- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
08/15/2014 | Recheck |
- 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: 0 PPM CONCENTRATION IN SANITIZER BUCKET.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ENSURE ALL EMPLOYEES ARE WEARING HAIR RESTRAINTS, WHEN HANDLING, PREPARING AND COOKING FOOD.A HAIR RESTRAINT CAN BE (HAT, SCARF, HAIR NET, VISOR)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CONTAINER IN SINK IS BROKEN. REPLACE ANY BROKEN CONTAINERS. CONTAINERS MUST BE SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
|
07/16/2014 | Recheck |
- 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: 0 PPM CONCENTRATION IN SANITIZER BUCKET.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ENSURE ALL EMPLOYEES ARE WEARING HAIR RESTRAINTS, WHEN HANDLING, PREPARING AND COOKING FOOD.A HAIR RESTRAINT CAN BE (HAT, SCARF, HAIR NET, VISOR)
- Cutting surface(s) (corrected on site)
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: CUTTING BOARD NO LONGER CLEANABLE AND HAS DARK STAINING. DISCARDED. MONITOR CLEANLINESS OF CUTTING BOARDS AND DISCARD WHEN BOARD BECOMES SOILED AND WILL NOT COME CLEAN.
Location: Kitchen
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: AT 3 BAY SINK
- Open doors and windows (corrected on site)
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 WAS OPEN. KEEP CLOSED UNLESS IN USE.
- Thawing (corrected on site)
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: PACKAGES OF MEAT IN CONTAINER ON FLOOR IN KITCHEN. PROPER THAWING OF CHICKEN IN PREP SINK (SUBMERGED AND WATER RUNNING)ENSURE TO THAW MEAT IN THE SAME MANNER.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CONTAINER IN SINK IS BROKEN. REPLACE ANY BROKEN CONTAINERS. CONTAINERS MUST BE SMOOTH AND EASILY CLEANABLE.
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: CONTAINER OF THAWING MEAT ON THE FLOOR IN KITCHEN.CONTAINER OF ROASTED PORK COOLING ON THE FLOOR IN KITCHEN. DO NOT STORE FOOD ON THE FLOOR. PLACE ON SHELVES OR TABLES. IMPROPER THAWING WILL BE CITED.
Location: Kitchen
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BROCCOLI IS NOT PROTECTED. KEEP COVERED AT ALL TIMES.
Location: Walk-in cooler
|
07/09/2014 | Routine |
- 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. DISCONTINUE REUSING CARDBOARD BOXES FOR FOOD STORAGE. 2. DISCONTINUE USING "THANK YOU" BAGS FOR FOOD STORAGE. PROVIDE FOOD GRADE CONTAINERS AND BAGS FOR FOOD STORAGE.
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: HOOD CLEANING DUE. SCHEDULE HOOD CLEANING DUE TO GREASE BUILDUP.
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: CLEAN FLOOR UNDER WOK, BEHIND FRYER AND CORNER OF WOK. SOILED.
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: FRIED RICE AND SWEET/SOUR CHICKEN COOLING IN PANS, PLASTIC CONTAINERS AND CARDBOARD BOXES. ENSURE WHEN HOT FOODS ARE COOLED TO 135 DEGREES F, THEY ARE THEN PLACED IN WALK IN COOLER, NOT COVERED TO CONTINUE THE COOLING PROCESS.WHEN FOODS ARE COMPLETELY COOLED, COVER.
Location: Kitchen (back)
- Thawing (corrected on site)
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: MEAT FOR DUMPLINGS THAWING IN BAGS, INSIDE PLASTIC CONTAINER IN STORAGE AREA. ENSURE FOODS ARE THAWED IN REFRIGERATION OR UNDER WATER WITH FAUCET RUNNING.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SIDE OF WOK, NEXT TO FRYER. GAS LINE, SIDE OF FRYER AND FLOOR BENEATH ARE SOILED. 2. METAL SHELVING AND SHELF LINERS IN WALK IN COOLER ARE SOILED. CLEAN REGULARLY.
Location: Kitchen
Equipment: Wok
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SIDE OF WOK, NEXT TO FRYER. GAS LINE, SIDE OF FRYER AND FLOOR BENEATH ARE SOILED. 2. METAL SHELVING AND SHELF LINERS IN WALK IN COOLER ARE SOILED. CLEAN REGULARLY.
Location: Walk-in cooler
Equipment: Metal shelving
|
01/29/2014 | Recheck |
- 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. DISCONTINUE REUSING CARDBOARD BOXES FOR FOOD STORAGE. 2. DISCONTINUE USING "THANK YOU" BAGS FOR FOOD STORAGE. PROVIDE FOOD GRADE CONTAINERS AND BAGS FOR FOOD STORAGE.
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: HOOD CLEANING DUE. SCHEDULE HOOD CLEANING DUE TO GREASE BUILDUP.
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: CLEAN FLOOR UNDER WOK, BEHIND FRYER AND CORNER OF WOK. SOILED.
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: FRIED RICE AND SWEET/SOUR CHICKEN COOLING IN PANS, PLASTIC CONTAINERS AND CARDBOARD BOXES. ENSURE WHEN HOT FOODS ARE COOLED TO 135 DEGREES F, THEY ARE THEN PLACED IN WALK IN COOLER, NOT COVERED TO CONTINUE THE COOLING PROCESS.WHEN FOODS ARE COMPLETELY COOLED, COVER.
Location: Kitchen (back)
- Thawing (corrected on site)
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: MEAT FOR DUMPLINGS THAWING IN BAGS, INSIDE PLASTIC CONTAINER IN STORAGE AREA. ENSURE FOODS ARE THAWED IN REFRIGERATION OR UNDER WATER WITH FAUCET RUNNING.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SIDE OF WOK, NEXT TO FRYER. GAS LINE, SIDE OF FRYER AND FLOOR BENEATH ARE SOILED. 2. METAL SHELVING AND SHELF LINERS IN WALK IN COOLER ARE SOILED. CLEAN REGULARLY.
Location: Kitchen
Equipment: Wok
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SIDE OF WOK, NEXT TO FRYER. GAS LINE, SIDE OF FRYER AND FLOOR BENEATH ARE SOILED. 2. METAL SHELVING AND SHELF LINERS IN WALK IN COOLER ARE SOILED. CLEAN REGULARLY.
Location: Walk-in cooler
Equipment: Metal shelving
|
01/15/2014 | Routine |
- 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: THE FOLLOWING ARE FOODS WITH IMPROPER COLD HOLDING AND THE TEMPERATURE:COOKED CHICKEN 46RAW CHICKEN 49RAW BEEF 46SHRIMP 46FOODS WERE REMOVED AND PLACED IN WALK IN COOLER. NOTE: DO NOT OVERFILL PANS IN COLD TOP. KEEP LIDS ON PANS OR CLOSE LID WHEN NOT IN USE. RECHECK: 9/3/13 FOUND ALL POTENTIALLY HAZARDOUS FOODS IN COLD TOP TO BE APPROXIMATELY 48 DEGREES F. REMOVED AND REPLACED WITH FOODS FROM WALK IN COOLER. FOODS IN WALK IN COOLER ARE OF PROPER TEMPERATURE. UNIT REPAIRED AS OF 9/6/13
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: THE FOLLOWING ARE FOODS WITH IMPROPER COLD HOLDING AND THE TEMPERATURE:COOKED CHICKEN 46RAW CHICKEN 49RAW BEEF 46SHRIMP 46FOODS WERE REMOVED AND PLACED IN WALK IN COOLER. NOTE: DO NOT OVERFILL PANS IN COLD TOP. KEEP LIDS ON PANS OR CLOSE LID WHEN NOT IN USE. RECHECK: 9/3/13 FOUND ALL POTENTIALLY HAZARDOUS FOODS IN COLD TOP TO BE APPROXIMATELY 48 DEGREES F. REMOVED AND REPLACED WITH FOODS FROM WALK IN COOLER. FOODS IN WALK IN COOLER ARE OF PROPER TEMPERATURE. UNIT REPAIRED AS OF 9/6/13
- Cutting surface(s) (corrected on site)
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: CUTTING BOARDS NOT CLEANABLE. DISCARDED
|
09/06/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE FOLLOWING ARE FOODS WITH IMPROPER COLD HOLDING AND THE TEMPERATURE:COOKED CHICKEN 46RAW CHICKEN 49RAW BEEF 46SHRIMP 46FOODS WERE REMOVED AND PLACED IN WALK IN COOLER. NOTE: DO NOT OVERFILL PANS IN COLD TOP. KEEP LIDS ON PANS OR CLOSE LID WHEN NOT IN USE. RECHECK: 9/3/13 FOUND ALL POTENTIALLY HAZARDOUS FOODS IN COLD TOP TO BE APPROXIMATELY 48 DEGREES F. REMOVED AND REPLACED WITH FOODS FROM WALK IN COOLER. FOODS IN WALK IN COOLER ARE OF PROPER TEMPERATURE.
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: THE FOLLOWING ARE FOODS WITH IMPROPER COLD HOLDING AND THE TEMPERATURE:COOKED CHICKEN 46RAW CHICKEN 49RAW BEEF 46SHRIMP 46FOODS WERE REMOVED AND PLACED IN WALK IN COOLER. NOTE: DO NOT OVERFILL PANS IN COLD TOP. KEEP LIDS ON PANS OR CLOSE LID WHEN NOT IN USE. RECHECK: 9/3/13 FOUND ALL POTENTIALLY HAZARDOUS FOODS IN COLD TOP TO BE APPROXIMATELY 48 DEGREES F. REMOVED AND REPLACED WITH FOODS FROM WALK IN COOLER. FOODS IN WALK IN COOLER ARE OF PROPER TEMPERATURE.
- 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: ENSURE TO NOT USE "THANK YOU' BAGS FOR FOOD STORAGE.
Location: Walk-in cooler
- Cutting surface(s) (corrected on site)
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: CUTTING BOARDS NOT CLEANABLE. DISCARDED
- 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: BULK FOODS (FLOUR, MSG, RICE ETC) NEED TO BE PROPERLY LABELED ON CONTAINERS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. SWEEP AND MOP FLOOR BENEATH WOOD PALLET ON FLOOR. PALLETE IS BEING USED FOR STORAGE OF RICE AND BOXES. A DUNAGE RACK COULD BE USED IN PLACE OF THE PALLET TO ALLOW FOR PROPER CLEANING AND WILL BE REQUIRED IF REGULAR CLEANING UNDER PALLET IS NOT PERFORMED. 2. CLEAN WALL AND CEILING VENT IN DINING ROOM. HEAVILY DUSTY.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. SWEEP AND MOP FLOOR BENEATH WOOD PALLET ON FLOOR. PALLETE IS BEING USED FOR STORAGE OF RICE AND BOXES. A DUNAGE RACK COULD BE USED IN PLACE OF THE PALLET TO ALLOW FOR PROPER CLEANING AND WILL BE REQUIRED IF REGULAR CLEANING UNDER PALLET IS NOT PERFORMED. 2. CLEAN WALL AND CEILING VENT IN DINING ROOM. HEAVILY DUSTY.
Location: Dining room
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER FOODS IN WALK IN COOLER, AFTER COOLING.(SWEET N SOUR CHICKEN, EGG ROLLS)
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SHELVING UNIT ABOVE ALARM BOX. HEAVILY DUSTY.CLEAN DOOR ON RESTROOM. SOILED/STICKY.
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: ENSURE ALL BULK FOOD ITEMS HAVE SCOOPS WITH HANDLES. MINIMIZE CONTACT WITH FOOD BY STORING HANDLE OUT OF FOOD.
Location: Kitchen
Equipment: Bulk food containers
|
09/03/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE FOLLOWING ARE FOODS WITH IMPROPER COLD HOLDING AND THE TEMPERATURE:COOKED CHICKEN 46RAW CHICKEN 49RAW BEEF 46SHRIMP 46FOODS WERE REMOVED AND PLACED IN WALK IN COOLER. NOTE: DO NOT OVERFILL PANS IN COLD TOP. KEEP LIDS ON PANS OR CLOSE LID WHEN NOT IN USE.
Location: Kitchen
Equipment: Cold top
- 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: ENSURE TO NOT USE "THANK YOU' BAGS FOR FOOD STORAGE.
Location: Walk-in cooler
- Cutting surface(s) (corrected on site)
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: CUTTING BOARDS NOT CLEANABLE. DISCARDED
- 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: BULK FOODS (FLOUR, MSG, RICE ETC) NEED TO BE PROPERLY LABELED ON CONTAINERS.
Location: Kitchen
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: DO NOT USE SPONGES FOR MANUAL WAREWASH.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. SWEEP AND MOP FLOOR BENEATH WOOD PALLET ON FLOOR. PALLETE IS BEING USED FOR STORAGE OF RICE AND BOXES. A DUNAGE RACK COULD BE USED IN PLACE OF THE PALLET TO ALLOW FOR PROPER CLEANING AND WILL BE REQUIRED IF REGULAR CLEANING UNDER PALLET IS NOT PERFORMED. 2. CLEAN WALL AND CEILING VENT IN DINING ROOM. HEAVILY DUSTY.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. SWEEP AND MOP FLOOR BENEATH WOOD PALLET ON FLOOR. PALLETE IS BEING USED FOR STORAGE OF RICE AND BOXES. A DUNAGE RACK COULD BE USED IN PLACE OF THE PALLET TO ALLOW FOR PROPER CLEANING AND WILL BE REQUIRED IF REGULAR CLEANING UNDER PALLET IS NOT PERFORMED. 2. CLEAN WALL AND CEILING VENT IN DINING ROOM. HEAVILY DUSTY.
Location: Dining room
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: RICE IN LARGE POT COOLING. ENSURE RICE IS PLACED IN COOLER AFTER REACHING 135 DEGREES F OR BELOW.
Location: Kitchen
- Food equipment classification standards. (corrected on site)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: PLASTIC BAGS CABBAGE AND CELERY DELIVERED IN ARE WASHED AND HANGING ABOVE 3 BAY SINK.DO NOT REUSE. ENSURE TO PROVIDE FOOD STORAGE BAGS.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER FOODS IN WALK IN COOLER, AFTER COOLING.(SWEET N SOUR CHICKEN, EGG ROLLS)
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SHELVING UNIT ABOVE ALARM BOX. HEAVILY DUSTY.CLEAN DOOR ON RESTROOM. SOILED/STICKY.
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: ENSURE ALL BULK FOOD ITEMS HAVE SCOOPS WITH HANDLES. MINIMIZE CONTACT WITH FOOD BY STORING HANDLE OUT OF FOOD.
Location: Kitchen
Equipment: Bulk food containers
|
08/26/2013 | Routine |
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CLEAN AND ORGANIZE OLD WALK IN FREEZER, USED FOR STORAGE.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: ENSURE HOOD FILTERS ARE CLEANED.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. MOP FLOOR AROUND RICE COOKER. SOILED.2. CLEAN FLOOR UNDER STAND UP FREEZER.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. MOP FLOOR AROUND RICE COOKER. SOILED.2. CLEAN FLOOR UNDER STAND UP FREEZER.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PAINT WOOD SHELVING WITH HIGH GLOSS PAINT TO ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE.
Location: Back room
Equipment: Wood shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN WALK IN COOLER SHELF. 2. CLEAN OUT MOP SINK. SOILED.3. CLEAN BACK OF REACH IN COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN WALK IN COOLER SHELF. 2. CLEAN OUT MOP SINK. SOILED.3. CLEAN BACK OF REACH IN COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN WALK IN COOLER SHELF. 2. CLEAN OUT MOP SINK. SOILED.3. CLEAN BACK OF REACH IN COOLER.
Location: Kitchen
|
05/01/2013 | Recheck |
- 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: DO NOT REUSE #10 CANS.
Location: Walk-in cooler
- Cutting surface(s) (corrected on site)
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: CUTTING BOARD NEEDS REPLACED.OWNER DISCARDED.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CLEAN AND ORGANIZE OLD WALK IN FREEZER, USED FOR STORAGE.
- 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: ENSURE HOOD FILTERS ARE CLEANED.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. MOP FLOOR AROUND RICE COOKER. SOILED.2. CLEAN FLOOR UNDER STAND UP FREEZER.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. MOP FLOOR AROUND RICE COOKER. SOILED.2. CLEAN FLOOR UNDER STAND UP FREEZER.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PAINT WOOD SHELVING WITH HIGH GLOSS PAINT TO ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE.
Location: Back room
Equipment: Wood shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN WALK IN COOLER SHELF. 2. CLEAN OUT MOP SINK. SOILED.3. CLEAN BACK OF REACH IN COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN WALK IN COOLER SHELF. 2. CLEAN OUT MOP SINK. SOILED.3. CLEAN BACK OF REACH IN COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN WALK IN COOLER SHELF. 2. CLEAN OUT MOP SINK. SOILED.3. CLEAN BACK OF REACH IN COOLER.
Location: Kitchen
|
04/24/2013 | Routine |
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL BULK FOOD CONTAINERS.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN CEILING FAN BLADES IN DINING ROOM.
Location: Dining room
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAG OF ONIONS STORED ON THE FLOOR.
Location: Kitchen (back)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: KEEP FOODS COVERED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER SOILED.
Location: Kitchen
Equipment: Can opener
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12/12/2012 | Routine |
- 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: HOOD FILTERS SOILED AND DUSTY. CLEAN REGULARLY. HOOD SYSTEM CLEANED LAST MONTH. ENSURE FILTERS ARE CLEANED MORE REGULARLY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN FAN GUARDS AND CEILING IN WALK IN COOLER. 2. CLEAN UPRIGHT FREEZER. SOILED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN FAN GUARDS AND CEILING IN WALK IN COOLER. 2. CLEAN UPRIGHT FREEZER. SOILED.
Location: Kitchen
Equipment: Upright freezer
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05/22/2012 | Routine |
Restaurant representatives - add corrected or new information about CHINA GARDEN, 4200 S EAST ST, Indianapolis, IN »