- 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. CUBED CANTELOPE HOLDING AT 48 DEGREES ABOVE LOAD LIMIT ON BUFFET.2. SPHERICAL SHAPED WATER MELON HOLDING AT 48 DEGREES ON BUFFET.MAINTAIN MELONS AT 41 DEGREES F OR LOWER.
Location: Buffet
- 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. CUBED CANTELOPE HOLDING AT 48 DEGREES ABOVE LOAD LIMIT ON BUFFET.2. SPHERICAL SHAPED WATER MELON HOLDING AT 48 DEGREES ON BUFFET.MAINTAIN MELONS AT 41 DEGREES F OR LOWER.
Location: Buffet
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. WRITTEN PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION NOT AVAILABLE. 2. SUSHI ROLLS NOT MARKED WITH A 4 HOUR DISCARD TIME ON BUFFET.SUSHI ROLLS MUST BE CLEARLY MARKED WITH A FOUR HOUR DISCARD TIME ON BUFFET. FURTHERMORE, A WRITTEN PROCEDURE MUST BE PRESENTED FOR SUSHI RICE AND ROLL PREPARATION.RECHECK: NOT CORRECTED. PROVIDE PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION AND FOUR HOUR DISCARD TIME.
Location: Kitchen
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. WRITTEN PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION NOT AVAILABLE. 2. SUSHI ROLLS NOT MARKED WITH A 4 HOUR DISCARD TIME ON BUFFET.SUSHI ROLLS MUST BE CLEARLY MARKED WITH A FOUR HOUR DISCARD TIME ON BUFFET. FURTHERMORE, A WRITTEN PROCEDURE MUST BE PRESENTED FOR SUSHI RICE AND ROLL PREPARATION.RECHECK: NOT CORRECTED. PROVIDE PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION AND FOUR HOUR DISCARD TIME.
Location: Buffet
- 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: BOTTLE OF CONCENTRATED CHLORINE BLEACH STORED UNDER PREP TABLE NEXT TO A BAG OF ONIONS AND CLEAN EQUIPMENT.STORE CLEANING CHEMICALS IN A DESIGNATED AREA AWAY FROM FOOD STORAGE.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FRESH EGG ROLLS STORED ON A CONTAINER LINED WITH PAPER CUT FROM A BAG OF SUGAR ACCORDING TO OWNER. INK TOUCHING FOOD.PROVIDE FOOD SAFE LINERS TO PROTECT FOOD FROM CONTAMINATION. EGG ROLLS DISCARDED.
Location: Cook line
Equipment: Reach 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: HOT WATER TURNED OFF AT THREE COMPARTMENT SINK. BOTH FAUCETS LEAK.PROVIDE REPAIR.
Location: Kitchen
Equipment: 3-bay
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. JACKET HANGING ON STORAGE CART CONTAINING EXPOSED FOOD.2. CELL PHONE, TAPE, AND OTHER MISCELLANEOUS ITEMS STORED ON GRINDER BELOW PREP TABLE.STORE MISCELLANEOUS ITEMS IN A DESIGNATED AREA AWAY FROM FOOD.
Location: Kitchen
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: TRASH UNDER DUMPSTER AND ON PAVEMENT IN THE VICINITY.ALL TRASH SHOULD BE STORED INSIDE DUMPSTER. NOTE: COMMUNITY DUMPSTER.
Location: Dumpster area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FOOD STORED IN CONTAINERS CRACKED AND DAMAGED ON CORNERS, ENDS, ETC...COOK LINE. OBSERVED DAMAGED CONTAINERS ON STORAGE SHELF AS WELL.DISCONTINUE USE OF DAMAGED CONTAINERS. PROVIDE CONTAINERS IN GOOD REPAIR.
Location: Kitchen
- 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. TWO CONTAINERS OF FRIED WONTONS AND CONTAINER OF FROZEN STUFFED MUSHROOM RECIPE STORED ON FLOOR BELOW PREP TABLE.2. BOWL OF FROZEN SHRIMP STORED INSIDE ON FLOOR INSIDE WALK IN FREEZER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES TO PROTECT FOOD AND SUFACES FROM CONTAMINATION.
Location: Kitchen
- 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. TWO CONTAINERS OF FRIED WONTONS AND CONTAINER OF FROZEN STUFFED MUSHROOM RECIPE STORED ON FLOOR BELOW PREP TABLE.2. BOWL OF FROZEN SHRIMP STORED INSIDE ON FLOOR INSIDE WALK IN FREEZER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES TO PROTECT FOOD AND SUFACES FROM CONTAMINATION.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM SURFACE OF PREPTABLE SOILED IN BACK PREP AREA. CLEAN THOROUGHLY.
Location: Kitchen
|
09/10/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CUBED CANTELOPE HOLDING AT 48 DEGREES ABOVE LOAD LIMIT ON BUFFET.2. SPHERICAL SHAPED WATER MELON HOLDING AT 48 DEGREES ON BUFFET.MAINTAIN MELONS AT 41 DEGREES F OR LOWER.
Location: Buffet
- 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. CUBED CANTELOPE HOLDING AT 48 DEGREES ABOVE LOAD LIMIT ON BUFFET.2. SPHERICAL SHAPED WATER MELON HOLDING AT 48 DEGREES ON BUFFET.MAINTAIN MELONS AT 41 DEGREES F OR LOWER.
Location: Buffet
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. WRITTEN PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION NOT AVAILABLE. 2. SUSHI ROLLS NOT MARKED WITH A 4 HOUR DISCARD TIME ON BUFFET.SUSHI ROLLS MUST BE CLEARLY MARKED WITH A FOUR HOUR DISCARD TIME ON BUFFET. FURTHERMORE, A WRITTEN PROCEDURE MUST BE PRESENTED FOR SUSHI RICE AND ROLL PREPARATION.RECHECK: NOT CORRECTED. PROVIDE PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION AND FOUR HOUR DISCARD TIME.
Location: Kitchen
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. WRITTEN PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION NOT AVAILABLE. 2. SUSHI ROLLS NOT MARKED WITH A 4 HOUR DISCARD TIME ON BUFFET.SUSHI ROLLS MUST BE CLEARLY MARKED WITH A FOUR HOUR DISCARD TIME ON BUFFET. FURTHERMORE, A WRITTEN PROCEDURE MUST BE PRESENTED FOR SUSHI RICE AND ROLL PREPARATION.RECHECK: NOT CORRECTED. PROVIDE PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION AND FOUR HOUR DISCARD TIME.
Location: Buffet
- 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: BOTTLE OF CONCENTRATED CHLORINE BLEACH STORED UNDER PREP TABLE NEXT TO A BAG OF ONIONS AND CLEAN EQUIPMENT.STORE CLEANING CHEMICALS IN A DESIGNATED AREA AWAY FROM FOOD STORAGE.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FRESH EGG ROLLS STORED ON A CONTAINER LINED WITH PAPER CUT FROM A BAG OF SUGAR ACCORDING TO OWNER. INK TOUCHING FOOD.PROVIDE FOOD SAFE LINERS TO PROTECT FOOD FROM CONTAMINATION. EGG ROLLS DISCARDED.
Location: Cook line
Equipment: Reach 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: HOT WATER TURNED OFF AT THREE COMPARTMENT SINK. BOTH FAUCETS LEAK.PROVIDE REPAIR.
Location: Kitchen
Equipment: 3-bay
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. JACKET HANGING ON STORAGE CART CONTAINING EXPOSED FOOD.2. CELL PHONE, TAPE, AND OTHER MISCELLANEOUS ITEMS STORED ON GRINDER BELOW PREP TABLE.STORE MISCELLANEOUS ITEMS IN A DESIGNATED AREA AWAY FROM FOOD.
Location: Kitchen
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: TRASH UNDER DUMPSTER AND ON PAVEMENT IN THE VICINITY.ALL TRASH SHOULD BE STORED INSIDE DUMPSTER. NOTE: COMMUNITY DUMPSTER.
Location: Dumpster area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FOOD STORED IN CONTAINERS CRACKED AND DAMAGED ON CORNERS, ENDS, ETC...COOK LINE. OBSERVED DAMAGED CONTAINERS ON STORAGE SHELF AS WELL.DISCONTINUE USE OF DAMAGED CONTAINERS. PROVIDE CONTAINERS IN GOOD REPAIR.
Location: Kitchen
- 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. TWO CONTAINERS OF FRIED WONTONS AND CONTAINER OF FROZEN STUFFED MUSHROOM RECIPE STORED ON FLOOR BELOW PREP TABLE.2. BOWL OF FROZEN SHRIMP STORED INSIDE ON FLOOR INSIDE WALK IN FREEZER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES TO PROTECT FOOD AND SUFACES FROM CONTAMINATION.
Location: Kitchen
- 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. TWO CONTAINERS OF FRIED WONTONS AND CONTAINER OF FROZEN STUFFED MUSHROOM RECIPE STORED ON FLOOR BELOW PREP TABLE.2. BOWL OF FROZEN SHRIMP STORED INSIDE ON FLOOR INSIDE WALK IN FREEZER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES TO PROTECT FOOD AND SUFACES FROM CONTAMINATION.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM SURFACE OF PREPTABLE SOILED IN BACK PREP AREA. CLEAN THOROUGHLY.
Location: Kitchen
|
09/03/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CUBED CANTELOPE HOLDING AT 48 DEGREES ABOVE LOAD LIMIT ON BUFFET.2. SPHERICAL SHAPED WATER MELON HOLDING AT 48 DEGREES ON BUFFET.MAINTAIN MELONS AT 41 DEGREES F OR LOWER.
Location: Buffet
- 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. CUBED CANTELOPE HOLDING AT 48 DEGREES ABOVE LOAD LIMIT ON BUFFET.2. SPHERICAL SHAPED WATER MELON HOLDING AT 48 DEGREES ON BUFFET.MAINTAIN MELONS AT 41 DEGREES F OR LOWER.
Location: Buffet
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. WRITTEN PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION NOT AVAILABLE. 2. SUSHI ROLLS NOT MARKED WITH A 4 HOUR DISCARD TIME ON BUFFET.SUSHI ROLLS MUST BE CLEARLY MARKED WITH A FOUR HOUR DISCARD TIME ON BUFFET. FURTHERMORE, A WRITTEN PROCEDURE MUST BE PRESENTED FOR SUSHI RICE AND ROLL PREPARATION.
Location: Kitchen
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. WRITTEN PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION NOT AVAILABLE. 2. SUSHI ROLLS NOT MARKED WITH A 4 HOUR DISCARD TIME ON BUFFET.SUSHI ROLLS MUST BE CLEARLY MARKED WITH A FOUR HOUR DISCARD TIME ON BUFFET. FURTHERMORE, A WRITTEN PROCEDURE MUST BE PRESENTED FOR SUSHI RICE AND ROLL PREPARATION.
Location: Buffet
- 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: BOTTLE OF CONCENTRATED CHLORINE BLEACH STORED UNDER PREP TABLE NEXT TO A BAG OF ONIONS AND CLEAN EQUIPMENT.STORE CLEANING CHEMICALS IN A DESIGNATED AREA AWAY FROM FOOD STORAGE.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FRESH EGG ROLLS STORED ON A CONTAINER LINED WITH PAPER CUT FROM A BAG OF SUGAR ACCORDING TO OWNER. INK TOUCHING FOOD.PROVIDE FOOD SAFE LINERS TO PROTECT FOOD FROM CONTAMINATION. EGG ROLLS DISCARDED.
Location: Cook line
Equipment: Reach in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER TURNED OFF AT THREE COMPARTMENT SINK. BOTH FAUCETS LEAK.PROVIDE REPAIR.
Location: Kitchen
Equipment: 3-bay
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. JACKET HANGING ON STORAGE CART CONTAINING EXPOSED FOOD.2. CELL PHONE, TAPE, AND OTHER MISCELLANEOUS ITEMS STORED ON GRINDER BELOW PREP TABLE.STORE MISCELLANEOUS ITEMS IN A DESIGNATED AREA AWAY FROM FOOD.
Location: Kitchen
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: TRASH UNDER DUMPSTER AND ON PAVEMENT IN THE VICINITY.ALL TRASH SHOULD BE STORED INSIDE DUMPSTER. NOTE: COMMUNITY DUMPSTER.
Location: Dumpster area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FOOD STORED IN CONTAINERS CRACKED AND DAMAGED ON CORNERS, ENDS, ETC...COOK LINE. OBSERVED DAMAGED CONTAINERS ON STORAGE SHELF AS WELL.DISCONTINUE USE OF DAMAGED CONTAINERS. PROVIDE CONTAINERS IN GOOD REPAIR.
Location: Kitchen
- 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. TWO CONTAINERS OF FRIED WONTONS AND CONTAINER OF FROZEN STUFFED MUSHROOM RECIPE STORED ON FLOOR BELOW PREP TABLE.2. BOWL OF FROZEN SHRIMP STORED INSIDE ON FLOOR INSIDE WALK IN FREEZER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES TO PROTECT FOOD AND SUFACES FROM CONTAMINATION.
Location: Kitchen
- 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. TWO CONTAINERS OF FRIED WONTONS AND CONTAINER OF FROZEN STUFFED MUSHROOM RECIPE STORED ON FLOOR BELOW PREP TABLE.2. BOWL OF FROZEN SHRIMP STORED INSIDE ON FLOOR INSIDE WALK IN FREEZER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES TO PROTECT FOOD AND SUFACES FROM CONTAMINATION.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM SURFACE OF PREPTABLE SOILED IN BACK PREP AREA. CLEAN THOROUGHLY.
Location: Kitchen
|
08/27/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINERS OF PARTIALLY COOKED CHICKEN WINGS, RAGOONS STORED ON FOOD CART WITHOUT TEMPERATURE CONTROL NEAR COOK LINE HOLDING AT 65 DEGREES F.2. TWO CARTONS OF RAW SHELL EGGS STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL HOLDING AT 50 DEGREES F.POTENTIALLY HAZARDOUS FOODS MUST BE STORED TO MAINTAIN 41 DEGREES F OR LOWER.
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. CONTAINERS OF PARTIALLY COOKED CHICKEN WINGS, RAGOONS STORED ON FOOD CART WITHOUT TEMPERATURE CONTROL NEAR COOK LINE HOLDING AT 65 DEGREES F.2. TWO CARTONS OF RAW SHELL EGGS STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL HOLDING AT 50 DEGREES F.POTENTIALLY HAZARDOUS FOODS MUST BE STORED TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED DIRECTLY ON SHELVING SOILED WITH RUST.CLEAN AND SANITZE. RESURFACE OR REPLACE IS RUST CANNOT BE REMOVED.
Location: Walk-in cooler
- 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: SLICER USED EARLY IN THE MORNING SOILED WITH FOOD DEBRIS BEHIND BLADE GUARD.ENSURE SLICER IS DISMANTELED AND CLEAN AND SANITIZED THOROUGHLY EVERY FOUR HOURS.
Location: Kitchen
Equipment: Slicer
- 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: EMPLOYEE WASHED EQUIPMENT WITHOUT SANITIZING AFTER CLEANING.ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.
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 IN LARGE BUCKET OF WATER CONTAINING WET TOWELS.MAINTAIN SOLUTION AT 100 PPM CHLORINE TO PREVENT SPREAD OF HARMFUL BACETERIA.
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: DUCT TAPE COVERING EXTERIOR/INTERIOR SURFACE OF COLD TOP COOLER LID.REMOVE DUCT TAPE. SURFACE SHOULD BE SMOOTH AND EASILY CLEANABLE.
Location: Cook line
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE JACKET HANGING ON STORAGE CART CONTAINING EXPOSED FOOD IN KITCHEN AREA.STORE JACKET ON COAT RACK TO PREVENT CONTAMINATION OF FOOD.
Location: Kitchen
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. UNCOVERED BUCKET OF DICED POTATOES STORED NEXT TO MOP SINK.DISCONTINUE STORING FOOD IN THIS AREA TO PREVENT CONTAMINATION.2, EMPLOYEES PREPPING UNCOOKED GREEN BEANS IN DINING ROOM. ALL FOOD PREPARATION SHOULD BE PERFORMED IN KITCHEN AREA TO PREVENT CONTAMINATION.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INOPERABLE LIGHT BULBS IN FIXTURE ABOVE COOK LINE.
Location: Cook line
- Soiled linens storage (corrected)
Improper storage of soiled linens.
Correction: Keep in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of the following: (1) Food. (2) Clean equipment. (3) Clean utensils. (4) Single- service and single-use articles.
Comments: BASKET OF SOILED LINENS STORED UNDERNEATH PREP TABLE AND DIRECTLY ON TABLE WITH CLEAN EQUIPMENT AND FOOD. STORE LINENS IN A CLEAN RECEPTACLE AWAY FROM CLEAN EQUIPMENT, UTENSILS, AND SINGLE USE ITEMS.
Location: Kitchen
- Warewash solution(s) unclean (corrected)
Warewashing solution(s) at 3 bay soiled.
Correction: Warewashing solution(s) shall be maintained clean.
Comments: FOOD EMPLOYEE CLEANED WOK IN DIRTY WASH WATER.MAINTAIN WASH SOLUTION IN A CLEAN CONDITION.
Location: Kitchen
- 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: LARGE BUCKET OF HOT LEG QUARTER BONES CONTAINING MEAT AND FAT REMAINS STORED UNDER PREP TABLE TO COOL.STORE PRODUCT ON A SHEET TRAY UNDER REFRIGERATION AT 41 DEGREES F TO COOL PROPERLY.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FOOD EMPLOYEE PREPARING FOOD ON A CUTTING BOARD CRACKED ON THE CENTER SURFACE. 2. CRACKED/DAMAGED CUTTING BOARD STORED BENEATH PREP TABLE.CUTTING BOARD SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE. DISCONTINUE USE OF DAMAGED BOARDS.
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 MACHINE SOILED.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Ice machine
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen (back)
|
03/26/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINERS OF PARTIALLY COOKED CHICKEN WINGS, RAGOONS STORED ON FOOD CART WITHOUT TEMPERATURE CONTROL NEAR COOK LINE HOLDING AT 65 DEGREES F.2. TWO CARTONS OF RAW SHELL EGGS STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL HOLDING AT 50 DEGREES F.POTENTIALLY HAZARDOUS FOODS MUST BE STORED TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINERS OF PARTIALLY COOKED CHICKEN WINGS, RAGOONS STORED ON FOOD CART WITHOUT TEMPERATURE CONTROL NEAR COOK LINE HOLDING AT 65 DEGREES F.2. TWO CARTONS OF RAW SHELL EGGS STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL HOLDING AT 50 DEGREES F.POTENTIALLY HAZARDOUS FOODS MUST BE STORED TO MAINTAIN 41 DEGREES F OR LOWER.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED DIRECTLY ON SHELVING SOILED WITH RUST.CLEAN AND SANITZE. RESURFACE OR REPLACE IS RUST CANNOT BE REMOVED.
Location: Walk-in cooler
- 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: SLICER USED EARLY IN THE MORNING SOILED WITH FOOD DEBRIS BEHIND BLADE GUARD.ENSURE SLICER IS DISMANTELED AND CLEAN AND SANITIZED THOROUGHLY EVERY FOUR HOURS.
Location: Kitchen
Equipment: Slicer
- 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: EMPLOYEE WASHED EQUIPMENT WITHOUT SANITIZING AFTER CLEANING.ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.
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 IN LARGE BUCKET OF WATER CONTAINING WET TOWELS.MAINTAIN SOLUTION AT 100 PPM CHLORINE TO PREVENT SPREAD OF HARMFUL BACETERIA.
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: DUCT TAPE COVERING EXTERIOR/INTERIOR SURFACE OF COLD TOP COOLER LID.REMOVE DUCT TAPE. SURFACE SHOULD BE SMOOTH AND EASILY CLEANABLE.
Location: Cook line
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE JACKET HANGING ON STORAGE CART CONTAINING EXPOSED FOOD IN KITCHEN AREA.STORE JACKET ON COAT RACK TO PREVENT CONTAMINATION OF FOOD.
Location: Kitchen
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: 1. UNCOVERED BUCKET OF DICED POTATOES STORED NEXT TO MOP SINK.DISCONTINUE STORING FOOD IN THIS AREA TO PREVENT CONTAMINATION.2, EMPLOYEES PREPPING UNCOOKED GREEN BEANS IN DINING ROOM. ALL FOOD PREPARATION SHOULD BE PERFORMED IN KITCHEN AREA TO PREVENT CONTAMINATION.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INOPERABLE LIGHT BULBS IN FIXTURE ABOVE COOK LINE.
Location: Cook line
- Soiled linens storage
Improper storage of soiled linens.
Correction: Keep in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of the following: (1) Food. (2) Clean equipment. (3) Clean utensils. (4) Single- service and single-use articles.
Comments: BASKET OF SOILED LINENS STORED UNDERNEATH PREP TABLE AND DIRECTLY ON TABLE WITH CLEAN EQUIPMENT AND FOOD. STORE LINENS IN A CLEAN RECEPTACLE AWAY FROM CLEAN EQUIPMENT, UTENSILS, AND SINGLE USE ITEMS.
Location: Kitchen
- Warewash solution(s) unclean
Warewashing solution(s) at 3 bay soiled.
Correction: Warewashing solution(s) shall be maintained clean.
Comments: FOOD EMPLOYEE CLEANED WOK IN DIRTY WASH WATER.MAINTAIN WASH SOLUTION IN A CLEAN CONDITION.
Location: Kitchen
- 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: LARGE BUCKET OF HOT LEG QUARTER BONES CONTAINING MEAT AND FAT REMAINS STORED UNDER PREP TABLE TO COOL.STORE PRODUCT ON A SHEET TRAY UNDER REFRIGERATION AT 41 DEGREES F TO COOL PROPERLY.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FOOD EMPLOYEE PREPARING FOOD ON A CUTTING BOARD CRACKED ON THE CENTER SURFACE. 2. CRACKED/DAMAGED CUTTING BOARD STORED BENEATH PREP TABLE.CUTTING BOARD SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE. DISCONTINUE USE OF DAMAGED BOARDS.
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 MACHINE SOILED.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Ice machine
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen (back)
|
03/18/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TWO SHELVES SOILED WITH RUST STORED IN BETWEEN CONTAINERS OF FOOD INSIDE WALK IN COOLER.RESURFACE OR REPLACE SHELVING.2. CAN OPENER BASE AND MOUNT SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Walk-in cooler
- 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: FOOD SERVICE WORKER WASHED EQUIPMENT WITHOUT SANITIZING AFTER CLEANING.ENSURE EQUIPMENT ARE SANITIZED AFTER CLEANING. SET UP SOLUTION IN THREE COMPARTMENT SINK AT A CONCENTRATION OF 50 TO 100 PPM CHLORINE.
Location: Kitchen (back)
- 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: SCREEN TORN ON BOTTOM HALF LOCATED AT BACK DOOR EXIT.REPAIR SCREEN.
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: HEAVY GRIME BUILD UP ON FLOOR DRAIN BELOW DISH MACHINE.CLEAN DRAIN THOROUGHLY.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING BELOW DISH MACHINE BAY.REPAIR LEAK.
Location: Kitchen
Equipment: Dishmachine
- 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 MACHINE SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Ice machine
|
10/24/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TWO SHELVES SOILED WITH RUST STORED IN BETWEEN CONTAINERS OF FOOD INSIDE WALK IN COOLER.RESURFACE OR REPLACE SHELVING.2. CAN OPENER BASE AND MOUNT SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Walk-in cooler
- 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: FOOD SERVICE WORKER WASHED EQUIPMENT WITHOUT SANITIZING AFTER CLEANING.ENSURE EQUIPMENT ARE SANITIZED AFTER CLEANING. SET UP SOLUTION IN THREE COMPARTMENT SINK AT A CONCENTRATION OF 50 TO 100 PPM CHLORINE.
Location: Kitchen (back)
- 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: SCREEN TORN ON BOTTOM HALF LOCATED AT BACK DOOR EXIT.REPAIR SCREEN.
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: HEAVY GRIME BUILD UP ON FLOOR DRAIN BELOW DISH MACHINE.CLEAN DRAIN THOROUGHLY.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING BELOW DISH MACHINE BAY.REPAIR LEAK.
Location: Kitchen
Equipment: Dishmachine
- 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 SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Ice machine
|
10/17/2013 | Routine |
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. A PAN OF PARTIALLY COOKED EGG ROLLS WERE STORED ON CARDBOARD TO DRAIN LOCATED INSIDE REACH IN COOLER ON COOK LINE. COOK THEN REMOVED EGG ROLLS INTO A PAN LINED WITH PAPER MENUS.USE AN APPROVED MATERIAL TO LINE PANS TO PREVENT CONTAMINATION OF THE FOOD. 2. RECHECK: CARDBAORD WAS LINING A CONTAINER OF EGG ROLLS. DISCONTINUE THIS PRACTICE. REPEAT VIOLATION WILL RESULT IN A CITATION.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR LIDS AND RIMS OF RICE STEAMERS SOILED WITH DRIED FOOD RESIDUE IN CREVICES.CLEAN AND SANITIZE THOROUGHLY.2. DRIED FOOD RESIDUE DOWN THE MIDDLE ON THE EDGES OF MAIN PREP TABLE IN BACK KITCHEN AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Buffet
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: STACK OF INVERTED GREEN BASKETS NOT USED IN OPERATIONS STORED ABOVE FOOD LOCATED ON THREE COMPARTMENT DRAIN BOARD. THESE SURFACE OF THE BASKETS ARE DETERIORATED ON THE SURFACE. REMOVE BASKETS FROM OPERATIONS.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PAINT PEELING ON ALL AREAS OF TWO GREEN SHELVS LOCATED INSIDE WALK IN COOLER. SURFACE OF SHELVING PEELS ON A CONSISTENT BASIS AND SHOULD BE REPLACED.2. GASKETS ON REACH IN COOLER DOOR LOCATED ON COOK LINE ARE DAMAGED AND HEAVILY SOILED WITH MOLD.GASKETS ARE BEYOND REPAIR AND SHOULD BE REPLACED.RECHECK 5/17: SHELVING WAS PAINTED AND CHIPPING ON THE SURFACE ONTO EXPOSED FOOD. SHELVING MUST BE REPLACED. COVER ALL EXPOSED FOOD TO PROTECT FROM CONTAMINATION.RECHECK 5/30: ALL SHELVING INSIDE REACH IN COOLER WILL BE REPLACED. AN INVOICE WAS PRODUCED DOCUMENTING PRE-PAID ORDER. SHELVING SHOULD ARRIVE WITHIN 3 TO 4 WEEKS. GASKETS HAVE BEEN REPLACED.
Location: Walk-in cooler
Equipment: Wire shelving
- 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: BAG OF EXPOSED FLOUR STORED ON DRY STORAGE SHELF. PROVIDE A PROTECTIVE COVERING TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: DESSERTS SUCH AS CAKES, COOKIES, ETC....STORED EXPOSED ON THE BUFFET.STORE UNDER SNEEZE GUARD OR PROVIDE PROTECTIVE COVERINGS SUCH AS LIDS.
Location: Buffet
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FISH THAWING IN BASIN NEXT TO ANOTHER BASIN CONTAINING SOAPY WATER AND EQUIPMENT.THAW FISH AND WASH DISHES AT SEPARATE INTERVALS TO PREVENT WASH SOLUTION CONTAMINATING FISH.
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: ICE DISPENSER ON SODA MACHINE SOILED WITH BUILD UP LOCATED ON THE LEFT END OF THE COUNTER IN DINING AREA.
Location: Dining room
Equipment: Soda machine
- 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: UTENSILS AND OTHER MISCELLANEOUS ITEMS STORED IN CARD BOARD BOXES ABOVE COLD TOP COOLER ON COOK LINE.PROVIDE A DURABLE CONTAINER TO STORE UTENSILS.
Location: Cook line
|
05/30/2013 | Recheck |
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. A PAN OF PARTIALLY COOKED EGG ROLLS WERE STORED ON CARDBOARD TO DRAIN LOCATED INSIDE REACH IN COOLER ON COOK LINE. COOK THEN REMOVED EGG ROLLS INTO A PAN LINED WITH PAPER MENUS.USE AN APPROVED MATERIAL TO LINE PANS TO PREVENT CONTAMINATION OF THE FOOD. 2. RECHECK: CARDBAORD WAS LINING A CONTAINER OF EGG ROLLS. DISCONTINUE THIS PRACTICE. REPEAT VIOLATION WILL RESULT IN A CITATION.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR LIDS AND RIMS OF RICE STEAMERS SOILED WITH DRIED FOOD RESIDUE IN CREVICES.CLEAN AND SANITIZE THOROUGHLY.2. DRIED FOOD RESIDUE DOWN THE MIDDLE ON THE EDGES OF MAIN PREP TABLE IN BACK KITCHEN AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Buffet
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: STACK OF INVERTED GREEN BASKETS NOT USED IN OPERATIONS STORED ABOVE FOOD LOCATED ON THREE COMPARTMENT DRAIN BOARD. THESE SURFACE OF THE BASKETS ARE DETERIORATED ON THE SURFACE. REMOVE BASKETS FROM OPERATIONS.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PAINT PEELING ON ALL AREAS OF TWO GREEN SHELVS LOCATED INSIDE WALK IN COOLER. SURFACE OF SHELVING PEELS ON A CONSISTENT BASIS AND SHOULD BE REPLACED.2. GASKETS ON REACH IN COOLER DOOR LOCATED ON COOK LINE ARE DAMAGED AND HEAVILY SOILED WITH MOLD.GASKETS ARE BEYOND REPAIR AND SHOULD BE REPLACED.RECHECK 5/17: SHELVING WAS PAINTED AND CHIPPING ON THE SURFACE ONTO EXPOSED FOOD. SHELVING MUST BE REPLACED. COVER ALL EXPOSED FOOD TO PROTECT FROM CONTAMINATION.GASKETS ARE ON ORDER.
Location: Walk-in cooler
Equipment: Wire shelving
- 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: BAG OF EXPOSED FLOUR STORED ON DRY STORAGE SHELF. PROVIDE A PROTECTIVE COVERING TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: DESSERTS SUCH AS CAKES, COOKIES, ETC....STORED EXPOSED ON THE BUFFET.STORE UNDER SNEEZE GUARD OR PROVIDE PROTECTIVE COVERINGS SUCH AS LIDS.
Location: Buffet
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FISH THAWING IN BASIN NEXT TO ANOTHER BASIN CONTAINING SOAPY WATER AND EQUIPMENT.THAW FISH AND WASH DISHES AT SEPARATE INTERVALS TO PREVENT WASH SOLUTION CONTAMINATING FISH.
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: ICE DISPENSER ON SODA MACHINE SOILED WITH BUILD UP LOCATED ON THE LEFT END OF THE COUNTER IN DINING AREA.
Location: Dining room
Equipment: Soda machine
- 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: UTENSILS AND OTHER MISCELLANEOUS ITEMS STORED IN CARD BOARD BOXES ABOVE COLD TOP COOLER ON COOK LINE.PROVIDE A DURABLE CONTAINER TO STORE UTENSILS.
Location: Cook line
|
05/17/2013 | Recheck |
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. A PAN OF PARTIALLY COOKED EGG ROLLS WERE STORED ON CARDBOARD TO DRAIN LOCATED INSIDE REACH IN COOLER ON COOK LINE. COOK THEN REMOVED EGG ROLLS INTO A PAN LINED WITH PAPER MENUS.USE AN APPROVED MATERIAL TO LINE PANS TO PREVENT CONTAMINATION OF THE FOOD.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR LIDS AND RIMS OF RICE STEAMERS SOILED WITH DRIED FOOD RESIDUE IN CREVICES.CLEAN AND SANITIZE THOROUGHLY.2. DRIED FOOD RESIDUE DOWN THE MIDDLE ON THE EDGES OF MAIN PREP TABLE IN BACK KITCHEN AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Buffet
- 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: UTENSILS AND OTHER MISCELLANEOUS ITEMS STORED IN CARD BOARD BOXES ABOVE COLD TOP COOLER ON COOK LINE.PROVIDE A DURABLE CONTAINER TO STORE UTENSILS.
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: ICE DISPENSER ON SODA MACHINE SOILED WITH BUILD UP LOCATED ON THE LEFT END OF THE COUNTER IN DINING AREA.
Location: Dining room
Equipment: Soda machine
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FISH THAWING IN BASIN NEXT TO ANOTHER BASIN CONTAINING SOAPY WATER AND EQUIPMENT.THAW FISH AND WASH DISHES AT SEPARATE INTERVALS TO PREVENT WASH SOLUTION CONTAMINATING FISH.
Location: Kitchen
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: DESSERTS SUCH AS CAKES, COOKIES, ETC....STORED EXPOSED ON THE BUFFET.STORE UNDER SNEEZE GUARD OR PROVIDE PROTECTIVE COVERINGS SUCH AS LIDS.
Location: Buffet
- 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: BAG OF EXPOSED FLOUR STORED ON DRY STORAGE SHELF. PROVIDE A PROTECTIVE COVERING TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PAINT PEELING ON ALL AREAS OF TWO GREEN SHELVS LOCATED INSIDE WALK IN COOLER. SURFACE OF SHELVING PEELS ON A CONSISTENT BASIS AND SHOULD BE REPLACED.2. GASKETS ON REACH IN COOLER DOOR LOCATED ON COOK LINE ARE DAMAGED AND HEAVILY SOILED WITH MOLD.GASKETS ARE BEYOND REPAIR AND SHOULD BE REPLACED.
Location: Walk-in cooler
Equipment: Wire shelving
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: STACK OF INVERTED GREEN BASKETS NOT USED IN OPERATIONS STORED ABOVE FOOD LOCATED ON THREE COMPARTMENT DRAIN BOARD. THESE SURFACE OF THE BASKETS ARE DETERIORATED ON THE SURFACE. REMOVE BASKETS FROM OPERATIONS.
Location: Kitchen (back)
|
05/10/2013 | 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.SUSHI HOLDING AT 48 DEGREES ON BUFFET. ENSURE PRODUCT MAINTAINS 41 DEGREES F OR LOWER. SUBMERGE PLATES UTLIZED TO STORE SUSHI IN ICE IF NECESSARY TO MAINTAIN PROPER TEMPERATURE.2. BOXES OF RAW SHELL EGGS STORED UNDER PREP TABLE. STORE PRODUCT UNDER REFRIGERATION TO MAINTAIN 45 DEGREES F OR LOWER.
Location: Buffet
- 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.SUSHI HOLDING AT 48 DEGREES ON BUFFET. ENSURE PRODUCT MAINTAINS 41 DEGREES F OR LOWER. SUBMERGE PLATES UTLIZED TO STORE SUSHI IN ICE IF NECESSARY TO MAINTAIN PROPER TEMPERATURE.2. BOXES OF RAW SHELL EGGS STORED UNDER PREP TABLE. STORE PRODUCT UNDER REFRIGERATION TO MAINTAIN 45 DEGREES F OR LOWER.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIVES SOILED WITH DRIED FOOD RESIDUE ON BLADE STORED ON MAGNETIC STRIP IN BACK KITCHEN. ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON STRIP TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Kitchen
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: SHEET TRAYS OF FOOD STORED ON FLOOR UNDER PREP TABLE. STORE FOOD IN A SANITARY AREA UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: PEST COTROL STICKY FLY STRIPS STORED DIRECTLY ABOVE PREP TABLE IN KITCHEN AREA. THESE STRIPS ARE NOT AN APPROVED INSECT TRAPPING DEVICE AND STORED ABOVE EXPOSED FOOD. PROVIDE AND INSTALL AN APPROVED INSECT TRAPPING DEVICE IN APPROPRIATE AREA.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TOWEL USED TO SEAL AND KEEP WALK IN FREEZER DOOR CLOSED. PROVIDE REPAIR TO DAMAGED DOOR.RECHECK: OWNER IS IN THE PROCESS OF OBTAINING BIDS TO REPLACE DOOR.
Location: Kitchen
- 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: STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
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: SPICKETS ON SODA MACHINE SOILED WITH SYRUP BUILD UP LOCATED IN DINING ROOM. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Dining room
Equipment: Soda machine
|
01/30/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1.SUSHI HOLDING AT 48 DEGREES ON BUFFET. ENSURE PRODUCT MAINTAINS 41 DEGREES F OR LOWER. SUBMERGE PLATES UTLIZED TO STORE SUSHI IN ICE IF NECESSARY TO MAINTAIN PROPER TEMPERATURE.2. BOXES OF RAW SHELL EGGS STORED UNDER PREP TABLE. STORE PRODUCT UNDER REFRIGERATION TO MAINTAIN 45 DEGREES F OR LOWER.
Location: Buffet
- 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.SUSHI HOLDING AT 48 DEGREES ON BUFFET. ENSURE PRODUCT MAINTAINS 41 DEGREES F OR LOWER. SUBMERGE PLATES UTLIZED TO STORE SUSHI IN ICE IF NECESSARY TO MAINTAIN PROPER TEMPERATURE.2. BOXES OF RAW SHELL EGGS STORED UNDER PREP TABLE. STORE PRODUCT UNDER REFRIGERATION TO MAINTAIN 45 DEGREES F OR LOWER.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIVES SOILED WITH DRIED FOOD RESIDUE ON BLADE STORED ON MAGNETIC STRIP IN BACK KITCHEN. ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON STRIP TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Kitchen
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: SHEET TRAYS OF FOOD STORED ON FLOOR UNDER PREP TABLE. STORE FOOD IN A SANITARY AREA UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: PEST COTROL STICKY FLY STRIPS STORED DIRECTLY ABOVE PREP TABLE IN KITCHEN AREA. THESE STRIPS ARE NOT AN APPROVED INSECT TRAPPING DEVICE AND STORED ABOVE EXPOSED FOOD. PROVIDE AND INSTALL AN APPROVED INSECT TRAPPING DEVICE IN APPROPRIATE AREA.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TOWEL USED TO SEAL AND KEEP WALK IN FREEZER DOOR CLOSED. PROVIDE REPAIR TO DAMAGED DOOR.
Location: Kitchen
- 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: STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
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: SPICKETS ON SODA MACHINE SOILED WITH SYRUP BUILD UP LOCATED IN DINING ROOM. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Dining room
Equipment: Soda machine
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01/23/2013 | Routine |
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: EXTERIOR CONTAINER OF GINER SAUCE COVERED WITH MOLD GROWTH STORED INSIDE WALK IN COOLER. DISCARD.
Location: Walk-in cooler
- 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: EMPLOYEE WASHED HANDS IN SANITIZING SOLUTION LOCATED IN THREE COMPARTMENT SINK. ENSURE EMPLOYEES WASH HANDS USING HOT WATER AT A MINIMUM OF 100 DEGREES AND SOAP LOCATED AT HAND SINKS IN KITCHEN AREA.
Location: Kitchen
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY STRIP STRIPS STORED ABOVE PREP TABLE AND NOT APPROVED. STORE PEST STRIPS IN AN APPROVED AREA AWAY FROM FOOD. FURTHERMORE, PROVIDE AN APPROVED INSECT TRAPPING DEVICE CAPABLE OF CONTAINING THE INSECT.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GASKET DAMAGED BEYOND REPAIR ON COOLDER DOOR LOCATED ON COOK LINE. REPLACE DAMAGED GASKETS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE RACK BELOW RICE STEAMERS SOILED WITH RUST BUILD UP. CLEAN AND SANITIZE THOROUGHLY TO REMOVE ALL BUILD UP.2. GASKETS SOILED WITH MILDEW LOCATED ON REACH IN COOLDER DOORS ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.3. DRY GOODS STORED ON SOILED FLOOR BOARDS LOCATED INSIDE BUFFET TABLES. CLEAN AND SANITZE FLOOR BOARDS.
Location: Cook line
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE WASHED HANDS AT THREE COMPARTMENT SINK. ENSURE HANDS ARE WASHED AT DESIGNATED HAND SINKS.
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 DIRECTLY ON TOP OF ICE MACHINE. STORE SCOOP IN A CLEAN CONTAINER IN BETWEEN USE.
Location: Kitchen
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09/27/2012 | 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: CONTAINER OF FRIED, SWEET AND SOUR CHICKEN, AND FRIED RICE STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL. STORE FOOD AT 135 DEGREES F OR HIGHER.
Location: Kitchen
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: SUSHI RICE MISSING FOUR HOUR DISCARD DOCUMENTATION ON CONTAINER.
Location: Cook line
- 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: EMPLOYEE BEVERAGE STORED IN CUP WITHOUT A LID AND STRAW. ENSURE ALL EMPLOYEE DRINK CUPS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER HEAVILY SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.2. PAINT ON SURFACE OF SHELVING PEELED AND SOILED WITH RUST INSIDE WALK IN COOLER. REPLACE OR REPLACE ALL SOILED SHELVING.3. CLEAN ALL WHITE BULK CONTAINERS OF FOOD THOROUGHLY.4. CLEAN AND SANITIZE ALL PREP TABLES AND STORAGE SHELVING THOROUGHLY.RECHECK: SOME SHELVING INSIDE WALK IN COOLER SOILED WITH RUST. RECOAT OR RESURFACE SHELVING WHERE NEEDED.
Location: Kitchen (back)
- 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: EMPLOYEES PERFORMING FOOD PREP WITHOUT WEARING A HAIR RESTRAINT. ENSURE ALL FOOD EMPLOYEES WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: LID MISSING ON DUMPSTER. PROVIDE LID.RECHECK: A DUMPSTER WITH A LID AND SLIDING DOOR HAS BEEN ORDERED ACCORDING TO BUILDING MANAGER.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: HEAVY ACCUMULATION OF TRASH, DEBRI, GRIME AND GREASE RESIDUE IN DUMPSTER AREA. CLEAN ENTIRE AREA THOROUGHLY.RECHECK: SOME TRASH REMOVED, BUT LITTER REMAINS UNDER SMALL DUMPSTER AND SURROUNDING LARGE DUMPSTER.
Location: Dumpster area
- Dumpster / pick up frequency (corrected)
Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
Comments: TRASH OVERFLOWING ON GROUND IN DUMPSTER AREA. INCREASE FREQUENCY OF TRASH PICK UP.
Location: Dumpster area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEAM OPENED DOWN THE MIDDLE ON FLOOR INSIDE WALK IN FREEZER. REPAIR SEAM.2. FOUR BY FOUR PIECE OF PLYWOOD UTLIZED TO LINE FLOOR. REPLACE BOARD WITH A DURABLE, WATER RESISTANT MATERIAL. 3. SEAL ALL HOLES AT THE BASE OF WALL BELOW THREE COMPARTMENT SINK AND ON COOK LINE.
Location: Walk-in freezer
- 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: FLOOR HEAVILY SOILED WITH GREASE AND DRIED FOOD RESIDUE ON ENTIRE COOK LINE. CLEAN THOROUGHLY.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOP ON COOK LINE AND PREP AREA. STORE ALL WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: DISH MACHINE ELEVATED BY WOODEN BLOCKS. BOTTOM STORAGE SHELF ELEVATED BY BRICKS. PROVIDE LEGS TO ELEVATE EQUIPMENT.RECHECK: LEGS HAVE BEEN ORDER TO ELEVATE DISH MACHINE.
Location: Dish machine area
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: ONE DENTED CAN OF HOISEN SAUCE AND TWO CANS OF OYSTER SAUCE STORED ON DRY STORAGE SHELF. REMOVE DENTED CANS FROM FOOD SERVICE.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT HAND SINK IN BACK KITCHEN.
Location: Kitchen
|
06/19/2012 | 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: CONTAINER OF FRIED, SWEET AND SOUR CHICKEN, AND FRIED RICE STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL. STORE FOOD AT 135 DEGREES F OR HIGHER.
Location: Kitchen
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: SUSHI RICE MISSING FOUR HOUR DISCARD DOCUMENTATION ON CONTAINER.
Location: Cook line
- 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: EMPLOYEE BEVERAGE STORED IN CUP WITHOUT A LID AND STRAW. ENSURE ALL EMPLOYEE DRINK CUPS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER HEAVILY SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.2. PAINT ON SURFACE OF SHELVING PEELED AND SOILED WITH RUST INSIDE WALK IN COOLER. REPLACE OR REPLACE ALL SOILED SHELVING.3. CLEAN ALL WHITE BULK CONTAINERS OF FOOD THOROUGHLY.4. CLEAN AND SANITIZE ALL PREP TABLES AND STORAGE SHELVING THOROUGHLY.RECHECK: SOME SHELVING INSIDE WALK IN COOLER SOILED WITH RUST. RECOAT OR RESURFACE SHELVING WHERE NEEDED.
Location: Kitchen (back)
- 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: EMPLOYEES PERFORMING FOOD PREP WITHOUT WEARING A HAIR RESTRAINT. ENSURE ALL FOOD EMPLOYEES WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: LID MISSING ON DUMPSTER. PROVIDE LID
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: HEAVY ACCUMULATION OF TRASH, DEBRI, GRIME AND GREASE RESIDUE IN DUMPSTER AREA. CLEAN ENTIRE AREA THOROUGHLY.RECHECK: SOME TRASH REMOVED, BUT LITTER REMAINS UNDER SMALL DUMPSTER AND SURROUNDING LARGE DUMPSTER.
Location: Dumpster area
- Dumpster / pick up frequency (corrected)
Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
Comments: TRASH OVERFLOWING ON GROUND IN DUMPSTER AREA. INCREASE FREQUENCY OF TRASH PICK UP.
Location: Dumpster area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEAM OPENED DOWN THE MIDDLE ON FLOOR INSIDE WALK IN FREEZER. REPAIR SEAM.2. FOUR BY FOUR PIECE OF PLYWOOD UTLIZED TO LINE FLOOR. REPLACE BOARD WITH A DURABLE, WATER RESISTANT MATERIAL. 3. SEAL ALL HOLES AT THE BASE OF WALL BELOW THREE COMPARTMENT SINK AND ON COOK LINE.
Location: Walk-in freezer
- 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: FLOOR HEAVILY SOILED WITH GREASE AND DRIED FOOD RESIDUE ON ENTIRE COOK LINE. CLEAN THOROUGHLY.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOP ON COOK LINE AND PREP AREA. STORE ALL WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: DISH MACHINE ELEVATED BY WOODEN BLOCKS. BOTTOM STORAGE SHELF ELEVATED BY BRICKS. PROVIDE LEGS TO ELEVATE EQUIPMENT.RECHECK: LEGS HAVE BEEN ORDER TO ELEVATE DISH MACHINE.
Location: Dish machine area
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: ONE DENTED CAN OF HOISEN SAUCE AND TWO CANS OF OYSTER SAUCE STORED ON DRY STORAGE SHELF. REMOVE DENTED CANS FROM FOOD SERVICE.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT HAND SINK IN BACK KITCHEN.
Location: Kitchen
|
06/07/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CONTAINER OF FRIED, SWEET AND SOUR CHICKEN, AND FRIED RICE STORED ON COOK LINE WITHOUT TEMPERATURE CONTROL. STORE FOOD AT 135 DEGREES F OR HIGHER.
Location: Kitchen
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: SUSHI RICE MISSING FOUR HOUR DISCARD DOCUMENTATION ON CONTAINER.
Location: Cook line
- 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: EMPLOYEE BEVERAGE STORED IN CUP WITHOUT A LID AND STRAW. ENSURE ALL EMPLOYEE DRINK CUPS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER HEAVILY SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.2. PAINT ON SURFACE OF SHELVING PEELED AND SOILED WITH RUST INSIDE WALK IN COOLER. REPLACE OR REPLACE ALL SOILED SHELVING.3. CLEAN ALL WHITE BULK CONTAINERS OF FOOD THOROUGHLY.4. CLEAN AND SANITIZE ALL PREP TABLES AND STORAGE SHELVING THOROUGHLY.
Location: Kitchen (back)
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES PERFORMING FOOD PREP WITHOUT WEARING A HAIR RESTRAINT. ENSURE ALL FOOD EMPLOYEES WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: LID MISSING ON DUMPSTER. PROVIDE LID
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: HEAVY ACCUMULATION OF TRASH, DEBRI, GRIME AND GREASE RESIDUE IN DUMPSTER AREA. CLEAN ENTIRE AREA THOROUGHLY.
Location: Dumpster area
- Dumpster / pick up frequency
Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
Comments: TRASH OVERFLOWING ON GROUND IN DUMPSTER AREA. INCREASE FREQUENCY OF TRASH PICK UP.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEAM OPENED DOWN THE MIDDLE ON FLOOR INSIDE WALK IN FREEZER. REPAIR SEAM.2. FOUR BY FOUR PIECE OF PLYWOOD UTLIZED TO LINE FLOOR. REPLACE BOARD WITH A DURABLE, WATER RESISTANT MATERIAL. 3. SEAL ALL HOLES AT THE BASE OF WALL BELOW THREE COMPARTMENT SINK AND ON COOK LINE.
Location: Walk-in freezer
- 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 HEAVILY SOILED WITH GREASE AND DRIED FOOD RESIDUE ON ENTIRE COOK LINE. CLEAN THOROUGHLY.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOP ON COOK LINE AND PREP AREA. STORE ALL WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: DISH MACHINE ELEVATED BY WOODEN BLOCKS. BOTTOM STORAGE SHELF ELEVATED BY BRICKS. PROVIDE LEGS TO ELEVATE EQUIPMENT.
Location: Dish machine area
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: ONE DENTED CAN OF HOISEN SAUCE AND TWO CANS OF OYSTER SAUCE STORED ON DRY STORAGE SHELF. REMOVE DENTED CANS FROM FOOD SERVICE.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT HAND SINK IN BACK KITCHEN.
Location: Kitchen
|
05/31/2012 | Routine |
- 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: SANITIZING SOLUTION NOT SET UP IN BACK PREP AREA. ENSURE IN PLACE SANITIZER IS SET UP DURING FOOD PREPARATION TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
Location: Kitchen
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: MOLLUSK SHELLS ON BUFFET USED MORE THAN ONCE AS A SERVING CONTAINER. MOLLUSK SHELLS SHOULD BE DISCARDED AFTER EACH USE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SURFACE OF SHELVING INSIDE WALK IN COOLER PEELING AND CHIPPING. RESURFACE OR REPLACE SHELVES.
Location: Walk-in cooler
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02/09/2012 | Routine |
Restaurant representatives - add corrected or new information about SUPER CHINA BUFFET, 11135 PENDLETON PIKE, Lawrence, IN »