- 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: WIPING CLOTH BLEACH WATER TOO STRONG. KEEP AT 1 TBSP. PER GAL. OF WATER.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) CLEAN FLOOR UNDER THE 3--BAY SINK.--10/15 --WORK ON THIS.2) CLEAN FLOOR IN WALK--IN COOLER. -- 10/15 -- OK.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: KEEP MOIST WIPING CLOTHS IN BLEACH WATER BETWEEN USE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN TOP SHELF IN WALK--IN COOLER.2) CLEAN TWO TRAYS HAOLDING INGREDIENT CONTAINERS.3) REMOVE 2 TORN FOIL PIECES ABOVE CHARBROILER.4) CLEAN AREA UNDER THE CHARBROILER.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE LARGER OF THE TWO GREASE TRAPS HAS AN ODOR. CLEAN THE GREASE TRAP AS NEEDED.
Location: Three bay area
|
10/15/2014 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: WIPING CLOTH BLEACH WATER TOO STRONG. KEEP AT 1 TBSP. PER GAL. OF WATER.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) CLEAN FLOOR UNDER THE 3--BAY SINK.2) CLEAN FLOOR IN WALK--IN COOLER.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: KEEP MOIST WIPING CLOTHS IN BLEACH WATER BETWEEN USE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN TOP SHELF IN WALK--IN COOLER.2) CLEAN TWO TRAYS HAOLDING INGREDIENT CONTAINERS.3) REMOVE 2 TORN FOIL PIECES ABOVE CHARBROILER.4) CLEAN AREA UNDER THE CHARBROILER.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE LARGER OF THE TWO GREASE TRAPS HAS AN ODOR. CLEAN THE GREASE TRAP AS NEEDED.
Location: Three bay area
|
10/08/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED (CHARBROILED CHCKEN HAD COOLED DOWN TO 100 DEGREES APPRX., SETTING OUT. REHEAT CHICKEN TO 165 DEGREES AND HOLD N STEAM TABLE AT 135 F ( OR MORE ). OR PLACE IN COOLER AND CHILL TO 41 F OR LESS. --
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE INSIDE--LOWER AREA OF THE PREP. COOLER.
Location: Cook line
Equipment: Prep Top Cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN WALK--IN COOLER FLOOR.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: ANY MOIST WIPING CLOTHS SHOULD BE STORED IN BLEACH WATER BETWEEN USE.
Location: Kitchen
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FOLLOWING AREAS:1) FRONT OF THE FRYERS.---( OK.)2)LEFT END OF WOK STOVE. --- (FNISH)3) UPPER--BACK SURFACE OF WOK STOVE. --- (FNISH).4) CONTAINERS OF INGREDIENTS ON SHEET PAN, ALSO THE SPOON. --- (OK)5) REAR PREP. TABLE AND LOWER SHELF. --- (OK)6) PREP. COOLER TOP EXSXTERIOR. --- (OK)7) WALK--IN COOLER SHELVES. --- (OK)8) CLEAN WALK--IN COOLER SHELVES. --- (OK)
Location: Cook line
- Bulk food improperly labeled (corrected)
Bulk unpackaged foods are not properly labeled.
Correction: Bulk unpackaged food for self service or portioned to the customer specifications shall have the manufacturer or processor's label.
Comments: CLEAN AND LABEL 2 GRAY AND 2 WHITE BULK CONTAINERS (FOR SALT, SUGAR, ETC.). ALSO CLEAN AND LABEL THE CORN STARCH CONTAINER. (LABEL THE BULK BARRELLS IN ENGLISH SUCH AS 'FLOUR', 'SALT', ETC.
Location: Kitchen
|
03/27/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED (CHARBROILED CHCKEN HAD COOLED DOWN TO 100 DEGREES APPRX., SETTING OUT. REHEAT CHICKEN TO 165 DEGREES AND HOLD N STEAM TABLE AT 135 F ( OR MORE ). OR PLACE IN COOLER AND CHILL TO 41 F OR LESS. --
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE INSIDE--LOWER AREA OF THE PREP. COOLER.
Location: Cook line
Equipment: Prep Top Cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN WALK--IN COOLER FLOOR.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: ANY MOIST WIPING CLOTHS SHOULD BE STORED IN BLEACH WATER BETWEEN USE.
Location: Kitchen
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FOLLOWING AREAS:1) FRONT OF THE FRYERS.2)LEFT END OF WOK STOVE.3) UPPER--BACK SURFACE OF WOK STOVE.4) CONTAINERS OF INGREDIENTS ON SHEET PAN, ALSO THE SPOON.5) REAR PREP. TABLE AND LOWER SHELF.6) PREP. COOLER TOP EXSXTERIOR.7) WALK--IN COOLER SHELVES.8) CLEAN WALK--IN COOLER SHELVES.
Location: Cook line
- Bulk food improperly labeled
Bulk unpackaged foods are not properly labeled.
Correction: Bulk unpackaged food for self service or portioned to the customer specifications shall have the manufacturer or processor's label.
Comments: CLEAN AND LABEL 2 GRAY AND 2 WHITE BULK CONTAINERS (FOR SALT, SUGAR, ETC.). ALSO CLEAN AND LABEL THE CORN STARCH CONTAINER.
Location: Kitchen
|
03/20/2014 | Routine |
- 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: CLEAN THE FOLLOWING :1) 3-BAY FAUCETS (AND BEHIND FAUCET HANDLES). -- 7/24 --( FINISH CLEANING ).2) FRONT HAND SINK TOP AREA INCLUDING BEHIND FAUCET. -- 7/24 -- (FINISH CLEANING).3) AROUND WALK--IN COOLER DOOR HANDLE.4) FLOUR AND CORN STARCH BARRELLS/LIDS.5 TOP OF GREASE TRAP.-- 7/24 --- (FINISH CLEANING).6) FRONT AND SIDE OF RIGHT FRYER.7) PREP. COOLER EXTERIOR TOP/FRONT SURFACES.8) STOVE TOP AND RICE COOKER.9) BOTH PREP. TABLE LOWER SHELVES.10) FRONT OUTSIDE SURFACE OF ICE MACHINE LID.
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: CLEAN THE FOLLOWING :1) 3-BAY FAUCETS (AND BEHIND FAUCET HANDLES). -- 7/24 --( FINISH CLEANING ).2) FRONT HAND SINK TOP AREA INCLUDING BEHIND FAUCET. -- 7/24 -- (FINISH CLEANING).3) AROUND WALK--IN COOLER DOOR HANDLE.4) FLOUR AND CORN STARCH BARRELLS/LIDS.5 TOP OF GREASE TRAP.-- 7/24 --- (FINISH CLEANING).6) FRONT AND SIDE OF RIGHT FRYER.7) PREP. COOLER EXTERIOR TOP/FRONT SURFACES.8) STOVE TOP AND RICE COOKER.9) BOTH PREP. TABLE LOWER SHELVES.10) FRONT OUTSIDE SURFACE OF ICE MACHINE LID.
Location: Cook line
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG UP THE DAMP MOP BETWEEN USE.
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.
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: CLEAN WALK--IN COOLER FLOOR AS NEEDED.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 2 MOIST WIPING CLOTHS SETTING ON TABLE OR COOK--LINE EQUIPMENT. RETURN TO BLEACH WATER WHEN NOT USING. -- CORRECTED --OK.
Location: Cook line
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 2 MOIST WIPING CLOTHS SETTING ON TABLE OR COOK--LINE EQUIPMENT. RETURN TO BLEACH WATER WHEN NOT USING. -- CORRECTED --OK.
Location: Kitchen
|
07/24/2013 | Recheck |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN FRONT HAND SINK BEHIND FAUCETS. -- OK -- RECAULK ALONG BACK OF SINK.
Location: Service counter
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULE TO TAKE FOOD SAFETY CLASS AND EXAM AS DISCUSSED.2/27 -- OWNER SAID HE WILL NOW HAVE TO TAKE THE SERV SAFE EXAM OVER AGAIN, WHICH WILL BE SOMETIME IN APRIL.
- 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: CLEAN EXHAUST HOOD LOWER--BACK SURFACES --- INCLUDING FILTERS.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) CLEAN THE WALL JUST ABOVE/BEHIND THE 3--BAY SINK.--OK.2) CLEAN FLOOR IN WALK--IN COOLER UNDER SHELVES. -- OK.3) CLEAN FLOOR AROUND THE 2 MAIN BARRELLS (FOR FLOUR, ETC.). -- OK.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: USE CLEAN WIPING CLOTHS AND RINSE IN BLEACH WATER BETWEEN USE. (USE 1 TBSP. BLEACH PER GAL. WATER).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FOLLOWING :1) FRONT PART OF FRYERS.-- OK.2) CORN STARCH CONTAINER. -- OK.3) FRONT AND TOP OF THE PREP. COOLER -- OK.4) ON AND AROUND CHARBROILER. -- OK.5) AROUND WALK--IN COOLER DOOR HANDLE. -- NOT DONE.6) 3--BAY SINK WASH BIN (PLASTIC CONTAINER). -- NOT DONE.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP DRIED UP IN THE DISPENSER AT FRONT HAND SINK. REPLACE OR REFILL DISPENSER.
Location: Service counter
|
07/15/2013 | Recheck |
- 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: CLEAN THE FOLLOWING :1) 3-BAY FAUCETS (AND BEHIND FAUCET HANDLES).2) FRONT HAND SINK TOP AREA INCLUDING BEHIND FAUCET.3) AROUND WALK--IN COOLER DOOR HANDLE.4) FLOUR AND CORN STARCH BARRELLS/LIDS.5 TOP OF GREASE TRAP.6) FRONT AND SIDE OF RIGHT FRYER.7) PREP. COOLER EXTERIOR TOP/FRONT SURFACES.8) STOVE TOP AND RICE COOKER.9) BOTH PREP. TABLE LOWER SHELVES.10) FRONT OUTSIDE SURFACE OF ICE MACHINE LID.
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: CLEAN THE FOLLOWING :1) 3-BAY FAUCETS (AND BEHIND FAUCET HANDLES).2) FRONT HAND SINK TOP AREA INCLUDING BEHIND FAUCET.3) AROUND WALK--IN COOLER DOOR HANDLE.4) FLOUR AND CORN STARCH BARRELLS/LIDS.5 TOP OF GREASE TRAP.6) FRONT AND SIDE OF RIGHT FRYER.7) PREP. COOLER EXTERIOR TOP/FRONT SURFACES.8) STOVE TOP AND RICE COOKER.9) BOTH PREP. TABLE LOWER SHELVES.10) FRONT OUTSIDE SURFACE OF ICE MACHINE LID.
Location: Cook line
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG UP THE DAMP MOP BETWEEN USE.
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.
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: CLEAN WALK--IN COOLER FLOOR AS NEEDED.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 2 MOIST WIPING CLOTHS SETTING ON TABLE OR COOK--LINE EQUIPMENT. RETURN TO BLEACH WATER WHEN NOT USING. -- CORRECTED --OK.
Location: Cook line
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 2 MOIST WIPING CLOTHS SETTING ON TABLE OR COOK--LINE EQUIPMENT. RETURN TO BLEACH WATER WHEN NOT USING. -- CORRECTED --OK.
Location: Kitchen
|
07/10/2013 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN FRONT HAND SINK BEHIND FAUCETS. -- OK -- RECAULK ALONG BACK OF SINK.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULE TO TAKE FOOD SAFETY CLASS AND EXAM AS DISCUSSED.2/27 -- OWNER SAID HE WILL NOW HAVE TO TAKE THE SERV SAFE EXAM OVER AGAIN, WHICH WILL BE SOMETIME IN APRIL.
- 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: CLEAN EXHAUST HOOD LOWER--BACK SURFACES --- INCLUDING FILTERS.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) CLEAN THE WALL JUST ABOVE/BEHIND THE 3--BAY SINK.--OK.2) CLEAN FLOOR IN WALK--IN COOLER UNDER SHELVES. -- OK.3) CLEAN FLOOR AROUND THE 2 MAIN BARRELLS (FOR FLOUR, ETC.). -- OK.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: USE CLEAN WIPING CLOTHS AND RINSE IN BLEACH WATER BETWEEN USE. (USE 1 TBSP. BLEACH PER GAL. WATER).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FOLLOWING :1) FRONT PART OF FRYERS.-- OK.2) CORN STARCH CONTAINER. -- OK.3) FRONT AND TOP OF THE PREP. COOLER -- OK.4) ON AND AROUND CHARBROILER. -- OK.5) AROUND WALK--IN COOLER DOOR HANDLE. -- NOT DONE.6) 3--BAY SINK WASH BIN (PLASTIC CONTAINER). -- NOT DONE.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP DRIED UP IN THE DISPENSER AT FRONT HAND SINK. REPLACE OR REFILL DISPENSER.
Location: Service counter
|
06/24/2013 | Recheck |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN FRONT HAND SINK BEHIND FAUCETS. -- OK -- RECAULK ALONG BACK OF SINK.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULE TO TAKE FOOD SAFETY CLASS AND EXAM AS DISCUSSED.2/27 -- OWNER SAID HE WILL NOW HAVE TO TAKE THE SERV SAFE EXAM OVER AGAIN, WHICH WILL BE SOMETIME IN APRIL.
- 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: CLEAN EXHAUST HOOD LOWER--BACK SURFACES --- INCLUDING FILTERS.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) CLEAN THE WALL JUST ABOVE/BEHIND THE 3--BAY SINK.--OK.2) CLEAN FLOOR IN WALK--IN COOLER UNDER SHELVES. -- OK.3) CLEAN FLOOR AROUND THE 2 MAIN BARRELLS (FOR FLOUR, ETC.). -- OK.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: USE CLEAN WIPING CLOTHS AND RINSE IN BLEACH WATER BETWEEN USE. (USE 1 TBSP. BLEACH PER GAL. WATER).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FOLLOWING :1) FRONT PART OF FRYERS.-- OK.2) CORN STARCH CONTAINER. -- OK.3) FRONT AND TOP OF THE PREP. COOLER -- OK.4) ON AND AROUND CHARBROILER. -- OK.5) AROUND WALK--IN COOLER DOOR HANDLE. -- NOT DONE.6) 3--BAY SINK WASH BIN (PLASTIC CONTAINER). -- NOT DONE.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP DRIED UP IN THE DISPENSER AT FRONT HAND SINK. REPLACE OR REFILL DISPENSER.
Location: Service counter
|
05/29/2013 | Recheck |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN FRONT HAND SINK BEHIND FAUCETS. -- OK -- RECAULK ALONG BACK OF SINK.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULE TO TAKE FOOD SAFETY CLASS AND EXAM AS DISCUSSED.2/27 -- OWNER SAID HE WILL NOW HAVE TO TAKE THE SERV SAFE EXAM OVER AGAIN, WHICH WILL BE SOMETIME IN APRIL.
- 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: CLEAN EXHAUST HOOD LOWER--BACK SURFACES --- INCLUDING FILTERS.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) CLEAN THE WALL JUST ABOVE/BEHIND THE 3--BAY SINK.--OK.2) CLEAN FLOOR IN WALK--IN COOLER UNDER SHELVES. -- OK.3) CLEAN FLOOR AROUND THE 2 MAIN BARRELLS (FOR FLOUR, ETC.). -- OK.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: USE CLEAN WIPING CLOTHS AND RINSE IN BLEACH WATER BETWEEN USE. (USE 1 TBSP. BLEACH PER GAL. WATER).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FOLLOWING :1) FRONT PART OF FRYERS.-- OK.2) CORN STARCH CONTAINER. -- OK.3) FRONT AND TOP OF THE PREP. COOLER -- OK.4) ON AND AROUND CHARBROILER. -- OK.5) AROUND WALK--IN COOLER DOOR HANDLE. -- NOT DONE.6) 3--BAY SINK WASH BIN (PLASTIC CONTAINER). -- NOT DONE.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP DRIED UP IN THE DISPENSER AT FRONT HAND SINK. REPLACE OR REFILL DISPENSER.
Location: Service counter
|
04/29/2013 | Recheck |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN FRONT HAND SINK BEHIND FAUCETS. -- OK -- RECAULK ALONG BACK OF SINK.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULE TO TAKE FOOD SAFETY CLASS AND EXAM AS DISCUSSED.2/27 -- OWNER SAID HE WILL NOW HAVE TO TAKE THE SERV SAFE EXAM OVER AGAIN, WHICH WILL BE SOMETIME IN APRIL.
- 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: CLEAN EXHAUST HOOD LOWER--BACK SURFACES --- INCLUDING FILTERS.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) CLEAN THE WALL JUST ABOVE/BEHIND THE 3--BAY SINK.--OK.2) CLEAN FLOOR IN WALK--IN COOLER UNDER SHELVES. -- OK.3) CLEAN FLOOR AROUND THE 2 MAIN BARRELLS (FOR FLOUR, ETC.). -- OK.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: USE CLEAN WIPING CLOTHS AND RINSE IN BLEACH WATER BETWEEN USE. (USE 1 TBSP. BLEACH PER GAL. WATER).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FOLLOWING :1) FRONT PART OF FRYERS.-- OK.2) CORN STARCH CONTAINER. -- OK.3) FRONT AND TOP OF THE PREP. COOLER -- OK.4) ON AND AROUND CHARBROILER. -- OK.5) AROUND WALK--IN COOLER DOOR HANDLE. -- NOT DONE.6) 3--BAY SINK WASH BIN (PLASTIC CONTAINER). -- NOT DONE.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP DRIED UP IN THE DISPENSER AT FRONT HAND SINK. REPLACE OR REFILL DISPENSER.
Location: Service counter
|
02/27/2013 | Recheck |
- 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) SOME DUST HAS ACCUMULATED ON THE RIGHT END OF THE MENU SIGN (RELATIVELY CLOSE TO THE STEAM TABLE AREA). CLEAN SING AS NEEDED.2) CLEAN SOME FLOOR AREA AROUND/BEHIND FLOUR BARRELLS, ETC.
Location: Service counter
|
02/27/2013 | Non-Illness Complaint Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: OWNER IS STILL WAITING TO HEAR BACK ABOUT HIS TEST RESULTS.
- 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) SOME DUST HAS ACCUMULATED ON THE RIGHT END OF THE MENU SIGN (RELATIVELY CLOSE TO THE STEAM TABLE AREA). CLEAN SING AS NEEDED.2) CLEAN SOME FLOOR AREA AROUND/BEHIND FLOUR BARRELLS, ETC.
Location: Service counter
|
02/21/2013 | Non-Illness Complaint Recheck |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) SOME DUST HAS ACCUMULATED ON THE RIGHT END OF THE MENU SIGN (RELATIVELY CLOSE TO THE STEAM TABLE AREA). CLEAN SING AS NEEDED.2) CLEAN SOME FLOOR AREA AROUND/BEHIND FLOUR BARRELLS, ETC.
Location: Service counter
|
02/06/2013 | Non-Illness Complaint |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN FRONT HAND SINK BEHIND FAUCETS. -- OK -- RECAULK ALONG BACK OF SINK.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULE TO TAKE FOOD SAFETY CLASS AND EXAM AS DISCUSSED.
- 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: CLEAN EXHAUST HOOD LOWER--BACK SURFACES --- INCLUDING FILTERS.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) CLEAN THE WALL JUST ABOVE/BEHIND THE 3--BAY SINK.--OK.2) CLEAN FLOOR IN WALK--IN COOLER UNDER SHELVES. -- OK.3) CLEAN FLOOR AROUND THE 2 MAIN BARRELLS (FOR FLOUR, ETC.). -- OK.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: USE CLEAN WIPING CLOTHS AND RINSE IN BLEACH WATER BETWEEN USE. (USE 1 TBSP. BLEACH PER GAL. WATER).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FOLLOWING :1) FRONT PART OF FRYERS.-- OK.2) CORN STARCH CONTAINER. -- OK.3) FRONT AND TOP OF THE PREP. COOLER -- OK.4) ON AND AROUND CHARBROILER. -- OK.5) AROUND WALK--IN COOLER DOOR HANDLE. -- NOT DONE.6) 3--BAY SINK WASH BIN (PLASTIC CONTAINER). -- NOT DONE.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP DRIED UP IN THE DISPENSER AT FRONT HAND SINK. REPLACE OR REFILL DISPENSER.
Location: Service counter
|
01/23/2013 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN FRONT HAND SINK BEHIND FAUCETS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULE TO TAKE FOOD SAFETY CLASS AND EXAM AS DISCUSSED.
- 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: CLEAN EXHAUST HOOD LOWER--BACK SURFACES --- INCLUDING FILTERS.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) CLEAN THE WALL JUST ABOVE/BEHIND THE 3--BAY SINK.2) CLEAN FLOOR IN WALK--IN COOLER UNDER SHELVES. -- OK.3) CLEAN FLOOR AROUND THE 2 MAIN BARRELLS (FOR FLOUR, ETC.). -- OK.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: USE CLEAN WIPING CLOTHS AND RINSE IN BLEACH WATER BETWEEN USE. (USE 1 TBSP. BLEACH PER GAL. WATER).
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FOLLOWING :1) FRONT PART OF FRYERS.-- OK.2) CORN STARCH CONTAINER. -- OK.3) FRONT AND TOP OF THE PREP. COOLER -- OK.4) ON AND AROUND CHARBROILER. -- OK.5) AROUND WALK--IN COOLER DOOR HANDLE. -- NOT DONE.6) 3--BAY SINK WASH BIN (PLASTIC CONTAINER). -- NOT DONE.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP DRIED UP IN THE DISPENSER AT FRONT HAND SINK. REPLACE OR REFILL DISPENSER.
Location: Service counter
|
01/02/2013 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN FRONT HAND SINK BEHIND FAUCETS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULE TO TAKE FOOD SAFETY CLASS AND EXAM AS DISCUSSED.
- 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: CLEAN EXHAUST HOOD LOWER--BACK SURFACES --- INCLUDING FILTERS.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) CLEAN THE WALL JUST ABOVE/BEHIND THE 3--BAY SINK.2) CLEAN FLOOR IN WALK--IN COOLER UNDER SHELVES.3) CLEAN FLOOR AROUND THE 2 MAIN BARRELLS (FOR FLOUR, ETC.).
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: USE CLEAN WIPING CLOTHS AND RINSE IN BLEACH WATER BETWEEN USE. (USE 1 TBSP. BLEACH PER GAL. WATER).
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FOLLOWING :1) FRONT PART OF FRYERS.2) CORN STARCH CONTAINER.3) FRONT AND TOP OF THE PREP. COOLER4) ON AND AROUND CHARBROILER.5) AROUND WALK--IN COOLER DOOR HANDLE.6) 3--BAY SINK WASH BIN (PLASTIC CONTAINER).
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP DRIED UP IN THE DISPENSER AT FRONT HAND SINK. REPLACE OR REFILL DISPENSER.
Location: Service counter
|
12/12/2012 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FOLLOWING:1) EXTERIOR OF PREP. COOLER.2) EXTERIOR OF THE FRYERS -- CHARBROILER -- TOP OF COOK--LINE GREASE TRAP, AND BOTTOM SHELF OF PREP. TABLE.5/24 -- FINISH CLEANING PREP. TABLE SHELVES AND AROUND CHARBROILER, ETC.
Location: Cook line
- 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: CLEAN AND SANITIZE THE INSIDE -- LOWER SURFACE OF THE 2--DOOR REACH--IN FREEZER.
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: COMPLETE REPAIR OF THE FRONT HAND SINK.
Location: Service counter
- 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: CLEAN THE EXHAUST HOOD FILTERS AS NEEDED.
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: CLEAN WALK-IN COOLER FLOOR -- ESPECIALLY UNDER SHELVES.5/17 -- IMPROVEMENT WAS MADE -- FINISH AS DISCUSSED.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: STORE WIPING CLOTHS IN BLEACH WATER BETWEEN USE.
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 5/12 -- REPLACE SOME WIPING CLOTHS MORE OFTEN AND PLACE THEM IN BLEACH WATER BETWEEN USE.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
|
06/01/2012 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FOLLOWING:1) EXTERIOR OF PREP. COOLER.2) EXTERIOR OF THE FRYERS -- CHARBROILER -- TOP OF COOK--LINE GREASE TRAP, AND BOTTOM SHELF OF PREP. TABLE.5/24 -- FINISH CLEANING PREP. TABLE SHELVES AND AROUND CHARBROILER, ETC.
Location: Cook line
- 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: CLEAN AND SANITIZE THE INSIDE -- LOWER SURFACE OF THE 2--DOOR REACH--IN FREEZER.
Location: Kitchen
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: COMPLETE REPAIR OF THE FRONT HAND SINK.
Location: Service counter
- 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: CLEAN THE EXHAUST HOOD FILTERS AS NEEDED.
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: CLEAN WALK-IN COOLER FLOOR -- ESPECIALLY UNDER SHELVES.5/17 -- IMPROVEMENT WAS MADE -- FINISH AS DISCUSSED.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: STORE WIPING CLOTHS IN BLEACH WATER BETWEEN USE.
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 5/12 -- REPLACE SOME WIPING CLOTHS MORE OFTEN AND PLACE THEM IN BLEACH WATER BETWEEN USE.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
|
05/24/2012 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FOLLOWING:1) EXTERIOR OF PREP. COOLER.2) EXTERIOR OF THE FRYERS -- CHARBROILER -- TOP OF COOK--LINE GREASE TRAP, AND BOTTOM SHELF OF PREP. TABLE.
Location: Cook line
- 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: CLEAN AND SANITIZE THE INSIDE -- LOWER SURFACE OF THE 2--DOOR REACH--IN FREEZER.
Location: Kitchen
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: COMPLETE REPAIR OF THE FRONT HAND SINK.
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: CLEAN THE EXHAUST HOOD FILTERS AS NEEDED.
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: CLEAN WALK-IN COOLER FLOOR -- ESPECIALLY UNDER SHELVES.5/17 -- IMPROVEMENT WAS MADE -- FINISH AS DISCUSSED.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: STORE WIPING CLOTHS IN BLEACH WATER BETWEEN USE.
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 5/12 -- REPLACE SOME WIPING CLOTHS MORE OFTEN AND PLACE THEM IN BLEACH WATER BETWEEN USE.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
|
05/17/2012 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FOLLOWING:1) EXTERIOR OF PREP. COOLER.2) EXTERIOR OF THE FRYERS -- CHARBROILER -- TOP OF COOK--LINE GREASE TRAP, AND BOTTOM SHELF OF PREP. TABLE.
Location: Cook line
- 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: CLEAN AND SANITIZE THE INSIDE -- LOWER SURFACE OF THE 2--DOOR REACH--IN FREEZER.
Location: Kitchen
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: COMPLETE REPAIR OF THE FRONT HAND SINK.
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: CLEAN THE EXHAUST HOOD FILTERS AS NEEDED.
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: CLEAN WALK-IN COOLER FLOOR -- ESPECIALLY UNDER SHELVES.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: STORE WIPING CLOTHS IN BLEACH WATER BETWEEN USE.
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
|
05/10/2012 | Routine |
Restaurant representatives - add corrected or new information about FuJun Cafe, 3919 LAFAYETTE RD, Indianapolis, IN »