- 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: GARLIC AND OIL MIXTURE OUT ON COOK LINE WITH NO TEMPERATURE CONTROL.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
- Toxic labeling/original containers (corrected)
Label identifying toxic information from manufacturer missing from bottle.
Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
Comments: UNLABELED SPRAY BOTTLE AND UNLABELED PUMP SPRAY CONTAINER. OWNER STATES ITEMS ARE CLEANER AND DEGREASER.LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: MEDICINES AND TOOLS STORED NEXT TO CLEAN UTENSILS AND FOOD ITEMS. SEPERATE TOXIC MATERIALS AND TOOLS FROM CLEAN UTENSILS AND FOOD PRODUCTS.
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: OPEN BOTLLES OF LYE CRYSTALS, CONTAINERS OF MOTOR OIL, JUG OF HERBICIDE, OPEN CONTAINER OF MOUSE POISON , ETC INSIDE ESTABLISHMENT. REMOVE ALL TOXINS FROM ESTABLISHMENT. UTILIZE CHEMICALS THAT ARE APPROVED FOR FOOD ESTABLISHMENTS ONLY.
Location: Kitchen
- 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: HOUSE FLIES AND FRUIT FLIES NOTED INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
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 OVER PRODUCE IN WALK IN COOLER. STORE RAW ANIMAL FOODS BELOW PRODUCE.
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: USED CANS USED FOR CONTAINERS, OLD GROCERY BAGS USED FOR FOOD STORAGE ETC. USE APPROVED FOOD GRADE CONTAINERS AND DO NOT RE-USE SINGLE SERVICE ITEMS.
Location: Kitchen
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CEILING TILES STORED IN WOMEN'S RESTROOM. DO NOT USE THE RESTROOM FOR STORAGE.
Location: Womens restroom
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN WET MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: UNLABELED CONTAINERS OF RICE, FLOUR, SUGAR ETC. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION. LID CLOSED CORRECTED ON SITE.
Location: Dumpster area
- 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: VENT HOOD SOILED, CLEAN. SERVICE AND RE-TAG HOOD.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MISSING AND DAMAGED CEILING TILES IN KITCHEN. REPLACE TILES WHERE NEEDED.
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: WALLS, FLOORS AND CEILINGS ARE SOILED AT COOK LINE, DINING ROOM, EMPLOYEE RESTROOM AND WALK IN COOLER ARE SOILED.CLEAN AS NEEDED.
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: WALLS, FLOORS AND CEILINGS ARE SOILED AT COOK LINE, DINING ROOM, EMPLOYEE RESTROOM AND WALK IN COOLER ARE SOILED.CLEAN AS NEEDED.
Location: Dining room
- 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: WALLS, FLOORS AND CEILINGS ARE SOILED AT COOK LINE, DINING ROOM, EMPLOYEE RESTROOM AND WALK IN COOLER ARE SOILED.CLEAN AS NEEDED.
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: WALLS, FLOORS AND CEILINGS ARE SOILED AT COOK LINE, DINING ROOM, EMPLOYEE RESTROOM AND WALK IN COOLER ARE SOILED.CLEAN AS NEEDED.
Location: Emp restroom
- 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: 3 CHEST FREEZERS MISSING THERMOMETERS. PROVIDE THERMOMETERS FOR ALL EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.
Location: Kitchen
Equipment: Chest 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: OPEN AND UNCOVERED FOODS ALL OVER KITCHEN AND WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: MULTIPLE OPEN CONTAINERS OF BULK FOODS. COVER ALL BULK FOODS WITH TIGHT FITTING LIDS.
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.INSIDE OF PREP TOP COOLER SOILED AND HAS DIRTY RAGS INSIDE OF COOLER. CLEAN COOLER AND REMOVE RAGS.2. PREP SINK SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.INSIDE OF PREP TOP COOLER SOILED AND HAS DIRTY RAGS INSIDE OF COOLER. CLEAN COOLER AND REMOVE RAGS.2. PREP SINK SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Prep sink
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: ALL COOKING EQUIPMENT AND WARMING CABINET ARE SOILED. CLEAN ALL EQUIPMENT.
Location: Cook line
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED TRASH CAN IN WOMENS RESTROOM.Provide a covered trash can.
Location: Womens restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KIT TO CHECK 3-BAY AND SANITIZER BUCKET CONCENTRATIONS.PROVIDE TEST KIT.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: WIRE SHELVES LINED WITH SOILED CARDBOARD. REMOVE CARD BOARD AND CLEAN SHELVES.
Location: Kitchen
Equipment: Wire shelving
- 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: SINGLE SERVICE SOUP CONTAINERS USED FOR SCOOPS IN RICE COOKERS AND BULK FOOD CONTAINERS. USE A SCOOP WITH A HANDLE.
Location: Kitchen
|
10/21/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: GARLIC AND OIL MIXTURE OUT ON COOK LINE WITH NO TEMPERATURE CONTROL.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
- Toxic labeling/original containers
Label identifying toxic information from manufacturer missing from bottle.
Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
Comments: UNLABELED SPRAY BOTTLE AND UNLABELED PUMP SPRAY CONTAINER. OWNER STATES ITEMS ARE CLEANER AND DEGREASER.LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: MEDICINES AND TOOLS STORED NEXT TO CLEAN UTENSILS AND FOOD ITEMS. SEPERATE TOXIC MATERIALS AND TOOLS FROM CLEAN UTENSILS AND FOOD PRODUCTS.
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: OPEN BOTLLES OF LYE CRYSTALS, CONTAINERS OF MOTOR OIL, JUG OF HERBICIDE, OPEN CONTAINER OF MOUSE POISON , ETC INSIDE ESTABLISHMENT. REMOVE ALL TOXINS FROM ESTABLISHMENT. UTILIZE CHEMICALS THAT ARE APPROVED FOR FOOD ESTABLISHMENTS ONLY.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: HOUSE FLIES AND FRUIT FLIES NOTED INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
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: RAW BEEF OVER PRODUCE IN WALK IN COOLER. STORE RAW ANIMAL FOODS BELOW PRODUCE.
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: USED CANS USED FOR CONTAINERS, OLD GROCERY BAGS USED FOR FOOD STORAGE ETC. USE APPROVED FOOD GRADE CONTAINERS AND DO NOT RE-USE SINGLE SERVICE ITEMS.
Location: Kitchen
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CEILING TILES STORED IN WOMEN'S RESTROOM. DO NOT USE THE RESTROOM FOR STORAGE.
Location: Womens restroom
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN WET MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: UNLABELED CONTAINERS OF RICE, FLOUR, SUGAR ETC. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Dry storage
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION. LID CLOSED CORRECTED ON SITE.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT HOOD SOILED, CLEAN. SERVICE AND RE-TAG HOOD.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MISSING AND DAMAGED CEILING TILES IN KITCHEN. REPLACE TILES WHERE NEEDED.
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: WALLS, FLOORS AND CEILINGS ARE SOILED AT COOK LINE, DINING ROOM, EMPLOYEE RESTROOM AND WALK IN COOLER ARE SOILED.CLEAN AS NEEDED.
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: WALLS, FLOORS AND CEILINGS ARE SOILED AT COOK LINE, DINING ROOM, EMPLOYEE RESTROOM AND WALK IN COOLER ARE SOILED.CLEAN AS NEEDED.
Location: Dining room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALLS, FLOORS AND CEILINGS ARE SOILED AT COOK LINE, DINING ROOM, EMPLOYEE RESTROOM AND WALK IN COOLER ARE SOILED.CLEAN AS NEEDED.
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: WALLS, FLOORS AND CEILINGS ARE SOILED AT COOK LINE, DINING ROOM, EMPLOYEE RESTROOM AND WALK IN COOLER ARE SOILED.CLEAN AS NEEDED.
Location: Emp restroom
- 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: 3 CHEST FREEZERS MISSING THERMOMETERS. PROVIDE THERMOMETERS FOR ALL EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.
Location: Kitchen
Equipment: Chest 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: OPEN AND UNCOVERED FOODS ALL OVER KITCHEN AND WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: MULTIPLE OPEN CONTAINERS OF BULK FOODS. COVER ALL BULK FOODS WITH TIGHT FITTING LIDS.
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.INSIDE OF PREP TOP COOLER SOILED AND HAS DIRTY RAGS INSIDE OF COOLER. CLEAN COOLER AND REMOVE RAGS.2. PREP SINK SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.INSIDE OF PREP TOP COOLER SOILED AND HAS DIRTY RAGS INSIDE OF COOLER. CLEAN COOLER AND REMOVE RAGS.2. PREP SINK SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Prep sink
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: ALL COOKING EQUIPMENT AND WARMING CABINET ARE SOILED. CLEAN ALL EQUIPMENT.
Location: Cook line
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED TRASH CAN IN WOMENS RESTROOM.Provide a covered trash can.
Location: Womens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO TEST KIT TO CHECK 3-BAY AND SANITIZER BUCKET CONCENTRATIONS.PROVIDE TEST KIT.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: WIRE SHELVES LINED WITH SOILED CARDBOARD. REMOVE CARD BOARD AND CLEAN SHELVES.
Location: Kitchen
Equipment: Wire shelving
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SINGLE SERVICE SOUP CONTAINERS USED FOR SCOOPS IN RICE COOKERS AND BULK FOOD CONTAINERS. USE A SCOOP WITH A HANDLE.
Location: Kitchen
|
10/14/2014 | Routine |
- 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: OLD RICE FOUND IN SECOND RICE COOKER - NOT BEING KEPT HOT AND UNSURE OF HOW OLD RICE WAS
Location: Cook line
Equipment: Rice cooker
- 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: GARLIC AND OIL MIXTURE ABOVE 41 F, PIC MOVED TO PREP TOP COOLER----------------------------------04/01/14: GARLIC AT 60 F, DISCARDED DURING INSPECTION
Location: Cook line
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: RICE COOKER HAD A SCOOP WITHOUT HANDLES - DISCARDED DURING INSPECTION
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: OLD CARDBOARD WITH OIL AND STAINLESS STEEL TABLE IS NOT CLEAN UNDER THE CARDBOARDCLEAN EVERYDAY
Location: Cook line
Equipment: Prep table
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: CANS INSIDE HOLDING WATER
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER OVER 200 PPM - TEST STRIP WAS BLACK
Location: Cook line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 04/30/14:MANAGER FAILED SERVSAFE EXAM
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING TILES ARE WATER DAMAGED
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING TILES ARE WATER DAMAGED
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Rice cooker
- 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 SPOON CAN ONLY BE STORED IN HOT WATER, COLD WATER, OR IN THE FOOD
Location: Cook line
Equipment: Rice cooker
|
05/19/2014 | 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: OLD RICE FOUND IN SECOND RICE COOKER - NOT BEING KEPT HOT AND UNSURE OF HOW OLD RICE WAS
Location: Cook line
Equipment: Rice cooker
- 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: GARLIC AND OIL MIXTURE ABOVE 41 F, PIC MOVED TO PREP TOP COOLER----------------------------------04/01/14: GARLIC AT 60 F, DISCARDED DURING INSPECTION
Location: Cook line
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: RICE COOKER HAD A SCOOP WITHOUT HANDLES - DISCARDED DURING INSPECTION
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: OLD CARDBOARD WITH OIL AND STAINLESS STEEL TABLE IS NOT CLEAN UNDER THE CARDBOARDCLEAN EVERYDAY
Location: Cook line
Equipment: Prep table
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: CANS INSIDE HOLDING WATER
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER OVER 200 PPM - TEST STRIP WAS BLACK
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 04/30/14:MANAGER FAILED SERVSAFE EXAM
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING TILES ARE WATER DAMAGED
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING TILES ARE WATER DAMAGED
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Rice cooker
- 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 SPOON CAN ONLY BE STORED IN HOT WATER, COLD WATER, OR IN THE FOOD
Location: Cook line
Equipment: Rice cooker
|
05/07/2014 | 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: OLD RICE FOUND IN SECOND RICE COOKER - NOT BEING KEPT HOT AND UNSURE OF HOW OLD RICE WAS
Location: Cook line
Equipment: Rice cooker
- 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: GARLIC AND OIL MIXTURE ABOVE 41 F, PIC MOVED TO PREP TOP COOLER----------------------------------04/01/14: GARLIC AT 60 F, DISCARDED DURING INSPECTION
Location: Cook line
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: RICE COOKER HAD A SCOOP WITHOUT HANDLES - DISCARDED DURING INSPECTION
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: OLD CARDBOARD WITH OIL AND STAINLESS STEEL TABLE IS NOT CLEAN UNDER THE CARDBOARDCLEAN EVERYDAY
Location: Cook line
Equipment: Prep table
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: CANS INSIDE HOLDING WATER
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER OVER 200 PPM - TEST STRIP WAS BLACK
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 04/30/14:MANAGER FAILED SERVSAFE EXAM
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING TILES ARE WATER DAMAGED
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING TILES ARE WATER DAMAGED
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Rice cooker
- 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 SPOON CAN ONLY BE STORED IN HOT WATER, COLD WATER, OR IN THE FOOD
Location: Cook line
Equipment: Rice cooker
|
04/30/2014 | 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: OLD RICE FOUND IN SECOND RICE COOKER - NOT BEING KEPT HOT AND UNSURE OF HOW OLD RICE WAS
Location: Cook line
Equipment: Rice cooker
- 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: GARLIC AND OIL MIXTURE ABOVE 41 F, PIC MOVED TO PREP TOP COOLER----------------------------------04/01/14: GARLIC AT 60 F, DISCARDED DURING INSPECTION
Location: Cook line
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: RICE COOKER HAD A SCOOP WITHOUT HANDLES - DISCARDED DURING INSPECTION
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: OLD CARDBOARD WITH OIL AND STAINLESS STEEL TABLE IS NOT CLEAN UNDER THE CARDBOARDCLEAN EVERYDAY
Location: Cook line
Equipment: Prep table
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: CANS INSIDE HOLDING WATER
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER OVER 200 PPM - TEST STRIP WAS BLACK
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING TILES ARE WATER DAMAGED
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING TILES ARE WATER DAMAGED
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Rice cooker
- 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 SPOON CAN ONLY BE STORED IN HOT WATER, COLD WATER, OR IN THE FOOD
Location: Cook line
Equipment: Rice cooker
|
04/01/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: OLD RICE FOUND IN SECOND RICE COOKER - NOT BEING KEPT HOT AND UNSURE OF HOW OLD RICE WAS
Location: Cook line
Equipment: Rice cooker
- 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: GARLIC AND OIL MIXTURE ABOVE 41 F, PIC MOVED TO PREP TOP COOLER
Location: Cook line
- Minimize contact (Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: RICE COOKER HAD A SCOOP WITHOUT HANDLES - DISCARDED DURING INSPECTION
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: OLD CARDBOARD WITH OIL AND STAINLESS STEEL TABLE IS NOT CLEAN UNDER THE CARDBOARDCLEAN EVERYDAY
Location: Cook line
Equipment: Prep table
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: CANS INSIDE HOLDING WATER
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER OVER 200 PPM - TEST STRIP WAS BLACK
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING TILES ARE WATER DAMAGED
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING TILES ARE WATER DAMAGED
Location: Restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Rice cooker
- 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 SPOON CAN ONLY BE STORED IN HOT WATER, COLD WATER, OR IN THE FOOD
Location: Cook line
Equipment: Rice cooker
|
03/25/2014 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provided signage to manager during inspection
- 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. FRIED RICE IN TEMPERATURE IN RICE COOKER - DISCARDED -------------------------------------08/28/13:FRIED RICE IN RICE COOKER BELOW 135 F / RE-HEATED TO 165 F. FRIED RICE HAS TO HOT HOLD AT 135 F
Location: Kitchen
Equipment: Rice cooker
- 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. FRESH GARLIC IN TEMPERATURE DANGER ZONE - DISCARDED DURING INSPECTION
Location: Cook line
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED BLUE CHEMICAL WITH NO NAME
Location: Kitchen
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: USE HANDLED SCOOPS FOR BULK CONTAINERS - USING PORTION CUPS WITHOUT HANDLES
- 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 VEGETABLES IN WALK IN COOLER2. RAW CHICKEN STORED ABOVE SAUCES IN PREP COOLER
Location: Kitchen
Equipment: Walk 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. RAW CHICKEN STORED ABOVE VEGETABLES IN WALK IN COOLER2. RAW CHICKEN STORED ABOVE SAUCES IN PREP COOLER
Equipment: Prep Top Cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER SET UP DURING COOKING - MADE DURING INSPECTION
Location: Cook line
- 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. USING CARDBOARD BOXES FOR FRIED CHICKEN - DISCARDED2. CUT JUG AS A SCOOP - DISCARDED
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: CLEAN COOKWARE STORED IN MOP SINK - DISCONTINUE
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. SOILED FLOOR WITH OIL BUILD UP UNDER THE FRYERS2. SOILED FLOOR WITH OLD RICE IN CORNER BY SMOKER NEEDS TO BE CLEANED 3. SOILED WALL BY THE OLD RICE COOKER4. SOILED FLOOR UNDER THREE-BAY AREA
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. SOILED FLOOR WITH OIL BUILD UP UNDER THE FRYERS2. SOILED FLOOR WITH OLD RICE IN CORNER BY SMOKER NEEDS TO BE CLEANED 3. SOILED WALL BY THE OLD RICE COOKER4. SOILED FLOOR UNDER THREE-BAY AREA
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: TOWELS ARE STORED ON COOKLINE
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. COOLING IN LARGE PORTIONS - COOL IN SMALLER PORTIONS AND DO NOT LEAVE OUT EXTENDED AMOUNT OF TIME2. LARGE CONTAINER OF COOKED FRIED CHICKEN IN DRINK COOLER AT 67 F MADE FROM THE SAME BATCH
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.
Location: Kitchen
Equipment: Prep Top Cooler
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: DISCONTINUE - WASH AT THE HANDSINK WITH SOAP AND PAPER TOWELS
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: 1. UTENSILS STORED IN WATER - DISCONTINUE
Location: Kitchen
Equipment: Rice cooker
|
09/04/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provided signage to manager during inspection
- 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. FRIED RICE IN TEMPERATURE IN RICE COOKER - DISCARDED -------------------------------------08/28/13:FRIED RICE IN RICE COOKER BELOW 135 F / RE-HEATED TO 165 F. FRIED RICE HAS TO HOT HOLD AT 135 F
Location: Kitchen
Equipment: Rice cooker
- 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. FRESH GARLIC IN TEMPERATURE DANGER ZONE - DISCARDED DURING INSPECTION
Location: Cook line
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED BLUE CHEMICAL WITH NO NAME
Location: Kitchen
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: USE HANDLED SCOOPS FOR BULK CONTAINERS - USING PORTION CUPS WITHOUT HANDLES
- 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 VEGETABLES IN WALK IN COOLER2. RAW CHICKEN STORED ABOVE SAUCES IN PREP COOLER
Location: Kitchen
Equipment: Walk 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. RAW CHICKEN STORED ABOVE VEGETABLES IN WALK IN COOLER2. RAW CHICKEN STORED ABOVE SAUCES IN PREP COOLER
Equipment: Prep Top Cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER SET UP DURING COOKING - MADE DURING INSPECTION
Location: Cook line
- 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. USING CARDBOARD BOXES FOR FRIED CHICKEN - DISCARDED2. CUT JUG AS A SCOOP - DISCARDED
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: CLEAN COOKWARE STORED IN MOP SINK - DISCONTINUE
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. SOILED FLOOR WITH OIL BUILD UP UNDER THE FRYERS2. SOILED FLOOR WITH OLD RICE IN CORNER BY SMOKER NEEDS TO BE CLEANED 3. SOILED WALL BY THE OLD RICE COOKER4. SOILED FLOOR UNDER THREE-BAY AREA
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. SOILED FLOOR WITH OIL BUILD UP UNDER THE FRYERS2. SOILED FLOOR WITH OLD RICE IN CORNER BY SMOKER NEEDS TO BE CLEANED 3. SOILED WALL BY THE OLD RICE COOKER4. SOILED FLOOR UNDER THREE-BAY AREA
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: TOWELS ARE STORED ON COOKLINE
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. COOLING IN LARGE PORTIONS - COOL IN SMALLER PORTIONS AND DO NOT LEAVE OUT EXTENDED AMOUNT OF TIME2. LARGE CONTAINER OF COOKED FRIED CHICKEN IN DRINK COOLER AT 67 F MADE FROM THE SAME BATCH
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.
Location: Kitchen
Equipment: Prep Top Cooler
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: DISCONTINUE - WASH AT THE HANDSINK WITH SOAP AND PAPER TOWELS
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: 1. UTENSILS STORED IN WATER - DISCONTINUE
Location: Kitchen
Equipment: Rice cooker
|
08/28/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provided signage to manager during inspection
- Hot holding (corrected on site)
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. FRIED RICE IN TEMPERATURE IN RICE COOKER - DISCARDED
Location: Kitchen
Equipment: Rice cooker
- 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. FRESH GARLIC IN TEMPERATURE DANGER ZONE - DISCARDED DURING INSPECTION
Location: Cook line
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED BLUE CHEMICAL WITH NO NAME
Location: Kitchen
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: USE HANDLED SCOOPS FOR BULK CONTAINERS - USING PORTION CUPS WITHOUT HANDLES
- 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. RAW CHICKEN STORED ABOVE VEGETABLES IN WALK IN COOLER2. RAW CHICKEN STORED ABOVE SAUCES IN PREP COOLER
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW CHICKEN STORED ABOVE VEGETABLES IN WALK IN COOLER2. RAW CHICKEN STORED ABOVE SAUCES IN PREP COOLER
Equipment: Prep Top Cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER SET UP DURING COOKING - MADE DURING INSPECTION
Location: Cook line
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. USING CARDBOARD BOXES FOR FRIED CHICKEN - DISCARDED2. CUT JUG AS A SCOOP - DISCARDED
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: CLEAN COOKWARE STORED IN MOP SINK - DISCONTINUE
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. SOILED FLOOR WITH OIL BUILD UP UNDER THE FRYERS2. SOILED FLOOR WITH OLD RICE IN CORNER BY SMOKER NEEDS TO BE CLEANED 3. SOILED WALL BY THE OLD RICE COOKER4. SOILED FLOOR UNDER THREE-BAY AREA
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. SOILED FLOOR WITH OIL BUILD UP UNDER THE FRYERS2. SOILED FLOOR WITH OLD RICE IN CORNER BY SMOKER NEEDS TO BE CLEANED 3. SOILED WALL BY THE OLD RICE COOKER4. SOILED FLOOR UNDER THREE-BAY AREA
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: TOWELS ARE STORED ON COOKLINE
Location: Cook line
- 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: 1. COOLING IN LARGE PORTIONS - COOL IN SMALLER PORTIONS AND DO NOT LEAVE OUT EXTENDED AMOUNT OF TIME2. LARGE CONTAINER OF COOKED FRIED CHICKEN IN DRINK COOLER AT 67 F MADE FROM THE SAME BATCH
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.
Location: Kitchen
Equipment: Prep Top Cooler
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: DISCONTINUE - WASH AT THE HANDSINK WITH SOAP AND PAPER TOWELS
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: 1. UTENSILS STORED IN WATER - DISCONTINUE
Location: Kitchen
Equipment: Rice cooker
|
08/22/2013 | 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 in the temperature danger zone. 2. Fried rice in rice cooker at 50 FREPEAT VIOLATION
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: Raw chicken thawing above shrimp------------------------03/15/13:1. Raw chicken and beef stored over pre-cooked beef2. Raw chicken stored over raw beef3. Raw beef stored over raw fish
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 1-bay leaks at cold faucet and in the middle2. No cold water available at the 1-bay sink
Location: Kitchen (back)
Equipment: Veg. Sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No sanitizer set up during inspection to wipe down food contact surfaces during prep
Location: Kitchen (back)
Equipment: -
- 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. Menus used for eggrolls2. Menus used for wonton crackersDISCONTINUE
Location: Cook line
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- 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: Last hood cleaning sticker was in March 2012. Schedule a hood cleaning ASAP, overdue more than 6 months. Did not schedule in September for second cleaning in 2012
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. Grease build up, cracked eggs, old cans, old food under cookline and fryers. Clean more frequently2. Dry storage, rice and debris under shelving. Clean more frequently-----------------------------03/15/13:1. Clean grease under the fryers more frequently, 2. The cookline floor is clean
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. Grease build up, cracked eggs, old cans, old food under cookline and fryers. Clean more frequently2. Dry storage, rice and debris under shelving. Clean more frequently-----------------------------03/15/13:1. Clean grease under the fryers more frequently, 2. The cookline floor is clean
Location: Dry storage
- 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 bowl of fried chicken 2. Large container of fried riceStop using large containers, use small, shallow, flat containers to cool more effectively. REPEAT VIOLATION
Location: Kitchen
Equipment: 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.
Location: Kitchen
Equipment: Can opener
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Heavily soiled with old rice debris.
Location: Kitchen
Equipment: Rice cooker
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
Equipment: Hand sink
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Mens restroom
- 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: 1. Replace scoops for handled scoops x 62. #10 can ketchup - Discard and transfer foods to a food grade approved container3. Thank you bags holding frozen egg rolls4. Homemade rice scoop out of plastic jugALL REPEAT VIOLATIONS
Location: Kitchen
Equipment: Prep Top Cooler
- 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: 1. Replace scoops for handled scoops x 62. #10 can ketchup - Discard and transfer foods to a food grade approved container3. Thank you bags holding frozen egg rolls4. Homemade rice scoop out of plastic jugALL REPEAT VIOLATIONS
Location: Kitchen
Equipment: Rice cooker
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Replace scoops for handled scoops x 62. #10 can ketchup - Discard and transfer foods to a food grade approved container3. Thank you bags holding frozen egg rolls4. Homemade rice scoop out of plastic jugALL REPEAT VIOLATIONS
Location: Dry storage
- 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: 1. Replace scoops for handled scoops x 62. #10 can ketchup - Discard and transfer foods to a food grade approved container3. Thank you bags holding frozen egg rolls4. Homemade rice scoop out of plastic jugALL REPEAT VIOLATIONS
Location: Kitchen (back)
Equipment: Chest freezer
|
03/25/2013 | 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. Garlic in the temperature danger zone. 2. Fried rice in rice cooker at 50 FREPEAT VIOLATION
Location: Cook line
- 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 thawing above shrimp------------------------03/15/13:1. Raw chicken and beef stored over pre-cooked beef2. Raw chicken stored over raw beef3. Raw beef stored over raw fish
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 1-bay leaks at cold faucet and in the middle2. No cold water available at the 1-bay sink
Location: Kitchen (back)
Equipment: Veg. Sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No sanitizer set up during inspection to wipe down food contact surfaces during prep
Location: Kitchen (back)
Equipment: -
- 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. Menus used for eggrolls2. Menus used for wonton crackersDISCONTINUE
Location: Cook line
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- 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: Last hood cleaning sticker was in March 2012. Schedule a hood cleaning ASAP, overdue more than 6 months. Did not schedule in September for second cleaning in 2012
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. Grease build up, cracked eggs, old cans, old food under cookline and fryers. Clean more frequently2. Dry storage, rice and debris under shelving. Clean more frequently-----------------------------03/15/13:1. Clean grease under the fryers more frequently, 2. The cookline floor is clean
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. Grease build up, cracked eggs, old cans, old food under cookline and fryers. Clean more frequently2. Dry storage, rice and debris under shelving. Clean more frequently-----------------------------03/15/13:1. Clean grease under the fryers more frequently, 2. The cookline floor is clean
Location: Dry storage
- 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 bowl of fried chicken 2. Large container of fried riceStop using large containers, use small, shallow, flat containers to cool more effectively. REPEAT VIOLATION
Location: Kitchen
Equipment: 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.
Location: Kitchen
Equipment: Can opener
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Heavily soiled with old rice debris.
Location: Kitchen
Equipment: Rice cooker
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
Equipment: Hand sink
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Mens restroom
- 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: 1. Replace scoops for handled scoops x 62. #10 can ketchup - Discard and transfer foods to a food grade approved container3. Thank you bags holding frozen egg rolls4. Homemade rice scoop out of plastic jugALL REPEAT VIOLATIONS
Location: Kitchen
Equipment: Prep Top Cooler
- 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: 1. Replace scoops for handled scoops x 62. #10 can ketchup - Discard and transfer foods to a food grade approved container3. Thank you bags holding frozen egg rolls4. Homemade rice scoop out of plastic jugALL REPEAT VIOLATIONS
Location: Kitchen
Equipment: Rice cooker
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Replace scoops for handled scoops x 62. #10 can ketchup - Discard and transfer foods to a food grade approved container3. Thank you bags holding frozen egg rolls4. Homemade rice scoop out of plastic jugALL REPEAT VIOLATIONS
Location: Dry storage
- 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: 1. Replace scoops for handled scoops x 62. #10 can ketchup - Discard and transfer foods to a food grade approved container3. Thank you bags holding frozen egg rolls4. Homemade rice scoop out of plastic jugALL REPEAT VIOLATIONS
Location: Kitchen (back)
Equipment: Chest freezer
|
03/15/2013 | 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 in the temperature danger zone. 2. Fried rice in rice cooker at 50 FREPEAT VIOLATION
Location: Cook line
- 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 thawing above shrimp
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 1-bay leaks at cold faucet and in the middle2. No cold water available at the 1-bay sink
Location: Kitchen (back)
Equipment: Veg. Sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No sanitizer set up during inspection to wipe down food contact surfaces during prep
Location: Kitchen (back)
Equipment: -
- 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. Menus used for eggrolls2. Menus used for wonton crackersDISCONTINUE
Location: Cook line
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- 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: Last hood cleaning sticker was in March 2012. Schedule a hood cleaning ASAP, overdue more than 6 months. Did not schedule in September for second cleaning in 2012
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. Grease build up, cracked eggs, old cans, old food under cookline and fryers. Clean more frequently2. Dry storage, rice and debris under shelving. Clean more frequently
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. Grease build up, cracked eggs, old cans, old food under cookline and fryers. Clean more frequently2. Dry storage, rice and debris under shelving. Clean more frequently
Location: Dry storage
- 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: 1. Large bowl of fried chicken 2. Large container of fried riceStop using large containers, use small, shallow, flat containers to cool more effectively. REPEAT VIOLATION
Location: Kitchen
Equipment: 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.
Location: Kitchen
Equipment: Can opener
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Heavily soiled with old rice debris.
Location: Kitchen
Equipment: Rice cooker
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
Equipment: Hand sink
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Location: Mens restroom
- 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: 1. Replace scoops for handled scoops x 62. #10 can ketchup - Discard and transfer foods to a food grade approved container3. Thank you bags holding frozen egg rolls4. Homemade rice scoop out of plastic jugALL REPEAT VIOLATIONS
Location: Kitchen
Equipment: Prep Top Cooler
- 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: 1. Replace scoops for handled scoops x 62. #10 can ketchup - Discard and transfer foods to a food grade approved container3. Thank you bags holding frozen egg rolls4. Homemade rice scoop out of plastic jugALL REPEAT VIOLATIONS
Location: Kitchen
Equipment: Rice cooker
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Replace scoops for handled scoops x 62. #10 can ketchup - Discard and transfer foods to a food grade approved container3. Thank you bags holding frozen egg rolls4. Homemade rice scoop out of plastic jugALL REPEAT VIOLATIONS
Location: Dry storage
- 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: 1. Replace scoops for handled scoops x 62. #10 can ketchup - Discard and transfer foods to a food grade approved container3. Thank you bags holding frozen egg rolls4. Homemade rice scoop out of plastic jugALL REPEAT VIOLATIONS
Location: Kitchen (back)
Equipment: Chest freezer
|
03/04/2013 | Routine |
- Mechanical equipment (corrected)
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: No heat provided in the winter.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling tiles are water stained and damaged. Cannot determine source / cause of water damage (roof/leaking pipe?)Assess damage and replace ceiling tiles.
Location: Dining room
|
01/14/2013 | Non-Illness Complaint 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: No heat provided in the winter.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling tiles are water stained and damaged. Cannot determine source / cause of water damage (roof/leaking pipe?)Assess damage and replace ceiling tiles.
Location: Dining room
|
01/07/2013 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: GARLIC & OIL AT 70 F IN TEMPERATURE DANGER ZONE - DISCARDEDWHOLE GARLIC IS OKAY TO PUT ON COOK LINEMUST STORE CUT/MINCED/CRUSHED GARLIC COLD
Location: Kitchen
Equipment: -
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 0 PPM x 2
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. THANK YOU BAGS IN USE2. OPEN CANS NOT DISCARDED AFTER OPENING3. RE-USING CARDBOARD BOX TO HOLD COOKED EGG ROLLSREPEAT VIOLATION
Location: Service counter
Equipment: Reach in cooler (2 door)
- 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. THANK YOU BAGS IN USE2. OPEN CANS NOT DISCARDED AFTER OPENING3. RE-USING CARDBOARD BOX TO HOLD COOKED EGG ROLLSREPEAT VIOLATION
Location: Kitchen
Equipment: Chest freezer
- 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. THANK YOU BAGS IN USE2. OPEN CANS NOT DISCARDED AFTER OPENING3. RE-USING CARDBOARD BOX TO HOLD COOKED EGG ROLLSREPEAT VIOLATION
Location: Kitchen
Equipment: 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. THANK YOU BAGS IN USE2. OPEN CANS NOT DISCARDED AFTER OPENING3. RE-USING CARDBOARD BOX TO HOLD COOKED EGG ROLLSREPEAT VIOLATION
Location: Kitchen
Equipment: Prep Top Cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESION SYSTEM TAGGED 2010 AND FIRE EXTINGUISHER TAGGED 2010 - NEEDS UPDATED EVERY YEAR
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: TO GO CONTAINERS ON THE FLOOR
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: TO GO CONTAINERS ON THE FLOOR
Location: Dining 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: REAR SCREEN DOOR HAS SMALL HOLE TO ALLOW PESTS TO ENTER ESTABLISHMENT - COVER AND REPAIR TO PREVENT - SOME FLIES IN KITCHEN
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: 1. HOLE NEXT TO GREASE TRAP OPEN - CLOSE TO PREVENT TRIP HAZARDS - HOLDING SOILED WATER2. CEILING OPEN EXPOSING FLEX DUCT - PUT BACK IN CEILING AND PUT THE CEILING TILE BACK - CAN BLOW DEBRIS FROM ABOVE INTO KITCHEN AREA
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: RICE AND DEBRIS ON FLOOR IN STORAGE AREA - SWEEP
Location: Dry storage
- 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: COOKED CHICKEN COOKED IN LARGE BOWLS - MONITOR10/19/12:LARGE BOWLS OF CHICKEN COOLING AT ROOM TEMPERATURE
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: COOKED CHICKEN COOKED IN LARGE BOWLS - MONITOR10/19/12:LARGE BOWLS OF CHICKEN COOLING AT ROOM TEMPERATURE
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Prep Top 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.
Location: Kitchen
Equipment: Rice cooker
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Comments: 1. HOMEMADE SCOOP - DISCARDED - STOP USING OLD CONTAINERS - USE A SCOOP WITH HANDLE2. LARGE KNIFE NOT STRAIGHT EDGE ANYMORE10/19/12:HOMEMADE SCOOP BACK - DISCARDED
Location: Kitchen
Equipment: Rice cooker
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Comments: 1. HOMEMADE SCOOP - DISCARDED - STOP USING OLD CONTAINERS - USE A SCOOP WITH HANDLE2. LARGE KNIFE NOT STRAIGHT EDGE ANYMORE10/19/12:HOMEMADE SCOOP BACK - DISCARDED
Location: Kitchen
Equipment: Rice cooker
|
10/22/2012 | 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: GARLIC & OIL AT 70 F IN TEMPERATURE DANGER ZONE - DISCARDEDWHOLE GARLIC IS OKAY TO PUT ON COOK LINEMUST STORE CUT/MINCED/CRUSHED GARLIC COLD
Location: Kitchen
Equipment: -
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 0 PPM x 2
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. THANK YOU BAGS IN USE2. OPEN CANS NOT DISCARDED AFTER OPENING3. RE-USING CARDBOARD BOX TO HOLD COOKED EGG ROLLSREPEAT VIOLATION
Location: Service counter
Equipment: Reach in cooler (2 door)
- 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. THANK YOU BAGS IN USE2. OPEN CANS NOT DISCARDED AFTER OPENING3. RE-USING CARDBOARD BOX TO HOLD COOKED EGG ROLLSREPEAT VIOLATION
Location: Kitchen
Equipment: Chest freezer
- 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. THANK YOU BAGS IN USE2. OPEN CANS NOT DISCARDED AFTER OPENING3. RE-USING CARDBOARD BOX TO HOLD COOKED EGG ROLLSREPEAT VIOLATION
Location: Kitchen
Equipment: 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. THANK YOU BAGS IN USE2. OPEN CANS NOT DISCARDED AFTER OPENING3. RE-USING CARDBOARD BOX TO HOLD COOKED EGG ROLLSREPEAT VIOLATION
Location: Kitchen
Equipment: Prep Top Cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESION SYSTEM TAGGED 2010 AND FIRE EXTINGUISHER TAGGED 2010 - NEEDS UPDATED EVERY YEAR
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: TO GO CONTAINERS ON THE FLOOR
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: TO GO CONTAINERS ON THE FLOOR
Location: Dining 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: REAR SCREEN DOOR HAS SMALL HOLE TO ALLOW PESTS TO ENTER ESTABLISHMENT - COVER AND REPAIR TO PREVENT - SOME FLIES IN KITCHEN
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: 1. HOLE NEXT TO GREASE TRAP OPEN - CLOSE TO PREVENT TRIP HAZARDS - HOLDING SOILED WATER2. CEILING OPEN EXPOSING FLEX DUCT - PUT BACK IN CEILING AND PUT THE CEILING TILE BACK - CAN BLOW DEBRIS FROM ABOVE INTO KITCHEN AREA
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: RICE AND DEBRIS ON FLOOR IN STORAGE AREA - SWEEP
Location: Dry storage
- 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: COOKED CHICKEN COOKED IN LARGE BOWLS - MONIT
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Prep Top 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.
Location: Kitchen
Equipment: Rice cooker
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. HOMEMADE SCOOP - DISCARDED - STOP USING OLD CONTAINERS - USE A SCOOP WITH HANDLE2. LARGE KNIFE NOT STRAIGHT EDGE ANYMORE
Location: Kitchen
Equipment: Rice cooker
|
10/15/2012 | 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: GARLIC & OIL AT 70 F IN TEMPERATURE DANGER ZONE - DISCARDEDWHOLE GARLIC IS OKAY TO PUT ON COOK LINEMUST STORE CUT/MINCED/CRUSHED GARLIC COLD
Location: Kitchen
Equipment: -
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 0 PPM x 2
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. THANK YOU BAGS IN USE2. OPEN CANS NOT DISCARDED AFTER OPENING3. RE-USING CARDBOARD BOX TO HOLD COOKED EGG ROLLSREPEAT VIOLATION
Location: Service counter
Equipment: Reach in cooler (2 door)
- 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. THANK YOU BAGS IN USE2. OPEN CANS NOT DISCARDED AFTER OPENING3. RE-USING CARDBOARD BOX TO HOLD COOKED EGG ROLLSREPEAT VIOLATION
Location: Kitchen
Equipment: Chest freezer
- 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. THANK YOU BAGS IN USE2. OPEN CANS NOT DISCARDED AFTER OPENING3. RE-USING CARDBOARD BOX TO HOLD COOKED EGG ROLLSREPEAT VIOLATION
Location: Kitchen
Equipment: 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. THANK YOU BAGS IN USE2. OPEN CANS NOT DISCARDED AFTER OPENING3. RE-USING CARDBOARD BOX TO HOLD COOKED EGG ROLLSREPEAT VIOLATION
Location: Kitchen
Equipment: Prep Top Cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESION SYSTEM TAGGED 2010 AND FIRE EXTINGUISHER TAGGED 2010 - NEEDS UPDATED EVERY YEAR
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: TO GO CONTAINERS ON THE FLOOR
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: TO GO CONTAINERS ON THE FLOOR
Location: Dining 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: REAR SCREEN DOOR HAS SMALL HOLE TO ALLOW PESTS TO ENTER ESTABLISHMENT - COVER AND REPAIR TO PREVENT - SOME FLIES IN KITCHEN
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLE NEXT TO GREASE TRAP OPEN - CLOSE TO PREVENT TRIP HAZARDS - HOLDING SOILED WATER2. CEILING OPEN EXPOSING FLEX DUCT - PUT BACK IN CEILING AND PUT THE CEILING TILE BACK - CAN BLOW DEBRIS FROM ABOVE INTO KITCHEN AREA
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: RICE AND DEBRIS ON FLOOR IN STORAGE AREA - SWEEP
Location: Dry storage
- 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: COOKED CHICKEN COOKED IN LARGE BOWLS - MONIT
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Walk in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Prep Top 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.
Location: Kitchen
Equipment: Rice cooker
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. HOMEMADE SCOOP - DISCARDED - STOP USING OLD CONTAINERS - USE A SCOOP WITH HANDLE2. LARGE KNIFE NOT STRAIGHT EDGE ANYMORE
Location: Kitchen
Equipment: Rice cooker
|
10/11/2012 | 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: GARLIC & OIL AT 70 F IN TEMPERATURE DANGER ZONE - DISCARDEDWHOLE GARLIC IS OKAY TO PUT ON COOK LINEMUST STORE CUT/MINCED/CRUSHED GARLIC COLD
Location: Kitchen
Equipment: -
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 0 PPM x 2
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. THANK YOU BAGS IN USE2. OPEN CANS NOT DISCARDED AFTER OPENING3. RE-USING CARDBOARD BOX TO HOLD COOKED EGG ROLLSREPEAT VIOLATION
Location: Service counter
Equipment: Reach in cooler (2 door)
- 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. THANK YOU BAGS IN USE2. OPEN CANS NOT DISCARDED AFTER OPENING3. RE-USING CARDBOARD BOX TO HOLD COOKED EGG ROLLSREPEAT VIOLATION
Location: Kitchen
Equipment: Chest freezer
- 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. THANK YOU BAGS IN USE2. OPEN CANS NOT DISCARDED AFTER OPENING3. RE-USING CARDBOARD BOX TO HOLD COOKED EGG ROLLSREPEAT VIOLATION
Location: Kitchen
Equipment: 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. THANK YOU BAGS IN USE2. OPEN CANS NOT DISCARDED AFTER OPENING3. RE-USING CARDBOARD BOX TO HOLD COOKED EGG ROLLSREPEAT VIOLATION
Location: Kitchen
Equipment: Prep Top Cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESION SYSTEM TAGGED 2010 AND FIRE EXTINGUISHER TAGGED 2010 - NEEDS UPDATED EVERY YEAR
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: TO GO CONTAINERS ON THE FLOOR
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: TO GO CONTAINERS ON THE FLOOR
Location: Dining 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: REAR SCREEN DOOR HAS SMALL HOLE TO ALLOW PESTS TO ENTER ESTABLISHMENT - COVER AND REPAIR TO PREVENT - SOME FLIES IN KITCHEN
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. HOLE NEXT TO GREASE TRAP OPEN - CLOSE TO PREVENT TRIP HAZARDS - HOLDING SOILED WATER2. CEILING OPEN EXPOSING FLEX DUCT - PUT BACK IN CEILING AND PUT THE CEILING TILE BACK - CAN BLOW DEBRIS FROM ABOVE INTO KITCHEN AREA
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: RICE AND DEBRIS ON FLOOR IN STORAGE AREA - SWEEP
Location: Dry storage
- 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: COOKED CHICKEN COOKED IN LARGE BOWLS - MONIT
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Walk in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Prep Top 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.
Location: Kitchen
Equipment: Rice cooker
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment (corrected on site)
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: 1. HOMEMADE SCOOP - DISCARDED - STOP USING OLD CONTAINERS - USE A SCOOP WITH HANDLE2. LARGE KNIFE NOT STRAIGHT EDGE ANYMORE
Location: Kitchen
Equipment: Rice cooker
|
10/04/2012 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken stored over raw beef2. Raw beef stored over carrots and celery04/18/12:1. Chicken thawing over shrimp thawing. Moved shrimp over chicken
Location: Kitchen
Equipment: 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.
Location: Dry storage
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Womens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Mens restroom
Equipment: Hand sink
- 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.
Location: Kitchen
Equipment: Can opener
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Thank you bags used2. Can of water chestnuts. Discard after opening
Location: Kitchen
Equipment: Chest freezer
- 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: 1. Thank you bags used2. Can of water chestnuts. Discard after opening
Location: Kitchen
Equipment: Walk in cooler
|
04/18/2012 | Recheck |
- 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. Raw chicken stored over raw beef2. Raw beef stored over carrots and celery
Location: Kitchen
Equipment: 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.
Location: Dry storage
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Womens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Mens restroom
Equipment: Hand sink
- 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.
Location: Kitchen
Equipment: Can opener
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Thank you bags used2. Can of water chestnuts. Discard after opening
Location: Kitchen
Equipment: Chest freezer
- 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: 1. Thank you bags used2. Can of water chestnuts. Discard after opening
Location: Kitchen
Equipment: Walk in cooler
|
04/11/2012 | 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. Garlic and oil mixture on cook line in danger zone. Store in prep top cooler 2. Fried rice in rice cooker needs to stay below 41 F or at 135 F at all times.12/09: Garlic and oil mixture on cook line in danger zone. Discarded. ALWAYS KEEP GARLIC AND OIL AT 41 F AND 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. Garlic and oil mixture on cook line in danger zone. Store in prep top cooler 2. Fried rice in rice cooker needs to stay below 41 F or at 135 F at all times.12/09: Garlic and oil mixture on cook line in danger zone. Discarded. ALWAYS KEEP GARLIC AND OIL AT 41 F AND BELOW.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hand contact with lo mein noodles. Stopped employee from touching more noodles. Discarded batch that was touched.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: No gloves present in facility.
- 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: Prep Top Cooler: 1. Raw eggs stored behind ready to eat foods2. Raw meat stored behind orange peels3. Raw shrimp stored above ready to eat foods in prep top bottomWalk in Cooler:4. Raw chicken stored over celery and carrots5. Raw beef stored over celery and carrots6. Raw pork stored over onions12/09/11: 1. Raw chicken and pork stored over celery and carrots.
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: Prep Top Cooler: 1. Raw eggs stored behind ready to eat foods2. Raw meat stored behind orange peels3. Raw shrimp stored above ready to eat foods in prep top bottomWalk in Cooler:4. Raw chicken stored over celery and carrots5. Raw beef stored over celery and carrots6. Raw pork stored over onions12/09/11: 1. Raw chicken and pork stored over celery and carrots.
Equipment: Walk in cooler
- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: Cracked/broken raw eggs x 7. Discarded.
Location: Kitchen (back)
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat grinder soiled. 2. Rice cooker exterior soiled.3. Fry equipment soiled.
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. Single use bags used to store foods (egg rolls, crab rangoons, raw meats, etc...). Use food approved bags to store food.2. Cardboard box holding eggrolls. Do not use or re-use cardboard boxes to hold/store food. Cardboard is not cleanable.3. Homemade scoop for fried rice. Use food grade utensil (scoop, spoon, etc...)
Location: Kitchen
Equipment: Chest freezer
- 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. Single use bags used to store foods (egg rolls, crab rangoons, raw meats, etc...). Use food approved bags to store food.2. Cardboard box holding eggrolls. Do not use or re-use cardboard boxes to hold/store food. Cardboard is not cleanable.3. Homemade scoop for fried rice. Use food grade utensil (scoop, spoon, etc...)
Equipment: Walk in cooler
- 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: Anybody handling or prepping foods needs to wear a hair restraint.
- 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: Tube of Scar Zone cream. Store personal items in purse, coat, employee bathroom, etc... not in food area.
Location: Kitchen (back)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Unidentified bulk containers in dry storage.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Two (2) lights out. Replace bulb.
Location: Cook line
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dry storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Need to provide proof of cleaning for ventilation system.
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: Floors under grill soiled. Clean.
Location: Cook line
- 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: Egg rolls and crab rangoons stored in drink reach in cooler. Provide thermometer.
Location: Wait staff area
Equipment: Randell 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. Box of sweet potatoes on floor next to hand sink in kitchen2. Box of to-go containers and cups on floor in dining room in dining3. Nesting in prep top cooler, walk in cooler, and drink reach in cooler. Nesting = storing food containers on top of other food containers. Do not nest.
Location: Kitchen (back)
Equipment: Prep Top 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. Box of sweet potatoes on floor next to hand sink in kitchen2. Box of to-go containers and cups on floor in dining room in dining3. Nesting in prep top cooler, walk in cooler, and drink reach in cooler. Nesting = storing food containers on top of other food containers. Do not nest.
Location: Dining room
Equipment: -
- 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. Box of sweet potatoes on floor next to hand sink in kitchen2. Box of to-go containers and cups on floor in dining room in dining3. Nesting in prep top cooler, walk in cooler, and drink reach in cooler. Nesting = storing food containers on top of other food containers. Do not nest.
Location: Wait staff area
Equipment: Reach in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Multiple containers in prep top cooler, walk in cooler, chest freezer, and reach in cooler uncovered. Food needs to be covered at all times to protect.
Location: Kitchen (back)
Equipment: Prep Top Cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Multiple containers in prep top cooler, walk in cooler, chest freezer, and reach in cooler uncovered. Food needs to be covered at all times to protect.
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Multiple containers in prep top cooler, walk in cooler, chest freezer, and reach in cooler uncovered. Food needs to be covered at all times to protect.
Equipment: Chest freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Multiple containers in prep top cooler, walk in cooler, chest freezer, and reach in cooler uncovered. Food needs to be covered at all times to protect.
Location: Wait staff area
Equipment: Reach in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: Two (2) 3-bay sinks in the kitchen. One will be used for warewashing only. One will be used for meat only. One will be used for vegetable only. Cool noodles in the vegetable prep sink not in the 3-bay for warewashing.
Location: Kitchen
Equipment: 3-bay
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Comments: Mens RR
Location: Restroom
- 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: 1. #10 can for tomato sauce and veggies. #10 cans are not built to last. Transfer foods to a food grade container.2. Food container cracked. Discarded.
Location: Kitchen (back)
Equipment: Prep Top Cooler
|
12/16/2011 | 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 mixture on cook line in danger zone. Store in prep top cooler 2. Fried rice in rice cooker needs to stay below 41 F or at 135 F at all times.12/09: Garlic and oil mixture on cook line in danger zone. Discarded. ALWAYS KEEP GARLIC AND OIL AT 41 F AND BELOW.
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 and oil mixture on cook line in danger zone. Store in prep top cooler 2. Fried rice in rice cooker needs to stay below 41 F or at 135 F at all times.12/09: Garlic and oil mixture on cook line in danger zone. Discarded. ALWAYS KEEP GARLIC AND OIL AT 41 F AND BELOW.
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hand contact with lo mein noodles. Stopped employee from touching more noodles. Discarded batch that was touched.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: No gloves present in facility.
- 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: Prep Top Cooler: 1. Raw eggs stored behind ready to eat foods2. Raw meat stored behind orange peels3. Raw shrimp stored above ready to eat foods in prep top bottomWalk in Cooler:4. Raw chicken stored over celery and carrots5. Raw beef stored over celery and carrots6. Raw pork stored over onions12/09/11: 1. Raw chicken and pork stored over celery and carrots.
Location: Cook line
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: Prep Top Cooler: 1. Raw eggs stored behind ready to eat foods2. Raw meat stored behind orange peels3. Raw shrimp stored above ready to eat foods in prep top bottomWalk in Cooler:4. Raw chicken stored over celery and carrots5. Raw beef stored over celery and carrots6. Raw pork stored over onions12/09/11: 1. Raw chicken and pork stored over celery and carrots.
Equipment: Walk in cooler
- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: Cracked/broken raw eggs x 7. Discarded.
Location: Kitchen (back)
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat grinder soiled. 2. Rice cooker exterior soiled.3. Fry equipment soiled.
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. Single use bags used to store foods (egg rolls, crab rangoons, raw meats, etc...). Use food approved bags to store food.2. Cardboard box holding eggrolls. Do not use or re-use cardboard boxes to hold/store food. Cardboard is not cleanable.3. Homemade scoop for fried rice. Use food grade utensil (scoop, spoon, etc...)
Location: Kitchen
Equipment: Chest freezer
- 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. Single use bags used to store foods (egg rolls, crab rangoons, raw meats, etc...). Use food approved bags to store food.2. Cardboard box holding eggrolls. Do not use or re-use cardboard boxes to hold/store food. Cardboard is not cleanable.3. Homemade scoop for fried rice. Use food grade utensil (scoop, spoon, etc...)
Equipment: Walk in cooler
- 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: Anybody handling or prepping foods needs to wear a hair restraint.
- 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: Tube of Scar Zone cream. Store personal items in purse, coat, employee bathroom, etc... not in food area.
Location: Kitchen (back)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Unidentified bulk containers in dry storage.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Two (2) lights out. Replace bulb.
Location: Cook line
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dry storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Need to provide proof of cleaning for ventilation system.
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: Floors under grill soiled. Clean.
Location: Cook line
- 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: Egg rolls and crab rangoons stored in drink reach in cooler. Provide thermometer.
Location: Wait staff area
Equipment: Randell 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. Box of sweet potatoes on floor next to hand sink in kitchen2. Box of to-go containers and cups on floor in dining room in dining3. Nesting in prep top cooler, walk in cooler, and drink reach in cooler. Nesting = storing food containers on top of other food containers. Do not nest.
Location: Kitchen (back)
Equipment: Prep Top 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. Box of sweet potatoes on floor next to hand sink in kitchen2. Box of to-go containers and cups on floor in dining room in dining3. Nesting in prep top cooler, walk in cooler, and drink reach in cooler. Nesting = storing food containers on top of other food containers. Do not nest.
Location: Dining room
Equipment: -
- 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. Box of sweet potatoes on floor next to hand sink in kitchen2. Box of to-go containers and cups on floor in dining room in dining3. Nesting in prep top cooler, walk in cooler, and drink reach in cooler. Nesting = storing food containers on top of other food containers. Do not nest.
Location: Wait staff area
Equipment: Reach in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Multiple containers in prep top cooler, walk in cooler, chest freezer, and reach in cooler uncovered. Food needs to be covered at all times to protect.
Location: Kitchen (back)
Equipment: Prep Top Cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Multiple containers in prep top cooler, walk in cooler, chest freezer, and reach in cooler uncovered. Food needs to be covered at all times to protect.
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Multiple containers in prep top cooler, walk in cooler, chest freezer, and reach in cooler uncovered. Food needs to be covered at all times to protect.
Equipment: Chest freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Multiple containers in prep top cooler, walk in cooler, chest freezer, and reach in cooler uncovered. Food needs to be covered at all times to protect.
Location: Wait staff area
Equipment: Reach in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: Two (2) 3-bay sinks in the kitchen. One will be used for warewashing only. One will be used for meat only. One will be used for vegetable only. Cool noodles in the vegetable prep sink not in the 3-bay for warewashing.
Location: Kitchen
Equipment: 3-bay
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Comments: Mens RR
Location: Restroom
- 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: 1. #10 can for tomato sauce and veggies. #10 cans are not built to last. Transfer foods to a food grade container.2. Food container cracked. Discarded.
Location: Kitchen (back)
Equipment: Prep Top Cooler
|
12/09/2011 | 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 mixture on cook line in danger zone. Store in prep top cooler 2. Fried rice in rice cooker needs to stay below 41 at all times.
Location: Cook line
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hand contact with lo mein noodles. Stopped employee from touching more noodles. Discarded batch that was touched.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: No gloves present in facility.
- 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: Prep Top Cooler: 1. Raw eggs stored behind ready to eat foods2. Raw meat stored behind orange peels3. Raw shrimp stored above ready to eat foods in prep top bottomWalk in Cooler:4. Raw chicken stored over celery and carrots5. Raw beef stored over celery and carrots6. Raw pork stored over onions
Location: Cook line
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: Prep Top Cooler: 1. Raw eggs stored behind ready to eat foods2. Raw meat stored behind orange peels3. Raw shrimp stored above ready to eat foods in prep top bottomWalk in Cooler:4. Raw chicken stored over celery and carrots5. Raw beef stored over celery and carrots6. Raw pork stored over onions
Equipment: Walk in cooler
- Unsafe food (Critical) (corrected on site)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: Cracked/broken raw eggs x 7. Discarded.
Location: Kitchen (back)
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat grinder soiled. 2. Rice cooker exterior soiled.3. Fry equipment soiled.
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. Single use bags used to store foods (egg rolls, crab rangoons, raw meats, etc...). Use food approved bags to store food.2. Cardboard box holding eggrolls. Do not use or re-use cardboard boxes to hold/store food. Cardboard is not cleanable.3. Homemade scoop for fried rice. Use food grade utensil (scoop, spoon, etc...)
Location: Kitchen
Equipment: Chest freezer
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Single use bags used to store foods (egg rolls, crab rangoons, raw meats, etc...). Use food approved bags to store food.2. Cardboard box holding eggrolls. Do not use or re-use cardboard boxes to hold/store food. Cardboard is not cleanable.3. Homemade scoop for fried rice. Use food grade utensil (scoop, spoon, etc...)
Equipment: Walk in cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Anybody handling or prepping foods needs to wear a hair restraint.
- 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: Tube of Scar Zone cream. Store personal items in purse, coat, employee bathroom, etc... not in food area.
Location: Kitchen (back)
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Unidentified bulk containers in dry storage.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Two (2) lights out. Replace bulb.
Location: Cook line
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dry storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Need to provide proof of cleaning for ventilation system.
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: Floors under grill soiled. Clean.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Egg rolls and crab rangoons stored in drink reach in cooler. Provide thermometer.
Location: Wait staff area
Equipment: Randell 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. Box of sweet potatoes on floor next to hand sink in kitchen2. Box of to-go containers and cups on floor in dining room in dining3. Nesting in prep top cooler, walk in cooler, and drink reach in cooler. Nesting = storing food containers on top of other food containers. Do not nest.
Location: Kitchen (back)
Equipment: Prep Top 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. Box of sweet potatoes on floor next to hand sink in kitchen2. Box of to-go containers and cups on floor in dining room in dining3. Nesting in prep top cooler, walk in cooler, and drink reach in cooler. Nesting = storing food containers on top of other food containers. Do not nest.
Location: Dining room
Equipment: -
- 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. Box of sweet potatoes on floor next to hand sink in kitchen2. Box of to-go containers and cups on floor in dining room in dining3. Nesting in prep top cooler, walk in cooler, and drink reach in cooler. Nesting = storing food containers on top of other food containers. Do not nest.
Location: Wait staff area
Equipment: Reach in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Multiple containers in prep top cooler, walk in cooler, chest freezer, and reach in cooler uncovered. Food needs to be covered at all times to protect.
Location: Kitchen (back)
Equipment: Prep Top Cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Multiple containers in prep top cooler, walk in cooler, chest freezer, and reach in cooler uncovered. Food needs to be covered at all times to protect.
Equipment: Walk in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Multiple containers in prep top cooler, walk in cooler, chest freezer, and reach in cooler uncovered. Food needs to be covered at all times to protect.
Equipment: Chest freezer
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Multiple containers in prep top cooler, walk in cooler, chest freezer, and reach in cooler uncovered. Food needs to be covered at all times to protect.
Location: Wait staff area
Equipment: Reach in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
- Three bay : inappropriate use
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: Two (2) 3-bay sinks in the kitchen. One will be used for warewashing only. One will be used for meat only. One will be used for vegetable only. Cool noodles in the vegetable prep sink not in the 3-bay for warewashing.
Location: Kitchen
Equipment: 3-bay
- Toilet paper (corrected on site)
No toilet paper provided .
Correction: Provide toilet paper.
Comments: Mens RR
Location: Restroom
- 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: 1. #10 can for tomato sauce and veggies. #10 cans are not built to last. Transfer foods to a food grade container.2. Food container cracked. Discarded.
Location: Kitchen (back)
Equipment: Prep Top Cooler
|
11/30/2011 | Routine |
Restaurant representatives - add corrected or new information about No 1 Chinese Restaurant, 5808 CRAWFORDSVILLE RD, Speedway, IN »