4. Metal shelving above cold top make table soiled. Clean. 5. Top of white reach in cooler on cooks line soiled. Clean. 6. Space below steam table soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink and two bay sink soiled. Clean and sanitize. 2. Bottom shelf of prep table with can opener soiled. Clean and sanitize. 3. Table that rice cooker sits on soiled. Clean. 4. Metal shelving above cold top make table soiled. Clean. 5. Top of white reach in cooler on cooks line soiled. Clean. 6. Space below steam table soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink and two bay sink soiled. Clean and sanitize. 2. Bottom shelf of prep table with can opener soiled. Clean and sanitize. 3. Table that rice cooker sits on soiled. Clean. 4. Metal shelving above cold top make table soiled. Clean. 5. Top of white reach in cooler on cooks line soiled. Clean. 6. Space below steam table soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Sides of deep fryers soiled. Clean.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line. Provide towels at all times.
Location: Cook line
Equipment: Hand sink
|
01/10/2014 | Routine |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Two large gray plastic bus tub of cooked chicken sitting out our room temperature by deep fry unit at 120 deg. F and 93 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Small metal container of cooked fried rice above cooking equipment sitting out at room temperature at 125 deg. F Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 3. Small metal bowl of cooked chicken above cooking equipment sitting out at room temperature at 89 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. 4. Cooked egg rolls sitting out at room temperature at 89 deg. F on cooks line. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATOION.
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Two large gray plastic bus tub of cooked chicken sitting out our room temperature by deep fry unit at 120 deg. F and 93 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Small metal container of cooked fried rice above cooking equipment sitting out at room temperature at 125 deg. F Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 3. Small metal bowl of cooked chicken above cooking equipment sitting out at room temperature at 89 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. 4. Cooked egg rolls sitting out at room temperature at 89 deg. F on cooks line. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATOION.
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Two large gray plastic bus tub of cooked chicken sitting out our room temperature by deep fry unit at 120 deg. F and 93 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Small metal container of cooked fried rice above cooking equipment sitting out at room temperature at 125 deg. F Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 3. Small metal bowl of cooked chicken above cooking equipment sitting out at room temperature at 89 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. 4. Cooked egg rolls sitting out at room temperature at 89 deg. F on cooks line. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATOION.
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Two large gray plastic bus tub of cooked chicken sitting out our room temperature by deep fry unit at 120 deg. F and 93 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Small metal container of cooked fried rice above cooking equipment sitting out at room temperature at 125 deg. F Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 3. Small metal bowl of cooked chicken above cooking equipment sitting out at room temperature at 89 deg. F. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. 4. Cooked egg rolls sitting out at room temperature at 89 deg. F on cooks line. Do not sit pontentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above or hold cold after using approved methods to cool and hold at 41 deg. F. or below. NOTE > REPEAT VIOLATOION.
Location: Cook line
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Cook line
- 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. Large pice of beef on top of cold top cooler is above fill line on pan of cold top and being held at 45 deg. F. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 2. Shrimp in metal pan on top of cold top cooler at 49 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 3. Metal pan fo chicken on top of cold top cooler at 50 deg. F do to pan being filled above fill line of pan. Do not over fill pans so as to hold all potentially hazardous foods at 41 deg. F or below. 4. Whole raw eggs sitting out at room temperature on cooks line. Do not sit raw whole eggs out at room temperature. Hold cold at 41 deg. F or below. 5. Boxes of egg roll skins sitting out at room temperature. Hold at 41 deg. F. or below.
Location: Kitchen
- 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: 1. Employee did not wash hands before preping food. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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: 1. Box that whole uncut broccoli came in being re used to hold cut up broccoli. Do not re use box that broccoli came in, provide only food grade containers to store food in.
Location: Cook line
- 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. No sanitizer at three bay sink. Provide sanitizer at three bay sink and proper concentrtion.
Location: Kitchen
Equipment: 3-bay
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Soiled wet wiping towels sitting out on cooks line. Keep all towels clean and stored in sanitizer when not in use.
Location: Cook line
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Dry wiping towels soiled on cooks line. Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of frozen beef thawing out at room temperature on coooks line. Do not thaw out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Pack of ribs thawing out at room temperature in Do not thaw out at room temperature. 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: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of frozen beef thawing out at room temperature on coooks line. Do not thaw out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Pack of ribs thawing out at room temperature in Do not thaw out at room temperature. 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
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large plastic bus tub of cooked chicken cooling inside of walk in cooler at 89 deg. F. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- 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. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor. 2. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor 3, Food items not covered up inside of walk in cooler. Cover all food 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. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor. 2. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor 3, Food items not covered up inside of walk in cooler. Cover all food items.
Location: Dry storage
- 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. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor. 2. Boxes of frozen chicken on floor of kitchen area. Remove, Do not sit or place on floor 3, Food items not covered up inside of walk in cooler. Cover all food items.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line. Provide hand towels at all time.
Location: Cook line
Equipment: Hand sink
|
01/10/2014 | Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Several C02 tanks not restrained in back room. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Bowl of cooked fried rice sitting out at room temperature on cooks line above cooking equipment. Do not sit potentilly hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers in dry storage soiled including lids. Clean. 2. Can opener blade soiled. Clean. 3. Several knives soiled on knife holder mounted on wall above prep table. Clean and santize holder and knives.
Location: Dry storage
Equipment: Bulk food containers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers in dry storage soiled including lids. Clean. 2. Can opener blade soiled. Clean. 3. Several knives soiled on knife holder mounted on wall above prep table. Clean and santize holder and knives.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers in dry storage soiled including lids. Clean. 2. Can opener blade soiled. Clean. 3. Several knives soiled on knife holder mounted on wall above prep table. Clean and santize holder and knives.
Location: Kitchen
- 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: 1. Wood cutting board on top of stool in kitchen area.Remove form establishment. Wood cutting boards are not approved for use. NOTE > REPEAT VIOLATION.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Walk in cooler floor soiled. Clean. 2. Walk in cooler wall soiled behind prep table in kitchen area. Clean.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Walk in cooler floor soiled. Clean. 2. Walk in cooler wall soiled behind prep table in kitchen area. Clean.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Several wet wiping towels sitting out in kitchen areas. Wet towels shall be stored in sanitizer when not in use.
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. Bag of onilns on floor in back room by mop sink. Remove and store in approved manner. 2. Several food items not covered up inside of walk in cooler. Cover all food items. 3. Plastic pan of cooked noodles on floor below cooking equipment. Remove and store in approved manner.
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: 1. Bag of onilns on floor in back room by mop sink. Remove and store in approved manner. 2. Several food items not covered up inside of walk in cooler. Cover all food items. 3. Plastic pan of cooked noodles on floor below cooking equipment. Remove and store in approved manner.
Location: Walk-in cooler
- 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. Bag of onilns on floor in back room by mop sink. Remove and store in approved manner. 2. Several food items not covered up inside of walk in cooler. Cover all food items. 3. Plastic pan of cooked noodles on floor below cooking equipment. Remove and store in approved manner.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean. 2. Shelving above three bay sink and two bay sink soiled. Clean. 3. Two small tables that hold rice cooker by three bay sink soiled. Clean. 4. Table by cold top cooler accross from three bay sink soiled. Clean. 5. Top shelf above cold top / reach in cooler on cooks line soiled. Clean. 6. Small metal table in front of cooking equipment used to hold spices etc. soiled. Clean. 7. Outsides of cold top / reach in cooler soiled. Clean. 8. Top of white " Frigidaire " cooler soiled on cooks line. Clean.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean. 2. Shelving above three bay sink and two bay sink soiled. Clean. 3. Two small tables that hold rice cooker by three bay sink soiled. Clean. 4. Table by cold top cooler accross from three bay sink soiled. Clean. 5. Top shelf above cold top / reach in cooler on cooks line soiled. Clean. 6. Small metal table in front of cooking equipment used to hold spices etc. soiled. Clean. 7. Outsides of cold top / reach in cooler soiled. Clean. 8. Top of white " Frigidaire " cooler soiled on cooks line. Clean.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean. 2. Shelving above three bay sink and two bay sink soiled. Clean. 3. Two small tables that hold rice cooker by three bay sink soiled. Clean. 4. Table by cold top cooler accross from three bay sink soiled. Clean. 5. Top shelf above cold top / reach in cooler on cooks line soiled. Clean. 6. Small metal table in front of cooking equipment used to hold spices etc. soiled. Clean. 7. Outsides of cold top / reach in cooler soiled. Clean. 8. Top of white " Frigidaire " cooler soiled on cooks line. Clean.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean. 2. Shelving above three bay sink and two bay sink soiled. Clean. 3. Two small tables that hold rice cooker by three bay sink soiled. Clean. 4. Table by cold top cooler accross from three bay sink soiled. Clean. 5. Top shelf above cold top / reach in cooler on cooks line soiled. Clean. 6. Small metal table in front of cooking equipment used to hold spices etc. soiled. Clean. 7. Outsides of cold top / reach in cooler soiled. Clean. 8. Top of white " Frigidaire " cooler soiled on cooks line. Clean.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean. 2. Shelving above three bay sink and two bay sink soiled. Clean. 3. Two small tables that hold rice cooker by three bay sink soiled. Clean. 4. Table by cold top cooler accross from three bay sink soiled. Clean. 5. Top shelf above cold top / reach in cooler on cooks line soiled. Clean. 6. Small metal table in front of cooking equipment used to hold spices etc. soiled. Clean. 7. Outsides of cold top / reach in cooler soiled. Clean. 8. Top of white " Frigidaire " cooler soiled on cooks line. Clean.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean. 2. Shelving above three bay sink and two bay sink soiled. Clean. 3. Two small tables that hold rice cooker by three bay sink soiled. Clean. 4. Table by cold top cooler accross from three bay sink soiled. Clean. 5. Top shelf above cold top / reach in cooler on cooks line soiled. Clean. 6. Small metal table in front of cooking equipment used to hold spices etc. soiled. Clean. 7. Outsides of cold top / reach in cooler soiled. Clean. 8. Top of white " Frigidaire " cooler soiled on cooks line. Clean.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean. 2. Shelving above three bay sink and two bay sink soiled. Clean. 3. Two small tables that hold rice cooker by three bay sink soiled. Clean. 4. Table by cold top cooler accross from three bay sink soiled. Clean. 5. Top shelf above cold top / reach in cooler on cooks line soiled. Clean. 6. Small metal table in front of cooking equipment used to hold spices etc. soiled. Clean. 7. Outsides of cold top / reach in cooler soiled. Clean. 8. Top of white " Frigidaire " cooler soiled on cooks line. Clean.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean. 2. Shelving above three bay sink and two bay sink soiled. Clean. 3. Two small tables that hold rice cooker by three bay sink soiled. Clean. 4. Table by cold top cooler accross from three bay sink soiled. Clean. 5. Top shelf above cold top / reach in cooler on cooks line soiled. Clean. 6. Small metal table in front of cooking equipment used to hold spices etc. soiled. Clean. 7. Outsides of cold top / reach in cooler soiled. Clean. 8. Top of white " Frigidaire " cooler soiled on cooks line. Clean.
Location: Cook line
|
11/14/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Several C02 tanks not restrained in back room. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Bowl of cooked fried rice sitting out at room temperature on cooks line above cooking equipment. Do not sit potentilly hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers in dry storage soiled including lids. Clean. 2. Can opener blade soiled. Clean. 3. Several knives soiled on knife holder mounted on wall above prep table. Clean and santize holder and knives.
Location: Dry storage
Equipment: Bulk food containers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers in dry storage soiled including lids. Clean. 2. Can opener blade soiled. Clean. 3. Several knives soiled on knife holder mounted on wall above prep table. Clean and santize holder and knives.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outsides of all bulk food containers in dry storage soiled including lids. Clean. 2. Can opener blade soiled. Clean. 3. Several knives soiled on knife holder mounted on wall above prep table. Clean and santize holder and knives.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Wood cutting board on top of stool in kitchen area.Remove form establishment. Wood cutting boards are not approved for use. NOTE > REPEAT VIOLATION.
Location: Kitchen
- 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. Walk in cooler floor soiled. Clean. 2. Walk in cooler wall soiled behind prep table in kitchen area. Clean.
Location: Walk-in cooler
- 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. Walk in cooler floor soiled. Clean. 2. Walk in cooler wall soiled behind prep table in kitchen area. Clean.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Several wet wiping towels sitting out in kitchen areas. Wet towels shall be stored in sanitizer when not in use.
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. Bag of onilns on floor in back room by mop sink. Remove and store in approved manner. 2. Several food items not covered up inside of walk in cooler. Cover all food items. 3. Plastic pan of cooked noodles on floor below cooking equipment. Remove and store in approved manner.
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: 1. Bag of onilns on floor in back room by mop sink. Remove and store in approved manner. 2. Several food items not covered up inside of walk in cooler. Cover all food items. 3. Plastic pan of cooked noodles on floor below cooking equipment. Remove and store in approved manner.
Location: Walk-in cooler
- 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. Bag of onilns on floor in back room by mop sink. Remove and store in approved manner. 2. Several food items not covered up inside of walk in cooler. Cover all food items. 3. Plastic pan of cooked noodles on floor below cooking equipment. Remove and store in approved manner.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean. 2. Shelving above three bay sink and two bay sink soiled. Clean. 3. Two small tables that hold rice cooker by three bay sink soiled. Clean. 4. Table by cold top cooler accross from three bay sink soiled. Clean. 5. Top shelf above cold top / reach in cooler on cooks line soiled. Clean. 6. Small metal table in front of cooking equipment used to hold spices etc. soiled. Clean. 7. Outsides of cold top / reach in cooler soiled. Clean. 8. Top of white " Frigidaire " cooler soiled on cooks line. Clean.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean. 2. Shelving above three bay sink and two bay sink soiled. Clean. 3. Two small tables that hold rice cooker by three bay sink soiled. Clean. 4. Table by cold top cooler accross from three bay sink soiled. Clean. 5. Top shelf above cold top / reach in cooler on cooks line soiled. Clean. 6. Small metal table in front of cooking equipment used to hold spices etc. soiled. Clean. 7. Outsides of cold top / reach in cooler soiled. Clean. 8. Top of white " Frigidaire " cooler soiled on cooks line. Clean.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean. 2. Shelving above three bay sink and two bay sink soiled. Clean. 3. Two small tables that hold rice cooker by three bay sink soiled. Clean. 4. Table by cold top cooler accross from three bay sink soiled. Clean. 5. Top shelf above cold top / reach in cooler on cooks line soiled. Clean. 6. Small metal table in front of cooking equipment used to hold spices etc. soiled. Clean. 7. Outsides of cold top / reach in cooler soiled. Clean. 8. Top of white " Frigidaire " cooler soiled on cooks line. Clean.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean. 2. Shelving above three bay sink and two bay sink soiled. Clean. 3. Two small tables that hold rice cooker by three bay sink soiled. Clean. 4. Table by cold top cooler accross from three bay sink soiled. Clean. 5. Top shelf above cold top / reach in cooler on cooks line soiled. Clean. 6. Small metal table in front of cooking equipment used to hold spices etc. soiled. Clean. 7. Outsides of cold top / reach in cooler soiled. Clean. 8. Top of white " Frigidaire " cooler soiled on cooks line. Clean.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean. 2. Shelving above three bay sink and two bay sink soiled. Clean. 3. Two small tables that hold rice cooker by three bay sink soiled. Clean. 4. Table by cold top cooler accross from three bay sink soiled. Clean. 5. Top shelf above cold top / reach in cooler on cooks line soiled. Clean. 6. Small metal table in front of cooking equipment used to hold spices etc. soiled. Clean. 7. Outsides of cold top / reach in cooler soiled. Clean. 8. Top of white " Frigidaire " cooler soiled on cooks line. Clean.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean. 2. Shelving above three bay sink and two bay sink soiled. Clean. 3. Two small tables that hold rice cooker by three bay sink soiled. Clean. 4. Table by cold top cooler accross from three bay sink soiled. Clean. 5. Top shelf above cold top / reach in cooler on cooks line soiled. Clean. 6. Small metal table in front of cooking equipment used to hold spices etc. soiled. Clean. 7. Outsides of cold top / reach in cooler soiled. Clean. 8. Top of white " Frigidaire " cooler soiled on cooks line. Clean.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean. 2. Shelving above three bay sink and two bay sink soiled. Clean. 3. Two small tables that hold rice cooker by three bay sink soiled. Clean. 4. Table by cold top cooler accross from three bay sink soiled. Clean. 5. Top shelf above cold top / reach in cooler on cooks line soiled. Clean. 6. Small metal table in front of cooking equipment used to hold spices etc. soiled. Clean. 7. Outsides of cold top / reach in cooler soiled. Clean. 8. Top of white " Frigidaire " cooler soiled on cooks line. Clean.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean. 2. Shelving above three bay sink and two bay sink soiled. Clean. 3. Two small tables that hold rice cooker by three bay sink soiled. Clean. 4. Table by cold top cooler accross from three bay sink soiled. Clean. 5. Top shelf above cold top / reach in cooler on cooks line soiled. Clean. 6. Small metal table in front of cooking equipment used to hold spices etc. soiled. Clean. 7. Outsides of cold top / reach in cooler soiled. Clean. 8. Top of white " Frigidaire " cooler soiled on cooks line. Clean.
Location: Cook line
|
11/07/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. One small C02 tank not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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 Chicken sititng out at room temperature at 75 deg. F. Do not sit potentially hazardous foods out at room temperature to cool. Use approved methods to cool all hot foods and hold at 41 deg. F. or below.
Location: Kitchen (back)
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use only pesticides on bottom shelf of work table by three bay sink. Remove home use only wasp and hornet spray and home use flying insect spray.
Location: Kitchen
- 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: 1. Employee drink missing a lid. Provide lids and straws for all employee drinks in food prep areas or remove from kitchen and stock areas.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw meat out at room temperature at two bay vegetable prep sink in kitchen area. Do not prep / thaw any raw meats at two bay vegetable prep sink. Use clean and sanitized sanitizer section of three bay sink to prep all raw meats and seafoods and fish. Clean and sanitize three bay sink before using sink for food prep, Do not have any soiled dishes, utensils etc. at sink while using for food prep. Clean and sanitize sink before and after use for food prep. Do not prep different meats. seafood, fish at same time. Wash and sanitize sink between different meats and seafood and fish.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk stoage containers soiled. Clean. including lids. 2. Can opener blade soiled. Clean and sanitize. 3. Chest freezer needs to be cleaned and defrosted. 4. Outside doors to cold top / reach in cooler on cooks line soiled including door seals and inside of unit. Clean and sanitize.
Location: Dry storage
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk stoage containers soiled. Clean. including lids. 2. Can opener blade soiled. Clean and sanitize. 3. Chest freezer needs to be cleaned and defrosted. 4. Outside doors to cold top / reach in cooler on cooks line soiled including door seals and inside of unit. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk stoage containers soiled. Clean. including lids. 2. Can opener blade soiled. Clean and sanitize. 3. Chest freezer needs to be cleaned and defrosted. 4. Outside doors to cold top / reach in cooler on cooks line soiled including door seals and inside of unit. Clean and sanitize.
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk stoage containers soiled. Clean. including lids. 2. Can opener blade soiled. Clean and sanitize. 3. Chest freezer needs to be cleaned and defrosted. 4. Outside doors to cold top / reach in cooler on cooks line soiled including door seals and inside of unit. Clean and sanitize.
Location: Cook line
Equipment: Make table cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Grocery bags used to store food items inside of chest freezer. Grocery bags are not approved for direct contact with food. Use only food grade bags, wraps, or containers to store food in. 2. Trash can used as a table to hold metal sheet pan to prep food in kitchen area. Do not use trash cans as work tables.
Location: Kitchen
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. Box that broccoli crowns came in being re used. Do not place proccoli crowns back into box after washing. Use must wash all produce before cooking. Place all washed produce in clean food grade containers after washing.
- 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. Employee coats etc. stored on shelving with two liter cokes etc. Store personal item(s) away from food and food related articles.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Small 2 x4 wood boards on bottom shelf of dry stock room area. Remove wood boards from store.
Location: Back room
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Gap between bottom of screen door and floor in back kitchen area. Repair so door is tight fitting so as to prevent rodent entry.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Walk in cooler wall by prep table in kitchen area soiled. Clean soiled wall. 2. Floor soiled inside of walk in cooler below all shelving and along wall and floor junctions. Clean.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Walk in cooler wall by prep table in kitchen area soiled. Clean soiled wall. 2. Floor soiled inside of walk in cooler below all shelving and along wall and floor junctions. Clean.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Cooked Chicken siting out at room temperature cooling at 75 deg. F. Do not cool hot foods at room temperature, Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen (back)
- 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: 1. Shrimp thawing out in standing water at two bay sink. Use approveed sink and 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
Equipment: 2-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. Wood board sitting on top of metal bulk food container in back room. Remove from store. Wood is not approved for use in establilshment.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Meat cleaver at three bay sink has duck tape on handle. Remove tape. Tape is not approved for repair of cleaver.
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 not covered in walk in cooler. Cover all foods except for foods that are being cooled. Cover hot foods after cooled. Egg rolls were not coverd at were at 40 deg. F.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dry stock shelving soiled. CORRECTED 2. Shelving above steam table and cold top prep cooler soiled. Clean. CORRECTED 3. Small metal cart in front of cooking equipment. Clean. CORRECTED 4. Top of white " frigidaire " cooler on cooks line soiled. Clean.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dry stock shelving soiled. CORRECTED 2. Shelving above steam table and cold top prep cooler soiled. Clean. CORRECTED 3. Small metal cart in front of cooking equipment. Clean. CORRECTED 4. Top of white " frigidaire " cooler on cooks line soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dry stock shelving soiled. CORRECTED 2. Shelving above steam table and cold top prep cooler soiled. Clean. CORRECTED 3. Small metal cart in front of cooking equipment. Clean. CORRECTED 4. Top of white " frigidaire " cooler on cooks line soiled. Clean.
Location: Cook line
|
06/26/2013 | 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: 1. Cooked chicken out at room temperature at 75 deg. F. in back kitchen area. Use approved methods to cool and hold all cold food at 41 deg. F or below.
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: 1. Raw beef out at room temperature at two bay vegetable prep sink in kitchen area. Do not prep / thaw any raw meats at two bay vegetable prep sink. Use clean and sanitized sanitizer section of three bay sink to prep all raw meats and seafoods and fish. Clean and sanitize three bay sink before using sink for food prep, Do not have any soiled dishes, utensils etc. at sink while using for food prep. Clean and sanitize sink before and after use for food prep. Do not prep different meats. seafood, fish at same time. Wash and sanitize sink between different meats and seafood and fish.
Location: Kitchen (back)
Equipment: 2-bay
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Cooked chicken out at room temperaature cooling at 75 deg. F to 80 deg. F. . Do not cool hot foods at room temperature. Cool all hot foods using approved methods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION. NOTE> REPEAT VIOLATON.
Location: Kitchen
|
06/26/2013 | Illness Complaint Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. One small C02 tank not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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 Chicken sititng out at room temperature at 75 deg. F. Do not sit potentially hazardous foods out at room temperature to cool. Use approved methods to cool all hot foods and hold at 41 deg. F. or below.
Location: Kitchen (back)
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use only pesticides on bottom shelf of work table by three bay sink. Remove home use only wasp and hornet spray and home use flying insect spray.
Location: Kitchen
- 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: 1. Employee drink missing a lid. Provide lids and straws for all employee drinks in food prep areas or remove from kitchen and stock areas.
Location: Kitchen
- 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: 1. Raw meat out at room temperature at two bay vegetable prep sink in kitchen area. Do not prep / thaw any raw meats at two bay vegetable prep sink. Use clean and sanitized sanitizer section of three bay sink to prep all raw meats and seafoods and fish. Clean and sanitize three bay sink before using sink for food prep, Do not have any soiled dishes, utensils etc. at sink while using for food prep. Clean and sanitize sink before and after use for food prep. Do not prep different meats. seafood, fish at same time. Wash and sanitize sink between different meats and seafood and fish.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk stoage containers soiled. Clean. including lids. 2. Can opener blade soiled. Clean and sanitize. 3. Chest freezer needs to be cleaned and defrosted. 4. Outside doors to cold top / reach in cooler on cooks line soiled including door seals and inside of unit. Clean and sanitize.
Location: Dry storage
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk stoage containers soiled. Clean. including lids. 2. Can opener blade soiled. Clean and sanitize. 3. Chest freezer needs to be cleaned and defrosted. 4. Outside doors to cold top / reach in cooler on cooks line soiled including door seals and inside of unit. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk stoage containers soiled. Clean. including lids. 2. Can opener blade soiled. Clean and sanitize. 3. Chest freezer needs to be cleaned and defrosted. 4. Outside doors to cold top / reach in cooler on cooks line soiled including door seals and inside of unit. Clean and sanitize.
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk stoage containers soiled. Clean. including lids. 2. Can opener blade soiled. Clean and sanitize. 3. Chest freezer needs to be cleaned and defrosted. 4. Outside doors to cold top / reach in cooler on cooks line soiled including door seals and inside of unit. Clean and sanitize.
Location: Cook line
Equipment: Make table cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Grocery bags used to store food items inside of chest freezer. Grocery bags are not approved for direct contact with food. Use only food grade bags, wraps, or containers to store food in. 2. Trash can used as a table to hold metal sheet pan to prep food in kitchen area. Do not use trash cans as work tables.
Location: Kitchen
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. Box that broccoli crowns came in being re used. Do not place proccoli crowns back into box after washing. Use must wash all produce before cooking. Place all washed produce in clean food grade containers after washing.
- 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. Employee coats etc. stored on shelving with two liter cokes etc. Store personal item(s) away from food and food related articles.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Small 2 x4 wood boards on bottom shelf of dry stock room area. Remove wood boards from store.
Location: Back room
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Gap between bottom of screen door and floor in back kitchen area. Repair so door is tight fitting so as to prevent rodent entry.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Walk in cooler wall by prep table in kitchen area soiled. Clean soiled wall. 2. Floor soiled inside of walk in cooler below all shelving and along wall and floor junctions. Clean.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Walk in cooler wall by prep table in kitchen area soiled. Clean soiled wall. 2. Floor soiled inside of walk in cooler below all shelving and along wall and floor junctions. Clean.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Cooked Chicken siting out at room temperature cooling at 75 deg. F. Do not cool hot foods at room temperature, Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen (back)
- 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: 1. Shrimp thawing out in standing water at two bay sink. Use approveed sink and 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
Equipment: 2-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. Wood board sitting on top of metal bulk food container in back room. Remove from store. Wood is not approved for use in establilshment.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Meat cleaver at three bay sink has duck tape on handle. Remove tape. Tape is not approved for repair of cleaver.
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 not covered in walk in cooler. Cover all foods except for foods that are being cooled. Cover hot foods after cooled. Egg rolls were not coverd at were at 40 deg. F.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dry stock shelving soiled. CORRECTED 2. Shelving above steam table and cold top prep cooler soiled. Clean. CORRECTED 3. Small metal cart in front of cooking equipment. Clean. CORRECTED 4. Top of white " frigidaire " cooler on cooks line soiled. Clean.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dry stock shelving soiled. CORRECTED 2. Shelving above steam table and cold top prep cooler soiled. Clean. CORRECTED 3. Small metal cart in front of cooking equipment. Clean. CORRECTED 4. Top of white " frigidaire " cooler on cooks line soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dry stock shelving soiled. CORRECTED 2. Shelving above steam table and cold top prep cooler soiled. Clean. CORRECTED 3. Small metal cart in front of cooking equipment. Clean. CORRECTED 4. Top of white " frigidaire " cooler on cooks line soiled. Clean.
Location: Cook line
|
06/19/2013 | 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 chicken out at room temperature at 75 deg. F. in back kitchen area. Use approved methods to cool and hold all cold food at 41 deg. F or below.
Location: Kitchen (back)
- 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: 1. Raw beef out at room temperature at two bay vegetable prep sink in kitchen area. Do not prep / thaw any raw meats at two bay vegetable prep sink. Use clean and sanitized sanitizer section of three bay sink to prep all raw meats and seafoods and fish. Clean and sanitize three bay sink before using sink for food prep, Do not have any soiled dishes, utensils etc. at sink while using for food prep. Clean and sanitize sink before and after use for food prep. Do not prep different meats. seafood, fish at same time. Wash and sanitize sink between different meats and seafood and fish.
Location: Kitchen (back)
Equipment: 2-bay
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Cooked chicken out at room temperaature cooling at 75 deg. F to 80 deg. F. . Do not cool hot foods at room temperature. Cool all hot foods using approved methods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.NOTE > WENT OVER PROPER COOLING WITH OWNER AT TIME OF INSPECTION. NOTE> REPEAT VIOLATON.
Location: Kitchen
|
06/19/2013 | Illness Complaint 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 crab ragoon and cooked pasta sitting out at room temperature at 75 deg. F in back kitchen area. Use approved methods to cool and hold all cold food at 41 deg. F or below.
Location: Kitchen (back)
- 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: 1. Raw shrimp and raw chicken thawing out at room temperature at two bay vegetable prep sink in kitchen area. Do not prep / thaw any raw meats at two bay vegetable prep sink. Use clean and sanitized sanitizer section of three bay sink to prep all raw meats and seafoods and fish. Clean and sanitize three bay sink before using sink for food prep, Do not have any soiled dishes, utensils etc. at sink while using for food prep. Clean and sanitize sink before and after use for food prep. Do not prep different meats. seafood, fish at same time. Wash and sanitize sink between different meats and seafood and fish.
Location: Kitchen (back)
Equipment: 2-bay
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Cooked Crab Ragoon and cooked pasta sitting out at room temperaature cooling at 75 deg. F. Do not cool hot foods at room temperature. Cool all hot foods using approved methods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen
|
06/13/2013 | Illness Complaint Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. One small C02 tank not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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 crab ragoone and cooked pasta sititng out at room temperature at 75 deg. F. Do not sit potentially hazardous foods out at room temperature to cool. Use approved methods to cool all hot foods and hold at 41 deg. F. or below.
Location: Kitchen (back)
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use only pesticides on bottom shelf of work table by three bay sink. Remove home use only wasp and hornet spray and home use flying insect spray.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing a lid. Provide lids and straws for all employee drinks in food prep areas or remove from kitchen and stock areas.
Location: Kitchen
- 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: 1. Raw shrimp and raw chicken thawing out at room temperature at two bay vegetable prep sink in kitchen area. Do not prep / thaw any raw meats at two bay vegetable prep sink. Use clean and sanitized sanitizer section of three bay sink to prep all raw meats and seafoods and fish. Clean and sanitize three bay sink before using sink for food prep, Do not have any soiled dishes, utensils etc. at sink while using for food prep. Clean and sanitize sink before and after use for food prep. Do not prep different meats. seafood, fish at same time. Wash and sanitize sink between different meats and seafood and fish.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk stoage containers soiled. Clean. including lids. 2. Can opener blade soiled. Clean and sanitize. 3. Chest freezer needs to be cleaned and defrosted. 4. Outside doors to cold top / reach in cooler on cooks line soiled including door seals and inside of unit. Clean and sanitize.
Location: Dry storage
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk stoage containers soiled. Clean. including lids. 2. Can opener blade soiled. Clean and sanitize. 3. Chest freezer needs to be cleaned and defrosted. 4. Outside doors to cold top / reach in cooler on cooks line soiled including door seals and inside of unit. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk stoage containers soiled. Clean. including lids. 2. Can opener blade soiled. Clean and sanitize. 3. Chest freezer needs to be cleaned and defrosted. 4. Outside doors to cold top / reach in cooler on cooks line soiled including door seals and inside of unit. Clean and sanitize.
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk stoage containers soiled. Clean. including lids. 2. Can opener blade soiled. Clean and sanitize. 3. Chest freezer needs to be cleaned and defrosted. 4. Outside doors to cold top / reach in cooler on cooks line soiled including door seals and inside of unit. Clean and sanitize.
Location: Cook line
Equipment: Make table cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Grocery bags used to store food items inside of chest freezer. Grocery bags are not approved for direct contact with food. Use only food grade bags, wraps, or containers to store food in.
Location: Kitchen
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. Box that broccoli crowns came in being re used. Do not place proccoli crowns back into box after washing. Use must wash all produce before cooking. Place all washed produce in clean food grade containers after washing.
- 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 coats etc. stored on shelving with two liter cokes etc. Store personal item(s) away from food and food related articles.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Small 2 x4 wood boards on bottom shelf of dry stock room area. Remove wood boards from store.
Location: Back room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Gap between bottom of screen door and floor in back kitchen area. Repair so door is tight fitting so as to prevent rodent entry.
Location: Kitchen (back)
- 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. Walk in cooler wall by prep table in kitchen area soiled. Clean soiled wall. 2. Floor soiled inside of walk in cooler below all shelving and along wall and floor junctions. Clean.
Location: Kitchen
- 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. Walk in cooler wall by prep table in kitchen area soiled. Clean soiled wall. 2. Floor soiled inside of walk in cooler below all shelving and along wall and floor junctions. Clean.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Cooked crab ragoone and cooked pasta siting out at room temperature cooling at 75 deg. F. Do not cool hot foods at room temperature, Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen (back)
- 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. Shrimp thawing out in standing water at two bay sink. Use approveed sink and 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
Equipment: 2-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. Usee cardboard box used to store cut up cardboard for carry out. Do not use cardboard box for storage. Provide approved container or store cut up cardboard on approved shelving.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Meat cleaver at three bay sink has duck tape on handle. Remove tape. Tape is not approved for repair of cleaver.
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 not covered in walk in cooler. Cover all foods except for foods that are being cooled. Cover hot foods after cooled.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dry stock shelving soiled. 2. Shelving above steam table and cold top prep cooler soiled. Clean. 3. Small metal cart in front of cooking equipment. Clean. 4. Top of white " frigidaire " cooler on cooks line soiled. Clean.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dry stock shelving soiled. 2. Shelving above steam table and cold top prep cooler soiled. Clean. 3. Small metal cart in front of cooking equipment. Clean. 4. Top of white " frigidaire " cooler on cooks line soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dry stock shelving soiled. 2. Shelving above steam table and cold top prep cooler soiled. Clean. 3. Small metal cart in front of cooking equipment. Clean. 4. Top of white " frigidaire " cooler on cooks line soiled. Clean.
Location: Cook line
|
06/13/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. One small C02 tank not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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 crab ragoone and cooked pasta sititng out at room temperature at 75 deg. F. Do not sit potentially hazardous foods out at room temperature to cool. Use approved methods to cool all hot foods and hold at 41 deg. F. or below.
Location: Kitchen (back)
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use only pesticides on bottom shelf of work table by three bay sink. Remove home use only wasp and hornet spray and home use flying insect spray.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing a lid. Provide lids and straws for all employee drinks in food prep areas or remove from kitchen and stock areas.
Location: Kitchen
- 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: 1. Raw shrimp and raw chicken thawing out at room temperature at two bay vegetable prep sink in kitchen area. Do not prep / thaw any raw meats at two bay vegetable prep sink. Use clean and sanitized sanitizer section of three bay sink to prep all raw meats and seafoods and fish. Clean and sanitize three bay sink before using sink for food prep, Do not have any soiled dishes, utensils etc. at sink while using for food prep. Clean and sanitize sink before and after use for food prep. Do not prep different meats. seafood, fish at same time. Wash and sanitize sink between different meats and seafood and fish.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk stoage containers soiled. Clean. including lids. 2. Can opener blade soiled. Clean and sanitize. 3. Chest freezer needs to be cleaned and defrosted. 4. Outside doors to cold top / reach in cooler on cooks line soiled including door seals and inside of unit. Clean and sanitize.
Location: Dry storage
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk stoage containers soiled. Clean. including lids. 2. Can opener blade soiled. Clean and sanitize. 3. Chest freezer needs to be cleaned and defrosted. 4. Outside doors to cold top / reach in cooler on cooks line soiled including door seals and inside of unit. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk stoage containers soiled. Clean. including lids. 2. Can opener blade soiled. Clean and sanitize. 3. Chest freezer needs to be cleaned and defrosted. 4. Outside doors to cold top / reach in cooler on cooks line soiled including door seals and inside of unit. Clean and sanitize.
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bulk stoage containers soiled. Clean. including lids. 2. Can opener blade soiled. Clean and sanitize. 3. Chest freezer needs to be cleaned and defrosted. 4. Outside doors to cold top / reach in cooler on cooks line soiled including door seals and inside of unit. Clean and sanitize.
Location: Cook line
Equipment: Make table cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Grocery bags used to store food items inside of chest freezer. Grocery bags are not approved for direct contact with food. Use only food grade bags, wraps, or containers to store food in.
Location: Kitchen
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. Box that broccoli crowns came in being re used. Do not place proccoli crowns back into box after washing. Use must wash all produce before cooking. Place all washed produce in clean food grade containers after washing.
- 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 coats etc. stored on shelving with two liter cokes etc. Store personal item(s) away from food and food related articles.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Small 2 x4 wood boards on bottom shelf of dry stock room area. Remove wood boards from store.
Location: Back room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Gap between bottom of screen door and floor in back kitchen area. Repair so door is tight fitting so as to prevent rodent entry.
Location: Kitchen (back)
- 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. Walk in cooler wall by prep table in kitchen area soiled. Clean soiled wall. 2. Floor soiled inside of walk in cooler below all shelving and along wall and floor junctions. Clean.
Location: Kitchen
- 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. Walk in cooler wall by prep table in kitchen area soiled. Clean soiled wall. 2. Floor soiled inside of walk in cooler below all shelving and along wall and floor junctions. Clean.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Cooked crab ragoone and cooked pasta siting out at room temperature cooling at 75 deg. F. Do not cool hot foods at room temperature, Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen (back)
- 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. Shrimp thawing out in standing water at two bay sink. Use approveed sink and 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
Equipment: 2-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. Usee cardboard box used to store cut up cardboard for carry out. Do not use cardboard box for storage. Provide approved container or store cut up cardboard on approved shelving.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Meat cleaver at three bay sink has duck tape on handle. Remove tape. Tape is not approved for repair of cleaver.
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 not covered in walk in cooler. Cover all foods except for foods that are being cooled. Cover hot foods after cooled.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dry stock shelving soiled. 2. Shelving above steam table and cold top prep cooler soiled. Clean. 3. Small metal cart in front of cooking equipment. Clean. 4. Top of white " frigidaire " cooler on cooks line soiled. Clean.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dry stock shelving soiled. 2. Shelving above steam table and cold top prep cooler soiled. Clean. 3. Small metal cart in front of cooking equipment. Clean. 4. Top of white " frigidaire " cooler on cooks line soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dry stock shelving soiled. 2. Shelving above steam table and cold top prep cooler soiled. Clean. 3. Small metal cart in front of cooking equipment. Clean. 4. Top of white " frigidaire " cooler on cooks line soiled. Clean.
Location: Cook line
|
06/06/2013 | 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: 1. Cooked crab ragoon and cooked pasta sitting out at room temperature at 75 deg. F in back kitchen area. Use approved methods to cool and hold all cold food at 41 deg. F or below.
Location: Kitchen (back)
- 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: 1. Raw shrimp and raw chicken thawing out at room temperature at two bay vegetable prep sink in kitchen area. Do not prep / thaw any raw meats at two bay vegetable prep sink. Use clean and sanitized sanitizer section of three bay sink to prep all raw meats and seafoods and fish. Clean and sanitize three bay sink before using sink for food prep, Do not have any soiled dishes, utensils etc. at sink while using for food prep. Clean and sanitize sink before and after use for food prep. Do not prep different meats. seafood, fish at same time. Wash and sanitize sink between different meats and seafood and fish.
Location: Kitchen (back)
Equipment: 2-bay
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Cooked Crab Ragoon and cooked pasta sitting out at room temperaature cooling at 75 deg. F. Do not cool hot foods at room temperature. Cool all hot foods using approved methods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen
|
06/06/2013 | Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small bowl of rice on cooking equipment sitting out at room temperature at 56 deg. F. Big metal bowl of fried rice sitting out at room temperature at 68 deg. F. Large bus tub of cooked chicken at room temperature at 67 deg. F. Do not allow potentially hazardous food items to sit out at room temperature. Hold all hot foods at 135 deg. F. or above or use approved cooling methods to cool hot foods.
Location: Cook line
- 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. Raw whole eggs sitting out at room temperature on cooks line. Do not sit out. Hold cold at 41 deg. F. or below. 2. Cold top holding cold foods at 43 to 46 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
- 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. Raw whole eggs sitting out at room temperature on cooks line. Do not sit out. Hold cold at 41 deg. F. or below. 2. Cold top holding cold foods at 43 to 46 deg. F. Hold all cold foods at 41 deg. F. or below.
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: 1. Raw chicken stored above container of Soy Sauce. Store all raw meats below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled. Clean and sanitize. 2. Blue " Sterilite " container with noodles soiled inside and out. Clean and sanitize. 3. Gray bulk container next to blue Sterilite container soiled. Clean and sanitize.
Location: Kitchen
Equipment: 2-bay
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled. Clean and sanitize. 2. Blue " Sterilite " container with noodles soiled inside and out. Clean and sanitize. 3. Gray bulk container next to blue Sterilite container soiled. Clean and sanitize.
Location: Kitchen
- 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. Utensils, Dishes, etc not being sanitized. Dish water soiled. Maintain ware washing water clean. Set three bay sink up 1. WASH ------------- 2. RINSE ------------- 3. SANITIZE --------- AIR DRY.
Location: Kitchen
Equipment: 3-bay
- 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. Employee coats and personal items stored on dry stock shelving. Remove, do not store personal items with dry stock items.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Meat cleaver stored between prep table and wal in cooler wall. Remvoe, Do not store clean knives etc. between equipment. 2. Metal bowl stored on floor below prep table in kitchen area. Remove, clean and santize and store in approved manner.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Walk in cooler wall behind prep table in kitchen area soiled. Clean.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Large amounts of wet / soiled wiping towels sitting out in kitchen area. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two large plastic bus tubs of cooked chicken cooling at room temperature. Do not cool at room temperature. Use approved methods to cool hot foods. Went over proper cooling at time of inspection. Had owner place chicken inside of walk in cooler on shallow sheet pans at time of inspection.
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. Used Brocloli box being used to store utensils on cooks line. Do not use cardboard box to store utensils. Use containers that are smooth and easily cleanable to store utensils. Discard box that Brocloli came in after box is empty. 2. Wood board on top of Galvinized metal can. Wood is not approved for use in kitchen. Remove from store. 3. Wood boards on shelving in back stock room. Remvoe from store, wood is not approved for use.
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Used Brocloli box being used to store utensils on cooks line. Do not use cardboard box to store utensils. Use containers that are smooth and easily cleanable to store utensils. Discard box that Brocloli came in after box is empty. 2. Wood board on top of Galvinized metal can. Wood is not approved for use in kitchen. Remove from store. 3. Wood boards on shelving in back stock room. Remvoe from store, wood is not approved for use.
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. Used Brocloli box being used to store utensils on cooks line. Do not use cardboard box to store utensils. Use containers that are smooth and easily cleanable to store utensils. Discard box that Brocloli came in after box is empty. 2. Wood board on top of Galvinized metal can. Wood is not approved for use in kitchen. Remove from store. 3. Wood boards on shelving in back stock room. Remvoe from store, wood is not approved for use.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Galvinized metal trash can used to store bags of noodles in poor repair. Remove from store. Replace with food grade container. Do not replace with trash can.
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 not covered in walk in cooler. Cover all food items. 2. Food items not coverd or stored in protected manner inside of white reach in freezer. Cover or store in protected manner. 3. Pans of food stacked on top of each other inside of walk in cooler. Do not nest pans on top of each other unless you have lids to seperate foods. 4. Bag of onions on floor in mop sink area. Remove from floor and store in approved manner.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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 not covered in walk in cooler. Cover all food items. 2. Food items not coverd or stored in protected manner inside of white reach in freezer. Cover or store in protected manner. 3. Pans of food stacked on top of each other inside of walk in cooler. Do not nest pans on top of each other unless you have lids to seperate foods. 4. Bag of onions on floor in mop sink area. Remove from floor and store in approved manner.
Location: Kitchen
Equipment: reach in freezer
- 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 not covered in walk in cooler. Cover all food items. 2. Food items not coverd or stored in protected manner inside of white reach in freezer. Cover or store in protected manner. 3. Pans of food stacked on top of each other inside of walk in cooler. Do not nest pans on top of each other unless you have lids to seperate foods. 4. Bag of onions on floor in mop sink area. Remove from floor and store in approved manner.
Location: Walk-in cooler
- 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 not covered in walk in cooler. Cover all food items. 2. Food items not coverd or stored in protected manner inside of white reach in freezer. Cover or store in protected manner. 3. Pans of food stacked on top of each other inside of walk in cooler. Do not nest pans on top of each other unless you have lids to seperate foods. 4. Bag of onions on floor in mop sink area. Remove from floor and store in approved manner.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled. Clean.
Location: Kitchen
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: 3-bay
|
02/26/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small bowl of rice on cooking equipment sitting out at room temperature at 56 deg. F. Big metal bowl of fried rice sitting out at room temperature at 68 deg. F. Large bus tub of cooked chicken at room temperature at 67 deg. F. Do not allow potentially hazardous food items to sit out at room temperature. Hold all hot foods at 135 deg. F. or above or use approved cooling methods to cool hot foods.
Location: Cook line
- 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. Raw whole eggs sitting out at room temperature on cooks line. Do not sit out. Hold cold at 41 deg. F. or below. 2. Cold top holding cold foods at 43 to 46 deg. F. Hold all cold foods at 41 deg. F. or below.
Location: Cook line
- 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. Raw whole eggs sitting out at room temperature on cooks line. Do not sit out. Hold cold at 41 deg. F. or below. 2. Cold top holding cold foods at 43 to 46 deg. F. Hold all cold foods at 41 deg. F. or below.
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: 1. Raw chicken stored above container of Soy Sauce. Store all raw meats below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled. Clean and sanitize. 2. Blue " Sterilite " container with noodles soiled inside and out. Clean and sanitize. 3. Gray bulk container next to blue Sterilite container soiled. Clean and sanitize.
Location: Kitchen
Equipment: 2-bay
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled. Clean and sanitize. 2. Blue " Sterilite " container with noodles soiled inside and out. Clean and sanitize. 3. Gray bulk container next to blue Sterilite container soiled. Clean and sanitize.
Location: Kitchen
- 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. Utensils, Dishes, etc not being sanitized. Dish water soiled. Maintain ware washing water clean. Set three bay sink up 1. WASH ------------- 2. RINSE ------------- 3. SANITIZE --------- AIR DRY.
Location: Kitchen
Equipment: 3-bay
- 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 coats and personal items stored on dry stock shelving. Remove, do not store personal items with dry stock items.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Meat cleaver stored between prep table and wal in cooler wall. Remvoe, Do not store clean knives etc. between equipment. 2. Metal bowl stored on floor below prep table in kitchen area. Remove, clean and santize and store in approved manner.
Location: Kitchen
- 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. Walk in cooler wall behind prep table in kitchen area soiled. Clean.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Large amounts of wet / soiled wiping towels sitting out in kitchen area. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two large plastic bus tubs of cooked chicken cooling at room temperature. Do not cool at room temperature. Use approved methods to cool hot foods. Went over proper cooling at time of inspection. Had owner place chicken inside of walk in cooler on shallow sheet pans at time of inspection.
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. Used Brocloli box being used to store utensils on cooks line. Do not use cardboard box to store utensils. Use containers that are smooth and easily cleanable to store utensils. Discard box that Brocloli came in after box is empty. 2. Wood board on top of Galvinized metal can. Wood is not approved for use in kitchen. Remove from store. 3. Wood boards on shelving in back stock room. Remvoe from store, wood is not approved for use.
Location: Cook line
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Used Brocloli box being used to store utensils on cooks line. Do not use cardboard box to store utensils. Use containers that are smooth and easily cleanable to store utensils. Discard box that Brocloli came in after box is empty. 2. Wood board on top of Galvinized metal can. Wood is not approved for use in kitchen. Remove from store. 3. Wood boards on shelving in back stock room. Remvoe from store, wood is not approved for use.
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. Used Brocloli box being used to store utensils on cooks line. Do not use cardboard box to store utensils. Use containers that are smooth and easily cleanable to store utensils. Discard box that Brocloli came in after box is empty. 2. Wood board on top of Galvinized metal can. Wood is not approved for use in kitchen. Remove from store. 3. Wood boards on shelving in back stock room. Remvoe from store, wood is not approved for use.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Galvinized metal trash can used to store bags of noodles in poor repair. Remove from store. Replace with food grade container. Do not replace with trash can.
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 not covered in walk in cooler. Cover all food items. 2. Food items not coverd or stored in protected manner inside of white reach in freezer. Cover or store in protected manner. 3. Pans of food stacked on top of each other inside of walk in cooler. Do not nest pans on top of each other unless you have lids to seperate foods. 4. Bag of onions on floor in mop sink area. Remove from floor and store in approved manner.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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 not covered in walk in cooler. Cover all food items. 2. Food items not coverd or stored in protected manner inside of white reach in freezer. Cover or store in protected manner. 3. Pans of food stacked on top of each other inside of walk in cooler. Do not nest pans on top of each other unless you have lids to seperate foods. 4. Bag of onions on floor in mop sink area. Remove from floor and store in approved manner.
Location: Kitchen
Equipment: reach in freezer
- 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 not covered in walk in cooler. Cover all food items. 2. Food items not coverd or stored in protected manner inside of white reach in freezer. Cover or store in protected manner. 3. Pans of food stacked on top of each other inside of walk in cooler. Do not nest pans on top of each other unless you have lids to seperate foods. 4. Bag of onions on floor in mop sink area. Remove from floor and store in approved manner.
Location: Walk-in cooler
- 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 not covered in walk in cooler. Cover all food items. 2. Food items not coverd or stored in protected manner inside of white reach in freezer. Cover or store in protected manner. 3. Pans of food stacked on top of each other inside of walk in cooler. Do not nest pans on top of each other unless you have lids to seperate foods. 4. Bag of onions on floor in mop sink area. Remove from floor and store in approved manner.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled. Clean.
Location: Kitchen
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: 3-bay
|
02/19/2013 | Routine |
| No violation noted during this evaluation. | 02/19/2013 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks are not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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 pasta held at 85 deg. F and crab Rangoon held at 87 deg. F on metal cart in kitchen area. Do not sit potentially hazardous foods out at room temperature to cool or to sit. Either hold hot at 135 deg. F or above or cool using approved methods and hold at 41 deg. F . NOTE > IF YOU ARE GOING TO COOL PLACE PANS INSIDE OF WALK IN COOLER UNCOVERED UNIT THEY REACH 41 DEG. .F. DO NOT COOL AT ROOM TEMPERATURE. 2. Cooked fried rice sitting out at room temperature on cooks line. Do not sit potentially hazardous fried rice out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below.
Location: Kitchen
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: 1. Can of break fluid and can of WD - 40 oil on bottom shelf of table in kitchen area by two bay sink area. Remove from store. Break fluid and WD - 40 are not approved chemicals.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF OBSERVED STORED ABOVE COOKED CHICKEN IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT AND COOKED FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outside of bulk food containiers soiled. Clean outsides of all bulk food containers.
Location: Back room
Equipment: Bulk food containers
- 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. Employee washed soiled cutting board without sanitizing after washing and rinsing. All soiled utensils must be washed , rinsed, sanitized.
Location: Kitchen
Equipment: 3-bay
- 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: 1. To go plastic bags are being used to store food items inside of walk in cooler and inside of chest freezers. Plastic to go / grocery type bags are not approved for direct cotact with food items. Use only food grade bags, wraps, containiers to store food items in.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal pan on floor below prep table in kitchen area. Do not store on floor. Remove clean and sanitize and store in approved manner. 2. Meat cleavers stored between space of cold top cooler and prep table. Do not store knives , cleavers etc between equipment to prevent contamination. Clean and sanitize cleavers and store in approved manner.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal pan on floor below prep table in kitchen area. Do not store on floor. Remove clean and sanitize and store in approved manner. 2. Meat cleavers stored between space of cold top cooler and prep table. Do not store knives , cleavers etc between equipment to prevent contamination. Clean and sanitize cleavers and store in approved manner.
Location: Cook line
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: LARGE GAP OBSERVED UNDER THE BACK RECEIVING DOOR. REPAIR DOOR/PROVIDE DOOR SWEEP TO PREVENT PEST ENTRY.
Location: Back room
- 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: EXHAUST HOOD AND FILTERS OBSERVED SOILED ABOVE THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP. NOTE: MANAGER STATES HOOD SYSTEM SCHEDULED TO BE CLEANED 1/15.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE GREASE AND FOOD DEBRIS BUILD-UP OBSERVED AT THE FLOOR/WALL JUNCTURE UNDER THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.(2) EXCESSIVE GREASE BUILD-UP OBSERVED ON THE WALLS BEHIND ALL COOKING EQUIPMENT AND THE THREE-COMPARTMENT SINK. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE GREASE AND FOOD DEBRIS BUILD-UP OBSERVED AT THE FLOOR/WALL JUNCTURE UNDER THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.(2) EXCESSIVE GREASE BUILD-UP OBSERVED ON THE WALLS BEHIND ALL COOKING EQUIPMENT AND THE THREE-COMPARTMENT SINK. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen beef thawing out at room temperature on prep table in kitchen area. Do not thaw frozen foods out at room temperature. 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
- 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. Wood 2 x 4 boards and one round raw wood board on dry stock shelving by bulk food containerss in back room. Raw wood is not approved for use or 2 x 4 wood boards. Remove from store. 2. Cardboard on shelving in kitchen area. Remove, Do not line shelving with cardboard. 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.
Location: Kitchen (back)
- 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. Wood 2 x 4 boards and one round raw wood board on dry stock shelving by bulk food containerss in back room. Raw wood is not approved for use or 2 x 4 wood boards. Remove from store. 2. Cardboard on shelving in kitchen area. Remove, Do not line shelving with cardboard. 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.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal table that has cleaning supplies and chemicals by two bay sink area soiled. Clean. 2. Metal shelving above 2 bay and 3 bay sink soiled. Clean. 3. Metal shelving soiled inside of walk in cooler. Clean all soiled 4. Metal shelving above cold top prep cooler and prep tables soiled. Clean. 5. Bottom shelf of steam table soiled. Clean. 5. Small table that hold rice cooker soiled and table below three bay sink soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal table that has cleaning supplies and chemicals by two bay sink area soiled. Clean. 2. Metal shelving above 2 bay and 3 bay sink soiled. Clean. 3. Metal shelving soiled inside of walk in cooler. Clean all soiled 4. Metal shelving above cold top prep cooler and prep tables soiled. Clean. 5. Bottom shelf of steam table soiled. Clean. 5. Small table that hold rice cooker soiled and table below three bay sink soiled. Clean.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal table that has cleaning supplies and chemicals by two bay sink area soiled. Clean. 2. Metal shelving above 2 bay and 3 bay sink soiled. Clean. 3. Metal shelving soiled inside of walk in cooler. Clean all soiled 4. Metal shelving above cold top prep cooler and prep tables soiled. Clean. 5. Bottom shelf of steam table soiled. Clean. 5. Small table that hold rice cooker soiled and table below three bay sink soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Outside of meat smoker soiled. Clean. 2. Outside of deep fry units soiled. Clean.
Location: Cook line
Equipment: Meat smoker
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Outside of meat smoker soiled. Clean. 2. Outside of deep fry units soiled. Clean.
Location: Cook line
Equipment: Deep fryer
|
01/22/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks are not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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 pasta held at 85 deg. F and crab Rangoon held at 87 deg. F on metal cart in kitchen area. Do not sit potentially hazardous foods out at room temperature to cool or to sit. Either hold hot at 135 deg. F or above or cool using approved methods and hold at 41 deg. F . NOTE > IF YOU ARE GOING TO COOL PLACE PANS INSIDE OF WALK IN COOLER UNCOVERED UNIT THEY REACH 41 DEG. .F. DO NOT COOL AT ROOM TEMPERATURE. 2. Cooked fried rice sitting out at room temperature on cooks line. Do not sit potentially hazardous fried rice out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below.
Location: Kitchen
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: 1. Can of break fluid and can of WD - 40 oil on bottom shelf of table in kitchen area by two bay sink area. Remove from store. Break fluid and WD - 40 are not approved chemicals.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF OBSERVED STORED ABOVE COOKED CHICKEN IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT AND COOKED FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outside of bulk food containiers soiled. Clean outsides of all bulk food containers.
Location: Back room
Equipment: Bulk food containers
- 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. Employee washed soiled cutting board without sanitizing after washing and rinsing. All soiled utensils must be washed , rinsed, sanitized.
Location: Kitchen
Equipment: 3-bay
- 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: 1. To go plastic bags are being used to store food items inside of walk in cooler and inside of chest freezers. Plastic to go / grocery type bags are not approved for direct cotact with food items. Use only food grade bags, wraps, containiers to store food items in.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal pan on floor below prep table in kitchen area. Do not store on floor. Remove clean and sanitize and store in approved manner. 2. Meat cleavers stored between space of cold top cooler and prep table. Do not store knives , cleavers etc between equipment to prevent contamination. Clean and sanitize cleavers and store in approved manner.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal pan on floor below prep table in kitchen area. Do not store on floor. Remove clean and sanitize and store in approved manner. 2. Meat cleavers stored between space of cold top cooler and prep table. Do not store knives , cleavers etc between equipment to prevent contamination. Clean and sanitize cleavers and store in approved manner.
Location: Cook line
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: LARGE GAP OBSERVED UNDER THE BACK RECEIVING DOOR. REPAIR DOOR/PROVIDE DOOR SWEEP TO PREVENT PEST ENTRY.
Location: Back room
- 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: EXHAUST HOOD AND FILTERS OBSERVED SOILED ABOVE THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP. NOTE: MANAGER STATES HOOD SYSTEM SCHEDULED TO BE CLEANED 1/15.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE GREASE AND FOOD DEBRIS BUILD-UP OBSERVED AT THE FLOOR/WALL JUNCTURE UNDER THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.(2) EXCESSIVE GREASE BUILD-UP OBSERVED ON THE WALLS BEHIND ALL COOKING EQUIPMENT AND THE THREE-COMPARTMENT SINK. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
Location: Walk-in cooler
- 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) EXCESSIVE GREASE AND FOOD DEBRIS BUILD-UP OBSERVED AT THE FLOOR/WALL JUNCTURE UNDER THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.(2) EXCESSIVE GREASE BUILD-UP OBSERVED ON THE WALLS BEHIND ALL COOKING EQUIPMENT AND THE THREE-COMPARTMENT SINK. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen beef thawing out at room temperature on prep table in kitchen area. Do not thaw frozen foods out at room temperature. 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
- 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. Wood 2 x 4 boards and one round raw wood board on dry stock shelving by bulk food containerss in back room. Raw wood is not approved for use or 2 x 4 wood boards. Remove from store. 2. Cardboard on shelving in kitchen area. Remove, Do not line shelving with cardboard. 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.
Location: Kitchen (back)
- 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. Wood 2 x 4 boards and one round raw wood board on dry stock shelving by bulk food containerss in back room. Raw wood is not approved for use or 2 x 4 wood boards. Remove from store. 2. Cardboard on shelving in kitchen area. Remove, Do not line shelving with cardboard. 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.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal table that has cleaning supplies and chemicals by two bay sink area soiled. Clean. 2. Metal shelving above 2 bay and 3 bay sink soiled. Clean. 3. Metal shelving soiled inside of walk in cooler. Clean all soiled 4. Metal shelving above cold top prep cooler and prep tables soiled. Clean. 5. Bottom shelf of steam table soiled. Clean. 5. Small table that hold rice cooker soiled and table below three bay sink soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal table that has cleaning supplies and chemicals by two bay sink area soiled. Clean. 2. Metal shelving above 2 bay and 3 bay sink soiled. Clean. 3. Metal shelving soiled inside of walk in cooler. Clean all soiled 4. Metal shelving above cold top prep cooler and prep tables soiled. Clean. 5. Bottom shelf of steam table soiled. Clean. 5. Small table that hold rice cooker soiled and table below three bay sink soiled. Clean.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal table that has cleaning supplies and chemicals by two bay sink area soiled. Clean. 2. Metal shelving above 2 bay and 3 bay sink soiled. Clean. 3. Metal shelving soiled inside of walk in cooler. Clean all soiled 4. Metal shelving above cold top prep cooler and prep tables soiled. Clean. 5. Bottom shelf of steam table soiled. Clean. 5. Small table that hold rice cooker soiled and table below three bay sink soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Outside of meat smoker soiled. Clean. 2. Outside of deep fry units soiled. Clean.
Location: Cook line
Equipment: Meat smoker
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Outside of meat smoker soiled. Clean. 2. Outside of deep fry units soiled. Clean.
Location: Cook line
Equipment: Deep fryer
|
01/14/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks are not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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 pasta held at 85 deg. F and crab Rangoon held at 87 deg. F on metal cart in kitchen area. Do not sit potentially hazardous foods out at room temperature to cool or to sit. Either hold hot at 135 deg. F or above or cool using approved methods and hold at 41 deg. F . NOTE > IF YOU ARE GOING TO COOL PLACE PANS INSIDE OF WALK IN COOLER UNCOVERED UNIT THEY REACH 41 DEG. .F. DO NOT COOL AT ROOM TEMPERATURE. 2. Cooked fried rice sitting out at room temperature on cooks line. Do not sit potentially hazardous fried rice out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below.
Location: Kitchen
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: 1. Can of break fluid and can of WD - 40 oil on bottom shelf of table in kitchen area by two bay sink area. Remove from store. Break fluid and WD - 40 are not approved chemicals.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Outside of bulk food containiers soiled. Clean outsides of all bulk food containers.
Location: Back room
Equipment: Bulk food containers
- 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. Employee washed soiled cutting board without sanitizing after washing and rinsing. All soiled utensils must be washed , rinsed, sanitized.
Location: Kitchen
Equipment: 3-bay
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. To go plastic bags are being used to store food items inside of walk in cooler and inside of chest freezers. Plastic to go / grocery type bags are not approved for direct cotact with food items. Use only food grade bags, wraps, containiers to store food items in.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal pan on floor below prep table in kitchen area. Do not store on floor. Remove clean and sanitize and store in approved manner. 2. Meat cleavers stored between space of cold top cooler and prep table. Do not store knives , cleavers etc between equipment to prevent contamination. Clean and sanitize cleavers and store in approved manner.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal pan on floor below prep table in kitchen area. Do not store on floor. Remove clean and sanitize and store in approved manner. 2. Meat cleavers stored between space of cold top cooler and prep table. Do not store knives , cleavers etc between equipment to prevent contamination. Clean and sanitize cleavers and store in approved manner.
Location: Cook line
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Back door in poor repair, holes in door, large gap between bottom of door and floor. Repair door to a sound condition so as to prevent rodent entry.
Location: Back room
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled above cooks line. Clean hood and filters.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Walk in cooler floor soiled under shelving and along wall and floor junctions. Clean 2. Floor soiled under cooking equipment on cooks line. Clean. 3. Wall space behind all cooking equipment and three bay sink area soiled. Clean.
Location: Walk-in cooler
- 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. Walk in cooler floor soiled under shelving and along wall and floor junctions. Clean 2. Floor soiled under cooking equipment on cooks line. Clean. 3. Wall space behind all cooking equipment and three bay sink area soiled. Clean.
Location: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen beef thawing out at room temperature on prep table in kitchen area. Do not thaw frozen foods out at room temperature. 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
- 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. Wood 2 x 4 boards and one round raw wood board on dry stock shelving by bulk food containerss in back room. Raw wood is not approved for use or 2 x 4 wood boards. Remove from store. 2. Cardboard on shelving in kitchen area. Remove, Do not line shelving with cardboard. 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.
Location: Kitchen (back)
- 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. Wood 2 x 4 boards and one round raw wood board on dry stock shelving by bulk food containerss in back room. Raw wood is not approved for use or 2 x 4 wood boards. Remove from store. 2. Cardboard on shelving in kitchen area. Remove, Do not line shelving with cardboard. 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.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal table that has cleaning supplies and chemicals by two bay sink area soiled. Clean. 2. Metal shelving above 2 bay and 3 bay sink soiled. Clean. 3. Metal shelving soiled inside of walk in cooler. Clean all soiled 4. Metal shelving above cold top prep cooler and prep tables soiled. Clean. 5. Bottom shelf of steam table soiled. Clean. 5. Small table that hold rice cooker soiled and table below three bay sink soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal table that has cleaning supplies and chemicals by two bay sink area soiled. Clean. 2. Metal shelving above 2 bay and 3 bay sink soiled. Clean. 3. Metal shelving soiled inside of walk in cooler. Clean all soiled 4. Metal shelving above cold top prep cooler and prep tables soiled. Clean. 5. Bottom shelf of steam table soiled. Clean. 5. Small table that hold rice cooker soiled and table below three bay sink soiled. Clean.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal table that has cleaning supplies and chemicals by two bay sink area soiled. Clean. 2. Metal shelving above 2 bay and 3 bay sink soiled. Clean. 3. Metal shelving soiled inside of walk in cooler. Clean all soiled 4. Metal shelving above cold top prep cooler and prep tables soiled. Clean. 5. Bottom shelf of steam table soiled. Clean. 5. Small table that hold rice cooker soiled and table below three bay sink soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Outside of meat smoker soiled. Clean. 2. Outside of deep fry units soiled. Clean.
Location: Cook line
Equipment: Meat smoker
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Outside of meat smoker soiled. Clean. 2. Outside of deep fry units soiled. Clean.
Location: Cook line
Equipment: Deep fryer
|
01/07/2013 | 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: Employee did not wash his hands before cooking. Always wash your hands before preparing or cooking foods.
- 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: Foods are stored in plastic grocery bags in the freezer Provide approved food storage bags or containers.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There are soiled knives on the holder.2) The can opener blade is soiled.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There are soiled knives on the holder.2) The can opener blade is soiled.
Location: Kitchen
Equipment: Can opener
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove the plywood over the water heater & the 2X4 on the sugar bags.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The walk in cooler floor is soiled.2) The floor below the fryer is soiled.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The walk in cooler floor is soiled.2) The floor below the fryer is soiled.
Location: Cook line
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Discard the plastic scoop cut out of a bottle. Provide approved scoop.
Location: Kitchen
- 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 the homemade plastic dust pan. Provide an approved dust pan.
Location: Kitchen (back)
- 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: Either provide a new prep table or replace/ remove the lower shelf. The lower shelf has deteriorated. Do not replace with wood.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The white dry storage shelves are soiled.2) The bottom shelf of the small prep table is soiled (by the prep cooler).3) Clean below the microwave & the exterior of the microwave.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The white dry storage shelves are soiled.2) The bottom shelf of the small prep table is soiled (by the prep cooler).3) Clean below the microwave & the exterior of the microwave.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The white dry storage shelves are soiled.2) The bottom shelf of the small prep table is soiled (by the prep cooler).3) Clean below the microwave & the exterior of the microwave.
Location: Kitchen (front)
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
08/02/2012 | 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: Employee did not wash his hands before cooking. Always wash your hands before preparing or cooking foods.
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Foods are stored in plastic grocery bags in the freezer Provide approved food storage bags or containers.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There are soiled knives on the holder.2) The can opener blade is soiled.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) There are soiled knives on the holder.2) The can opener blade is soiled.
Location: Kitchen
Equipment: Can opener
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove the plywood over the water heater & the 2X4 on the sugar bags.
Location: Kitchen (back)
- 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) The walk in cooler floor is soiled.2) The floor below the fryer is soiled.
Location: Walk-in cooler
- 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) The walk in cooler floor is soiled.2) The floor below the fryer is soiled.
Location: Cook line
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Discard the plastic scoop cut out of a bottle. Provide approved scoop.
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 homemade plastic dust pan. Provide an approved dust pan.
Location: Kitchen (back)
- 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: Either provide a new prep table or replace/ remove the lower shelf. The lower shelf has deteriorated. Do not replace with wood.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The white dry storage shelves are soiled.2) The bottom shelf of the small prep table is soiled (by the prep cooler).3) Clean below the microwave & the exterior of the microwave.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The white dry storage shelves are soiled.2) The bottom shelf of the small prep table is soiled (by the prep cooler).3) Clean below the microwave & the exterior of the microwave.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The white dry storage shelves are soiled.2) The bottom shelf of the small prep table is soiled (by the prep cooler).3) Clean below the microwave & the exterior of the microwave.
Location: Kitchen (front)
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
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07/26/2012 | 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) Cold top foods are 43-45 F.2) A pan of rice was out at room temperature (65F). Discard. Keep rice hot (135 or more) or cold (41 or less).
Location: Cook line
- 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) Cold top foods are 43-45 F.2) A pan of rice was out at room temperature (65F). Discard. Keep rice hot (135 or more) or cold (41 or less).
Location: Cook line
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The exhaust hood extinguishing system has expired. Have system inspected. Scheduled next week.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The wall is damaged by the mop sink.
Location: Utility room
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: A bus tub of cooked chicken pieces was 110 F & covered. Cool hot food in shallow pans & do not cover until cooled to 41 F.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Clean & repaint the white wood shelf by the back door.2) The shelf below the prep table is soiled.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Clean & repaint the white wood shelf by the back door.2) The shelf below the prep table is soiled.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The inside & outside of the microwave is soiled.
Location: Cook line
Equipment: Microwave oven
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
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03/12/2012 | 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) Cold top foods are 43-45 F.2) A pan of rice was out at room temperature (65F). Discard. Keep rice hot (135 or more) or cold (41 or less).
Location: Cook line
- 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) Cold top foods are 43-45 F.2) A pan of rice was out at room temperature (65F). Discard. Keep rice hot (135 or more) or cold (41 or less).
Location: Cook line
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The exhaust hood extinguishing system has expired. Have system inspected.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The wall is damaged by the mop sink.
Location: Utility room
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: A bus tub of cooked chicken pieces was 110 F & covered. Cool hot food in shallow pans & do not cover until cooled to 41 F.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Clean & repaint the white wood shelf by the back door.2) The shelf below the prep table is soiled.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Clean & repaint the white wood shelf by the back door.2) The shelf below the prep table is soiled.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The inside & outside of the microwave is soiled.
Location: Cook line
Equipment: Microwave oven
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
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03/05/2012 | Routine |
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