- 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: RAW PORK STORED OVER SAUCES. STORE RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS. PORK MOVED CORRECTED ON SITE.
Location: Kitchen
Equipment: Cold top
- 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: FOOD STORED IN USED PLASTIC GROCERY BAGS. DISCONTINUE USE OF OLD GROCERY BAGS. STORE FOOD IN APPROVED CONTAINERS.
Location: Kitchen
Equipment: Chest freezer
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG.. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS STORED ON COUNTERS, PREP TABLES ETC. KEEP WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
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: FROZEN PORK THAWING AT ROOM TEMPERATURE ON TOP OF PREP SINK. PORK PLACED IN RUNNING WATER CORRECTED ON SITE.Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
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: 1.SINGLE SERVICE BOWL USED FOR A SCOOP IN BULK FOOD CONTAINER. PLEASE USE A PROPER SCOOP WITH A HANDLE. CORRECTED ON SITE.2. CLEAN KNIFE STORED IN BETWEEN PREP TABLES. STORE KNIFE ON A CLEAN SURFACE, CORRECTED ON SITE.
Location: Kitchen
Equipment: Bulk food containers
- 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: 1.SINGLE SERVICE BOWL USED FOR A SCOOP IN BULK FOOD CONTAINER. PLEASE USE A PROPER SCOOP WITH A HANDLE. CORRECTED ON SITE.2. CLEAN KNIFE STORED IN BETWEEN PREP TABLES. STORE KNIFE ON A CLEAN SURFACE, CORRECTED ON SITE.
Location: Kitchen
Equipment: Prep table
|
08/19/2014 | Recheck |
- 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: RAW PORK STORED OVER SAUCES. STORE RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS. PORK MOVED CORRECTED ON SITE.
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: FOOD STORED IN USED PLASTIC GROCERY BAGS. DISCONTINUE USE OF OLD GROCERY BAGS. STORE FOOD IN APPROVED CONTAINERS.
Location: Kitchen
Equipment: Chest freezer
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG.. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS STORED ON COUNTERS, PREP TABLES ETC. KEEP WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
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: FROZEN PORK THAWING AT ROOM TEMPERATURE ON TOP OF PREP SINK. PORK PLACED IN RUNNING WATER CORRECTED ON SITE.Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
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: 1.SINGLE SERVICE BOWL USED FOR A SCOOP IN BULK FOOD CONTAINER. PLEASE USE A PROPER SCOOP WITH A HANDLE. CORRECTED ON SITE.2. CLEAN KNIFE STORED IN BETWEEN PREP TABLES. STORE KNIFE ON A CLEAN SURFACE, CORRECTED ON SITE.
Location: Kitchen
Equipment: Bulk food containers
- 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: 1.SINGLE SERVICE BOWL USED FOR A SCOOP IN BULK FOOD CONTAINER. PLEASE USE A PROPER SCOOP WITH A HANDLE. CORRECTED ON SITE.2. CLEAN KNIFE STORED IN BETWEEN PREP TABLES. STORE KNIFE ON A CLEAN SURFACE, CORRECTED ON SITE.
Location: Kitchen
Equipment: Prep table
|
08/12/2014 | Recheck |
- 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: RAW PORK STORED OVER SAUCES. STORE RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS. PORK MOVED CORRECTED ON SITE.
Location: Kitchen
Equipment: Cold top
- 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: FOOD STORED IN USED PLASTIC GROCERY BAGS. DISCONTINUE USE OF OLD GROCERY BAGS. STORE FOOD IN APPROVED CONTAINERS.
Location: Kitchen
Equipment: Chest freezer
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG.. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS STORED ON COUNTERS, PREP TABLES ETC. KEEP WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- 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: FROZEN PORK THAWING AT ROOM TEMPERATURE ON TOP OF PREP SINK. PORK PLACED IN RUNNING WATER CORRECTED ON SITE.Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
- 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.SINGLE SERVICE BOWL USED FOR A SCOOP IN BULK FOOD CONTAINER. PLEASE USE A PROPER SCOOP WITH A HANDLE. CORRECTED ON SITE.2. CLEAN KNIFE STORED IN BETWEEN PREP TABLES. STORE KNIFE ON A CLEAN SURFACE, CORRECTED ON SITE.
Location: Kitchen
Equipment: Bulk food containers
- 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.SINGLE SERVICE BOWL USED FOR A SCOOP IN BULK FOOD CONTAINER. PLEASE USE A PROPER SCOOP WITH A HANDLE. CORRECTED ON SITE.2. CLEAN KNIFE STORED IN BETWEEN PREP TABLES. STORE KNIFE ON A CLEAN SURFACE, CORRECTED ON SITE.
Location: Kitchen
Equipment: Prep table
|
07/30/2014 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE WITH CLEANING SOLUTION UNLABELED.LABEL ALL CHEMICALS AS TO THEIR CONTENTS.
Location: Wait staff area
- 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: 1. TUBS OF RAW CHICKEN STORED OVER BUCKETS OF RAW ONIONS IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
Location: Kitchen
- Minimize contact (Non-Critical) (corrected)
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. SINGLE SERVICE CONTAINERS BEING USED AS SCOOPS IN STARCH AND SUGAR BULK STORAGE.DISCONTINUE. PROVIDE APPROVED SCOOPS WITH HANDLES.
- 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 TAGGED IN MARCH 2013.MUST BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
- 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. TWO CONTAINERS OF RAW SHRIMP THAWING AT ROOM TEMPERATURE ON DRAIN BOARD OF THREE BAY SINK.USE ONE OF THE ABOVE APPROVED METHODS FOR THAWING.
Location: Kitchen
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: 1. DISHES SOAKING IN TWO BAY SINK.TWO BAY SINK IS NOT APPROVED FOR WAREWASHING. ALL WAREWASHING MUST BE DONE IN THREE BAY SINK.REMINDER: MUST WASH, RINSE, SANITIZE, AND AIR DRY.
Location: Kitchen
Equipment: 2-bay
|
02/26/2014 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE WITH CLEANING SOLUTION UNLABELED.LABEL ALL CHEMICALS AS TO THEIR CONTENTS.
Location: Wait staff area
- 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. TUBS OF RAW CHICKEN STORED OVER BUCKETS OF RAW ONIONS IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: 1. IN PLACE CHLORINE BLEACH SANITIZER MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
Location: Kitchen
- 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. SINGLE SERVICE CONTAINERS BEING USED AS SCOOPS IN STARCH AND SUGAR BULK STORAGE.DISCONTINUE. PROVIDE APPROVED SCOOPS WITH HANDLES.
- 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 TAGGED IN MARCH 2013.MUST BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
- 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. TWO CONTAINERS OF RAW SHRIMP THAWING AT ROOM TEMPERATURE ON DRAIN BOARD OF THREE BAY SINK.USE ONE OF THE ABOVE APPROVED METHODS FOR THAWING.
Location: Kitchen
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: 1. DISHES SOAKING IN TWO BAY SINK.TWO BAY SINK IS NOT APPROVED FOR WAREWASHING. ALL WAREWASHING MUST BE DONE IN THREE BAY SINK.REMINDER: MUST WASH, RINSE, SANITIZE, AND AIR DRY.
Location: Kitchen
Equipment: 2-bay
|
02/19/2014 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE WITH WINDOW CLEANER NOT LABELED.PLEASE LABEL AS TO CONTENTS.
Location: Service counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE FOOD DEBRIS BUILD UP ON TABLE MOUNTED CAN OPEN BLADE.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Can opener
- Minimize contact (Non-Critical) (corrected)
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. SINGLE SERVICE CONTAINERS USED AS SCOOPS IN BULK STORAGE CONTAINERS.DISCONTINUE USE. PROVIDE SCOOPS WITH HANDLES.
- 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: 1. PIECES OF CARDBOARD AND FOIL STORED ON BOTH SIDES OF SPLASH GUARD BETWEEN WOK GRILL AND DEEP FRYERS. REMOVE CARDBOARD AND FOIL. DISCONTINUE USE. MUST BE A SMOOTH AND EASILY CLEANABLE SURFACES.***REPEAT VIOLATION***
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE SHELF ABOVE THREE BAY SINK HOLDING CLEAN DISHES.
Location: Three bay area
Equipment: 3-bay
- 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: 1. HAS QUAT TEST STRIPS AND IS USING BLEACH AS SANITIZING AGENT.PROVIDE CHLORINE BLEACH TEST KIT.
Location: Kitchen
|
08/02/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE WITH WINDOW CLEANER NOT LABELED.PLEASE LABEL AS TO CONTENTS.
Location: Service counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE FOOD DEBRIS BUILD UP ON TABLE MOUNTED CAN OPEN BLADE.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Can opener
- 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. SINGLE SERVICE CONTAINERS USED AS SCOOPS IN BULK STORAGE CONTAINERS.DISCONTINUE USE. PROVIDE SCOOPS WITH HANDLES.
- 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: 1. PIECES OF CARDBOARD AND FOIL STORED ON BOTH SIDES OF SPLASH GUARD BETWEEN WOK GRILL AND DEEP FRYERS. REMOVE CARDBOARD AND FOIL. DISCONTINUE USE. MUST BE A SMOOTH AND EASILY CLEANABLE SURFACES.***REPEAT VIOLATION***
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE SHELF ABOVE THREE BAY SINK HOLDING CLEAN DISHES.
Location: Three bay area
Equipment: 3-bay
- 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: 1. HAS QUAT TEST STRIPS AND IS USING BLEACH AS SANITIZING AGENT.PROVIDE CHLORINE BLEACH TEST KIT.
Location: Kitchen
|
07/23/2013 | 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: ACCORDING TO SIGN POSTED ON HOOD, EXHAUST SYSTEM MOST RECENT CLEANING OCCURRED ON 6/25/2012. THIS SYSTEM SHOULD BE CLEANED EVERY SIX MONTHS. PROVIDE SERVICE TO HAVE EXHAUST SYSTEM CLEANED.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: HEAVY FOOD RESIDUE ON SUFACE OF FLOOR DRAIN BELOW THREE COMPARTMENT SINK. CLEAN THOROUGHLY.
Location: Kitchen
- Unapproved non-food contact (corrected on site)
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: PIECES OF CARD BOARD WERE STORED ON BOTH SIDES OF THE SPLASH GUARD SEPARATING DEEP FRYER AND WOK GRILL. REMOVE CARD BOARD. UTLIZED STAINLESS STEEL GUARD TO PREVENT SPLASH. CARD BOARD IS NOT A CLEANABLE SURFACE OR HEAT RESISTANT.
Location: Cook line
- Durability / utensils and equipment (corrected on site)
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: SINGLE USE STORAGE CONTAINER STORED INSIDE STEAMER CONTAINING HOT RICE. PROVIDE A DURABLE, HEAT RESISTANT UTENSIL TO DISPENSE FOOD.
Location: Cook line
|
02/19/2013 | Routine |
- 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. ENSURE HANDS ARE WASHED AFTER TALKING ON PHONE, CHANGES IN DUTIES, ETC..
- 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. RAW CHICKEN THAWING WITH OTHER MEAT. SEPARATE.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Veg. Sink
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Steam table
- 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. IN-PLACE SANITIZER AT ZERO PERCENT. CHANGE OUT AND MONITOR.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers. EX. EGG CARTONS, CANS.
- 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. ELIMINATE OPENINGS AROUND SCREEN DOOR.
Location: Kitchen (back)
- 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. CARDBOARD AND FOIL - REMOVE AND CLEAN AS REQUIRED.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks. HANDS MAY NOT BE WASHED AT THE 3- BAY SINK.
Equipment: 3-bay
- 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. PROVIDE WHITE STRIPS FOR BLEACH SOLUTION.
- 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. RICE SCOOP STORED IN CUP OF WATER. REMOVE.
Location: Cook line
|
11/02/2012 | Recheck |
- No hand washing (when) (corrected on site)
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. ENSURE HANDS ARE WASHED AFTER TALKING ON PHONE, CHANGES IN DUTIES, ETC..
- 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. RAW CHICKEN THAWING WITH OTHER MEAT. SEPARATE.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Veg. Sink
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Steam table
- 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. IN-PLACE SANITIZER AT ZERO PERCENT. CHANGE OUT AND MONITOR.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers. EX. EGG CARTONS, CANS.
- 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. ELIMINATE OPENINGS AROUND SCREEN DOOR.
Location: Kitchen (back)
- 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. CARDBOARD AND FOIL - REMOVE AND CLEAN AS REQUIRED.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks. HANDS MAY NOT BE WASHED AT THE 3- BAY SINK.
Equipment: 3-bay
- 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. PROVIDE WHITE STRIPS FOR BLEACH SOLUTION.
- 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. RICE SCOOP STORED IN CUP OF WATER. REMOVE.
Location: Cook line
|
10/24/2012 | Routine |
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Meat cleaver stored between space of equipment on cooks line. Remove. Do not store cleaver between equipment.
Location: Cook line
- 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: 1. No thermometer inside of white stands up reach in cooler. Provide.
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: 1. Large wood panel behind prep table in kitchen area. Remove from store. Wood is not approved.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen arae. Provide soap.
Location: Kitchen
Equipment: Hand sink
|
06/21/2012 | Recheck |
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Meat cleaver stored between space of equipment on cooks line. Remove. Do not store cleaver between equipment.
Location: Cook line
- 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: 1. No thermometer inside of white stands up reach in cooler. Provide.
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: 1. Large wood panel behind prep table in kitchen area. Remove from store. Wood is not approved.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen arae. Provide soap.
Location: Kitchen
Equipment: Hand sink
|
06/14/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. About 150 cooked eggs rolls that were made on 2-20-12 sitting out at room temperature in kitchen area. Do not cool or sit any potentially hazardous foods like cooked egg rolls, cooked chicken, cooks rice etc. sit out at room temperature. Use approved methods to cool all hot foods and hold at 41 deg. F. or below. Place hot foods inside of walk in cooler on shallow pans to cool. NOTE > EGG ROLLS WERE DISCARDED AT TIME OF INSPECTION.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Personal medicine " Cetizizine " on shelf above cold top in kitchen area. Remove all medicine from kitchen areas.
Location: Kitchen
- 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: 1. Small child eating in kichen area. Children are not allowed in any food prep areas. No eating in kitchen areas.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Two bay vegetable prep sink has soiled utensils stored inside of sink. Do not store or place any soiled utensils in or on two bay vegetable prep sink. Two bay vegetable prep sink should be used for washing vegetables only. Clean and sanitize two bay sink.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Two bay vegetable prep sink has soiled utensils stored inside of sink. Do not store or place any soiled utensils in or on two bay vegetable prep sink. Two bay vegetable prep sink should be used for washing vegetables only. Clean and sanitize two bay sink.
Location: Kitchen
Equipment: Veg. 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: 1. Hand sink was blocked by items sitting on top of hand sink in kitchen area. Remove all items so as to provide easy access to hand sink for hand washing.
Location: Kitchen
Equipment: Hand sink
- 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. Plastic grocery bags used to store food items inside of walk in cooler and inside of white reach in freezer in kitchen area. Grocery bags are not approved for use for direct food contact. Use food grade bags or wraps or containers to store food items in.Do not use grocery bags.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Large cooking wok sititng on egg cartons below cooking equipment on cooks line. Remove wok from floor. Do not store cooking equipment on floor. Do not use egg cartons to store items on .
Location: Cook line
- 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: 1. Exhaust hood and filters soiled. Have hood and filters professionally cleaned.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Soiled wet wiping towels sitting out in kitchen area. Keep all wet towels clean and stored inside of sanitizer water when not in use.
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: 1. Thermometers missing inside of white reach in cooler and freezer in kitchen area. Provide a working thermometer.
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: 1. Used egg cartons and metal cans that had food being re-used. Once eggs have been removed from cartons discard carton and do not re- use. Once metal cans that food are empty discard. Do not wash and re-use cans. 2. Protective plastic covering that came on cold top cooler for shiping needs to be removed.
- 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: 1. Used egg cartons and metal cans that had food being re-used. Once eggs have been removed from cartons discard carton and do not re- use. Once metal cans that food are empty discard. Do not wash and re-use cans. 2. Protective plastic covering that came on cold top cooler for shiping needs to be removed.
Location: Kitchen
Equipment: Prep Top 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: 1. Bag of carrots on floor of walk in cooler. Remove and store on approved shelving. 2. Bags of rice on floor in dry stock room. Remove from floor. Provide approved shelving in dry stock room . 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.
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: 1. Bag of carrots on floor of walk in cooler. Remove and store on approved shelving. 2. Bags of rice on floor in dry stock room. Remove from floor. Provide approved shelving in dry stock room . 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.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above cold top prep coolers on cooks line soiled. Clean. 2. Metal shelving above cold top prep coolers soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above cold top prep coolers on cooks line soiled. Clean. 2. Metal shelving above cold top prep coolers soiled. Clean.
Location: Cook line
Equipment: Metal shelving
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean.
Location: Kitchen
Equipment: 3-bay
|
02/28/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. About 150 cooked eggs rolls that were made on 2-20-12 sitting out at room temperature in kitchen area. Do not cool or sit any potentially hazardous foods like cooked egg rolls, cooked chicken, cooks rice etc. sit out at room temperature. Use approved methods to cool all hot foods and hold at 41 deg. F. or below. Place hot foods inside of walk in cooler on shallow pans to cool. NOTE > EGG ROLLS WERE DISCARDED AT TIME OF INSPECTION.
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Personal medicine " Cetizizine " on shelf above cold top in kitchen area. Remove all medicine from kitchen areas.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Small child eating in kichen area. Children are not allowed in any food prep areas. No eating in kitchen areas.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Two bay vegetable prep sink has soiled utensils stored inside of sink. Do not store or place any soiled utensils in or on two bay vegetable prep sink. Two bay vegetable prep sink should be used for washing vegetables only. Clean and sanitize two bay sink.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Two bay vegetable prep sink has soiled utensils stored inside of sink. Do not store or place any soiled utensils in or on two bay vegetable prep sink. Two bay vegetable prep sink should be used for washing vegetables only. Clean and sanitize two bay sink.
Location: Kitchen
Equipment: Veg. 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: 1. Hand sink was blocked by items sitting on top of hand sink in kitchen area. Remove all items so as to provide easy access to hand sink for hand washing.
Location: Kitchen
Equipment: Hand sink
- 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. Plastic grocery bags used to store food items inside of walk in cooler and inside of white reach in freezer in kitchen area. Grocery bags are not approved for use for direct food contact. Use food grade bags or wraps or containers to store food items in.Do not use grocery bags.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Large cooking wok sititng on egg cartons below cooking equipment on cooks line. Remove wok from floor. Do not store cooking equipment on floor. Do not use egg cartons to store items on .
Location: Cook line
- 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 hood and filters soiled. Have hood and filters professionally cleaned.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Soiled wet wiping towels sitting out in kitchen area. Keep all wet towels clean and stored inside of sanitizer water when not in use.
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: 1. Thermometers missing inside of white reach in cooler and freezer in kitchen area. Provide a working thermometer.
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: 1. Used egg cartons and metal cans that had food being re-used. Once eggs have been removed from cartons discard carton and do not re- use. Once metal cans that food are empty discard. Do not wash and re-use cans. 2. Protective plastic covering that came on cold top cooler for shiping needs to be removed.
- 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: 1. Used egg cartons and metal cans that had food being re-used. Once eggs have been removed from cartons discard carton and do not re- use. Once metal cans that food are empty discard. Do not wash and re-use cans. 2. Protective plastic covering that came on cold top cooler for shiping needs to be removed.
Location: Kitchen
Equipment: Prep Top 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: 1. Bag of carrots on floor of walk in cooler. Remove and store on approved shelving. 2. Bags of rice on floor in dry stock room. Remove from floor. Provide approved shelving in dry stock room . 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.
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: 1. Bag of carrots on floor of walk in cooler. Remove and store on approved shelving. 2. Bags of rice on floor in dry stock room. Remove from floor. Provide approved shelving in dry stock room . 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.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above cold top prep coolers on cooks line soiled. Clean. 2. Metal shelving above cold top prep coolers soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above cold top prep coolers on cooks line soiled. Clean. 2. Metal shelving above cold top prep coolers soiled. Clean.
Location: Cook line
Equipment: Metal shelving
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean.
Location: Kitchen
Equipment: 3-bay
|
02/21/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooked chicken held on counter with no temperature control. Properly cool and hold food.
Location: Cook line
- 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: grocery bags, menus, etc..
Equipment: Upright freezer
- 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: Raw meat stored above vegetables. Store below.
Equipment: Walk in cooler
- 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: Many items stored in and around hand sink. Keep free and clear.
Location: Kitchen
- 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: Automated sanitizer dispenser is dispensing too strong of a concentration. Use test strips and adjust. Also ensure that hose from sanitizer dispenser reaches sanitizing bay of 3-bay sink.
Equipment: 3-bay
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Sanitize in 3-bay sink until repaired.1-5dishwasher not used
Equipment: Dishmachine
- 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.
- 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: Remove wood from beneath chest freezer. Provide wheels if needed. - 1/5 NOT DONERemove foil from hood. - DONE
Equipment: Chest freezer
- 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: Remove wood from beneath chest freezer. Provide wheels if needed. - 1/5 NOT DONERemove foil from hood. - DONE
Equipment: ------------ Miscellaneous -----------
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Re-seal all sinks to wall with silicone sealer (remove duct-tape)
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Re-seal all sinks to wall with silicone sealer (remove duct-tape)
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the soiled metal shelf above 3-bay sink.
Equipment: ------------ Miscellaneous -----------
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Duties of Person-in-charge / Employee Knowledge (corrected)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: Child eating on prep table in kitchen. Discontinue activity.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: ex. metal cans and eggs cartons. Do not re-use.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Menus and liners.
Location: Wait staff area
- 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 items.
Location: Cook line
- 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 not tagged for cleaning. Provide documentation of cleaning.1-5Facility tagged selfowners cleaned hood stacks and filter themselves
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding along walls where missing.1-5Owner did not know where area of coving was needed
Location: Kitchen
- Manifold rinse
Hot water sanitizing temperature for warewash machine at the manifold is incorrect.
Correction: The temperature of the fresh hot water as it enters the manifold may not be more that 194 degrees F or less than: 165 degrees F for a stationary rack, single temperature machine; or 180 degrees F for all other machines.
Comments: 1-5Dishwasher not used
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Wash temperature dial not reading.1-5Dishwasher not used
|
01/05/2012 | Pre-Licensing Recheck |
- 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: Cooked chicken held on counter with no temperature control. Properly cool and hold food.
Location: Cook line
- 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: grocery bags, menus, etc..
Equipment: Upright freezer
- 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: Raw meat stored above vegetables. Store below.
Equipment: Walk in cooler
- 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: Many items stored in and around hand sink. Keep free and clear.
Location: Kitchen
- 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: Automated sanitizer dispenser is dispensing too strong of a concentration. Use test strips and adjust. Also ensure that hose from sanitizer dispenser reaches sanitizing bay of 3-bay sink.
Equipment: 3-bay
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Sanitize in 3-bay sink until repaired.
Equipment: Dishmachine
- 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.
- 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: Remove wood from beneath chest freezer. Provide wheels if needed.Remove foil from hood.
Equipment: Chest freezer
- 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: Remove wood from beneath chest freezer. Provide wheels if needed.Remove foil from hood.
Equipment: ------------ Miscellaneous -----------
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Re-seal all sinks to wall with silicone sealer (remove duct-tape)
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Re-seal all sinks to wall with silicone sealer (remove duct-tape)
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the soiled metal shelf above 3-bay sink.
Equipment: ------------ Miscellaneous -----------
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Duties of Person-in-charge / Employee Knowledge (corrected)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: Child eating on prep table in kitchen. Discontinue activity.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: ex. metal cans and eggs cartons. Do not re-use.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Menus and liners.
Location: Wait staff area
- Bulk labeling (corrected on site)
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 items.
Location: Cook line
- 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 not tagged for cleaning. Provide documentation of cleaning.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding along walls where missing.
Location: Kitchen
- Manifold rinse
Hot water sanitizing temperature for warewash machine at the manifold is incorrect.
Correction: The temperature of the fresh hot water as it enters the manifold may not be more that 194 degrees F or less than: 165 degrees F for a stationary rack, single temperature machine; or 180 degrees F for all other machines.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Wash temperature dial not reading.
|
12/28/2011 | Pre-Licensing 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: Cooked chicken held on counter with no temperature control. Properly cool and hold food.
Location: Cook line
- 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: grocery bags, menus, etc..
Equipment: Upright freezer
- 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: Raw meat stored above vegetables. Store below.
Equipment: Walk in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Many items stored in and around hand sink. Keep free and clear.
Location: Kitchen
- 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: Automated sanitizer dispenser is dispensing too strong of a concentration. Use test strips and adjust. Also ensure that hose from sanitizer dispenser reaches sanitizing bay of 3-bay sink.
Equipment: 3-bay
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Sanitize in 3-bay sink until repaired.
Equipment: Dishmachine
- 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.
- 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: Remove wood from beneath chest freezer. Provide wheels if needed.Remove foil from hood.
Equipment: Chest freezer
- 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: Remove wood from beneath chest freezer. Provide wheels if needed.Remove foil from hood.
Equipment: ------------ Miscellaneous -----------
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Re-seal all sinks to wall with silicone sealer (remove duct-tape)
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Re-seal all sinks to wall with silicone sealer (remove duct-tape)
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the soiled metal shelf above 3-bay sink.
Equipment: ------------ Miscellaneous -----------
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Duties of Person-in-charge / Employee Knowledge (corrected on site)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: Child eating on prep table in kitchen. Discontinue activity.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: ex. metal cans and eggs cartons. Do not re-use.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Menus and liners.
Location: Wait staff area
- 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 items.
Location: Cook line
- 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 not tagged for cleaning. Provide documentation of cleaning.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding along walls where missing.
Location: Kitchen
- Manifold rinse
Hot water sanitizing temperature for warewash machine at the manifold is incorrect.
Correction: The temperature of the fresh hot water as it enters the manifold may not be more that 194 degrees F or less than: 165 degrees F for a stationary rack, single temperature machine; or 180 degrees F for all other machines.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Wash temperature dial not reading.
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12/20/2011 | Pre-Licensing |
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