- 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: SANITIZER (BLEACH) WATER FOR WIPING CLOTHS WAS SET UP OR CHANGED DURING THE INSPECTION. CORRECTED -- OK.
Location: Cook line
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the cLABELommon name of the food item.
Comments: LABEL 6 BULK INGREDIENT CONTAINERS IN ENGLISH.
Location: Kitchen (back)
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: THE 2 WOODEN PIECES (CUT FROM THE TRUNK OF A TREE) USED MOSTLY UNDER CUTTING BOARDS MUST BE REPLACED WITH PIECES MADE OF APPROVED PLASTIC OR METAL. --- AS THEY WILL BE EASIER TO CLEAN.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOME EXCESS GREASE/OIL IS IN THE LOWER PART OF THE FRYERS. CLEAN THE FRYERS IN LOWER PARTS -- INSIDE CABINET.
Location: Cook line
|
09/16/2014 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER (BLEACH) WATER FOR WIPING CLOTHS WAS SET UP OR CHANGED DURING THE INSPECTION. CORRECTED -- OK.
Location: Cook line
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the cLABELommon name of the food item.
Comments: LABEL 6 BULK INGREDIENT CONTAINERS IN ENGLISH.
Location: Kitchen (back)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: THE 2 WOODEN PIECES (CUT FROM THE TRUNK OF A TREE) USED MOSTLY UNDER CUTTING BOARDS MUST BE REPLACED WITH PIECES MADE OF APPROVED PLASTIC OR METAL. --- AS THEY WILL BE EASIER TO CLEAN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOME EXCESS GREASE/OIL IS IN THE LOWER PART OF THE FRYERS. CLEAN THE FRYERS IN LOWER PARTS -- INSIDE CABINET.
Location: Cook line
|
09/10/2014 | Routine |
| No violation noted during this evaluation. | 05/23/2014 | Non-Illness Complaint |
- Smoking observed (corrected)
Smoking observed in prohibited public place.
Correction: Smoking shall be prohibited in all public places within the consolidated city.
Comments: 1. CIGARETTE BUTT FOUND IN COOKLINE ON FLAT TOP GRILL2. CIGARETTE BUTTS FOUND INSIDE DRY STORAGE AREATWO (2) OBSERVATIONS OF SMOKING INSIDE ESTABLISHMENT - DISCONTINUE
- 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: TWO (2) LARGE CONTAINERS WITH GARLIC AND OIL MADE 3-4 HOURS AGO IN THE TEMPERATURE DANGER ZONE.HAD PERSON IN CHARGE DISCARD ALL THE GARLIC AND OIL DURING INSPECTIONREPEAT VIOLATION
Location: Kitchen (back)
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED RED LIQUID SPRAY BOTTLE
Location: Dish machine area
- 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: OBSERVED FOOD HANDLER TOUCHING FRUIT WITHOUT PROPER UTENSILS
- 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 DRINK X 1
Location: Kitchen
- 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 SCALLOPS AND RAW MEAT STORED ABOVE VEGETABLES INSIDE COOLERMOVE ALL RAW MEATS TO THE BOTTOM
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. LARGE BOX FAN SITTING ON TOP OF SINK - PERSON IN CHARGE MOVED FAN DURING INSPECTION2. SHOPPING CART IN FRONT OF HANDSINK (BACK) - DO NOT PUT THINGS IN FRONT OF SINK - MOVED DURING INSPECTIONREPEAT VIOLATION
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. LARGE BOX FAN SITTING ON TOP OF SINK - PERSON IN CHARGE MOVED FAN DURING INSPECTION2. SHOPPING CART IN FRONT OF HANDSINK (BACK) - DO NOT PUT THINGS IN FRONT OF SINK - MOVED DURING INSPECTIONREPEAT VIOLATION
Location: Kitchen (front)
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: RED BASKETDO NOT PUT ITEMS INSIDE SINK - ONLY FOR HANDWASHING
Location: Wait staff area
Equipment: Hand sink
- 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.
Comments: FOOD HANDLERS WASHING HANDS AT 3-BAY WITHOUT SOAP OR PAPER TOWELS
Location: Kitchen
Equipment: 3-bay
- 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: DUCK MADE 03/11/14
Location: Kitchen
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER WAS SET UP BEFORE INSPECTION - PERSON IN CHARGE MADE BLEACH SANITIZER DURING INSPECTION
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL PHONE STORED IN FOOD PREP AREA - DISCONTINUE
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTS
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. CLEAN POTS STORED ON THE FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR2. CLEAN POT STORED UNDER THE COOKLINE - DO NOT STORE CLEAN EQUIPMENT UNDER THE COOKLINE
Location: Three bay area
- 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: MOVE SMALL COOKING EQUIPMENT - MUST BE UNDER SUPPRESSION OR REMOVE
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 FLOORS NEAR THE BACK : 3-BAY AREA, ICE MACHINE, UNDER DISHMACHINECLEAN UNDER THE FRYERS - HEAVY GREASE BUILD UP
Location: Kitchen (back)
- 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 FLOORS NEAR THE BACK : 3-BAY AREA, ICE MACHINE, UNDER DISHMACHINECLEAN UNDER THE FRYERS - HEAVY GREASE BUILD UP
Location: Kitchen (front)
- 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 FLOORS NEAR THE BACK : 3-BAY AREA, ICE MACHINE, UNDER DISHMACHINECLEAN UNDER THE FRYERS - HEAVY GREASE BUILD UP
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: REPEAT VIOLATION
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: REPEAT VIOLATION
Location: Wait staff area
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: THREE (3) FROZEN BAGS OF MEAT SITTING AT ROOM TEMPERATURE - NEED TO RUN UNDER COOL RUNNING WATER OR PUT IN WALK IN COOLER TO THAW PROPERLYREPEAT VIOLATION
Location: Kitchen
Equipment: 3-bay
- 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.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN TABLE WITH NEWSPAPERS (TOP SHELF AND BOTTOM SHELF)
Location: Cook line
Equipment: Prep table
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN MIXERS X 2
Location: Kitchen
Equipment: Mixer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Wait staff area
Equipment: Hand sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: OBSERVED FOOD HANDLERS WASHING HANDS IN 3-BAY SINK BECAUSE HANDSINK HAD LARGE BOX FAN SITTING ON IT - DISCONTINUE
Location: Kitchen
Equipment: 3-bay
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT COVER MISSING ABOVE GRILL AREA - SHOWED PERSON IN CHARGE DURING INSPECTION
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. LARGE KNIFE STORED INBETWEEN TWO TABLES IN HARD TO REACH, HARD TO CLEAN AREAS - DISCONTINUE2. TONGS HANGING OFF OF SOILED PIPES ON COOKLINE - PERSON IN CHARGE REMOVED DURING INSPECTION3. ICE SCOOP STORED INSIDE ICE WITH ICE HANDLE TOUCHING ICE - PERSON MOVED ICE SCOOP DURING INSPECTIONREPEAT VIOLATION
Location: Cook line
Equipment: Prep Top 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: 1. LARGE KNIFE STORED INBETWEEN TWO TABLES IN HARD TO REACH, HARD TO CLEAN AREAS - DISCONTINUE2. TONGS HANGING OFF OF SOILED PIPES ON COOKLINE - PERSON IN CHARGE REMOVED DURING INSPECTION3. ICE SCOOP STORED INSIDE ICE WITH ICE HANDLE TOUCHING ICE - PERSON MOVED ICE SCOOP DURING INSPECTIONREPEAT VIOLATION
Location: Wait staff area
Equipment: Ice bin
|
03/20/2014 | Recheck |
- Smoking observed (corrected on site)
Smoking observed in prohibited public place.
Correction: Smoking shall be prohibited in all public places within the consolidated city.
Comments: 1. CIGARETTE BUTT FOUND IN COOKLINE ON FLAT TOP GRILL2. CIGARETTE BUTTS FOUND INSIDE DRY STORAGE AREATWO (2) OBSERVATIONS OF SMOKING INSIDE ESTABLISHMENT - DISCONTINUE
- 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: TWO (2) LARGE CONTAINERS WITH GARLIC AND OIL MADE 3-4 HOURS AGO IN THE TEMPERATURE DANGER ZONE.HAD PERSON IN CHARGE DISCARD ALL THE GARLIC AND OIL DURING INSPECTIONREPEAT VIOLATION
Location: Kitchen (back)
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED RED LIQUID SPRAY BOTTLE
Location: Dish machine area
- 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: OBSERVED FOOD HANDLER TOUCHING FRUIT WITHOUT PROPER UTENSILS
- 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: OPEN DRINK X 1
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SCALLOPS AND RAW MEAT STORED ABOVE VEGETABLES INSIDE COOLERMOVE ALL RAW MEATS TO THE BOTTOM
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. LARGE BOX FAN SITTING ON TOP OF SINK - PERSON IN CHARGE MOVED FAN DURING INSPECTION2. SHOPPING CART IN FRONT OF HANDSINK (BACK) - DO NOT PUT THINGS IN FRONT OF SINK - MOVED DURING INSPECTIONREPEAT VIOLATION
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. LARGE BOX FAN SITTING ON TOP OF SINK - PERSON IN CHARGE MOVED FAN DURING INSPECTION2. SHOPPING CART IN FRONT OF HANDSINK (BACK) - DO NOT PUT THINGS IN FRONT OF SINK - MOVED DURING INSPECTIONREPEAT VIOLATION
Location: Kitchen (front)
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: RED BASKETDO NOT PUT ITEMS INSIDE SINK - ONLY FOR HANDWASHING
Location: Wait staff area
Equipment: Hand sink
- Improper hand washing (corrected on site)
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.
Comments: FOOD HANDLERS WASHING HANDS AT 3-BAY WITHOUT SOAP OR PAPER TOWELS
Location: Kitchen
Equipment: 3-bay
- 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: DUCK MADE 03/11/14
Location: Kitchen
Equipment: Walk in cooler
- 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: NO SANITIZER WAS SET UP BEFORE INSPECTION - PERSON IN CHARGE MADE BLEACH SANITIZER DURING INSPECTION
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.
Comments: PERSONAL PHONE STORED IN FOOD PREP AREA - DISCONTINUE
Location: Kitchen
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTS
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. CLEAN POTS STORED ON THE FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR2. CLEAN POT STORED UNDER THE COOKLINE - DO NOT STORE CLEAN EQUIPMENT UNDER THE COOKLINE
Location: Three bay area
- 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: MOVE SMALL COOKING EQUIPMENT - MUST BE UNDER SUPPRESSION OR REMOVE
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 FLOORS NEAR THE BACK : 3-BAY AREA, ICE MACHINE, UNDER DISHMACHINECLEAN UNDER THE FRYERS - HEAVY GREASE BUILD UP
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN FLOORS NEAR THE BACK : 3-BAY AREA, ICE MACHINE, UNDER DISHMACHINECLEAN UNDER THE FRYERS - HEAVY GREASE BUILD UP
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: CLEAN FLOORS NEAR THE BACK : 3-BAY AREA, ICE MACHINE, UNDER DISHMACHINECLEAN UNDER THE FRYERS - HEAVY GREASE BUILD UP
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: REPEAT VIOLATION
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: REPEAT VIOLATION
Location: Wait staff area
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: THREE (3) FROZEN BAGS OF MEAT SITTING AT ROOM TEMPERATURE - NEED TO RUN UNDER COOL RUNNING WATER OR PUT IN WALK IN COOLER TO THAW PROPERLYREPEAT VIOLATION
Location: Kitchen
Equipment: 3-bay
- 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.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN TABLE WITH NEWSPAPERS (TOP SHELF AND BOTTOM SHELF)
Location: Cook line
Equipment: Prep table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN MIXERS X 2
Location: Kitchen
Equipment: Mixer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Wait staff area
Equipment: Hand sink
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: OBSERVED FOOD HANDLERS WASHING HANDS IN 3-BAY SINK BECAUSE HANDSINK HAD LARGE BOX FAN SITTING ON IT - DISCONTINUE
Location: Kitchen
Equipment: 3-bay
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT COVER MISSING ABOVE GRILL AREA - SHOWED PERSON IN CHARGE DURING INSPECTION
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. LARGE KNIFE STORED INBETWEEN TWO TABLES IN HARD TO REACH, HARD TO CLEAN AREAS - DISCONTINUE2. TONGS HANGING OFF OF SOILED PIPES ON COOKLINE - PERSON IN CHARGE REMOVED DURING INSPECTION3. ICE SCOOP STORED INSIDE ICE WITH ICE HANDLE TOUCHING ICE - PERSON MOVED ICE SCOOP DURING INSPECTIONREPEAT VIOLATION
Location: Cook line
Equipment: Prep Top 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: 1. LARGE KNIFE STORED INBETWEEN TWO TABLES IN HARD TO REACH, HARD TO CLEAN AREAS - DISCONTINUE2. TONGS HANGING OFF OF SOILED PIPES ON COOKLINE - PERSON IN CHARGE REMOVED DURING INSPECTION3. ICE SCOOP STORED INSIDE ICE WITH ICE HANDLE TOUCHING ICE - PERSON MOVED ICE SCOOP DURING INSPECTIONREPEAT VIOLATION
Location: Wait staff area
Equipment: Ice bin
|
03/12/2014 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: RED SPRAY BOTTLE UNLABLED - PROVIDE
Location: Cook line
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: PLATE USED TO SCOOP RICE - USE A HANDLED SCOOP
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. PROVIDE MORE TONGS FOR DIFFERENT MEATS. ONLY ONE AVAILABLE FOR CHICKEN2. RAW PORK STORED OVER RAW SHRIMP
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. PROVIDE MORE TONGS FOR DIFFERENT MEATS. ONLY ONE AVAILABLE FOR CHICKEN2. RAW PORK STORED OVER RAW SHRIMP
Location: Kitchen (back)
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MIXER X 2
Location: Kitchen
Equipment: Mixer
- 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 LIDS OF PREP COOLER
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: SHOPPING CART WITH DIM SUM BASKETS
Location: Kitchen (back)
Equipment: Hand sink
- 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.
Comments: NO SOAP USED AND NO PAPER TOWELS USED, DID NOT WASH AT LEAST 20 SECONDS
Location: Kitchen
Equipment: 3-bay
- 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: BLEACH SANITIZER BUCKET AT 200 PPM - pH TEST STRIP WAS BLACK - ADDED MORE WATER DURING INSPECTIONUSE TEST STRIPS MORE OFTEN TO MEASURE SANITIZER
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.
Comments: NO HAT X 1
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: GREASE DUMPSTER OPENTRASH DUMPSTER OPEN
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CLEAN DIM SUM BASKETS STORED OUTSIDEAIR DRY BASKETS INSIDE RESTAURANT
Location: Outdoor storage
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. SMALL HEATER BELOW HOOD BUT NO SUPPRESION SYSTEM TO PUT OUT IN CASE OF AN EMERGENCY. REMOVE2. ROASTING OVEN VENTS OPENLY INTO HOOD, PUT A COVER ON TO PREVENT GREASE DRIPPINGS
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: 3. SOILED FANS IN WALK IN COOLERS, BLOWING DUST ONTO FOOD
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: SPILLED FLOUR/SUGAR ON FLOOR IN DRY STORAGE AREA
Location: Dry storage
- 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. FOOD CONTAINERS STORED IN OTHER FOOD CONTAINERS - NESTING. DO NOT STORE FOODS ON TOP OF OTHER FOODS2. BUS TUB OF FROZEN PORK ON FLOOR UNDER SHELVING - STORE AT LEAST 6 INCHES
Location: Kitchen
Equipment: Prep Top Cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. FOOD CONTAINERS STORED IN OTHER FOOD CONTAINERS - NESTING. DO NOT STORE FOODS ON TOP OF OTHER FOODS2. BUS TUB OF FROZEN PORK ON FLOOR UNDER SHELVING - STORE AT LEAST 6 INCHES
Location: Kitchen
Equipment: Walk in freezer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Rice cooker
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen (back)
Equipment: Microwave oven
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
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
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 3-bay
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: COOKLINE
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT FAUCETS
Location: Kitchen
Equipment: 3-bay
- 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: #10 CANS OPENED - KETCHUP / BAMBOO / ETC... AFTER OPENING, MUST USE A FOOD GRADE APPROVED CONTAINER
Location: Kitchen
Equipment: Prep Top Cooler
- 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: #10 CANS OPENED - KETCHUP / BAMBOO / ETC... AFTER OPENING, MUST USE A FOOD GRADE APPROVED CONTAINER
Location: Kitchen (back)
Equipment: Walk in cooler
- 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: LARGE KNIFE STORED INBETWEEN HARD TO CLEAN AREAS
Location: Kitchen
Equipment: Prep Top Cooler
|
10/24/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: RED SPRAY BOTTLE UNLABLED - PROVIDE
Location: Cook line
- Minimize contact (Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: PLATE USED TO SCOOP RICE - USE A HANDLED SCOOP
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. PROVIDE MORE TONGS FOR DIFFERENT MEATS. ONLY ONE AVAILABLE FOR CHICKEN2. RAW PORK STORED OVER RAW SHRIMP
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. PROVIDE MORE TONGS FOR DIFFERENT MEATS. ONLY ONE AVAILABLE FOR CHICKEN2. RAW PORK STORED OVER RAW SHRIMP
Location: Kitchen (back)
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MIXER X 2
Location: Kitchen
Equipment: Mixer
- 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 LIDS OF PREP COOLER
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: SHOPPING CART WITH DIM SUM BASKETS
Location: Kitchen (back)
Equipment: Hand sink
- Improper hand washing (corrected on site)
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.
Comments: NO SOAP USED AND NO PAPER TOWELS USED, DID NOT WASH AT LEAST 20 SECONDS
Location: Kitchen
Equipment: 3-bay
- 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: BLEACH SANITIZER BUCKET AT 200 PPM - pH TEST STRIP WAS BLACK - ADDED MORE WATER DURING INSPECTIONUSE TEST STRIPS MORE OFTEN TO MEASURE SANITIZER
Location: Kitchen
- 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.
Comments: NO HAT X 1
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: GREASE DUMPSTER OPENTRASH DUMPSTER OPEN
Location: Kitchen
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CLEAN DIM SUM BASKETS STORED OUTSIDEAIR DRY BASKETS INSIDE RESTAURANT
Location: Outdoor storage
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. SMALL HEATER BELOW HOOD BUT NO SUPPRESION SYSTEM TO PUT OUT IN CASE OF AN EMERGENCY. REMOVE2. ROASTING OVEN VENTS OPENLY INTO HOOD, PUT A COVER ON TO PREVENT GREASE DRIPPINGS
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: 3. SOILED FANS IN WALK IN COOLERS, BLOWING DUST ONTO FOOD
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: SPILLED FLOUR/SUGAR ON FLOOR IN DRY STORAGE AREA
Location: Dry storage
- 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. FOOD CONTAINERS STORED IN OTHER FOOD CONTAINERS - NESTING. DO NOT STORE FOODS ON TOP OF OTHER FOODS2. BUS TUB OF FROZEN PORK ON FLOOR UNDER SHELVING - STORE AT LEAST 6 INCHES
Location: Kitchen
Equipment: Prep Top Cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. FOOD CONTAINERS STORED IN OTHER FOOD CONTAINERS - NESTING. DO NOT STORE FOODS ON TOP OF OTHER FOODS2. BUS TUB OF FROZEN PORK ON FLOOR UNDER SHELVING - STORE AT LEAST 6 INCHES
Location: Kitchen
Equipment: Walk in freezer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Rice cooker
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen (back)
Equipment: Microwave oven
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
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
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 3-bay
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: COOKLINE
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT FAUCETS
Location: Kitchen
Equipment: 3-bay
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: #10 CANS OPENED - KETCHUP / BAMBOO / ETC... AFTER OPENING, MUST USE A FOOD GRADE APPROVED CONTAINER
Location: Kitchen
Equipment: Prep Top Cooler
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: #10 CANS OPENED - KETCHUP / BAMBOO / ETC... AFTER OPENING, MUST USE A FOOD GRADE APPROVED CONTAINER
Location: Kitchen (back)
Equipment: 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: LARGE KNIFE STORED INBETWEEN HARD TO CLEAN AREAS
Location: Kitchen
Equipment: Prep Top Cooler
|
10/16/2013 | 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: 1) FOOD ON MAKE TABLE IS 48 DEGREES. KEEP 41 DEGREES AND BELOW. REPAIR UNIT.2) SEVERAL ITEMS AT ROOM TEMPERATUREWITH NO TEMPERATURE CONTROL. PEKING DUCK, RAW PORK, COOKED BEEF. PROPERLY COOL, HOLD, AND MONITOR FOOD.
Location: Cook line
Equipment: Make table cooler
- 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) FOOD ON MAKE TABLE IS 48 DEGREES. KEEP 41 DEGREES AND BELOW. REPAIR UNIT.2) SEVERAL ITEMS AT ROOM TEMPERATUREWITH NO TEMPERATURE CONTROL. PEKING DUCK, RAW PORK, COOKED BEEF. PROPERLY COOL, HOLD, AND MONITOR FOOD.
Location: Prep area
- Maintaining shellfish tags (corrected)
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Comments: EX. OYSTERS
- 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.
Equipment: Can opener
- 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.
Equipment: Slicer
- 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.
Equipment: Knife/utensil rack
- 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.
Equipment: Make table cooler
- 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.
Comments: PLEASE USE SOAP WHEN WASHING HANDS.
Location: Cook line
- 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: 5 GALLON CONTAINERS.
Location: Prep area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- 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.
- 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: PLEASE CLEAN HOOD AND REMOVE FOIL.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WATER DAMAGED CEILING TILES THROUGHOUT. REPAIR.
Location: -
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN SOILED DRAINS AND FLOOR/WALL JUNCTURES AT COOK'S LINE AND 3-BAY AREAS.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL SHELVING, EXTERIORS OF COOKING EQUIPMENT, FISH ROOM CABINET
Location: Cook line
- 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: SMALL BULK FOOD CONTAINERS.
Location: Prep area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Prep area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Wait staff area
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Location: Cook line
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Prep area
Equipment: Prep sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
05/23/2013 | 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: 1) FOOD ON MAKE TABLE IS 48 DEGREES. KEEP 41 DEGREES AND BELOW. REPAIR UNIT.2) SEVERAL ITEMS AT ROOM TEMPERATUREWITH NO TEMPERATURE CONTROL. PEKING DUCK, RAW PORK, COOKED BEEF. PROPERLY COOL, HOLD, AND MONITOR FOOD.
Location: Cook line
Equipment: Make table cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) FOOD ON MAKE TABLE IS 48 DEGREES. KEEP 41 DEGREES AND BELOW. REPAIR UNIT.2) SEVERAL ITEMS AT ROOM TEMPERATUREWITH NO TEMPERATURE CONTROL. PEKING DUCK, RAW PORK, COOKED BEEF. PROPERLY COOL, HOLD, AND MONITOR FOOD.
Location: Prep area
- Maintaining shellfish tags
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Comments: EX. OYSTERS
- 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.
Equipment: Can opener
- 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.
Equipment: Slicer
- 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.
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.
Equipment: Make table cooler
- Improper hand washing (corrected on site)
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.
Comments: PLEASE USE SOAP WHEN WASHING HANDS.
Location: Cook line
- 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: 5 GALLON CONTAINERS.
Location: Prep area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- 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.
- 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: PLEASE CLEAN HOOD AND REMOVE FOIL.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WATER DAMAGED CEILING TILES THROUGHOUT. REPAIR.
Location: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL SHELVING, EXTERIORS OF COOKING EQUIPMENT, FISH ROOM CABINET
Location: Cook line
- 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: SMALL BULK FOOD CONTAINERS.
Location: Prep area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Prep area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Wait staff area
- Soap and towels at wrong sink (corrected on site)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Location: Cook line
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Prep area
Equipment: Prep sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
05/22/2013 | 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: 1) FOOD ON MAKE TABLE IS 48 DEGREES. KEEP 41 DEGREES AND BELOW. REPAIR UNIT.2) SEVERAL ITEMS AT ROOM TEMPERATUREWITH NO TEMPERATURE CONTROL. PEKING DUCK, RAW PORK, COOKED BEEF. PROPERLY COOL, HOLD, AND MONITOR FOOD.
Location: Cook line
Equipment: Make table cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) FOOD ON MAKE TABLE IS 48 DEGREES. KEEP 41 DEGREES AND BELOW. REPAIR UNIT.2) SEVERAL ITEMS AT ROOM TEMPERATUREWITH NO TEMPERATURE CONTROL. PEKING DUCK, RAW PORK, COOKED BEEF. PROPERLY COOL, HOLD, AND MONITOR FOOD.
Location: Prep area
- Maintaining shellfish tags
Establishment not maintaining shellstock tags.
Correction: Shellstock tags from emptied containers must be retained for 90 days.
Comments: EX. OYSTERS
- 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.
Equipment: Can opener
- 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.
Equipment: Slicer
- 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.
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.
Equipment: Make table cooler
- Improper hand washing (corrected on site)
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.
Comments: PLEASE USE SOAP WHEN WASHING HANDS.
Location: Cook line
- 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: 5 GALLON CONTAINERS.
Location: Prep area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- 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.
- 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: PLEASE CLEAN HOOD AND REMOVE FOIL.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WATER DAMAGED CEILING TILES THROUGHOUT. REPAIR.
Location: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL SHELVING, EXTERIORS OF COOKING EQUIPMENT, FISH ROOM CABINET
Location: Cook line
- 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: SMALL BULK FOOD CONTAINERS.
Location: Prep area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Prep area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Wait staff area
- Soap and towels at wrong sink (corrected on site)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Location: Cook line
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Prep area
Equipment: Prep sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
05/15/2013 | 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: 1. Garlic and oil 70 F2. Cut garlic 70 F3. Raw pork 48 F4. Shrimp 55 F5. Bean Sprouts 50 FALL FOODS ARE DISCARDED-----------------------------------01/30/13:GARLIC AT 70 FDISCARDED
Location: Kitchen
Equipment: Prep Top Cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. Floor cleaner2. Awesome cleaner
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. One tong used to touch all the meats2. Raw fish stored before raw pork. 3. Duck and chicken stored over pork and beef
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. One tong used to touch all the meats2. Raw fish stored before raw pork. 3. Duck and chicken stored over pork and beef
Equipment: Walk in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Trash can blocking handsink (rear)
Location: Kitchen
Equipment: Hand sink
- 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: 1. Cooked noodles2. Cooked beef3. Cooked pork
Location: Kitchen
Equipment: Walk in cooler
- 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: 1. Cooked noodles2. Cooked beef3. Cooked pork
Location: Kitchen
Equipment: Prep Top Cooler
- 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: 1. To go containers stored on the floor
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Knives and forks food surface facing up. Store upside down to touch handles only
Location: Wait staff area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Under wok / cookline greasy. Clean.2. Old flour spills near steamers. Clean
Location: Kitchen
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: 01/30/13:NEW COMPRESSOR ORDERED AND SCHEDULED TO BE INSTALLED 01/31/13.
Location: Kitchen
Equipment: Walk in freezer
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Pork thawing in the sink in water. Need to run under cool running water
Location: Kitchen
Equipment: 3-bay
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Oranges cooler with milk. Provide
Location: Wait staff area
Equipment: Reach in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Bare wood needs to be sealed. Not to be used for food according to the owner. Only used for storing food items off the floor
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Shrimp on the floor2. Lotus leaves stored under the 3-bay x 23. Onions on the floor in the WIC4. Meat stored on the floor in the WIF
Location: Kitchen
Equipment: 3-bay
- 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. Shrimp on the floor2. Lotus leaves stored under the 3-bay x 23. Onions on the floor in the WIC4. Meat stored on the floor in the WIF
Equipment: Walk in 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. Shrimp on the floor2. Lotus leaves stored under the 3-bay x 23. Onions on the floor in the WIC4. Meat stored on the floor in the WIF
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Plate shelving
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Both sinks
Location: Kitchen
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Broken, replace
Location: Kitchen
Equipment: Walk in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 3-bay near the dishmachine leaks at faucet
Location: Kitchen
Equipment: 3-bay
- 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: Wood for knife sharpening is water damaged and growing mold. Discard
Location: Kitchen
Equipment: 3-bay
|
02/01/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Garlic and oil 70 F2. Cut garlic 70 F3. Raw pork 48 F4. Shrimp 55 F5. Bean Sprouts 50 FALL FOODS ARE DISCARDED-----------------------------------01/30/13:GARLIC AT 70 FDISCARDED
Location: Kitchen
Equipment: Prep Top Cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. Floor cleaner2. Awesome cleaner
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. One tong used to touch all the meats2. Raw fish stored before raw pork. 3. Duck and chicken stored over pork and beef
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. One tong used to touch all the meats2. Raw fish stored before raw pork. 3. Duck and chicken stored over pork and beef
Equipment: Walk in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Trash can blocking handsink (rear)
Location: Kitchen
Equipment: Hand sink
- 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: 1. Cooked noodles2. Cooked beef3. Cooked pork
Location: Kitchen
Equipment: Walk in cooler
- 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: 1. Cooked noodles2. Cooked beef3. Cooked pork
Location: Kitchen
Equipment: Prep Top Cooler
- 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: 1. To go containers stored on the floor
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Knives and forks food surface facing up. Store upside down to touch handles only
Location: Wait staff area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Under wok / cookline greasy. Clean.2. Old flour spills near steamers. Clean
Location: Kitchen
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: 01/30/13:NEW COMPRESSOR ORDERED AND SCHEDULED TO BE INSTALLED 01/31/13.
Location: Kitchen
Equipment: Walk in freezer
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Pork thawing in the sink in water. Need to run under cool running water
Location: Kitchen
Equipment: 3-bay
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Oranges cooler with milk. Provide
Location: Wait staff area
Equipment: Reach in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Bare wood needs to be sealed. Not to be used for food according to the owner. Only used for storing food items off the floor
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Shrimp on the floor2. Lotus leaves stored under the 3-bay x 23. Onions on the floor in the WIC4. Meat stored on the floor in the WIF
Location: Kitchen
Equipment: 3-bay
- 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. Shrimp on the floor2. Lotus leaves stored under the 3-bay x 23. Onions on the floor in the WIC4. Meat stored on the floor in the WIF
Equipment: Walk in 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. Shrimp on the floor2. Lotus leaves stored under the 3-bay x 23. Onions on the floor in the WIC4. Meat stored on the floor in the WIF
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Plate shelving
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Both sinks
Location: Kitchen
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Broken, replace
Location: Kitchen
Equipment: Walk in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 3-bay near the dishmachine leaks at faucet
Location: Kitchen
Equipment: 3-bay
- 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: Wood for knife sharpening is water damaged and growing mold. Discard
Location: Kitchen
Equipment: 3-bay
|
01/30/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Garlic and oil 70 F2. Cut garlic 70 F3. Raw pork 48 F4. Shrimp 55 F5. Bean Sprouts 50 FALL FOODS ARE DISCARDED
Location: Kitchen
Equipment: Prep Top Cooler
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. Floor cleaner2. Awesome cleaner
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. One tong used to touch all the meats2. Raw fish stored before raw pork. 3. Duck and chicken stored over pork and beef
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. One tong used to touch all the meats2. Raw fish stored before raw pork. 3. Duck and chicken stored over pork and beef
Equipment: Walk in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Trash can blocking handsink (rear)
Location: Kitchen
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Cooked noodles2. Cooked beef3. Cooked pork
Location: Kitchen
Equipment: Walk in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Cooked noodles2. Cooked beef3. Cooked pork
Location: Kitchen
Equipment: Prep Top Cooler
- 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: 1. To go containers stored on the floor
Location: Dry storage
- 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: Knives and forks food surface facing up. Store upside down to touch handles only
Location: Wait staff area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Under wok / cookline greasy. Clean.2. Old flour spills near steamers. Clean
Location: Kitchen
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Location: Kitchen
Equipment: Walk in freezer
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Pork thawing in the sink in water. Need to run under cool running water
Location: Kitchen
Equipment: 3-bay
- 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: Oranges cooler with milk. Provide
Location: Wait staff area
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Bare wood needs to be sealed. Not to be used for food according to the owner. Only used for storing food items off the floor
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Shrimp on the floor2. Lotus leaves stored under the 3-bay x 23. Onions on the floor in the WIC4. Meat stored on the floor in the WIF
Location: Kitchen
Equipment: 3-bay
- 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. Shrimp on the floor2. Lotus leaves stored under the 3-bay x 23. Onions on the floor in the WIC4. Meat stored on the floor in the WIF
Equipment: Walk in 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. Shrimp on the floor2. Lotus leaves stored under the 3-bay x 23. Onions on the floor in the WIC4. Meat stored on the floor in the WIF
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Plate shelving
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Both sinks
Location: Kitchen
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Broken, replace
Location: Kitchen
Equipment: Walk in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 3-bay near the dishmachine leaks at faucet
Location: Kitchen
Equipment: 3-bay
- 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: Wood for knife sharpening is water damaged and growing mold. Discard
Location: Kitchen
Equipment: 3-bay
|
01/23/2013 | Routine |
- Reuse of toxic containers (corrected)
Emptied toxic material container used to store food.
Correction: A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. JOINT COMPOUND BUCKET USED TO HOLD MSG. OWNER DISCARDED IN GARBAGE.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s). DISCONTINUE USE OF WOOD TO HOLD UP DRYING DUCKS.
Location: Walk-in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW MEAT STORED ABOVE OTHER FOOD. PLEASE STORE BELOW.
Location: Walk-in cooler
- Date marking (corrected on site)
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 surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Mixer
- 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: Cook line
Equipment: Make table 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.
Location: Cook line
Equipment: Rice cooker
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. DRAINS ARE OVERFLOWING.
Location: Kitchen
Equipment: Meat sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. DRAINS ARE OVERFLOWING.
Location: Cook line
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. DRAINS ARE OVERFLOWING.
Location: Dish machine area
Equipment: Dishmachine
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1) REPLACE WOOD STAND BENEATH DOUGH MIXER.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) WAIT STAFF AREA GLASS DOOR HOLDING UNIT IS BROKEN. PLEASE REPLACE. 2) PLEASE DEFROST WAIT STAFF AREA BLACK COOLER/FREEZER.
Location: Wait staff area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) WAIT STAFF AREA GLASS DOOR HOLDING UNIT IS BROKEN. PLEASE REPLACE. 2) PLEASE DEFROST WAIT STAFF AREA BLACK COOLER/FREEZER.
Location: Wait staff area
Equipment: Reach in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL SINKS TO WALL WITH SILICONE SEALER, AS APPLICABLE.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Walk-in freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Back room
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. PLEASE PROVIDE ADDITIONAL ROLLING CARTS SO THAT FOOD CONTAINERS WILL NOT BE NESTED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) FISH CUPBOARD2) WAITER AREA CUPBOARDS3) METAL SHELVING THROUGHOUT KITCHEN,4) EXTERIORS OF COOKING AND FRYING EQUIPMENT.
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) FISH CUPBOARD2) WAITER AREA CUPBOARDS3) METAL SHELVING THROUGHOUT KITCHEN,4) EXTERIORS OF COOKING AND FRYING EQUIPMENT.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (front)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN PIPE BELOW HAND SINK IN WAITER AREA- STANDING WATER IN PAN. 2) LEAKS IN FAUCETS OF MEAT AND VEGETABLE SINKS. 3) PLEASE REPLACE SPRAYER HEAD AT DISHMACHINE THAT IS IN DISREPAIR.
Location: Wait staff area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN PIPE BELOW HAND SINK IN WAITER AREA- STANDING WATER IN PAN. 2) LEAKS IN FAUCETS OF MEAT AND VEGETABLE SINKS. 3) PLEASE REPLACE SPRAYER HEAD AT DISHMACHINE THAT IS IN DISREPAIR.
Location: Kitchen
Equipment: Meat sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN PIPE BELOW HAND SINK IN WAITER AREA- STANDING WATER IN PAN. 2) LEAKS IN FAUCETS OF MEAT AND VEGETABLE SINKS. 3) PLEASE REPLACE SPRAYER HEAD AT DISHMACHINE THAT IS IN DISREPAIR.
Location: Kitchen
Equipment: Veg. Sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN PIPE BELOW HAND SINK IN WAITER AREA- STANDING WATER IN PAN. 2) LEAKS IN FAUCETS OF MEAT AND VEGETABLE SINKS. 3) PLEASE REPLACE SPRAYER HEAD AT DISHMACHINE THAT IS IN DISREPAIR.
Location: Dish machine area
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
- Heating and cooling capacity (corrected)
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more. PLEASE PROVIDE AN ADDITIONAL COOLER FOR COOK'S LINE SO THAT FOOD CONTAINERS WILL BE PLACED INSIDE UNIT AND NOT NESTED.
Comments: 1/15 CURRENT CAPACITY APPEARS SUFFICIENT. FUTURE INSPECTIONS MAY INDICATE A NEED FOR ADDITIONAL COOLER SPACE.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting. FLICKERING AND GOING OFF IN STOREROOM.
Location: Back room
- 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. ELIMINATE GAPS BENEATH REAR EXIT DOOR IN HALLWAY.
Location: Back room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment. PLEASE REMOVE ALL UNUSED ITEMS IN KITCHEN AND STORE ROOMS.
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. 1/15 SCHEDULED FOR TOMORROW, PER OWNER.
- 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. 1) PLEASE CLEAN ALL SOILED FLOOR AND WALLS, ESPECIALLY BENEATH EQUIPMENT - THROUGHOUT ESTABLISHMENT. 2) PLEASE CLEAN ALL FLOOR DRAINS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1) PLEASE CLEAN ALL SOILED FLOOR AND WALLS, ESPECIALLY BENEATH EQUIPMENT - THROUGHOUT ESTABLISHMENT. 2) PLEASE CLEAN ALL FLOOR DRAINS.
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01/15/2013 | Pre-Licensing Recheck |
- Reuse of toxic containers (corrected)
Emptied toxic material container used to store food.
Correction: A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. JOINT COMPOUND BUCKET USED TO HOLD MSG. OWNER DISCARDED IN GARBAGE.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s). DISCONTINUE USE OF WOOD TO HOLD UP DRYING DUCKS.
Location: Walk-in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW MEAT STORED ABOVE OTHER FOOD. PLEASE STORE BELOW.
Location: Walk-in cooler
- 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 surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Mixer
- 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: Cook line
Equipment: Make table 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.
Location: Cook line
Equipment: Rice cooker
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. DRAINS ARE OVERFLOWING.
Location: Kitchen
Equipment: Meat sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. DRAINS ARE OVERFLOWING.
Location: Cook line
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. DRAINS ARE OVERFLOWING.
Location: Dish machine area
Equipment: Dishmachine
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1) REPLACE WOOD STAND BENEATH DOUGH MIXER.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) WAIT STAFF AREA GLASS DOOR HOLDING UNIT IS BROKEN. PLEASE REPLACE. 2) PLEASE DEFROST WAIT STAFF AREA BLACK COOLER/FREEZER.
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) WAIT STAFF AREA GLASS DOOR HOLDING UNIT IS BROKEN. PLEASE REPLACE. 2) PLEASE DEFROST WAIT STAFF AREA BLACK COOLER/FREEZER.
Location: Wait staff area
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL SINKS TO WALL WITH SILICONE SEALER, AS APPLICABLE.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Walk-in freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Back room
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. PLEASE PROVIDE ADDITIONAL ROLLING CARTS SO THAT FOOD CONTAINERS WILL NOT BE NESTED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) FISH CUPBOARD2) WAITER AREA CUPBOARDS3) METAL SHELVING THROUGHOUT KITCHEN,4) EXTERIORS OF COOKING AND FRYING EQUIPMENT.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) FISH CUPBOARD2) WAITER AREA CUPBOARDS3) METAL SHELVING THROUGHOUT KITCHEN,4) EXTERIORS OF COOKING AND FRYING EQUIPMENT.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (front)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN PIPE BELOW HAND SINK IN WAITER AREA- STANDING WATER IN PAN. 2) LEAKS IN FAUCETS OF MEAT AND VEGETABLE SINKS. 3) PLEASE REPLACE SPRAYER HEAD AT DISHMACHINE THAT IS IN DISREPAIR.
Location: Wait staff area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN PIPE BELOW HAND SINK IN WAITER AREA- STANDING WATER IN PAN. 2) LEAKS IN FAUCETS OF MEAT AND VEGETABLE SINKS. 3) PLEASE REPLACE SPRAYER HEAD AT DISHMACHINE THAT IS IN DISREPAIR.
Location: Kitchen
Equipment: Meat sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN PIPE BELOW HAND SINK IN WAITER AREA- STANDING WATER IN PAN. 2) LEAKS IN FAUCETS OF MEAT AND VEGETABLE SINKS. 3) PLEASE REPLACE SPRAYER HEAD AT DISHMACHINE THAT IS IN DISREPAIR.
Location: Kitchen
Equipment: Veg. Sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN PIPE BELOW HAND SINK IN WAITER AREA- STANDING WATER IN PAN. 2) LEAKS IN FAUCETS OF MEAT AND VEGETABLE SINKS. 3) PLEASE REPLACE SPRAYER HEAD AT DISHMACHINE THAT IS IN DISREPAIR.
Location: Dish machine area
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more. PLEASE PROVIDE AN ADDITIONAL COOLER FOR COOK'S LINE SO THAT FOOD CONTAINERS WILL BE PLACED INSIDE UNIT AND NOT NESTED.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. FLICKERING AND GOING OFF IN STOREROOM.
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. ELIMINATE GAPS BENEATH REAR EXIT DOOR IN HALLWAY.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment. PLEASE REMOVE ALL UNUSED ITEMS IN KITCHEN AND STORE ROOMS.
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.
- 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. 1) PLEASE CLEAN ALL SOILED FLOOR AND WALLS, ESPECIALLY BENEATH EQUIPMENT - THROUGHOUT ESTABLISHMENT. 2) PLEASE CLEAN ALL FLOOR DRAINS.
Location: Kitchen
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01/04/2013 | Pre-Licensing Recheck |
- Reuse of toxic containers (corrected on site)
Emptied toxic material container used to store food.
Correction: A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. JOINT COMPOUND BUCKET USED TO HOLD MSG. OWNER DISCARDED IN GARBAGE.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s). DISCONTINUE USE OF WOOD TO HOLD UP DRYING DUCKS.
Location: Walk-in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW MEAT STORED ABOVE OTHER FOOD. PLEASE STORE BELOW.
Location: Walk-in cooler
- 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 surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Mixer
- 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: Cook line
Equipment: Make table 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.
Location: Cook line
Equipment: Rice cooker
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. DRAINS ARE OVERFLOWING.
Location: Kitchen
Equipment: Meat sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. DRAINS ARE OVERFLOWING.
Location: Cook line
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. DRAINS ARE OVERFLOWING.
Location: Dish machine area
Equipment: Dishmachine
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1) REPLACE WOOD STAND BENEATH DOUGH MIXER.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) WAIT STAFF AREA GLASS DOOR HOLDING UNIT IS BROKEN. PLEASE REPLACE. 2) PLEASE DEFROST WAIT STAFF AREA BLACK COOLER/FREEZER.
Location: Wait staff area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) WAIT STAFF AREA GLASS DOOR HOLDING UNIT IS BROKEN. PLEASE REPLACE. 2) PLEASE DEFROST WAIT STAFF AREA BLACK COOLER/FREEZER.
Location: Wait staff area
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL SINKS TO WALL WITH SILICONE SEALER, AS APPLICABLE.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Walk-in freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Back room
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. PLEASE PROVIDE ADDITIONAL ROLLING CARTS SO THAT FOOD CONTAINERS WILL NOT BE NESTED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) FISH CUPBOARD2) WAITER AREA CUPBOARDS3) METAL SHELVING THROUGHOUT KITCHEN,4) EXTERIORS OF COOKING AND FRYING EQUIPMENT.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) FISH CUPBOARD2) WAITER AREA CUPBOARDS3) METAL SHELVING THROUGHOUT KITCHEN,4) EXTERIORS OF COOKING AND FRYING EQUIPMENT.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (front)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN PIPE BELOW HAND SINK IN WAITER AREA- STANDING WATER IN PAN. 2) LEAKS IN FAUCETS OF MEAT AND VEGETABLE SINKS. 3) PLEASE REPLACE SPRAYER HEAD AT DISHMACHINE THAT IS IN DISREPAIR.
Location: Wait staff area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN PIPE BELOW HAND SINK IN WAITER AREA- STANDING WATER IN PAN. 2) LEAKS IN FAUCETS OF MEAT AND VEGETABLE SINKS. 3) PLEASE REPLACE SPRAYER HEAD AT DISHMACHINE THAT IS IN DISREPAIR.
Location: Kitchen
Equipment: Meat sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN PIPE BELOW HAND SINK IN WAITER AREA- STANDING WATER IN PAN. 2) LEAKS IN FAUCETS OF MEAT AND VEGETABLE SINKS. 3) PLEASE REPLACE SPRAYER HEAD AT DISHMACHINE THAT IS IN DISREPAIR.
Location: Kitchen
Equipment: Veg. Sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) LEAK IN PIPE BELOW HAND SINK IN WAITER AREA- STANDING WATER IN PAN. 2) LEAKS IN FAUCETS OF MEAT AND VEGETABLE SINKS. 3) PLEASE REPLACE SPRAYER HEAD AT DISHMACHINE THAT IS IN DISREPAIR.
Location: Dish machine area
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more. PLEASE PROVIDE AN ADDITIONAL COOLER FOR COOK'S LINE SO THAT FOOD CONTAINERS WILL BE PLACED INSIDE UNIT AND NOT NESTED.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. FLICKERING AND GOING OFF IN STOREROOM.
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. ELIMINATE GAPS BENEATH REAR EXIT DOOR IN HALLWAY.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment. PLEASE REMOVE ALL UNUSED ITEMS IN KITCHEN AND STORE ROOMS.
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.
- 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. 1) PLEASE CLEAN ALL SOILED FLOOR AND WALLS, ESPECIALLY BENEATH EQUIPMENT - THROUGHOUT ESTABLISHMENT. 2) PLEASE CLEAN ALL FLOOR DRAINS.
Location: Kitchen
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01/03/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about LUCKY LOU, 3623 COMMERCIAL DR, Indianapolis, IN »