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: 22
Last inspection: 07/09/2014

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Inspection findings

Inspection Date

Type

  • 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: FRIED RICE HOLDING AT 118 DEGREES F ON STEAM TABLE.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
    Location: Kitchen (back)
    Equipment: Steam table
  • 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 HOLDING FOOD AT 45 DEGREES.REPAIR COOLER TO HOLD PHF FOOD AT 41 DEGREES F OR LOWER.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Person-in-charge demonstration of knowledge (corrected)
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: PERSON IN CHARGE DID NOT DEMONSTRATE BASIS KNOWLEDGE OF FOOD SAFETY PRINCIPLES.ENSURE ALL PERSONS ON DUTY ARE EQUIPPED WITH FOOD SAFETY PRINCIPLES TO PREVENT FOOD BORNE DISEASE.
  • Eating, drinking, smoking (corrected)
    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 IN CUP WITHOUT LID AND STRAW STORED ON SHELF ABOVE THREE BAY SINK.STORE EMPLOYEE BEVERAGES IN CONTAINERS WITH LIDS AND STRAWS TO PROTECT FOOD CONTACT SURFACES AND FOOD FROM CONTAMINATION.
    Location: Kitchen
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: WATER HOSE NOZZLE AND SCREW DRIVER STORED INSIDE HAND SINK IN BACK KITCHEN.STORE NOTHING INSIDE HAND SINK. KEEP CLEAR AT ALL TIMES FOR EFFECTIVE HAND WASHING.
    Location: Kitchen
    Equipment: Hand sink
  • 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 EMPLOYEE DIPPED UTENSILS AND FOOD CONTAINERS IN WATER WITH NO SANITZER AFTER CLEANING AND RINSING.ENSURE CHLORINE SANITIZING SOLUTION MAINTAINS 50 PPM CHLORINE TO ENSURE EQUIPMENT IS SANITIZED PROPERLY AFTER CLEANING.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: TEMPERATURE OF WATER RUNNING FROM HAND SINK TOO HOT (142 f) LOCATED AT BACK KITCHEN HAND SINK.MAINTAIN HOT WATER TEMPERATURE AT 100 DEGREES F FOR SAFE HAND WASHING AND TO PREVENT POSSIBLE SCALDING.
    Location: Kitchen
    Equipment: Hand sink
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: BOTTLE OF PAIN RELIEVER STORED IN CUP ABOVE THREE COMPARTMENT SINK.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWEL STORED ON COUNTER TOP.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
    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: HOT RICE HOLDING AT 171 DEGREES STORED COVERED TO COOL BEFORE PUTTING INSIDE WALK IN COOLER.UTILIZE SHALLOW PANS, PLACE IN AN ICE WATER BATH, ETC...AND DO NOT COVER UNTIL PRODUCT HAS REACHED 41 DEGREES F.RECHECK: RICE IMPROPERLY COOLING, STORED COVERED MAINTAINING 82 DEGREES INSIDE WALK IN COOLER.ENSURE RICE IS VENTED DURING COOLING PROCESS TO ENSURE PRODUCT COOLS FROM 135 TO 70 DEGREES WITHIN TWO HOURS AND 70 TO 41 DEGREES F WITHIN FOUR MORE HOURS.RECHECK: FOUR CONTAINERS OF HOT RICE HOLDING AT 170 DEGREES F STORED COVERED IN PREP AREA. HOT RICE SHOULD BE VENTED DURING COOLING PROCESS AND PLACED IN AN ICE WATER BATH OR SHEET TRAYS INSIDE WALK IN COOLER, ETC... TO EXPIDITE COOLING PROCESS. NEVER COVER HOT FOODS TO ENSURE PRODUCT COOLS WITHIN THE PROPER TIME FRAME.HOT RICE STORED ON ICE WITHOUT LIDS.RECHECK: VIOLATION CORRECTED. RICE STORED UNCOVERED ON ICE BATHS ON COUNTER TOP FOR COOLING AT 30 MINUTE INTERVALS. RICE THEN TRANSFERRED UNCOVERED TO WALK IN COOLER FOR FURTHER COOOLING.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WATER DRIPPING FROM COMPRESSOR INSIDE WALK IN COOLER.PROVIDE REPAIR IMMEDIATELY. STORE NO FOOD IN THE VICINITY OF THE DRIP.
    Location: Kitchen
    Equipment: Walk in cooler
07/09/2014Recheck
  • 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: FRIED RICE HOLDING AT 118 DEGREES F ON STEAM TABLE.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
    Location: Kitchen (back)
    Equipment: Steam table
  • 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 HOLDING FOOD AT 45 DEGREES.REPAIR COOLER TO HOLD PHF FOOD AT 41 DEGREES F OR LOWER.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Person-in-charge demonstration of knowledge (corrected)
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: PERSON IN CHARGE DID NOT DEMONSTRATE BASIS KNOWLEDGE OF FOOD SAFETY PRINCIPLES.ENSURE ALL PERSONS ON DUTY ARE EQUIPPED WITH FOOD SAFETY PRINCIPLES TO PREVENT FOOD BORNE DISEASE.
  • Eating, drinking, smoking (corrected)
    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 IN CUP WITHOUT LID AND STRAW STORED ON SHELF ABOVE THREE BAY SINK.STORE EMPLOYEE BEVERAGES IN CONTAINERS WITH LIDS AND STRAWS TO PROTECT FOOD CONTACT SURFACES AND FOOD FROM CONTAMINATION.
    Location: Kitchen
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: WATER HOSE NOZZLE AND SCREW DRIVER STORED INSIDE HAND SINK IN BACK KITCHEN.STORE NOTHING INSIDE HAND SINK. KEEP CLEAR AT ALL TIMES FOR EFFECTIVE HAND WASHING.
    Location: Kitchen
    Equipment: Hand sink
  • 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 EMPLOYEE DIPPED UTENSILS AND FOOD CONTAINERS IN WATER WITH NO SANITZER AFTER CLEANING AND RINSING.ENSURE CHLORINE SANITIZING SOLUTION MAINTAINS 50 PPM CHLORINE TO ENSURE EQUIPMENT IS SANITIZED PROPERLY AFTER CLEANING.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: TEMPERATURE OF WATER RUNNING FROM HAND SINK TOO HOT (142 f) LOCATED AT BACK KITCHEN HAND SINK.MAINTAIN HOT WATER TEMPERATURE AT 100 DEGREES F FOR SAFE HAND WASHING AND TO PREVENT POSSIBLE SCALDING.
    Location: Kitchen
    Equipment: Hand sink
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: BOTTLE OF PAIN RELIEVER STORED IN CUP ABOVE THREE COMPARTMENT SINK.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWEL STORED ON COUNTER TOP.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
    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: HOT RICE HOLDING AT 171 DEGREES STORED COVERED TO COOL BEFORE PUTTING INSIDE WALK IN COOLER.UTILIZE SHALLOW PANS, PLACE IN AN ICE WATER BATH, ETC...AND DO NOT COVER UNTIL PRODUCT HAS REACHED 41 DEGREES F.RECHECK: RICE IMPROPERLY COOLING, STORED COVERED MAINTAINING 82 DEGREES INSIDE WALK IN COOLER.ENSURE RICE IS VENTED DURING COOLING PROCESS TO ENSURE PRODUCT COOLS FROM 135 TO 70 DEGREES WITHIN TWO HOURS AND 70 TO 41 DEGREES F WITHIN FOUR MORE HOURS.RECHECK: FOUR CONTAINERS OF HOT RICE HOLDING AT 170 DEGREES F STORED COVERED IN PREP AREA. HOT RICE SHOULD BE VENTED DURING COOLING PROCESS AND PLACED IN AN ICE WATER BATH OR SHEET TRAYS INSIDE WALK IN COOLER, ETC... TO EXPIDITE COOLING PROCESS. NEVER COVER HOT FOODS TO ENSURE PRODUCT COOLS WITHIN THE PROPER TIME FRAME.HOT RICE STORED ON ICE WITHOUT LIDS.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WATER DRIPPING FROM COMPRESSOR INSIDE WALK IN COOLER.PROVIDE REPAIR IMMEDIATELY. STORE NO FOOD IN THE VICINITY OF THE DRIP.
    Location: Kitchen
    Equipment: Walk in cooler
07/02/2014Recheck
  • 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: FRIED RICE HOLDING AT 118 DEGREES F ON STEAM TABLE.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
    Location: Kitchen (back)
    Equipment: Steam table
  • 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 HOLDING FOOD AT 45 DEGREES.REPAIR COOLER TO HOLD PHF FOOD AT 41 DEGREES F OR LOWER.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Person-in-charge demonstration of knowledge (corrected)
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: PERSON IN CHARGE DID NOT DEMONSTRATE BASIS KNOWLEDGE OF FOOD SAFETY PRINCIPLES.ENSURE ALL PERSONS ON DUTY ARE EQUIPPED WITH FOOD SAFETY PRINCIPLES TO PREVENT FOOD BORNE DISEASE.
  • Eating, drinking, smoking (corrected)
    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 IN CUP WITHOUT LID AND STRAW STORED ON SHELF ABOVE THREE BAY SINK.STORE EMPLOYEE BEVERAGES IN CONTAINERS WITH LIDS AND STRAWS TO PROTECT FOOD CONTACT SURFACES AND FOOD FROM CONTAMINATION.
    Location: Kitchen
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: WATER HOSE NOZZLE AND SCREW DRIVER STORED INSIDE HAND SINK IN BACK KITCHEN.STORE NOTHING INSIDE HAND SINK. KEEP CLEAR AT ALL TIMES FOR EFFECTIVE HAND WASHING.
    Location: Kitchen
    Equipment: Hand sink
  • 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 EMPLOYEE DIPPED UTENSILS AND FOOD CONTAINERS IN WATER WITH NO SANITZER AFTER CLEANING AND RINSING.ENSURE CHLORINE SANITIZING SOLUTION MAINTAINS 50 PPM CHLORINE TO ENSURE EQUIPMENT IS SANITIZED PROPERLY AFTER CLEANING.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: TEMPERATURE OF WATER RUNNING FROM HAND SINK TOO HOT (142 f) LOCATED AT BACK KITCHEN HAND SINK.MAINTAIN HOT WATER TEMPERATURE AT 100 DEGREES F FOR SAFE HAND WASHING AND TO PREVENT POSSIBLE SCALDING.
    Location: Kitchen
    Equipment: Hand sink
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: BOTTLE OF PAIN RELIEVER STORED IN CUP ABOVE THREE COMPARTMENT SINK.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWEL STORED ON COUNTER TOP.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
    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: HOT RICE HOLDING AT 171 DEGREES STORED COVERED TO COOL BEFORE PUTTING INSIDE WALK IN COOLER.UTILIZE SHALLOW PANS, PLACE IN AN ICE WATER BATH, ETC...AND DO NOT COVER UNTIL PRODUCT HAS REACHED 41 DEGREES F.RECHECK: RICE IMPROPERLY COOLING, STORED COVERED MAINTAINING 82 DEGREES INSIDE WALK IN COOLER.ENSURE RICE IS VENTED DURING COOLING PROCESS TO ENSURE PRODUCT COOLS FROM 135 TO 70 DEGREES WITHIN TWO HOURS AND 70 TO 41 DEGREES F WITHIN FOUR MORE HOURS.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WATER DRIPPING FROM COMPRESSOR INSIDE WALK IN COOLER.PROVIDE REPAIR IMMEDIATELY. STORE NO FOOD IN THE VICINITY OF THE DRIP.
    Location: Kitchen
    Equipment: Walk in cooler
06/23/2014Recheck
No violation noted during this evaluation. 06/17/2014Non-Illness Complaint
  • 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: FRIED RICE HOLDING AT 118 DEGREES F ON STEAM TABLE.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
    Location: Kitchen (back)
    Equipment: Steam table
  • Person-in-charge demonstration of knowledge
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: PERSON IN CHARGE DID NOT DEMONSTRATE BASIS KNOWLEDGE OF FOOD SAFETY PRINCIPLES.ENSURE ALL PERSONS ON DUTY ARE EQUIPPED WITH FOOD SAFETY PRINCIPLES TO PREVENT FOOD BORNE DISEASE.
  • Eating, drinking, smoking
    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 IN CUP WITHOUT LID AND STRAW STORED ON SHELF ABOVE THREE BAY SINK.STORE EMPLOYEE BEVERAGES IN CONTAINERS WITH LIDS AND STRAWS TO PROTECT FOOD CONTACT SURFACES AND FOOD FROM CONTAMINATION.
    Location: Kitchen
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: WATER HOSE NOZZLE AND SCREW DRIVER STORED INSIDE HAND SINK IN BACK KITCHEN.STORE NOTHING INSIDE HAND SINK. KEEP CLEAR AT ALL TIMES FOR EFFECTIVE HAND WASHING.
    Location: Kitchen
    Equipment: Hand sink
  • 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 EMPLOYEE DIPPED UTENSILS AND FOOD CONTAINERS IN WATER WITH NO SANITZER AFTER CLEANING AND RINSING.ENSURE CHLORINE SANITIZING SOLUTION MAINTAINS 50 PPM CHLORINE TO ENSURE EQUIPMENT IS SANITIZED PROPERLY AFTER CLEANING.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: TEMPERATURE OF WATER RUNNING FROM HAND SINK TOO HOT (142 f) LOCATED AT BACK KITCHEN HAND SINK.MAINTAIN HOT WATER TEMPERATURE AT 100 DEGREES F FOR SAFE HAND WASHING AND TO PREVENT POSSIBLE SCALDING.
    Location: Kitchen
    Equipment: Hand sink
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: BOTTLE OF PAIN RELIEVER STORED IN CUP ABOVE THREE COMPARTMENT SINK.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWEL STORED ON COUNTER TOP.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
    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: HOT RICE HOLDING AT 171 DEGREES STORED COVERED TO COOL BEFORE PUTTING INSIDE WALK IN COOLER.UTILIZE SHALLOW PANS, PLACE IN AN ICE WATER BATH, ETC...AND DO NOT COVER UNTIL PRODUCT HAS REACHED 41 DEGREES F.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WATER DRIPPING FROM COMPRESSOR INSIDE WALK IN COOLER.PROVIDE REPAIR IMMEDIATELY. STORE NO FOOD IN THE VICINITY OF THE DRIP.
    Location: Kitchen
    Equipment: Walk in cooler
06/16/2014Routine
  • 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: RICE STORED ABOVE LOAD LINE IN CONTAINER WAS HOLDING AT 118 DEGREES F.ENSURE PRODUCT IS HELD AT OR BELOW LOAD LINE TO MAINTAIN A UNIFORM TEMPERATURE OF 135 DEGREES F OR HIGHER.RECHECK: 1) COVERED CONTAINERS OF CHICKEN HOLDING AT 95 DEGREES ON SHELF LOCATED ON COOK LINE (DISCARDE) . OTHER CONTAINERS OF BEEF AND CHICKEN HOLDING AT 129 DEGREES F.2) CONTAINERS OF BOURBON CHICKEN STORED ON COUNTER TOP HOLDING AT 119 DEGREES3) TWO CONTAINERS OF COOKED BROWN RICE WERE SITTING OUT ON COUNTER TOP COVERED HOLDING AT 100 AND 110 DEGREES F.4) PARTIALLY COOKED CHICKEN BREAST SITTING OUT ON COUNTER TOP HOLDING AT 105 DEGREES F.STORE NO COOKED FOOD AT ROOM TEMPERATURE ON CONTER TOP OR STORAGE SHELVES. ALL FOOD MUST BE STORED WITH TEMPERATURE CONTROL USING REFRIGERATION OR STEAM TABLE TO HOLD AT 135 DEGREES OR HIGHER OR 41 DEGREES F OR LOWER.. REPEAT VIOLATION WILL RESULT IN A FINE.
    Location: Service counter
  • 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: RICE STORED ABOVE LOAD LINE IN CONTAINER WAS HOLDING AT 118 DEGREES F.ENSURE PRODUCT IS HELD AT OR BELOW LOAD LINE TO MAINTAIN A UNIFORM TEMPERATURE OF 135 DEGREES F OR HIGHER.RECHECK: 1) COVERED CONTAINERS OF CHICKEN HOLDING AT 95 DEGREES ON SHELF LOCATED ON COOK LINE (DISCARDE) . OTHER CONTAINERS OF BEEF AND CHICKEN HOLDING AT 129 DEGREES F.2) CONTAINERS OF BOURBON CHICKEN STORED ON COUNTER TOP HOLDING AT 119 DEGREES3) TWO CONTAINERS OF COOKED BROWN RICE WERE SITTING OUT ON COUNTER TOP COVERED HOLDING AT 100 AND 110 DEGREES F.4) PARTIALLY COOKED CHICKEN BREAST SITTING OUT ON COUNTER TOP HOLDING AT 105 DEGREES F.STORE NO COOKED FOOD AT ROOM TEMPERATURE ON CONTER TOP OR STORAGE SHELVES. ALL FOOD MUST BE STORED WITH TEMPERATURE CONTROL USING REFRIGERATION OR STEAM TABLE TO HOLD AT 135 DEGREES OR HIGHER OR 41 DEGREES F OR LOWER.. REPEAT VIOLATION WILL RESULT IN A FINE.
    Location: Kitchen (back)
  • Eating, drinking, smoking (corrected)
    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: RECHECK;FOOD EMPLOYEES EATING IN BACK PREP AREA.NO FOOD SHOULD BE CONSUMED IN PREP AREA TO PREVENT CONTAMINATION OF FOOD CONTACT SUFACES AND FOOD. EAT AWAY FROM FOOD PREPARATION AREAS.
    Location: Prep area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: FOOD STORED ON SOILED SHELVING INSIDE WALK IN COOLER.CLEAN AND SANITIZE SHELVING THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • 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: RECHECK:FOOD EMPLOYEE NOT WEARING HAIR RESTRAINT.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: TILE MISSING CAUSING WATER TO POOL ON FLOOR BELOW COOK LINE.PROVIDE MISSING TILE.RECHECK; NOT CORRECTED.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: HEAVY BUILD UP OF CARBON AND GREASE BELOW GRILL ON ENTIRE LINE.CLEAN THOROUGHLY.
    Location: Cook line
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1) HOT PANS OF COOKED CHICKEN AND BEEF STORED COVERED DURING COOLING PROCESS ON COOK LINE.2) LARGE CONTAINER OF HOT STEAMING RICE STORED COVERED ON PREP TABLE DURING COOLING PROCESS.ENSURE HOT FOODS ARE NOT COVERED DURING THE COOLING PROCESS. FURTHERMORE, USE SHALLOW PANS TO COOL RICE AND OTHER HOT FOODS PROPERL.
    Location: Cook line
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1) HOT PANS OF COOKED CHICKEN AND BEEF STORED COVERED DURING COOLING PROCESS ON COOK LINE.2) LARGE CONTAINER OF HOT STEAMING RICE STORED COVERED ON PREP TABLE DURING COOLING PROCESS.ENSURE HOT FOODS ARE NOT COVERED DURING THE COOLING PROCESS. FURTHERMORE, USE SHALLOW PANS TO COOL RICE AND OTHER HOT FOODS PROPERL.
    Location: Prep area
02/20/2014Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: RICE STORED ABOVE LOAD LINE IN CONTAINER WAS HOLDING AT 118 DEGREES F.ENSURE PRODUCT IS HELD AT OR BELOW LOAD LINE TO MAINTAIN A UNIFORM TEMPERATURE OF 135 DEGREES F OR HIGHER.RECHECK: 1) COVERED CONTAINERS OF CHICKEN HOLDING AT 95 DEGREES ON SHELF LOCATED ON COOK LINE (DISCARDE) . OTHER CONTAINERS OF BEEF AND CHICKEN HOLDING AT 129 DEGREES F.2) CONTAINERS OF BOURBON CHICKEN STORED ON COUNTER TOP HOLDING AT 119 DEGREES3) TWO CONTAINERS OF COOKED BROWN RICE WERE SITTING OUT ON COUNTER TOP COVERED HOLDING AT 100 AND 110 DEGREES F.4) PARTIALLY COOKED CHICKEN BREAST SITTING OUT ON COUNTER TOP HOLDING AT 105 DEGREES F.STORE NO COOKED FOOD AT ROOM TEMPERATURE ON CONTER TOP OR STORAGE SHELVES. ALL FOOD MUST BE STORED WITH TEMPERATURE CONTROL USING REFRIGERATION OR STEAM TABLE TO HOLD AT 135 DEGREES OR HIGHER OR 41 DEGREES F OR LOWER.. REPEAT VIOLATION WILL RESULT IN A FINE.
    Location: Service counter
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: RICE STORED ABOVE LOAD LINE IN CONTAINER WAS HOLDING AT 118 DEGREES F.ENSURE PRODUCT IS HELD AT OR BELOW LOAD LINE TO MAINTAIN A UNIFORM TEMPERATURE OF 135 DEGREES F OR HIGHER.RECHECK: 1) COVERED CONTAINERS OF CHICKEN HOLDING AT 95 DEGREES ON SHELF LOCATED ON COOK LINE (DISCARDE) . OTHER CONTAINERS OF BEEF AND CHICKEN HOLDING AT 129 DEGREES F.2) CONTAINERS OF BOURBON CHICKEN STORED ON COUNTER TOP HOLDING AT 119 DEGREES3) TWO CONTAINERS OF COOKED BROWN RICE WERE SITTING OUT ON COUNTER TOP COVERED HOLDING AT 100 AND 110 DEGREES F.4) PARTIALLY COOKED CHICKEN BREAST SITTING OUT ON COUNTER TOP HOLDING AT 105 DEGREES F.STORE NO COOKED FOOD AT ROOM TEMPERATURE ON CONTER TOP OR STORAGE SHELVES. ALL FOOD MUST BE STORED WITH TEMPERATURE CONTROL USING REFRIGERATION OR STEAM TABLE TO HOLD AT 135 DEGREES OR HIGHER OR 41 DEGREES F OR LOWER.. REPEAT VIOLATION WILL RESULT IN A FINE.
    Location: Kitchen (back)
  • Eating, drinking, smoking
    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: RECHECK;FOOD EMPLOYEES EATING IN BACK PREP AREA.NO FOOD SHOULD BE CONSUMED IN PREP AREA TO PREVENT CONTAMINATION OF FOOD CONTACT SUFACES AND FOOD. EAT AWAY FROM FOOD PREPARATION AREAS.
    Location: Prep area
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: FOOD STORED ON SOILED SHELVING INSIDE WALK IN COOLER.CLEAN AND SANITIZE SHELVING THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: RECHECK:FOOD EMPLOYEE NOT WEARING HAIR RESTRAINT.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: TILE MISSING CAUSING WATER TO POOL ON FLOOR BELOW COOK LINE.PROVIDE MISSING TILE.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: HEAVY BUILD UP OF CARBON AND GREASE BELOW GRILL ON ENTIRE LINE.CLEAN THOROUGHLY.
    Location: Cook line
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1) HOT PANS OF COOKED CHICKEN AND BEEF STORED COVERED DURING COOLING PROCESS ON COOK LINE.2) LARGE CONTAINER OF HOT STEAMING RICE STORED COVERED ON PREP TABLE DURING COOLING PROCESS.ENSURE HOT FOODS ARE NOT COVERED DURING THE COOLING PROCESS. FURTHERMORE, USE SHALLOW PANS TO COOL RICE AND OTHER HOT FOODS PROPERL.
    Location: Cook line
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1) HOT PANS OF COOKED CHICKEN AND BEEF STORED COVERED DURING COOLING PROCESS ON COOK LINE.2) LARGE CONTAINER OF HOT STEAMING RICE STORED COVERED ON PREP TABLE DURING COOLING PROCESS.ENSURE HOT FOODS ARE NOT COVERED DURING THE COOLING PROCESS. FURTHERMORE, USE SHALLOW PANS TO COOL RICE AND OTHER HOT FOODS PROPERL.
    Location: Prep area
02/13/2014Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: RICE STORED ABOVE LOAD LINE IN CONTAINER WAS HOLDING AT 118 DEGREES F.ENSURE PRODUCT IS HELD AT OR BELOW LOAD LINE TO MAINTAIN A UNIFORM TEMPERATURE OF 135 DEGREES F OR HIGHER.
    Location: Service counter
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: FOOD STORED ON SOILED SHELVING INSIDE WALK IN COOLER.CLEAN AND SANITIZE SHELVING THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: TILE MISSING CAUSING WATER TO POOL ON FLOOR BELOW COOK LINE.PROVIDE MISSING TILE.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: HEAVY BUILD UP OF CARBON AND GREASE BELOW GRILL ON ENTIRE LINE.CLEAN THOROUGHLY.
    Location: Cook line
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1) HOT PANS OF COOKED CHICKEN AND BEEF STORED COVERED DURING COOLING PROCESS ON COOK LINE.2) LARGE CONTAINER OF HOT STEAMING RICE STORED COVERED ON PREP TABLE DURING COOLING PROCESS.ENSURE HOT FOODS ARE NOT COVERED DURING THE COOLING PROCESS. FURTHERMORE, USE SHALLOW PANS TO COOL RICE AND OTHER HOT FOODS PROPERL.
    Location: Cook line
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1) HOT PANS OF COOKED CHICKEN AND BEEF STORED COVERED DURING COOLING PROCESS ON COOK LINE.2) LARGE CONTAINER OF HOT STEAMING RICE STORED COVERED ON PREP TABLE DURING COOLING PROCESS.ENSURE HOT FOODS ARE NOT COVERED DURING THE COOLING PROCESS. FURTHERMORE, USE SHALLOW PANS TO COOL RICE AND OTHER HOT FOODS PROPERL.
    Location: Prep area
02/06/2014Routine
  • 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 CUP CONTAINING BEVERAGE STORED ON SHELF ABOVE PREP TABLE WITHOUT A LID AND STRAW.ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1, UTENSILS AND FOOD PROCESSOR BLADES SOILED WITH DRIED FOOD RESIDUE STORED NEAR THREE COMPARTMENT SINK WITH OTHER CLEAN AND SANITIZED UTENSILS.2. RED CUTTING BOARD STORED SOILED WITH MOLD RESIDUE EMBEDDED ON SURFACE LOCATED SIN BACK PREP AREA.3. FOOD STORED ON SOILED BLACK STORAGE SHELF LOCATED INSIDE WALK IN COOLER.4. SURFACE OF STORAGE SHELVING PEELING AND SOILED WITH RUST LOCATED INSIDE WALK IN COOLER.
    Location: Kitchen (back)
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HAND SINK BLOCKED BY TABLE CONTAINING RICE STEAMER LOCATED IN BACK KITCHEN AREA.ENSURE A PATHWAY REMAINS CLEAR TO THE HAND SINK AT ALL TIMES.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZER IN RED BUCKETS NOT MAINTAINING THE CORRECT CHLORINE CONCENTRATION.MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
    Location: Kitchen
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: NO ONE FOOD SAFETY CERTIFIED WORKING AT THIS ESTABLISHMENT.PROVIDE AT LEAST ONE INDIVIDUAL FOOD SAFETY CERTIFIED.RECHECK: ESTABLISHMENT UNDER NEW MANAGEMENT. MANAGER WILL SCHEDULE FOR EXAM WITHIN THE NEXT THREE MONTHS.
01/22/2014Recheck
  • 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 CUP CONTAINING BEVERAGE STORED ON SHELF ABOVE PREP TABLE WITHOUT A LID AND STRAW.ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1, UTENSILS AND FOOD PROCESSOR BLADES SOILED WITH DRIED FOOD RESIDUE STORED NEAR THREE COMPARTMENT SINK WITH OTHER CLEAN AND SANITIZED UTENSILS.2. RED CUTTING BOARD STORED SOILED WITH MOLD RESIDUE EMBEDDED ON SURFACE LOCATED SIN BACK PREP AREA.3. FOOD STORED ON SOILED BLACK STORAGE SHELF LOCATED INSIDE WALK IN COOLER.4. SURFACE OF STORAGE SHELVING PEELING AND SOILED WITH RUST LOCATED INSIDE WALK IN COOLER.
    Location: Kitchen (back)
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HAND SINK BLOCKED BY TABLE CONTAINING RICE STEAMER LOCATED IN BACK KITCHEN AREA.ENSURE A PATHWAY REMAINS CLEAR TO THE HAND SINK AT ALL TIMES.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZER IN RED BUCKETS NOT MAINTAINING THE CORRECT CHLORINE CONCENTRATION.MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: NO ONE FOOD SAFETY CERTIFIED WORKING AT THIS ESTABLISHMENT.PROVIDE AT LEAST ONE INDIVIDUAL FOOD SAFETY CERTIFIED.RECHECK: ESTABLISHMENT UNDER NEW MANAGEMENT. MANAGER WILL SCHEDULE FOR EXAM WITHIN THE NEXT THREE MONTHS.
09/25/2013Recheck
  • 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 CUP CONTAINING BEVERAGE STORED ON SHELF ABOVE PREP TABLE WITHOUT A LID AND STRAW.ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1, UTENSILS AND FOOD PROCESSOR BLADES SOILED WITH DRIED FOOD RESIDUE STORED NEAR THREE COMPARTMENT SINK WITH OTHER CLEAN AND SANITIZED UTENSILS.2. RED CUTTING BOARD STORED SOILED WITH MOLD RESIDUE EMBEDDED ON SURFACE LOCATED SIN BACK PREP AREA.3. FOOD STORED ON SOILED BLACK STORAGE SHELF LOCATED INSIDE WALK IN COOLER.4. SURFACE OF STORAGE SHELVING PEELING AND SOILED WITH RUST LOCATED INSIDE WALK IN COOLER.
    Location: Kitchen (back)
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HAND SINK BLOCKED BY TABLE CONTAINING RICE STEAMER LOCATED IN BACK KITCHEN AREA.ENSURE A PATHWAY REMAINS CLEAR TO THE HAND SINK AT ALL TIMES.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZER IN RED BUCKETS NOT MAINTAINING THE CORRECT CHLORINE CONCENTRATION.MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: NO ONE FOOD SAFETY CERTIFIED WORKING AT THIS ESTABLISHMENT.PROVIDE AT LEAST ONE INDIVIDUAL FOOD SAFETY CERTIFIED.
09/18/2013Routine
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE EXPIRED MARCH 2013. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER. NEW MANAGER STATES HE IS CERTIFIED UNTIL 2015 AND WILL PRODUCE CERTIFICATE BY FOLLOW UP DATE.
  • 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 CONTAINER OF HOT RICE HOLDING AT 136 DEGREES F WAS STORED COVERED INSIDE WALK IN COOLER.USE PROPER GUIDELINES TO COOL FOODS USING SHALLOW PANS, ICE WATER BATHS, OR ADDING ICE AS AN INGREDIENT TO ENSURE HOT FOODS COOL FROM 135 TO 70 DEGREES WITHIN TWO HOURS AND 70 TO 41 IN FOUR MORE HOURS. RICE WAS DISTRIBUTED INTO FOUR SHALLOW PANS AND STORED UNCOVERED INSIDE WALK IN COOLER.
    Location: Expo line
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: DRAINS IN FRONT OF WOK STATION ON COOK LINE ARE VERY SLOW TO DRAIN.PROVIDE SERVICE TO HAVE DRAIN LINES CLEARED TO ENSURE WATER DRAINS PROPERLY.
    Location: Cook line
05/10/2013Recheck
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE EXPIRED MARCH 2013. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER. NEW MANAGER STATES HE IS CERTIFIED UNTIL 2015 AND WILL PRODUCE CERTIFICATE BY FOLLOW UP DATE.
  • 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 CONTAINER OF HOT RICE HOLDING AT 136 DEGREES F WAS STORED COVERED INSIDE WALK IN COOLER.USE PROPER GUIDELINES TO COOL FOODS USING SHALLOW PANS, ICE WATER BATHS, OR ADDING ICE AS AN INGREDIENT TO ENSURE HOT FOODS COOL FROM 135 TO 70 DEGREES WITHIN TWO HOURS AND 70 TO 41 IN FOUR MORE HOURS. RICE WAS DISTRIBUTED INTO FOUR SHALLOW PANS AND STORED UNCOVERED INSIDE WALK IN COOLER.
    Location: Expo line
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: DRAINS IN FRONT OF WOK STATION ON COOK LINE ARE VERY SLOW TO DRAIN.PROVIDE SERVICE TO HAVE DRAIN LINES CLEARED TO ENSURE WATER DRAINS PROPERLY.
    Location: Cook line
05/03/2013Routine
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: CONTAINERS OF RICE STORED INSIDE WALK IN COOLER WITHOUT DATE MARKS. ENSURE COOKED FOODS ARE PROPERLY MARKED WITH A 7 DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. INTERIOR/EXTERIOR COLD TOP COOLER INSIDE KITCHEN SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.2. BUTCHER KNIVES SOILED WITH FOOD DEBRIS ON BLADES STORED ON MAGNETIC STRIP. ENSURE ONLY CLEAN KNIVES ARE STORED ON STRIP TO PREVENT POSSIBLE CROSS CONTAMINAITON.
    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 RED BUCKET OF SOLUTION CONTAINING TOWELS ON SERVICE LINE. ENSURE SANITIZING SOLUTION MAINTAINS 50 TO 100 PPM CHLORINE.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOOR HEAVILY SOILED WITH BUILD UP LOCATED BELOW WOK/GRILL LINE AND BELOW COLD TOP COOLER. CLEAN THOROUGHLY.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: CAN OPENER BLADE WORN AND DAMAGED. REPLACE.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MOP SINK AND WALL SURROUNDING SOILED WITH BUILD UP. CLEAN THOROUGHLY.
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: KICK TRAY INSIDE ICE MACHINE SOILED. CLEAN AND SANITIZE THOROUGHLY.
    Location: Kitchen
01/16/2013Recheck
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: CONTAINERS OF RICE STORED INSIDE WALK IN COOLER WITHOUT DATE MARKS. ENSURE COOKED FOODS ARE PROPERLY MARKED WITH A 7 DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. INTERIOR/EXTERIOR COLD TOP COOLER INSIDE KITCHEN SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.2. BUTCHER KNIVES SOILED WITH FOOD DEBRIS ON BLADES STORED ON MAGNETIC STRIP. ENSURE ONLY CLEAN KNIVES ARE STORED ON STRIP TO PREVENT POSSIBLE CROSS CONTAMINAITON.
    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 RED BUCKET OF SOLUTION CONTAINING TOWELS ON SERVICE LINE. ENSURE SANITIZING SOLUTION MAINTAINS 50 TO 100 PPM CHLORINE.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOOR HEAVILY SOILED WITH BUILD UP LOCATED BELOW WOK/GRILL LINE AND BELOW COLD TOP COOLER. CLEAN THOROUGHLY.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: CAN OPENER BLADE WORN AND DAMAGED. REPLACE.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MOP SINK AND WALL SURROUNDING SOILED WITH BUILD UP. CLEAN THOROUGHLY.
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: KICK TRAY INSIDE ICE MACHINE SOILED. CLEAN AND SANITIZE THOROUGHLY.
    Location: Kitchen
01/09/2013Routine
  • 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: THREE PANS OF WHITE RICE COOKED ONE AND A HALF HOURS PRIOR, WASTORED ON FOOD CART HOLDING AT 86 DEGREES F IN PREP AREA. USE PROPER GUIDELINES TO COOL HOT FOOD PROPERLY TO ENSURE 70 DEGREES F IS REACHED WITHIN TWO HOURS AND 41 DEGREES IS REACHED WITHIN FOUR MORE HOURS TO PREVENT MICROBRIAL GROWTH. RECHECK: APPROPRIATE MEASURES UTILIZED TO COOL RICE PROPERLY.
    Location: Kitchen
12/07/2012Illness Complaint Recheck
  • 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: THREE PANS OF WHITE RICE COOKED ONE AND A HALF HOURS PRIOR, WASTORED ON FOOD CART HOLDING AT 86 DEGREES F IN PREP AREA. USE PROPER GUIDELINES TO COOL HOT FOOD PROPERLY TO ENSURE 70 DEGREES F IS REACHED WITHIN TWO HOURS AND 41 DEGREES IS REACHED WITHIN FOUR MORE HOURS TO PREVENT MICROBRIAL GROWTH.
    Location: Kitchen
11/28/2012Illness Complaint
  • Cooling time (corrected on site)
    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: SEVEN HALF PANS OF RICE WERE HOLDING BETWEEN 55 AND 59 DEGREES PREPARED THE DAY BEFORE INSIDE WALK IN COOLER. USE APPROPRIATE GUIDELINES TO COOL FOOD PROPERLY TO PREVENT MICROBRIAL GROWTH. ALL RICE DISCARDED.
    Location: Walk-in cooler
  • 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 BAG UTILIZED AS A DRAIN PLUG TO HOLD WATER IN THREE COMPARTMENT SINK. PROVIDE AN APPROVED DRAIN PLUG.
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WATER DRIPPING FROM COMPRESSOR INSIDE WALK IN COOLER. PROVIDE REPAIR.
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HAND SOAP NOT AVAILABLE AT HAND SINK LOCATED AT SERVICE COUNTER. PROVIDE.
    Location: Service counter
  • Improper rinsing of utensil(s) and equipment (corrected)
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: DISHES RINESED IN COLD WATER AFTER CLEANING IN THREE COMPARTMENT SINK. RINSE DISHWARE IN HOT WATER AT A MINIMUM OF 110 DEGREES F.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER SPRAYING FROM HOSE IN MOP SINK AREA. PROVIDE REAPAIR.
    Location: Kitchen (back)
09/25/2012Recheck
  • Cooling time (corrected on site)
    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: SEVEN HALF PANS OF RICE WERE HOLDING BETWEEN 55 AND 59 DEGREES PREPARED THE DAY BEFORE INSIDE WALK IN COOLER. USE APPROPRIATE GUIDELINES TO COOL FOOD PROPERLY TO PREVENT MICROBRIAL GROWTH. ALL RICE DISCARDED.
    Location: Walk-in cooler
  • 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 BAG UTILIZED AS A DRAIN PLUG TO HOLD WATER IN THREE COMPARTMENT SINK. PROVIDE AN APPROVED DRAIN PLUG.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WATER DRIPPING FROM COMPRESSOR INSIDE WALK IN COOLER. PROVIDE REPAIR.
    Location: Walk-in cooler
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: HAND SOAP NOT AVAILABLE AT HAND SINK LOCATED AT SERVICE COUNTER. PROVIDE.
    Location: Service counter
  • Improper rinsing of utensil(s) and equipment
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: DISHES RINESED IN COLD WATER AFTER CLEANING IN THREE COMPARTMENT SINK. RINSE DISHWARE IN HOT WATER AT A MINIMUM OF 110 DEGREES F.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER SPRAYING FROM HOSE IN MOP SINK AREA. PROVIDE REAPAIR.
    Location: Kitchen (back)
09/18/2012Routine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SURFACES OF SOME AREAS COVERED WITH RUST ON SHELF CONTAINING CABBAGE INSIDE WALK IN COOLER. RESURFACE OR REPLACE SHELF.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. FLOOR BELOW GRILL HEAVILY SOILED WITH GREASE, CARBON, AND FOOD RESIDUE. CLEAN THOROUGHLY.2. WALL SOILED WITH RUST SPOTS IN SOME AREAS LOCATED INSIDE WALK IN COOLER. REMOVE RUST BUILD UP.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. FLOOR BELOW GRILL HEAVILY SOILED WITH GREASE, CARBON, AND FOOD RESIDUE. CLEAN THOROUGHLY.2. WALL SOILED WITH RUST SPOTS IN SOME AREAS LOCATED INSIDE WALK IN COOLER. REMOVE RUST BUILD UP.
    Location: Walk-in cooler
05/17/2012Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SURFACES OF SOME AREAS COVERED WITH RUST ON SHELF CONTAINING CABBAGE INSIDE WALK IN COOLER. RESURFACE OR REPLACE SHELF.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. FLOOR BELOW GRILL HEAVILY SOILED WITH GREASE, CARBON, AND FOOD RESIDUE. CLEAN THOROUGHLY.2. WALL SOILED WITH RUST SPOTS IN SOME AREAS LOCATED INSIDE WALK IN COOLER. REMOVE RUST BUILD UP.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. FLOOR BELOW GRILL HEAVILY SOILED WITH GREASE, CARBON, AND FOOD RESIDUE. CLEAN THOROUGHLY.2. WALL SOILED WITH RUST SPOTS IN SOME AREAS LOCATED INSIDE WALK IN COOLER. REMOVE RUST BUILD UP.
    Location: Walk-in cooler
05/10/2012Routine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SHELF CONTAINING CABBAGE AND CARROTS DAMAGED INSIDE WALK IN COOLER. REPAIR OR REPLACE.
    Location: Walk-in cooler
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: PROVIDE SOAP INSIDE DISPENSER LOCATED AT HAND SINK ON FRONT SERVICE COUNTER.
01/13/2012Routine

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