- 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. Cooked pasta at room temperature at 58.7 deg F. Dispose of pasta at 2:00 pm. Make sure to keep cooked pasta at 41 deg F or below. 2. Cooked chicken at 90.3 deg F after 1 hour in pan to be iced. Make sure to cool to 70 deg F in 2 hours and then to 41 deg F or below in an additional 4 hours. Keep at 41 deg F or below. When icing product make sure ice surrounds entire product. If unable to ice foods correctly will have to buy more refrigeration equipment. 3. Cooked beef at 80.2 deg F after 1 hour in pan to be iced. Make sure to cool to 70 deg F in 2 hours and then to 41 deg F or below in an additional 4 hours. Keep at 41 deg F or below. When icing product make sure ice surrounds entire product. If unable to ice foods correctly will have to buy more refrigeration equipment. 4. Cooked chicken and cabbage at room temperature. Discontinue. After mixing chicken with cabbage place in refrigeration.
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Cooked chicken at 90.3 deg F after 1 hour in pan to be iced. Make sure to cool to 70 deg F in 2 hours and then to 41 deg F or below in an additional 4 hours.2. Cooked beef at 80.2 deg F after 1 hour in pan to be iced. Make sure to cool to 70 deg F in 2 hours and then to 41 deg F or below in an additional 4 hours.
- 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: Bleach stored next to food (seasame oil) on wire shelf. Separate chemicals from food.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fly's in kitchen. Exterminate.
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: Open bait in back kitchen. Discontinue. Remove all open bait.
Location: Kitchen (back)
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Half cut vinegar jar on rice and little ceasars pizza box on cooked chicken in walk in cooler. Discontinue. Do not store items on open foods to prevent possible contamination.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Setting up dishes to wash - sanitize - rinse. One bucket washed out and not sanitized during inspectionWhen setting up sink to do dishes always WASH - RINSE - SANITIZE - AIR DRY dishes. Make sure bleah is at 50-100 ppm
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Reusing number 10 cans. Discontinue. Dispose of cans after original product is used.
- 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: Wok hanging on mop sink faucet. Discontinue. Store clean dishes on cleaned and sanitized surface.
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Repair back screen door to prevent pest entry (flys)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids open. Please keep closed.
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Trash around dumpster. Please clean.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tiles in dinning area soiled and hanging. Repair leaks and replace.2. Stained ceiling tiles in back kitchen area. Repair leaks and replace with washable ceiling tiles. 3. Remove wood and repair wall below 2 bay prep sink kwith washable smooth easy to clean substance, can make access panel for plumbing.
- 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. Light guards and ceiling soiled in wok area. Clean.2. Ceiling and air duct soiled at front counter area. Clean.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on the front counter. Store in approved strength sanitizer solution. CORRECTED
- Hood system drip prevention (corrected)
Exhaust hood system(s) not provided with adequate drip prevention.
Correction: Provide adequate drip prevention to exhaust hoods.
Comments: Plastic bags duct taped to exhaust hood. Remove. Repair if needed to prevent grease dripping.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Duct tape in white reach in refrigerator on front line. Remove duct tape and repair with smooth, non absorbent, easily cleanable and food safe repair. 2. Duct tape on outlets. Remove. Provide flat cover plates if needed.3. Duct tape securing two bay sink to wall. Remove and use silicone caulk to secure prep sink to wall. 4. Light and light guard leaning on exhaust hood and turning black. Move light so it does not lean on exhaust hood. 5. Duct tape on chest freezer lid. Remove. Repair or replace lid/freezer.
- 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. Cooking oil for wok on floor in #10 can. Discontinue. Store 6 inches off the floor. CORRECTED2. Boxes of food on floor in back kitchen. Store 6 inches off the floor.
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Cooked rice in rice cooker on wire shelf below items with lid off. Make sure to keep covered to prevent possible contamination. CORRECTED
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at right faucet of three bay dish sink. Please repair.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Shelf up on front line is lined with card board. Remove card board and clean as needed.2. Half cut vinegar jug with peas and carotts in it on rice in walk in cooler. Discontinue. Use food safe bowl or container. 3. Wood on dunage rack in back kitchen. Discontinue. Remove from store.
|
08/13/2014 | 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. Cooked pasta at room temperature at 58.7 deg F. Dispose of pasta at 2:00 pm. Make sure to keep cooked pasta at 41 deg F or below. 2. Cooked chicken at 90.3 deg F after 1 hour in pan to be iced. Make sure to cool to 70 deg F in 2 hours and then to 41 deg F or below in an additional 4 hours. Keep at 41 deg F or below. When icing product make sure ice surrounds entire product. If unable to ice foods correctly will have to buy more refrigeration equipment. 3. Cooked beef at 80.2 deg F after 1 hour in pan to be iced. Make sure to cool to 70 deg F in 2 hours and then to 41 deg F or below in an additional 4 hours. Keep at 41 deg F or below. When icing product make sure ice surrounds entire product. If unable to ice foods correctly will have to buy more refrigeration equipment. 4. Cooked chicken and cabbage at room temperature. Discontinue. After mixing chicken with cabbage place in refrigeration.
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Cooked chicken at 90.3 deg F after 1 hour in pan to be iced. Make sure to cool to 70 deg F in 2 hours and then to 41 deg F or below in an additional 4 hours.2. Cooked beef at 80.2 deg F after 1 hour in pan to be iced. Make sure to cool to 70 deg F in 2 hours and then to 41 deg F or below in an additional 4 hours.
- 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: Bleach stored next to food (seasame oil) on wire shelf. Separate chemicals from food.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fly's in kitchen. Exterminate.
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: Open bait in back kitchen. Discontinue. Remove all open bait.
Location: Kitchen (back)
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Half cut vinegar jar on rice and little ceasars pizza box on cooked chicken in walk in cooler. Discontinue. Do not store items on open foods to prevent possible contamination.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Setting up dishes to wash - sanitize - rinse. One bucket washed out and not sanitized during inspectionWhen setting up sink to do dishes always WASH - RINSE - SANITIZE - AIR DRY dishes. Make sure bleah is at 50-100 ppm
- 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: Reusing number 10 cans. Discontinue. Dispose of cans after original product is used.
- 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: Wok hanging on mop sink faucet. Discontinue. Store clean dishes on cleaned and sanitized surface.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Repair back screen door to prevent pest entry (flys)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids open. Please keep closed.
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Trash around dumpster. Please clean.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tiles in dinning area soiled and hanging. Repair leaks and replace.2. Stained ceiling tiles in back kitchen area. Repair leaks and replace with washable ceiling tiles. 3. Remove wood and repair wall below 2 bay prep sink kwith washable smooth easy to clean substance, can make access panel for plumbing.
- 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. Light guards and ceiling soiled in wok area. Clean.2. Ceiling and air duct soiled at front counter area. Clean.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on the front counter. Store in approved strength sanitizer solution. CORRECTED
- Hood system drip prevention
Exhaust hood system(s) not provided with adequate drip prevention.
Correction: Provide adequate drip prevention to exhaust hoods.
Comments: Plastic bags duct taped to exhaust hood. Remove. Repair if needed to prevent grease dripping.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Duct tape in white reach in refrigerator on front line. Remove duct tape and repair with smooth, non absorbent, easily cleanable and food safe repair. 2. Duct tape on outlets. Remove. Provide flat cover plates if needed.3. Duct tape securing two bay sink to wall. Remove and use silicone caulk to secure prep sink to wall. 4. Light and light guard leaning on exhaust hood and turning black. Move light so it does not lean on exhaust hood. 5. Duct tape on chest freezer lid. Remove. Repair or replace lid/freezer.
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Cooking oil for wok on floor in #10 can. Discontinue. Store 6 inches off the floor. CORRECTED2. Boxes of food on floor in back kitchen. Store 6 inches off the floor.
- 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. Cooking oil for wok on floor in #10 can. Discontinue. Store 6 inches off the floor. CORRECTED2. Boxes of food on floor in back kitchen. Store 6 inches off the floor.
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Cooked rice in rice cooker on wire shelf below items with lid off. Make sure to keep covered to prevent possible contamination. CORRECTED
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at right faucet of three bay dish sink. Please repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Shelf up on front line is lined with card board. Remove card board and clean as needed.2. Half cut vinegar jug with peas and carotts in it on rice in walk in cooler. Discontinue. Use food safe bowl or container. 3. Wood on dunage rack in back kitchen. Discontinue. Remove from store.
|
08/06/2014 | Routine |
- 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).
Location: Service counter
- Medicines storage and labeling (corrected on site)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Location: Service counter
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RICE HOT-HOLDING WARMERS AND RICE COOKER LIDS (INTERIOR AND EXTERIOR SURFACES) AND RICE SCOOPER HOLDERS.RICE SCOOP HOLDERS MUST BE CLEANED AND SANITIZED FREQUENTLY; STORE IN OR ON SANITARY SURFACES/HOLDERS.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RICE HOT-HOLDING WARMERS AND RICE COOKER LIDS (INTERIOR AND EXTERIOR SURFACES) AND RICE SCOOPER HOLDERS.RICE SCOOP HOLDERS MUST BE CLEANED AND SANITIZED FREQUENTLY; STORE IN OR ON SANITARY SURFACES/HOLDERS.
Location: Kitchen (back)
Equipment: Rice cooker
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RICE HOT-HOLDING WARMERS AND RICE COOKER LIDS (INTERIOR AND EXTERIOR SURFACES) AND RICE SCOOPER HOLDERS.RICE SCOOP HOLDERS MUST BE CLEANED AND SANITIZED FREQUENTLY; STORE IN OR ON SANITARY SURFACES/HOLDERS.
Location: Service counter
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RICE HOT-HOLDING WARMERS AND RICE COOKER LIDS (INTERIOR AND EXTERIOR SURFACES) AND RICE SCOOPER HOLDERS.RICE SCOOP HOLDERS MUST BE CLEANED AND SANITIZED FREQUENTLY; STORE IN OR ON SANITARY SURFACES/HOLDERS.
Location: Kitchen (back)
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE MORE LIGHTING AT MENS RESTROOM (TOO DARK).
Location: Mens restroom
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER DOOR SWEEP FOR BACK DOOR; ENSURE ALL GAPS ARE SEALED OFF PROPERLY AT BOTTOM OF DOOR.
Location: Kitchen (back)
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Kitchen
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Restroom
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT RESTROOMS.
Location: Restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER FLOORS.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER SHELVES WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER SHELVES WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND BACK KITCHEN FLOORS.2) KEEP BULK INGREDIENT FOODS SUCH AS RICE COVERED PROPERLY WHEN NOT IN USE.
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) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND BACK KITCHEN FLOORS.2) KEEP BULK INGREDIENT FOODS SUCH AS RICE COVERED PROPERLY WHEN NOT IN USE.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED SERIVCE COUNTER AND BACK KITCHEN SHELVING SURFACES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED SERIVCE COUNTER AND BACK KITCHEN SHELVING SURFACES.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED SERIVCE COUNTER AND BACK KITCHEN SHELVING SURFACES.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Service counter
Equipment: Soda machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Location: Service counter
|
04/23/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
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).
Location: Service counter
- Medicines storage and labeling
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Location: Service counter
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RICE HOT-HOLDING WARMERS AND RICE COOKER LIDS (INTERIOR AND EXTERIOR SURFACES) AND RICE SCOOPER HOLDERS.RICE SCOOP HOLDERS MUST BE CLEANED AND SANITIZED FREQUENTLY; STORE IN OR ON SANITARY SURFACES/HOLDERS.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RICE HOT-HOLDING WARMERS AND RICE COOKER LIDS (INTERIOR AND EXTERIOR SURFACES) AND RICE SCOOPER HOLDERS.RICE SCOOP HOLDERS MUST BE CLEANED AND SANITIZED FREQUENTLY; STORE IN OR ON SANITARY SURFACES/HOLDERS.
Location: Kitchen (back)
Equipment: Rice cooker
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RICE HOT-HOLDING WARMERS AND RICE COOKER LIDS (INTERIOR AND EXTERIOR SURFACES) AND RICE SCOOPER HOLDERS.RICE SCOOP HOLDERS MUST BE CLEANED AND SANITIZED FREQUENTLY; STORE IN OR ON SANITARY SURFACES/HOLDERS.
Location: Service counter
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RICE HOT-HOLDING WARMERS AND RICE COOKER LIDS (INTERIOR AND EXTERIOR SURFACES) AND RICE SCOOPER HOLDERS.RICE SCOOP HOLDERS MUST BE CLEANED AND SANITIZED FREQUENTLY; STORE IN OR ON SANITARY SURFACES/HOLDERS.
Location: Kitchen (back)
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE MORE LIGHTING AT MENS RESTROOM (TOO DARK).
Location: Mens restroom
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER DOOR SWEEP FOR BACK DOOR; ENSURE ALL GAPS ARE SEALED OFF PROPERLY AT BOTTOM OF DOOR.
Location: Kitchen (back)
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Restroom
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT RESTROOMS.
Location: Restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER FLOORS.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE STOCK SHELVES AND AT WALK-IN-COOLER SHELVES WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE STOCK SHELVES AND AT WALK-IN-COOLER SHELVES WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND BACK KITCHEN FLOORS.2) KEEP BULK INGREDIENT FOODS SUCH AS RICE COVERED PROPERLY WHEN NOT IN USE.
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) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND BACK KITCHEN FLOORS.2) KEEP BULK INGREDIENT FOODS SUCH AS RICE COVERED PROPERLY WHEN NOT IN USE.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED SERIVCE COUNTER AND BACK KITCHEN SHELVING SURFACES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED SERIVCE COUNTER AND BACK KITCHEN SHELVING SURFACES.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED SERIVCE COUNTER AND BACK KITCHEN SHELVING SURFACES.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Service counter
Equipment: Soda machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Detergent-sanitizer improperly used
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Location: Service counter
|
04/07/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
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).
Location: Service counter
- Medicines storage and labeling
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Location: Service counter
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RICE HOT-HOLDING WARMERS AND RICE COOKER LIDS (INTERIOR AND EXTERIOR SURFACES) AND RICE SCOOPER HOLDERS.RICE SCOOP HOLDERS MUST BE CLEANED AND SANITIZED FREQUENTLY; STORE IN OR ON SANITARY SURFACES/HOLDERS.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RICE HOT-HOLDING WARMERS AND RICE COOKER LIDS (INTERIOR AND EXTERIOR SURFACES) AND RICE SCOOPER HOLDERS.RICE SCOOP HOLDERS MUST BE CLEANED AND SANITIZED FREQUENTLY; STORE IN OR ON SANITARY SURFACES/HOLDERS.
Location: Kitchen (back)
Equipment: Rice cooker
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RICE HOT-HOLDING WARMERS AND RICE COOKER LIDS (INTERIOR AND EXTERIOR SURFACES) AND RICE SCOOPER HOLDERS.RICE SCOOP HOLDERS MUST BE CLEANED AND SANITIZED FREQUENTLY; STORE IN OR ON SANITARY SURFACES/HOLDERS.
Location: Service counter
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RICE HOT-HOLDING WARMERS AND RICE COOKER LIDS (INTERIOR AND EXTERIOR SURFACES) AND RICE SCOOPER HOLDERS.RICE SCOOP HOLDERS MUST BE CLEANED AND SANITIZED FREQUENTLY; STORE IN OR ON SANITARY SURFACES/HOLDERS.
Location: Kitchen (back)
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE MORE LIGHTING AT MENS RESTROOM (TOO DARK).
Location: Mens restroom
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER DOOR SWEEP FOR BACK DOOR; ENSURE ALL GAPS ARE SEALED OFF PROPERLY AT BOTTOM OF DOOR.
Location: Kitchen (back)
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Restroom
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT RESTROOMS.
Location: Restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER FLOORS.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE STOCK SHELVES AND AT WALK-IN-COOLER SHELVES WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE STOCK SHELVES AND AT WALK-IN-COOLER SHELVES WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND BACK KITCHEN FLOORS.2) KEEP BULK INGREDIENT FOODS SUCH AS RICE COVERED PROPERLY WHEN NOT IN USE.
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) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND BACK KITCHEN FLOORS.2) KEEP BULK INGREDIENT FOODS SUCH AS RICE COVERED PROPERLY WHEN NOT IN USE.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED SERIVCE COUNTER AND BACK KITCHEN SHELVING SURFACES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED SERIVCE COUNTER AND BACK KITCHEN SHELVING SURFACES.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED SERIVCE COUNTER AND BACK KITCHEN SHELVING SURFACES.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Service counter
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Detergent-sanitizer improperly used
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Location: Service counter
|
03/28/2014 | Routine |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF CIGARETTES STORED ON BACK DRY FOOD STORAGE SHELVING--REMOVE FROM ESTABLISHMENT.
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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).
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: OPEN EMPLOYEE DRINK STORED AT SERVICE COUNTER REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SERVICE COUNTER AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SERVICE COUNTER AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SERVICE COUNTER AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SERVICE COUNTER AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: DISCARD BADLY DENTED CANNED FOODS.
Location: Kitchen (back)
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1) ALL FOOD STORAGE CONTAINERS MUST BE FOOD GRADE (EX. NSF APPROVED); DISCARD ALL NON-FOOD GRADE FOOD STORAGE CONTAINERS--IN PROGRESS. ESTABLISHMENT HAS PURCHASED SOME FOOD GRADE CONTAINERS BUT NEED TO PURCHASE MORE.2) ALL UNTENSILS MUST HAVE HANDLES FOR DISPENSING OF FOODS--CORRECTED.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER SINGLE-SERVICE STORAGE (WHERE RICE CARTON HOLDERS ARE STORED). ALL PAPER GOOD PRODUCTS MUST BE STORED ON CLEAN SANITARY SURFACES.
Location: Service counter
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER AND PROPER DOOR SWEEP FOR BACK KITCHEN DOOR.
Location: Kitchen (back)
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN FEB 2013)
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS--CORRECTED.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT ESTABLISHMENT CEILING.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SERVICE COUNTER FLOORS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SERVICE COUNTER FLOORS.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE DAMAGED/RUSTED WALK-IN-COOLER AND KITCHEN SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE DAMAGED/RUSTED WALK-IN-COOLER AND KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER (EX. RAW SHELL EGGS, ONIONS).
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANINGA AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED KITCHEN SHELVING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANINGA AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: AND SODA NOZZELS.
Location: Service counter
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: AND SODA NOZZELS.
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1) DO NOT STORE RICE SCOOPER IN CONTAINER OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.2) DO NOT STORE KNIVES IN BETWEEN EQUIPMENT, TABLES, WALLS, ETC. TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen (back)
- 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) DO NOT STORE RICE SCOOPER IN CONTAINER OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.2) DO NOT STORE KNIVES IN BETWEEN EQUIPMENT, TABLES, WALLS, ETC. TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
|
11/12/2013 | Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF CIGARETTES STORED ON BACK DRY FOOD STORAGE SHELVING--REMOVE FROM ESTABLISHMENT.
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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).
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: OPEN EMPLOYEE DRINK STORED AT SERVICE COUNTER REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SERVICE COUNTER AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SERVICE COUNTER AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SERVICE COUNTER AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SERVICE COUNTER AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: DISCARD BADLY DENTED CANNED FOODS.
Location: Kitchen (back)
- 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) ALL FOOD STORAGE CONTAINERS MUST BE FOOD GRADE (EX. NSF APPROVED); DISCARD ALL NON-FOOD GRADE FOOD STORAGE CONTAINERS.2) ALL UNTENSILS MUST HAVE HANDLES FOR DISPENSING OF FOODS--CORRECTED.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER SINGLE-SERVICE STORAGE (WHERE RICE CARTON HOLDERS ARE STORED). ALL PAPER GOOD PRODUCTS MUST BE STORED ON CLEAN SANITARY SURFACES.
Location: Service counter
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER AND PROPER DOOR SWEEP FOR BACK KITCHEN DOOR.
Location: Kitchen (back)
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN FEB 2013)
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS--CORRECTED.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT ESTABLISHMENT CEILING.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SERVICE COUNTER FLOORS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SERVICE COUNTER FLOORS.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE DAMAGED/RUSTED WALK-IN-COOLER AND KITCHEN SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE DAMAGED/RUSTED WALK-IN-COOLER AND KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER (EX. RAW SHELL EGGS, ONIONS).
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANINGA AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED KITCHEN SHELVING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANINGA AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: AND SODA NOZZELS.
Location: Service counter
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: AND SODA NOZZELS.
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1) DO NOT STORE RICE SCOOPER IN CONTAINER OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.2) DO NOT STORE KNIVES IN BETWEEN EQUIPMENT, TABLES, WALLS, ETC. TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen (back)
- 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) DO NOT STORE RICE SCOOPER IN CONTAINER OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.2) DO NOT STORE KNIVES IN BETWEEN EQUIPMENT, TABLES, WALLS, ETC. TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
|
11/05/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Toxic material(s) separation (corrected on site)
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).
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: OPEN EMPLOYEE DRINK STORED AT SERVICE COUNTER REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SERVICE COUNTER AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SERVICE COUNTER AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SERVICE COUNTER AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SERVICE COUNTER AND KITCHEN REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: DISCARD BADLY DENTED CANNED FOODS.
Location: Kitchen (back)
- 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) ALL FOOD STORAGE CONTAINERS MUST BE FOOD GRADE (EX. NSF APPROVED); DISCARD ALL NON-FOOD GRADE FOOD STORAGE CONTAINERS.2) ALL UNTENSILS MUST HAVE HANDLES FOR DISPENSING OF FOODS.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER SINGLE-SERVICE STORAGE (WHERE RICE CARTON HOLDERS ARE STORED). ALL PAPER GOOD PRODUCTS MUST BE STORED ON CLEAN SANITARY SURFACES.
Location: Service counter
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER AND PROPER DOOR SWEEP FOR BACK KITCHEN DOOR.
Location: Kitchen (back)
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN FEB 2013)
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT ESTABLISHMENT CEILING.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SERVICE COUNTER FLOORS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND SERVICE COUNTER FLOORS.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE DAMAGED/RUSTED WALK-IN-COOLER AND KITCHEN SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE DAMAGED/RUSTED WALK-IN-COOLER AND KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER (EX. RAW SHELL EGGS, ONIONS).
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANINGA AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED KITCHEN SHELVING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANINGA AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: AND SODA NOZZELS.
Location: Service counter
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: AND SODA NOZZELS.
Location: Kitchen
Equipment: Ice machine
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1) DO NOT STORE RICE SCOOPER IN CONTAINER OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.2) DO NOT STORE KNIVES IN BETWEEN EQUIPMENT, TABLES, WALLS, ETC. TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen (back)
- 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: 1) DO NOT STORE RICE SCOOPER IN CONTAINER OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.2) DO NOT STORE KNIVES IN BETWEEN EQUIPMENT, TABLES, WALLS, ETC. TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
|
10/29/2013 | 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: WHEN WAS RICE IN WALK-IN-COOLER COOKED??? ENSURE PROPER DATE-MARKING1) 61 F.2) 110 F.
Location: Walk-in cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: ENSURE PROPER COOLING METHODS OF RICE AT WALK-IN-COOLER.
Location: Walk-in cooler
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Location: Kitchen (back)
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT SERVICE COUNTER AND AT BACK KITCHEN PREP LOCATION--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW; STORE LOW AND AWAY FROM FOOD PREP SURFACES, FOOD AND SINGLE-SERVICE USE ITEMS.
Location: Service counter
- 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: OPEN EMPLOYEE DRINKS LOCATED AT FRONT SERVICE COUNTER AND AT BACK KITCHEN PREP LOCATION--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW; STORE LOW AND AWAY FROM FOOD PREP SURFACES, FOOD AND SINGLE-SERVICE USE ITEMS.
Location: Kitchen (back)
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DATE-MARK ALL RICE AND COOKED FOODS PROPERLY.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL ESTABLISHMENT EQUIPMENT INTERIOR AND EXTERIOR SURFACES (EX. FRYERS).
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL ESTABLISHMENT EQUIPMENT INTERIOR AND EXTERIOR SURFACES (EX. FRYERS).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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.
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. HATS, LOTIONS, PHONES, ETC.
Location: Service counter
- 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: IN PROGRESS:-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES--CLEANING SCHEDULED.
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: IN PROGRESS:-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES--CLEANING SCHEDULED.
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: IN PROGRESS:-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES--CLEANING SCHEDULED.
Location: Restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WHERE NEEDED AT DINING ROOM, SERVICE COUNTER,KITCHEN AND RESTROOMS WHERE NEEDED.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WHERE NEEDED AT DINING ROOM, SERVICE COUNTER,KITCHEN AND RESTROOMS WHERE NEEDED.
Location: Restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WHERE NEEDED AT DINING ROOM, SERVICE COUNTER,KITCHEN AND RESTROOMS WHERE NEEDED.
Location: Service counter
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WHERE NEEDED AT DINING ROOM, SERVICE COUNTER,KITCHEN AND RESTROOMS WHERE NEEDED.
Location: Dining room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHEMENT FLOORS--IMPROVEMENTS NEEDED!!!
Location: Service counter
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHEMENT FLOORS--IMPROVEMENTS NEEDED!!!
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT AT ALL CHEST FREEZERS WHERE MISSING.
Location: Kitchen (back)
Equipment: Chest freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT AT ALL CHEST FREEZERS WHERE MISSING.
Location: Kitchen
Equipment: Cooler/freezer combo
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED DAMAGED DRY STORAGE SHELVING AT BACK KITCHEN.
Location: Kitchen (back)
Equipment: Metal shelving
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.
Location: Service counter
|
07/18/2013 | 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: WHEN WAS RICE IN WALK-IN-COOLER COOKED??? ENSURE PROPER DATE-MARKING1) 61 F.2) 110 F.
Location: Walk-in cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: ENSURE PROPER COOLING METHODS OF RICE AT WALK-IN-COOLER.
Location: Walk-in cooler
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Location: Kitchen (back)
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS LOCATED AT FRONT SERVICE COUNTER AND AT BACK KITCHEN PREP LOCATION--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW; STORE LOW AND AWAY FROM FOOD PREP SURFACES, FOOD AND SINGLE-SERVICE USE ITEMS.
Location: Service counter
- 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: OPEN EMPLOYEE DRINKS LOCATED AT FRONT SERVICE COUNTER AND AT BACK KITCHEN PREP LOCATION--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW; STORE LOW AND AWAY FROM FOOD PREP SURFACES, FOOD AND SINGLE-SERVICE USE ITEMS.
Location: Kitchen (back)
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DATE-MARK ALL RICE AND COOKED FOODS PROPERLY.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL ESTABLISHMENT EQUIPMENT INTERIOR AND EXTERIOR SURFACES (EX. FRYERS).
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL ESTABLISHMENT EQUIPMENT INTERIOR AND EXTERIOR SURFACES (EX. FRYERS).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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.
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. HATS, LOTIONS, PHONES, ETC.
Location: Service counter
- 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: IN PROGRESS:-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING TILES/VENTS.
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: IN PROGRESS:-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING TILES/VENTS.
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: IN PROGRESS:-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING TILES/VENTS.
Location: Restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WHERE NEEDED AT DINING ROOM, SERVICE COUNTER,KITCHEN AND RESTROOMS WHERE NEEDED.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WHERE NEEDED AT DINING ROOM, SERVICE COUNTER,KITCHEN AND RESTROOMS WHERE NEEDED.
Location: Restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WHERE NEEDED AT DINING ROOM, SERVICE COUNTER,KITCHEN AND RESTROOMS WHERE NEEDED.
Location: Service counter
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WHERE NEEDED AT DINING ROOM, SERVICE COUNTER,KITCHEN AND RESTROOMS WHERE NEEDED.
Location: Dining room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHEMENT FLOORS--IMPROVEMENTS NEEDED!!!
Location: Service counter
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHEMENT FLOORS--IMPROVEMENTS NEEDED!!!
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT AT ALL CHEST FREEZERS WHERE MISSING.
Location: Kitchen (back)
Equipment: Chest freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT AT ALL CHEST FREEZERS WHERE MISSING.
Location: Kitchen
Equipment: Cooler/freezer combo
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED DAMAGED DRY STORAGE SHELVING AT BACK KITCHEN.
Location: Kitchen (back)
Equipment: Metal shelving
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.
Location: Service counter
|
07/08/2013 | 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: WHEN WAS RICE IN WALK-IN-COOLER COOKED??? ENSURE PROPER DATE-MARKING1) 61 F.2) 110 F.
Location: Walk-in cooler
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: ENSURE PROPER COOLING METHODS OF RICE AT WALK-IN-COOLER.
Location: Walk-in cooler
- 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: OPEN EMPLOYEE DRINKS LOCATED AT FRONT SERVICE COUNTER AND AT BACK KITCHEN PREP LOCATION--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW; STORE LOW AND AWAY FROM FOOD PREP SURFACES, FOOD AND SINGLE-SERVICE USE ITEMS.
Location: Service counter
- 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: OPEN EMPLOYEE DRINKS LOCATED AT FRONT SERVICE COUNTER AND AT BACK KITCHEN PREP LOCATION--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW; STORE LOW AND AWAY FROM FOOD PREP SURFACES, FOOD AND SINGLE-SERVICE USE ITEMS.
Location: Kitchen (back)
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DATE-MARK ALL RICE AND COOKED FOODS PROPERLY.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL ESTABLISHMENT EQUIPMENT INTERIOR AND EXTERIOR SURFACES (EX. FRYERS).
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL ESTABLISHMENT EQUIPMENT INTERIOR AND EXTERIOR SURFACES (EX. FRYERS).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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.
Location: Kitchen
Equipment: Hand sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. HATS, LOTIONS, PHONES, ETC.
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING TILES/VENTS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING TILES/VENTS.
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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING TILES/VENTS.
Location: Restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT DINING ROOM, SERVICE COUNTER,KITCHEN AND RESTROOMS WHERE NEEDED.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT DINING ROOM, SERVICE COUNTER,KITCHEN AND RESTROOMS WHERE NEEDED.
Location: Restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT DINING ROOM, SERVICE COUNTER,KITCHEN AND RESTROOMS WHERE NEEDED.
Location: Service counter
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT DINING ROOM, SERVICE COUNTER,KITCHEN AND RESTROOMS WHERE NEEDED.
Location: Dining room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHEMENT FLOORS--IMPROVEMENTS NEEDED!!!
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHEMENT FLOORS--IMPROVEMENTS NEEDED!!!
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT AT ALL CHEST FREEZERS WHERE MISSING.
Location: Kitchen (back)
Equipment: Chest freezer
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT AT ALL CHEST FREEZERS WHERE MISSING.
Location: Kitchen
Equipment: Cooler/freezer combo
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED DAMAGED DRY STORAGE SHELVING AT BACK KITCHEN.
Location: Kitchen (back)
Equipment: Metal shelving
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED EXTERIOR SURFACES OF KITCHEN COOLER/FREEZER STAINLESS STEEL COMBO UNIT.-SOILED KITCHEN AND FRONT SERVICE COUNTER SHELVING, CARTS AND COUNTER-TOP SURFACES.-SOILED WALK-IN-COOLER FANGUARDS.-CLEAN AND ORGANIZE ALL FRONT SERVICE COUNTER LOCATIONS AND SHELVING.
Location: Kitchen
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED EXTERIOR SURFACES OF KITCHEN COOLER/FREEZER STAINLESS STEEL COMBO UNIT.-SOILED KITCHEN AND FRONT SERVICE COUNTER SHELVING, CARTS AND COUNTER-TOP SURFACES.-SOILED WALK-IN-COOLER FANGUARDS.-CLEAN AND ORGANIZE ALL FRONT SERVICE COUNTER LOCATIONS AND SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED EXTERIOR SURFACES OF KITCHEN COOLER/FREEZER STAINLESS STEEL COMBO UNIT.-SOILED KITCHEN AND FRONT SERVICE COUNTER SHELVING, CARTS AND COUNTER-TOP SURFACES.-SOILED WALK-IN-COOLER FANGUARDS.-CLEAN AND ORGANIZE ALL FRONT SERVICE COUNTER LOCATIONS AND SHELVING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED EXTERIOR SURFACES OF KITCHEN COOLER/FREEZER STAINLESS STEEL COMBO UNIT.-SOILED KITCHEN AND FRONT SERVICE COUNTER SHELVING, CARTS AND COUNTER-TOP SURFACES.-SOILED WALK-IN-COOLER FANGUARDS.-CLEAN AND ORGANIZE ALL FRONT SERVICE COUNTER LOCATIONS AND SHELVING.
Location: Service counter
|
06/21/2013 | Routine |
| No violation noted during this evaluation. | 04/01/2013 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COOKED NOODLES STORED AT ROOM TEMP; STORE UNDER REFRIGERATION OR HOT-HOLD PROPERLY.
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: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCARD AND DISCONTINUE THIS BEHAVIOR.EMPLOYEE OPEN DRINK STORED AT CASHIER FRONT SERVICE COUNTER LOCATION--DISCONTINUE THIS BEHAVIOR.
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: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCARD AND DISCONTINUE THIS BEHAVIOR.EMPLOYEE OPEN DRINK STORED AT CASHIER FRONT SERVICE COUNTER LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCARD AND DISCONTINUE THIS BEHAVIOR.EMPLOYEE OPEN DRINK STORED AT CASHIER FRONT SERVICE COUNTER LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- 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 EGGS STORED ABOVE READY-TO-EAT FOODS; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS AT KENMORE COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FOOD HANDLERS PREPARING FOOD AND STORING PREP COOKING TRAYS ON TRASH CANS--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen (back)
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FOOD HANDLERS PREPARING FOOD AND STORING PREP COOKING TRAYS ON TRASH CANS--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
Location: Prep area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DINING ROOM INTERIOR SURFACE AND FANGUARDS OF COCA-COLA REFRIGERATION UNIT.
Location: Dining room
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DINING ROOM INTERIOR SURFACE AND FANGUARDS OF COCA-COLA REFRIGERATION UNIT.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DINING ROOM INTERIOR SURFACE AND FANGUARDS OF COCA-COLA REFRIGERATION UNIT.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DINING ROOM INTERIOR SURFACE AND FANGUARDS OF COCA-COLA REFRIGERATION UNIT.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DINING ROOM INTERIOR SURFACE AND FANGUARDS OF COCA-COLA REFRIGERATION UNIT.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DINING ROOM INTERIOR SURFACE AND FANGUARDS OF COCA-COLA REFRIGERATION UNIT.
Location: Kitchen (back)
Equipment: Chest freezer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Womens restroom
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Mens restroom
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: COOKING TRAYS AND OTHER ITEMS STORED IN KITCHEN HANDSINK--REMOVE AND KEEP ACCESSILBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- 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: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS FOR FOOD STORAGE AND USE ONLY APPROVED FOOD-GRADE STORAGE CONTAINERS AND WRAPPINGS (EX. NSF APPROVED).
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD/SNACKS STORED ON 2-BAY PREP SINK AND IN FRONT SERVICE COUNTER REACH-IN-COOLER AND FREEZER--REMOVE AND DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD/SNACKS STORED ON 2-BAY PREP SINK AND IN FRONT SERVICE COUNTER REACH-IN-COOLER AND FREEZER--REMOVE AND DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD/SNACKS STORED ON 2-BAY PREP SINK AND IN FRONT SERVICE COUNTER REACH-IN-COOLER AND FREEZER--REMOVE AND DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- 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: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS INVERTED PROPERLY (EX. RICE CARTONS).
Location: Service counter
- 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: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS INVERTED PROPERLY (EX. RICE CARTONS).
Location: Kitchen (front)
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER DOOR SWEEP FOR BACK DOOR AT BOTTOM OF DOOR TO CLOSE ALL SEALS/GAPS.
Location: Back room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER DOOR SWEEP FOR BACK DOOR AT BOTTOM OF DOOR TO CLOSE ALL SEALS/GAPS.
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM, SERVICE COUNTER AND KITCHEN CEILING VENTS/TILES.
Location: Womens restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM, SERVICE COUNTER AND KITCHEN CEILING VENTS/TILES.
Location: Mens restroom
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM, SERVICE COUNTER AND KITCHEN CEILING VENTS/TILES.
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM, SERVICE COUNTER AND KITCHEN CEILING VENTS/TILES.
Location: Kitchen (front)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM, SERVICE COUNTER AND KITCHEN CEILING VENTS/TILES.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM, SERVICE COUNTER AND KITCHEN CEILING VENTS/TILES.
Location: Dining room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM, SERVICE COUNTER AND KITCHEN CEILING VENTS/TILES.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM, SERVICE COUNTER AND KITCHEN CEILING VENTS/TILES.
Location: Cook line
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS.
Location: Restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS.
Location: Dining room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE ESTABLISHMENT WALLS/FLOORS/CEILING SURFACES.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE ESTABLISHMENT WALLS/FLOORS/CEILING SURFACES.
Location: Kitchen (front)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE ESTABLISHMENT WALLS/FLOORS/CEILING SURFACES.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE ESTABLISHMENT WALLS/FLOORS/CEILING SURFACES.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE ESTABLISHMENT WALLS/FLOORS/CEILING SURFACES.
Location: Walk-in cooler
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS AT BACK KITCHEN CHEST FREEZERS WHERE MISSING.
Location: Kitchen (back)
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.REPAIR WALK-IN-COOLER SELF-CLOSURE DEVICE AT TOP OF WALK-IN-COOLER DOOR SO THAT WALK-IN-COOLER DOOR CLOSES COMPLETELY.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.REPAIR WALK-IN-COOLER SELF-CLOSURE DEVICE AT TOP OF WALK-IN-COOLER DOOR SO THAT WALK-IN-COOLER DOOR CLOSES COMPLETELY.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.REPAIR WALK-IN-COOLER SELF-CLOSURE DEVICE AT TOP OF WALK-IN-COOLER DOOR SO THAT WALK-IN-COOLER DOOR CLOSES COMPLETELY.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.REPAIR WALK-IN-COOLER SELF-CLOSURE DEVICE AT TOP OF WALK-IN-COOLER DOOR SO THAT WALK-IN-COOLER DOOR CLOSES COMPLETELY.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.REPAIR WALK-IN-COOLER SELF-CLOSURE DEVICE AT TOP OF WALK-IN-COOLER DOOR SO THAT WALK-IN-COOLER DOOR CLOSES COMPLETELY.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.REPAIR WALK-IN-COOLER SELF-CLOSURE DEVICE AT TOP OF WALK-IN-COOLER DOOR SO THAT WALK-IN-COOLER DOOR CLOSES COMPLETELY.
Location: Dry storage
Equipment: Metal shelving
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALLK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FRONT CASHIER LOCATION INTERIOR CABINETS, SHELVING AND COUNTER-TOPS.-SOILED KITCHEN AND DRY STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FRONT CASHIER LOCATION INTERIOR CABINETS, SHELVING AND COUNTER-TOPS.-SOILED KITCHEN AND DRY STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FRONT CASHIER LOCATION INTERIOR CABINETS, SHELVING AND COUNTER-TOPS.-SOILED KITCHEN AND DRY STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Service counter
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FRONT CASHIER LOCATION INTERIOR CABINETS, SHELVING AND COUNTER-TOPS.-SOILED KITCHEN AND DRY STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FRONT CASHIER LOCATION INTERIOR CABINETS, SHELVING AND COUNTER-TOPS.-SOILED KITCHEN AND DRY STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FRONT CASHIER LOCATION INTERIOR CABINETS, SHELVING AND COUNTER-TOPS.-SOILED KITCHEN AND DRY STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF FRONT SERVICE COUNTER SODA MACHINE AND SODA MACHINE NOZZELS.
Location: Service counter
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF FRONT SERVICE COUNTER SODA MACHINE AND SODA MACHINE NOZZELS.
Location: Service counter
Equipment: Soda machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Linens food contact (corrected on site)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: REMOVE LINEN TOWEL IN CONTACT WITH FOOD AT WARMER AT FRONT SERVICE COUNTER.DISCONTINUE USE OF PAPERTOWEL LINING AT WALK-IN-COOLER FOOD STORAGE CONTAINERS.ALL LINERS MUST BE FOOD GRADE AND SOUND, SMOOTH AND EASILY CLEANABLE FOR PROPER WIPE-DOWN AND SANITIZING.
Location: Service counter
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: REMOVE LINEN TOWEL IN CONTACT WITH FOOD AT WARMER AT FRONT SERVICE COUNTER.DISCONTINUE USE OF PAPERTOWEL LINING AT WALK-IN-COOLER FOOD STORAGE CONTAINERS.ALL LINERS MUST BE FOOD GRADE AND SOUND, SMOOTH AND EASILY CLEANABLE FOR PROPER WIPE-DOWN AND SANITIZING.
Location: Walk-in cooler
- 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: RICE SCOOPER UTENSILS STORED IN STAGNANT WATER AND IN SOILED RICE CARTON CONTAINERS--DISCONTINUE THIS BEHAVIOR AND STORE ALL UTENSILS ON CLEAN SANITARY SURFACES OR FREE-FLOWING DIP WELL OR IN HOT WATER MAINTAINING AT 135 F OR ABOVE.
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: RICE SCOOPER UTENSILS STORED IN STAGNANT WATER AND IN SOILED RICE CARTON CONTAINERS--DISCONTINUE THIS BEHAVIOR AND STORE ALL UTENSILS ON CLEAN SANITARY SURFACES OR FREE-FLOWING DIP WELL OR IN HOT WATER MAINTAINING AT 135 F OR ABOVE.
Location: Service counter
|
02/26/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Cold holding (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 NOODLES STORED AT ROOM TEMP; STORE UNDER REFRIGERATION OR HOT-HOLD PROPERLY.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCARD AND DISCONTINUE THIS BEHAVIOR.EMPLOYEE OPEN DRINK STORED AT CASHIER FRONT SERVICE COUNTER LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCARD AND DISCONTINUE THIS BEHAVIOR.EMPLOYEE OPEN DRINK STORED AT CASHIER FRONT SERVICE COUNTER LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCARD AND DISCONTINUE THIS BEHAVIOR.EMPLOYEE OPEN DRINK STORED AT CASHIER FRONT SERVICE COUNTER LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- 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 EGGS STORED ABOVE READY-TO-EAT FOODS; STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS AT KENMORE COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FOOD HANDLERS PREPARING FOOD AND STORING PREP COOKING TRAYS ON TRASH CANS--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen (back)
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FOOD HANDLERS PREPARING FOOD AND STORING PREP COOKING TRAYS ON TRASH CANS--DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DINING ROOM INTERIOR SURFACE AND FANGUARDS OF COCA-COLA REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF SERVICE COUNTER COOLERS AND FREEEZERS.-SOILED INTERIOR AND EXTERIOR SURFACES OF ALL ESTABLISHMENT EQUIPMENT ON FRONT SERVICE COUNTER AND AT KITCHEN.-DEFROST, CLEAN AND SANITIZE CHEST FREEZERS.
Location: Dining room
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DINING ROOM INTERIOR SURFACE AND FANGUARDS OF COCA-COLA REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF SERVICE COUNTER COOLERS AND FREEEZERS.-SOILED INTERIOR AND EXTERIOR SURFACES OF ALL ESTABLISHMENT EQUIPMENT ON FRONT SERVICE COUNTER AND AT KITCHEN.-DEFROST, CLEAN AND SANITIZE CHEST FREEZERS.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DINING ROOM INTERIOR SURFACE AND FANGUARDS OF COCA-COLA REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF SERVICE COUNTER COOLERS AND FREEEZERS.-SOILED INTERIOR AND EXTERIOR SURFACES OF ALL ESTABLISHMENT EQUIPMENT ON FRONT SERVICE COUNTER AND AT KITCHEN.-DEFROST, CLEAN AND SANITIZE CHEST FREEZERS.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DINING ROOM INTERIOR SURFACE AND FANGUARDS OF COCA-COLA REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF SERVICE COUNTER COOLERS AND FREEEZERS.-SOILED INTERIOR AND EXTERIOR SURFACES OF ALL ESTABLISHMENT EQUIPMENT ON FRONT SERVICE COUNTER AND AT KITCHEN.-DEFROST, CLEAN AND SANITIZE CHEST FREEZERS.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DINING ROOM INTERIOR SURFACE AND FANGUARDS OF COCA-COLA REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF SERVICE COUNTER COOLERS AND FREEEZERS.-SOILED INTERIOR AND EXTERIOR SURFACES OF ALL ESTABLISHMENT EQUIPMENT ON FRONT SERVICE COUNTER AND AT KITCHEN.-DEFROST, CLEAN AND SANITIZE CHEST FREEZERS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DINING ROOM INTERIOR SURFACE AND FANGUARDS OF COCA-COLA REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF SERVICE COUNTER COOLERS AND FREEEZERS.-SOILED INTERIOR AND EXTERIOR SURFACES OF ALL ESTABLISHMENT EQUIPMENT ON FRONT SERVICE COUNTER AND AT KITCHEN.-DEFROST, CLEAN AND SANITIZE CHEST FREEZERS.
Location: Kitchen (back)
Equipment: Chest freezer
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Womens restroom
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Mens restroom
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: COOKING TRAYS AND OTHER ITEMS STORED IN KITCHEN HANDSINK--REMOVE AND KEEP ACCESSILBLE AT ALL TIMES.
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: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS FOR FOOD STORAGE AND USE ONLY APPROVED FOOD-GRADE STORAGE CONTAINERS AND WRAPPINGS (EX. NSF APPROVED).
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD/SNACKS STORED IN FRONT SERVICE COUNTER REACH-IN-COOLER AND FREEZER--REMOVE AND DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- 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: COOKING TRAYS STORED ON FLOOR AT SERVICE COUNTER AND KITCHEN FLOORS; KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- Single Service/Equipment storage (corrected on site)
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: COOKING TRAYS STORED ON FLOOR AT SERVICE COUNTER AND KITCHEN FLOORS; KEEP ALL UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (front)
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER DOOR SWEEP FOR BACK DOOR AT BOTTOM OF DOOR TO CLOSE ALL SEALS/GAPS.
Location: Back room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER DOOR SWEEP FOR BACK DOOR AT BOTTOM OF DOOR TO CLOSE ALL SEALS/GAPS.
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM, DINING ROOM, SERVICE COUNTER AND KITCHEN CEILING VENTS/TILES.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.
Location: Womens restroom
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM, DINING ROOM, SERVICE COUNTER AND KITCHEN CEILING VENTS/TILES.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.
Location: Mens restroom
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM, DINING ROOM, SERVICE COUNTER AND KITCHEN CEILING VENTS/TILES.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM, DINING ROOM, SERVICE COUNTER AND KITCHEN CEILING VENTS/TILES.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.
Location: Kitchen (front)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM, DINING ROOM, SERVICE COUNTER AND KITCHEN CEILING VENTS/TILES.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM, DINING ROOM, SERVICE COUNTER AND KITCHEN CEILING VENTS/TILES.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.
Location: Dining room
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM, DINING ROOM, SERVICE COUNTER AND KITCHEN CEILING VENTS/TILES.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM, DINING ROOM, SERVICE COUNTER AND KITCHEN CEILING VENTS/TILES.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.
Location: Cook line
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS.
Location: Restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS.
Location: Dining room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT THE ABOVE LOCATIONS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE ESTABLISHMENT WALLS/FLOORS/CEILING SURFACES; INCLUDING WALK-IN-COOLER.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE ESTABLISHMENT WALLS/FLOORS/CEILING SURFACES; INCLUDING WALK-IN-COOLER.
Location: Kitchen (front)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE ESTABLISHMENT WALLS/FLOORS/CEILING SURFACES; INCLUDING WALK-IN-COOLER.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE ESTABLISHMENT WALLS/FLOORS/CEILING SURFACES; INCLUDING WALK-IN-COOLER.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ENTIRE ESTABLISHMENT WALLS/FLOORS/CEILING SURFACES; INCLUDING WALK-IN-COOLER.
Location: Walk-in cooler
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS AT BACK KITCHEN CHEST FREEZERS WHERE MISSING.
Location: Kitchen (back)
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER, KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.REPAIR WALK-IN-COOLER SELF-CLOSURE DEVICE AT TOP OF WALK-IN-COOLER DOOR SO THAT WALK-IN-COOLER DOOR CLOSES COMPLETELY.REPAIR KITCHEN HOOD SYSTEM LEAKS.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER, KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.REPAIR WALK-IN-COOLER SELF-CLOSURE DEVICE AT TOP OF WALK-IN-COOLER DOOR SO THAT WALK-IN-COOLER DOOR CLOSES COMPLETELY.REPAIR KITCHEN HOOD SYSTEM LEAKS.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER, KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.REPAIR WALK-IN-COOLER SELF-CLOSURE DEVICE AT TOP OF WALK-IN-COOLER DOOR SO THAT WALK-IN-COOLER DOOR CLOSES COMPLETELY.REPAIR KITCHEN HOOD SYSTEM LEAKS.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER, KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.REPAIR WALK-IN-COOLER SELF-CLOSURE DEVICE AT TOP OF WALK-IN-COOLER DOOR SO THAT WALK-IN-COOLER DOOR CLOSES COMPLETELY.REPAIR KITCHEN HOOD SYSTEM LEAKS.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER, KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.REPAIR WALK-IN-COOLER SELF-CLOSURE DEVICE AT TOP OF WALK-IN-COOLER DOOR SO THAT WALK-IN-COOLER DOOR CLOSES COMPLETELY.REPAIR KITCHEN HOOD SYSTEM LEAKS.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER, KITCHEN AND DRY STORAGE SHELVING WHERE NEEDED.REPAIR WALK-IN-COOLER SELF-CLOSURE DEVICE AT TOP OF WALK-IN-COOLER DOOR SO THAT WALK-IN-COOLER DOOR CLOSES COMPLETELY.REPAIR KITCHEN HOOD SYSTEM LEAKS.
Location: Dry storage
Equipment: Metal shelving
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALLK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FRONT CASHIER LOCATION INTERIOR CABINETS, SHELVING AND COUNTER-TOPS.-SOILED KITCHEN AND DRY STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FRONT CASHIER LOCATION INTERIOR CABINETS, SHELVING AND COUNTER-TOPS.-SOILED KITCHEN AND DRY STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FRONT CASHIER LOCATION INTERIOR CABINETS, SHELVING AND COUNTER-TOPS.-SOILED KITCHEN AND DRY STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Service counter
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FRONT CASHIER LOCATION INTERIOR CABINETS, SHELVING AND COUNTER-TOPS.-SOILED KITCHEN AND DRY STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FRONT CASHIER LOCATION INTERIOR CABINETS, SHELVING AND COUNTER-TOPS.-SOILED KITCHEN AND DRY STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FRONT CASHIER LOCATION INTERIOR CABINETS, SHELVING AND COUNTER-TOPS.-SOILED KITCHEN AND DRY STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF FRONT SERVICE COUNTER ICE BIN (EX. INTERIOR MOLD BUILD-UP ON WALLS OF ICE BIN).IMPROVE ROUTINE CLEANING AND SANITIZING OF FRONT SERVICE COUNTER SODA MACHINE AND SODA MACHINE NOZZELS.
Location: Service counter
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF FRONT SERVICE COUNTER ICE BIN (EX. INTERIOR MOLD BUILD-UP ON WALLS OF ICE BIN).IMPROVE ROUTINE CLEANING AND SANITIZING OF FRONT SERVICE COUNTER SODA MACHINE AND SODA MACHINE NOZZELS.
Location: Service counter
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: REMOVE LINEN TOWEL IN CONTACT WITH FOOD AT WARMER AT FRONT SERVICE COUNTER.DISCONTINUE USE OF PAPERTOWEL LINING AT WALK-IN-COOLER FOOD STORAGE CONTAINERS.ALL LINERS MUST BE FOOD GRADE AND SOUND, SMOOTH AND EASILY CLEANABLE FOR PROPER WIPE-DOWN AND SANITIZING.
Location: Service counter
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: REMOVE LINEN TOWEL IN CONTACT WITH FOOD AT WARMER AT FRONT SERVICE COUNTER.DISCONTINUE USE OF PAPERTOWEL LINING AT WALK-IN-COOLER FOOD STORAGE CONTAINERS.ALL LINERS MUST BE FOOD GRADE AND SOUND, SMOOTH AND EASILY CLEANABLE FOR PROPER WIPE-DOWN AND SANITIZING.
Location: Walk-in cooler
|
02/06/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Restrain all CO2 tanks.
- 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 in 3 containers at room temperature at 66-70 deg F. Hold at 41 deg F or below. Disposed of at time of inspection.
Location: Kitchen
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Keep time marked on egg rolls or chicken at room temperature. Dispose of after 4 hours at room temperature. All foods without time mark will be disposed of during inspection.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean outside of bulk food containers.
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: In place sanitizer not reading. Please maintain at 50-100ppm. CORRECTED
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Label bulk food containers.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair ceiling leaks in back kitchen and bathrooms. Replace stained ceiling tiles.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair ceiling leaks in back kitchen and bathrooms. Replace stained ceiling tiles.
Location: Restroom
- 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: Containers of raw chicken and raw beef below wok station. Discontinue. Store in refrigeration away from possible contaimination.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelves in walk in cooler.
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove wood board/shelf from walk in cooler.
Location: Kitchen
|
05/24/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Restrain all CO2 tanks.
- 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 in 3 containers at room temperature at 66-70 deg F. Hold at 41 deg F or below. Disposed of at time of inspection.
Location: Kitchen
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Keep time marked on egg rolls or chicken at room temperature. Dispose of after 4 hours at room temperature. All foods without time mark will be disposed of during inspection.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean outside of bulk food containers.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer not reading. Please maintain at 50-100ppm. CORRECTED
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Label bulk food containers.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair ceiling leaks in back kitchen and bathrooms. Replace stained ceiling tiles.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair ceiling leaks in back kitchen and bathrooms. Replace stained ceiling tiles.
Location: Restroom
- 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: Containers of raw chicken and raw beef below wok station. Discontinue. Store in refrigeration away from possible contaimination.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean shelves in walk in cooler.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove wood board/shelf from walk in cooler.
Location: Kitchen
|
05/17/2012 | 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: fresh garlic and oil mixture - no temperature control.
Location: Cook line
Equipment: -
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Scooping ice with cup. Keep hands out of ice.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Ex. after returning from eating.
- 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
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Knives on knife rack, small rice cooker and stainless steel top.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Knives on knife rack, small rice cooker and stainless steel top.
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: In-place sanitizer - change out more frequently.
Location: Kitchen (front)
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: Beneath and behind equipment, front and rear.
Location: Kitchen
- 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.
Equipment: Upright cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Sauce lids duct-taped and in disrepair.
Location: Kitchen (front)
- 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: Stored on floor.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Interior of chemical cupboard.Exterior of white refrigerator and freezer/surrounding.
Location: Kitchen (front)
Equipment: ------------ Miscellaneous -----------
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: sauce containers, bulk containers
Location: Kitchen
|
01/27/2012 | 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: fresh garlic and oil mixture - no temperature control.
Location: Cook line
Equipment: -
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Scooping ice with cup. Keep hands out of ice.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Ex. after returning from eating.
- 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
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Knives on knife rack, small rice cooker and stainless steel top.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Knives on knife rack, small rice cooker and stainless steel top.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In-place sanitizer - change out more frequently.
Location: Kitchen (front)
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: Beneath and behind equipment, front and rear.
Location: Kitchen
- 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.
Equipment: Upright cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Sauce lids duct-taped and in disrepair.
Location: Kitchen (front)
- 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: Stored on floor.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Interior of chemical cupboard.Exterior of white refrigerator and freezer/surrounding.
Location: Kitchen (front)
Equipment: ------------ Miscellaneous -----------
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: sauce containers, bulk containers
Location: Kitchen
|
01/18/2012 | 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: fresh garlic and oil mixture - no temperature control.
Location: Cook line
Equipment: -
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Scooping ice with cup. Keep hands out of ice.
- 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.
Comments: Ex. after returning from eating.
- 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
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Knives on knife rack, small rice cooker and stainless steel top.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Knives on knife rack, small rice cooker and stainless steel top.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In-place sanitizer - change out more frequently.
Location: Kitchen (front)
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: Beneath and behind equipment, front and rear.
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.
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Sauce lids duct-taped and in disrepair.
Location: Kitchen (front)
- 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: Stored on floor.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Interior of chemical cupboard.Exterior of white refrigerator and freezer/surrounding.
Location: Kitchen (front)
Equipment: ------------ Miscellaneous -----------
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: sauce containers, bulk containers
Location: Kitchen
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01/10/2012 | Routine |
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