- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. First aid spray on metal shelf on end of cooks line. Remove from kitchen area.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. No hand washing, Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition so as to sanitize at final rinse. Large amount of foam from detergent during wash cycle. Adjust amount of detergent or provide different detergent that does not foam up and not drain for proper rinse and sanitize.
Location: Dish machine area
Equipment: Dishmachine
- 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. Pan of raw eggs stored above produce inside of walk in cooler. Store all raw eggs below all other food items.
Location: Walk-in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Dough stored inside of plastic to go bag. To go type bags are not food grade. Use only food grade bags to store food in.
Location: Kitchen
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle food items without washing hands. You must wash your hands at approved hand sink with soap and water before putitng on gloves to handle food items.
- 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. Basket of clean cups stored on floor of dish machine area. Remove.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open. Keep lids closed.
- 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. Floor space soiled below cooking equpment on cooks line. Clean all soiled floor space. 2. Floor space soiled in back stock area. Clean all soiled floor space.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below cooking equpment on cooks line. Clean all soiled floor space. 2. Floor space soiled in back stock area. Clean all soiled floor space.
Location: Back room
- 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. Metal shelving lined with shelf liner in kitchen area. Remove, do not line shelving with shelf liner, foil, etc. Clean shelving.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair.
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. Pot of food on floor inside of walk in cooler. Remove from floor and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove from floor and store on approved shelving. 3. Bag of onions on floor of back stock room area. Remove from floor and store on approved shelving.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Pot of food on floor inside of walk in cooler. Remove from floor and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove from floor and store on approved shelving. 3. Bag of onions on floor of back stock room area. Remove from floor and store on approved shelving.
Location: 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. Pot of food on floor inside of walk in cooler. Remove from floor and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove from floor and store on approved shelving. 3. Bag of onions on floor of back stock room area. Remove from floor and store on approved shelving.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean. 2. Metal shelf above three bay sink soiled. Clean. 3. Metal shelf above cold top / reach in cooler soiled. Clean. 4. Outside doors of cold top / reach in cooler soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean. 2. Metal shelf above three bay sink soiled. Clean. 3. Metal shelf above cold top / reach in cooler soiled. Clean. 4. Outside doors of cold top / reach in cooler soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean. 2. Metal shelf above three bay sink soiled. Clean. 3. Metal shelf above cold top / reach in cooler soiled. Clean. 4. Outside doors of cold top / reach in cooler soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean. 2. Metal shelf above three bay sink soiled. Clean. 3. Metal shelf above cold top / reach in cooler soiled. Clean. 4. Outside doors of cold top / reach in cooler soiled. Clean.
Location: Cook line
Equipment: Cold top
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: 1. Dish soap and cleaning pads etc. at two bay food prep sink. Remove all cleaning supplies from two bay food prep sink. Two bay should only be used for food prep.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Dish machine drain backing up on floor. Repair. Do not use dish machine until repairs have been made to machine and drain.
Location: Dish machine area
|
11/13/2014 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. First aid spray on metal shelf on end of cooks line. Remove from kitchen area.
Location: Kitchen
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. No hand washing, Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition so as to sanitize at final rinse.
Location: Dish machine area
Equipment: Dishmachine
- 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. Pan of raw eggs stored above produce inside of walk in cooler. Store all raw eggs below all other food items.
Location: Walk-in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Dough stored inside of plastic to go bag. To go type bags are not food grade. Use only food grade bags to store food in.
Location: Kitchen
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle food items without washing hands. You must wash your hands at approved hand sink with soap and water before putitng on gloves to handle food items.
- 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. Basket of clean cups stored on floor of dish machine area. Remove.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open. Keep lids closed.
- 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. Floor space soiled below cooking equpment on cooks line. Clean all soiled floor space. 2. Floor space soiled in back stock area. Clean all soiled floor space.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below cooking equpment on cooks line. Clean all soiled floor space. 2. Floor space soiled in back stock area. Clean all soiled floor space.
Location: Back room
- 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. Metal shelving lined with shelf liner in kitchen area. Remove, do not line shelving with shelf liner, foil, etc. Clean shelving.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in exhaust hood. Repair.
Location: Kitchen
- 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. Pot of food on floor inside of walk in cooler. Remove from floor and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove from floor and store on approved shelving. 3. Bag of onions on floor of back stock room area. Remove from floor and store on approved shelving.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Pot of food on floor inside of walk in cooler. Remove from floor and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove from floor and store on approved shelving. 3. Bag of onions on floor of back stock room area. Remove from floor and store on approved shelving.
Location: Walk-in freezer
- 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. Pot of food on floor inside of walk in cooler. Remove from floor and store on approved shelving. 2. Boxes of food on floor of walk in freezer. Remove from floor and store on approved shelving. 3. Bag of onions on floor of back stock room area. Remove from floor and store on approved shelving.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean. 2. Metal shelf above three bay sink soiled. Clean. 3. Metal shelf above cold top / reach in cooler soiled. Clean. 4. Outside doors of cold top / reach in cooler soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean. 2. Metal shelf above three bay sink soiled. Clean. 3. Metal shelf above cold top / reach in cooler soiled. Clean. 4. Outside doors of cold top / reach in cooler soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean. 2. Metal shelf above three bay sink soiled. Clean. 3. Metal shelf above cold top / reach in cooler soiled. Clean. 4. Outside doors of cold top / reach in cooler soiled. Clean.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean. 2. Metal shelf above three bay sink soiled. Clean. 3. Metal shelf above cold top / reach in cooler soiled. Clean. 4. Outside doors of cold top / reach in cooler soiled. Clean.
Location: Cook line
Equipment: Cold top
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: 1. Dish soap and cleaning pads etc. at two bay food prep sink. Remove all cleaning supplies from two bay food prep sink. Two bay should only be used for food prep.
Location: Kitchen
Equipment: 2-bay
|
11/06/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Metal pan of cooked peas sitting out at room temperature at 85 deg. F. on cooks line. Do not sit any potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F. or above. NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Metal pan of cooked peas sitting out at room temperature at 85 deg. F. on cooks line. Do not sit any potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F. or above. NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- 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. Large plastic container of cooked rice sitting on top of cold top cooler at 84 deg. F Do not sit pans of food on top of cold top. All food items must be stored inside of pans that sit down into unit. Hold all cold food items at 41 deg. F or below. NOTE > RICE WAS DENATURED AND DISCARDED AT TIME OF INSPECTION. 2. Plastic pan of cooked pork sitting out at room temperature on cooks line at 74 deg. F . Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F. or below. NOTE > PORK WAS DENATURED AND DISCARDED AT TIME OF IN INSPECTION. 3. Plastic pan of cooked chicken sitting out at room temperature on cooks line at 76 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F. or below. NOTE > CHICKEN WAS DENATURED AND DISCARDED AT TIME OF INSPECTION.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large plastic container of cooked rice sitting on top of cold top cooler at 84 deg. F Do not sit pans of food on top of cold top. All food items must be stored inside of pans that sit down into unit. Hold all cold food items at 41 deg. F or below. NOTE > RICE WAS DENATURED AND DISCARDED AT TIME OF INSPECTION. 2. Plastic pan of cooked pork sitting out at room temperature on cooks line at 74 deg. F . Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F. or below. NOTE > PORK WAS DENATURED AND DISCARDED AT TIME OF IN INSPECTION. 3. Plastic pan of cooked chicken sitting out at room temperature on cooks line at 76 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F. or below. NOTE > CHICKEN WAS DENATURED AND DISCARDED AT TIME OF INSPECTION.
Location: Cook line
Equipment: -
- 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. Large plastic container of cooked rice sitting on top of cold top cooler at 84 deg. F Do not sit pans of food on top of cold top. All food items must be stored inside of pans that sit down into unit. Hold all cold food items at 41 deg. F or below. NOTE > RICE WAS DENATURED AND DISCARDED AT TIME OF INSPECTION. 2. Plastic pan of cooked pork sitting out at room temperature on cooks line at 74 deg. F . Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F. or below. NOTE > PORK WAS DENATURED AND DISCARDED AT TIME OF IN INSPECTION. 3. Plastic pan of cooked chicken sitting out at room temperature on cooks line at 76 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F. or below. NOTE > CHICKEN WAS DENATURED AND DISCARDED AT TIME OF INSPECTION.
Location: Cook line
Equipment: -
- Maintenance tool cleaning location (corrected)
Maintenance tools cleaned at improper locations.
Correction: Food preparation sinks, hand washing sinks, and warewashing equipment may not be used for cleaning or holding maintenance tools or materials.
Comments: 1. Wood board with shapening stone sititng on top of two bay food prep sink. Remove and store in approved manner. Clean and sanitize sink.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. No hand washing . Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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. Raw shrimp thawing out in two bay prep sink same time as cooked pasta in second compartment of sink. Only prep one type of meat, seafood, chicken at a time at two bay food prep sink. You must wash and sanitize sink before and after use.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cold top cooler soiled inside of unit includning top of unit. Clean and sanitize.
Location: Cook line
Equipment: Cold top
- 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. Several plastic bowls sititng on and inside of back kitchen area hand snik. Do not place any items in or on hand sink. Clean and sanitize hand sink. A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
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: 1. Front hand sink in kitchen area has soiled towels and unnecessay items stored on hand sink. Remvoe all items form hand sink. Do not store any itmes in or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic to go bags used to store food items inside of walk in cooler. Plastic to go bags are not approved for direct contact wtih food items. Use only food grade bags, wraps , containers to store food in.
Location: Walk-in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic to go bags used to store food items inside of walk in cooler. Plastic to go bags are not approved for direct contact wtih food items. Use only food grade bags, wraps , containers to store food in.
Location: Kitchen
Equipment: Chest freezer
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle food items without washing hands first at hand sink with soap and water before putitng on gloves. You mus wsah hands with soap and water before puting on gloves to handle food.
- 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. Boxes of single service items on floor in front customer area. Remove from floor.
- 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. Cooking wok stored on floor in kitchen area. Remove and clean and sanitize and store in approved manner.
Location: Cook line
- 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 butane cooking units on front line area in customer area. Remove, Units are not approved for use in establishment.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet soiled wiping towels sitting out throughout kitchen area. Keep all wiping towels clean and stored in approved sanitizer water when not in use. .
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large metal pot of cooked fish stew with lid cooling at room temperature in kitchen area. Do not cool at room temperature. Use approved methods to cool all hot foodss. NOTE > WENT OVER PROPER COOLING AND HAD MANAGER CORRECT AT TIME OF INSPECTION.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood board below meat grinder in kitchen area. Remvoe from store. Wood is not approved for use in kitchen food prep areas. Use only corrosion-restant, nonabsorbent materials that are food grade in kitchen area. 2. Foil on metal wire shelving on cooks line by cold top cooler. Remove foil, Do not line any shelving with foil.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood board below meat grinder in kitchen area. Remvoe from store. Wood is not approved for use in kitchen food prep areas. Use only corrosion-restant, nonabsorbent materials that are food grade in kitchen area. 2. Foil on metal wire shelving on cooks line by cold top cooler. Remove foil, Do not line any shelving with foil.
Location: Cook line
Equipment: Wire shelving
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food items not covered inside of walk in cooler. Cover all foods that are not being cooled inside of walk in cooler. 2. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 3. Bags of onions on floor in dry stock room. Remove and store in approved manner off of floor.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food items not covered inside of walk in cooler. Cover all foods that are not being cooled inside of walk in cooler. 2. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 3. Bags of onions on floor in dry stock room. Remove and store in approved manner off of floor.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food items not covered inside of walk in cooler. Cover all foods that are not being cooled inside of walk in cooler. 2. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 3. Bags of onions on floor in dry stock room. Remove and store in approved manner off of floor.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top metal shelf above cold top / reach in cooler soiled. Clean and sanitize.
Location: Cook line
|
06/17/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Metal pan of cooked peas sitting out at room temperature at 85 deg. F. on cooks line. Do not sit any potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F. or above. NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Metal pan of cooked peas sitting out at room temperature at 85 deg. F. on cooks line. Do not sit any potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F. or above. NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- 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. Large plastic container of cooked rice sitting on top of cold top cooler at 84 deg. F Do not sit pans of food on top of cold top. All food items must be stored inside of pans that sit down into unit. Hold all cold food items at 41 deg. F or below. NOTE > RICE WAS DENATURED AND DISCARDED AT TIME OF INSPECTION. 2. Plastic pan of cooked pork sitting out at room temperature on cooks line at 74 deg. F . Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F. or below. NOTE > PORK WAS DENATURED AND DISCARDED AT TIME OF IN INSPECTION. 3. Plastic pan of cooked chicken sitting out at room temperature on cooks line at 76 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F. or below. NOTE > CHICKEN WAS DENATURED AND DISCARDED AT TIME OF INSPECTION.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Large plastic container of cooked rice sitting on top of cold top cooler at 84 deg. F Do not sit pans of food on top of cold top. All food items must be stored inside of pans that sit down into unit. Hold all cold food items at 41 deg. F or below. NOTE > RICE WAS DENATURED AND DISCARDED AT TIME OF INSPECTION. 2. Plastic pan of cooked pork sitting out at room temperature on cooks line at 74 deg. F . Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F. or below. NOTE > PORK WAS DENATURED AND DISCARDED AT TIME OF IN INSPECTION. 3. Plastic pan of cooked chicken sitting out at room temperature on cooks line at 76 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F. or below. NOTE > CHICKEN WAS DENATURED AND DISCARDED AT TIME OF INSPECTION.
Location: Cook line
Equipment: -
- 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. Large plastic container of cooked rice sitting on top of cold top cooler at 84 deg. F Do not sit pans of food on top of cold top. All food items must be stored inside of pans that sit down into unit. Hold all cold food items at 41 deg. F or below. NOTE > RICE WAS DENATURED AND DISCARDED AT TIME OF INSPECTION. 2. Plastic pan of cooked pork sitting out at room temperature on cooks line at 74 deg. F . Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F. or below. NOTE > PORK WAS DENATURED AND DISCARDED AT TIME OF IN INSPECTION. 3. Plastic pan of cooked chicken sitting out at room temperature on cooks line at 76 deg. F. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F. or below. NOTE > CHICKEN WAS DENATURED AND DISCARDED AT TIME OF INSPECTION.
Location: Cook line
Equipment: -
- Maintenance tool cleaning location (corrected)
Maintenance tools cleaned at improper locations.
Correction: Food preparation sinks, hand washing sinks, and warewashing equipment may not be used for cleaning or holding maintenance tools or materials.
Comments: 1. Wood board with shapening stone sititng on top of two bay food prep sink. Remove and store in approved manner. Clean and sanitize sink.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. No hand washing . Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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. Raw shrimp thawing out in two bay prep sink same time as cooked pasta in second compartment of sink. Only prep one type of meat, seafood, chicken at a time at two bay food prep sink. You must wash and sanitize sink before and after use.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cold top cooler soiled inside of unit includning top of unit. Clean and sanitize.
Location: Cook line
Equipment: Cold top
- 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. Several plastic bowls sititng on and inside of back kitchen area hand snik. Do not place any items in or on hand sink. Clean and sanitize hand sink. A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
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: 1. Front hand sink in kitchen area has soiled towels and unnecessay items stored on hand sink. Remvoe all items form hand sink. Do not store any itmes in or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic to go bags used to store food items inside of walk in cooler. Plastic to go bags are not approved for direct contact wtih food items. Use only food grade bags, wraps , containers to store food in.
Location: Walk-in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic to go bags used to store food items inside of walk in cooler. Plastic to go bags are not approved for direct contact wtih food items. Use only food grade bags, wraps , containers to store food in.
Location: Kitchen
Equipment: Chest freezer
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle food items without washing hands first at hand sink with soap and water before putitng on gloves. You mus wsah hands with soap and water before puting on gloves to handle food.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Boxes of single service items on floor in front customer area. Remove from floor.
- 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. Cooking wok stored on floor in kitchen area. Remove and clean and sanitize and store in approved manner.
Location: Cook line
- 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 butane cooking units on front line area in customer area. Remove, Units are not approved for use in establishment.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet soiled wiping towels sitting out throughout kitchen area. Keep all wiping towels clean and stored in approved sanitizer water when not in use. .
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large metal pot of cooked fish stew with lid cooling at room temperature in kitchen area. Do not cool at room temperature. Use approved methods to cool all hot foodss. NOTE > WENT OVER PROPER COOLING AND HAD MANAGER CORRECT AT TIME OF INSPECTION.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood board below meat grinder in kitchen area. Remvoe from store. Wood is not approved for use in kitchen food prep areas. Use only corrosion-restant, nonabsorbent materials that are food grade in kitchen area. 2. Foil on metal wire shelving on cooks line by cold top cooler. Remove foil, Do not line any shelving with foil.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood board below meat grinder in kitchen area. Remvoe from store. Wood is not approved for use in kitchen food prep areas. Use only corrosion-restant, nonabsorbent materials that are food grade in kitchen area. 2. Foil on metal wire shelving on cooks line by cold top cooler. Remove foil, Do not line any shelving with foil.
Location: Cook line
Equipment: Wire shelving
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food items not covered inside of walk in cooler. Cover all foods that are not being cooled inside of walk in cooler. 2. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 3. Bags of onions on floor in dry stock room. Remove and store in approved manner off of floor.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food items not covered inside of walk in cooler. Cover all foods that are not being cooled inside of walk in cooler. 2. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 3. Bags of onions on floor in dry stock room. Remove and store in approved manner off of floor.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food items not covered inside of walk in cooler. Cover all foods that are not being cooled inside of walk in cooler. 2. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 3. Bags of onions on floor in dry stock room. Remove and store in approved manner off of floor.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top metal shelf above cold top / reach in cooler soiled. Clean and sanitize.
Location: Cook line
|
06/10/2014 | Recheck |
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Several employees sitting on small stools preping raw shrimp from container sittting on floor. Do not prep any food while sitting on floor. All food prep must be done using approved prep table or food prep sink. Remove small stools from establishment.
Location: Kitchen (back)
|
06/10/2014 | Non-Illness Complaint Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Large metal bowl of cooked white rice sitting out at room temperature at 103 deg. F. Do not sit any potentially hazardous foods out at room temperature. You must either hold hot at 135 deg. F or above or cool using approved methods. ( Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. ) and hold at 41 deg. F or below. NOTE > RICE DISCARDED AT TIME OF INSPECTION. 2. Metal pan of cooked peas sitting out at room temperature at 85 deg. F. on cooks line. Do not sit any potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F. or above. NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Large metal bowl of cooked white rice sitting out at room temperature at 103 deg. F. Do not sit any potentially hazardous foods out at room temperature. You must either hold hot at 135 deg. F or above or cool using approved methods. ( Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. ) and hold at 41 deg. F or below. NOTE > RICE DISCARDED AT TIME OF INSPECTION. 2. Metal pan of cooked peas sitting out at room temperature at 85 deg. F. on cooks line. Do not sit any potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F. or above. NOTE > DISCARDED AT TIME OF INSPECTION.
Location: Cook line
- 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. Metal pan of raw whole cracked eggs sititng on top of cold top unit. Do not sit pans of food on top of cold top. All food items must be stored inside of pans that sit down into unit. Eggs were at 70 deg. F. Hold all cold food items at 41 deg. F or below. NOTE > EGGS WERE DISCARDED AT TIME OF INSPECTION. 2. Plastic pan of cooked white rice sititng on top of cold top unit. Place food in pans that sit down into unit. Do not leve any gaps or spaces on top of cold top unit to aid in cooling. Hold all cold foods at 41 deg. F or below. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. 3. Cold to unit holding food items at 46 deg. F in bottom section of unit. Hold all cold foods at 41 deg. F or below. Repair unit if needed.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal pan of raw whole cracked eggs sititng on top of cold top unit. Do not sit pans of food on top of cold top. All food items must be stored inside of pans that sit down into unit. Eggs were at 70 deg. F. Hold all cold food items at 41 deg. F or below. NOTE > EGGS WERE DISCARDED AT TIME OF INSPECTION. 2. Plastic pan of cooked white rice sititng on top of cold top unit. Place food in pans that sit down into unit. Do not leve any gaps or spaces on top of cold top unit to aid in cooling. Hold all cold foods at 41 deg. F or below. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. 3. Cold to unit holding food items at 46 deg. F in bottom section of unit. Hold all cold foods at 41 deg. F or below. Repair unit if needed.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Metal pan of raw whole cracked eggs sititng on top of cold top unit. Do not sit pans of food on top of cold top. All food items must be stored inside of pans that sit down into unit. Eggs were at 70 deg. F. Hold all cold food items at 41 deg. F or below. NOTE > EGGS WERE DISCARDED AT TIME OF INSPECTION. 2. Plastic pan of cooked white rice sititng on top of cold top unit. Place food in pans that sit down into unit. Do not leve any gaps or spaces on top of cold top unit to aid in cooling. Hold all cold foods at 41 deg. F or below. NOTE > RICE WAS DISCARDED AT TIME OF INSPECTION. 3. Cold to unit holding food items at 46 deg. F in bottom section of unit. Hold all cold foods at 41 deg. F or below. Repair unit if needed.
Location: Cook line
Equipment: Cold top
- Maintenance tool cleaning location
Maintenance tools cleaned at improper locations.
Correction: Food preparation sinks, hand washing sinks, and warewashing equipment may not be used for cleaning or holding maintenance tools or materials.
Comments: 1. Wood board with shapening stone sititng on top of two bay food prep sink. Remove and store in approved manner. Clean and sanitize sink.
Location: Kitchen
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. No hand washing . Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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. Raw meat stored above ready to eat foods inside of walk in cooler. Store all raw meats below and away from all other food items.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cold top cooler soiled inside of unit includning top of unit. Clean and sanitize.
Location: Cook line
Equipment: Cold top
- 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. Several plastic bowls sititng on and inside of back kitchen area hand snik. Do not place any items in or on hand sink. Clean and sanitize hand sink. A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage
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: 1. Front hand sink in kitchen area has soiled towels and unnecessay items stored on hand sink. Remvoe all items form hand sink. Do not store any itmes in or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic to go bags used to store food items inside of walk in cooler. Plastic to go bags are not approved for direct contact wtih food items. Use only food grade bags, wraps , containers to store food in.
Location: Walk-in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic to go bags used to store food items inside of walk in cooler. Plastic to go bags are not approved for direct contact wtih food items. Use only food grade bags, wraps , containers to store food in.
Location: Kitchen
Equipment: Chest freezer
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle food items without washing hands first at hand sink with soap and water before putitng on gloves. You mus wsah hands with soap and water before puting on gloves to handle food.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Boxes of single service items on floor in front customer area. Remove from floor.
- 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. Cooking wok stored on floor in kitchen area. Remove and clean and sanitize and store in approved manner.
Location: Cook line
- 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 butane cooking units on front line area in customer area. Remove, Units are not approved for use in establishment.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet soiled wiping towels sitting out throughout kitchen area. Keep all wiping towels clean and stored in approved sanitizer water when not in use. .
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large metal pot of cooked fish stew with lid cooling at room temperature in kitchen area. Do not cool at room temperature. Use approved methods to cool all hot foodss. NOTE > WENT OVER PROPER COOLING AND HAD MANAGER CORRECT AT TIME OF INSPECTION.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood board below meat grinder in kitchen area. Remvoe from store. Wood is not approved for use in kitchen food prep areas. Use only corrosion-restant, nonabsorbent materials that are food grade in kitchen area. 2. Foil on metal wire shelving on cooks line by cold top cooler. Remove foil, Do not line any shelving with foil.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Wood board below meat grinder in kitchen area. Remvoe from store. Wood is not approved for use in kitchen food prep areas. Use only corrosion-restant, nonabsorbent materials that are food grade in kitchen area. 2. Foil on metal wire shelving on cooks line by cold top cooler. Remove foil, Do not line any shelving with foil.
Location: Cook line
Equipment: Wire shelving
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food items not covered inside of walk in cooler. Cover all foods that are not being cooled inside of walk in cooler. 2. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 3. Bags of onions on floor in dry stock room. Remove and store in approved manner off of floor.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food items not covered inside of walk in cooler. Cover all foods that are not being cooled inside of walk in cooler. 2. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 3. Bags of onions on floor in dry stock room. Remove and store in approved manner off of floor.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Food items not covered inside of walk in cooler. Cover all foods that are not being cooled inside of walk in cooler. 2. Boxes of food on floor of walk in cooler. Remove and store on approved shelving. 3. Bags of onions on floor in dry stock room. Remove and store in approved manner off of floor.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top metal shelf above cold top / reach in cooler soiled. Clean and sanitize.
Location: Cook line
|
06/03/2014 | Routine |
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Several employees sitting on small stools preping raw shrimp from container sittting on floor. Do not prep any food while sitting on floor. All food prep must be done using approved prep table or food prep sink. Remove small stools from establishment.
Location: Kitchen (back)
|
06/03/2014 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained in coke in box area. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small bowl of cooked chicken sitting out at room temperature at 103 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 2. Small bowl of cooked beef sitting out at room temperature at 62 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 3. Small bowl of cooked pork sitting out at room temperature at 72 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 4. Small bowl of cooked shrimp sitting out at room temperature at 62 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 5. Large metal bowl of cooked fish sitting out at room temperature at 68 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 6 Two plastic pans of cooked rice sitting out at room temperature at 89 and 79 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool.
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small bowl of cooked chicken sitting out at room temperature at 103 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 2. Small bowl of cooked beef sitting out at room temperature at 62 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 3. Small bowl of cooked pork sitting out at room temperature at 72 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 4. Small bowl of cooked shrimp sitting out at room temperature at 62 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 5. Large metal bowl of cooked fish sitting out at room temperature at 68 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 6 Two plastic pans of cooked rice sitting out at room temperature at 89 and 79 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool.
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small bowl of cooked chicken sitting out at room temperature at 103 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 2. Small bowl of cooked beef sitting out at room temperature at 62 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 3. Small bowl of cooked pork sitting out at room temperature at 72 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 4. Small bowl of cooked shrimp sitting out at room temperature at 62 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 5. Large metal bowl of cooked fish sitting out at room temperature at 68 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 6 Two plastic pans of cooked rice sitting out at room temperature at 89 and 79 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool.
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small bowl of cooked chicken sitting out at room temperature at 103 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 2. Small bowl of cooked beef sitting out at room temperature at 62 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 3. Small bowl of cooked pork sitting out at room temperature at 72 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 4. Small bowl of cooked shrimp sitting out at room temperature at 62 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 5. Large metal bowl of cooked fish sitting out at room temperature at 68 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 6 Two plastic pans of cooked rice sitting out at room temperature at 89 and 79 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool.
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small bowl of cooked chicken sitting out at room temperature at 103 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 2. Small bowl of cooked beef sitting out at room temperature at 62 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 3. Small bowl of cooked pork sitting out at room temperature at 72 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 4. Small bowl of cooked shrimp sitting out at room temperature at 62 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 5. Large metal bowl of cooked fish sitting out at room temperature at 68 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 6 Two plastic pans of cooked rice sitting out at room temperature at 89 and 79 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool.
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small bowl of cooked chicken sitting out at room temperature at 103 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 2. Small bowl of cooked beef sitting out at room temperature at 62 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 3. Small bowl of cooked pork sitting out at room temperature at 72 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 4. Small bowl of cooked shrimp sitting out at room temperature at 62 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 5. Large metal bowl of cooked fish sitting out at room temperature at 68 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 6 Two plastic pans of cooked rice sitting out at room temperature at 89 and 79 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked pasta sitting out at room temperature at 61 deg. F. Do not sit out at room temperature hold cold at 41 deg. F or below.
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. Plastic bag of raw meat thawing out inside of mop sink in kitchen area. Mop sink is not food grade and not approved for use for any food prep. Use clean and sanitized three bay sink to thaw all frozen foods / meats using approved methods. 2. Raw chicken stored above hard boiled eggs inside of walk in cooler. Store all raw meats, poultry, fish and seafood below and away from all other food items so as to prevent cross contamination. 3. Raw chicken and beef thawing inside of gray plastic bus tub inside of mop sink. Do not place both beef and chicken in same container. This is cross contamination. Chicken has a higher cooking temperature than beef. Place in seperate containers and use approved methods to thaw.
Location: Kitchen
Equipment: Mop sink
- 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. Plastic bag of raw meat thawing out inside of mop sink in kitchen area. Mop sink is not food grade and not approved for use for any food prep. Use clean and sanitized three bay sink to thaw all frozen foods / meats using approved methods. 2. Raw chicken stored above hard boiled eggs inside of walk in cooler. Store all raw meats, poultry, fish and seafood below and away from all other food items so as to prevent cross contamination. 3. Raw chicken and beef thawing inside of gray plastic bus tub inside of mop sink. Do not place both beef and chicken in same container. This is cross contamination. Chicken has a higher cooking temperature than beef. Place in seperate containers and use approved methods to thaw.
Location: Walk-in 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. Plastic bag of raw meat thawing out inside of mop sink in kitchen area. Mop sink is not food grade and not approved for use for any food prep. Use clean and sanitized three bay sink to thaw all frozen foods / meats using approved methods. 2. Raw chicken stored above hard boiled eggs inside of walk in cooler. Store all raw meats, poultry, fish and seafood below and away from all other food items so as to prevent cross contamination. 3. Raw chicken and beef thawing inside of gray plastic bus tub inside of mop sink. Do not place both beef and chicken in same container. This is cross contamination. Chicken has a higher cooking temperature than beef. Place in seperate containers and use approved methods to thaw.
Location: Kitchen
Equipment: Mop sink
- 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. Metal pans on floor below dish machine. Remvoe, clean and sanitize and store in approved manner
Location: Dish machine area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Plywood and saw in back kitchen area. Remove from store. Wood is not approved for use.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bags of frozen beef, chicken , pork thawing out at room temperature in kitchen area. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: Mop sink
- 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. Cardboard on shelving of walk in cooler. Remove all cardboard from cooler. Do not use cardboard to line any shelving. 2.Home made wood table used to hold hot plates in kitchen. Remove from store. Wood is not approved for use in food prep areas.
Location: Walk-in cooler
- 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. Cardboard on shelving of walk in cooler. Remove all cardboard from cooler. Do not use cardboard to line any shelving. 2.Home made wood table used to hold hot plates in kitchen. Remove from store. Wood is not approved for use in food prep areas.
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. Plastic containers of food and box of pasta noodles on floor of walk in cooler. Remove from floor and store in approved manner. Do not store any items on floor. 2. Food items not covered inside of walk in cooler. Cover all food items. 3. Bags of onions, rice etc. on floor of dry stock room. Do not store on floor. Use approved shelving to store all food itmes.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Plastic containers of food and box of pasta noodles on floor of walk in cooler. Remove from floor and store in approved manner. Do not store any items on floor. 2. Food items not covered inside of walk in cooler. Cover all food items. 3. Bags of onions, rice etc. on floor of dry stock room. Do not store on floor. Use approved shelving to store all food itmes.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Plastic containers of food and box of pasta noodles on floor of walk in cooler. Remove from floor and store in approved manner. Do not store any items on floor. 2. Food items not covered inside of walk in cooler. Cover all food items. 3. Bags of onions, rice etc. on floor of dry stock room. Do not store on floor. Use approved shelving to store all food itmes.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled. Clean. 2. Top of dish machne soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled. Clean. 2. Top of dish machne soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
|
01/17/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained in coke in box area. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small bowl of cooked chicken sitting out at room temperature at 103 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 2. Small bowl of cooked beef sitting out at room temperature at 62 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 3. Small bowl of cooked pork sitting out at room temperature at 72 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 4. Small bowl of cooked shrimp sitting out at room temperature at 62 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 5. Large metal bowl of cooked fish sitting out at room temperature at 68 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 6 Two plastic pans of cooked rice sitting out at room temperature at 89 and 79 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool.
Location: Kitchen
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small bowl of cooked chicken sitting out at room temperature at 103 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 2. Small bowl of cooked beef sitting out at room temperature at 62 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 3. Small bowl of cooked pork sitting out at room temperature at 72 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 4. Small bowl of cooked shrimp sitting out at room temperature at 62 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 5. Large metal bowl of cooked fish sitting out at room temperature at 68 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 6 Two plastic pans of cooked rice sitting out at room temperature at 89 and 79 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool.
Location: Kitchen
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small bowl of cooked chicken sitting out at room temperature at 103 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 2. Small bowl of cooked beef sitting out at room temperature at 62 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 3. Small bowl of cooked pork sitting out at room temperature at 72 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 4. Small bowl of cooked shrimp sitting out at room temperature at 62 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 5. Large metal bowl of cooked fish sitting out at room temperature at 68 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 6 Two plastic pans of cooked rice sitting out at room temperature at 89 and 79 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool.
Location: Kitchen
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small bowl of cooked chicken sitting out at room temperature at 103 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 2. Small bowl of cooked beef sitting out at room temperature at 62 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 3. Small bowl of cooked pork sitting out at room temperature at 72 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 4. Small bowl of cooked shrimp sitting out at room temperature at 62 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 5. Large metal bowl of cooked fish sitting out at room temperature at 68 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 6 Two plastic pans of cooked rice sitting out at room temperature at 89 and 79 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool.
Location: Kitchen
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small bowl of cooked chicken sitting out at room temperature at 103 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 2. Small bowl of cooked beef sitting out at room temperature at 62 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 3. Small bowl of cooked pork sitting out at room temperature at 72 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 4. Small bowl of cooked shrimp sitting out at room temperature at 62 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 5. Large metal bowl of cooked fish sitting out at room temperature at 68 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 6 Two plastic pans of cooked rice sitting out at room temperature at 89 and 79 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool.
Location: Kitchen
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small bowl of cooked chicken sitting out at room temperature at 103 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 2. Small bowl of cooked beef sitting out at room temperature at 62 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 3. Small bowl of cooked pork sitting out at room temperature at 72 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 4. Small bowl of cooked shrimp sitting out at room temperature at 62 deg. F. Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 5. Large metal bowl of cooked fish sitting out at room temperature at 68 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool. 6 Two plastic pans of cooked rice sitting out at room temperature at 89 and 79 deg. F Do not sit out at room temperature either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked pasta sitting out at room temperature at 61 deg. F. Do not sit out at room temperature hold cold at 41 deg. F or below.
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. Plastic bag of raw meat thawing out inside of mop sink in kitchen area. Mop sink is not food grade and not approved for use for any food prep. Use clean and sanitized three bay sink to thaw all frozen foods / meats using approved methods. 2. Raw chicken stored above hard boiled eggs inside of walk in cooler. Store all raw meats, poultry, fish and seafood below and away from all other food items so as to prevent cross contamination. 3. Raw chicken and beef thawing inside of gray plastic bus tub inside of mop sink. Do not place both beef and chicken in same container. This is cross contamination. Chicken has a higher cooking temperature than beef. Place in seperate containers and use approved methods to thaw.
Location: Kitchen
Equipment: Mop sink
- 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. Plastic bag of raw meat thawing out inside of mop sink in kitchen area. Mop sink is not food grade and not approved for use for any food prep. Use clean and sanitized three bay sink to thaw all frozen foods / meats using approved methods. 2. Raw chicken stored above hard boiled eggs inside of walk in cooler. Store all raw meats, poultry, fish and seafood below and away from all other food items so as to prevent cross contamination. 3. Raw chicken and beef thawing inside of gray plastic bus tub inside of mop sink. Do not place both beef and chicken in same container. This is cross contamination. Chicken has a higher cooking temperature than beef. Place in seperate containers and use approved methods to thaw.
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.
Comments: 1. Plastic bag of raw meat thawing out inside of mop sink in kitchen area. Mop sink is not food grade and not approved for use for any food prep. Use clean and sanitized three bay sink to thaw all frozen foods / meats using approved methods. 2. Raw chicken stored above hard boiled eggs inside of walk in cooler. Store all raw meats, poultry, fish and seafood below and away from all other food items so as to prevent cross contamination. 3. Raw chicken and beef thawing inside of gray plastic bus tub inside of mop sink. Do not place both beef and chicken in same container. This is cross contamination. Chicken has a higher cooking temperature than beef. Place in seperate containers and use approved methods to thaw.
Location: Kitchen
Equipment: Mop sink
- 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. Metal pans on floor below dish machine. Remvoe, clean and sanitize and store in approved manner
Location: Dish machine area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Plywood and saw in back kitchen area. Remove from store. Wood is not approved for use.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bags of frozen beef, chicken , pork thawing out at room temperature in kitchen area. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: Mop sink
- 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. Cardboard on shelving of walk in cooler. Remove all cardboard from cooler. Do not use cardboard to line any shelving. 2. Small gas cooking grill with cardbord on top used as a table to hold hot plates in kitchen. Remove from store. Gas grill is not approved for use as a table
Location: Walk-in cooler
- 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. Cardboard on shelving of walk in cooler. Remove all cardboard from cooler. Do not use cardboard to line any shelving. 2. Small gas cooking grill with cardbord on top used as a table to hold hot plates in kitchen. Remove from store. Gas grill is not approved for use as a table
Location: Kitchen
- 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. Plastic containers of food and box of pasta noodles on floor of walk in cooler. Remove from floor and store in approved manner. Do not store any items on floor. 2. Food items not covered inside of walk in cooler. Cover all food items. 3. Bags of onions, rice etc. on floor of dry stock room. Do not store on floor. Use approved shelving to store all food itmes.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Plastic containers of food and box of pasta noodles on floor of walk in cooler. Remove from floor and store in approved manner. Do not store any items on floor. 2. Food items not covered inside of walk in cooler. Cover all food items. 3. Bags of onions, rice etc. on floor of dry stock room. Do not store on floor. Use approved shelving to store all food itmes.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Plastic containers of food and box of pasta noodles on floor of walk in cooler. Remove from floor and store in approved manner. Do not store any items on floor. 2. Food items not covered inside of walk in cooler. Cover all food items. 3. Bags of onions, rice etc. on floor of dry stock room. Do not store on floor. Use approved shelving to store all food itmes.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled. Clean. 2. Top of dish machne soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled. Clean. 2. Top of dish machne soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
|
01/10/2014 | Routine |
| No violation noted during this evaluation. | 01/10/2014 | Non-Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small plastic containers of cooked beef with lids sititng out at room temperature cooling at 118 deg. F. Do not cool hot foods at room temperature. Cool all hot foods using approved methods and hold at 41 deg. F or below. 2. Pot of cooked rice sitting out at room temperature on cooks line. . Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 3. Cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 4. Cooked soup stock sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small plastic containers of cooked beef with lids sititng out at room temperature cooling at 118 deg. F. Do not cool hot foods at room temperature. Cool all hot foods using approved methods and hold at 41 deg. F or below. 2. Pot of cooked rice sitting out at room temperature on cooks line. . Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 3. Cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 4. Cooked soup stock sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small plastic containers of cooked beef with lids sititng out at room temperature cooling at 118 deg. F. Do not cool hot foods at room temperature. Cool all hot foods using approved methods and hold at 41 deg. F or below. 2. Pot of cooked rice sitting out at room temperature on cooks line. . Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 3. Cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 4. Cooked soup stock sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small plastic containers of cooked beef with lids sititng out at room temperature cooling at 118 deg. F. Do not cool hot foods at room temperature. Cool all hot foods using approved methods and hold at 41 deg. F or below. 2. Pot of cooked rice sitting out at room temperature on cooks line. . Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 3. Cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 4. Cooked soup stock sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Dish machine hoses are not hooked up correctly. Hoses to chemicals were in wrong containers, Corrected at time of inspection. NOTE> YOU WILL NEED TO PRIME ALL CHEMICALS USING CONTROLS TO RUN OUT IMPROPER CHEMICALS IN LINES SO THAT PROPER CHEMICALS ARE RUNNING THROUGH LINES.
Location: Dish machine area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employees eating in kitchen area. Do not eat in any food prep areas.
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. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs, meats, seafood, fish poultry below and away from all other food items. 2. Raw beef and chicken thawing out in standing water inside of two bay food prep sink in kitchen area. Do not thaw chicken and beef together at same time in same sink.
Location: Walk-in 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. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs, meats, seafood, fish poultry below and away from all other food items. 2. Raw beef and chicken thawing out in standing water inside of two bay food prep sink in kitchen area. Do not thaw chicken and beef together at same time in same sink.
Location: Kitchen
Equipment: 2-bay
- 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: 1. Items stored in and on back hand sink in kitchen area. Do not store any items on or inside of hand sink.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic to go bags used to store food inside of walk in cooler. Plastic to go bags / grocery bags are not approved for direct contact with food items. Use only food grade bags, wraps, contaniers to store food in.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine dispensing improper amount of detergent, Detergent is remaining after final rinse. Repair to a sound working condtion. 2. Paper towel dispencer in poor repair at back hand sink. Replace. CORRECTED
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine dispensing improper amount of detergent, Detergent is remaining after final rinse. Repair to a sound working condtion. 2. Paper towel dispencer in poor repair at back hand sink. Replace. CORRECTED
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet leaking at one faucet at three bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chlorine test strips to check sanitizer at dish machine and three bay sink. Provide chlorine test strips.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice scoop on top of ice machine. Do not sit scoop on top of ice machine. Store scoop on clean tray or inside of ice bucket.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Raw beef and chicken thawing out inside of two bay sink at same time in standing water. Do not thaw chicken and beef at same time in same sink. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 2-bay
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. 1. Small plastic containers of cooked beef with lids sititng out at room temperature cooling at 118 deg. F. Do not cool hot foods at room temperature. Cool all hot foods using approved methods and hold at 41 deg. F or below. Potentially hazardous hot foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen
|
12/11/2013 | Pre-Licensing Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small plastic containers of cooked beef with lids sititng out at room temperature cooling at 118 deg. F. Do not cool hot foods at room temperature. Cool all hot foods using approved methods and hold at 41 deg. F or below. 2. Pot of cooked rice sitting out at room temperature on cooks line. . Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 3. Cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 4. Cooked soup stock sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small plastic containers of cooked beef with lids sititng out at room temperature cooling at 118 deg. F. Do not cool hot foods at room temperature. Cool all hot foods using approved methods and hold at 41 deg. F or below. 2. Pot of cooked rice sitting out at room temperature on cooks line. . Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 3. Cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 4. Cooked soup stock sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small plastic containers of cooked beef with lids sititng out at room temperature cooling at 118 deg. F. Do not cool hot foods at room temperature. Cool all hot foods using approved methods and hold at 41 deg. F or below. 2. Pot of cooked rice sitting out at room temperature on cooks line. . Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 3. Cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 4. Cooked soup stock sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small plastic containers of cooked beef with lids sititng out at room temperature cooling at 118 deg. F. Do not cool hot foods at room temperature. Cool all hot foods using approved methods and hold at 41 deg. F or below. 2. Pot of cooked rice sitting out at room temperature on cooks line. . Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 3. Cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 4. Cooked soup stock sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Dish machine hoses are not hooked up correctly. Hoses to chemicals were in wrong containers, Corrected at time of inspection. NOTE> YOU WILL NEED TO PRIME ALL CHEMICALS USING CONTROLS TO RUN OUT IMPROPER CHEMICALS IN LINES SO THAT PROPER CHEMICALS ARE RUNNING THROUGH LINES.
Location: Dish machine area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employees eating in kitchen area. Do not eat in any food prep areas.
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. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs, meats, seafood, fish poultry below and away from all other food items. 2. Raw beef and chicken thawing out in standing water inside of two bay food prep sink in kitchen area. Do not thaw chicken and beef together at same time in same sink.
Location: Walk-in 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. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs, meats, seafood, fish poultry below and away from all other food items. 2. Raw beef and chicken thawing out in standing water inside of two bay food prep sink in kitchen area. Do not thaw chicken and beef together at same time in same sink.
Location: Kitchen
Equipment: 2-bay
- Hand sink improper usage
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: 1. Items stored in and on back hand sink in kitchen area. Do not store any items on or inside of hand sink.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic to go bags used to store food inside of walk in cooler. Plastic to go bags / grocery bags are not approved for direct contact with food items. Use only food grade bags, wraps, contaniers to store food in.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine dispensing improper amount of detergent, Detergent is remaining after final rinse. Repair to a sound working condtion. 2. Paper towel dispencer in poor repair at back hand sink. Replace. CORRECTED
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine dispensing improper amount of detergent, Detergent is remaining after final rinse. Repair to a sound working condtion. 2. Paper towel dispencer in poor repair at back hand sink. Replace. CORRECTED
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet leaking at one faucet at three bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chlorine test strips to check sanitizer at dish machine and three bay sink. Provide chlorine test strips.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice scoop on top of ice machine. Do not sit scoop on top of ice machine. Store scoop on clean tray or inside of ice bucket.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Raw beef and chicken thawing out inside of two bay sink at same time in standing water. Do not thaw chicken and beef at same time in same sink. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 2-bay
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. 1. Small plastic containers of cooked beef with lids sititng out at room temperature cooling at 118 deg. F. Do not cool hot foods at room temperature. Cool all hot foods using approved methods and hold at 41 deg. F or below. Potentially hazardous hot foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen
|
12/04/2013 | Pre-Licensing Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small plastic containers of cooked beef with lids sititng out at room temperature cooling at 118 deg. F. Do not cool hot foods at room temperature. Cool all hot foods using approved methods and hold at 41 deg. F or below. 2. Pot of cooked rice sitting out at room temperature on cooks line. . Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 3. Cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 4. Cooked soup stock sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small plastic containers of cooked beef with lids sititng out at room temperature cooling at 118 deg. F. Do not cool hot foods at room temperature. Cool all hot foods using approved methods and hold at 41 deg. F or below. 2. Pot of cooked rice sitting out at room temperature on cooks line. . Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 3. Cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 4. Cooked soup stock sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small plastic containers of cooked beef with lids sititng out at room temperature cooling at 118 deg. F. Do not cool hot foods at room temperature. Cool all hot foods using approved methods and hold at 41 deg. F or below. 2. Pot of cooked rice sitting out at room temperature on cooks line. . Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 3. Cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 4. Cooked soup stock sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small plastic containers of cooked beef with lids sititng out at room temperature cooling at 118 deg. F. Do not cool hot foods at room temperature. Cool all hot foods using approved methods and hold at 41 deg. F or below. 2. Pot of cooked rice sitting out at room temperature on cooks line. . Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 3. Cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED 4. Cooked soup stock sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. CORRECTED
Location: Kitchen
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Dish machine hoses are not hooked up correctly. Hoses to chemicals were in wrong containers, Corrected at time of inspection. NOTE> YOU WILL NEED TO PRIME ALL CHEMICALS USING CONTROLS TO RUN OUT IMPROPER CHEMICALS IN LINES SO THAT PROPER CHEMICALS ARE RUNNING THROUGH LINES.
Location: Dish machine area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employees eating in kitchen area. Do not eat in any food prep areas.
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. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs, meats, seafood, fish poultry below and away from all other food items. 2. Raw beef and chicken thawing out in standing water inside of two bay food prep sink in kitchen area. Do not thaw chicken and beef together at same time in same sink.
Location: Walk-in 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. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs, meats, seafood, fish poultry below and away from all other food items. 2. Raw beef and chicken thawing out in standing water inside of two bay food prep sink in kitchen area. Do not thaw chicken and beef together at same time in same sink.
Location: Kitchen
Equipment: 2-bay
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic to go bags used to store food inside of walk in cooler. Plastic to go bags / grocery bags are not approved for direct contact with food items. Use only food grade bags, wraps, contaniers to store food in.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine leaking on top of unit for chemicals. Repair to a sound working condtion. 2. Paper towel dispencer in poor repair at back hand sink. Replace.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine leaking on top of unit for chemicals. Repair to a sound working condtion. 2. Paper towel dispencer in poor repair at back hand sink. Replace.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet leaking at one faucet at three bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chlorine test strips to check sanitizer at dish machine and three bay sink. Provide chlorine test strips.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Raw beef and chicken thawing out inside of two bay sink at same time in standing water. Do not thaw chicken and beef at same time in same sink. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 2-bay
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. 1. Small plastic containers of cooked beef with lids sititng out at room temperature cooling at 118 deg. F. Do not cool hot foods at room temperature. Cool all hot foods using approved methods and hold at 41 deg. F or below. Potentially hazardous hot foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen
|
11/26/2013 | Pre-Licensing Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Pan of cooked potatos sitting out at room temperature at 65 deg. F. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. 2. Pot of cooked rice sitting out at room temperature on cooks line. . Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. 3. Cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. 4. Cooked soup stock sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool.
Location: Kitchen
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Pan of cooked potatos sitting out at room temperature at 65 deg. F. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. 2. Pot of cooked rice sitting out at room temperature on cooks line. . Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. 3. Cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. 4. Cooked soup stock sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool.
Location: Kitchen
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Pan of cooked potatos sitting out at room temperature at 65 deg. F. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. 2. Pot of cooked rice sitting out at room temperature on cooks line. . Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. 3. Cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. 4. Cooked soup stock sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool.
Location: Kitchen
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Pan of cooked potatos sitting out at room temperature at 65 deg. F. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. 2. Pot of cooked rice sitting out at room temperature on cooks line. . Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. 3. Cooked beans sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool. 4. Cooked soup stock sitting out at room temperature on cooks line. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F after using approved methods to cool.
Location: Kitchen
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Dish machine hoses are not hooked up correctly. Sanitizer is hooked to soap hose. Repair to a sound workking conditon so as to sanitize at final rinse.
Location: Dish machine area
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employees eating in kitchen area. Do not eat in any food prep areas.
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. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs, meats, seafood, fish poultry below and away from all other food items. 2. Raw beef and chicken thawing out in standing water inside of two bay food prep sink in kitchen area. Do not thaw chicken and beef together at same time in same sink.
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.
Comments: 1. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs, meats, seafood, fish poultry below and away from all other food items. 2. Raw beef and chicken thawing out in standing water inside of two bay food prep sink in kitchen area. Do not thaw chicken and beef together at same time in same sink.
Location: Kitchen
Equipment: 2-bay
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic to go bags used to store food inside of walk in cooler. Plastic to go bags / grocery bags are not approved for direct contact with food items. Use only food grade bags, wraps, contaniers to store food in.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in fixture in kitchen area. Repair all non working lights.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet leaking at one faucet at three bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chlorine test strips to check sanitizer at dish machine and three bay sink. Provide chlorine test strips.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Raw beef and chicken thawing out inside of two bay sink at same time in standing water. Do not thaw chicken and beef at same time in same sink. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 2-bay
|
11/19/2013 | Pre-Licensing Recheck |
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound workking conditon so as to sanitize at final rinse.
Location: Dish machine area
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items inside of walk in cooler. Store all raw eggs, meats, seafood, fish poultry below and away from all other food items.
Location: Walk-in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic to go bags used to store food inside of walk in cooler. Plastic to go bags / grocery bags are not approved for direct contact with food items. Use only food grade bags, wraps, contaniers to store food in.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in fixture in kitchen area. Repair all non working lights.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet leaking at one faucet at three bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chlorine test strips to check sanitizer at dish machine and three bay sink. Provide chlorine test strips.
Location: Kitchen
|
11/08/2013 | Pre-Licensing |
| No violation noted during this evaluation. | 10/18/2013 | Non-Illness Complaint |
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