ASIAN CHAO #81, 6020 E 82ND ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: ASIAN CHAO #81
Type: Restaurant
Address: 6020 E 82ND ST, Indianapolis, IN 46250
County: Marion
License #: 93997
Smoking: Smoke Free
Total inspections: 18
Last inspection: 05/25/2011

Restaurant representatives - add corrected or new information about ASIAN CHAO #81, 6020 E 82ND ST, Indianapolis, IN »

Inspection findings

Inspection Date

Type

  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Base of the wall damaged and separated from baseboard tiles located on the right side of the back door exit. Provide repair.
05/25/2011Non-Illness Complaint
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soiled knives stored on knife block. Ensure all knives have been thoroughly cleaned before storage.Hobart soiled with dried food residue. Clean thoroughly after each use.
    Location: Kitchen (back)
  • 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: Plastic wrap stored down inside drain to hold water in three bay sink. Provide drain plug to hold water inside three bay sink.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Blood dripping from boxes of raw chicken onto floor inside walk in cooler. Store raw product on tray to prevent blood residue draining onto floor during thawing process.
    Location: Walk-in cooler
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Three wet towels stored on counter top located at service counter.
    Location: Service counter
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Container of rice covered during cooling process. Ensure hot foods left uncovered during the cooling process to allow heat escape to ensure hot food cools from 135 to 70 degrees in two hours and from 70 to 41 degrees F in an addition four hours.
    Location: Kitchen (back)
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Meat samples stored exposed on tray offered to customers passing by in front of the establishment in foood court. Ensure all food samples are protected from contamination using dome lids. Consistent repeat violation. Warning ticket issued.Recheck 5/17: Meat samples stored exposed on tray offered to customers passing by in front of the establishment in foood court. Citation issued for repeat violation.
    Location: Sales floor
05/17/2011Recheck
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soiled knives stored on knife block. Ensure all knives have been thoroughly cleaned before storage.Hobart soiled with dried food residue. Clean thoroughly after each use.
    Location: Kitchen (back)
  • 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: Plastic wrap stored down inside drain to hold water in three bay sink. Provide drain plug to hold water inside three bay sink.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Blood dripping from boxes of raw chicken onto floor inside walk in cooler. Store raw product on tray to prevent blood residue draining onto floor during thawing process.
    Location: Walk-in cooler
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Three wet towels stored on counter top located at service counter.
    Location: Service counter
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Container of rice covered during cooling process. Ensure hot foods left uncovered during the cooling process to allow heat escape to ensure hot food cools from 135 to 70 degrees in two hours and from 70 to 41 degrees F in an addition four hours.
    Location: Kitchen (back)
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Meat samples stored exposed on tray offered to customers passing by in front of the establishment in foood court. Ensure all food samples are protected from contamination using dome lids. Consistent repeat violation. Warning ticket issued.
    Location: Sales floor
05/12/2011Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soiled knives stored on knife block. Ensure all knives have been thoroughly cleaned before storage.Hobart soiled with dried food residue. Clean thoroughly after each use.
    Location: Kitchen (back)
  • 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: Plastic wrap stored down inside drain to hold water in three bay sink. Provide drain plug to hold water inside three bay sink.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Blood dripping from boxes of raw chicken onto floor inside walk in cooler. Store raw product on tray to prevent blood residue draining onto floor during thawing process.
    Location: Walk-in cooler
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Three wet towels stored on counter top located at service counter.
    Location: Service counter
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Container of rice covered during cooling process. Ensure hot foods left uncovered during the cooling process to allow heat escape to ensure hot food cools from 135 to 70 degrees in two hours and from 70 to 41 degrees F in an addition four hours.
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Meat samples stored exposed on tray offered to customers passing by in front of the establishment in foood court. Ensure all food samples are protected from contamination using dome lids. Consistent repeat violation. Warning ticket issued.
    Location: Sales floor
05/04/2011Routine
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Provide documentation to verify rice is being cooled properly.
  • 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: Beverage stored inside foam cup in food prep area without a lid and straw. Provide lids and straws to all employee drink cups in food prep areas.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Butcher knives soiled food residue on blades stored in knife block. Ensure knives have been thoroughly cleaned before storage.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No hot water available at 1 bay prep sink. Provide hot water to prep sink.
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Three trays of rice cooling on counter top covered with lids without temperature documentation. Utilize approve guidelines to cool rice. Eg. Store rice on sheet trays inside walk in cooler during cooling process.
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Employee providing food samples to mall traffic without providing a protective covering. Ensure samples are protected from contamination. Repeat violation. A fine may be issued on future occurrences.
01/27/2011Recheck
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Provide documentation to verify rice is being cooled properly.
  • 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: Beverage stored inside foam cup in food prep area without a lid and straw. Provide lids and straws to all employee drink cups in food prep areas.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Butcher knives soiled food residue on blades stored in knife block. Ensure knives have been thoroughly cleaned before storage.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No hot water available at 1 bay prep sink. Provide hot water to prep sink.
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Three trays of rice cooling on counter top covered with lids without temperature documentation. Utilize approve guidelines to cool rice. Eg. Store rice on sheet trays inside walk in cooler during cooling process.
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Employee providing food samples to mall traffic without providing a protective covering. Ensure samples are protected from contamination.
01/19/2011Recheck
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Provide documentation to verify rice is being cooled properly.
  • 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: Beverage stored inside foam cup in food prep area without a lid and straw. Provide lids and straws to all employee drink cups in food prep areas.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Butcher knives soiled food residue on blades stored in knife block. Ensure knives have been thoroughly cleaned before storage.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No hot water available at 1 bay prep sink. Provide hot water to prep sink.
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Three trays of rice cooling on counter top covered with lids without temperture documentation. Utilize approve guidlines to cool rice. Eg. Store rice on sheet trays inside walk in cooler during cooling process.
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Employee providing food samples to mall traffic without providing a protective covering. Ensure samples are protected from contamination.
01/12/2011Routine
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Stored hobart soiled with cabbage and carrot residue. Clean thoroughly before storage.2. Knives soiled with food residue on surface inside knife block. Clean thoroughly before storage.
  • 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 supply turned "on" and "off" underneath sink due to a leak on faucet. Repair leak
09/30/2010Recheck
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Stored hobart soiled with cabbage and carrot residue. Clean thoroughly before storage.2. Knives soiled with food residue on surface inside knife block. Clean thoroughly before storage.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hot water supply turned "on" and "off" underneath sink due to a leak on faucet. Repair leak
09/23/2010Routine
  • 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: Reach in cooler holding foods at 52 degrees. Repair cooler to hold foods at the proper cold holding temperature of 41 degrees or less.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • 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: Beverage stored in cup without a lids and straw in food prep area.
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Three containers of white rice stored covered maintaining 66 degrees. Ensure hot foods are vented during cooling process to ensure hot foods cool from135 to 70 F degrees in two hours and 70 to 41 F degrees within four more additional hours.
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Three containers of white rice stored covered maintaining 66 degrees. Ensure hot foods are vented during cooling process to ensure hot foods cool from135 to 70 F degrees in two hours and 70 to 41 F degrees within four more additional hours.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Storage shelf above 3-bay sink soiled.
    Location: Kitchen
06/18/2010Recheck
  • 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: Reach in cooler holding foods at 52 degrees. Repair cooler to hold foods at the proper cold holding temperature of 41 degrees or less.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • 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: Beverage stored in cup without a lids and straw in food prep area.
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Three containers of white rice stored covered maintaining 66 degrees. Ensure hot foods are vented during cooling process to ensure hot foods cool from135 to 70 F degrees in two hours and 70 to 41 F degrees within four more additional hours.
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Three containers of white rice stored covered maintaining 66 degrees. Ensure hot foods are vented during cooling process to ensure hot foods cool from135 to 70 F degrees in two hours and 70 to 41 F degrees within four more additional hours.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Storage shelf above 3-bay sink soiled.
    Location: Kitchen
06/11/2010Routine
  • 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: Clean exterior of the bulk containers thoroughly.
    Location: Kitchen (back)
02/08/2010Routine
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: KNIFE SOILED WITH RUST ON BLADE STORED INSIDE HOLDER. CLEAN THOROUGHLY OR REMOVE FROM FOOD SURFACE IF RUST CANNOT BE REMOVED.
    Location: Kitchen
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: LABEL BULK FOOD CONTAINERS.
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: WATER POOLED ON LID OF LARGE CONTAINER OF SOY SAUCE STORED NEXT TO 1 BAY SINK. STORE SAUCE AWAY FROM SINK TO PREVENT POSSIBLE CONTAMINATION.
    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 THOROUGHLY.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP STORED ON COUNTER TOP LOCATED AT THE HAND SINK ON SERVING LINE. STORE ICE SCOOP IN A CLEAN CONTAINER IN BETWEEN USE OR INSIDE ICE BIN WITH HANDLE ABOVE THE ICE.
10/05/2009Routine
  • Air dry (equipment and/or utensil(s))
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: STACKED STORAGE CONTAINERS STORED WET ABOVE 3-BAY AND ON COOK LINE. ENSURE ALL EQUIPMENT IS PROPERLY AIR DRIED BEFORE STORAGE.
  • 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: BUILD UP OBSERVED ON FLOOR INSIDE WALK IN COOLER. CLEAN THOROUGHLY.
    Location: Walk-in cooler
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THREE BAY SINK SOILED, INCLUDING DRAIN BOARDS. CLEAN THOROUGHLY.
    Location: Kitchen
    Equipment: 3-bay
06/08/2009Routine
  • CO2 tanks unrestrained (corrected on site)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Expo 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: The exterior of the bulk food containers are soiled. Clean thoroughly.
    Location: Kitchen
02/06/2009Routine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Remove calcium and lime build up on bay sink.
    Location: Kitchen
    Equipment: 3-bay
  • Hand sink/trash can (corrected on site)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
10/22/2008Routine
  • 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: walk in cooler was holdihg food at 52 degrees. Repair cooler to hold food at 41 degrees or less.
    Location: Kitchen
    Equipment: Walk in cooler
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Roach activity observed in kitchen area. Latest pest control service was provided on 6/19/08. Provide pest control service on a weekly basis to eliminate roach activity.
    Location: Kitchen
  • 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: The can opener was stored soiled on storage shelf. Ensure can opener is cleaned thoroughly before storage.Clean all soiled bus tubs thoroughly on storage shelf in kitchen area.The measuring spoons hanging above prep table were stored soiled. Clean thoroughly to remove build up.
    Location: Kitchen
    Equipment: Can opener
  • 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: The sanitizer concentration was too high in buckets and at 3-bay sink (400 ppm). Ensure sanitizer concentration maintains a 200 ppm.
    Location: Kitchen
    Equipment: 3-bay
  • 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: Remove build up on floor inside walk in cooler.
    Location: Walk-in cooler
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair pipe leak at the hand sink at entrance to the back of the kitchen. Also, repair faucet leaks on the mop sink.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair pipe leak at the hand sink at entrance to the back of the kitchen. Also, repair faucet leaks on the mop sink.
    Location: Kitchen
    Equipment: Mop sink
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop handle was lying down in the ice bin touching drink ice. Ensure ice scoop is stored inside bin with handle above the ice or inside a clean container to prevent contamination of the ice.
    Location: Expo line
    Equipment: Ice bin
07/07/2008Recheck
  • 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: walk in cooler was holdihg food at 52 degrees. Repair cooler to hold food at 41 degrees or less.
    Location: Kitchen
    Equipment: Walk in cooler
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Roach activity observed in kitchen area. Latest pest control service was provided on 6/19/08. Provide pest control service on a weekly basis to eliminate roach activity.
    Location: Kitchen
  • 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: The can opener was stored soiled on storage shelf. Ensure can opener is cleaned thoroughly before storage.Clean all soiled bus tubs thoroughly on storage shelf in kitchen area.The measuring spoons hanging above prep table were stored soiled. Clean thoroughly to remove build up.
    Location: Kitchen
    Equipment: Can opener
  • 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: The sanitizer concentration was too high in buckets and at 3-bay sink (400 ppm). Ensure sanitizer concentration maintains a 200 ppm.
    Location: Kitchen
    Equipment: 3-bay
  • 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: Remove build up on floor inside walk in cooler.
    Location: Walk-in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair pipe leak at the hand sink at entrance to the back of the kitchen. Also, repair faucet leaks on the mop sink.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair pipe leak at the hand sink at entrance to the back of the kitchen. Also, repair faucet leaks on the mop sink.
    Location: Kitchen
    Equipment: Mop sink
  • 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 handle was lying down in the ice bin touching drink ice. Ensure ice scoop is stored inside bin with handle above the ice or inside a clean container to prevent contamination of the ice.
    Location: Expo line
    Equipment: Ice bin
06/30/2008Routine

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