- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS DRAPED ACROSS ONE BAY SINK.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
- 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: KICK TRAY INSIDE ICE MACHINE BIN SOILED.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Ice bin
|
08/12/2014 | Routine |
- 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: CLEANING CHEMICALS STORED NEXT TO TRAY OF UTENSILS.STORE CLEANING PRODUCTS AWAY FROM CLEAN UTENSILS TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED BASKET CONTAINING KNIVES SOILED WITH FOOD DEBRIS ON HANDLES AND SURFACES LOCATED IN BACK PREP AREA.THOROUGHLY CLEAN AND SANITIZE BASKET AND KNIVES.
Location: Kitchen
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: DRAIN PLUGS NOT AVAILABLE AT THREE COMPARTMENT SINK. PROVIDE DRAIN PLUGS TO HOLD WATER.
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: NO CHLORINE BLEACH PRESENT IN BUCKET CONTAININ WET TOWELS.MAINTAIN CHLORINE SOLUTION AT 100 PPM TO KILL AND PREVENT THE SPREAD OF HARMFUL BACTERIA.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: COOKING EQUIPMENT STORED IN THREE COMPARTMENT SINK ON THE FAR LEFT NOT SANITIZED AFTER CLEANING.ENSURE ALL EQUIPMENT INCLUDING DISH WARE AND COOKING EQUIPMENT ARE SANITIZED AFTER CLEANING TO KILL HARMFUL BACTERIA.
Location: Kitchen
- Contamination of sanitized tableware (corrected)
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: CLEAN TABLE WARE STORED WITH HANDLES UP IN CONTAINERS SOILED ON THE BOTTOM SURFACES WITH FOOD DEBRIS.ENSURE STORAGE CONTAINERS ARE MAINTAINED IN A CLEAN CONDITION TO PREVENT CONTAMINATION OF CLEAN TABLE WARE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. JACKET AND HATS STORED ON STORAGE SHELF CONTAINING CLEAN EQUIPMENT.2. PERSONAL ITEMS INCLUDING LETTERS, KEYS, MAIL, ETC...STORED ON SHELF CONTAINING CLEAN EQUIPMENT.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD RELATED ITEMS.
Location: Kitchen
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES STORED IN TUB OF WATER LOCATED INSIDE THREE COMPARTMENT SINK.DISCONTINUE USE OF SPONGES TO CLEAN EQUIPMENT.
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: HEAVY GREASE AND ENCRUSTED FOOD DEPOSITS ON FLOOR BEHIND RANGE AND DEEP FRYER.CLEAN THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY CARBON BUILD UP ON SURFACE OF STOVE AND CHARGRILL AND OVEN. REMOVE BUILD UP.2, FOOD SOIL BUILD UP IN THE CREVICES OF STACKED DISH MACHINE RACKS.CLEAN THOROUGHLY.3. WOK STORAGE AREA SOILED. CLEAN THOROUGHLY.
Location: Cook line
Equipment: Char-grill
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY CARBON BUILD UP ON SURFACE OF STOVE AND CHARGRILL AND OVEN. REMOVE BUILD UP.2, FOOD SOIL BUILD UP IN THE CREVICES OF STACKED DISH MACHINE RACKS.CLEAN THOROUGHLY.3. WOK STORAGE AREA SOILED. CLEAN THOROUGHLY.
Equipment: Oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY CARBON BUILD UP ON SURFACE OF STOVE AND CHARGRILL AND OVEN. REMOVE BUILD UP.2, FOOD SOIL BUILD UP IN THE CREVICES OF STACKED DISH MACHINE RACKS.CLEAN THOROUGHLY.3. WOK STORAGE AREA SOILED. CLEAN THOROUGHLY.
Equipment: Stove
- 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: KICK TRAY SOILED INSIDE ICE MACHINE.CLEAN AND SANITIZE TRAY ON A REGULAR BASIS.
Location: Kitchen
- 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: PROVIDE CHLORINE TEST STRIPS TO MEASURE CHLORINE SANITIZER.
Location: Kitchen
|
03/18/2014 | Recheck |
- 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: CLEANING CHEMICALS STORED NEXT TO TRAY OF UTENSILS.STORE CLEANING PRODUCTS AWAY FROM CLEAN UTENSILS TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED BASKET CONTAINING KNIVES SOILED WITH FOOD DEBRIS ON HANDLES AND SURFACES LOCATED IN BACK PREP AREA.THOROUGHLY CLEAN AND SANITIZE BASKET AND KNIVES.
Location: Kitchen
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: DRAIN PLUGS NOT AVAILABLE AT THREE COMPARTMENT SINK. PROVIDE DRAIN PLUGS TO HOLD WATER.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO CHLORINE BLEACH PRESENT IN BUCKET CONTAININ WET TOWELS.MAINTAIN CHLORINE SOLUTION AT 100 PPM TO KILL AND PREVENT THE SPREAD OF HARMFUL BACTERIA.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: COOKING EQUIPMENT STORED IN THREE COMPARTMENT SINK ON THE FAR LEFT NOT SANITIZED AFTER CLEANING.ENSURE ALL EQUIPMENT INCLUDING DISH WARE AND COOKING EQUIPMENT ARE SANITIZED AFTER CLEANING TO KILL HARMFUL BACTERIA.
Location: Kitchen
- 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: CLEAN TABLE WARE STORED WITH HANDLES UP IN CONTAINERS SOILED ON THE BOTTOM SURFACES WITH FOOD DEBRIS.ENSURE STORAGE CONTAINERS ARE MAINTAINED IN A CLEAN CONDITION TO PREVENT CONTAMINATION OF CLEAN TABLE WARE.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. JACKET AND HATS STORED ON STORAGE SHELF CONTAINING CLEAN EQUIPMENT.2. PERSONAL ITEMS INCLUDING LETTERS, KEYS, MAIL, ETC...STORED ON SHELF CONTAINING CLEAN EQUIPMENT.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD RELATED ITEMS.
Location: Kitchen
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES STORED IN TUB OF WATER LOCATED INSIDE THREE COMPARTMENT SINK.DISCONTINUE USE OF SPONGES TO CLEAN EQUIPMENT.
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: HEAVY GREASE AND ENCRUSTED FOOD DEPOSITS ON FLOOR BEHIND RANGE AND DEEP FRYER.CLEAN THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY CARBON BUILD UP ON SURFACE OF STOVE AND CHARGRILL AND OVEN. REMOVE BUILD UP.2, FOOD SOIL BUILD UP IN THE CREVICES OF STACKED DISH MACHINE RACKS.CLEAN THOROUGHLY.3. WOK STORAGE AREA SOILED. CLEAN THOROUGHLY.
Location: Cook line
Equipment: Char-grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY CARBON BUILD UP ON SURFACE OF STOVE AND CHARGRILL AND OVEN. REMOVE BUILD UP.2, FOOD SOIL BUILD UP IN THE CREVICES OF STACKED DISH MACHINE RACKS.CLEAN THOROUGHLY.3. WOK STORAGE AREA SOILED. CLEAN THOROUGHLY.
Equipment: Oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY CARBON BUILD UP ON SURFACE OF STOVE AND CHARGRILL AND OVEN. REMOVE BUILD UP.2, FOOD SOIL BUILD UP IN THE CREVICES OF STACKED DISH MACHINE RACKS.CLEAN THOROUGHLY.3. WOK STORAGE AREA SOILED. CLEAN THOROUGHLY.
Equipment: Stove
- 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: KICK TRAY SOILED INSIDE ICE MACHINE.CLEAN AND SANITIZE TRAY ON A REGULAR BASIS.
Location: Kitchen
- 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: PROVIDE CHLORINE TEST STRIPS TO MEASURE CHLORINE SANITIZER.
Location: Kitchen
|
03/11/2014 | Routine |
- No hand washing (when) (corrected on site)
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: HANDS NOT WASHED AFTER TOUCHING FACE AND HAIR IN FOOD PREP AREA.ENSURE HANDS ARE WASHED AFTER TOUCHING HAIR OR ANY PARTS OF THE FACE.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: STORE EMPLOYEE BEVERAGES IN A DESIGNATED AREA AWAY FROM FOOD PREPARATION AREA.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: BOTTOM REACH IN REFRIGERATOR SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Reach in cooler
|
10/21/2013 | Routine |
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BOWLS OF NOODLES COVERED WITH PLASTIC GROCERY BAGS.PROVIDE SANITARY COVERINGS SUCH AS PLASTIC WRAP, FOIL, ETC, TO COVER FOOD.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS AND PIPES SOILED BELOW THREE COMPARTMENT SINK SOILED.2. ALL FLOOR DRAINS SOILED WITH GRIME AND OTHER SOIL.3. MOP SINK BASIN SOILED WITH BUILD UP.CLEAN ALL AREAS THOROUGHLY.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KICK TRAY INSIDE ICE BIN SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Ice bin
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIOR RICE STEAMER SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE PAPER TOWELS ARE AVAILABLE AT HAND SINK BEFORE FOOD PREPARATION BEGINS.
Location: Kitchen
|
06/13/2013 | Recheck |
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BOWLS OF NOODLES COVERED WITH PLASTIC GROCERY BAGS.PROVIDE SANITARY COVERINGS SUCH AS PLASTIC WRAP, FOIL, ETC, TO COVER FOOD.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS AND PIPES SOILED BELOW THREE COMPARTMENT SINK SOILED.2. ALL FLOOR DRAINS SOILED WITH GRIME AND OTHER SOIL.3. MOP SINK BASIN SOILED WITH BUILD UP.CLEAN ALL AREAS THOROUGHLY.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KICK TRAY INSIDE ICE BIN SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Ice bin
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIOR RICE STEAMER SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE PAPER TOWELS ARE AVAILABLE AT HAND SINK BEFORE FOOD PREPARATION BEGINS.
Location: Kitchen
|
06/06/2013 | Routine |
- 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: READY TO EAT SPRING ROLLS WERE PREPARED WITH BARE HANDS. ENSURE GLOVES, DELI WRAP OR UTENSILS ARE UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: FOOD SAFETY CERTIFICATION ON FILE EXPIRED. PROVIDE FOOD HANDLER CERTIFICATION BY FOLLOW UP DATE.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXHAUST SYSTEM HOOD CLEANING DUE 8/2011. SYSTEM SHOULD BE CLEANED EVERY SIX MONTHS.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
|
05/01/2013 | 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: READY TO EAT SPRING ROLLS WERE PREPARED WITH BARE HANDS. ENSURE GLOVES, DELI WRAP OR UTENSILS ARE UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: FOOD SAFETY CERTIFICATION ON FILE EXPIRED. PROVIDE FOOD HANDLER CERTIFICATION BY FOLLOW UP DATE.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXHAUST SYSTEM HOOD CLEANING DUE 8/2011. SYSTEM SHOULD BE CLEANED EVERY SIX MONTHS.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
|
02/05/2013 | Routine |
- No hand washing (when) (corrected on site)
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: EMPLOYEES TOUCHED FACE WITH HANDS AND DID NOT WASH CONTAMINATED HANDS THERE AFTER. ENSURE HANDS ARE THOROUGHLY WASHED AFTER CONTAMINATION.
- 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: FLOOR DRAINS AND PIPES ABOVE SOILED WITH BUILD UP. CLEAN THOROUGHLY.
Location: Kitchen
- 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: ICE SCOOP STORED ON TOP OF ICE BIN. STORE ICE SCOOP IN A CLEAN CONTAINER IN BETWEEN USE.
Location: Kitchen
|
10/19/2012 | Routine |
- Toxic material(s) separation (corrected on site)
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: CAN OF FURNITURE POLISH STORED INSIDE CABINET WITH UNPACKAGED FOOD CARTON LIDS. STORE CLEANING PRODUCTS SEPARATE IN AREA AWAY FROM SINGLE USE ITEMS
Location: Service counter
- No hand washing (when) (corrected on site)
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 PICKED UP A CONTAINER OF RAW CHICKEN AND PRE-PACKAGED PORK TO PUT ON TABLE AND REMOVED ICE FROM BIN WITHOUT WASHING HANDS. ENSURE EMPLOYEES WASH HANDS AFTER HANDLING RAW ANIMAL PRODUCT TO PROTECT READY TO EAT FOOD AND FOOD CONTACT SURFACES FROM CROSS CONTAMINATION.
- 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: CONTAINER OF RAW CHICKEN AND PRE-PACKAGED CONTAINER OF PORK STORED INSIDE 2-COMPARTMENT SINK. TWO COMPARTMENT SINK SHOULD BE USED FOR VEGETABLE PREPARATION ONLY. RAW FOODS SHOULD BE PREPARED IN MEAT PREP SINK OR THREE COMPARTMENT SINK.,
Location: Kitchen
- 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: JACKET HANGING ON DRY STORAGE SHELF CONTAINING EXPOSED EQUIPMENT AND SINGLE USE ITEMS.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK IN KITCHEN AREA.
Location: Kitchen
|
06/12/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
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: CAN OF FURNITURE POLISH STORED INSIDE CABINET WITH UNPACKAGED FOOD CARTON LIDS. STORE CLEANING PRODUCTS SEPARATE IN AREA AWAY FROM SINGLE USE ITEMS
Location: Service counter
- No hand washing (when) (corrected on site)
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 PICKED UP A CONTAINER OF RAW CHICKEN AND PRE-PACKAGED PORK TO PUT ON TABLE AND REMOVED ICE FROM BIN WITHOUT WASHING HANDS. ENSURE EMPLOYEES WASH HANDS AFTER HANDLING RAW ANIMAL PRODUCT TO PROTECT READY TO EAT FOOD AND FOOD CONTACT SURFACES FROM CROSS CONTAMINATION.
- 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: CONTAINER OF RAW CHICKEN AND PRE-PACKAGED CONTAINER OF PORK STORED INSIDE 2-COMPARTMENT SINK. TWO COMPARTMENT SINK SHOULD BE USED FOR VEGETABLE PREPARATION ONLY. RAW FOODS SHOULD BE PREPARED IN MEAT PREP SINK OR THREE COMPARTMENT SINK.,
Location: Kitchen
- 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: JACKET HANGING ON DRY STORAGE SHELF CONTAINING EXPOSED EQUIPMENT AND SINGLE USE ITEMS.
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK IN KITCHEN AREA.
Location: Kitchen
|
06/01/2012 | Routine |
- No hand washing (when) (corrected on site)
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: FOOD EMPLOYEE PULLED BACK HAIR BEHIND EARS MORE THAN ONE OCCASSION AND DID NOT WASH HANDS AFTER CONTAMINATION. ENSURE HANDS ARE WASHED IMMEDIATELY AFTER CONTAMINATION.
- 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: CARTON OF RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS INSIDE REACH IN COOLER. STORE RAW FOOD BELOW READY TO EAT.
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: FOOD EMPLOYEE USED IMPROPER HAND WASHING PROCEDURES BY NOT USING SOAP. UTILIZE SOAP TO ENSURE HANDS ARE WASHED PROPERLY.
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: NO SANITIZER PRESENT INSIDE ESTABLISHMENT. PROVIDE CHLORINE OR QUAT SANITIZER ASAP AND AT ALL TIMES TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
Location: Kitchen
- 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.
- 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: BAG OF ONIONS NOT STORED AT LEAST SIX INCHES OFF THE FLOOR IN BACK KITCHEN AREA.
Location: Kitchen (back)
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: CO-OWNER WASHED HANDS AT THREE COMPARTMENT SINK. ENSURE HANDS ARE WASHED AT DESIGNATED HAND SINKS.
Location: Kitchen
|
02/10/2012 | Routine |
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