- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER READING FROM DISH MACHINE.
Location: Kitchen
Equipment: Dishmachine
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink 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: CUPS ALL AROUND HAND SINK. SEE CORRECTIVE ACTION ABOVE.
Location: Kitchen
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CHICKEN, BEEF AND VEGETABLES NOT DATEMARKED. SEE CORRECTIVE ACTION ABOVE.
Location: Kitchen (back)
Equipment: Walk in cooler
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINERS OF RICE AND FLOUR NOT LABELED. PLEASE LABEL
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD HEAVILY SOILED. PLEASE CLEAN.
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: FLOOR IS SOILED AND HAS GREASE BUILDUP ESPECIALLY UNDER GRILL. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH ON HAND WASHING SINK AND ON 2 BAY PREP SINK. SEE CORRECTIVE ACTION ABOVE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SOMETHING LEAKING AT THE TOP OF DISHMACHINE. SANITIZER CONCENTRATION IS NOT READING. PLEASE HAVE DISHMACHINE SERVICED.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STOVE AND WALLS SURROUNDING HEAVILY SOILED AND HAS GREASE BUILDUP. PLEASE CLEAN AND SANITIZE.2. SHELF UNDER PREP TOP SOILED AND HAS GREASE BUILDUP. PLEASE CLEAN AND SANITIZE.
Location: Cook line
Equipment: Stove
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STOVE AND WALLS SURROUNDING HEAVILY SOILED AND HAS GREASE BUILDUP. PLEASE CLEAN AND SANITIZE.2. SHELF UNDER PREP TOP SOILED AND HAS GREASE BUILDUP. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE MACHINE FLAP AND DOOR SOILED. PLEASE CLEAN.
Location: Expo line
Equipment: Ice machine
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSILS STORED IN STANDING WATER. IF UTENSILS ARE TO BE STORED IN WATER, THE WATER SHALL BE MAINTAINED AT 135 DEGREES F OR ABOVE.
Location: Kitchen
|
11/13/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW SHRIMP HOLDING AT 50 DEGREES F. SERVICE OR RE-ARRANGE COOLER TO HOLD ALL FOODS AT 41 DEGREES F.
Location: Kitchen
Equipment: Prep Top Cooler
- 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. COOKED EMPLOYEE MEAL ON PLATE ON TOP OF PRODUCE IN PREP TOP COOLER.2. OPEN PACKS OF CRACKERS ALL OVER BACK ROOM AND PREP AREA. DISCONTINUE EATING AND DRINKING IN FOOD PREP AREAS. EMPLOYEES SHOULD ONLY CONSUME FOOD IN DINING AREA.
Location: Wait staff area
Equipment: Prep Top Cooler
- 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. COOKED EMPLOYEE MEAL ON PLATE ON TOP OF PRODUCE IN PREP TOP COOLER.2. OPEN PACKS OF CRACKERS ALL OVER BACK ROOM AND PREP AREA. DISCONTINUE EATING AND DRINKING IN FOOD PREP AREAS. EMPLOYEES SHOULD ONLY CONSUME FOOD IN DINING AREA.
Location: Back room
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MOLDY FOOD AND FOOD CONTAINERS IN WALK IN COOLER. CLEAN OUT COOLER OF ANY SPOILED OR UNNECESSARY ITEMS.
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: RAW BEEF AND RAW SEA FOOD OVER PRODUCE IN WALK IN COOLER. STORE FOOD IN THE FOLLOWING MANOR: TOP READY TO EAT FOODS AND PRODUCE, NEXT LEVEL SEA FOOD, NEXT LEVEL RAW BEEF AND RAW PORK, BOTTOM RAW CHICKEN/POULTRY
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. FOOD STORED IN (HOUSEHOLD STORAGE) STERILITE PLASTIC TOTES IN WALK IN COOLER. UTILIZE ONLY FOOD GRADE STORAGE TUBS.2. FOOD STORED IN PLASTIC GROCERY BAGS. UTILIZE ONLY FOOD GRADE STORAGE CONTAINERS
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. FOOD STORED IN (HOUSEHOLD STORAGE) STERILITE PLASTIC TOTES IN WALK IN COOLER. UTILIZE ONLY FOOD GRADE STORAGE TUBS.2. FOOD STORED IN PLASTIC GROCERY BAGS. UTILIZE ONLY FOOD GRADE STORAGE CONTAINERS
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: OLD COFFEE CANS, BOXES, BAGS, FOOD CANS, ELECTRONIC EQUIPMENT ETC ALL OVER ESTABLISHMENT. THROW OUT UNNECESSARY ITEMS, CLEAN AND ORGANIZE ESTABLISMENT
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN MOP BUCKET IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT HOOD IS SOILED AND SERVICE TAGS ARE OUT OF DATE BY 3 MONTHS. HAVE VENT HOOD SERVICED AND CLEANED.
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: WALLS AND FLOORS SOILED WITH FOOD DEBRIS AND LITTER THROUGHOUT ESTABLISHMENT. CLEAN AND ORGANIZE ESTABLISHMENT.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS, PREP TABLES, COOK LINE ETC. STORE WIPING CLOTHS INSIDE SANITIZER BUCKET OR USE PAPER TOWELS AND SPRAY BOTTLES.
- 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: CABBAGE, BEAN, CHICKEN DISHES ETC OUT IN OPEN KITCHEN. STORE UNUSED/LEFT OVER FOOD ITEMS COVERED AND UNDER REFRIGERATION.
- 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: PRODUCE ON FLOOR IN WALK IN COOLER. STORE ALL FOOD IN FOOD GRADE CONTAINERS AND AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: UNCOVERED FOOD IN KITCHEN AND WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: UNCOVERED FOOD IN KITCHEN AND WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP LYING IN ICE BIN. STORE SCOOP IN HOLDER OUT OF ICE BIN.
Location: Wait staff area
Equipment: Ice bin
|
07/03/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW SHRIMP HOLDING AT 50 DEGREES F. SERVICE OR RE-ARRANGE COOLER TO HOLD ALL FOODS AT 41 DEGREES F.
Location: Kitchen
Equipment: Prep Top Cooler
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. COOKED EMPLOYEE MEAL ON PLATE ON TOP OF PRODUCE IN PREP TOP COOLER.2. OPEN PACKS OF CRACKERS ALL OVER BACK ROOM AND PREP AREA. DISCONTINUE EATING AND DRINKING IN FOOD PREP AREAS. EMPLOYEES SHOULD ONLY CONSUME FOOD IN DINING AREA.
Location: Wait staff area
Equipment: Prep Top Cooler
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. COOKED EMPLOYEE MEAL ON PLATE ON TOP OF PRODUCE IN PREP TOP COOLER.2. OPEN PACKS OF CRACKERS ALL OVER BACK ROOM AND PREP AREA. DISCONTINUE EATING AND DRINKING IN FOOD PREP AREAS. EMPLOYEES SHOULD ONLY CONSUME FOOD IN DINING AREA.
Location: Back room
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MOLDY FOOD AND FOOD CONTAINERS IN WALK IN COOLER. CLEAN OUT COOLER OF ANY SPOILED OR UNNECESSARY ITEMS.
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: RAW BEEF AND RAW SEA FOOD OVER PRODUCE IN WALK IN COOLER. STORE FOOD IN THE FOLLOWING MANOR: TOP READY TO EAT FOODS AND PRODUCE, NEXT LEVEL SEA FOOD, NEXT LEVEL RAW BEEF AND RAW PORK, BOTTOM RAW CHICKEN/POULTRY
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. FOOD STORED IN (HOUSEHOLD STORAGE) STERILITE PLASTIC TOTES IN WALK IN COOLER. UTILIZE ONLY FOOD GRADE STORAGE TUBS.2. FOOD STORED IN PLASTIC GROCERY BAGS. UTILIZE ONLY FOOD GRADE STORAGE CONTAINERS
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. FOOD STORED IN (HOUSEHOLD STORAGE) STERILITE PLASTIC TOTES IN WALK IN COOLER. UTILIZE ONLY FOOD GRADE STORAGE TUBS.2. FOOD STORED IN PLASTIC GROCERY BAGS. UTILIZE ONLY FOOD GRADE STORAGE CONTAINERS
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: OLD COFFEE CANS, BOXES, BAGS, FOOD CANS, ELECTRONIC EQUIPMENT ETC ALL OVER ESTABLISHMENT. THROW OUT UNNECESSARY ITEMS, CLEAN AND ORGANIZE ESTABLISMENT
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN MOP BUCKET IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT HOOD IS SOILED AND SERVICE TAGS ARE OUT OF DATE BY 3 MONTHS. HAVE VENT HOOD SERVICED AND CLEANED.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALLS AND FLOORS SOILED WITH FOOD DEBRIS AND LITTER THROUGHOUT ESTABLISHMENT. CLEAN AND ORGANIZE ESTABLISHMENT.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS, PREP TABLES, COOK LINE ETC. STORE WIPING CLOTHS INSIDE SANITIZER BUCKET OR USE PAPER TOWELS AND SPRAY BOTTLES.
- 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: CABBAGE, BEAN, CHICKEN DISHES ETC OUT IN OPEN KITCHEN. STORE UNUSED/LEFT OVER FOOD ITEMS COVERED AND UNDER REFRIGERATION.
- 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: PRODUCE ON FLOOR IN WALK IN COOLER. STORE ALL FOOD IN FOOD GRADE CONTAINERS AND AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: UNCOVERED FOOD IN KITCHEN AND WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: UNCOVERED FOOD IN KITCHEN AND WALK IN COOLER. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- 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: ICE SCOOP LYING IN ICE BIN. STORE SCOOP IN HOLDER OUT OF ICE BIN.
Location: Wait staff area
Equipment: Ice bin
|
06/26/2014 | Routine |
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING BOWL TO SCOOP WONTON STIPS.PROVIDE SCOOP WITH HANDLE.
- 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. BOWL OF RAW BEEF STORED OVER READY TO EAT FOODS IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CROSS CONTAMINAITON.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- 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. FOOD STORED IN GROCERY BAGS IN UPRIGHT FREEZER.DISCONTINUE. USE ONLY APPROVED FOOD GRADE BAGS.
Location: Kitchen
Equipment: Upright 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. OPENED CAN OF TOMATO SAUCE IN REACH IN COOLER.ONCE FOOD IS OPENED, MOVE TO FOOD GRADE CONTAINER OR BAG. 2. VARIOUS FOOD ITEMS STORED ON THE FLOOR IN WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Reach 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. OPENED CAN OF TOMATO SAUCE IN REACH IN COOLER.ONCE FOOD IS OPENED, MOVE TO FOOD GRADE CONTAINER OR BAG. 2. VARIOUS FOOD ITEMS STORED ON THE FLOOR IN WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ROLLING CART HOLDING SAUCES AND SEASONINGS NEAR COOK LINE IS HEAVILY SOILED.THOROUGHLY CLEAN AND SANITIZE.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. MICROWAVE OVEN HEAVILY SOILED WITH BUILD UP ON EXTERIOR AND INTERIOR.2. TOASTER OVEN HEAVILY SOILED WITH BUILD UP AND FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. MICROWAVE OVEN HEAVILY SOILED WITH BUILD UP ON EXTERIOR AND INTERIOR.2. TOASTER OVEN HEAVILY SOILED WITH BUILD UP AND FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: -
- 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. SCOOP STORED WITH HANDLE TOUCHING RICE IN BULK STORAGE RICE CONTAINER.2. SCOOP STORED WITH HANDLE TOUCHING ICE IN ICE MACHINE.STORE OUTSIDE OF FOOD PRODUCT OR WITH HANDLE UPWARDS SO IT DOES NOT CONTACT FOOD.
Location: Kitchen
Equipment: Bulk food containers
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. SCOOP STORED WITH HANDLE TOUCHING RICE IN BULK STORAGE RICE CONTAINER.2. SCOOP STORED WITH HANDLE TOUCHING ICE IN ICE MACHINE.STORE OUTSIDE OF FOOD PRODUCT OR WITH HANDLE UPWARDS SO IT DOES NOT CONTACT FOOD.
Location: Kitchen
Equipment: Ice machine
|
12/05/2013 | Recheck |
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING BOWL TO SCOOP WONTON STIPS.PROVIDE SCOOP WITH HANDLE.
- 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. BOWL OF RAW BEEF STORED OVER READY TO EAT FOODS IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CROSS CONTAMINAITON.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- 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. FOOD STORED IN GROCERY BAGS IN UPRIGHT FREEZER.DISCONTINUE. USE ONLY APPROVED FOOD GRADE BAGS.
Location: Kitchen
Equipment: Upright 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. OPENED CAN OF TOMATO SAUCE IN REACH IN COOLER.ONCE FOOD IS OPENED, MOVE TO FOOD GRADE CONTAINER OR BAG. 2. VARIOUS FOOD ITEMS STORED ON THE FLOOR IN WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Reach 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. OPENED CAN OF TOMATO SAUCE IN REACH IN COOLER.ONCE FOOD IS OPENED, MOVE TO FOOD GRADE CONTAINER OR BAG. 2. VARIOUS FOOD ITEMS STORED ON THE FLOOR IN WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ROLLING CART HOLDING SAUCES AND SEASONINGS NEAR COOK LINE IS HEAVILY SOILED.THOROUGHLY CLEAN AND SANITIZE.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. MICROWAVE OVEN HEAVILY SOILED WITH BUILD UP ON EXTERIOR AND INTERIOR.2. TOASTER OVEN HEAVILY SOILED WITH BUILD UP AND FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. MICROWAVE OVEN HEAVILY SOILED WITH BUILD UP ON EXTERIOR AND INTERIOR.2. TOASTER OVEN HEAVILY SOILED WITH BUILD UP AND FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: -
- 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. SCOOP STORED WITH HANDLE TOUCHING RICE IN BULK STORAGE RICE CONTAINER.2. SCOOP STORED WITH HANDLE TOUCHING ICE IN ICE MACHINE.STORE OUTSIDE OF FOOD PRODUCT OR WITH HANDLE UPWARDS SO IT DOES NOT CONTACT FOOD.
Location: Kitchen
Equipment: Bulk food containers
- 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. SCOOP STORED WITH HANDLE TOUCHING RICE IN BULK STORAGE RICE CONTAINER.2. SCOOP STORED WITH HANDLE TOUCHING ICE IN ICE MACHINE.STORE OUTSIDE OF FOOD PRODUCT OR WITH HANDLE UPWARDS SO IT DOES NOT CONTACT FOOD.
Location: Kitchen
Equipment: Ice machine
|
11/26/2013 | Routine |
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. LARGE BOWL OF RAW CHICKEN STORED ON TOP OF TRASH CAN IN KITCHEN.PLEASE DO NOT STORE FOOD OR PREP FOOD ON TOP OF TRASH CAN. PROVIDE ADDITIONAL PREP TABLES IF NEEDED.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAGS BEING USED TO STORE FOOD IN UPRIGHT FREEZER.PLEASE USE ONLY FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE. GROCERY BAGS ARE NOT APPROVED.
Location: Kitchen
Equipment: Upright freezer
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN OCTOBER OF 2012. DUE FOR ROUTINE INSPECTION AND TAGGING EVERY 6 MONTHS.SCHEDULE.MAY 30: CALLED AND SCHEDULED APPOINTMENT FOR NEXT WEEK.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN HOOD ABOVE COOK LINE.REPLACE.
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. WEB AND DUST BUILD UP IN CORNER ABOVE WHERE DRY GOODS ARE STORED NEAR WALK IN COOLER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
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. VARIOUS FOOD ITEMS STORED DIRECLTY ON THE FLOOR IN WALK IN COOLER.ENSURE ALL FOOD ITEMS ARE STORED AT LEAST 6 INCHES ABOVE THE FLOOR. PROVIDE ADDITIONAL SHELVING IF NEEDED.
Location: Walk-in cooler
Equipment: Walk in cooler
|
05/30/2013 | Recheck |
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. LARGE BOWL OF RAW CHICKEN STORED ON TOP OF TRASH CAN IN KITCHEN.PLEASE DO NOT STORE FOOD OR PREP FOOD ON TOP OF TRASH CAN. PROVIDE ADDITIONAL PREP TABLES IF NEEDED.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. GROCERY BAGS BEING USED TO STORE FOOD IN UPRIGHT FREEZER.PLEASE USE ONLY FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE. GROCERY BAGS ARE NOT APPROVED.
Location: Kitchen
Equipment: Upright freezer
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN OCTOBER OF 2012. DUE FOR ROUTINE INSPECTION AND TAGGING EVERY 6 MONTHS.SCHEDULE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN HOOD ABOVE COOK LINE.REPLACE.
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. WEB AND DUST BUILD UP IN CORNER ABOVE WHERE DRY GOODS ARE STORED NEAR WALK IN COOLER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
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. VARIOUS FOOD ITEMS STORED DIRECLTY ON THE FLOOR IN WALK IN COOLER.ENSURE ALL FOOD ITEMS ARE STORED AT LEAST 6 INCHES ABOVE THE FLOOR. PROVIDE ADDITIONAL SHELVING IF NEEDED.
Location: Walk-in cooler
Equipment: Walk in cooler
|
05/23/2013 | Routine |
| No violation noted during this evaluation. | 03/26/2013 | Non-Illness Complaint |
- 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. SOUP, ETC.. PANS HELD ON COOKING AREA WITHOUT TEMPERATURE CONTROL - KEEP HOT OR COLD.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize. CONTAINERS HOLDING COOK'S LINE PREP ITEMS; 2-BAY SINK
Location: Kitchen
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize. CONTAINERS HOLDING COOK'S LINE PREP ITEMS; 2-BAY SINK
Location: Kitchen
Equipment: 2-bay
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. WAIT STAFF AREA MAKE TABLE COOLER CUTTING BOARD; USED/UNUSED EQUIPMENT ON METAL SHELVING.
Location: Wait staff area
Equipment: -
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. WAIT STAFF AREA MAKE TABLE COOLER CUTTING BOARD; USED/UNUSED EQUIPMENT ON METAL SHELVING.
Location: Cook line
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. OPEN SITE DRAIN IS SLOW TO DRAIN . PLEASE REPAIR TO DRAIN FREELY.
Location: Dish machine area
Equipment: Dishmachine
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. ALL SOILED FLOOR AREAS, PLEASE MOVE ITEMS BENEATH SHELVING AND ESPECIALLY CLEAN BENEATH EQUIPMENT.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. ALL SOILED FLOOR AREAS, PLEASE MOVE ITEMS BENEATH SHELVING AND ESPECIALLY CLEAN BENEATH EQUIPMENT.
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. ALL SOILED FLOOR AREAS, PLEASE MOVE ITEMS BENEATH SHELVING AND ESPECIALLY CLEAN BENEATH EQUIPMENT.
Location: Back room
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Make table cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Wait staff area
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. MAKE TABLE COOLER FILLED WITH ICE ON TOP AND BELOW - REPAIR TO HOLD FOOD AT 41 DEGREES WITHOUT ICE.
Location: Cook line
Equipment: Make table cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Cook line
Equipment: Upright freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. 1) COOKING EQUIPMENT EXTERIORS, METAL SHELVING ON COOK'S LINE AND OPPOSITE OF COOK'S LINE; DISHMACHINE AND RACKS.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. 1) COOKING EQUIPMENT EXTERIORS, METAL SHELVING ON COOK'S LINE AND OPPOSITE OF COOK'S LINE; DISHMACHINE AND RACKS.
Location: Cook line
Equipment: Stove
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. 1) COOKING EQUIPMENT EXTERIORS, METAL SHELVING ON COOK'S LINE AND OPPOSITE OF COOK'S LINE; DISHMACHINE AND RACKS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. 1) COOKING EQUIPMENT EXTERIORS, METAL SHELVING ON COOK'S LINE AND OPPOSITE OF COOK'S LINE; DISHMACHINE AND RACKS.
Location: Dish machine area
Equipment: Dishmachine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. DISHMACHINE AND IN PLACE SANITIZER.
- 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. SCOOPS STORED IN WATER. PLEASE REMOVE.
Location: Cook line
|
01/10/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. SOUP, ETC.. PANS HELD ON COOKING AREA WITHOUT TEMPERATURE CONTROL - KEEP HOT OR COLD.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize. CONTAINERS HOLDING COOK'S LINE PREP ITEMS; 2-BAY SINK
Location: Kitchen
Equipment: -
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize. CONTAINERS HOLDING COOK'S LINE PREP ITEMS; 2-BAY SINK
Location: Kitchen
Equipment: 2-bay
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. WAIT STAFF AREA MAKE TABLE COOLER CUTTING BOARD; USED/UNUSED EQUIPMENT ON METAL SHELVING.
Location: Wait staff area
Equipment: -
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. WAIT STAFF AREA MAKE TABLE COOLER CUTTING BOARD; USED/UNUSED EQUIPMENT ON METAL SHELVING.
Location: Cook line
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. OPEN SITE DRAIN IS SLOW TO DRAIN . PLEASE REPAIR TO DRAIN FREELY.
Location: Dish machine area
Equipment: Dishmachine
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. ALL SOILED FLOOR AREAS, PLEASE MOVE ITEMS BENEATH SHELVING AND ESPECIALLY CLEAN BENEATH EQUIPMENT.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. ALL SOILED FLOOR AREAS, PLEASE MOVE ITEMS BENEATH SHELVING AND ESPECIALLY CLEAN BENEATH EQUIPMENT.
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. ALL SOILED FLOOR AREAS, PLEASE MOVE ITEMS BENEATH SHELVING AND ESPECIALLY CLEAN BENEATH EQUIPMENT.
Location: Back room
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Make table cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Wait staff area
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. MAKE TABLE COOLER FILLED WITH ICE ON TOP AND BELOW - REPAIR TO HOLD FOOD AT 41 DEGREES WITHOUT ICE.
Location: Cook line
Equipment: Make table cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Cook line
Equipment: Upright freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. 1) COOKING EQUIPMENT EXTERIORS, METAL SHELVING ON COOK'S LINE AND OPPOSITE OF COOK'S LINE; DISHMACHINE AND RACKS.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. 1) COOKING EQUIPMENT EXTERIORS, METAL SHELVING ON COOK'S LINE AND OPPOSITE OF COOK'S LINE; DISHMACHINE AND RACKS.
Location: Cook line
Equipment: Stove
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. 1) COOKING EQUIPMENT EXTERIORS, METAL SHELVING ON COOK'S LINE AND OPPOSITE OF COOK'S LINE; DISHMACHINE AND RACKS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. 1) COOKING EQUIPMENT EXTERIORS, METAL SHELVING ON COOK'S LINE AND OPPOSITE OF COOK'S LINE; DISHMACHINE AND RACKS.
Location: Dish machine area
Equipment: Dishmachine
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. DISHMACHINE AND IN PLACE SANITIZER.
- 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. SCOOPS STORED IN WATER. PLEASE REMOVE.
Location: Cook line
|
01/03/2013 | Routine |
- 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 meat stoed above ready to eat food items inside of walk in cooler. Store all raw meats , chicken, seafood, fish and raw whole eggs below and away from all other food itmes.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Yellow bulk food container in kitchen soiled. Clean and sanitize. 2. Following items in kitchen soiled. a. Black stand mixer b. Small blender c. white food processor NOTE > CLEAN AND SANITIZE EQUIPMENT LISTED ABOVE. 3. Inside of vegetable prep sink soiled. Clean and sanitize. 4. Metal cart on wheels and all metal and plastic pans on cart in front of wok cooker soiled. Clean and sanitize metal cart and all pans of food on cart.
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Yellow bulk food container in kitchen soiled. Clean and sanitize. 2. Following items in kitchen soiled. a. Black stand mixer b. Small blender c. white food processor NOTE > CLEAN AND SANITIZE EQUIPMENT LISTED ABOVE. 3. Inside of vegetable prep sink soiled. Clean and sanitize. 4. Metal cart on wheels and all metal and plastic pans on cart in front of wok cooker soiled. Clean and sanitize metal cart and all pans of food on cart.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Yellow bulk food container in kitchen soiled. Clean and sanitize. 2. Following items in kitchen soiled. a. Black stand mixer b. Small blender c. white food processor NOTE > CLEAN AND SANITIZE EQUIPMENT LISTED ABOVE. 3. Inside of vegetable prep sink soiled. Clean and sanitize. 4. Metal cart on wheels and all metal and plastic pans on cart in front of wok cooker soiled. Clean and sanitize metal cart and all pans of food on cart.
Location: Kitchen
Equipment: Veg. Sink
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Yellow bulk food container in kitchen soiled. Clean and sanitize. 2. Following items in kitchen soiled. a. Black stand mixer b. Small blender c. white food processor NOTE > CLEAN AND SANITIZE EQUIPMENT LISTED ABOVE. 3. Inside of vegetable prep sink soiled. Clean and sanitize. 4. Metal cart on wheels and all metal and plastic pans on cart in front of wok cooker soiled. Clean and sanitize metal cart and all pans of food on cart.
Location: Cook line
- 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. Wet towels stoed on and inside of hand sink in kitchen area. Do not store wet towels or any items in or on hand sink. Store wet towels in santizer water when not in use or in soiled linnen bag. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
Equipment: Hand 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. Clean knives stored on electrical tubing above work table in kitchen area. Remove knives and store in approvd manner. 2. Cooking woks stored on floor below cooking equipment. Remove, Clean and sanitze. Do not store any cooking pans or woks on floor. 3. Ice scoo for ice machine stored in with ice with handle touching ice. Store scoop with hand out not touching ice.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knives stored on electrical tubing above work table in kitchen area. Remove knives and store in approvd manner. 2. Cooking woks stored on floor below cooking equipment. Remove, Clean and sanitze. Do not store any cooking pans or woks on floor. 3. Ice scoo for ice machine stored in with ice with handle touching ice. Store scoop with hand out not touching ice.
Location: Cook line
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knives stored on electrical tubing above work table in kitchen area. Remove knives and store in approvd manner. 2. Cooking woks stored on floor below cooking equipment. Remove, Clean and sanitze. Do not store any cooking pans or woks on floor. 3. Ice scoo for ice machine stored in with ice with handle touching ice. Store scoop with hand out not touching ice.
Location: Wait staff area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Several old newspappers in wait staff area of establishment Remove all old news papers and discared.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door to establishment open. Keep door closed.
Location: Back room
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters above cooking equipment soiled. Clean hoodand filters.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled on floor of walk in cooler. Clean.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on prep table in kitchen area. Do not sit wet towels out. Keep all wet towels clean and stored insdie of sanitizer water when not in use.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Meat thawing insdie of small metal pan in back stock area. Do not thaw frozen foods at room temperature. 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: Back room
- 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. Boxes of food on floor of walk in cooler. Remove all boxes of food from floor and store on approved shelving. 2. Bags of cabage stored on floor of kitchen in front of two bay vegetable prep sink.
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. Boxes of food on floor of walk in cooler. Remove all boxes of food from floor and store on approved shelving. 2. Bags of cabage stored on floor of kitchen in front of two bay vegetable prep sink.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meatl cart inside of walk in cooler soiled. Clean.
Location: Walk-in cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Following equipment soiled a. Deep fry unit inside and out. d b. Gas wok cooking unit. c. Large gas cooker next to wok cooking equipment. NOTE > CLEAN ALL EQUIPMENT LISTED ABOVE.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Floor drain slow that has drain for three bay sink and dish machine draining into floor drain. Repair floor drain so that water drain quickly
Location: Kitchen
|
08/28/2012 | Recheck |
- 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 stoed above ready to eat food items inside of walk in cooler. Store all raw meats , chicken, seafood, fish and raw whole eggs below and away from all other food itmes.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Yellow bulk food container in kitchen soiled. Clean and sanitize. 2. Following items in kitchen soiled. a. Black stand mixer b. Small blender c. white food processor NOTE > CLEAN AND SANITIZE EQUIPMENT LISTED ABOVE. 3. Inside of vegetable prep sink soiled. Clean and sanitize. 4. Metal cart on wheels and all metal and plastic pans on cart in front of wok cooker soiled. Clean and sanitize metal cart and all pans of food on cart.
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Yellow bulk food container in kitchen soiled. Clean and sanitize. 2. Following items in kitchen soiled. a. Black stand mixer b. Small blender c. white food processor NOTE > CLEAN AND SANITIZE EQUIPMENT LISTED ABOVE. 3. Inside of vegetable prep sink soiled. Clean and sanitize. 4. Metal cart on wheels and all metal and plastic pans on cart in front of wok cooker soiled. Clean and sanitize metal cart and all pans of food on cart.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Yellow bulk food container in kitchen soiled. Clean and sanitize. 2. Following items in kitchen soiled. a. Black stand mixer b. Small blender c. white food processor NOTE > CLEAN AND SANITIZE EQUIPMENT LISTED ABOVE. 3. Inside of vegetable prep sink soiled. Clean and sanitize. 4. Metal cart on wheels and all metal and plastic pans on cart in front of wok cooker soiled. Clean and sanitize metal cart and all pans of food on cart.
Location: Kitchen
Equipment: Veg. Sink
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Yellow bulk food container in kitchen soiled. Clean and sanitize. 2. Following items in kitchen soiled. a. Black stand mixer b. Small blender c. white food processor NOTE > CLEAN AND SANITIZE EQUIPMENT LISTED ABOVE. 3. Inside of vegetable prep sink soiled. Clean and sanitize. 4. Metal cart on wheels and all metal and plastic pans on cart in front of wok cooker soiled. Clean and sanitize metal cart and all pans of food on cart.
Location: Cook line
- 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. Wet towels stoed on and inside of hand sink in kitchen area. Do not store wet towels or any items in or on hand sink. Store wet towels in santizer water when not in use or in soiled linnen bag. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
Equipment: Hand 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. Clean knives stored on electrical tubing above work table in kitchen area. Remove knives and store in approvd manner. 2. Cooking woks stored on floor below cooking equipment. Remove, Clean and sanitze. Do not store any cooking pans or woks on floor. 3. Ice scoo for ice machine stored in with ice with handle touching ice. Store scoop with hand out not touching ice.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knives stored on electrical tubing above work table in kitchen area. Remove knives and store in approvd manner. 2. Cooking woks stored on floor below cooking equipment. Remove, Clean and sanitze. Do not store any cooking pans or woks on floor. 3. Ice scoo for ice machine stored in with ice with handle touching ice. Store scoop with hand out not touching ice.
Location: Cook line
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knives stored on electrical tubing above work table in kitchen area. Remove knives and store in approvd manner. 2. Cooking woks stored on floor below cooking equipment. Remove, Clean and sanitze. Do not store any cooking pans or woks on floor. 3. Ice scoo for ice machine stored in with ice with handle touching ice. Store scoop with hand out not touching ice.
Location: Wait staff area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Several old newspappers in wait staff area of establishment Remove all old news papers and discared.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door to establishment open. Keep door closed.
Location: Back room
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters above cooking equipment soiled. Clean hoodand filters.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled on floor of walk in cooler. Clean.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on prep table in kitchen area. Do not sit wet towels out. Keep all wet towels clean and stored insdie of sanitizer water when not in use.
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. Meat thawing insdie of small metal pan in back stock area. Do not thaw frozen foods at room temperature. 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: Back room
- 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. Boxes of food on floor of walk in cooler. Remove all boxes of food from floor and store on approved shelving. 2. Bags of cabage stored on floor of kitchen in front of two bay vegetable prep sink.
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. Boxes of food on floor of walk in cooler. Remove all boxes of food from floor and store on approved shelving. 2. Bags of cabage stored on floor of kitchen in front of two bay vegetable prep sink.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meatl cart inside of walk in cooler soiled. Clean.
Location: Walk-in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Following equipment soiled a. Deep fry unit inside and out. d b. Gas wok cooking unit. c. Large gas cooker next to wok cooking equipment. NOTE > CLEAN ALL EQUIPMENT LISTED ABOVE.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Floor drain slow that has drain for three bay sink and dish machine draining into floor drain. Repair floor drain so that water drain quickly
Location: Kitchen
|
08/17/2012 | Routine |
| No violation noted during this evaluation. | 08/17/2012 | Non-Illness Complaint |
- 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. " Sterno gel chafing fuel " stoed on top of cooking oil. Remove and store away from al food items and dry stock items.
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. Cook did not wash hands after preping raw shrimp. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small weight scale soiled. Clean and sanitize. 2. Outsides of all bulk food containers + lids soiled in dry stock area. Clean and sanitize all bulk food containers. 3. Can opener blade soiled. Clean and sanitize. 4. All metal pans on push cart in front of cooking equipment very soiled. Clean and sanitize. Do not allow pans to build up with dried on food. Wash and sanitize pans each day. 5. Large meal stock pot very soiled on gas burner unit on cooks line. Clean and sanitize. 6. Two bay vegetable prep sink soiled. Clean and sanitize.
Location: Dry storage
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small weight scale soiled. Clean and sanitize. 2. Outsides of all bulk food containers + lids soiled in dry stock area. Clean and sanitize all bulk food containers. 3. Can opener blade soiled. Clean and sanitize. 4. All metal pans on push cart in front of cooking equipment very soiled. Clean and sanitize. Do not allow pans to build up with dried on food. Wash and sanitize pans each day. 5. Large meal stock pot very soiled on gas burner unit on cooks line. Clean and sanitize. 6. Two bay vegetable prep sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small weight scale soiled. Clean and sanitize. 2. Outsides of all bulk food containers + lids soiled in dry stock area. Clean and sanitize all bulk food containers. 3. Can opener blade soiled. Clean and sanitize. 4. All metal pans on push cart in front of cooking equipment very soiled. Clean and sanitize. Do not allow pans to build up with dried on food. Wash and sanitize pans each day. 5. Large meal stock pot very soiled on gas burner unit on cooks line. Clean and sanitize. 6. Two bay vegetable prep sink soiled. Clean and sanitize.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small weight scale soiled. Clean and sanitize. 2. Outsides of all bulk food containers + lids soiled in dry stock area. Clean and sanitize all bulk food containers. 3. Can opener blade soiled. Clean and sanitize. 4. All metal pans on push cart in front of cooking equipment very soiled. Clean and sanitize. Do not allow pans to build up with dried on food. Wash and sanitize pans each day. 5. Large meal stock pot very soiled on gas burner unit on cooks line. Clean and sanitize. 6. Two bay vegetable prep sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: 2-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. Provide at least on person who has been certiifed in food safety.
- 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. Food scoops on cooks line stored in standing water. Do not store food scoops in standing water.
Location: Cook line
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mops sitting inside of bucket by mop sink. Hang up wet mops to dry between use.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working in kitchen area. Replace / repair all non working lighs.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door open at time of inspection. Keep door closed at all times.
Location: Back room
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filterrs soiled. Have hood professionally cleaned.
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 throughout back stock area. Clean. 2. Floor space soiled inside of walk in cooler. Clean. 3. Floor space soiled throughout kitchen area. Clean. 4. Wall space soiled behind cooking equipment. Clean.
- 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 throughout back stock area. Clean. 2. Floor space soiled inside of walk in cooler. Clean. 3. Floor space soiled throughout kitchen area. Clean. 4. Wall space soiled behind cooking equipment. Clean.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wipimng towels soiled. Keep all wet wiping towels clean and stored in sanitizer water when not in use. Do not sit wet towels out.
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. Yellow trash can used to hold sheet pan of raw shrimp. Do not use trash can as a table. 2. Coke crates being used to store food on insdie of walk in cooler Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 3. Coke crates being used to store food items in dry stock area. Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 4. Tape on handle of reach in freezer on cooks line, Remove tape.
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. Yellow trash can used to hold sheet pan of raw shrimp. Do not use trash can as a table. 2. Coke crates being used to store food on insdie of walk in cooler Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 3. Coke crates being used to store food items in dry stock area. Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 4. Tape on handle of reach in freezer on cooks line, Remove tape.
Location: Walk-in cooler
- 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. Yellow trash can used to hold sheet pan of raw shrimp. Do not use trash can as a table. 2. Coke crates being used to store food on insdie of walk in cooler Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 3. Coke crates being used to store food items in dry stock area. Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 4. Tape on handle of reach in freezer on cooks line, Remove tape.
Location: Dry storage
- 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. Yellow trash can used to hold sheet pan of raw shrimp. Do not use trash can as a table. 2. Coke crates being used to store food on insdie of walk in cooler Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 3. Coke crates being used to store food items in dry stock area. Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 4. Tape on handle of reach in freezer on cooks line, Remove tape.
Location: Cook line
Equipment: reach 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. Bag of onions on floor in dry stock area. Remove, store in approved manner. 2. Food items stored on floor of walk in cooler Remove from floor. Store on approved shelving. 3. Food items not covered in walk in cooler. Cover all food items.
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in dry stock area. Remove, store in approved manner. 2. Food items stored on floor of walk in cooler Remove from floor. Store on approved shelving. 3. Food items not covered in walk in cooler. Cover all food items.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving soiled inside of walk in cooler. Clean all soiled shelving.. 2. All metal shelving soiled in dry stock area. Clean all soiled shelving. 3. Yellow trash can and lid soiled. Clean. 4. Electrical outlets soiled above small prep table in kitchen araa by dry stock area. Clean. 5. Metal push cart in front of cooking equipment very soiled. Clean and sanitize. 6. Bottom shelf of steam table were plates are stored soiled. Clean.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving soiled inside of walk in cooler. Clean all soiled shelving.. 2. All metal shelving soiled in dry stock area. Clean all soiled shelving. 3. Yellow trash can and lid soiled. Clean. 4. Electrical outlets soiled above small prep table in kitchen araa by dry stock area. Clean. 5. Metal push cart in front of cooking equipment very soiled. Clean and sanitize. 6. Bottom shelf of steam table were plates are stored soiled. Clean.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving soiled inside of walk in cooler. Clean all soiled shelving.. 2. All metal shelving soiled in dry stock area. Clean all soiled shelving. 3. Yellow trash can and lid soiled. Clean. 4. Electrical outlets soiled above small prep table in kitchen araa by dry stock area. Clean. 5. Metal push cart in front of cooking equipment very soiled. Clean and sanitize. 6. Bottom shelf of steam table were plates are stored soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. All cooking equipment soiled with built up grease and dirt on cooks line. Clean all soiled equipment. 2. Microwave oven soiled inside on cooks line. Clean and sanitize.
Location: Cook line
|
07/05/2012 | Recheck |
- 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. " Sterno gel chafing fuel " stoed on top of cooking oil. Remove and store away from al food items and dry stock items.
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. Cook did not wash hands after preping raw shrimp. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small weight scale soiled. Clean and sanitize. 2. Outsides of all bulk food containers + lids soiled in dry stock area. Clean and sanitize all bulk food containers. 3. Can opener blade soiled. Clean and sanitize. 4. All metal pans on push cart in front of cooking equipment very soiled. Clean and sanitize. Do not allow pans to build up with dried on food. Wash and sanitize pans each day. 5. Large meal stock pot very soiled on gas burner unit on cooks line. Clean and sanitize. 6. Two bay vegetable prep sink soiled. Clean and sanitize.
Location: Dry storage
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small weight scale soiled. Clean and sanitize. 2. Outsides of all bulk food containers + lids soiled in dry stock area. Clean and sanitize all bulk food containers. 3. Can opener blade soiled. Clean and sanitize. 4. All metal pans on push cart in front of cooking equipment very soiled. Clean and sanitize. Do not allow pans to build up with dried on food. Wash and sanitize pans each day. 5. Large meal stock pot very soiled on gas burner unit on cooks line. Clean and sanitize. 6. Two bay vegetable prep sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small weight scale soiled. Clean and sanitize. 2. Outsides of all bulk food containers + lids soiled in dry stock area. Clean and sanitize all bulk food containers. 3. Can opener blade soiled. Clean and sanitize. 4. All metal pans on push cart in front of cooking equipment very soiled. Clean and sanitize. Do not allow pans to build up with dried on food. Wash and sanitize pans each day. 5. Large meal stock pot very soiled on gas burner unit on cooks line. Clean and sanitize. 6. Two bay vegetable prep sink soiled. Clean and sanitize.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small weight scale soiled. Clean and sanitize. 2. Outsides of all bulk food containers + lids soiled in dry stock area. Clean and sanitize all bulk food containers. 3. Can opener blade soiled. Clean and sanitize. 4. All metal pans on push cart in front of cooking equipment very soiled. Clean and sanitize. Do not allow pans to build up with dried on food. Wash and sanitize pans each day. 5. Large meal stock pot very soiled on gas burner unit on cooks line. Clean and sanitize. 6. Two bay vegetable prep sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: 2-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. Provide at least on person who has been certiifed in food safety.
- 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. Food scoops on cooks line stored in standing water. Do not store food scoops in standing water.
Location: Cook line
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mops sitting inside of bucket by mop sink. Hang up wet mops to dry between use.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working in kitchen area. Replace / repair all non working lighs.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door open at time of inspection. Keep door closed at all times.
Location: Back room
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filterrs soiled. Have hood professionally cleaned.
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 throughout back stock area. Clean. 2. Floor space soiled inside of walk in cooler. Clean. 3. Floor space soiled throughout kitchen area. Clean. 4. Wall space soiled behind cooking equipment. Clean.
- 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 throughout back stock area. Clean. 2. Floor space soiled inside of walk in cooler. Clean. 3. Floor space soiled throughout kitchen area. Clean. 4. Wall space soiled behind cooking equipment. Clean.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wipimng towels soiled. Keep all wet wiping towels clean and stored in sanitizer water when not in use. Do not sit wet towels out.
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. Yellow trash can used to hold sheet pan of raw shrimp. Do not use trash can as a table. 2. Coke crates being used to store food on insdie of walk in cooler Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 3. Coke crates being used to store food items in dry stock area. Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 4. Tape on handle of reach in freezer on cooks line, Remove tape.
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. Yellow trash can used to hold sheet pan of raw shrimp. Do not use trash can as a table. 2. Coke crates being used to store food on insdie of walk in cooler Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 3. Coke crates being used to store food items in dry stock area. Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 4. Tape on handle of reach in freezer on cooks line, Remove tape.
Location: Walk-in cooler
- 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. Yellow trash can used to hold sheet pan of raw shrimp. Do not use trash can as a table. 2. Coke crates being used to store food on insdie of walk in cooler Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 3. Coke crates being used to store food items in dry stock area. Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 4. Tape on handle of reach in freezer on cooks line, Remove tape.
Location: Dry storage
- 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. Yellow trash can used to hold sheet pan of raw shrimp. Do not use trash can as a table. 2. Coke crates being used to store food on insdie of walk in cooler Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 3. Coke crates being used to store food items in dry stock area. Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 4. Tape on handle of reach in freezer on cooks line, Remove tape.
Location: Cook line
Equipment: reach 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. Bag of onions on floor in dry stock area. Remove, store in approved manner. 2. Food items stored on floor of walk in cooler Remove from floor. Store on approved shelving. 3. Food items not covered in walk in cooler. Cover all food items.
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in dry stock area. Remove, store in approved manner. 2. Food items stored on floor of walk in cooler Remove from floor. Store on approved shelving. 3. Food items not covered in walk in cooler. Cover all food items.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving soiled inside of walk in cooler. Clean all soiled shelving.. 2. All metal shelving soiled in dry stock area. Clean all soiled shelving. 3. Yellow trash can and lid soiled. Clean. 4. Electrical outlets soiled above small prep table in kitchen araa by dry stock area. Clean. 5. Metal push cart in front of cooking equipment very soiled. Clean and sanitize. 6. Bottom shelf of steam table were plates are stored soiled. Clean.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving soiled inside of walk in cooler. Clean all soiled shelving.. 2. All metal shelving soiled in dry stock area. Clean all soiled shelving. 3. Yellow trash can and lid soiled. Clean. 4. Electrical outlets soiled above small prep table in kitchen araa by dry stock area. Clean. 5. Metal push cart in front of cooking equipment very soiled. Clean and sanitize. 6. Bottom shelf of steam table were plates are stored soiled. Clean.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving soiled inside of walk in cooler. Clean all soiled shelving.. 2. All metal shelving soiled in dry stock area. Clean all soiled shelving. 3. Yellow trash can and lid soiled. Clean. 4. Electrical outlets soiled above small prep table in kitchen araa by dry stock area. Clean. 5. Metal push cart in front of cooking equipment very soiled. Clean and sanitize. 6. Bottom shelf of steam table were plates are stored soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. All cooking equipment soiled with built up grease and dirt on cooks line. Clean all soiled equipment. 2. Microwave oven soiled inside on cooks line. Clean and sanitize.
Location: Cook line
|
06/05/2012 | Recheck |
- 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. " Sterno gel chafing fuel " stoed on top of cooking oil. Remove and store away from al food items and dry stock items.
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. Cook did not wash hands after preping raw shrimp. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small weight scale soiled. Clean and sanitize. 2. Outsides of all bulk food containers + lids soiled in dry stock area. Clean and sanitize all bulk food containers. 3. Can opener blade soiled. Clean and sanitize. 4. All metal pans on push cart in front of cooking equipment very soiled. Clean and sanitize. Do not allow pans to build up with dried on food. Wash and sanitize pans each day. 5. Large meal stock pot very soiled on gas burner unit on cooks line. Clean and sanitize. 6. Two bay vegetable prep sink soiled. Clean and sanitize.
Location: Dry storage
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small weight scale soiled. Clean and sanitize. 2. Outsides of all bulk food containers + lids soiled in dry stock area. Clean and sanitize all bulk food containers. 3. Can opener blade soiled. Clean and sanitize. 4. All metal pans on push cart in front of cooking equipment very soiled. Clean and sanitize. Do not allow pans to build up with dried on food. Wash and sanitize pans each day. 5. Large meal stock pot very soiled on gas burner unit on cooks line. Clean and sanitize. 6. Two bay vegetable prep sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small weight scale soiled. Clean and sanitize. 2. Outsides of all bulk food containers + lids soiled in dry stock area. Clean and sanitize all bulk food containers. 3. Can opener blade soiled. Clean and sanitize. 4. All metal pans on push cart in front of cooking equipment very soiled. Clean and sanitize. Do not allow pans to build up with dried on food. Wash and sanitize pans each day. 5. Large meal stock pot very soiled on gas burner unit on cooks line. Clean and sanitize. 6. Two bay vegetable prep sink soiled. Clean and sanitize.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small weight scale soiled. Clean and sanitize. 2. Outsides of all bulk food containers + lids soiled in dry stock area. Clean and sanitize all bulk food containers. 3. Can opener blade soiled. Clean and sanitize. 4. All metal pans on push cart in front of cooking equipment very soiled. Clean and sanitize. Do not allow pans to build up with dried on food. Wash and sanitize pans each day. 5. Large meal stock pot very soiled on gas burner unit on cooks line. Clean and sanitize. 6. Two bay vegetable prep sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: 2-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. Provide at least on person who has been certiifed in food safety.
- 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. Food scoops on cooks line stored in standing water. Do not store food scoops in standing water.
Location: Cook line
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mops sitting inside of bucket by mop sink. Hang up wet mops to dry between use.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working in kitchen area. Replace / repair all non working lighs.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door open at time of inspection. Keep door closed at all times.
Location: Back room
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filterrs soiled. Have hood professionally cleaned.
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 throughout back stock area. Clean. 2. Floor space soiled inside of walk in cooler. Clean. 3. Floor space soiled throughout kitchen area. Clean. 4. Wall space soiled behind cooking equipment. Clean.
- 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 throughout back stock area. Clean. 2. Floor space soiled inside of walk in cooler. Clean. 3. Floor space soiled throughout kitchen area. Clean. 4. Wall space soiled behind cooking equipment. Clean.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wipimng towels soiled. Keep all wet wiping towels clean and stored in sanitizer water when not in use. Do not sit wet towels out.
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. Yellow trash can used to hold sheet pan of raw shrimp. Do not use trash can as a table. 2. Coke crates being used to store food on insdie of walk in cooler Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 3. Coke crates being used to store food items in dry stock area. Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 4. Tape on handle of reach in freezer on cooks line, Remove tape.
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. Yellow trash can used to hold sheet pan of raw shrimp. Do not use trash can as a table. 2. Coke crates being used to store food on insdie of walk in cooler Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 3. Coke crates being used to store food items in dry stock area. Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 4. Tape on handle of reach in freezer on cooks line, Remove tape.
Location: Walk-in cooler
- 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. Yellow trash can used to hold sheet pan of raw shrimp. Do not use trash can as a table. 2. Coke crates being used to store food on insdie of walk in cooler Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 3. Coke crates being used to store food items in dry stock area. Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 4. Tape on handle of reach in freezer on cooks line, Remove tape.
Location: Dry storage
- 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. Yellow trash can used to hold sheet pan of raw shrimp. Do not use trash can as a table. 2. Coke crates being used to store food on insdie of walk in cooler Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 3. Coke crates being used to store food items in dry stock area. Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 4. Tape on handle of reach in freezer on cooks line, Remove tape.
Location: Cook line
Equipment: reach 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. Bag of onions on floor in dry stock area. Remove, store in approved manner. 2. Food items stored on floor of walk in cooler Remove from floor. Store on approved shelving. 3. Food items not covered in walk in cooler. Cover all food items.
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in dry stock area. Remove, store in approved manner. 2. Food items stored on floor of walk in cooler Remove from floor. Store on approved shelving. 3. Food items not covered in walk in cooler. Cover all food items.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving soiled inside of walk in cooler. Clean all soiled shelving.. 2. All metal shelving soiled in dry stock area. Clean all soiled shelving. 3. Yellow trash can and lid soiled. Clean. 4. Electrical outlets soiled above small prep table in kitchen araa by dry stock area. Clean. 5. Metal push cart in front of cooking equipment very soiled. Clean and sanitize. 6. Bottom shelf of steam table were plates are stored soiled. Clean.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving soiled inside of walk in cooler. Clean all soiled shelving.. 2. All metal shelving soiled in dry stock area. Clean all soiled shelving. 3. Yellow trash can and lid soiled. Clean. 4. Electrical outlets soiled above small prep table in kitchen araa by dry stock area. Clean. 5. Metal push cart in front of cooking equipment very soiled. Clean and sanitize. 6. Bottom shelf of steam table were plates are stored soiled. Clean.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving soiled inside of walk in cooler. Clean all soiled shelving.. 2. All metal shelving soiled in dry stock area. Clean all soiled shelving. 3. Yellow trash can and lid soiled. Clean. 4. Electrical outlets soiled above small prep table in kitchen araa by dry stock area. Clean. 5. Metal push cart in front of cooking equipment very soiled. Clean and sanitize. 6. Bottom shelf of steam table were plates are stored soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. All cooking equipment soiled with built up grease and dirt on cooks line. Clean all soiled equipment. 2. Microwave oven soiled inside on cooks line. Clean and sanitize.
Location: Cook line
|
04/24/2012 | 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. " Sterno gel chafing fuel " stoed on top of cooking oil. Remove and store away from al food items and dry stock items.
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. Cook did not wash hands after preping raw shrimp. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small weight scale soiled. Clean and sanitize. 2. Outsides of all bulk food containers + lids soiled in dry stock area. Clean and sanitize all bulk food containers. 3. Can opener blade soiled. Clean and sanitize. 4. All metal pans on push cart in front of cooking equipment very soiled. Clean and sanitize. Do not allow pans to build up with dried on food. Wash and sanitize pans each day. 5. Large meal stock pot very soiled on gas burner unit on cooks line. Clean and sanitize. 6. Two bay vegetable prep sink soiled. Clean and sanitize.
Location: Dry storage
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small weight scale soiled. Clean and sanitize. 2. Outsides of all bulk food containers + lids soiled in dry stock area. Clean and sanitize all bulk food containers. 3. Can opener blade soiled. Clean and sanitize. 4. All metal pans on push cart in front of cooking equipment very soiled. Clean and sanitize. Do not allow pans to build up with dried on food. Wash and sanitize pans each day. 5. Large meal stock pot very soiled on gas burner unit on cooks line. Clean and sanitize. 6. Two bay vegetable prep sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small weight scale soiled. Clean and sanitize. 2. Outsides of all bulk food containers + lids soiled in dry stock area. Clean and sanitize all bulk food containers. 3. Can opener blade soiled. Clean and sanitize. 4. All metal pans on push cart in front of cooking equipment very soiled. Clean and sanitize. Do not allow pans to build up with dried on food. Wash and sanitize pans each day. 5. Large meal stock pot very soiled on gas burner unit on cooks line. Clean and sanitize. 6. Two bay vegetable prep sink soiled. Clean and sanitize.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small weight scale soiled. Clean and sanitize. 2. Outsides of all bulk food containers + lids soiled in dry stock area. Clean and sanitize all bulk food containers. 3. Can opener blade soiled. Clean and sanitize. 4. All metal pans on push cart in front of cooking equipment very soiled. Clean and sanitize. Do not allow pans to build up with dried on food. Wash and sanitize pans each day. 5. Large meal stock pot very soiled on gas burner unit on cooks line. Clean and sanitize. 6. Two bay vegetable prep sink soiled. Clean and sanitize.
Location: Kitchen
Equipment: 2-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. Provide at least on person who has been certiifed in food safety.
- 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. Food scoops on cooks line stored in standing water. Do not store food scoops in standing water.
Location: Cook line
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mops sitting inside of bucket by mop sink. Hang up wet mops to dry between use.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working in kitchen area. Replace / repair all non working lighs.
Location: Kitchen
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door open at time of inspection. Keep door closed at all times.
Location: Back room
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filterrs soiled. Have hood professionally cleaned.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled throughout back stock area. Clean. 2. Floor space soiled inside of walk in cooler. Clean. 3. Floor space soiled throughout kitchen area. Clean. 4. Wall space soiled behind cooking equipment. Clean.
- 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 throughout back stock area. Clean. 2. Floor space soiled inside of walk in cooler. Clean. 3. Floor space soiled throughout kitchen area. Clean. 4. Wall space soiled behind cooking equipment. Clean.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wipimng towels soiled. Keep all wet wiping towels clean and stored in sanitizer water when not in use. Do not sit wet towels out.
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. Yellow trash can used to hold sheet pan of raw shrimp. Do not use trash can as a table. 2. Coke crates being used to store food on insdie of walk in cooler Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 3. Coke crates being used to store food items in dry stock area. Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 4. Tape on handle of reach in freezer on cooks line, Remove tape.
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. Yellow trash can used to hold sheet pan of raw shrimp. Do not use trash can as a table. 2. Coke crates being used to store food on insdie of walk in cooler Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 3. Coke crates being used to store food items in dry stock area. Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 4. Tape on handle of reach in freezer on cooks line, Remove tape.
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. Yellow trash can used to hold sheet pan of raw shrimp. Do not use trash can as a table. 2. Coke crates being used to store food on insdie of walk in cooler Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 3. Coke crates being used to store food items in dry stock area. Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 4. Tape on handle of reach in freezer on cooks line, Remove tape.
Location: Dry storage
- 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. Yellow trash can used to hold sheet pan of raw shrimp. Do not use trash can as a table. 2. Coke crates being used to store food on insdie of walk in cooler Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 3. Coke crates being used to store food items in dry stock area. Coke crates are not approved for this use. Provide approved shelving that provides at least 6 inches of clerance above floor using approved legs or wheels on shelving. You must be able to clean under shelving. Coke crates do ot allow for easy cleaning. 4. Tape on handle of reach in freezer on cooks line, Remove tape.
Location: Cook line
Equipment: reach 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. Bag of onions on floor in dry stock area. Remove, store in approved manner. 2. Food items stored on floor of walk in cooler Remove from floor. Store on approved shelving. 3. Food items not covered in walk in cooler. Cover all food items.
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of onions on floor in dry stock area. Remove, store in approved manner. 2. Food items stored on floor of walk in cooler Remove from floor. Store on approved shelving. 3. Food items not covered in walk in cooler. Cover all food items.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving soiled inside of walk in cooler. Clean all soiled shelving.. 2. All metal shelving soiled in dry stock area. Clean all soiled shelving. 3. Yellow trash can and lid soiled. Clean. 4. Electrical outlets soiled above small prep table in kitchen araa by dry stock area. Clean. 5. Metal push cart in front of cooking equipment very soiled. Clean and sanitize. 6. Bottom shelf of steam table were plates are stored soiled. Clean.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving soiled inside of walk in cooler. Clean all soiled shelving.. 2. All metal shelving soiled in dry stock area. Clean all soiled shelving. 3. Yellow trash can and lid soiled. Clean. 4. Electrical outlets soiled above small prep table in kitchen araa by dry stock area. Clean. 5. Metal push cart in front of cooking equipment very soiled. Clean and sanitize. 6. Bottom shelf of steam table were plates are stored soiled. Clean.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All metal shelving soiled inside of walk in cooler. Clean all soiled shelving.. 2. All metal shelving soiled in dry stock area. Clean all soiled shelving. 3. Yellow trash can and lid soiled. Clean. 4. Electrical outlets soiled above small prep table in kitchen araa by dry stock area. Clean. 5. Metal push cart in front of cooking equipment very soiled. Clean and sanitize. 6. Bottom shelf of steam table were plates are stored soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. All cooking equipment soiled with built up grease and dirt on cooks line. Clean all soiled equipment. 2. Microwave oven soiled inside on cooks line. Clean and sanitize.
Location: Cook line
|
04/17/2012 | Routine |
- 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. Employee eating in kitchen area. Do not eat in any food pep or storage areas.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal cart on wheels including all metal pans in front of cooking equipment soiled. Clean and sanitize. Remove all food from pans, clean and sanitize pans.
Location: Cook line
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Boxes that held raw chicken being used to stoer items in back room. Do not re-use boxes that raw chicken came in, discard boxes after chicken has been removed from box.
Location: Back room
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled above cooking equipment. Clean hood and filters.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled in following areas. ( A ) Inside of walk in cooler ( B ) Floor space outside of walk in cooler and back door area. ( C ) Below all cooking equipment. NOTE > CLEAN ALL SOILED FLOOR SPACE NOTED ABOVE. 2. Wall space behind cooking equipment soiled. Clean.
- 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 in following areas. ( A ) Inside of walk in cooler ( B ) Floor space outside of walk in cooler and back door area. ( C ) Below all cooking equipment. NOTE > CLEAN ALL SOILED FLOOR SPACE NOTED ABOVE. 2. Wall space behind cooking equipment soiled. Clean.
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1, Cloth towels on steam table soiled. Keep towels clean at all times.
Location: Chemical room
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration at 41 deg. F. or below or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen ribbs thawing out at room temperature. Use approved methods to thaw frozen foods. Thaw using one of the following methods: under refrigeration at 41 deg. F. or below or completely submerged under running water at a temperature of 70 degrees F or below
Location: Back room
- 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. Boxes of food on floor of walk in freezer. Remove all food items from floor. 2. Food items not covered up inside of walk in cooler. Cover all food items. 3. Food items on floor in back stock area. Remove and store in approved manner.
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. Boxes of food on floor of walk in freezer. Remove all food items from floor. 2. Food items not covered up inside of walk in cooler. Cover all food items. 3. Food items on floor in back stock area. Remove and store in approved manner.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Metal shelving above prep table wiith plates soiled. Clean all soiled metal shelving.
Location: Kitchen
Equipment: Can opener
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Metal shelving above prep table wiith plates soiled. Clean all soiled metal shelving.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. All cooking equipment on cooks line, Wok cooker, gas top cookers, deep fry unit soiled. Clean.
Location: Cook line
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12/15/2011 | Recheck |
- 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. Employee eating in kitchen area. Do not eat in any food pep or storage areas.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal cart on wheels including all metal pans in front of cooking equipment soiled. Clean and sanitize. Remove all food from pans, clean and sanitize pans.
Location: Cook line
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Boxes that held raw chicken being used to stoer items in back room. Do not re-use boxes that raw chicken came in, discard boxes after chicken has been removed from box.
Location: Back room
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Exhaust hood and filters soiled above cooking equipment. Clean hood and filters.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled in following areas. ( A ) Inside of walk in cooler ( B ) Floor space outside of walk in cooler and back door area. ( C ) Below all cooking equipment. NOTE > CLEAN ALL SOILED FLOOR SPACE NOTED ABOVE. 2. Wall space behind cooking equipment soiled. Clean.
- 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 in following areas. ( A ) Inside of walk in cooler ( B ) Floor space outside of walk in cooler and back door area. ( C ) Below all cooking equipment. NOTE > CLEAN ALL SOILED FLOOR SPACE NOTED ABOVE. 2. Wall space behind cooking equipment soiled. Clean.
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1, Cloth towels on steam table soiled. Keep towels clean at all times.
Location: Chemical room
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration at 41 deg. F. or below or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen ribbs thawing out at room temperature. Use approved methods to thaw frozen foods. Thaw using one of the following methods: under refrigeration at 41 deg. F. or below or completely submerged under running water at a temperature of 70 degrees F or below
Location: Back room
- 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. Boxes of food on floor of walk in freezer. Remove all food items from floor. 2. Food items not covered up inside of walk in cooler. Cover all food items. 3. Food items on floor in back stock area. Remove and store in approved manner.
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. Boxes of food on floor of walk in freezer. Remove all food items from floor. 2. Food items not covered up inside of walk in cooler. Cover all food items. 3. Food items on floor in back stock area. Remove and store in approved manner.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Metal shelving above prep table wiith plates soiled. Clean all soiled metal shelving.
Location: Kitchen
Equipment: Can opener
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean. 2. Metal shelving above prep table wiith plates soiled. Clean all soiled metal shelving.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. All cooking equipment on cooks line, Wok cooker, gas top cookers, deep fry unit soiled. Clean.
Location: Cook line
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12/07/2011 | Routine |
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