- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace the light in the hood system.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Clean and recaulk area along wall and 3 bay sink. 2. Repaint deteriorating wall attached metal shevling.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Clean and recaulk area along wall and 3 bay sink. 2. Repaint deteriorating wall attached metal shevling.
Location: Three bay area
Equipment: Metal shelving
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide a shield for light in hood system.
Location: Kitchen
|
04/04/2014 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS WERE UNRESTRAINED.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: NAPKINS AND OTHER SINGLE SERVICE ITEM ARE STORED ON A SOILED TOWELS ON THE WOODEN SHELVE NEAR THE DEEP FRIERS ON THE COOKS LINE.
- 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: GREASE RESIDUE HAS ACCUMULATED ON THE HOOD VENTS AND FIRE SUPPRESION SYSTEM. CLEAN THE VENT AND SUPPRESSION SYSTEM 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: THE WALL, CEILING AND SIDE OF THE HOOD ARE HEAVILY SOILED FROM DUST ACCUMULATION NEAR HTE HEAT LAMPS.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. METAL SHELVING NEXT TO THE STOVE IS SOILED FROM FOOD DEBRIS. PLEASE REMOVE THE SACKS THEN CLEAN AND SANITIZE.
Location: Cook line
Equipment: Metal shelving
|
10/30/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK NOT RESTRAINED .
- 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: SHIRMP TEMPED AT 58 DEGREES
Location: Cook line
Equipment: Cooler drawers
- 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: EMPLOYEE USED THEIR BARE HAND TO PICK UP A SLICED ORANGE.
- 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: EMPLOYEE IS USING THE SAME GLOVES TO HANDLE RAW SHIRMP AND COOKED FOODS
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HIS HANDS BEFORE APPLING A NEW PAIR OF GLOVES ON.
- 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.
Location: Cook line
Equipment: Reach 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: EMPLOYEE COOKING ON THE LINE DID NOT HAVE A HAIR NET ON.
- 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: EMPLOYEE'S KEYS, CELL PHONES AND WALLETS WERE NO STORED AWAY FROM FOOD.
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: CUTTING BOARDS STORED ON THE FLOOR.
Location: Kitchen
- 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: HOOD VENT ARE HEAVILY SOILED WITH AN ACCUMULATION OF GREASE . CLEAN THE SUPPRESSION SYSTEM. HAVE HOOD PROFESSIONALLY DONE. 4 mouth next service
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER DRAWER EQUIPMENT WAS NOT AT 41 DEGREES.2. DEFROST THE WALK IN FREEZE.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER DRAWER EQUIPMENT WAS NOT AT 41 DEGREES.2. DEFROST THE WALK IN FREEZE.
Location: Walk-in freezer
Equipment: Walk in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
Equipment: Walk in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. METAL ROLLING CART THAT HAS SPIECES STORED ON IT IS HEAVILY SOILED .2. METAL SHELVING IS SOILED FROM DUST AND FOOD DEBRIS.3. BUNN HOT TEA MACHINE IS SOILED. CLEAN THE REMOVABLE CATCH DRAIN.CLEAN AND SANITIZE MORE FREQUENTLY WHEN CONTAMINATIO N OCCURS.
Location: Cook line
Equipment: Rolling cart
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. METAL ROLLING CART THAT HAS SPIECES STORED ON IT IS HEAVILY SOILED .2. METAL SHELVING IS SOILED FROM DUST AND FOOD DEBRIS.3. BUNN HOT TEA MACHINE IS SOILED. CLEAN THE REMOVABLE CATCH DRAIN.CLEAN AND SANITIZE MORE FREQUENTLY WHEN CONTAMINATIO N OCCURS.
Location: Cook line
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. METAL ROLLING CART THAT HAS SPIECES STORED ON IT IS HEAVILY SOILED .2. METAL SHELVING IS SOILED FROM DUST AND FOOD DEBRIS.3. BUNN HOT TEA MACHINE IS SOILED. CLEAN THE REMOVABLE CATCH DRAIN.CLEAN AND SANITIZE MORE FREQUENTLY WHEN CONTAMINATIO N OCCURS.
Location: Wait staff area
|
06/20/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK NOT RESTRAINED .
- 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: SHIRMP TEMPED AT 58 DEGREES
Location: Cook line
Equipment: Cooler drawers
- 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: EMPLOYEE USED THEIR BARE HAND TO PICK UP A SLICED ORANGE.
- 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: EMPLOYEE IS USING THE SAME GLOVES TO HANDLE RAW SHIRMP AND COOKED FOODS
- 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.
Location: Cook line
Equipment: Reach 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: EMPLOYEE COOKING ON THE LINE DID NOT HAVE A HAIR NET ON.
- 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: EMPLOYEE'S KEYS, CELL PHONES AND WALLETS WERE NO STORED AWAY FROM FOOD.
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: CUTTING BOARDS STORED ON THE FLOOR.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENT ARE HEAVILY SOILED WITH AN ACCUMULATION OF GREASE . CLEAN THE SUPPRESSION SYSTEM. HAVE HOOD PROFESSIONALLY DONE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER DRAWER EQUIPMENT WAS NOT AT 41 DEGREES.2. DEFROST THE WALK IN FREEZE.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER DRAWER EQUIPMENT WAS NOT AT 41 DEGREES.2. DEFROST THE WALK IN FREEZE.
Location: Walk-in freezer
Equipment: Walk in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
Equipment: Walk in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. METAL ROLLING CART THAT HAS SPIECES STORED ON IT IS HEAVILY SOILED .2. METAL SHELVING IS SOILED FROM DUST AND FOOD DEBRIS.3. BUNN HOT TEA MACHINE IS SOILED. CLEAN THE REMOVABLE CATCH DRAIN.CLEAN AND SANITIZE MORE FREQUENTLY WHEN CONTAMINATIO N OCCURS.
Location: Cook line
Equipment: Rolling cart
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. METAL ROLLING CART THAT HAS SPIECES STORED ON IT IS HEAVILY SOILED .2. METAL SHELVING IS SOILED FROM DUST AND FOOD DEBRIS.3. BUNN HOT TEA MACHINE IS SOILED. CLEAN THE REMOVABLE CATCH DRAIN.CLEAN AND SANITIZE MORE FREQUENTLY WHEN CONTAMINATIO N OCCURS.
Location: Cook line
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. METAL ROLLING CART THAT HAS SPIECES STORED ON IT IS HEAVILY SOILED .2. METAL SHELVING IS SOILED FROM DUST AND FOOD DEBRIS.3. BUNN HOT TEA MACHINE IS SOILED. CLEAN THE REMOVABLE CATCH DRAIN.CLEAN AND SANITIZE MORE FREQUENTLY WHEN CONTAMINATIO N OCCURS.
Location: Wait staff area
|
06/11/2013 | Routine |
- 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: EMPLOYEE USED HIS BAREHANDS TO PLATE COOKED CARROTS AND BROCCOLI. DISCARD CARROTS AND BROCCOLI AND USE GLOVE OR TONG TO HAND READY TO EAT FOODS .
- 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: 2 BOXES OF SHIRMP WERE THAWING IN THE HAND SINK. DON'T USE THE HAND SINK FOR ANY PURPOSES OTHER THAN HAND WASHING .
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EMPLOYEE WALLET STORED ON THE METAL FOOD STORAGE SHEVLES
Location: Kitchen
- 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: HEAVILY ACCUMULATION OF GREASE ON VENTS ONTHE HOOD SYSTEM. PLEASE CLEAN
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. 2 BOXES OF SHIRMP THAWING IN THE HAND SINK. COS2. 2 BOXES OF SHIRMP THAWING ON THE 2 BAY PREP SINK. COS.
Location: Kitchen
Equipment: Hand sink
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. 2 BOXES OF SHIRMP THAWING IN THE HAND SINK. COS2. 2 BOXES OF SHIRMP THAWING ON THE 2 BAY PREP SINK. COS.
Location: Kitchen
Equipment: 2-bay
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE BUNN MACHINE DIPENSING SPOUT IS DETERIORATING FROM LIME BUILD UP.2. METAL ROLLING CART ON THE COOK LINE.
Location: Wait staff area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE BUNN MACHINE DIPENSING SPOUT IS DETERIORATING FROM LIME BUILD UP.2. METAL ROLLING CART ON THE COOK LINE.
Location: Cook line
Equipment: Rolling cart
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Stove
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Stove
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: Prep sink
|
02/25/2013 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE USED HIS BAREHANDS TO PLATE COOKED CARROTS AND BROCCOLI. DISCARD CARROTS AND BROCCOLI AND USE GLOVE OR TONG TO HAND READY TO EAT FOODS .
- 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: 2 BOXES OF SHIRMP WERE THAWING IN THE HAND SINK. DON'T USE THE HAND SINK FOR ANY PURPOSES OTHER THAN HAND WASHING .
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EMPLOYEE WALLET STORED ON THE METAL FOOD STORAGE SHEVLES
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HEAVILY ACCUMULATION OF GREASE ON VENTS ONTHE HOOD SYSTEM. PLEASE CLEAN
Location: Cook line
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. 2 BOXES OF SHIRMP THAWING IN THE HAND SINK. COS2. 2 BOXES OF SHIRMP THAWING ON THE 2 BAY PREP SINK. COS.
Location: Kitchen
Equipment: Hand sink
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. 2 BOXES OF SHIRMP THAWING IN THE HAND SINK. COS2. 2 BOXES OF SHIRMP THAWING ON THE 2 BAY PREP SINK. COS.
Location: Kitchen
Equipment: 2-bay
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE BUNN MACHINE DIPENSING SPOUT IS DETERIORATING FROM LIME BUILD UP.2. METAL ROLLING CART ON THE COOK LINE.
Location: Wait staff area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE BUNN MACHINE DIPENSING SPOUT IS DETERIORATING FROM LIME BUILD UP.2. METAL ROLLING CART ON THE COOK LINE.
Location: Cook line
Equipment: Rolling cart
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Stove
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: Prep sink
|
02/18/2013 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost walk in freezer.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the exterior surfaces of the oven doors on the stove and the microwave.
Location: Cook line
Equipment: Stove
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the exterior surfaces of the oven doors on the stove and the microwave.
Location: Cook line
Equipment: Microwave oven
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Metal shelves with attached prep table heavily soiled Please clean more frequently.
Location: Cook line
Equipment: Prep table
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
10/25/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: Big white plastic container of rice was not labeled
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 2 Hood light were out.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vents
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Small metal prep table with attached shelving next to the stove is heavily soiledMetal shevling on cook line is spoiled.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Small metal prep table with attached shelving next to the stove is heavily soiledMetal shevling on cook line is spoiled.
Location: Kitchen
Equipment: Metal shelving
|
06/19/2012 | Routine |
- 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: Hood vent were soiled
Location: Cook line
- 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: In use tongs stored on the trash can. Remove tongs and discontinue this practice.
Location: Cook line
|
02/16/2012 | Routine |
- 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: Observed sereral cock roaches of all sizes near the dish machine.
Location: Dish machine area
- 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: Plastic ice dispencer on the pepsi machine was heavily soiled.
Location: Wait staff area
Equipment: Soda machine
- 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: Wall behind the dish machine was soiled.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal beverage box rack was heavily soiled. 2. Black wooden shelving in sushi bar area has dust and food debris on them.3. Metal table that the flat grill is stored on top of was soiled with grease. 4. Metal rolling cart soiled with grease and food debris.Please clean and sanitize when contamination occurrs.
Location: Kitchen
Equipment: -
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal beverage box rack was heavily soiled. 2. Black wooden shelving in sushi bar area has dust and food debris on them.3. Metal table that the flat grill is stored on top of was soiled with grease. 4. Metal rolling cart soiled with grease and food debris.Please clean and sanitize when contamination occurrs.
Location: Sushi bar
Equipment: Wood shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal beverage box rack was heavily soiled. 2. Black wooden shelving in sushi bar area has dust and food debris on them.3. Metal table that the flat grill is stored on top of was soiled with grease. 4. Metal rolling cart soiled with grease and food debris.Please clean and sanitize when contamination occurrs.
Location: Cook line
Equipment: Prep table
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Metal beverage box rack was heavily soiled. 2. Black wooden shelving in sushi bar area has dust and food debris on them.3. Metal table that the flat grill is stored on top of was soiled with grease. 4. Metal rolling cart soiled with grease and food debris.Please clean and sanitize when contamination occurrs.
Location: Cook line
Equipment: Rolling cart
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Stove was soiled with grease and food debris. 2. Single Gas Burner was soiled.Clean every 24 hours
Location: Cook line
Equipment: Stove
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Stove was soiled with grease and food debris. 2. Single Gas Burner was soiled.Clean every 24 hours
Location: Kitchen
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12/13/2011 | Recheck |
Restaurant representatives - add corrected or new information about SAKURA JAPANESE RESTAURANT, 7201 N KEYSTONE AVE, Indianapolis, IN »