- 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. GARLIC AND OIL 2. PRE-COOKED CHICKEN3. BEAN SPROUTSALL DISCARDED, ALL IN THE TEMPERATURE DANGER ZONE. DO NOT FORGOT TO PUT AWAY PHF OR KEEP IN COOLERREPEAT VIOLATION
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: OBSERVED EMPLOYEE NOT SANITIZING AFTER WASHING CUTTING BOARD
Location: Kitchen
Equipment: 3-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 06/16/14: PERSON IN CHARGE FAILED SERVSAFE EXAM WITH 57/80 ON 04/21/14. WILL RE-SCHEDULE AND RE-TEST
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Location: Dining 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: HOT RICE COOLING WITH SARAN WRAP IN COOLER - COOK REMOVED COVER DURING INSPECTIONREPEAT VIOLATION
Location: Kitchen
Equipment: Walk in cooler
|
09/18/2014 | 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. GARLIC AND OIL 2. PRE-COOKED CHICKEN3. BEAN SPROUTSALL DISCARDED, ALL IN THE TEMPERATURE DANGER ZONE. DO NOT FORGOT TO PUT AWAY PHF OR KEEP IN COOLERREPEAT VIOLATION
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: OBSERVED EMPLOYEE NOT SANITIZING AFTER WASHING CUTTING BOARD
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 06/16/14: PERSON IN CHARGE FAILED SERVSAFE EXAM WITH 57/80 ON 04/21/14. WILL RE-SCHEDULE AND RE-TEST
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Location: Dining 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: HOT RICE COOLING WITH SARAN WRAP IN COOLER - COOK REMOVED COVER DURING INSPECTIONREPEAT VIOLATION
Location: Kitchen
Equipment: Walk in cooler
|
09/04/2014 | Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: DOORS PROPPED OPEN DUE TO EXCESS HEAT IN KITCHENA/C CONTRACTOR IS SCHEDULED TO COME TODAY FOR REPAIRSSEND A COPY OF THE RECEIPT TO PROVE REPAIRS
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. SCREEN DOOR NEEDS TO BE FITTED BETTER TO FIT THE FRAME, THERE IS A GAP OPEN LARGE AT THE TOP ENOUGH FOR PESTS TO ENTER THROUGH THE BACK OF THE KITCHEN2. THE FRONT DOOR WAS PROPPED OPEN. MANAGER CLOSED DURING INSPECTIONCOMPLAINT JUSTIFIED
Location: Kitchen (back)
|
07/02/2014 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. GARLIC AND OIL 2. PRE-COOKED CHICKEN3. BEAN SPROUTSALL DISCARDED, ALL IN THE TEMPERATURE DANGER ZONE. DO NOT FORGOT TO PUT AWAY PHF OR KEEP IN COOLERREPEAT VIOLATION
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: OBSERVED EMPLOYEE NOT SANITIZING AFTER WASHING CUTTING BOARD
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 06/16/14: PERSON IN CHARGE FAILED SERVSAFE EXAM WITH 57/80 ON 04/21/14. WILL RE-SCHEDULE AND RE-TEST
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Location: Dining 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: HOT RICE COOLING WITH SARAN WRAP IN COOLER - COOK REMOVED COVER DURING INSPECTIONREPEAT VIOLATION
Location: Kitchen
Equipment: Walk in cooler
|
06/16/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. GARLIC AND OIL 2. PRE-COOKED CHICKEN3. BEAN SPROUTSALL DISCARDED, ALL IN THE TEMPERATURE DANGER ZONE. DO NOT FORGOT TO PUT AWAY PHF OR KEEP IN COOLERREPEAT VIOLATION
Location: Cook line
- 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: OBSERVED EMPLOYEE NOT SANITIZING AFTER WASHING CUTTING BOARD
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: UNSURE OF WHEN THE CLASS IS SCHEDULED
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Location: Dining 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: HOT RICE COOLING WITH SARAN WRAP IN COOLER - COOK REMOVED COVER DURING INSPECTIONREPEAT VIOLATION
Location: Kitchen
Equipment: Walk in cooler
|
06/02/2014 | Routine |
| No violation noted during this evaluation. | 06/02/2014 | Non-Illness Complaint |
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. UNDER SHELVING WHERE RICE IS KEPT2. UNDER SHELVING IN THE FRONTSHOWED PERSON IN CHARGE WHERE DROPPINGS ARE LOCATED FOR CLEANING
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: NUMEROUS DROPPINGS FOUND UNDER SHELVING WHERE RICE IS KEPT AND WHERE TAKE OUT ITEMS ARE IN THE FRONTCLEAN AND MONITOR RODENT ACTIVITYIF NEW DROPPINGS ARE FOUND - NEED TO CALL A PROFESSIONAL PEST CONTROL OPERATOR TO EXTERMINATE
Location: Kitchen
|
03/04/2014 | Non-Illness Complaint Recheck |
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. UNDER SHELVING WHERE RICE IS KEPT2. UNDER SHELVING IN THE FRONTSHOWED PERSON IN CHARGE WHERE DROPPINGS ARE LOCATED FOR CLEANING
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: NUMEROUS DROPPINGS FOUND UNDER SHELVING WHERE RICE IS KEPT AND WHERE TAKE OUT ITEMS ARE IN THE FRONTCLEAN AND MONITOR RODENT ACTIVITYIF NEW DROPPINGS ARE FOUND - NEED TO CALL A PROFESSIONAL PEST CONTROL OPERATOR TO EXTERMINATE
Location: Kitchen
|
02/25/2014 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Garlic at 59 F - keep inside cooler at all times2. Bean sprouts at 50 F - add ice/water to keep cold--------------------------------12/20/13:1. Garlic at 49 F2. Egg rolls at 49 F
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. Garlic at 59 F - keep inside cooler at all times2. Bean sprouts at 50 F - add ice/water to keep cold--------------------------------12/20/13:1. Garlic at 49 F2. Egg rolls at 49 F
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open cups for employees - use closed containers
Location: Kitchen (back)
Equipment: 3-bay
- 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. Use different tongs to handle raw meats (chicken, beef, shrimp)2. Raw chicken on top of crab rangoons in small homestyle reach in cooler
Location: Cook line
Equipment: Prep Top 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: Dumpling dough in thank you bags, used food grade approved bags only
Location: Kitchen (back)
- 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: Rice stored under sink. Do not store food under the sinks
Location: Kitchen
Equipment: 2-bay
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Two (2) pots of onions open - cover wtih lids/plastic wrap
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leaks at the faucet - repair
Location: Kitchen
Equipment: 2-bay
|
12/27/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Garlic at 59 F - keep inside cooler at all times2. Bean sprouts at 50 F - add ice/water to keep cold--------------------------------12/20/13:1. Garlic at 49 F2. Egg rolls at 49 F
Location: Cook line
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Garlic at 59 F - keep inside cooler at all times2. Bean sprouts at 50 F - add ice/water to keep cold--------------------------------12/20/13:1. Garlic at 49 F2. Egg rolls at 49 F
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open cups for employees - use closed containers
Location: Kitchen (back)
Equipment: 3-bay
- 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. Use different tongs to handle raw meats (chicken, beef, shrimp)2. Raw chicken on top of crab rangoons in small homestyle reach in cooler
Location: Cook line
Equipment: Prep Top 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: Dumpling dough in thank you bags, used food grade approved bags only
Location: Kitchen (back)
- 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: Rice stored under sink. Do not store food under the sinks
Location: Kitchen
Equipment: 2-bay
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Two (2) pots of onions open - cover wtih lids/plastic wrap
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leaks at the faucet - repair
Location: Kitchen
Equipment: 2-bay
|
12/20/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Garlic at 59 F - keep inside cooler at all times2. Bean sprouts at 50 F - add ice/water to keep cold
Location: Cook line
- 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: Open cups for employees - use closed containers
Location: Kitchen (back)
Equipment: 3-bay
- 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. Use different tongs to handle raw meats (chicken, beef, shrimp)2. Raw chicken on top of crab rangoons in small homestyle reach in cooler
Location: Cook line
Equipment: Prep Top 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: Dumpling dough in thank you bags, used food grade approved bags only
Location: Kitchen (back)
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Rice stored under sink. Do not store food under the sinks
Location: Kitchen
Equipment: 2-bay
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Two (2) pots of onions open - cover wtih lids/plastic wrap
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leaks at the faucet - repair
Location: Kitchen
Equipment: 2-bay
|
12/12/2013 | 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) Top of make table cooler at improper temperature. Please repair and monitor cooler. 2) Cooked rice, eggrolls, chicken, and bean sprouts out at room temperature with no temperature control. Keep food at 41 degrees F and below.5/21 Cooked pork and shrimp - Do not store potentially hazardous food on unit if unable to maintain 41 degrees F and 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) Top of make table cooler at improper temperature. Please repair and monitor cooler. 2) Cooked rice, eggrolls, chicken, and bean sprouts out at room temperature with no temperature control. Keep food at 41 degrees F and below.5/21 Cooked pork and shrimp - Do not store potentially hazardous food on unit if unable to maintain 41 degrees F and below.
Location: Cook line
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Person in charge discarded approximately four quarts of cooked chicken at 79 degrees F.
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 chicken stored above individually portioned noodles. Please store below.
Location: Kitchen (front)
Equipment: Reach in cooler
- 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: cans, jugs, egg crates
- 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. FANGUARDS
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE COOLER KEEPS FOOD AT 41 DEGREES F AND BELOW. REPAIR/REPLACE.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean: Shelving above 3-bay and prep sink. rolling rack, door gaskets of make table cooler.
Location: Kitchen
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean: Shelving above 3-bay and prep sink. rolling rack, door gaskets of make table cooler.
Location: Kitchen
Equipment: Make table cooler
- Thermometer location (corrected)
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Location: Cook line
Equipment: Make table cooler
|
05/29/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Top of make table cooler at improper temperature. Please repair and monitor cooler. 2) Cooked rice, eggrolls, chicken, and bean sprouts out at room temperature with no temperature control. Keep food at 41 degrees F and below.5/21 Cooked pork and shrimp - Do not store potentially hazardous food on unit if unable to maintain 41 degrees F and 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) Top of make table cooler at improper temperature. Please repair and monitor cooler. 2) Cooked rice, eggrolls, chicken, and bean sprouts out at room temperature with no temperature control. Keep food at 41 degrees F and below.5/21 Cooked pork and shrimp - Do not store potentially hazardous food on unit if unable to maintain 41 degrees F and below.
Location: Cook line
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Person in charge discarded approximately four quarts of cooked chicken at 79 degrees F.
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 chicken stored above individually portioned noodles. Please store below.
Location: Kitchen (front)
Equipment: Reach in cooler
- 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: cans, jugs, egg crates
- 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. FANGUARDS
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE COOLER KEEPS FOOD AT 41 DEGREES F AND BELOW. REPAIR/REPLACE.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean: Shelving above 3-bay and prep sink. rolling rack, door gaskets of make table cooler.
Location: Kitchen
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean: Shelving above 3-bay and prep sink. rolling rack, door gaskets of make table cooler.
Location: Kitchen
Equipment: Make table cooler
- Thermometer location (corrected)
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Location: Cook line
Equipment: Make table cooler
|
05/21/2013 | 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) Top of make table cooler at improper temperature. Please repair and monitor cooler. 2) Cooked rice, eggrolls, chicken, and bean sprouts out at room temperature with no temperature control. Keep food at 41 degrees F and below.
Location: Cook line
Equipment: Make table cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Top of make table cooler at improper temperature. Please repair and monitor cooler. 2) Cooked rice, eggrolls, chicken, and bean sprouts out at room temperature with no temperature control. Keep food at 41 degrees F and below.
Location: Cook line
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Person in charge discarded approximately four quarts of cooked chicken at 79 degrees F.
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 chicken stored above individually portioned noodles. Please store below.
Location: Kitchen (front)
Equipment: Reach in cooler
- 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: cans, jugs, egg crates
- 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. FANGUARDS
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean: Shelving above 3-bay and prep sink. rolling rack, door gaskets of make table cooler.
Location: Kitchen
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean: Shelving above 3-bay and prep sink. rolling rack, door gaskets of make table cooler.
Location: Kitchen
Equipment: Make table cooler
- Thermometer location
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Location: Cook line
Equipment: Make table cooler
|
05/14/2013 | 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. GARLIC - USE SMALL AMOUNTS OF GARLIC2. EGG ROLLS 3. FRIED CHICKEN
Location: Kitchen
Equipment: Prep table
- 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. GARLIC - USE SMALL AMOUNTS OF GARLIC2. EGG ROLLS 3. FRIED CHICKEN
Location: Kitchen
Equipment: Prep Top Cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN TEA. USE A LID & STRAW OR A CLOSED PERSONAL CUP
Location: Kitchen
Equipment: Prep table
- 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. SMALL COOLER WITH RAW CHICKEN WINGS STORED ABOVE READY TO EAT COOKED CHICKEN2. USING SAME TONGS IN RAW CHICKEN TO HANDLE RAW BEEF AND RAW SHRIMP. USE SEPARATE TONGS TO HANDLE DIFFERENT MEATS01/18/13:1. EGGS STORED OVER NOODLES. STORE RAW EGGS BELOW PRE-COOKED NOODLES
Location: Kitchen
Equipment: Reach in 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. SMALL COOLER WITH RAW CHICKEN WINGS STORED ABOVE READY TO EAT COOKED CHICKEN2. USING SAME TONGS IN RAW CHICKEN TO HANDLE RAW BEEF AND RAW SHRIMP. USE SEPARATE TONGS TO HANDLE DIFFERENT MEATS01/18/13:1. EGGS STORED OVER NOODLES. STORE RAW EGGS BELOW PRE-COOKED NOODLES
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. SMALL COOLER WITH RAW CHICKEN WINGS STORED ABOVE READY TO EAT COOKED CHICKEN2. USING SAME TONGS IN RAW CHICKEN TO HANDLE RAW BEEF AND RAW SHRIMP. USE SEPARATE TONGS TO HANDLE DIFFERENT MEATS01/18/13:1. EGGS STORED OVER NOODLES. STORE RAW EGGS BELOW PRE-COOKED NOODLES
Location: Kitchen
Equipment: 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: DID NOT OBSERVE SANITIZING WHEN WASHING DISHES
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: USING MENUS TO SOAK OIL/GREASE FROM FRIED CHICKEN. DISCONTINUE01/18/13:1. #10 CAN WATER CHESTNUTS. AFTER OPENING, DISCARD. TRANSFER FOODS TO A FOOD GRADE CONTAINER
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: USING MENUS TO SOAK OIL/GREASE FROM FRIED CHICKEN. DISCONTINUE01/18/13:1. #10 CAN WATER CHESTNUTS. AFTER OPENING, DISCARD. TRANSFER FOODS TO A FOOD GRADE CONTAINER
Location: Kitchen
Equipment: Walk in cooler
- 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: DIET COKE STORED WITH CUSTOMER FOOD
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: LARGE PAN WITH COOKED FRIED RICE. NEED TO COOL IN SMALLER BATCHES / FLAT SHEET PANS TO COOL PROPERLY.GOT TOO BUSY TO COOL FOODS PROPERLY
Location: Kitchen
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. BEAN SPROUTS2. CHICKEN
Location: Kitchen
Equipment: Walk in cooler
|
01/18/2013 | 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. GARLIC - USE SMALL AMOUNTS OF GARLIC2. EGG ROLLS 3. FRIED CHICKEN
Location: Kitchen
Equipment: Prep table
- 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. GARLIC - USE SMALL AMOUNTS OF GARLIC2. EGG ROLLS 3. FRIED CHICKEN
Location: Kitchen
Equipment: Prep Top Cooler
- 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: OPEN TEA. USE A LID & STRAW OR A CLOSED PERSONAL CUP
Location: Kitchen
Equipment: Prep table
- 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: 1. SMALL COOLER WITH RAW CHICKEN WINGS STORED ABOVE READY TO EAT COOKED CHICKEN2. USING SAME TONGS IN RAW CHICKEN TO HANDLE RAW BEEF AND RAW SHRIMP. USE SEPARATE TONGS TO HANDLE DIFFERENT MEATS
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. SMALL COOLER WITH RAW CHICKEN WINGS STORED ABOVE READY TO EAT COOKED CHICKEN2. USING SAME TONGS IN RAW CHICKEN TO HANDLE RAW BEEF AND RAW SHRIMP. USE SEPARATE TONGS TO HANDLE DIFFERENT MEATS
Location: Kitchen
Equipment: Prep Top 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: DID NOT OBSERVE SANITIZING WHEN WASHING DISHES
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: USING MENUS TO SOAK OIL/GREASE FROM FRIED CHICKEN. DISCONTINUE
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: DIET COKE STORED WITH CUSTOMER FOOD
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: LARGE PAN WITH COOKED FRIED RICE. NEED TO COOL IN SMALLER BATCHES / FLAT SHEET PANS TO COOL PROPERLY.GOT TOO BUSY TO COOL FOODS PROPERLY
Location: Kitchen
Equipment: Walk in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BEAN SPROUTS2. CHICKEN
Location: Kitchen
Equipment: Walk in cooler
|
01/11/2013 | 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.DOZEN EGGS AT ROOM TEMPERATURE. DISCARDED2. GARLIC & OIL IN TEMPERATURE DANGER ZONE. DISCARDED
Location: Kitchen
Equipment: Prep table
- 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.DOZEN EGGS AT ROOM TEMPERATURE. DISCARDED2. GARLIC & OIL IN TEMPERATURE DANGER ZONE. DISCARDED
Location: Cook line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ANTSSAID THEY USE THEIR OWN SPRAY. CHECK FOR COMMERCIAL PEST CONTROL APPLICATOR
Location: Dining room
- 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: OBSERVED EMPLOYEE DRINKING IN KITCHEN. DRINK MUST HAVE LID AND STRAW
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. BEEF BEHIND BAMBOO SHOOTS2. SHRIMP BEHIND GREEN ONIONS
Location: Kitchen
Equipment: Prep Top Cooler
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE SAID THEY WASH HANDS WITH COLD WATER. USE HOT WATER.
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: HATS x 4
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: PREP TOP COOLER REPLACE
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CARDBOARD STAINED WITH OILS.
Location: Service counter
- 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: CHICKEN WINGSFRIED CHICKEN
Location: Cook line
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: GREEN PEPPERSBROCCOLIBEAN SPROUTSCHICKEN RICE STORED UNDER 2-BAY. DO NOT STORE UNDER 2-BAY
Location: Kitchen
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: GREEN PEPPERSBROCCOLIBEAN SPROUTSCHICKEN RICE STORED UNDER 2-BAY. DO NOT STORE UNDER 2-BAY
Location: Kitchen
Equipment: 2-bay
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: HOMEMADE SCOOP. DISCARD
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: RICE SPOON STORED IN WATER. MUST STORE DRY OR HOT WATER AT ALL TIMES
Location: Kitchen
Equipment: Rice cooker
|
08/30/2012 | Recheck |
| No violation noted during this evaluation. | 08/28/2012 | Non-Illness Complaint |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW EGGS
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEES EATING IN KITCHEN PREP AREA. MUST EAT IN DINING AREA.
Location: Kitchen
|
08/23/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1.DOZEN EGGS AT ROOM TEMPERATURE. DISCARDED2. GARLIC & OIL IN TEMPERATURE DANGER ZONE. DISCARDED
Location: Kitchen
Equipment: Prep table
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1.DOZEN EGGS AT ROOM TEMPERATURE. DISCARDED2. GARLIC & OIL IN TEMPERATURE DANGER ZONE. DISCARDED
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ANTSSAID THEY USE THEIR OWN SPRAY. CHECK FOR COMMERCIAL PEST CONTROL APPLICATOR
Location: Dining room
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OBSERVED EMPLOYEE DRINKING IN KITCHEN. DRINK MUST HAVE LID AND STRAW
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: 1. BEEF BEHIND BAMBOO SHOOTS2. SHRIMP BEHIND GREEN ONIONS
Location: Kitchen
Equipment: Prep Top Cooler
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE SAID THEY WASH HANDS WITH COLD WATER. USE HOT WATER.
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: HATS x 4
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: PREP TOP COOLER REPLACE
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CARDBOARD STAINED WITH OILS.
Location: Service counter
- 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: CHICKEN WINGSFRIED CHICKEN
Location: Cook line
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: GREEN PEPPERSBROCCOLIBEAN SPROUTSCHICKEN RICE STORED UNDER 2-BAY. DO NOT STORE UNDER 2-BAY
Location: Kitchen
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: GREEN PEPPERSBROCCOLIBEAN SPROUTSCHICKEN RICE STORED UNDER 2-BAY. DO NOT STORE UNDER 2-BAY
Location: Kitchen
Equipment: 2-bay
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: HOMEMADE SCOOP. DISCARD
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: RICE SPOON STORED IN WATER. MUST STORE DRY OR HOT WATER AT ALL TIMES
Location: Kitchen
Equipment: Rice cooker
|
08/23/2012 | Routine |
- 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: KEEP ALL RAW FOODS (EX. RAW EGGS) STORED BELOW READY-TO-EAT FOODS AT WALK-IN-COOLER.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Cold top
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: INVERT CLEAN SINGLE-SERVICE ITEMS/UTENSILS PROPERLY.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN AND SANITIZE RESTROOM CEILING VENTS ROUTINELY.
Location: Restroom
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPAIR AND SEAL LOOSE FAUCET ATTACHMENT AT 3-BAY SINK.ENSURE PROPER COLD AND HOT WATER SIGN OR COLOR-CODED KNOBS FOR COLD AND HOT WATER FAUCETS AT 3-BAY SINK AND 2-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPAIR AND SEAL LOOSE FAUCET ATTACHMENT AT 3-BAY SINK.ENSURE PROPER COLD AND HOT WATER SIGN OR COLOR-CODED KNOBS FOR COLD AND HOT WATER FAUCETS AT 3-BAY SINK AND 2-BAY SINK.
Location: Kitchen
Equipment: 2-bay
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED COLD DRINKS REFRIGERATION UNIT INTERIOR SURFACES (EX. FANGUARDS, DOOR TRACKS, ETC).
Location: Dining room
Equipment: Reach in cooler
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Restroom
|
04/11/2012 | Routine |
Restaurant representatives - add corrected or new information about NEW CHINA WOK, 5317 W 10TH ST, Speedway, IN »