CHINA BUFFET, 7451 W 10TH ST, Indianapolis, IN - Restaurant inspection findings and violations

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants

Business Info

Name: CHINA BUFFET
Type: Restaurant
Address: 7451 W 10TH ST, Indianapolis, IN 46214
County: Marion
License #: 203167
Smoking: Smoke Free
Total inspections: 20
Last inspection: 11/12/2014
Add photo of this business Description:

Restaurant representatives - add corrected or new information about CHINA BUFFET, 7451 W 10TH ST, Indianapolis, IN »


Inspection findings

Inspection Date

Type
  • 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: 1. COOKED RICE IN RICE COOKER MEASURED 125 DEGREES F.ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT MUST BE KEPT AT 135 DEGREES F OR ABOVE.
    Location: Kitchen
    Equipment: Rice cooker
  • 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. GARLIC AND OIL MIXTURE LEFT OUT ON COOK LINE MEASURED 84 DEGREES F. GARLIC AND OIL MIXTURE IS MADE IN-HOUSE.ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD MUST BE KEPT AT 41 DEGREES F OR BELOW.CORRECTED - DISCARDED.
    Location: Cook line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBSERVED TWO LIVE ROACHES ON WALL IN COOK LINE AREA. ROACHES CAME FROM IN BETWEEN THE WALL AND THE STAINLESS STEEL SHEETING.2. OBSERVED SEVERAL FLIES THROUGHOUT KITCHEN AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE. REMOVE ALL PEST HARBORAGE AREAS. IMPROVE OVERALL CLEANLINESS OF KITCHEN AND ESTABLISHMENT.NOTE: VIEWED LAST PEST CONTROL INVOICE FROM OCTOBER 27, 2014.
    Location: Cook line
  • Minimize contact (Critical) (corrected on site)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING A SINGLE SERVICE CONTAINER AS SCOOP FOR COOKED RICE IN RICE COOKER.USE A SCOOP WITH A HANDLE TO PREVENT CONTAMINATION OF THE RICE. CORRECTED.
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: ESTABLISHMENT MUST CEASE OPERATIONS UNTIL HOT RUNNING WATER IS AVAILABLE THROUGHOUT. WATER MUST MEASURE AT LEAST 100 DEGREES F AT ALL HAND SINKS, 110 DEGREES F AT 3-BAY SINK, AND 120 DEGREES F DURING THE WASH CYCLE FOR THE DISHMACHINE. FOOD LICENSE IS TEMPORARILY SUSPENDED. CALL TO SCHEDULE OPENING INSPECTION. OPERATING WITH A SUSPENDED LICENSE WILL RESULT IN A $500 CITATION. DO NOT PERFORM ANY COOKING, FOOD PREPARATION, WAREWASHING, ETC WHILE LICENSE IS SUSPENDED.
  • Thermometer durability
    Thermometer(s) are not durable.
    Correction: Thermometer(s) may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating, such as candy thermometers, may be used.
    Comments: 1. ONE THERMOMETER IN UPRIGHT COOLER IS HEAVILY DAMAGED AND CRACKED.REPLACE.
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. BOWL OF RAW CHICKEN STORED ON TOP OF BOX OF BROCCOLI ON PREP TABLE. CORRECTED.2. RAW BACON STORED OVER COOKED CHICKEN IN REACH IN COOLER IN PREP AREA. CORRECTED.3. RAW BACON OVVER COOKED CHICKEN IN WALK IN COOLER. 4. RAW CHICKEN OVER COOKED CRAB MIXTURE IN WALK IN COOLER.5. RAW CHICKEN OVER COOKED CHICKEN IN WALK IN COOLER.6. CARTON OF RAW SHELL EGGS STORED OVER CUT MELON IN UPRIGHT COOLER. CORRECTED.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
    Location: Kitchen
    Equipment: Prep table
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. BOWL OF RAW CHICKEN STORED ON TOP OF BOX OF BROCCOLI ON PREP TABLE. CORRECTED.2. RAW BACON STORED OVER COOKED CHICKEN IN REACH IN COOLER IN PREP AREA. CORRECTED.3. RAW BACON OVVER COOKED CHICKEN IN WALK IN COOLER. 4. RAW CHICKEN OVER COOKED CRAB MIXTURE IN WALK IN COOLER.5. RAW CHICKEN OVER COOKED CHICKEN IN WALK IN COOLER.6. CARTON OF RAW SHELL EGGS STORED OVER CUT MELON IN UPRIGHT COOLER. CORRECTED.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. BOWL OF RAW CHICKEN STORED ON TOP OF BOX OF BROCCOLI ON PREP TABLE. CORRECTED.2. RAW BACON STORED OVER COOKED CHICKEN IN REACH IN COOLER IN PREP AREA. CORRECTED.3. RAW BACON OVVER COOKED CHICKEN IN WALK IN COOLER. 4. RAW CHICKEN OVER COOKED CRAB MIXTURE IN WALK IN COOLER.5. RAW CHICKEN OVER COOKED CHICKEN IN WALK IN COOLER.6. CARTON OF RAW SHELL EGGS STORED OVER CUT MELON IN UPRIGHT COOLER. CORRECTED.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
    Location: Kitchen
    Equipment: Reach in cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. BOWL OF RAW CHICKEN STORED ON TOP OF BOX OF BROCCOLI ON PREP TABLE. CORRECTED.2. RAW BACON STORED OVER COOKED CHICKEN IN REACH IN COOLER IN PREP AREA. CORRECTED.3. RAW BACON OVVER COOKED CHICKEN IN WALK IN COOLER. 4. RAW CHICKEN OVER COOKED CRAB MIXTURE IN WALK IN COOLER.5. RAW CHICKEN OVER COOKED CHICKEN IN WALK IN COOLER.6. CARTON OF RAW SHELL EGGS STORED OVER CUT MELON IN UPRIGHT COOLER. CORRECTED.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
    Location: Dining room
    Equipment: Upright cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXCESSIVE SOIL AND GREASE BUILD UP ON PREP TABLE ACROSS FROM COOK LINE.2. BLADE OF TABLE MOUNTED CAN OPENER IS HEAVILY SOILED.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Prep table
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXCESSIVE SOIL AND GREASE BUILD UP ON PREP TABLE ACROSS FROM COOK LINE.2. BLADE OF TABLE MOUNTED CAN OPENER IS HEAVILY SOILED.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Can opener
  • 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: 1. TRAY OF EGG ROLLS COOKED ON SUNDAY NOT LABELED WITH A DISCARD DATE.ALL COOKED AND READY-TO-EAT FOODS BEING HELD LONGER THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE OF NO LONGER THAN 7 DAYS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. HOT RUNNING WATER IS NOT AVAILABLE THROUGHOUT ESTABLISHMENT. WATER MEASURED A MAXIMUM OF 78 DEGREES F.REPAIR HOT WATER HEATER ACCORDINGLY TO PROVIDE RUNNING HOT WATER THROUGHOUT ESTABLISHMENT. LICENSE IS SUSPENDED AND ESTABLISHMENT MUST CEASE ALL OPERATIONS UNTIL HOT WATER IS RESTORED.
    Location: Kitchen
    Equipment: Dishmachine
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. HOT RUNNING WATER IS NOT AVAILABLE THROUGHOUT ESTABLISHMENT. WATER MEASURED A MAXIMUM OF 78 DEGREES F.REPAIR HOT WATER HEATER ACCORDINGLY TO PROVIDE RUNNING HOT WATER THROUGHOUT ESTABLISHMENT. LICENSE IS SUSPENDED AND ESTABLISHMENT MUST CEASE ALL OPERATIONS UNTIL HOT WATER IS RESTORED.
    Location: Kitchen
    Equipment: Hand sink
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. HOT RUNNING WATER IS NOT AVAILABLE THROUGHOUT ESTABLISHMENT. WATER MEASURED A MAXIMUM OF 78 DEGREES F.REPAIR HOT WATER HEATER ACCORDINGLY TO PROVIDE RUNNING HOT WATER THROUGHOUT ESTABLISHMENT. LICENSE IS SUSPENDED AND ESTABLISHMENT MUST CEASE ALL OPERATIONS UNTIL HOT WATER IS RESTORED.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Minimize contact (Non-Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING SINGLE SERVICE CONTAINERS AS SCOOPS FOR BULK STORAGE ITEMS SUCH AS FLOUR.PROVIDE A SCOOP WITH A HANDLE.
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN JUNE 2013.FIRE SUPPRESSION SYSTEM SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. EMPLOYEE FOOD STORED WITH CUSTOMER FOOD IN UPRIGHT COOLER IN DINING ROOM/BUFFET AREA.STORE ALL EMPLOYEE FOOD IN A SEPARATE LOCATION THAN CUSTOMER FOOD.
    Location: Dining room
  • 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: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. ONE LIGHT OUT IN 3-BAY AREA.REPLACE.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. EXHAUST SYSTEM MARKED AS LAST CLEANED IN MARCH 2014.SHOULD BE CLEANED EVERY 6 MONTHS. SCHEDULE.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. SEVERAL CEILING TILES MISSING IN DISHMACHINE AND COOK LINE AREA.REPLACE.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. SEVERAL CEILING TILES MISSING IN DISHMACHINE AND COOK LINE AREA.REPLACE.
    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 UNDERNEATH DEEP FRYERS IS EXCESSIVELY SOILED WITH GREASE AND DEBRIS.2. FLOOR UNDERNEATH EQUIPMENT IN KITCHEN HEAVILY SOILED.CLEAN AND SANITIZE.
    Location: Cook line
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: 1. WASH TEMPERATURE FOR CHEMICAL DISHMACHINE MEASURED A MAXIMUM OF 67 DEGREES F.ENSURE THAT WASH TEMPERATURE FOR CHEMICAL DISHMACHINE IS AT LEAST 120 DEGREES F.
    Location: Kitchen
    Equipment: Dishmachine
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: 1. WATER AT HAND SINKS THROUGHOUT KITCHEN MEASURED A MAXIMUM OF 78 DEGREES F.ENSURE HAND SINKS CAN PROVIDE HOT RUNNING WATER THAT IS AT LEAST 100 DEGREES F.
    Location: Kitchen
    Equipment: Hand sink
  • Three bay wash temperature (corrected)
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Comments: 1. WATER AT 3-BAY SINK MEASURED A MAXIMUM OF 78 DEGREES F.ENSURE 3-BAY SINK CAN PROVIDE HOT RUNNING WATER THAT IS AT LEAST 110 DEGREES F.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. ONE DOOR GASKET FOR REACH IN COOLER ACROSS FROM COOK LINE IS TORN.REPLACE.2. LID FOR GREASE TRAP IS NOT SEALED. SEAL LID AFTER EACH CLEANING.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. ONE DOOR GASKET FOR REACH IN COOLER ACROSS FROM COOK LINE IS TORN.REPLACE.2. LID FOR GREASE TRAP IS NOT SEALED. SEAL LID AFTER EACH CLEANING.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. MULTIPLE PIECES OF STAINLESS STEEL SHEETING ARE GAPING OR COMING OFF THE WALL. SEAL ALL STAINLESS STEEL SHEETING TO THE WALL.2. CAULKING ALONG DISHMACHINE/3-BAY SINK IS HEAVILY SOILED AND MOLDED.REMOVE. CLEAN AREA AND RESEAL/CAULK.
    Location: Cook line
    Equipment: -
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. MULTIPLE PIECES OF STAINLESS STEEL SHEETING ARE GAPING OR COMING OFF THE WALL. SEAL ALL STAINLESS STEEL SHEETING TO THE WALL.2. CAULKING ALONG DISHMACHINE/3-BAY SINK IS HEAVILY SOILED AND MOLDED.REMOVE. CLEAN AREA AND RESEAL/CAULK.
    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. BOWL OF RAW CHICKEN STORED ON THE FLOOR IN THE COOK LINE AREA.STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.CORRECTED.2. CABBAGE AND CARROTS STORED UNPROTECTED ON BOTTOM SHELF OF PREP TABLE.STORE IN A PROTECTED MANNER. (EX. COVER IN PLASTIC WRAP, STORED IN A FOOD-GRADE BAG, ETC.)CORRECTED.3. FOODS STORED UNCOVERED IN COOLERS THROUGHOUT KITCHEN.ALL FOODS MUST BE COVERED TO PROTECT FROM CONTAMINATION (EX. WITH A LID OR PLASTIC WRAP) UNLESS ACTIVELY COOLING.
    Location: Cook line
  • 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. BOWL OF RAW CHICKEN STORED ON THE FLOOR IN THE COOK LINE AREA.STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.CORRECTED.2. CABBAGE AND CARROTS STORED UNPROTECTED ON BOTTOM SHELF OF PREP TABLE.STORE IN A PROTECTED MANNER. (EX. COVER IN PLASTIC WRAP, STORED IN A FOOD-GRADE BAG, ETC.)CORRECTED.3. FOODS STORED UNCOVERED IN COOLERS THROUGHOUT KITCHEN.ALL FOODS MUST BE COVERED TO PROTECT FROM CONTAMINATION (EX. WITH A LID OR PLASTIC WRAP) UNLESS ACTIVELY COOLING.
    Location: Kitchen
  • 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: 1. BOWL OF RAW CHICKEN STORED ON THE FLOOR IN THE COOK LINE AREA.STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.CORRECTED.2. CABBAGE AND CARROTS STORED UNPROTECTED ON BOTTOM SHELF OF PREP TABLE.STORE IN A PROTECTED MANNER. (EX. COVER IN PLASTIC WRAP, STORED IN A FOOD-GRADE BAG, ETC.)CORRECTED.3. FOODS STORED UNCOVERED IN COOLERS THROUGHOUT KITCHEN.ALL FOODS MUST BE COVERED TO PROTECT FROM CONTAMINATION (EX. WITH A LID OR PLASTIC WRAP) UNLESS ACTIVELY COOLING.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. FOOD DEBRIS ON THE FLOOR OF WALK IN COOLER.REMOVE. CLEAN AND SANITIZE.2. SPRAY ARM FOR DISHMACHINE IS HEAVILY SOILED.3. DISH RACKS FOR DISHMACHINE HAVE EXCESSIVE SOIL BUILD UP.CLEAN.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. FOOD DEBRIS ON THE FLOOR OF WALK IN COOLER.REMOVE. CLEAN AND SANITIZE.2. SPRAY ARM FOR DISHMACHINE IS HEAVILY SOILED.3. DISH RACKS FOR DISHMACHINE HAVE EXCESSIVE SOIL BUILD UP.CLEAN.
    Location: Dish machine area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HAND SINK BY WALK IN COOLER DRAINS VERY SLOWLY AND APPEARS CLOGGED.REPAIR TO ALLOW WATER TO DRAIN FREELY AT HAND SINK.
    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: 1. TWO KNIVES STORED IN BETWEEN PREP TABLE AND COLD TOP.STORE KNIVES IN A CLEAN LOCATION SUCH AS A KNIFE RACK. DO NOT STORE IN BETWEEN EQUIPMENT.CORRECTED.
    Location: Kitchen
    Equipment: Prep table
 11/12/2014Recheck
  • 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: 1. COOKED RICE IN RICE COOKER MEASURED 125 DEGREES F.ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT MUST BE KEPT AT 135 DEGREES F OR ABOVE.
    Location: Kitchen
    Equipment: Rice cooker
  • 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. GARLIC AND OIL MIXTURE LEFT OUT ON COOK LINE MEASURED 84 DEGREES F. GARLIC AND OIL MIXTURE IS MADE IN-HOUSE.ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD MUST BE KEPT AT 41 DEGREES F OR BELOW.CORRECTED - DISCARDED.
    Location: Cook line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. OBSERVED TWO LIVE ROACHES ON WALL IN COOK LINE AREA. ROACHES CAME FROM IN BETWEEN THE WALL AND THE STAINLESS STEEL SHEETING.2. OBSERVED SEVERAL FLIES THROUGHOUT KITCHEN AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE. REMOVE ALL PEST HARBORAGE AREAS. IMPROVE OVERALL CLEANLINESS OF KITCHEN AND ESTABLISHMENT.NOTE: VIEWED LAST PEST CONTROL INVOICE FROM OCTOBER 27, 2014.
    Location: Cook line
  • Minimize contact (Critical) (corrected on site)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING A SINGLE SERVICE CONTAINER AS SCOOP FOR COOKED RICE IN RICE COOKER.USE A SCOOP WITH A HANDLE TO PREVENT CONTAMINATION OF THE RICE. CORRECTED.
  • Ceasing operations
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: ESTABLISHMENT MUST CEASE OPERATIONS UNTIL HOT RUNNING WATER IS AVAILABLE THROUGHOUT. WATER MUST MEASURE AT LEAST 100 DEGREES F AT ALL HAND SINKS, 110 DEGREES F AT 3-BAY SINK, AND 120 DEGREES F DURING THE WASH CYCLE FOR THE DISHMACHINE. FOOD LICENSE IS TEMPORARILY SUSPENDED. CALL TO SCHEDULE OPENING INSPECTION. OPERATING WITH A SUSPENDED LICENSE WILL RESULT IN A $500 CITATION. DO NOT PERFORM ANY COOKING, FOOD PREPARATION, WAREWASHING, ETC WHILE LICENSE IS SUSPENDED.
  • Thermometer durability
    Thermometer(s) are not durable.
    Correction: Thermometer(s) may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating, such as candy thermometers, may be used.
    Comments: 1. ONE THERMOMETER IN UPRIGHT COOLER IS HEAVILY DAMAGED AND CRACKED.REPLACE.
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. BOWL OF RAW CHICKEN STORED ON TOP OF BOX OF BROCCOLI ON PREP TABLE. CORRECTED.2. RAW BACON STORED OVER COOKED CHICKEN IN REACH IN COOLER IN PREP AREA. CORRECTED.3. RAW BACON OVVER COOKED CHICKEN IN WALK IN COOLER. 4. RAW CHICKEN OVER COOKED CRAB MIXTURE IN WALK IN COOLER.5. RAW CHICKEN OVER COOKED CHICKEN IN WALK IN COOLER.6. CARTON OF RAW SHELL EGGS STORED OVER CUT MELON IN UPRIGHT COOLER. CORRECTED.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
    Location: Kitchen
    Equipment: Prep table
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. BOWL OF RAW CHICKEN STORED ON TOP OF BOX OF BROCCOLI ON PREP TABLE. CORRECTED.2. RAW BACON STORED OVER COOKED CHICKEN IN REACH IN COOLER IN PREP AREA. CORRECTED.3. RAW BACON OVVER COOKED CHICKEN IN WALK IN COOLER. 4. RAW CHICKEN OVER COOKED CRAB MIXTURE IN WALK IN COOLER.5. RAW CHICKEN OVER COOKED CHICKEN IN WALK IN COOLER.6. CARTON OF RAW SHELL EGGS STORED OVER CUT MELON IN UPRIGHT COOLER. CORRECTED.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. BOWL OF RAW CHICKEN STORED ON TOP OF BOX OF BROCCOLI ON PREP TABLE. CORRECTED.2. RAW BACON STORED OVER COOKED CHICKEN IN REACH IN COOLER IN PREP AREA. CORRECTED.3. RAW BACON OVVER COOKED CHICKEN IN WALK IN COOLER. 4. RAW CHICKEN OVER COOKED CRAB MIXTURE IN WALK IN COOLER.5. RAW CHICKEN OVER COOKED CHICKEN IN WALK IN COOLER.6. CARTON OF RAW SHELL EGGS STORED OVER CUT MELON IN UPRIGHT COOLER. CORRECTED.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
    Location: Kitchen
    Equipment: Reach in cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. BOWL OF RAW CHICKEN STORED ON TOP OF BOX OF BROCCOLI ON PREP TABLE. CORRECTED.2. RAW BACON STORED OVER COOKED CHICKEN IN REACH IN COOLER IN PREP AREA. CORRECTED.3. RAW BACON OVVER COOKED CHICKEN IN WALK IN COOLER. 4. RAW CHICKEN OVER COOKED CRAB MIXTURE IN WALK IN COOLER.5. RAW CHICKEN OVER COOKED CHICKEN IN WALK IN COOLER.6. CARTON OF RAW SHELL EGGS STORED OVER CUT MELON IN UPRIGHT COOLER. CORRECTED.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
    Location: Dining room
    Equipment: Upright cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXCESSIVE SOIL AND GREASE BUILD UP ON PREP TABLE ACROSS FROM COOK LINE.2. BLADE OF TABLE MOUNTED CAN OPENER IS HEAVILY SOILED.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Prep table
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXCESSIVE SOIL AND GREASE BUILD UP ON PREP TABLE ACROSS FROM COOK LINE.2. BLADE OF TABLE MOUNTED CAN OPENER IS HEAVILY SOILED.CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Can opener
  • 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: 1. TRAY OF EGG ROLLS COOKED ON SUNDAY NOT LABELED WITH A DISCARD DATE.ALL COOKED AND READY-TO-EAT FOODS BEING HELD LONGER THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE OF NO LONGER THAN 7 DAYS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. HOT RUNNING WATER IS NOT AVAILABLE THROUGHOUT ESTABLISHMENT. WATER MEASURED A MAXIMUM OF 78 DEGREES F.REPAIR HOT WATER HEATER ACCORDINGLY TO PROVIDE RUNNING HOT WATER THROUGHOUT ESTABLISHMENT. LICENSE IS SUSPENDED AND ESTABLISHMENT MUST CEASE ALL OPERATIONS UNTIL HOT WATER IS RESTORED.
    Location: Kitchen
    Equipment: Dishmachine
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. HOT RUNNING WATER IS NOT AVAILABLE THROUGHOUT ESTABLISHMENT. WATER MEASURED A MAXIMUM OF 78 DEGREES F.REPAIR HOT WATER HEATER ACCORDINGLY TO PROVIDE RUNNING HOT WATER THROUGHOUT ESTABLISHMENT. LICENSE IS SUSPENDED AND ESTABLISHMENT MUST CEASE ALL OPERATIONS UNTIL HOT WATER IS RESTORED.
    Location: Kitchen
    Equipment: Hand sink
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. HOT RUNNING WATER IS NOT AVAILABLE THROUGHOUT ESTABLISHMENT. WATER MEASURED A MAXIMUM OF 78 DEGREES F.REPAIR HOT WATER HEATER ACCORDINGLY TO PROVIDE RUNNING HOT WATER THROUGHOUT ESTABLISHMENT. LICENSE IS SUSPENDED AND ESTABLISHMENT MUST CEASE ALL OPERATIONS UNTIL HOT WATER IS RESTORED.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Minimize contact (Non-Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: 1. USING SINGLE SERVICE CONTAINERS AS SCOOPS FOR BULK STORAGE ITEMS SUCH AS FLOUR.PROVIDE A SCOOP WITH A HANDLE.
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN JUNE 2013.FIRE SUPPRESSION SYSTEM SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. EMPLOYEE FOOD STORED WITH CUSTOMER FOOD IN UPRIGHT COOLER IN DINING ROOM/BUFFET AREA.STORE ALL EMPLOYEE FOOD IN A SEPARATE LOCATION THAN CUSTOMER FOOD.
    Location: Dining room
  • 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: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. ONE LIGHT OUT IN 3-BAY AREA.REPLACE.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. EXHAUST SYSTEM MARKED AS LAST CLEANED IN MARCH 2014.SHOULD BE CLEANED EVERY 6 MONTHS. SCHEDULE.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. SEVERAL CEILING TILES MISSING IN DISHMACHINE AND COOK LINE AREA.REPLACE.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. SEVERAL CEILING TILES MISSING IN DISHMACHINE AND COOK LINE AREA.REPLACE.
    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 UNDERNEATH DEEP FRYERS IS EXCESSIVELY SOILED WITH GREASE AND DEBRIS.2. FLOOR UNDERNEATH EQUIPMENT IN KITCHEN HEAVILY SOILED.CLEAN AND SANITIZE.
    Location: Cook line
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: 1. WASH TEMPERATURE FOR CHEMICAL DISHMACHINE MEASURED A MAXIMUM OF 67 DEGREES F.ENSURE THAT WASH TEMPERATURE FOR CHEMICAL DISHMACHINE IS AT LEAST 120 DEGREES F.
    Location: Kitchen
    Equipment: Dishmachine
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: 1. WATER AT HAND SINKS THROUGHOUT KITCHEN MEASURED A MAXIMUM OF 78 DEGREES F.ENSURE HAND SINKS CAN PROVIDE HOT RUNNING WATER THAT IS AT LEAST 100 DEGREES F.
    Location: Kitchen
    Equipment: Hand sink
  • Three bay wash temperature
    Wash solution temperature of manual warewashing sink is less than 110 degrees F.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
    Comments: 1. WATER AT 3-BAY SINK MEASURED A MAXIMUM OF 78 DEGREES F.ENSURE 3-BAY SINK CAN PROVIDE HOT RUNNING WATER THAT IS AT LEAST 110 DEGREES F.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. ONE DOOR GASKET FOR REACH IN COOLER ACROSS FROM COOK LINE IS TORN.REPLACE.2. LID FOR GREASE TRAP IS NOT SEALED. SEAL LID AFTER EACH CLEANING.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. ONE DOOR GASKET FOR REACH IN COOLER ACROSS FROM COOK LINE IS TORN.REPLACE.2. LID FOR GREASE TRAP IS NOT SEALED. SEAL LID AFTER EACH CLEANING.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. MULTIPLE PIECES OF STAINLESS STEEL SHEETING ARE GAPING OR COMING OFF THE WALL. SEAL ALL STAINLESS STEEL SHEETING TO THE WALL.2. CAULKING ALONG DISHMACHINE/3-BAY SINK IS HEAVILY SOILED AND MOLDED.REMOVE. CLEAN AREA AND RESEAL/CAULK.
    Location: Cook line
    Equipment: -
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. MULTIPLE PIECES OF STAINLESS STEEL SHEETING ARE GAPING OR COMING OFF THE WALL. SEAL ALL STAINLESS STEEL SHEETING TO THE WALL.2. CAULKING ALONG DISHMACHINE/3-BAY SINK IS HEAVILY SOILED AND MOLDED.REMOVE. CLEAN AREA AND RESEAL/CAULK.
    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. BOWL OF RAW CHICKEN STORED ON THE FLOOR IN THE COOK LINE AREA.STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.CORRECTED.2. CABBAGE AND CARROTS STORED UNPROTECTED ON BOTTOM SHELF OF PREP TABLE.STORE IN A PROTECTED MANNER. (EX. COVER IN PLASTIC WRAP, STORED IN A FOOD-GRADE BAG, ETC.)CORRECTED.3. FOODS STORED UNCOVERED IN COOLERS THROUGHOUT KITCHEN.ALL FOODS MUST BE COVERED TO PROTECT FROM CONTAMINATION (EX. WITH A LID OR PLASTIC WRAP) UNLESS ACTIVELY COOLING.
    Location: Cook line
  • 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. BOWL OF RAW CHICKEN STORED ON THE FLOOR IN THE COOK LINE AREA.STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.CORRECTED.2. CABBAGE AND CARROTS STORED UNPROTECTED ON BOTTOM SHELF OF PREP TABLE.STORE IN A PROTECTED MANNER. (EX. COVER IN PLASTIC WRAP, STORED IN A FOOD-GRADE BAG, ETC.)CORRECTED.3. FOODS STORED UNCOVERED IN COOLERS THROUGHOUT KITCHEN.ALL FOODS MUST BE COVERED TO PROTECT FROM CONTAMINATION (EX. WITH A LID OR PLASTIC WRAP) UNLESS ACTIVELY COOLING.
    Location: Kitchen
  • 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: 1. BOWL OF RAW CHICKEN STORED ON THE FLOOR IN THE COOK LINE AREA.STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.CORRECTED.2. CABBAGE AND CARROTS STORED UNPROTECTED ON BOTTOM SHELF OF PREP TABLE.STORE IN A PROTECTED MANNER. (EX. COVER IN PLASTIC WRAP, STORED IN A FOOD-GRADE BAG, ETC.)CORRECTED.3. FOODS STORED UNCOVERED IN COOLERS THROUGHOUT KITCHEN.ALL FOODS MUST BE COVERED TO PROTECT FROM CONTAMINATION (EX. WITH A LID OR PLASTIC WRAP) UNLESS ACTIVELY COOLING.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. FOOD DEBRIS ON THE FLOOR OF WALK IN COOLER.REMOVE. CLEAN AND SANITIZE.2. SPRAY ARM FOR DISHMACHINE IS HEAVILY SOILED.3. DISH RACKS FOR DISHMACHINE HAVE EXCESSIVE SOIL BUILD UP.CLEAN.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. FOOD DEBRIS ON THE FLOOR OF WALK IN COOLER.REMOVE. CLEAN AND SANITIZE.2. SPRAY ARM FOR DISHMACHINE IS HEAVILY SOILED.3. DISH RACKS FOR DISHMACHINE HAVE EXCESSIVE SOIL BUILD UP.CLEAN.
    Location: Dish machine area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HAND SINK BY WALK IN COOLER DRAINS VERY SLOWLY AND APPEARS CLOGGED.REPAIR TO ALLOW WATER TO DRAIN FREELY AT HAND SINK.
    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: 1. TWO KNIVES STORED IN BETWEEN PREP TABLE AND COLD TOP.STORE KNIVES IN A CLEAN LOCATION SUCH AS A KNIFE RACK. DO NOT STORE IN BETWEEN EQUIPMENT.CORRECTED.
    Location: Kitchen
    Equipment: Prep table
 11/11/2014Routine
  • 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: 1. Fried shrimp/lobster at room temperature cooling at 98 deg F. Disposed of one pan at time of inspection. Hold at 135 deg F or above. Cool uncovered in walk in cooler on top shelf. Cover product after reaching 41 deg F or below.2. Peppered chicken on buffet at 95 to 105 deg F. Hold all hot foods at 135 deg F or above. Reheat to 165 deg F and hold at 135 deg F. Do not turn steam table down below it's ability to hold foods at 135 deg F or above.
  • 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. Six or seven boxes of raw chicken on the floor/counters/3 bay sink. Place in refrigeration at 41 deg F or below and pull out and prep one box at a time.2. Two boxes of shrimp thawing on drain board of 3 bay prep sink. Discontinue. Thaw under running cold water or in refrigeration.3. Container of cooked pasta at room temperature. Discontinue. Store at 41 deg F or below. 4. Ice cream in machine at 54.7 deg F. Dispose of product and hold at 41 deg F or below.
  • 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: Fried shrimp/lobster at room temperature cooling at 98 deg F. Disposed of one pan at time of inspection. Hold at 135 deg F or above. Cool uncovered in walk in cooler on top shelf. Cover product after reaching 41 deg F or below.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Make sure employees wash hands when needed.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Whole chicken in container covered with ice from drain line in walk in freezer. Dispose of product. Cover foods in walk in cooler. Do not store food below drain line leak.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean bottom of prep tables where soiled.2. Clean wire shelves in walk in cooler. 3. Clean plastic liners on wire shelf holding foods. 4. Clean outside of bulk containers. 5. Clean bulk containers in walk in cooler.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink by dish/prep sink is soiled. Please clean.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No chemical reading in one in place sanitizer bucket. Maintain bleach at 50 - 100 ppm.
  • 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: 1. Cut half jug used in kitchen. Dispose of and use only NSF approved equipment. 2. Foods in ggrocery bags in walk in freezer. Discontinue. Use food safe containers for open foods.
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: Back door open. Keep closed to prevent pest entry.
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: Dumpster lid open. Please keep closed.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair kitchen floor to be smooth non absorbent and easily cleanable.
  • 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. Clean floor - wall junctions in kitchen where soiled.2. Clean floor below wok station.3. Clean floor below fryers4. Clean floor in employee bathroom.5. Clean floor below shelving and prep tables in kitchen.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Soiled wet towel drying on soy sauce container. Discontinue. Store in approved strength sanitizer solution.
  • 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: Improper cooling of shrimp and lobster at room temperature. Cool in approved manner. DO NOT COOL FOODS AT ROOM TEMPERATURE.
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Improper thawing of raw shrimp. Thaw under running water at 70 deg F or less or in refrigeration.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Duct tape on outside of large rice cooker. Remove. Repair in food safe easily cleanable manner or replace. CORRECTED2. Large central prep table buckling. Remove. Replace with commercial equipment (another stainless steel prep top cooler)nOTE: GETTING NEW TABLE3. Drain line leak in walk in freezer. Repair. CORRECTED4. One light out in kitchen. Replace. CORRECTED
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Duct tape on outside of large rice cooker. Remove. Repair in food safe easily cleanable manner or replace. CORRECTED2. Large central prep table buckling. Remove. Replace with commercial equipment (another stainless steel prep top cooler)nOTE: GETTING NEW TABLE3. Drain line leak in walk in freezer. Repair. CORRECTED4. One light out in kitchen. Replace. CORRECTED
  • 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: Boxes of food on the floor. Store 6 inches off the floor. CORRECTED AT TIME OF INSPECTION.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean outside of large rice cooker.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean side of wok station and gas 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: Leak at out going water box on dish machine. Repair.
  • 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: 1. Knife sharpener on rotting 2X4. Remove. Use easily cleanable equipment in kitchen. 2. Remove wooden shelving from front kitchen entrance. Provide metal or heavy plastic easily cleanable shelving.
 04/16/2014Recheck
  • 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: 1. Fried shrimp/lobster at room temperature cooling at 98 deg F. Disposed of one pan at time of inspection. Hold at 135 deg F or above. Cool uncovered in walk in cooler on top shelf. Cover product after reaching 41 deg F or below.2. Peppered chicken on buffet at 95 to 105 deg F. Hold all hot foods at 135 deg F or above. Reheat to 165 deg F and hold at 135 deg F. Do not turn steam table down below it's ability to hold foods at 135 deg F or above.
  • 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. Six or seven boxes of raw chicken on the floor/counters/3 bay sink. Place in refrigeration at 41 deg F or below and pull out and prep one box at a time.2. Two boxes of shrimp thawing on drain board of 3 bay prep sink. Discontinue. Thaw under running cold water or in refrigeration.3. Container of cooked pasta at room temperature. Discontinue. Store at 41 deg F or below. 4. Ice cream in machine at 54.7 deg F. Dispose of product and hold at 41 deg F or below.
  • 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: Fried shrimp/lobster at room temperature cooling at 98 deg F. Disposed of one pan at time of inspection. Hold at 135 deg F or above. Cool uncovered in walk in cooler on top shelf. Cover product after reaching 41 deg F or below.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Make sure employees wash hands when needed.
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Whole chicken in container covered with ice from drain line in walk in freezer. Dispose of product. Cover foods in walk in cooler. Do not store food below drain line leak.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean bottom of prep tables where soiled.2. Clean wire shelves in walk in cooler. 3. Clean plastic liners on wire shelf holding foods. 4. Clean outside of bulk containers. 5. Clean bulk containers in walk in cooler.
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink by dish/prep sink is soiled. Please clean.
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No chemical reading in one in place sanitizer bucket. Maintain bleach at 50 - 100 ppm.
  • Unapproved food contact materials (corrected on site)
    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: 1. Cut half jug used in kitchen. Dispose of and use only NSF approved equipment. 2. Foods in ggrocery bags in walk in freezer. Discontinue. Use food safe containers for open foods.
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: Back door open. Keep closed to prevent pest entry.
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: Dumpster lid open. Please keep closed.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair kitchen floor to be smooth non absorbent and easily cleanable.
  • 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. Clean floor - wall junctions in kitchen where soiled.2. Clean floor below wok station.3. Clean floor below fryers4. Clean floor in employee bathroom.5. Clean floor below shelving and prep tables in kitchen.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Soiled wet towel drying on soy sauce container. Discontinue. Store in approved strength sanitizer solution.
  • 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: Improper cooling of shrimp and lobster at room temperature. Cool in approved manner. DO NOT COOL FOODS AT ROOM TEMPERATURE.
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Improper thawing of raw shrimp. Thaw under running water at 70 deg F or less or in refrigeration.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Duct tape on outside of large rice cooker. Remove. Repair in food safe easily cleanable manner or replace.2. Large central prep table buckling. Remove. Replace with commercial equipment (another stainless steel prep top cooler)3. Drain line leak in walk in freezer. Repair.4. One light out in kitchen. Replace.
  • 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: Boxes of food on the floor. Store 6 inches off the floor. CORRECTED AT TIME OF INSPECTION.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean outside of large rice cooker.
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean side of wok station and gas line.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak at out going water box on dish machine. Repair.
  • 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: 1. Knife sharpener on rotting 2X4. Remove. Use easily cleanable equipment in kitchen. 2. Remove wooden shelving from front kitchen entrance. Provide metal or heavy plastic easily cleanable shelving.
 04/09/2014Routine
  • 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: Make sure products are surrounded by ice if using as coolant for buffet.
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Make sure dish machine has sanitizer chemical before running. Bucket empty. CORRECTED
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soiled peeler stored in dish basket tied with saran wrap by hand sink. Remove. Wash-rinse-sanitize and store in clean area.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean prep top cooler cutting board.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Several missing floor tiles in kitchen. Provide.
  • 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. Clean wall below one bay sink at dish machine. Note: finish cleaning ceiling where needed.2. Clean ceiling and light guards in kitchen. CORRECTED3. Clean wall/ceiling by exhaust hood and remove foil from gas lines. CORRECTED
  • 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. Clean wall below one bay sink at dish machine. Note: finish cleaning ceiling where needed.2. Clean ceiling and light guards in kitchen. CORRECTED3. Clean wall/ceiling by exhaust hood and remove foil from gas lines. CORRECTED
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Raw chicken at room temperature in standing water. Discontinue. Thaw below running cold water.
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Provide clearly visible thermometer for coke cooler by cash register. CORRECTED
  • 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: Uncovered foods in walk in freezer. Cover to prevent possible contamination.
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Place below sneeze guards or provide lids or covers for bread and sauces at buffet.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean can racks.
  • 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: Clean bottom shelves of prep tables.
  • 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: 1. Soiled peeler stored in dish basket tied with saran wrap by hand sink Do not secure basket with saran wrap. CORRECTED2. Remove wooden shelves near kitchen entrance. Provide metal easily cleanable shelving.
  • 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: 1. Soiled peeler stored in dish basket tied with saran wrap by hand sink Do not secure basket with saran wrap. CORRECTED2. Remove wooden shelves near kitchen entrance. Provide metal easily cleanable shelving.
 10/29/2013Recheck
  • 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: Make sure products are surrounded by ice if using as coolant for buffet.
  • Chemical sanitizing exposure time and concentration (corrected on site)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Make sure dish machine has sanitizer chemical before running. Bucket empty. CORRECTED
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soiled peeler stored in dish basket tied with saran wrap by hand sink. Remove. Wash-rinse-sanitize and store in clean area.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean prep top cooler cutting board.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Several missing floor tiles in kitchen. Provide.
  • 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. Clean wall below one bay sink at dish machine.2. Clean ceiling and light guards in kitchen.3. Clean wall/ceiling by exhaust hood and remove foil from gas lines.
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Raw chicken at room temperature in standing water. Discontinue. Thaw below running cold water.
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Provide clearly visible thermometer for coke cooler by cash register. CORRECTED
  • 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: Uncovered foods in walk in freezer. Cover to prevent possible contamination.
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Place below sneeze guards or provide lids or covers for bread and sauces at buffet.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean can racks.
  • 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 bottom shelves of prep tables.
  • 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: 1. Soiled peeler stored in dish basket tied with saran wrap by hand sink Do not secure basket with saran wrap. 2. Remove wooden shelves near kitchen entrance. Provide metal easily cleanable shelving.
 10/21/2013Routine
  • 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: Prep top cooler at 44-45 deg F on top. Repair to hold foods at 41 deg F or below.
    Location: Kitchen
  • 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: Large containers of crab salad inside walk in cooler not date marked. Date mark.
    Location: Kitchen
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Washing dishes in three bay prep sink without soap or sanitizer in middle bay with food in the sink. Discontinue. Do not wash dishes with food in the sink. Always wash-rinse-sanitize dishes. Moved to 3 bay dish sink at time of inspection. CORRECTED
    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: 1. Food stored in grocery bags. Discontinue. Do not store open foods in grocery bag. Use food grade bag or wrap.2. Home made scoop. Discontinue. Use NSF approved equipment. CORRECTED3. Glass noodles in a bowl surrounded by trash bag. Disocntinue.
    Location: Kitchen
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Please clean, resurface, or replace prep top cooler cutting board.
    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: Area around grease dumpster outside is soiled. Please clean.
    Location: Dumpster area
  • 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 soiled below 3 bay sink along floor wall junction. Clean.2. Clean ceiling in kitchen.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Chicken thawing in standing water in three bay sink. Discontinue. Thaw below running cold water or in refrigeration.2. Shrimp thawing at room temperature. Discontinue. Thaw under running cold water or in refrigeration.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cold water knob at hand sink is broken. Replace.2. Small chest freezer by walk in freezer needs defrosted. Defrost.3. wood board used to hold knife sharpener is in poor repair. Replace wood. 4. Remove plastic holding sprayer arm by dish machine.
    Location: Kitchen
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Water leaking from cooling unit inside of walk in freezer and freezing on food items. Repair unit to sound working condition.
    Location: Kitchen
  • 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: Food items not covered inside walk in cooler and walk in freezer. Cover all food items not cooling.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Shelf above three bay dish sink is soiled. Please clean. CORRECTED2. Bottom shelf of prep table by walk in freezer is soiled. Please clean. CORRECTED3. Metal can rack is soiled. Please clean. CORRECTED4. Clean any soiled bulk containers. CORRECTED5. Clean bottom shelf of prep table by walk in cooler. CORRECTED 6. Metal shelving soiled inside walk in cooler. Clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Shelf above three bay dish sink is soiled. Please clean. CORRECTED2. Bottom shelf of prep table by walk in freezer is soiled. Please clean. CORRECTED3. Metal can rack is soiled. Please clean. CORRECTED4. Clean any soiled bulk containers. CORRECTED5. Clean bottom shelf of prep table by walk in cooler. CORRECTED 6. Metal shelving soiled inside walk in cooler. Clean.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Precleaning methods (corrected)
    Utensil(s) and/or equipment not precleaned.
    Correction: Preclean as needed.
    Comments: Soiled dishes inside of mop sink with mop in container. Remove. Do not use mop sink for anything other than as a mop sink.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at hand sink. Provide. CORRECTED
    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: Faucet leaking at mop sink. Repair.
    Location: Kitchen
  • 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: 1. Re-using #10 cans. Discontinue. Dispose of after original product is used. 2. Foil lining side of oven by deep fryers. Remove foil and clean as needed. 3. Duct tape on rice cooker. Remove and repair if needed.
    Location: Kitchen
  • 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: Knife stored between prep top & prep table. Discontinue. Store on cleaned and sanitized surface.
    Location: Kitchen
 05/10/2013Recheck
  • 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: Prep top cooler at 44-45 deg F on top. Repair to hold foods at 41 deg F or below.
    Location: Kitchen
  • 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: Large containers of crab salad inside walk in cooler not date marked. Date mark.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Metal shelving soiled inside walk in cooler. Clean.
    Location: Kitchen
  • Chemical sanitizing exposure time and concentration (corrected on site)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Washing dishes in three bay prep sink without soap or sanitizer in middle bay with food in the sink. Discontinue. Do not wash dishes with food in the sink. Always wash-rinse-sanitize dishes. Moved to 3 bay dish sink at time of inspection. CORRECTED
    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: 1. Food stored in grocery bags. Discontinue. Do not store open foods in grocery bag. Use food grade bag or wrap.2. Home made scoop. Discontinue. Use NSF approved equipment. CORRECTED3. Glass noodles in a bowl surrounded by trash bag. Disocntinue.
    Location: Kitchen
  • Unapproved food contact materials (corrected on site)
    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: 1. Food stored in grocery bags. Discontinue. Do not store open foods in grocery bag. Use food grade bag or wrap.2. Home made scoop. Discontinue. Use NSF approved equipment. CORRECTED3. Glass noodles in a bowl surrounded by trash bag. Disocntinue.
    Location: Kitchen
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Please clean, resurface, or replace cutting boards where needed.
    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: Area around grease dumpster outside is soiled. Please clean.
    Location: Dumpster area
  • 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 soiled below 3 bay sink along floor wall junction. Clean.2. Clean ceiling in kitchen.
    Location: Kitchen
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Chicken thawing in standing water in three bay sink. Discontinue. Thaw below running cold water or in refrigeration.2. Shrimp thawing at room temperature. Discontinue. Thaw under running cold water or in refrigeration.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cold water knob at hand sink is broken. Replace.2. Small chest freezer by walk in freezer needs defrosted. Defrost.3. wood board used to hold knife sharpener is in poor repair. Replace wood. 4. Remove plastic holding sprayer arm by dish machine.
    Location: Kitchen
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Water leaking from cooling unit inside of walk in freezer and freezing on food items. Repair unit to sound working condition.
    Location: Kitchen
  • 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: Food items not covered inside walk in cooler and walk in freezer. Cover all food items not cooling.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Shelf above three bay dish sink is soiled. Please clean.2. Bottom shelf of prep table by walk in freezer is soiled. Please clean.3. Metal can rack is soiled. Please clean.4. Clean any soiled bulk containers. 5. Clean bottom shelf of prep table by walk in cooler.
    Location: Kitchen
  • Precleaning methods
    Utensil(s) and/or equipment not precleaned.
    Correction: Preclean as needed.
    Comments: Soiled dishes inside of mop sink with mop in container. Remove. Do not use mop sink for anything other than as a mop sink.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at hand sink. Provide. CORRECTED
    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: Faucet leaking at mop sink. Repair.
    Location: Kitchen
  • 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: 1. Re-using #10 cans. Discontinue. Dispose of after original product is used. 2. Foil lining side of oven by deep fryers. Remove foil and clean as needed. 3. Duct tape on rice cooker. Remove and repair if needed.
    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: Knife stored between prep top & prep table. Discontinue. Store on cleaned and sanitized surface.
    Location: Kitchen
 05/03/2013Routine
No violation noted during this evaluation. 02/19/2013Non-Illness Complaint
  • 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: Please clean wall/ceiling corner at front entrance. Window sill is clean but has some ice build up at time of inspection. Clean window sill if needed when ice is removed. No smell by back seating area at time of inspection. Area was cleaned this last weekend. Back seating area is by kitchen entrance near dish machine and dirty dishes.
    Location: Sales floor
 01/22/2013Non-Illness Complaint Recheck
  • 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: Please clean wall/ceiling corner at front entrance. Window sill is clean but has some ice build up at time of inspection. Clean window sill if needed when ice is removed. No smell by back seating area at time of inspection. Area was cleaned this last weekend. Back seating area is by kitchen entrance near dish machine and dirty dishes.
    Location: Sales floor
 01/15/2013Non-Illness Complaint
  • 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: Cream cheese and crab at room temperature. Store in refrigeration until preparing or cooking.
    Location: Kitchen
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Dish machine is not sanitizing. Repair. Set up 3 bay sink to wash-rinse- sanitize dishes until dishmachine is repaired.
    Location: Kitchen
    Equipment: Dishmachine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean shelves in walk in cooler.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: In place sanitizer not reading in one in place sanitizer bucket. Change frequently enough to maintain bleach at 50-100 ppm.
    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: Do not store open foods in grocery bags in walk in freezer. Store in food grade bags or wrap.
    Location: Kitchen
    Equipment: Walk in freezer
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean, resurface, or replace cutting board.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk food container.
    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 cloth on counter. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Remove wood below stand freezer. May use metal or plastic that is easily cleanable. 2. Remove cloth/tape from sprayer arm at dish machine area. Repair if needed.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the sides of the fryers. 2. Do not store brooms against bulk food container. Clean out side of bulk food container.
    Location: Kitchen
  • 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: Knife stored between prep top cooler and prep table. Discontinue, Store on cleaned and sanitized surface.
    Location: Kitchen
 12/19/2012Recheck
  • 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: Cream cheese and crab at room temperature. Store in refrigeration until preparing or cooking.
    Location: Kitchen
  • Chemical sanitizing exposure time and concentration
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Dish machine is not sanitizing. Repair. Set up 3 bay sink to wash-rinse- sanitize dishes until dishmachine is repaired.
    Location: Kitchen
    Equipment: Dishmachine
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean shelves in walk in cooler.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: In place sanitizer not reading in one in place sanitizer bucket. Change frequently enough to maintain bleach at 50-100 ppm.
    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: Do not store open foods in grocery bags in walk in freezer. Store in food grade bags or wrap.
    Location: Kitchen
    Equipment: Walk in freezer
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean, resurface, or replace cutting board.
    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 container.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Remove wood below stand freezer. May use metal or plastic that is easily cleanable. 2. Remove cloth/tape from sprayer arm at dish machine area. Repair if needed.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the sides of the fryers. 2. Do not store brooms against bulk food container. Clean out side of bulk food container.
    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: Knife stored between prep top cooler and prep table. Discontinue, Store on cleaned and sanitized surface.
    Location: Kitchen
 12/12/2012Routine
No violation noted during this evaluation. 09/20/2012Non-Illness Complaint
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • 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: DESSERTS AT BUFFET STORED AT ROOM TEMPERATURE ON BUFFET COLD-HOLDING UNIT; UNIT NOT TURNED ON. KEEP UNIT ON DURING OPERATION HOURS TO KEEP POTENTIALLY HAZARDOUS DESSERTS STORED AT 41 F OR BELOW.KITCHEN COLD-TOP UNIT ON COOK-LINE AT 51 F - 49 F--REPAIR.RICE STORED OUT AT ROOM TEMPERATURE; MAINTAIN AT 41 F OR BELOW OR 135 F OR ABOVE.
    Location: Buffet
    Equipment: Cold top
  • 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: DESSERTS AT BUFFET STORED AT ROOM TEMPERATURE ON BUFFET COLD-HOLDING UNIT; UNIT NOT TURNED ON. KEEP UNIT ON DURING OPERATION HOURS TO KEEP POTENTIALLY HAZARDOUS DESSERTS STORED AT 41 F OR BELOW.KITCHEN COLD-TOP UNIT ON COOK-LINE AT 51 F - 49 F--REPAIR.RICE STORED OUT AT ROOM TEMPERATURE; MAINTAIN AT 41 F OR BELOW OR 135 F OR ABOVE.
    Location: Kitchen
    Equipment: Cold top
  • 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: DESSERTS AT BUFFET STORED AT ROOM TEMPERATURE ON BUFFET COLD-HOLDING UNIT; UNIT NOT TURNED ON. KEEP UNIT ON DURING OPERATION HOURS TO KEEP POTENTIALLY HAZARDOUS DESSERTS STORED AT 41 F OR BELOW.KITCHEN COLD-TOP UNIT ON COOK-LINE AT 51 F - 49 F--REPAIR.RICE STORED OUT AT ROOM TEMPERATURE; MAINTAIN AT 41 F OR BELOW OR 135 F OR ABOVE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: Chest freezer
  • 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.
    Location: Kitchen
    Equipment: Prep table
  • 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.
    Location: Kitchen
    Equipment: Metal shelving
  • 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.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: KITCHEN HANDSINK HOT WATER AT 125 F; TURN HOT WATER DOWN AND MAINTAIN AT 100 F - 120 F.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE ABOVE 100 PPM; MAINTAIN CHEMICAL SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AT SANITIZER BUCKETS AND CHANGE AT LEAST EVERY 2 HOURS.
    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: PROVIDE APPROVED FOOD-GRADE SCOOPS WITH PROPER HANDLES TO STORE OR DISPENSE RICE OUT OF RICE COOKERS PROPERLY.DO NOT STORE FOOD IN TRASH BAGS AT WALK-IN-COOLER; USE APPROVED FOOD-GRADE WRAPPINGS AND/OR CONTAINERS ONLY.
    Location: Kitchen
    Equipment: Rice cooker
  • 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: PROVIDE APPROVED FOOD-GRADE SCOOPS WITH PROPER HANDLES TO STORE OR DISPENSE RICE OUT OF RICE COOKERS PROPERLY.DO NOT STORE FOOD IN TRASH BAGS AT WALK-IN-COOLER; USE APPROVED FOOD-GRADE WRAPPINGS AND/OR CONTAINERS ONLY.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: PERSONAL EMPLOYEE DRINKS.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINING OFF KITCHEN SHELVING; SHELVING SURFACES OR LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINING OFF KITCHEN SHELVING; SHELVING SURFACES OR LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE OR PROVIDE CEILING TILES WHERE MISSING AT KITCHEN CEILING WHERE EXPOSED CEILING OPENINGS ARE.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR DAMAGED WALLS AT BACK ROOM WHERE ICE MACHINE IS LOCATED; ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH, AND EASILY CLEANABLE.
    Location: Back room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS WHERE ICE MACHINE IS LOCATED, KITCHEN AND WALK-IN-COOLER & WALK-IN-FREEZER FLOORS.
    Location: Back room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS WHERE ICE MACHINE IS LOCATED, KITCHEN AND WALK-IN-COOLER & WALK-IN-FREEZER FLOORS.
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS WHERE ICE MACHINE IS LOCATED, KITCHEN AND WALK-IN-COOLER & WALK-IN-FREEZER FLOORS.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS WHERE ICE MACHINE IS LOCATED, KITCHEN AND WALK-IN-COOLER & WALK-IN-FREEZER FLOORS.
    Location: Kitchen
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Buffet
    Equipment: Ice cream freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Service counter
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Walk-in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Walk-in freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Kitchen
    Equipment: Chest freezer
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ESTABLISHMENT IS IN PROCESS OF PURCHASING NEW NSF APPROVED FOOD-GRADE SHELVING (GREEN).REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
    Location: Walk-in cooler
    Equipment: Metal 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: KEEP COFFEE COVERED PROPERLY AT INTERIOR CABINET AT SELF-SERVICE COFFEE STATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND AT WALK-IN-FREEZER.
    Location: Dining room
  • 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: KEEP COFFEE COVERED PROPERLY AT INTERIOR CABINET AT SELF-SERVICE COFFEE STATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND AT WALK-IN-FREEZER.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP COFFEE COVERED PROPERLY AT INTERIOR CABINET AT SELF-SERVICE COFFEE STATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: DINNER ROLLS AND SOME SAUCES ON BUFFET NOT COVERED PROPERLY OR UNDER SNEEZE GUARDS.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR CABINETS AT BUFFET LOCATION.-SOILED WALK-IN-COOLER FANGUARDS.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR CABINETS AT BUFFET LOCATION.-SOILED WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
  • 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: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF DINING ROOM SODA MACHINE AND SODA NOZZELS AND ICE MACHINE.
    Location: Dining room
    Equipment: Soda machine
  • 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: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF DINING ROOM SODA MACHINE AND SODA NOZZELS AND ICE MACHINE.
    Location: Back room
    Equipment: Ice machine
  • 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 CREAM SCOOPER STORED IN STAGNANT WATER AT BUFFET; STORE ICE CREAM SCOOPER IN FREE-FLOWING WATER (DIP WELL), IN HOT WATER OF 135 F OR ABOVE, OR ON CLEAN SANITARY SURFACES.
    Location: Buffet
    Equipment: Ice cream freezer
 08/09/2012Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • 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: DESSERTS AT BUFFET STORED AT ROOM TEMPERATURE ON BUFFET COLD-HOLDING UNIT; UNIT NOT TURNED ON. KEEP UNIT ON DURING OPERATION HOURS TO KEEP POTENTIALLY HAZARDOUS DESSERTS STORED AT 41 F OR BELOW.KITCHEN COLD-TOP UNIT ON COOK-LINE AT 51 F - 49 F--REPAIR.RICE STORED OUT AT ROOM TEMPERATURE; MAINTAIN AT 41 F OR BELOW OR 135 F OR ABOVE.
    Location: Buffet
    Equipment: Cold top
  • 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: DESSERTS AT BUFFET STORED AT ROOM TEMPERATURE ON BUFFET COLD-HOLDING UNIT; UNIT NOT TURNED ON. KEEP UNIT ON DURING OPERATION HOURS TO KEEP POTENTIALLY HAZARDOUS DESSERTS STORED AT 41 F OR BELOW.KITCHEN COLD-TOP UNIT ON COOK-LINE AT 51 F - 49 F--REPAIR.RICE STORED OUT AT ROOM TEMPERATURE; MAINTAIN AT 41 F OR BELOW OR 135 F OR ABOVE.
    Location: Kitchen
    Equipment: Cold top
  • 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: DESSERTS AT BUFFET STORED AT ROOM TEMPERATURE ON BUFFET COLD-HOLDING UNIT; UNIT NOT TURNED ON. KEEP UNIT ON DURING OPERATION HOURS TO KEEP POTENTIALLY HAZARDOUS DESSERTS STORED AT 41 F OR BELOW.KITCHEN COLD-TOP UNIT ON COOK-LINE AT 51 F - 49 F--REPAIR.RICE STORED OUT AT ROOM TEMPERATURE; MAINTAIN AT 41 F OR BELOW OR 135 F OR ABOVE.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: Chest freezer
  • 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.
    Location: Kitchen
    Equipment: Prep table
  • 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.
    Location: Kitchen
    Equipment: Metal shelving
  • 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.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: KITCHEN HANDSINK HOT WATER AT 125 F; TURN HOT WATER DOWN AND MAINTAIN AT 100 F - 120 F.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE ABOVE 100 PPM; MAINTAIN CHEMICAL SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AT SANITIZER BUCKETS AND CHANGE AT LEAST EVERY 2 HOURS.
    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: PROVIDE APPROVED FOOD-GRADE SCOOPS WITH PROPER HANDLES TO STORE OR DISPENSE RICE OUT OF RICE COOKERS PROPERLY.DO NOT STORE FOOD IN TRASH BAGS AT WALK-IN-COOLER; USE APPROVED FOOD-GRADE WRAPPINGS AND/OR CONTAINERS ONLY.
    Location: Kitchen
    Equipment: Rice cooker
  • 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: PROVIDE APPROVED FOOD-GRADE SCOOPS WITH PROPER HANDLES TO STORE OR DISPENSE RICE OUT OF RICE COOKERS PROPERLY.DO NOT STORE FOOD IN TRASH BAGS AT WALK-IN-COOLER; USE APPROVED FOOD-GRADE WRAPPINGS AND/OR CONTAINERS ONLY.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: PERSONAL EMPLOYEE DRINKS.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINING OFF KITCHEN SHELVING; SHELVING SURFACES OR LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINING OFF KITCHEN SHELVING; SHELVING SURFACES OR LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE OR PROVIDE CEILING TILES WHERE MISSING AT KITCHEN CEILING WHERE EXPOSED CEILING OPENINGS ARE.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR DAMAGED WALLS AT BACK ROOM WHERE ICE MACHINE IS LOCATED; ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH, AND EASILY CLEANABLE.
    Location: Back room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS WHERE ICE MACHINE IS LOCATED, KITCHEN AND WALK-IN-COOLER & WALK-IN-FREEZER FLOORS.
    Location: Back room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS WHERE ICE MACHINE IS LOCATED, KITCHEN AND WALK-IN-COOLER & WALK-IN-FREEZER FLOORS.
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS WHERE ICE MACHINE IS LOCATED, KITCHEN AND WALK-IN-COOLER & WALK-IN-FREEZER FLOORS.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS WHERE ICE MACHINE IS LOCATED, KITCHEN AND WALK-IN-COOLER & WALK-IN-FREEZER FLOORS.
    Location: Kitchen
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Buffet
    Equipment: Ice cream freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Service counter
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Walk-in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Walk-in freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Kitchen
    Equipment: Chest freezer
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN DISHMACHINE.
    Location: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS: ESTABLISHMENT IS IN PROCESS OF PURCHASING NEW NSF APPROVED FOOD-GRADE SHELVING (GREEN).REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
    Location: Walk-in cooler
    Equipment: Metal 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: KEEP COFFEE COVERED PROPERLY AT INTERIOR CABINET AT SELF-SERVICE COFFEE STATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND AT WALK-IN-FREEZER.
    Location: Dining room
  • 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: KEEP COFFEE COVERED PROPERLY AT INTERIOR CABINET AT SELF-SERVICE COFFEE STATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND AT WALK-IN-FREEZER.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP COFFEE COVERED PROPERLY AT INTERIOR CABINET AT SELF-SERVICE COFFEE STATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: DINNER ROLLS AND SOME SAUCES ON BUFFET NOT COVERED PROPERLY OR UNDER SNEEZE GUARDS.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR CABINETS AT BUFFET LOCATION.-SOILED WALK-IN-COOLER FANGUARDS.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR CABINETS AT BUFFET LOCATION.-SOILED WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
  • 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: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF DINING ROOM SODA MACHINE AND SODA NOZZELS AND ICE MACHINE.
    Location: Dining room
    Equipment: Soda machine
  • 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: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF DINING ROOM SODA MACHINE AND SODA NOZZELS AND ICE MACHINE.
    Location: Back room
    Equipment: Ice machine
  • 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 CREAM SCOOPER STORED IN STAGNANT WATER AT BUFFET; STORE ICE CREAM SCOOPER IN FREE-FLOWING WATER (DIP WELL), IN HOT WATER OF 135 F OR ABOVE, OR ON CLEAN SANITARY SURFACES.
    Location: Buffet
    Equipment: Ice cream freezer
 08/07/2012Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • 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: DESSERTS AT BUFFET STORED AT ROOM TEMPERATURE ON BUFFET COLD-HOLDING UNIT; UNIT NOT TURNED ON. KEEP UNIT ON DURING OPERATION HOURS TO KEEP POTENTIALLY HAZARDOUS DESSERTS STORED AT 41 F OR BELOW.KITCHEN COLD-TOP UNIT ON COOK-LINE AT 51 F - 49 F--REPAIR.RICE STORED OUT AT ROOM TEMPERATURE; MAINTAIN AT 41 F OR BELOW OR 135 F OR ABOVE.
    Location: Buffet
    Equipment: Cold top
  • 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: DESSERTS AT BUFFET STORED AT ROOM TEMPERATURE ON BUFFET COLD-HOLDING UNIT; UNIT NOT TURNED ON. KEEP UNIT ON DURING OPERATION HOURS TO KEEP POTENTIALLY HAZARDOUS DESSERTS STORED AT 41 F OR BELOW.KITCHEN COLD-TOP UNIT ON COOK-LINE AT 51 F - 49 F--REPAIR.RICE STORED OUT AT ROOM TEMPERATURE; MAINTAIN AT 41 F OR BELOW OR 135 F OR ABOVE.
    Location: Kitchen
    Equipment: Cold top
  • 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: DESSERTS AT BUFFET STORED AT ROOM TEMPERATURE ON BUFFET COLD-HOLDING UNIT; UNIT NOT TURNED ON. KEEP UNIT ON DURING OPERATION HOURS TO KEEP POTENTIALLY HAZARDOUS DESSERTS STORED AT 41 F OR BELOW.KITCHEN COLD-TOP UNIT ON COOK-LINE AT 51 F - 49 F--REPAIR.RICE STORED OUT AT ROOM TEMPERATURE; MAINTAIN AT 41 F OR BELOW OR 135 F OR ABOVE.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: Chest freezer
  • 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.
    Location: Kitchen
    Equipment: Prep table
  • 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.
    Location: Kitchen
    Equipment: Metal shelving
  • 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.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: KITCHEN HANDSINK HOT WATER AT 125 F; TURN HOT WATER DOWN AND MAINTAIN AT 100 F - 120 F.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE ABOVE 100 PPM; MAINTAIN CHEMICAL SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AT SANITIZER BUCKETS AND CHANGE AT LEAST EVERY 2 HOURS.
    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: PROVIDE APPROVED FOOD-GRADE SCOOPS WITH PROPER HANDLES TO STORE OR DISPENSE RICE OUT OF RICE COOKERS PROPERLY.DO NOT STORE FOOD IN TRASH BAGS AT WALK-IN-COOLER; USE APPROVED FOOD-GRADE WRAPPINGS AND/OR CONTAINERS ONLY.
    Location: Kitchen
    Equipment: Rice cooker
  • 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: PROVIDE APPROVED FOOD-GRADE SCOOPS WITH PROPER HANDLES TO STORE OR DISPENSE RICE OUT OF RICE COOKERS PROPERLY.DO NOT STORE FOOD IN TRASH BAGS AT WALK-IN-COOLER; USE APPROVED FOOD-GRADE WRAPPINGS AND/OR CONTAINERS ONLY.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: PERSONAL EMPLOYEE DRINKS.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINING OFF KITCHEN SHELVING; SHELVING SURFACES OR LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINING OFF KITCHEN SHELVING; SHELVING SURFACES OR LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dry storage
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE OR PROVIDE CEILING TILES WHERE MISSING AT KITCHEN CEILING WHERE EXPOSED CEILING OPENINGS ARE.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR DAMAGED WALLS AT BACK ROOM WHERE ICE MACHINE IS LOCATED; ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH, AND EASILY CLEANABLE.
    Location: Back room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS WHERE ICE MACHINE IS LOCATED, KITCHEN AND WALK-IN-COOLER & WALK-IN-FREEZER FLOORS.
    Location: Back room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS WHERE ICE MACHINE IS LOCATED, KITCHEN AND WALK-IN-COOLER & WALK-IN-FREEZER FLOORS.
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS WHERE ICE MACHINE IS LOCATED, KITCHEN AND WALK-IN-COOLER & WALK-IN-FREEZER FLOORS.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM FLOORS WHERE ICE MACHINE IS LOCATED, KITCHEN AND WALK-IN-COOLER & WALK-IN-FREEZER FLOORS.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Buffet
    Equipment: Ice cream freezer
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Service counter
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Kitchen
    Equipment: Ice cream freezer
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Walk-in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Walk-in freezer
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER COCA-COLA COOLER AND BUFFET ICE CREAM FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER AND WALK-IN-FREEZER AND KITCHEN CHEST FREEZERS.
    Location: Kitchen
    Equipment: Chest freezer
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • 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: KEEP COFFEE COVERED PROPERLY AT INTERIOR CABINET AT SELF-SERVICE COFFEE STATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND AT WALK-IN-FREEZER.
    Location: Dining room
  • 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: KEEP COFFEE COVERED PROPERLY AT INTERIOR CABINET AT SELF-SERVICE COFFEE STATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND AT WALK-IN-FREEZER.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP COFFEE COVERED PROPERLY AT INTERIOR CABINET AT SELF-SERVICE COFFEE STATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: DINNER ROLLS AND SOME SAUCES ON BUFFET NOT COVERED PROPERLY OR UNDER SNEEZE GUARDS.
    Location: Buffet
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR CABINETS AT BUFFET LOCATION.-SOILED WALK-IN-COOLER FANGUARDS.
    Location: Buffet
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR CABINETS AT BUFFET LOCATION.-SOILED WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
  • 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 AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF DINING ROOM SODA MACHINE AND SODA NOZZELS AND ICE MACHINE.
    Location: Dining room
    Equipment: Soda machine
  • 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 AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF DINING ROOM SODA MACHINE AND SODA NOZZELS AND ICE MACHINE.
    Location: Back room
    Equipment: Ice machine
  • 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 CREAM SCOOPER STORED IN STAGNANT WATER AT BUFFET; STORE ICE CREAM SCOOPER IN FREE-FLOWING WATER (DIP WELL), IN HOT WATER OF 135 F OR ABOVE, OR ON CLEAN SANITARY SURFACES.
    Location: Buffet
    Equipment: Ice cream freezer
 07/14/2012Routine
  • 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: MACARONI & CHESSE ON AT HOT-HOLDING BUFFET AT 113 F--DISCARDED.***CORRECTIVE ACTION***NEW BATCH OF MACARONI & CHEESE AT PROPER HOT-HOLDING TEMPERATURE PUT AT BUFFET.
    Location: Buffet
  • 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: DISCONTINUE SERVING ICE CREAM UNTIL REPAIRS ARE COMPLETED--BVANILLA AND CHOCOLATE ICE CREAM AT ICE CREAM MACHINE HOPPER AT 45-58 F ; REPAIR/ADJUST TO MAINTAIN ICE CREAM TEMPERATURE AT HOPPER AT 41 F OR BELOW.WHEN USING ICE BATH ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED DOWN IN ICE SO THAT ALL OF FOOD PRODUCT IS BEING KEEP AT PROPER REFRIGERATION TEMPEATURES AND NOT JUST THE BOTTOM OF THE FOOD CONTAINER.
    Location: Dining room
  • 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: DISCONTINUE SERVING ICE CREAM UNTIL REPAIRS ARE COMPLETED--BVANILLA AND CHOCOLATE ICE CREAM AT ICE CREAM MACHINE HOPPER AT 45-58 F ; REPAIR/ADJUST TO MAINTAIN ICE CREAM TEMPERATURE AT HOPPER AT 41 F OR BELOW.WHEN USING ICE BATH ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED DOWN IN ICE SO THAT ALL OF FOOD PRODUCT IS BEING KEEP AT PROPER REFRIGERATION TEMPEATURES AND NOT JUST THE BOTTOM OF THE FOOD CONTAINER.
    Location: Dining room
  • 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: DISCONTINUE SERVING ICE CREAM UNTIL REPAIRS ARE COMPLETED--BVANILLA AND CHOCOLATE ICE CREAM AT ICE CREAM MACHINE HOPPER AT 45-58 F ; REPAIR/ADJUST TO MAINTAIN ICE CREAM TEMPERATURE AT HOPPER AT 41 F OR BELOW.WHEN USING ICE BATH ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED DOWN IN ICE SO THAT ALL OF FOOD PRODUCT IS BEING KEEP AT PROPER REFRIGERATION TEMPEATURES AND NOT JUST THE BOTTOM OF THE FOOD CONTAINER.
    Location: Dining room
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM); CONTACT SERVICE PROVIDER TO REPAIR.DISCONTINUE USING DISHMACHINE UNTIL REPAIRED; USE 3-BAY SINK TO MANUALLY WASH DISHES PROPERLY WITH THE PROPER WASH/RINSE/SANITIZE METHOD.
    Location: Kitchen
    Equipment: Dishmachine
  • 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 OPEN DRINKS STORED ON DRY FOOD STORAGE SHELVING--DISCONTINUE.
    Location: Kitchen
    Equipment: Metal shelving
  • 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 OPEN DRINKS STORED ON DRY FOOD STORAGE SHELVING--DISCONTINUE.
    Location: Dry storage
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: CANTALOPE AND BANANAS STORED UNDER FOOD PREP TABLE WHERE RAW MEAT IS BEING CUT AND CHOPPED--DISCONTINUE.KEEP ALL READY-TO-EAT FOODS STORED ABOVE RAW FOODS AND STORE AWAY FROM RAW FOODS.
    Location: Kitchen
    Equipment: Prep table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:CONTINUE TO WORK ON:-SOILED KITCHEN COCA-COLA REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING FANGUARDS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:CONTINUE TO WORK ON:-SOILED KITCHEN COCA-COLA REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING FANGUARDS.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:CONTINUE TO WORK ON:-SOILED KITCHEN COCA-COLA REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING FANGUARDS.
    Location: Kitchen
    Equipment: Rice cooker
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:CONTINUE TO WORK ON:-SOILED KITCHEN COCA-COLA REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING FANGUARDS.
    Location: Kitchen
    Equipment: Chest freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:CONTINUE TO WORK ON:-SOILED KITCHEN COCA-COLA REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING FANGUARDS.
    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.
    Location: Kitchen
    Equipment: Prep table
  • 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.
    Location: Kitchen
    Equipment: Metal shelving
  • 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.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: IN PROGRESS:KITCHEN AND RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT 158 F); MAINTAIN HOT WATER AT ALL HANDSINKS AT 100 F - 120 F AT ALL TIMES--REPAIR AND/OR ADJUST PROPERLY.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: IN PROGRESS:KITCHEN AND RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT 158 F); MAINTAIN HOT WATER AT ALL HANDSINKS AT 100 F - 120 F AT ALL TIMES--REPAIR AND/OR ADJUST PROPERLY.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: IN PROGRESS:KITCHEN AND RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT 158 F); MAINTAIN HOT WATER AT ALL HANDSINKS AT 100 F - 120 F AT ALL TIMES--REPAIR AND/OR ADJUST PROPERLY.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO CLEAN AND SANITIZER PAPERTOWEL AND SOAP DISPENSERS ROUTINELY.
    Location: Kitchen
    Equipment: Hand sink
  • 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: ITEMS STORED IN KITCHEN HANDSINKS; KEEP ALL HANDSINKS FREE AND ACCESSIBLE. DO NOT USE FOR STORAGE.
    Location: Kitchen
    Equipment: Hand sink
  • 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 EMPLOYEE RESTROOM--KEEP HOT WATER ON AND AVAILABLE AT ALL TIMES.
    Location: Emp restroom
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS FOR CHLORINE TOO STRONG; MAINTAIN AT 50 - 100 PPM FOR CHLORINE. USE TEST STRIPS AND CHANGE AT LEAST EVERY 2 HOURS.USE COOL LUKEWARM WATER; NEVER HOT WATER.
    Location: Kitchen
  • Mops and brooms (corrected on site)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: FLY STRIPS HANGING AT KITCHEN CEILING ABOVE FOOD PREP LOCATIONS--DISCONTINUE AND REMOVE STRIPS FROM CEILING.
    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: FLY STRIPS HANGING AT KITCHEN CEILING ABOVE FOOD PREP LOCATIONS--DISCONTINUE AND REMOVE STRIPS FROM CEILING.
    Location: Prep area
  • 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: CONTINUE TO WORK ON:PROVIDE PROPER DOOR SWEEPS OR NEW DOORS FOR BACK KITCHEN MAIN DOOR AND SCREEN DOOR; YOU SHOULD NOT BE ABLE TO SEE OUTSIDE AT BOTTOM, TOP, OR SIDES OF DOORS WHEN DOORS ARE COMPLETELY CLOSED. ALSO SEAL SIDE WALL CRACKS BY BACK KITCHEN DOOR THAT EXPOSES OUTSIDE.
    Location: Kitchen (back)
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE SOILED LINING SURFACES OFF KITCHEN DRY FOOD STORAGE SHELVING; REPLACE OR REMOVE.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE SOILED LINING SURFACES OFF KITCHEN DRY FOOD STORAGE SHELVING; REPLACE OR REMOVE.
    Location: Dry storage
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM EXTERIOR SURFACES AND BACK HOOD WALLS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM EXTERIOR SURFACES AND BACK HOOD WALLS.
    Location: Cook line
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE OR RESURFACE DAMAGED/SOILED CEILING TILES AT KITCHEN WHERE NEEDED.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS/CONTINUE TO WORK ON:REPLACE OR RESURFACE KITCHEN FLOORS WHERE NEEDED AND DAMAGED; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE AND LEVELED PROPERLY.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, WALK-IN-COOLER, AND WALK-IN-FREEZER FLOORS, WALLS, AND CEILING SURFACES.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, WALK-IN-COOLER, AND WALK-IN-FREEZER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, WALK-IN-COOLER, AND WALK-IN-FREEZER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Walk-in freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Walk in freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Chest freezer
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF KITCHEN DISHMACHINE; ALSO CLEAN EXTERIOR WASH GAUGE ROUTINELY.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: b
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: b
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: b
    Location: Emp restroom
    Equipment: Hand sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: b
    Location: Kitchen
    Equipment: Metal 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: KEEP COFFEE COVERED PROPERLY AT DINING ROOM INTERIOR CABINET LOCATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND WALK-IN-FREEZER; DO NOT STACK CONTAINERS OF FOOD ON TOP OF OTHER CONTAINERS OF FOOD IF THEY ARE NOT WRAPPED OR COVERED PROPERLY.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Dining room
  • 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: KEEP COFFEE COVERED PROPERLY AT DINING ROOM INTERIOR CABINET LOCATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND WALK-IN-FREEZER; DO NOT STACK CONTAINERS OF FOOD ON TOP OF OTHER CONTAINERS OF FOOD IF THEY ARE NOT WRAPPED OR COVERED PROPERLY.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP COFFEE COVERED PROPERLY AT DINING ROOM INTERIOR CABINET LOCATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND WALK-IN-FREEZER; DO NOT STACK CONTAINERS OF FOOD ON TOP OF OTHER CONTAINERS OF FOOD IF THEY ARE NOT WRAPPED OR COVERED PROPERLY.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND ORGANIZE BACK STORAGE ROOM WHERE ICE MACHINE IS LOCATED.
    Location: Back room
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Back room
    Equipment: Ice machine
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS AT KITCHEN CEILINIG WHERE NEEDED.
    Location: Back room
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS AT KITCHEN CEILINIG WHERE NEEDED.
    Location: Kitchen
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS AT KITCHEN CEILINIG WHERE NEEDED.
    Location: Kitchen
    Equipment: Reach 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: SWITCH COLD AND HOT WATER KNOBS AT SMALL 3-BAY SINK AND FRONT MAIN BIG 3-BAY SINK (COLD WATER MUST BE ON RIGHT SIDE AND HOT WATER ON LEFT SIDE).REPAIR LEAKS AT FAUCET HEAD AT MAIN BIG 3-BAY SINK IN KITCHEN WHEN WATER IS TURNED ON.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH COLD AND HOT WATER KNOBS AT SMALL 3-BAY SINK AND FRONT MAIN BIG 3-BAY SINK (COLD WATER MUST BE ON RIGHT SIDE AND HOT WATER ON LEFT SIDE).REPAIR LEAKS AT FAUCET HEAD AT MAIN BIG 3-BAY SINK IN KITCHEN WHEN WATER IS TURNED ON.
    Location: Kitchen (front)
    Equipment: 3-bay
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: GET NEW FRESH CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: PERSONAL EMPLOYEE SOILED APRONS, SHIRTS, AND JACKETS STORED ON KITCHEN DRY FOOD STORAGE SHELVING--DISCONTINUE.
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: PERSONAL EMPLOYEE SOILED APRONS, SHIRTS, AND JACKETS STORED ON KITCHEN DRY FOOD STORAGE SHELVING--DISCONTINUE.
    Location: Dry storage
 03/21/2012Recheck
  • 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: MACARONI & CHESSE ON AT HOT-HOLDING BUFFET AT 113 F--DISCARDED.***CORRECTIVE ACTION***NEW BATCH OF MACARONI & CHEESE AT PROPER HOT-HOLDING TEMPERATURE PUT AT BUFFET.
    Location: Buffet
  • 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: DISCONTINUE SERVING ICE CREAM UNTIL REPAIRS ARE COMPLETED--BVANILLA AND CHOCOLATE ICE CREAM AT ICE CREAM MACHINE HOPPER AT 45-58 F ; REPAIR/ADJUST TO MAINTAIN ICE CREAM TEMPERATURE AT HOPPER AT 41 F OR BELOW.WHEN USING ICE BATH ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED DOWN IN ICE SO THAT ALL OF FOOD PRODUCT IS BEING KEEP AT PROPER REFRIGERATION TEMPEATURES AND NOT JUST THE BOTTOM OF THE FOOD CONTAINER.
    Location: Dining room
  • 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: DISCONTINUE SERVING ICE CREAM UNTIL REPAIRS ARE COMPLETED--BVANILLA AND CHOCOLATE ICE CREAM AT ICE CREAM MACHINE HOPPER AT 45-58 F ; REPAIR/ADJUST TO MAINTAIN ICE CREAM TEMPERATURE AT HOPPER AT 41 F OR BELOW.WHEN USING ICE BATH ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED DOWN IN ICE SO THAT ALL OF FOOD PRODUCT IS BEING KEEP AT PROPER REFRIGERATION TEMPEATURES AND NOT JUST THE BOTTOM OF THE FOOD CONTAINER.
    Location: Dining room
  • 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: DISCONTINUE SERVING ICE CREAM UNTIL REPAIRS ARE COMPLETED--BVANILLA AND CHOCOLATE ICE CREAM AT ICE CREAM MACHINE HOPPER AT 45-58 F ; REPAIR/ADJUST TO MAINTAIN ICE CREAM TEMPERATURE AT HOPPER AT 41 F OR BELOW.WHEN USING ICE BATH ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED DOWN IN ICE SO THAT ALL OF FOOD PRODUCT IS BEING KEEP AT PROPER REFRIGERATION TEMPEATURES AND NOT JUST THE BOTTOM OF THE FOOD CONTAINER.
    Location: Dining room
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM); CONTACT SERVICE PROVIDER TO REPAIR.DISCONTINUE USING DISHMACHINE UNTIL REPAIRED; USE 3-BAY SINK TO MANUALLY WASH DISHES PROPERLY WITH THE PROPER WASH/RINSE/SANITIZE METHOD.
    Location: Kitchen
    Equipment: Dishmachine
  • 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 OPEN DRINKS STORED ON DRY FOOD STORAGE SHELVING--DISCONTINUE.
    Location: Kitchen
    Equipment: Metal shelving
  • 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 OPEN DRINKS STORED ON DRY FOOD STORAGE SHELVING--DISCONTINUE.
    Location: Dry storage
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: CANTALOPE AND BANANAS STORED UNDER FOOD PREP TABLE WHERE RAW MEAT IS BEING CUT AND CHOPPED--DISCONTINUE.KEEP ALL READY-TO-EAT FOODS STORED ABOVE RAW FOODS AND STORE AWAY FROM RAW FOODS.
    Location: Kitchen
    Equipment: Prep table
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:CONTINUE TO WORK ON:-SOILED KITCHEN COCA-COLA REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING FANGUARDS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:CONTINUE TO WORK ON:-SOILED KITCHEN COCA-COLA REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING FANGUARDS.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:CONTINUE TO WORK ON:-SOILED KITCHEN COCA-COLA REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING FANGUARDS.
    Location: Kitchen
    Equipment: Rice cooker
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:CONTINUE TO WORK ON:-SOILED KITCHEN COCA-COLA REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING FANGUARDS.
    Location: Kitchen
    Equipment: Chest freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:CONTINUE TO WORK ON:-SOILED KITCHEN COCA-COLA REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING FANGUARDS.
    Location: Kitchen
  • Food contact cleaning frequency (corrected on site)
    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.
    Location: Kitchen
    Equipment: Prep table
  • 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.
    Location: Kitchen
    Equipment: Metal shelving
  • 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.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: IN PROGRESS:KITCHEN AND RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT 158 F); MAINTAIN HOT WATER AT ALL HANDSINKS AT 100 F - 120 F AT ALL TIMES--REPAIR AND/OR ADJUST PROPERLY.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: IN PROGRESS:KITCHEN AND RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT 158 F); MAINTAIN HOT WATER AT ALL HANDSINKS AT 100 F - 120 F AT ALL TIMES--REPAIR AND/OR ADJUST PROPERLY.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: IN PROGRESS:KITCHEN AND RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT 158 F); MAINTAIN HOT WATER AT ALL HANDSINKS AT 100 F - 120 F AT ALL TIMES--REPAIR AND/OR ADJUST PROPERLY.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO CLEAN AND SANITIZER PAPERTOWEL AND SOAP DISPENSERS ROUTINELY.
    Location: Kitchen
    Equipment: Hand sink
  • 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: ITEMS STORED IN KITCHEN HANDSINKS; KEEP ALL HANDSINKS FREE AND ACCESSIBLE. DO NOT USE FOR STORAGE.
    Location: Kitchen
    Equipment: Hand sink
  • 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 EMPLOYEE RESTROOM--KEEP HOT WATER ON AND AVAILABLE AT ALL TIMES.
    Location: Emp restroom
    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: IN-PLACE SANITIZER BUCKETS FOR CHLORINE TOO STRONG; MAINTAIN AT 50 - 100 PPM FOR CHLORINE. USE TEST STRIPS AND CHANGE AT LEAST EVERY 2 HOURS.USE COOL LUKEWARM WATER; NEVER HOT WATER.
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: PERSONAL EMPLOYEE SOILED APRONS, SHIRTS, AND JACKETS STORED ON KITCHEN DRY FOOD STORAGE SHELVING--DISCONTINUE.
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: PERSONAL EMPLOYEE SOILED APRONS, SHIRTS, AND JACKETS STORED ON KITCHEN DRY FOOD STORAGE SHELVING--DISCONTINUE.
    Location: Dry storage
  • Mops and brooms (corrected on site)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: FLY STRIPS HANGING AT KITCHEN CEILING ABOVE FOOD PREP LOCATIONS--DISCONTINUE AND REMOVE STRIPS FROM CEILING.
    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: FLY STRIPS HANGING AT KITCHEN CEILING ABOVE FOOD PREP LOCATIONS--DISCONTINUE AND REMOVE STRIPS FROM CEILING.
    Location: Prep area
  • 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: CONTINUE TO WORK ON:PROVIDE PROPER DOOR SWEEPS OR NEW DOORS FOR BACK KITCHEN MAIN DOOR AND SCREEN DOOR; YOU SHOULD NOT BE ABLE TO SEE OUTSIDE AT BOTTOM, TOP, OR SIDES OF DOORS WHEN DOORS ARE COMPLETELY CLOSED. ALSO SEAL SIDE WALL CRACKS BY BACK KITCHEN DOOR THAT EXPOSES OUTSIDE.
    Location: Kitchen (back)
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE SOILED LINING SURFACES OFF KITCHEN DRY FOOD STORAGE SHELVING; REPLACE OR REMOVE.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE SOILED LINING SURFACES OFF KITCHEN DRY FOOD STORAGE SHELVING; REPLACE OR REMOVE.
    Location: Dry storage
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM EXTERIOR SURFACES AND BACK HOOD WALLS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM EXTERIOR SURFACES AND BACK HOOD WALLS.
    Location: Cook line
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE OR RESURFACE DAMAGED/SOILED CEILING TILES AT KITCHEN WHERE NEEDED.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS/CONTINUE TO WORK ON:REPLACE OR RESURFACE KITCHEN FLOORS WHERE NEEDED AND DAMAGED; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE AND LEVELED PROPERLY.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, WALK-IN-COOLER, AND WALK-IN-FREEZER FLOORS, WALLS, AND CEILING SURFACES.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, WALK-IN-COOLER, AND WALK-IN-FREEZER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, WALK-IN-COOLER, AND WALK-IN-FREEZER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Walk-in freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Walk in freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Chest freezer
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF KITCHEN DISHMACHINE; ALSO CLEAN EXTERIOR WASH GAUGE ROUTINELY.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: b
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: b
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: b
    Location: Emp restroom
    Equipment: Hand sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: b
    Location: Kitchen
    Equipment: Metal 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: KEEP COFFEE COVERED PROPERLY AT DINING ROOM INTERIOR CABINET LOCATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND WALK-IN-FREEZER; DO NOT STACK CONTAINERS OF FOOD ON TOP OF OTHER CONTAINERS OF FOOD IF THEY ARE NOT WRAPPED OR COVERED PROPERLY.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Dining room
  • 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: KEEP COFFEE COVERED PROPERLY AT DINING ROOM INTERIOR CABINET LOCATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND WALK-IN-FREEZER; DO NOT STACK CONTAINERS OF FOOD ON TOP OF OTHER CONTAINERS OF FOOD IF THEY ARE NOT WRAPPED OR COVERED PROPERLY.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP COFFEE COVERED PROPERLY AT DINING ROOM INTERIOR CABINET LOCATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND WALK-IN-FREEZER; DO NOT STACK CONTAINERS OF FOOD ON TOP OF OTHER CONTAINERS OF FOOD IF THEY ARE NOT WRAPPED OR COVERED PROPERLY.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND ORGANIZE BACK STORAGE ROOM WHERE ICE MACHINE IS LOCATED.
    Location: Back room
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Back room
    Equipment: Ice machine
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS AT KITCHEN CEILINIG WHERE NEEDED.
    Location: Back room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS AT KITCHEN CEILINIG WHERE NEEDED.
    Location: Kitchen
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS AT KITCHEN CEILINIG WHERE NEEDED.
    Location: Kitchen
    Equipment: Reach 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: SWITCH COLD AND HOT WATER KNOBS AT SMALL 3-BAY SINK AND FRONT MAIN BIG 3-BAY SINK (COLD WATER MUST BE ON RIGHT SIDE AND HOT WATER ON LEFT SIDE).REPAIR LEAKS AT FAUCET HEAD AT MAIN BIG 3-BAY SINK IN KITCHEN WHEN WATER IS TURNED ON.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH COLD AND HOT WATER KNOBS AT SMALL 3-BAY SINK AND FRONT MAIN BIG 3-BAY SINK (COLD WATER MUST BE ON RIGHT SIDE AND HOT WATER ON LEFT SIDE).REPAIR LEAKS AT FAUCET HEAD AT MAIN BIG 3-BAY SINK IN KITCHEN WHEN WATER IS TURNED ON.
    Location: Kitchen (front)
    Equipment: 3-bay
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: GET NEW FRESH CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 03/14/2012Recheck
  • 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: MACARONI & CHESSE ON AT HOT-HOLDING BUFFET AT 113 F--DISCARDED.***CORRECTIVE ACTION***NEW BATCH OF MACARONI & CHEESE AT PROPER HOT-HOLDING TEMPERATURE PUT AT BUFFET.
    Location: Buffet
  • 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: VANILLA ICE CREAM AT ICE CREAM MACHINE HOPPER AT 45 F (TOO MUCH MIX IN HOPPER???); REPAIR/ADJUST TO MAINTAIN ICE CREAM TEMPERATURE AT HOPPER AT 41 F OR BELOW.POTENTIALLY HAZARDOUS BUTTER BEING STORED OUT AT ROOM TEMPERATURE--KEEP AT REFRIGERATION TEMP OR ON ICE TO MAINTAIN AT 41 F OR BELOW.POTENTIALLY HAZARDOUS DESSERTS (EX. CREME FILLED) THAT REQUIRE REFRIGERATION MUST BE STORED AT REFRIGERATION TEMEPRATURES OF 41 F OR BELOW.USE BUFFET REFRIGERATION UNIT OR STORE ON ICE.WHEN USING ICE BATH ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED DOWN IN ICE SO THAT ALL OF FOOD PRODUCT IS BEING KEEP AT PROPER REFRIGERATION TEMPEATURES AND NOT JUST THE BOTTOM OF THE FOOD CONTAINER.
    Location: Dining room
  • 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: VANILLA ICE CREAM AT ICE CREAM MACHINE HOPPER AT 45 F (TOO MUCH MIX IN HOPPER???); REPAIR/ADJUST TO MAINTAIN ICE CREAM TEMPERATURE AT HOPPER AT 41 F OR BELOW.POTENTIALLY HAZARDOUS BUTTER BEING STORED OUT AT ROOM TEMPERATURE--KEEP AT REFRIGERATION TEMP OR ON ICE TO MAINTAIN AT 41 F OR BELOW.POTENTIALLY HAZARDOUS DESSERTS (EX. CREME FILLED) THAT REQUIRE REFRIGERATION MUST BE STORED AT REFRIGERATION TEMEPRATURES OF 41 F OR BELOW.USE BUFFET REFRIGERATION UNIT OR STORE ON ICE.WHEN USING ICE BATH ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED DOWN IN ICE SO THAT ALL OF FOOD PRODUCT IS BEING KEEP AT PROPER REFRIGERATION TEMPEATURES AND NOT JUST THE BOTTOM OF THE FOOD CONTAINER.
    Location: Dining room
  • 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: VANILLA ICE CREAM AT ICE CREAM MACHINE HOPPER AT 45 F (TOO MUCH MIX IN HOPPER???); REPAIR/ADJUST TO MAINTAIN ICE CREAM TEMPERATURE AT HOPPER AT 41 F OR BELOW.POTENTIALLY HAZARDOUS BUTTER BEING STORED OUT AT ROOM TEMPERATURE--KEEP AT REFRIGERATION TEMP OR ON ICE TO MAINTAIN AT 41 F OR BELOW.POTENTIALLY HAZARDOUS DESSERTS (EX. CREME FILLED) THAT REQUIRE REFRIGERATION MUST BE STORED AT REFRIGERATION TEMEPRATURES OF 41 F OR BELOW.USE BUFFET REFRIGERATION UNIT OR STORE ON ICE.WHEN USING ICE BATH ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED DOWN IN ICE SO THAT ALL OF FOOD PRODUCT IS BEING KEEP AT PROPER REFRIGERATION TEMPEATURES AND NOT JUST THE BOTTOM OF THE FOOD CONTAINER.
    Location: Dining room
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM); CONTACT SERVICE PROVIDER TO REPAIR.DISCONTINUE USING DISHMACHINE UNTIL REPAIRED; USE 3-BAY SINK TO MANUALLY WASH DISHES PROPERLY WITH THE PROPER WASH/RINSE/SANITIZE METHOD.
    Location: Kitchen
    Equipment: Dishmachine
  • 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 OPEN DRINKS STORED ON DRY FOOD STORAGE SHELVING--DISCONTINUE.
    Location: Kitchen
    Equipment: Metal shelving
  • 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 OPEN DRINKS STORED ON DRY FOOD STORAGE SHELVING--DISCONTINUE.
    Location: Dry storage
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: CANTALOPE AND BANANAS STORED UNDER FOOD PREP TABLE WHERE RAW MEAT IS BEING CUT AND CHOPPED--DISCONTINUE.KEEP ALL READY-TO-EAT FOODS STORED ABOVE RAW FOODS AND STORE AWAY FROM RAW FOODS.
    Location: Kitchen
    Equipment: Prep table
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COCA-COLA REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING SHELVING, DOOR TRACKS, AND FANGUARD.-SOILED KITCHEN COLD-TOP REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN RICE COOKERS.-SOILED KITCHEN CHEST FREEZER; CLEAN AND DEFROST.-SOILED KITCHEN UTENSIL STORAGE DRAWERS AND UTENSILS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COCA-COLA REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING SHELVING, DOOR TRACKS, AND FANGUARD.-SOILED KITCHEN COLD-TOP REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN RICE COOKERS.-SOILED KITCHEN CHEST FREEZER; CLEAN AND DEFROST.-SOILED KITCHEN UTENSIL STORAGE DRAWERS AND UTENSILS.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COCA-COLA REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING SHELVING, DOOR TRACKS, AND FANGUARD.-SOILED KITCHEN COLD-TOP REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN RICE COOKERS.-SOILED KITCHEN CHEST FREEZER; CLEAN AND DEFROST.-SOILED KITCHEN UTENSIL STORAGE DRAWERS AND UTENSILS.
    Location: Kitchen
    Equipment: Rice cooker
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COCA-COLA REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING SHELVING, DOOR TRACKS, AND FANGUARD.-SOILED KITCHEN COLD-TOP REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN RICE COOKERS.-SOILED KITCHEN CHEST FREEZER; CLEAN AND DEFROST.-SOILED KITCHEN UTENSIL STORAGE DRAWERS AND UTENSILS.
    Location: Kitchen
    Equipment: Chest freezer
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN COCA-COLA REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING SHELVING, DOOR TRACKS, AND FANGUARD.-SOILED KITCHEN COLD-TOP REFRIGERATION UNIT INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN RICE COOKERS.-SOILED KITCHEN CHEST FREEZER; CLEAN AND DEFROST.-SOILED KITCHEN UTENSIL STORAGE DRAWERS AND UTENSILS.
    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.
    Location: Kitchen
    Equipment: Prep table
  • 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.
    Location: Kitchen
    Equipment: Metal shelving
  • 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.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: KITCHEN AND RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT 158 F); MAINTAIN HOT WATER AT ALL HANDSINKS AT 100 F - 120 F AT ALL TIMES--REPAIR AND/OR ADJUST PROPERLY.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: KITCHEN AND RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT 158 F); MAINTAIN HOT WATER AT ALL HANDSINKS AT 100 F - 120 F AT ALL TIMES--REPAIR AND/OR ADJUST PROPERLY.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: KITCHEN AND RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT 158 F); MAINTAIN HOT WATER AT ALL HANDSINKS AT 100 F - 120 F AT ALL TIMES--REPAIR AND/OR ADJUST PROPERLY.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO CLEAN AND SANITIZER PAPERTOWEL AND SOAP DISPENSERS ROUTINELY.
    Location: Kitchen
    Equipment: Hand sink
  • 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: ITEMS STORED IN KITCHEN HANDSINKS; KEEP ALL HANDSINKS FREE AND ACCESSIBLE. DO NOT USE FOR STORAGE.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected on site)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HOT WATER TURNED OFF AT EMPLOYEE RESTROOM--KEEP HOT WATER ON AND AVAILABLE AT ALL TIMES.
    Location: Emp restroom
    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: IN-PLACE SANITIZER BUCKETS FOR CHLORINE TOO LOW; MAINTAIN AT 50 - 100 PPM FOR CHLORINE. USE TEST STRIPS AND CHANGE AT LEAST EVERY 2 HOURS.USE COOL LUKEWARM WATER; NEVER HOT WATER.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, WALK-IN-COOLER, AND WALK-IN-FREEZER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, WALK-IN-COOLER, AND WALK-IN-FREEZER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Walk-in freezer
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Walk in freezer
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Chest freezer
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF KITCHEN DISHMACHINE; ALSO CLEAN EXTERIOR WASH GAUGE ROUTINELY.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE RUSTED WALK-IN-COOLER SHELVING.REPLACE OR RESURFACE RUSTED KITCHEN DRY FOOD STORAGE SHELVING.REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN COCA-COLA REFRIGERATION UNIT.REPLACE KNOB FOR HOT WATER AT BOTTOM OF HANDSINK AT KITCHEN EMPLOYEE RESTROOM.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE RUSTED WALK-IN-COOLER SHELVING.REPLACE OR RESURFACE RUSTED KITCHEN DRY FOOD STORAGE SHELVING.REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN COCA-COLA REFRIGERATION UNIT.REPLACE KNOB FOR HOT WATER AT BOTTOM OF HANDSINK AT KITCHEN EMPLOYEE RESTROOM.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE RUSTED WALK-IN-COOLER SHELVING.REPLACE OR RESURFACE RUSTED KITCHEN DRY FOOD STORAGE SHELVING.REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN COCA-COLA REFRIGERATION UNIT.REPLACE KNOB FOR HOT WATER AT BOTTOM OF HANDSINK AT KITCHEN EMPLOYEE RESTROOM.
    Location: Emp restroom
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE RUSTED WALK-IN-COOLER SHELVING.REPLACE OR RESURFACE RUSTED KITCHEN DRY FOOD STORAGE SHELVING.REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN COCA-COLA REFRIGERATION UNIT.REPLACE KNOB FOR HOT WATER AT BOTTOM OF HANDSINK AT KITCHEN EMPLOYEE RESTROOM.
    Location: Kitchen
    Equipment: Metal shelving
  • 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: KEEP COFFEE COVERED PROPERLY AT DINING ROOM INTERIOR CABINET LOCATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND WALK-IN-FREEZER; DO NOT STACK CONTAINERS OF FOOD ON TOP OF OTHER CONTAINERS OF FOOD IF THEY ARE NOT WRAPPED OR COVERED PROPERLY.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Dining room
  • 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: KEEP COFFEE COVERED PROPERLY AT DINING ROOM INTERIOR CABINET LOCATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND WALK-IN-FREEZER; DO NOT STACK CONTAINERS OF FOOD ON TOP OF OTHER CONTAINERS OF FOOD IF THEY ARE NOT WRAPPED OR COVERED PROPERLY.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP COFFEE COVERED PROPERLY AT DINING ROOM INTERIOR CABINET LOCATION.KEEP FOODS COVERED PROPERLY AT WALK-IN-COOLER AND WALK-IN-FREEZER; DO NOT STACK CONTAINERS OF FOOD ON TOP OF OTHER CONTAINERS OF FOOD IF THEY ARE NOT WRAPPED OR COVERED PROPERLY.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND ORGANIZE BACK STORAGE ROOM WHERE ICE MACHINE IS LOCATED.
    Location: Back room
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Back room
    Equipment: Ice machine
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS AT BACK ROOM WHERE ICE MACHINE IS LOCATED AND AT KITCHEN CEILINIG WHERE NEEDED.PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT KITCHEN COCA-COLA REFRIGERATION UNIT.
    Location: Back room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS AT BACK ROOM WHERE ICE MACHINE IS LOCATED AND AT KITCHEN CEILINIG WHERE NEEDED.PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT KITCHEN COCA-COLA REFRIGERATION UNIT.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS AT BACK ROOM WHERE ICE MACHINE IS LOCATED AND AT KITCHEN CEILINIG WHERE NEEDED.PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT KITCHEN COCA-COLA REFRIGERATION UNIT.
    Location: Kitchen
    Equipment: Reach 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: SWITCH COLD AND HOT WATER KNOBS AT SMALL 3-BAY SINK AND FRONT MAIN BIG 3-BAY SINK (COLD WATER MUST BE ON RIGHT SIDE AND HOT WATER ON LEFT SIDE).REPAIR LEAKS AT FAUCET HEAD AT MAIN BIG 3-BAY SINK IN KITCHEN WHEN WATER IS TURNED ON.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH COLD AND HOT WATER KNOBS AT SMALL 3-BAY SINK AND FRONT MAIN BIG 3-BAY SINK (COLD WATER MUST BE ON RIGHT SIDE AND HOT WATER ON LEFT SIDE).REPAIR LEAKS AT FAUCET HEAD AT MAIN BIG 3-BAY SINK IN KITCHEN WHEN WATER IS TURNED ON.
    Location: Kitchen (front)
    Equipment: 3-bay
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: GET NEW FRESH CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
  • 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: PERSONAL EMPLOYEE SOILED APRONS, SHIRTS, AND JACKETS STORED ON KITCHEN DRY FOOD STORAGE SHELVING--DISCONTINUE.
    Location: Kitchen
  • 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: PERSONAL EMPLOYEE SOILED APRONS, SHIRTS, AND JACKETS STORED ON KITCHEN DRY FOOD STORAGE SHELVING--DISCONTINUE.
    Location: Dry storage
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Insect control device/installation (corrected on site)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: FLY STRIPS HANGING AT KITCHEN CEILING ABOVE FOOD PREP LOCATIONS--DISCONTINUE AND REMOVE STRIPS FROM CEILING.
    Location: Kitchen
  • Insect control device/installation (corrected on site)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: FLY STRIPS HANGING AT KITCHEN CEILING ABOVE FOOD PREP LOCATIONS--DISCONTINUE AND REMOVE STRIPS FROM CEILING.
    Location: Prep area
  • 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: PROVIDE PROPER DOOR SWEEPS OR NEW DOORS FOR BACK KITCHEN MAIN DOOR AND SCREEN DOOR; YOU SHOULD NOT BE ABLE TO SEE OUTSIDE AT BOTTOM, TOP, OR SIDES OF DOORS WHEN DOORS ARE COMPLETELY CLOSED. ALSO SEAL SIDE WALL CRACKS BY BACK KITCHEN DOOR THAT EXPOSES OUTSIDE.
    Location: Kitchen (back)
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE SOILED LINING SURFACES OFF KITCHEN DRY FOOD STORAGE SHELVING; REPLACE OR REMOVE.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE SOILED LINING SURFACES OFF KITCHEN DRY FOOD STORAGE SHELVING; REPLACE OR REMOVE.
    Location: Dry storage
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS; ALSO CLEAN BACK HOOD WALLS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS; ALSO CLEAN BACK HOOD WALLS.
    Location: Cook line
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE OR RESURFACE DAMAGED/SOILED CEILING TILES AT KITCHEN WHERE NEEDED.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE OR RESURFACE KITCHEN FLOORS WHERE NEEDED AND DAMAGED; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE AND LEVELED PROPERLY.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN, WALK-IN-COOLER, AND WALK-IN-FREEZER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Kitchen
 03/07/2012Routine

Do you have any questions you'd like to ask about CHINA BUFFET? Post them here so others can see them and respond.

×
CHINA BUFFET respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend CHINA BUFFET to others? (optional)
  
Add photo of CHINA BUFFET (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
Mr. FrostyIndianapolis, IN
DOMINO'S PIZZA #2568Indianapolis, IN
*
STEAK N SHAKE #255Indianapolis, IN
BURGER KING #5631Indianapolis, IN
**
PIZZA HUTIndianapolis, IN
*****
LA FURIAIndianapolis, IN
*****
INDYO FROZEN YOGURTIndianapolis, IN
*****
CENTRAL CATHOLIC SCHOOLIndianapolis, IN
*
SPEEDWAY #6135Indianapolis, IN
*•
CHIN HILL ASIAN GROCERYIndianapolis, IN

Restaurants in neighborhood

Name
BILLY O NEAL'S
Flap Jacks
DOLLAR GENERAL #2831
Arby's
MARSH HOMETOWN MARKET #08
CVS PHARMACY #6554
Starbucks
JUNIORS FISH & CHICKEN

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants