Soriano's Mexican Restaurant, 3605 COMMERCIAL DR, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Soriano's Mexican Restaurant
Type: Restaurant
Address: 3605 COMMERCIAL DR, Indianapolis, IN 46222
County: Marion
License #: 204543
Smoking: Smoke Free
Total inspections: 25
Last inspection: 05/05/2014
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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 05/05/2014Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. COOKED CHICKEN WINGS AT 127 F - WAS RE-HEATED TO 165 F IN THE MICROWAVE 2. READY TO EAT STUFFED BUNS AT 89 F WITH NO HOT HOLDINGREPEAT VIOLATION
    Location: Service counter
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. RAW BUN MEAT AT 54 F - PREP SMALLER PORTIONS TO CONTROL TEMPERATURE2. FRESH MINCED GARLIC AT 56 F - DISCARDED DURING INSPECTION3. RAW PORK MIXTURE AT 84 F - DISCARDED DURING INSPECTIONREPEAT VIOLATION
    Location: Kitchen
    Equipment: Prep table
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 08/29/13:BEAN CAKES ARE TRADITIONALLY EATEN AT ROOM TEMPERATURE. EXPLAINED THAT BEAN CAKES CAN BE SOLD AT ROOM TEMPERATURE WITH AN APPROVED STANDARD OPERATING PROCEDURE. CANNOT SELL BEAN CAKES AT ROOM TEMPERATURE UNTIL SOPS ARE APPROVED. STORE IN COOLER OR HOT HOLDING UNTIL APPROVED.CITATION WILL BE GIVEN IF SOLD BEFORE SOPS ARE APPROVED. OWNER UNDERSTOOD WARNING
    Location: Service counter
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: UNLABELED PINK CHEMICAL SPRAY BOTTLE UNDER 3-BAY SINK NO NAME
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MULTIPLE FLYS SEEN DURING THE INSPECTION IN THE KITCHEN PREP AREA------------------------09/06/13: FLYS STILL PRESENT INSIDE KITCHEN PREP AREA
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: CILANTRO FOR FISH - USE A UTENSIL SUCH AS TONGS / WASHED HANDS AND GLOVES
  • 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: NO HANDWASHING BEFORE PUTTING ON NEW GLOVESREPEAT VIOLATION----------------------------09/06/13:NO HANDWASHING BEFORE PUTTING ON NEW GLOVES
  • 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 CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Meat sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: MOP IN FRONT OF HANDSINKREPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: RAW CHICKEN SITTING INSIDE HANDSINK - DISCONTINUE
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: OBSERVED EMPLOYEE WASHING HANDS WITH COLD WATER MUST USE HOT WATER
    Location: Kitchen
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: NO DATES ON ANY READY TO EAT FOODREPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO SANITIZER SET UP BEFORE INSPECTION BEGAN---------------------------08/29/13:SANITIZER PRESENT BUT WAS FROM THE DAY BEFORE AT 0 PPM
    Location: Kitchen
    Equipment: Prep table
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: NOT SANITIZING KNIVES/FOOD CONTACT SURFACES INBETWEEN
    Location: Kitchen
    Equipment: Prep table
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 08/29/13:SANITIZER NEEDS TO BE CHANGED AT LEAST 4 HOURS DAILY. DO NOT USE THE SAME SANITIZER ALL DAY, BLEACH CONCENTRATION WILL BE DILUTED
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: FAILED SERVSAFE TEST WITH 40/80 SCORE
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON TOP OF PREP TABLE, STORE BELOW PREP TABLE , SEPARATE FROM CUSTOMER FOOD
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: PREP TABLE HAS DEEP CUTS THAT ARE NOT CLEANABLE, MUST RE-SMOOTH AND RE-SEAL TO MAKE A CLEAN, NONPOROUS SURFACE
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 08/29/13:STICKY FLY TRAPS STORED ABOVE FOOD PREP AREA - NEED TO STORE BELOW FOOD PREP AREAS
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Three bay area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Dry storage
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Dry storage
  • 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: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Service counter
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 09/06/13:SOY BEAN MILK COOLING WITH LIDS ON WITH CONDENSATIONCOOL PROPERLY AND SELL COLD
    Location: Service counter
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Meat sink
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Prep table
  • 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: Service counter
    Equipment: Warming drawers
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Three bay area
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SOILED BOX CRATES USED TO STORE RICE COOKER AT LEAST 6 INCHES ABOVE THE FLOOR IS HEAVILY SOILED. IF CANNOT CLEAN APPROPIATELY OR PROPERLY - WILL BE DISCONTINUED, WILL BE NO LONGER AN OPTION OF STORING CLEAN EQUIPMENT ON
    Location: Kitchen
    Equipment: Rice cooker
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. MIXER STAND SOILED WITH OLD FLOUR DEBRIS - CLEAN ENTIRE UNIT - SAFETY GUARD, ATTACHMENTS, STAND, ETC...2. CLEAN NOODLE MAKER - HEAVILY SOILED WITH FLOUR BUILDUP
    Location: Kitchen
    Equipment: Mixer
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 09/06/13:SOY BEAN MILK NOT LABELED, NO INGREDIENTS, NO ORIGIN OF COMMISSARY/ESTABLISHMENTPROVIDE
    Location: Service counter
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: GLASS REACH IN COOLER FOR VEGETABLES - MOVE TO THE FRONT PART OF THE COOLER TO BE ABLE TO MONITOR TEMPERATURE
    Location: Kitchen
    Equipment: Reach in cooler
 05/01/2014Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. COOKED CHICKEN WINGS AT 127 F - WAS RE-HEATED TO 165 F IN THE MICROWAVE 2. READY TO EAT STUFFED BUNS AT 89 F WITH NO HOT HOLDINGREPEAT VIOLATION
    Location: Service counter
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. RAW BUN MEAT AT 54 F - PREP SMALLER PORTIONS TO CONTROL TEMPERATURE2. FRESH MINCED GARLIC AT 56 F - DISCARDED DURING INSPECTION3. RAW PORK MIXTURE AT 84 F - DISCARDED DURING INSPECTIONREPEAT VIOLATION
    Location: Kitchen
    Equipment: Prep table
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 08/29/13:BEAN CAKES ARE TRADITIONALLY EATEN AT ROOM TEMPERATURE. EXPLAINED THAT BEAN CAKES CAN BE SOLD AT ROOM TEMPERATURE WITH AN APPROVED STANDARD OPERATING PROCEDURE. CANNOT SELL BEAN CAKES AT ROOM TEMPERATURE UNTIL SOPS ARE APPROVED. STORE IN COOLER OR HOT HOLDING UNTIL APPROVED.CITATION WILL BE GIVEN IF SOLD BEFORE SOPS ARE APPROVED. OWNER UNDERSTOOD WARNING
    Location: Service counter
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: UNLABELED PINK CHEMICAL SPRAY BOTTLE UNDER 3-BAY SINK NO NAME
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MULTIPLE FLYS SEEN DURING THE INSPECTION IN THE KITCHEN PREP AREA------------------------09/06/13: FLYS STILL PRESENT INSIDE KITCHEN PREP AREA
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: CILANTRO FOR FISH - USE A UTENSIL SUCH AS TONGS / WASHED HANDS AND GLOVES
  • 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: NO HANDWASHING BEFORE PUTTING ON NEW GLOVESREPEAT VIOLATION----------------------------09/06/13:NO HANDWASHING BEFORE PUTTING ON NEW GLOVES
  • 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 CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Meat sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: MOP IN FRONT OF HANDSINKREPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: RAW CHICKEN SITTING INSIDE HANDSINK - DISCONTINUE
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: OBSERVED EMPLOYEE WASHING HANDS WITH COLD WATER MUST USE HOT WATER
    Location: Kitchen
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: NO DATES ON ANY READY TO EAT FOODREPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO SANITIZER SET UP BEFORE INSPECTION BEGAN---------------------------08/29/13:SANITIZER PRESENT BUT WAS FROM THE DAY BEFORE AT 0 PPM
    Location: Kitchen
    Equipment: Prep table
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: NOT SANITIZING KNIVES/FOOD CONTACT SURFACES INBETWEEN
    Location: Kitchen
    Equipment: Prep table
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 08/29/13:SANITIZER NEEDS TO BE CHANGED AT LEAST 4 HOURS DAILY. DO NOT USE THE SAME SANITIZER ALL DAY, BLEACH CONCENTRATION WILL BE DILUTED
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: FAILED SERVSAFE TEST WITH 40/80 SCORE
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON TOP OF PREP TABLE, STORE BELOW PREP TABLE , SEPARATE FROM CUSTOMER FOOD
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: PREP TABLE HAS DEEP CUTS THAT ARE NOT CLEANABLE, MUST RE-SMOOTH AND RE-SEAL TO MAKE A CLEAN, NONPOROUS SURFACE
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 08/29/13:STICKY FLY TRAPS STORED ABOVE FOOD PREP AREA - NEED TO STORE BELOW FOOD PREP AREAS
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Three bay area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Dry storage
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Dry storage
  • 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: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Service counter
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 09/06/13:SOY BEAN MILK COOLING WITH LIDS ON WITH CONDENSATIONCOOL PROPERLY AND SELL COLD
    Location: Service counter
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Meat sink
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Prep table
  • 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: Service counter
    Equipment: Warming drawers
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Three bay area
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SOILED BOX CRATES USED TO STORE RICE COOKER AT LEAST 6 INCHES ABOVE THE FLOOR IS HEAVILY SOILED. IF CANNOT CLEAN APPROPIATELY OR PROPERLY - WILL BE DISCONTINUED, WILL BE NO LONGER AN OPTION OF STORING CLEAN EQUIPMENT ON
    Location: Kitchen
    Equipment: Rice cooker
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. MIXER STAND SOILED WITH OLD FLOUR DEBRIS - CLEAN ENTIRE UNIT - SAFETY GUARD, ATTACHMENTS, STAND, ETC...2. CLEAN NOODLE MAKER - HEAVILY SOILED WITH FLOUR BUILDUP
    Location: Kitchen
    Equipment: Mixer
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 09/06/13:SOY BEAN MILK NOT LABELED, NO INGREDIENTS, NO ORIGIN OF COMMISSARY/ESTABLISHMENTPROVIDE
    Location: Service counter
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: GLASS REACH IN COOLER FOR VEGETABLES - MOVE TO THE FRONT PART OF THE COOLER TO BE ABLE TO MONITOR TEMPERATURE
    Location: Kitchen
    Equipment: Reach in cooler
 04/28/2014Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. COOKED CHICKEN WINGS AT 127 F - WAS RE-HEATED TO 165 F IN THE MICROWAVE 2. READY TO EAT STUFFED BUNS AT 89 F WITH NO HOT HOLDINGREPEAT VIOLATION
    Location: Service counter
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. RAW BUN MEAT AT 54 F - PREP SMALLER PORTIONS TO CONTROL TEMPERATURE2. FRESH MINCED GARLIC AT 56 F - DISCARDED DURING INSPECTION3. RAW PORK MIXTURE AT 84 F - DISCARDED DURING INSPECTIONREPEAT VIOLATION
    Location: Kitchen
    Equipment: Prep table
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 08/29/13:BEAN CAKES ARE TRADITIONALLY EATEN AT ROOM TEMPERATURE. EXPLAINED THAT BEAN CAKES CAN BE SOLD AT ROOM TEMPERATURE WITH AN APPROVED STANDARD OPERATING PROCEDURE. CANNOT SELL BEAN CAKES AT ROOM TEMPERATURE UNTIL SOPS ARE APPROVED. STORE IN COOLER OR HOT HOLDING UNTIL APPROVED.CITATION WILL BE GIVEN IF SOLD BEFORE SOPS ARE APPROVED. OWNER UNDERSTOOD WARNING
    Location: Service counter
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: UNLABELED PINK CHEMICAL SPRAY BOTTLE UNDER 3-BAY SINK NO NAME
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MULTIPLE FLYS SEEN DURING THE INSPECTION IN THE KITCHEN PREP AREA------------------------09/06/13: FLYS STILL PRESENT INSIDE KITCHEN PREP AREA
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: CILANTRO FOR FISH - USE A UTENSIL SUCH AS TONGS / WASHED HANDS AND GLOVES
  • 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: NO HANDWASHING BEFORE PUTTING ON NEW GLOVESREPEAT VIOLATION----------------------------09/06/13:NO HANDWASHING BEFORE PUTTING ON NEW GLOVES
  • 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 CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Meat sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: MOP IN FRONT OF HANDSINKREPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: RAW CHICKEN SITTING INSIDE HANDSINK - DISCONTINUE
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: OBSERVED EMPLOYEE WASHING HANDS WITH COLD WATER MUST USE HOT WATER
    Location: Kitchen
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: NO DATES ON ANY READY TO EAT FOODREPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO SANITIZER SET UP BEFORE INSPECTION BEGAN---------------------------08/29/13:SANITIZER PRESENT BUT WAS FROM THE DAY BEFORE AT 0 PPM
    Location: Kitchen
    Equipment: Prep table
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: NOT SANITIZING KNIVES/FOOD CONTACT SURFACES INBETWEEN
    Location: Kitchen
    Equipment: Prep table
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 08/29/13:SANITIZER NEEDS TO BE CHANGED AT LEAST 4 HOURS DAILY. DO NOT USE THE SAME SANITIZER ALL DAY, BLEACH CONCENTRATION WILL BE DILUTED
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: FAILED SERVSAFE TEST WITH 40/80 SCORE
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON TOP OF PREP TABLE, STORE BELOW PREP TABLE , SEPARATE FROM CUSTOMER FOOD
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: PREP TABLE HAS DEEP CUTS THAT ARE NOT CLEANABLE, MUST RE-SMOOTH AND RE-SEAL TO MAKE A CLEAN, NONPOROUS SURFACE
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 08/29/13:STICKY FLY TRAPS STORED ABOVE FOOD PREP AREA - NEED TO STORE BELOW FOOD PREP AREAS
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Three bay area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Dry storage
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Dry storage
  • 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: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Service counter
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 09/06/13:SOY BEAN MILK COOLING WITH LIDS ON WITH CONDENSATIONCOOL PROPERLY AND SELL COLD
    Location: Service counter
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Meat sink
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Prep table
  • 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: Service counter
    Equipment: Warming drawers
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Three bay area
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SOILED BOX CRATES USED TO STORE RICE COOKER AT LEAST 6 INCHES ABOVE THE FLOOR IS HEAVILY SOILED. IF CANNOT CLEAN APPROPIATELY OR PROPERLY - WILL BE DISCONTINUED, WILL BE NO LONGER AN OPTION OF STORING CLEAN EQUIPMENT ON
    Location: Kitchen
    Equipment: Rice cooker
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. MIXER STAND SOILED WITH OLD FLOUR DEBRIS - CLEAN ENTIRE UNIT - SAFETY GUARD, ATTACHMENTS, STAND, ETC...2. CLEAN NOODLE MAKER - HEAVILY SOILED WITH FLOUR BUILDUP
    Location: Kitchen
    Equipment: Mixer
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 09/06/13:SOY BEAN MILK NOT LABELED, NO INGREDIENTS, NO ORIGIN OF COMMISSARY/ESTABLISHMENTPROVIDE
    Location: Service counter
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: GLASS REACH IN COOLER FOR VEGETABLES - MOVE TO THE FRONT PART OF THE COOLER TO BE ABLE TO MONITOR TEMPERATURE
    Location: Kitchen
    Equipment: Reach in cooler
 03/05/2014Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. COOKED CHICKEN WINGS AT 127 F - WAS RE-HEATED TO 165 F IN THE MICROWAVE 2. READY TO EAT STUFFED BUNS AT 89 F WITH NO HOT HOLDINGREPEAT VIOLATION
    Location: Service counter
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. RAW BUN MEAT AT 54 F - PREP SMALLER PORTIONS TO CONTROL TEMPERATURE2. FRESH MINCED GARLIC AT 56 F - DISCARDED DURING INSPECTION3. RAW PORK MIXTURE AT 84 F - DISCARDED DURING INSPECTIONREPEAT VIOLATION
    Location: Kitchen
    Equipment: Prep table
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 08/29/13:BEAN CAKES ARE TRADITIONALLY EATEN AT ROOM TEMPERATURE. EXPLAINED THAT BEAN CAKES CAN BE SOLD AT ROOM TEMPERATURE WITH AN APPROVED STANDARD OPERATING PROCEDURE. CANNOT SELL BEAN CAKES AT ROOM TEMPERATURE UNTIL SOPS ARE APPROVED. STORE IN COOLER OR HOT HOLDING UNTIL APPROVED.CITATION WILL BE GIVEN IF SOLD BEFORE SOPS ARE APPROVED. OWNER UNDERSTOOD WARNING
    Location: Service counter
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: UNLABELED PINK CHEMICAL SPRAY BOTTLE UNDER 3-BAY SINK NO NAME
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MULTIPLE FLYS SEEN DURING THE INSPECTION IN THE KITCHEN PREP AREA------------------------09/06/13: FLYS STILL PRESENT INSIDE KITCHEN PREP AREA
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: CILANTRO FOR FISH - USE A UTENSIL SUCH AS TONGS / WASHED HANDS AND GLOVES
  • 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: NO HANDWASHING BEFORE PUTTING ON NEW GLOVESREPEAT VIOLATION----------------------------09/06/13:NO HANDWASHING BEFORE PUTTING ON NEW GLOVES
  • 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 CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Meat sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: MOP IN FRONT OF HANDSINKREPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: RAW CHICKEN SITTING INSIDE HANDSINK - DISCONTINUE
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: OBSERVED EMPLOYEE WASHING HANDS WITH COLD WATER MUST USE HOT WATER
    Location: Kitchen
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: NO DATES ON ANY READY TO EAT FOODREPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO SANITIZER SET UP BEFORE INSPECTION BEGAN---------------------------08/29/13:SANITIZER PRESENT BUT WAS FROM THE DAY BEFORE AT 0 PPM
    Location: Kitchen
    Equipment: Prep table
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: NOT SANITIZING KNIVES/FOOD CONTACT SURFACES INBETWEEN
    Location: Kitchen
    Equipment: Prep table
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 08/29/13:SANITIZER NEEDS TO BE CHANGED AT LEAST 4 HOURS DAILY. DO NOT USE THE SAME SANITIZER ALL DAY, BLEACH CONCENTRATION WILL BE DILUTED
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: FAILED SERVSAFE TEST WITH 40/80 SCORE
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON TOP OF PREP TABLE, STORE BELOW PREP TABLE , SEPARATE FROM CUSTOMER FOOD
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: PREP TABLE HAS DEEP CUTS THAT ARE NOT CLEANABLE, MUST RE-SMOOTH AND RE-SEAL TO MAKE A CLEAN, NONPOROUS SURFACE
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 08/29/13:STICKY FLY TRAPS STORED ABOVE FOOD PREP AREA - NEED TO STORE BELOW FOOD PREP AREAS
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Three bay area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Dry storage
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Dry storage
  • 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: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Service counter
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 09/06/13:SOY BEAN MILK COOLING WITH LIDS ON WITH CONDENSATIONCOOL PROPERLY AND SELL COLD
    Location: Service counter
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Meat sink
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Prep table
  • 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: Service counter
    Equipment: Warming drawers
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Three bay area
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SOILED BOX CRATES USED TO STORE RICE COOKER AT LEAST 6 INCHES ABOVE THE FLOOR IS HEAVILY SOILED. IF CANNOT CLEAN APPROPIATELY OR PROPERLY - WILL BE DISCONTINUED, WILL BE NO LONGER AN OPTION OF STORING CLEAN EQUIPMENT ON
    Location: Kitchen
    Equipment: Rice cooker
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. MIXER STAND SOILED WITH OLD FLOUR DEBRIS - CLEAN ENTIRE UNIT - SAFETY GUARD, ATTACHMENTS, STAND, ETC...2. CLEAN NOODLE MAKER - HEAVILY SOILED WITH FLOUR BUILDUP
    Location: Kitchen
    Equipment: Mixer
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 09/06/13:SOY BEAN MILK NOT LABELED, NO INGREDIENTS, NO ORIGIN OF COMMISSARY/ESTABLISHMENTPROVIDE
    Location: Service counter
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: GLASS REACH IN COOLER FOR VEGETABLES - MOVE TO THE FRONT PART OF THE COOLER TO BE ABLE TO MONITOR TEMPERATURE
    Location: Kitchen
    Equipment: Reach in cooler
 01/30/2014Recheck
  • 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 meats stored incorrectly2. Raw meats stored over vegetables3. Raw meats stored over ready to eat foods
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: Bowl of vegetables sitting inside. Discontinue
    Location: Kitchen
    Equipment: Hand sink
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Drain to floor is touching the floor - raise or cut the drain to provide space between the drain line - prevent possible back up into pipe
    Location: Kitchen
    Equipment: Veg. Sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Minimize contact (Non-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: Use scooped handles for bulk flour, etc...Discontinue using cups/bowls
  • 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: Heavy grease build up on filters. Clean filters
    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. Opened bags of flour, sugar, etc... Store in food grade cleanable, washable containers with tight fitting lid2. Stock pots of soup stored on floor near cokline.
    Location: Dry storage
 01/09/2014Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. COOKED CHICKEN WINGS AT 127 F - WAS RE-HEATED TO 165 F IN THE MICROWAVE 2. READY TO EAT STUFFED BUNS AT 89 F WITH NO HOT HOLDINGREPEAT VIOLATION
    Location: Service counter
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. RAW BUN MEAT AT 54 F - PREP SMALLER PORTIONS TO CONTROL TEMPERATURE2. FRESH MINCED GARLIC AT 56 F - DISCARDED DURING INSPECTION3. RAW PORK MIXTURE AT 84 F - DISCARDED DURING INSPECTIONREPEAT VIOLATION
    Location: Kitchen
    Equipment: Prep table
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 08/29/13:BEAN CAKES ARE TRADITIONALLY EATEN AT ROOM TEMPERATURE. EXPLAINED THAT BEAN CAKES CAN BE SOLD AT ROOM TEMPERATURE WITH AN APPROVED STANDARD OPERATING PROCEDURE. CANNOT SELL BEAN CAKES AT ROOM TEMPERATURE UNTIL SOPS ARE APPROVED. STORE IN COOLER OR HOT HOLDING UNTIL APPROVED.CITATION WILL BE GIVEN IF SOLD BEFORE SOPS ARE APPROVED. OWNER UNDERSTOOD WARNING
    Location: Service counter
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: UNLABELED PINK CHEMICAL SPRAY BOTTLE UNDER 3-BAY SINK NO NAME
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MULTIPLE FLYS SEEN DURING THE INSPECTION IN THE KITCHEN PREP AREA------------------------09/06/13: FLYS STILL PRESENT INSIDE KITCHEN PREP AREA
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: CILANTRO FOR FISH - USE A UTENSIL SUCH AS TONGS / WASHED HANDS AND GLOVES
  • 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: NO HANDWASHING BEFORE PUTTING ON NEW GLOVESREPEAT VIOLATION----------------------------09/06/13:NO HANDWASHING BEFORE PUTTING ON NEW GLOVES
  • 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 CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Meat sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: MOP IN FRONT OF HANDSINKREPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: RAW CHICKEN SITTING INSIDE HANDSINK - DISCONTINUE
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: OBSERVED EMPLOYEE WASHING HANDS WITH COLD WATER MUST USE HOT WATER
    Location: Kitchen
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: NO DATES ON ANY READY TO EAT FOODREPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO SANITIZER SET UP BEFORE INSPECTION BEGAN---------------------------08/29/13:SANITIZER PRESENT BUT WAS FROM THE DAY BEFORE AT 0 PPM
    Location: Kitchen
    Equipment: Prep table
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: NOT SANITIZING KNIVES/FOOD CONTACT SURFACES INBETWEEN
    Location: Kitchen
    Equipment: Prep table
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 08/29/13:SANITIZER NEEDS TO BE CHANGED AT LEAST 4 HOURS DAILY. DO NOT USE THE SAME SANITIZER ALL DAY, BLEACH CONCENTRATION WILL BE DILUTED
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: FAILED SERVSAFE TEST WITH 40/80 SCORE
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON TOP OF PREP TABLE, STORE BELOW PREP TABLE , SEPARATE FROM CUSTOMER FOOD
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: PREP TABLE HAS DEEP CUTS THAT ARE NOT CLEANABLE, MUST RE-SMOOTH AND RE-SEAL TO MAKE A CLEAN, NONPOROUS SURFACE
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 08/29/13:STICKY FLY TRAPS STORED ABOVE FOOD PREP AREA - NEED TO STORE BELOW FOOD PREP AREAS
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Three bay area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Dry storage
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Dry storage
  • 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: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Service counter
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 09/06/13:SOY BEAN MILK COOLING WITH LIDS ON WITH CONDENSATIONCOOL PROPERLY AND SELL COLD
    Location: Service counter
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Meat sink
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Prep table
  • 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: Service counter
    Equipment: Warming drawers
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Three bay area
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SOILED BOX CRATES USED TO STORE RICE COOKER AT LEAST 6 INCHES ABOVE THE FLOOR IS HEAVILY SOILED. IF CANNOT CLEAN APPROPIATELY OR PROPERLY - WILL BE DISCONTINUED, WILL BE NO LONGER AN OPTION OF STORING CLEAN EQUIPMENT ON
    Location: Kitchen
    Equipment: Rice cooker
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. MIXER STAND SOILED WITH OLD FLOUR DEBRIS - CLEAN ENTIRE UNIT - SAFETY GUARD, ATTACHMENTS, STAND, ETC...2. CLEAN NOODLE MAKER - HEAVILY SOILED WITH FLOUR BUILDUP
    Location: Kitchen
    Equipment: Mixer
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 09/06/13:SOY BEAN MILK NOT LABELED, NO INGREDIENTS, NO ORIGIN OF COMMISSARY/ESTABLISHMENTPROVIDE
    Location: Service counter
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: GLASS REACH IN COOLER FOR VEGETABLES - MOVE TO THE FRONT PART OF THE COOLER TO BE ABLE TO MONITOR TEMPERATURE
    Location: Kitchen
    Equipment: Reach in cooler
 01/09/2014Recheck
  • 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 meats stored incorrectly2. Raw meats stored over vegetables3. Raw meats stored over ready to eat foods
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: Bowl of vegetables sitting inside. Discontinue
    Location: Kitchen
    Equipment: Hand sink
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Drain to floor is touching the floor - raise or cut the drain to provide space between the drain line - prevent possible back up into pipe
    Location: Kitchen
    Equipment: Veg. Sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Minimize contact (Non-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: Use scooped handles for bulk flour, etc...Discontinue using cups/bowls
  • 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: Heavy grease build up on filters. Clean filters
    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. Opened bags of flour, sugar, etc... Store in food grade cleanable, washable containers with tight fitting lid2. Stock pots of soup stored on floor near cokline.
    Location: Dry storage
 11/22/2013Recheck
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw meats stored incorrectly2. Raw meats stored over vegetables3. Raw meats stored over ready to eat foods
    Location: Kitchen
    Equipment: Reach in cooler
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Bowl of vegetables sitting inside. Discontinue
    Location: Kitchen
    Equipment: Hand sink
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Drain to floor is touching the floor - raise or cut the drain to provide space between the drain line - prevent possible back up into pipe
    Location: Kitchen
    Equipment: Veg. Sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Minimize contact (Non-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: Use scooped handles for bulk flour, etc...Discontinue using cups/bowls
  • 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: Heavy grease build up on filters. Clean filters
    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. Opened bags of flour, sugar, etc... Store in food grade cleanable, washable containers with tight fitting lid2. Stock pots of soup stored on floor near cokline.
    Location: Dry storage
 11/15/2013Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. COOKED CHICKEN WINGS AT 127 F - WAS RE-HEATED TO 165 F IN THE MICROWAVE 2. READY TO EAT STUFFED BUNS AT 89 F WITH NO HOT HOLDINGREPEAT VIOLATION
    Location: Service counter
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. RAW BUN MEAT AT 54 F - PREP SMALLER PORTIONS TO CONTROL TEMPERATURE2. FRESH MINCED GARLIC AT 56 F - DISCARDED DURING INSPECTION3. RAW PORK MIXTURE AT 84 F - DISCARDED DURING INSPECTIONREPEAT VIOLATION
    Location: Kitchen
    Equipment: Prep table
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 08/29/13:BEAN CAKES ARE TRADITIONALLY EATEN AT ROOM TEMPERATURE. EXPLAINED THAT BEAN CAKES CAN BE SOLD AT ROOM TEMPERATURE WITH AN APPROVED STANDARD OPERATING PROCEDURE. CANNOT SELL BEAN CAKES AT ROOM TEMPERATURE UNTIL SOPS ARE APPROVED. STORE IN COOLER OR HOT HOLDING UNTIL APPROVED.CITATION WILL BE GIVEN IF SOLD BEFORE SOPS ARE APPROVED. OWNER UNDERSTOOD WARNING
    Location: Service counter
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: UNLABELED PINK CHEMICAL SPRAY BOTTLE UNDER 3-BAY SINK NO NAME
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MULTIPLE FLYS SEEN DURING THE INSPECTION IN THE KITCHEN PREP AREA------------------------09/06/13: FLYS STILL PRESENT INSIDE KITCHEN PREP AREA
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: CILANTRO FOR FISH - USE A UTENSIL SUCH AS TONGS / WASHED HANDS AND GLOVES
  • 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: NO HANDWASHING BEFORE PUTTING ON NEW GLOVESREPEAT VIOLATION----------------------------09/06/13:NO HANDWASHING BEFORE PUTTING ON NEW GLOVES
  • 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 CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Meat sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: MOP IN FRONT OF HANDSINKREPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: RAW CHICKEN SITTING INSIDE HANDSINK - DISCONTINUE
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: OBSERVED EMPLOYEE WASHING HANDS WITH COLD WATER MUST USE HOT WATER
    Location: Kitchen
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: NO DATES ON ANY READY TO EAT FOODREPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO SANITIZER SET UP BEFORE INSPECTION BEGAN---------------------------08/29/13:SANITIZER PRESENT BUT WAS FROM THE DAY BEFORE AT 0 PPM
    Location: Kitchen
    Equipment: Prep table
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: NOT SANITIZING KNIVES/FOOD CONTACT SURFACES INBETWEEN
    Location: Kitchen
    Equipment: Prep table
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 08/29/13:SANITIZER NEEDS TO BE CHANGED AT LEAST 4 HOURS DAILY. DO NOT USE THE SAME SANITIZER ALL DAY, BLEACH CONCENTRATION WILL BE DILUTED
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: FAILED SERVSAFE TEST WITH 40/80 SCORE
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON TOP OF PREP TABLE, STORE BELOW PREP TABLE , SEPARATE FROM CUSTOMER FOOD
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: PREP TABLE HAS DEEP CUTS THAT ARE NOT CLEANABLE, MUST RE-SMOOTH AND RE-SEAL TO MAKE A CLEAN, NONPOROUS SURFACE
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 08/29/13:STICKY FLY TRAPS STORED ABOVE FOOD PREP AREA - NEED TO STORE BELOW FOOD PREP AREAS
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Three bay area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Dry storage
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Dry storage
  • 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: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Service counter
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 09/06/13:SOY BEAN MILK COOLING WITH LIDS ON WITH CONDENSATIONCOOL PROPERLY AND SELL COLD
    Location: Service counter
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Meat sink
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Prep table
  • 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: Service counter
    Equipment: Warming drawers
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Three bay area
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SOILED BOX CRATES USED TO STORE RICE COOKER AT LEAST 6 INCHES ABOVE THE FLOOR IS HEAVILY SOILED. IF CANNOT CLEAN APPROPIATELY OR PROPERLY - WILL BE DISCONTINUED, WILL BE NO LONGER AN OPTION OF STORING CLEAN EQUIPMENT ON
    Location: Kitchen
    Equipment: Rice cooker
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. MIXER STAND SOILED WITH OLD FLOUR DEBRIS - CLEAN ENTIRE UNIT - SAFETY GUARD, ATTACHMENTS, STAND, ETC...2. CLEAN NOODLE MAKER - HEAVILY SOILED WITH FLOUR BUILDUP
    Location: Kitchen
    Equipment: Mixer
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 09/06/13:SOY BEAN MILK NOT LABELED, NO INGREDIENTS, NO ORIGIN OF COMMISSARY/ESTABLISHMENTPROVIDE
    Location: Service counter
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: GLASS REACH IN COOLER FOR VEGETABLES - MOVE TO THE FRONT PART OF THE COOLER TO BE ABLE TO MONITOR TEMPERATURE
    Location: Kitchen
    Equipment: Reach in cooler
 11/15/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. COOKED CHICKEN WINGS AT 127 F - WAS RE-HEATED TO 165 F IN THE MICROWAVE 2. READY TO EAT STUFFED BUNS AT 89 F WITH NO HOT HOLDINGREPEAT VIOLATION
    Location: Service counter
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. RAW BUN MEAT AT 54 F - PREP SMALLER PORTIONS TO CONTROL TEMPERATURE2. FRESH MINCED GARLIC AT 56 F - DISCARDED DURING INSPECTION3. RAW PORK MIXTURE AT 84 F - DISCARDED DURING INSPECTIONREPEAT VIOLATION
    Location: Kitchen
    Equipment: Prep table
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 08/29/13:BEAN CAKES ARE TRADITIONALLY EATEN AT ROOM TEMPERATURE. EXPLAINED THAT BEAN CAKES CAN BE SOLD AT ROOM TEMPERATURE WITH AN APPROVED STANDARD OPERATING PROCEDURE. CANNOT SELL BEAN CAKES AT ROOM TEMPERATURE UNTIL SOPS ARE APPROVED. STORE IN COOLER OR HOT HOLDING UNTIL APPROVED.CITATION WILL BE GIVEN IF SOLD BEFORE SOPS ARE APPROVED. OWNER UNDERSTOOD WARNING
    Location: Service counter
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: UNLABELED PINK CHEMICAL SPRAY BOTTLE UNDER 3-BAY SINK NO NAME
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MULTIPLE FLYS SEEN DURING THE INSPECTION IN THE KITCHEN PREP AREA------------------------09/06/13: FLYS STILL PRESENT INSIDE KITCHEN PREP AREA
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: CILANTRO FOR FISH - USE A UTENSIL SUCH AS TONGS / WASHED HANDS AND GLOVES
  • 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: NO HANDWASHING BEFORE PUTTING ON NEW GLOVESREPEAT VIOLATION----------------------------09/06/13:NO HANDWASHING BEFORE PUTTING ON NEW GLOVES
  • 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 CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Meat sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: MOP IN FRONT OF HANDSINKREPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: RAW CHICKEN SITTING INSIDE HANDSINK - DISCONTINUE
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: OBSERVED EMPLOYEE WASHING HANDS WITH COLD WATER MUST USE HOT WATER
    Location: Kitchen
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: NO DATES ON ANY READY TO EAT FOODREPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO SANITIZER SET UP BEFORE INSPECTION BEGAN---------------------------08/29/13:SANITIZER PRESENT BUT WAS FROM THE DAY BEFORE AT 0 PPM
    Location: Kitchen
    Equipment: Prep table
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: NOT SANITIZING KNIVES/FOOD CONTACT SURFACES INBETWEEN
    Location: Kitchen
    Equipment: Prep table
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 08/29/13:SANITIZER NEEDS TO BE CHANGED AT LEAST 4 HOURS DAILY. DO NOT USE THE SAME SANITIZER ALL DAY, BLEACH CONCENTRATION WILL BE DILUTED
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: FAILED SERVSAFE TEST WITH 40/80 SCORE
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON TOP OF PREP TABLE, STORE BELOW PREP TABLE , SEPARATE FROM CUSTOMER FOOD
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: PREP TABLE HAS DEEP CUTS THAT ARE NOT CLEANABLE, MUST RE-SMOOTH AND RE-SEAL TO MAKE A CLEAN, NONPOROUS SURFACE
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 08/29/13:STICKY FLY TRAPS STORED ABOVE FOOD PREP AREA - NEED TO STORE BELOW FOOD PREP AREAS
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Three bay area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Dry storage
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Dry storage
  • 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: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Service counter
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 09/06/13:SOY BEAN MILK COOLING WITH LIDS ON WITH CONDENSATIONCOOL PROPERLY AND SELL COLD
    Location: Service counter
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Meat sink
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Prep table
  • 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: Service counter
    Equipment: Warming drawers
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Three bay area
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SOILED BOX CRATES USED TO STORE RICE COOKER AT LEAST 6 INCHES ABOVE THE FLOOR IS HEAVILY SOILED. IF CANNOT CLEAN APPROPIATELY OR PROPERLY - WILL BE DISCONTINUED, WILL BE NO LONGER AN OPTION OF STORING CLEAN EQUIPMENT ON
    Location: Kitchen
    Equipment: Rice cooker
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. MIXER STAND SOILED WITH OLD FLOUR DEBRIS - CLEAN ENTIRE UNIT - SAFETY GUARD, ATTACHMENTS, STAND, ETC...2. CLEAN NOODLE MAKER - HEAVILY SOILED WITH FLOUR BUILDUP
    Location: Kitchen
    Equipment: Mixer
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 09/06/13:SOY BEAN MILK NOT LABELED, NO INGREDIENTS, NO ORIGIN OF COMMISSARY/ESTABLISHMENTPROVIDE
    Location: Service counter
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: GLASS REACH IN COOLER FOR VEGETABLES - MOVE TO THE FRONT PART OF THE COOLER TO BE ABLE TO MONITOR TEMPERATURE
    Location: Kitchen
    Equipment: Reach in cooler
 11/12/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. COOKED CHICKEN WINGS AT 127 F - WAS RE-HEATED TO 165 F IN THE MICROWAVE 2. READY TO EAT STUFFED BUNS AT 89 F WITH NO HOT HOLDINGREPEAT VIOLATION
    Location: Service counter
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. RAW BUN MEAT AT 54 F - PREP SMALLER PORTIONS TO CONTROL TEMPERATURE2. FRESH MINCED GARLIC AT 56 F - DISCARDED DURING INSPECTION3. RAW PORK MIXTURE AT 84 F - DISCARDED DURING INSPECTIONREPEAT VIOLATION
    Location: Kitchen
    Equipment: Prep table
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 08/29/13:BEAN CAKES ARE TRADITIONALLY EATEN AT ROOM TEMPERATURE. EXPLAINED THAT BEAN CAKES CAN BE SOLD AT ROOM TEMPERATURE WITH AN APPROVED STANDARD OPERATING PROCEDURE. CANNOT SELL BEAN CAKES AT ROOM TEMPERATURE UNTIL SOPS ARE APPROVED. STORE IN COOLER OR HOT HOLDING UNTIL APPROVED.CITATION WILL BE GIVEN IF SOLD BEFORE SOPS ARE APPROVED. OWNER UNDERSTOOD WARNING
    Location: Service counter
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: UNLABELED PINK CHEMICAL SPRAY BOTTLE UNDER 3-BAY SINK NO NAME
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MULTIPLE FLYS SEEN DURING THE INSPECTION IN THE KITCHEN PREP AREA------------------------09/06/13: FLYS STILL PRESENT INSIDE KITCHEN PREP AREA
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: CILANTRO FOR FISH - USE A UTENSIL SUCH AS TONGS / WASHED HANDS AND GLOVES
  • 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: NO HANDWASHING BEFORE PUTTING ON NEW GLOVESREPEAT VIOLATION----------------------------09/06/13:NO HANDWASHING BEFORE PUTTING ON NEW GLOVES
  • 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 CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Meat sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: MOP IN FRONT OF HANDSINKREPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: RAW CHICKEN SITTING INSIDE HANDSINK - DISCONTINUE
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: OBSERVED EMPLOYEE WASHING HANDS WITH COLD WATER MUST USE HOT WATER
    Location: Kitchen
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: NO DATES ON ANY READY TO EAT FOODREPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO SANITIZER SET UP BEFORE INSPECTION BEGAN---------------------------08/29/13:SANITIZER PRESENT BUT WAS FROM THE DAY BEFORE AT 0 PPM
    Location: Kitchen
    Equipment: Prep table
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: NOT SANITIZING KNIVES/FOOD CONTACT SURFACES INBETWEEN
    Location: Kitchen
    Equipment: Prep table
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 08/29/13:SANITIZER NEEDS TO BE CHANGED AT LEAST 4 HOURS DAILY. DO NOT USE THE SAME SANITIZER ALL DAY, BLEACH CONCENTRATION WILL BE DILUTED
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: FAILED SERVSAFE TEST WITH 40/80 SCORE
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON TOP OF PREP TABLE, STORE BELOW PREP TABLE , SEPARATE FROM CUSTOMER FOOD
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: PREP TABLE HAS DEEP CUTS THAT ARE NOT CLEANABLE, MUST RE-SMOOTH AND RE-SEAL TO MAKE A CLEAN, NONPOROUS SURFACE
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 08/29/13:STICKY FLY TRAPS STORED ABOVE FOOD PREP AREA - NEED TO STORE BELOW FOOD PREP AREAS
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Three bay area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Dry storage
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Dry storage
  • 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: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Service counter
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 09/06/13:SOY BEAN MILK COOLING WITH LIDS ON WITH CONDENSATIONCOOL PROPERLY AND SELL COLD
    Location: Service counter
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Meat sink
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Prep table
  • 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: Service counter
    Equipment: Warming drawers
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Three bay area
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SOILED BOX CRATES USED TO STORE RICE COOKER AT LEAST 6 INCHES ABOVE THE FLOOR IS HEAVILY SOILED. IF CANNOT CLEAN APPROPIATELY OR PROPERLY - WILL BE DISCONTINUED, WILL BE NO LONGER AN OPTION OF STORING CLEAN EQUIPMENT ON
    Location: Kitchen
    Equipment: Rice cooker
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. MIXER STAND SOILED WITH OLD FLOUR DEBRIS - CLEAN ENTIRE UNIT - SAFETY GUARD, ATTACHMENTS, STAND, ETC...2. CLEAN NOODLE MAKER - HEAVILY SOILED WITH FLOUR BUILDUP
    Location: Kitchen
    Equipment: Mixer
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 09/06/13:SOY BEAN MILK NOT LABELED, NO INGREDIENTS, NO ORIGIN OF COMMISSARY/ESTABLISHMENTPROVIDE
    Location: Service counter
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: GLASS REACH IN COOLER FOR VEGETABLES - MOVE TO THE FRONT PART OF THE COOLER TO BE ABLE TO MONITOR TEMPERATURE
    Location: Kitchen
    Equipment: Reach in cooler
 09/11/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. COOKED CHICKEN WINGS AT 127 F - WAS RE-HEATED TO 165 F IN THE MICROWAVE 2. READY TO EAT STUFFED BUNS AT 89 F WITH NO HOT HOLDINGREPEAT VIOLATION
    Location: Service counter
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. RAW BUN MEAT AT 54 F - PREP SMALLER PORTIONS TO CONTROL TEMPERATURE2. FRESH MINCED GARLIC AT 56 F - DISCARDED DURING INSPECTION3. RAW PORK MIXTURE AT 84 F - DISCARDED DURING INSPECTIONREPEAT VIOLATION
    Location: Kitchen
    Equipment: Prep table
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 08/29/13:BEAN CAKES ARE TRADITIONALLY EATEN AT ROOM TEMPERATURE. EXPLAINED THAT BEAN CAKES CAN BE SOLD AT ROOM TEMPERATURE WITH AN APPROVED STANDARD OPERATING PROCEDURE. CANNOT SELL BEAN CAKES AT ROOM TEMPERATURE UNTIL SOPS ARE APPROVED. STORE IN COOLER OR HOT HOLDING UNTIL APPROVED.CITATION WILL BE GIVEN IF SOLD BEFORE SOPS ARE APPROVED. OWNER UNDERSTOOD WARNING
    Location: Service counter
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: UNLABELED PINK CHEMICAL SPRAY BOTTLE UNDER 3-BAY SINK NO NAME
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MULTIPLE FLYS SEEN DURING THE INSPECTION IN THE KITCHEN PREP AREA------------------------09/06/13: FLYS STILL PRESENT INSIDE KITCHEN PREP AREA
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: CILANTRO FOR FISH - USE A UTENSIL SUCH AS TONGS / WASHED HANDS AND GLOVES
  • 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: NO HANDWASHING BEFORE PUTTING ON NEW GLOVESREPEAT VIOLATION----------------------------09/06/13:NO HANDWASHING BEFORE PUTTING ON NEW GLOVES
  • 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 CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Meat sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: MOP IN FRONT OF HANDSINKREPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: RAW CHICKEN SITTING INSIDE HANDSINK - DISCONTINUE
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: OBSERVED EMPLOYEE WASHING HANDS WITH COLD WATER MUST USE HOT WATER
    Location: Kitchen
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: NO DATES ON ANY READY TO EAT FOODREPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO SANITIZER SET UP BEFORE INSPECTION BEGAN---------------------------08/29/13:SANITIZER PRESENT BUT WAS FROM THE DAY BEFORE AT 0 PPM
    Location: Kitchen
    Equipment: Prep table
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: NOT SANITIZING KNIVES/FOOD CONTACT SURFACES INBETWEEN
    Location: Kitchen
    Equipment: Prep table
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 08/29/13:SANITIZER NEEDS TO BE CHANGED AT LEAST 4 HOURS DAILY. DO NOT USE THE SAME SANITIZER ALL DAY, BLEACH CONCENTRATION WILL BE DILUTED
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: FAILED SERVSAFE TEST WITH 40/80 SCORE
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON TOP OF PREP TABLE, STORE BELOW PREP TABLE , SEPARATE FROM CUSTOMER FOOD
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: PREP TABLE HAS DEEP CUTS THAT ARE NOT CLEANABLE, MUST RE-SMOOTH AND RE-SEAL TO MAKE A CLEAN, NONPOROUS SURFACE
    Location: Kitchen
  • Insect control device/installation (corrected on site)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 08/29/13:STICKY FLY TRAPS STORED ABOVE FOOD PREP AREA - NEED TO STORE BELOW FOOD PREP AREAS
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Three bay area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Dry storage
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Dry storage
  • 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: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Service counter
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 09/06/13:SOY BEAN MILK COOLING WITH LIDS ON WITH CONDENSATIONCOOL PROPERLY AND SELL COLD
    Location: Service counter
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Meat sink
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Prep table
  • 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: Service counter
    Equipment: Warming drawers
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Three bay area
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SOILED BOX CRATES USED TO STORE RICE COOKER AT LEAST 6 INCHES ABOVE THE FLOOR IS HEAVILY SOILED. IF CANNOT CLEAN APPROPIATELY OR PROPERLY - WILL BE DISCONTINUED, WILL BE NO LONGER AN OPTION OF STORING CLEAN EQUIPMENT ON
    Location: Kitchen
    Equipment: Rice cooker
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. MIXER STAND SOILED WITH OLD FLOUR DEBRIS - CLEAN ENTIRE UNIT - SAFETY GUARD, ATTACHMENTS, STAND, ETC...2. CLEAN NOODLE MAKER - HEAVILY SOILED WITH FLOUR BUILDUP
    Location: Kitchen
    Equipment: Mixer
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 09/06/13:SOY BEAN MILK NOT LABELED, NO INGREDIENTS, NO ORIGIN OF COMMISSARY/ESTABLISHMENTPROVIDE
    Location: Service counter
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: GLASS REACH IN COOLER FOR VEGETABLES - MOVE TO THE FRONT PART OF THE COOLER TO BE ABLE TO MONITOR TEMPERATURE
    Location: Kitchen
    Equipment: Reach in cooler
 09/06/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. COOKED CHICKEN WINGS AT 127 F - WAS RE-HEATED TO 165 F IN THE MICROWAVE 2. READY TO EAT STUFFED BUNS AT 89 F WITH NO HOT HOLDINGREPEAT VIOLATION
    Location: Service counter
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. RAW BUN MEAT AT 54 F - PREP SMALLER PORTIONS TO CONTROL TEMPERATURE2. FRESH MINCED GARLIC AT 56 F - DISCARDED DURING INSPECTION3. RAW PORK MIXTURE AT 84 F - DISCARDED DURING INSPECTIONREPEAT VIOLATION
    Location: Kitchen
    Equipment: Prep table
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 08/29/13:BEAN CAKES ARE TRADITIONALLY EATEN AT ROOM TEMPERATURE. EXPLAINED THAT BEAN CAKES CAN BE SOLD AT ROOM TEMPERATURE WITH AN APPROVED STANDARD OPERATING PROCEDURE. CANNOT SELL BEAN CAKES AT ROOM TEMPERATURE UNTIL SOPS ARE APPROVED. STORE IN COOLER OR HOT HOLDING UNTIL APPROVED.CITATION WILL BE GIVEN IF SOLD BEFORE SOPS ARE APPROVED. OWNER UNDERSTOOD WARNING
    Location: Service counter
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: UNLABELED PINK CHEMICAL SPRAY BOTTLE UNDER 3-BAY SINK NO NAME
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MULTIPLE FLYS SEEN DURING THE INSPECTION IN THE KITCHEN PREP AREA
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: CILANTRO FOR FISH - USE A UTENSIL SUCH AS TONGS / WASHED HANDS AND GLOVES
  • 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: NO HANDWASHING BEFORE PUTTING ON NEW GLOVESREPEAT VIOLATION
  • 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 CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Meat sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: MOP IN FRONT OF HANDSINKREPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: RAW CHICKEN SITTING INSIDE HANDSINK - DISCONTINUE
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: OBSERVED EMPLOYEE WASHING HANDS WITH COLD WATER MUST USE HOT WATER
    Location: Kitchen
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: NO DATES ON ANY READY TO EAT FOODREPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO SANITIZER SET UP BEFORE INSPECTION BEGAN---------------------------08/29/13:SANITIZER PRESENT BUT WAS FROM THE DAY BEFORE AT 0 PPM
    Location: Kitchen
    Equipment: Prep table
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: NOT SANITIZING KNIVES/FOOD CONTACT SURFACES INBETWEEN
    Location: Kitchen
    Equipment: Prep table
  • Chemical sanitizing exposure time and concentration (corrected on site)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 08/29/13:SANITIZER NEEDS TO BE CHANGED AT LEAST 4 HOURS DAILY. DO NOT USE THE SAME SANITIZER ALL DAY, BLEACH CONCENTRATION WILL BE DILUTED
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: FAILED SERVSAFE TEST WITH 40/80 SCORE
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON TOP OF PREP TABLE, STORE BELOW PREP TABLE , SEPARATE FROM CUSTOMER FOOD
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: PREP TABLE HAS DEEP CUTS THAT ARE NOT CLEANABLE, MUST RE-SMOOTH AND RE-SEAL TO MAKE A CLEAN, NONPOROUS SURFACE
    Location: Kitchen
  • Insect control device/installation (corrected on site)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 08/29/13:STICKY FLY TRAPS STORED ABOVE FOOD PREP AREA - NEED TO STORE BELOW FOOD PREP AREAS
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Three bay area
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Dry storage
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER - 08/29/13 YES
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    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.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Dry storage
  • 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: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Service counter
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Meat sink
  • 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: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION--------------------------------08/29/13:RAW MEAT SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER
    Location: Kitchen
    Equipment: Prep table
  • 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: Service counter
    Equipment: Warming drawers
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS - 08/29 YES3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Three bay area
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SOILED BOX CRATES USED TO STORE RICE COOKER AT LEAST 6 INCHES ABOVE THE FLOOR IS HEAVILY SOILED. IF CANNOT CLEAN APPROPIATELY OR PROPERLY - WILL BE DISCONTINUED, WILL BE NO LONGER AN OPTION OF STORING CLEAN EQUIPMENT ON
    Location: Kitchen
    Equipment: Rice cooker
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. MIXER STAND SOILED WITH OLD FLOUR DEBRIS - CLEAN ENTIRE UNIT - SAFETY GUARD, ATTACHMENTS, STAND, ETC...2. CLEAN NOODLE MAKER - HEAVILY SOILED WITH FLOUR BUILDUP
    Location: Kitchen
    Equipment: Mixer
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: GLASS REACH IN COOLER FOR VEGETABLES - MOVE TO THE FRONT PART OF THE COOLER TO BE ABLE TO MONITOR TEMPERATURE
    Location: Kitchen
    Equipment: Reach in cooler
 08/29/2013Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. COOKED CHICKEN WINGS AT 127 F - WAS RE-HEATED TO 165 F IN THE MICROWAVE 2. READY TO EAT STUFFED BUNS AT 89 F WITH NO HOT HOLDINGREPEAT VIOLATION
    Location: Service counter
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. RAW BUN MEAT AT 54 F - PREP SMALLER PORTIONS TO CONTROL TEMPERATURE2. FRESH MINCED GARLIC AT 56 F - DISCARDED DURING INSPECTION3. RAW PORK MIXTURE AT 84 F - DISCARDED DURING INSPECTIONREPEAT VIOLATION
    Location: Kitchen
    Equipment: Prep table
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: UNLABELED PINK CHEMICAL SPRAY BOTTLE UNDER 3-BAY SINK NO NAME
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MULTIPLE FLYS SEEN DURING THE INSPECTION IN THE KITCHEN PREP AREA
    Location: Kitchen
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: CILANTRO FOR FISH - USE A UTENSIL SUCH AS TONGS / WASHED HANDS AND GLOVES
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: NO HANDWASHING BEFORE PUTTING ON NEW GLOVESREPEAT VIOLATION
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW CHICKEN STORED AFTER RAW PORK ON TOP OF PREP COOLER, CHICKEN WAS MOVED TO THE FRONT2. RAW CHICKEN, RAW BEEF, AND RAW FISH ALL STORED IN THE SAME SINK THAWING IMPROPERLY
    Location: Kitchen
    Equipment: Meat sink
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: MOP IN FRONT OF HANDSINKREPEAT VIOLATION
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: RAW CHICKEN SITTING INSIDE HANDSINK - DISCONTINUE
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: OBSERVED EMPLOYEE WASHING HANDS WITH COLD WATER MUST USE HOT WATER
    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: NO DATES ON ANY READY TO EAT FOODREPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO SANITIZER SET UP BEFORE INSPECTION BEGAN
    Location: Kitchen
    Equipment: Prep table
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: NOT SANITIZING KNIVES/FOOD CONTACT SURFACES INBETWEEN
    Location: Kitchen
    Equipment: Prep table
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: FAILED SERVSAFE TEST WITH 40/80 SCORE
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON TOP OF PREP TABLE, STORE BELOW PREP TABLE , SEPARATE FROM CUSTOMER FOOD
    Location: Kitchen
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: PREP TABLE HAS DEEP CUTS THAT ARE NOT CLEANABLE, MUST RE-SMOOTH AND RE-SEAL TO MAKE A CLEAN, NONPOROUS SURFACE
    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 WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER
    Location: Three bay area
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER
    Location: Dry storage
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER
    Location: Cook line
  • Improper storage of clean equipment (corrected on site)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. CLEAN WOKS STORED UNDER 3-BAY AREA - DO NOT STORE COOKWARE ON FLOORS OR UNDER PLUMBING2. CLEAN COOKING EQUIPMENT STORED ON THE FLOOR UNDER SHELVING IN DRY STORAGE - MOVE TO BE ABLE TO SWEEP AND MOP PROPERLY AND DAILY3. STEAMER COOKWARE STORED ON THE SOILED FLOOR - DO NOT STORE CLEAN EQUIPMENT ON THE FLOOR4. CREPE UTENSIL STORED IN WATER - DISCONTINUE - STORE DRY OR IN 135 F WATER
    Location: Service counter
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN THE FILTERS IN THE HOOD - HEAVILY SOILED WITH GREASE BUILDUP, GREASE IS DRIPPING2. CLEAN THE CEILING FAN VENT, DUSTY
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Dry storage
  • 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: FLOORS NOT CLEANED FOR RE-CHECK INSPECTION1. HEAVILY SOILED IN CORNERS BY MEAT SINK, COOKLINE, MIXER, ETC...2. DRY STORAGE AREA - SOILED FLOORS UNDER BULK CONTAINERS FOR FLOUR, SUGAR, ETC3. DRY STORAGE AREA - SOILED FLOORS UNDER WIRE SHELVING FOR DRY FOODS
    Location: Service counter
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION
    Location: Kitchen
    Equipment: Meat sink
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: FROZEN MEATS SITTING IN MEAT SINK WITHOUT COOL RUNNING WATER OR SITTING ON WOODEN TABLEREPEAT VIOLATION
    Location: Kitchen
    Equipment: Prep table
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Service counter
    Equipment: Warming drawers
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. REMOVE EQUIPMENT STICKER - STAINLESS STEEL IS A CLEANABLE, SMOOTH SURFACE 2. CLEAN BOTTOM SHELVES OF PREP TABLES, SOILED WITH OLD FOOD DEBRIS3. SOILED WIRE SHELVING FOR DRYING CLEAN DISHES IS SOILED - CLEAN
    Location: Three bay area
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SOILED BOX CRATES USED TO STORE RICE COOKER AT LEAST 6 INCHES ABOVE THE FLOOR IS HEAVILY SOILED. IF CANNOT CLEAN APPROPIATELY OR PROPERLY - WILL BE DISCONTINUED, WILL BE NO LONGER AN OPTION OF STORING CLEAN EQUIPMENT ON
    Location: Kitchen
    Equipment: Rice cooker
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. MIXER STAND SOILED WITH OLD FLOUR DEBRIS - CLEAN ENTIRE UNIT - SAFETY GUARD, ATTACHMENTS, STAND, ETC...2. CLEAN NOODLE MAKER - HEAVILY SOILED WITH FLOUR BUILDUP
    Location: Kitchen
    Equipment: Mixer
  • Thermometer location
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: GLASS REACH IN COOLER FOR VEGETABLES - MOVE TO THE FRONT PART OF THE COOLER TO BE ABLE TO MONITOR TEMPERATURE
    Location: Kitchen
    Equipment: Reach in cooler
 08/21/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) THREE PACKAGES OF CHICKEN AT ROOM TEMPERATURE. STORE IN REFRIGERATION OR COOK. SO NOT STORE AT ROOM TEMPERATURE.2) COOKED VEGETABLE DUMPLINGS, BEAN FILLED COOKIES, BRAISE PORK, DUCK WINK, PORK EAR AND BEEF TENDERLOIN AT ROOM TEMPERATURE. DO NOT COOL AT ROOM TEMPERATURE. COOL AND STORE IN REFRIGERATION. HOLD AT 135 AND ABOVE OR 41 DEGREES AND BELOW.3) COOKED PORK AT ROOM TEMPERATURE FOR DUMPLINGS. DISCONTINUE. REFRIGERATE OR PREP AND COOK.4) SHRIMP IN OIL AT ROOM TEMPERATURE UNDER PREP TABLE.5) BEAN COOKIES AT FRONT COUNTER COOKED, AT ROOM TEMPERATURE. STORE AT 135 AND ABOVE IN OVEN OR STORE IN REFRIGERATION AT 41 DEGREES f AND BELOW. PLACED IN OVEN AT INSPECTION. UPON RETURN TO GO OVER REPORT, SAME BEAN COOKIES WERE ON FRONT COUNTER AND PER OWNER WERE HELD IN OVEN AT 100 DEGREES F. COOKIES DISCARDED.
    Location: Prep area
  • Medicines storage and labeling (corrected)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: EXCEDRIN, CLARITIN, ETC. ON PREP TABLE WITH FOOD. DISCONTINUE. STORE AWAY FROM FOOD AND EQUIPMENT.
    Location: Prep area
  • 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: 5/29 EMPLOYEE RETURNED TO FOOD STATION AFTER LEAVING RESTAURANT AND DID NOT WASH HANDS BEFORE CONDUCTING FOOD PREPARATION. WASH HANDS.
  • Person-in-charge demonstration of knowledge (corrected)
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: PROVIDE ONE EMPLOYEE WITH FOODBORNE ILLNESS PREVENTION TRAINING.
  • 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: EATING IN KITCHEN. DISCONTINUE. EAT IN APPROVED AREA. DINING AREA.
    Location: Prep area
  • 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 MEAT STORED ABOVE VEGETABLES AND PREPARED FOOD. STORE BELOW.
    Location: Prep area
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize. 5/29 MIXER BOWL ON FLOOR.
    Location: Prep area
    Equipment: Mixer
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: EMPLOYEE WASHED HANDS WITH NO SOAP AND DRIED HANDS WITH CLOTH TOWEL. DISCONTINUE. WASH HANDS WITH WARM WATER AND SOAP FOR 20 SECONDS AT HANDSINK ONLY. DRY WITH PAPER TOWELS. 5/29 WASH HANDS FOR MINIMUM OF 20 SECONDS.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO BLEACH FOR SANITIZER AT KITCHEN. PROVIDE. NOTE: PURCHASED AT THE TIME OF INSPECTION.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: MIXER ARM STORED ON FLOOR. 5/29 MIXER BOWL STORED ON FLOOR. DISCONTINUE PRACTICE. PROVIDE ADDITIONAL PREPARATION TABLE.RICE COOKERS STORED ON FLOOR. 5/29 RICE COOKER STORED ON CRATE. STORE ON STAINLESS STEEL COMMERCIAL EQUIPMENT.
    Location: Prep area
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: PLEASE PLACE COOKER NEAR REACH IN COOLER BENEATH THE HOOD.
    Location: Prep area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOOR IS SOILED THROUGHOUT KITCHEN. CLEAN FLOOR. 5/29 CLEAN WALL AREAS AT COOK'S LINE.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET CLOTHS ON COUNTERS. STORE IN APPROVED STRENGTH SANITIZER SOLUTION.
    Location: Prep area
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: USING CHEST FREEZER AS A PREP TABLE. DISCONTINUE.BUCKET USED TO ROUTE WAER BENEATH DRAIN LINES. USE PROPER PLUMBING MATERIALS.
    Location: Prep area
    Equipment: Chest freezer
  • Food unsafe(Non-Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: COOKED BEAN FILLED COOKIE AT ROOM TEMPERATURE - SAME PRODUCT OVER SEVERAL HOURS. PRODUCT DISCARDED - ABOUT 30 PIECES. APPROXIMATEL VALUE - $5.
    Location: Service counter
  • 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: SHRIMP IN OIL STORED BENEATH PREP TABLE.
    Location: Prep area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Location: Prep area
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Equipment: Deep fryer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SOILED VEGETABLE MANDOLIN. CLEAN AND SANITIZE. (ON BOTTOM SHELF OF PREP TABLE.)
    Location: Prep area
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Equipment: 3-bay
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Prep area
  • 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.
  • 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: CREPE MAKER IN STANDING WATER. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.
    Location: Service counter
 08/21/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) THREE PACKAGES OF CHICKEN AT ROOM TEMPERATURE. STORE IN REFRIGERATION OR COOK. SO NOT STORE AT ROOM TEMPERATURE.2) COOKED VEGETABLE DUMPLINGS, BEAN FILLED COOKIES, BRAISE PORK, DUCK WINK, PORK EAR AND BEEF TENDERLOIN AT ROOM TEMPERATURE. DO NOT COOL AT ROOM TEMPERATURE. COOL AND STORE IN REFRIGERATION. HOLD AT 135 AND ABOVE OR 41 DEGREES AND BELOW.3) COOKED PORK AT ROOM TEMPERATURE FOR DUMPLINGS. DISCONTINUE. REFRIGERATE OR PREP AND COOK.4) SHRIMP IN OIL AT ROOM TEMPERATURE UNDER PREP TABLE.5) BEAN COOKIES AT FRONT COUNTER COOKED, AT ROOM TEMPERATURE. STORE AT 135 AND ABOVE IN OVEN OR STORE IN REFRIGERATION AT 41 DEGREES f AND BELOW. PLACED IN OVEN AT INSPECTION. UPON RETURN TO GO OVER REPORT, SAME BEAN COOKIES WERE ON FRONT COUNTER AND PER OWNER WERE HELD IN OVEN AT 100 DEGREES F. COOKIES DISCARDED.
    Location: Prep area
  • Medicines storage and labeling (corrected)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: EXCEDRIN, CLARITIN, ETC. ON PREP TABLE WITH FOOD. DISCONTINUE. STORE AWAY FROM FOOD AND EQUIPMENT.
    Location: Prep area
  • 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: 5/29 EMPLOYEE RETURNED TO FOOD STATION AFTER LEAVING RESTAURANT AND DID NOT WASH HANDS BEFORE CONDUCTING FOOD PREPARATION. WASH HANDS.
  • Person-in-charge demonstration of knowledge (corrected)
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: PROVIDE ONE EMPLOYEE WITH FOODBORNE ILLNESS PREVENTION TRAINING.
  • 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: EATING IN KITCHEN. DISCONTINUE. EAT IN APPROVED AREA. DINING AREA.
    Location: Prep area
  • 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 MEAT STORED ABOVE VEGETABLES AND PREPARED FOOD. STORE BELOW.
    Location: Prep area
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize. 5/29 MIXER BOWL ON FLOOR.
    Location: Prep area
    Equipment: Mixer
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: EMPLOYEE WASHED HANDS WITH NO SOAP AND DRIED HANDS WITH CLOTH TOWEL. DISCONTINUE. WASH HANDS WITH WARM WATER AND SOAP FOR 20 SECONDS AT HANDSINK ONLY. DRY WITH PAPER TOWELS. 5/29 WASH HANDS FOR MINIMUM OF 20 SECONDS.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO BLEACH FOR SANITIZER AT KITCHEN. PROVIDE. NOTE: PURCHASED AT THE TIME OF INSPECTION.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: MIXER ARM STORED ON FLOOR. 5/29 MIXER BOWL STORED ON FLOOR. DISCONTINUE PRACTICE. PROVIDE ADDITIONAL PREPARATION TABLE.RICE COOKERS STORED ON FLOOR. 5/29 RICE COOKER STORED ON CRATE. STORE ON STAINLESS STEEL COMMERCIAL EQUIPMENT.
    Location: Prep area
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: PLEASE PLACE COOKER NEAR REACH IN COOLER BENEATH THE HOOD.
    Location: Prep area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOOR IS SOILED THROUGHOUT KITCHEN. CLEAN FLOOR. 5/29 CLEAN WALL AREAS AT COOK'S LINE.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET CLOTHS ON COUNTERS. STORE IN APPROVED STRENGTH SANITIZER SOLUTION.
    Location: Prep area
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: USING CHEST FREEZER AS A PREP TABLE. DISCONTINUE.BUCKET USED TO ROUTE WAER BENEATH DRAIN LINES. USE PROPER PLUMBING MATERIALS.
    Location: Prep area
    Equipment: Chest freezer
  • Food unsafe(Non-Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: COOKED BEAN FILLED COOKIE AT ROOM TEMPERATURE - SAME PRODUCT OVER SEVERAL HOURS. PRODUCT DISCARDED - ABOUT 30 PIECES. APPROXIMATEL VALUE - $5.
    Location: Service counter
  • 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: SHRIMP IN OIL STORED BENEATH PREP TABLE.
    Location: Prep area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Location: Prep area
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Equipment: Deep fryer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SOILED VEGETABLE MANDOLIN. CLEAN AND SANITIZE. (ON BOTTOM SHELF OF PREP TABLE.)
    Location: Prep area
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Equipment: 3-bay
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Prep area
  • 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.
  • 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: CREPE MAKER IN STANDING WATER. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.
    Location: Service counter
 06/20/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) THREE PACKAGES OF CHICKEN AT ROOM TEMPERATURE. STORE IN REFRIGERATION OR COOK. SO NOT STORE AT ROOM TEMPERATURE.2) COOKED VEGETABLE DUMPLINGS, BEAN FILLED COOKIES, BRAISE PORK, DUCK WINK, PORK EAR AND BEEF TENDERLOIN AT ROOM TEMPERATURE. DO NOT COOL AT ROOM TEMPERATURE. COOL AND STORE IN REFRIGERATION. HOLD AT 135 AND ABOVE OR 41 DEGREES AND BELOW.3) COOKED PORK AT ROOM TEMPERATURE FOR DUMPLINGS. DISCONTINUE. REFRIGERATE OR PREP AND COOK.4) SHRIMP IN OIL AT ROOM TEMPERATURE UNDER PREP TABLE.5) BEAN COOKIES AT FRONT COUNTER COOKED, AT ROOM TEMPERATURE. STORE AT 135 AND ABOVE IN OVEN OR STORE IN REFRIGERATION AT 41 DEGREES f AND BELOW. PLACED IN OVEN AT INSPECTION. UPON RETURN TO GO OVER REPORT, SAME BEAN COOKIES WERE ON FRONT COUNTER AND PER OWNER WERE HELD IN OVEN AT 100 DEGREES F. COOKIES DISCARDED.
    Location: Prep area
  • Medicines storage and labeling (corrected)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: EXCEDRIN, CLARITIN, ETC. ON PREP TABLE WITH FOOD. DISCONTINUE. STORE AWAY FROM FOOD AND EQUIPMENT.
    Location: Prep area
  • 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: 5/29 EMPLOYEE RETURNED TO FOOD STATION AFTER LEAVING RESTAURANT AND DID NOT WASH HANDS BEFORE CONDUCTING FOOD PREPARATION. WASH HANDS.
  • Person-in-charge demonstration of knowledge (corrected)
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: PROVIDE ONE EMPLOYEE WITH FOODBORNE ILLNESS PREVENTION TRAINING.
  • 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: EATING IN KITCHEN. DISCONTINUE. EAT IN APPROVED AREA. DINING AREA.
    Location: Prep area
  • 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 MEAT STORED ABOVE VEGETABLES AND PREPARED FOOD. STORE BELOW.
    Location: Prep area
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize. 5/29 MIXER BOWL ON FLOOR.
    Location: Prep area
    Equipment: Mixer
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: EMPLOYEE WASHED HANDS WITH NO SOAP AND DRIED HANDS WITH CLOTH TOWEL. DISCONTINUE. WASH HANDS WITH WARM WATER AND SOAP FOR 20 SECONDS AT HANDSINK ONLY. DRY WITH PAPER TOWELS. 5/29 WASH HANDS FOR MINIMUM OF 20 SECONDS.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO BLEACH FOR SANITIZER AT KITCHEN. PROVIDE. NOTE: PURCHASED AT THE TIME OF INSPECTION.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: MIXER ARM STORED ON FLOOR. 5/29 MIXER BOWL STORED ON FLOOR. DISCONTINUE PRACTICE. PROVIDE ADDITIONAL PREPARATION TABLE.RICE COOKERS STORED ON FLOOR. 5/29 RICE COOKER STORED ON CRATE. STORE ON STAINLESS STEEL COMMERCIAL EQUIPMENT.
    Location: Prep area
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
  • Ventilation provided (corrected on site)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: PLEASE PLACE COOKER NEAR REACH IN COOLER BENEATH THE HOOD.
    Location: Prep area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOOR IS SOILED THROUGHOUT KITCHEN. CLEAN FLOOR. 5/29 CLEAN WALL AREAS AT COOK'S LINE.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET CLOTHS ON COUNTERS. STORE IN APPROVED STRENGTH SANITIZER SOLUTION.
    Location: Prep area
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: USING CHEST FREEZER AS A PREP TABLE. DISCONTINUE.BUCKET USED TO ROUTE WAER BENEATH DRAIN LINES. USE PROPER PLUMBING MATERIALS.
    Location: Prep area
    Equipment: Chest freezer
  • Food unsafe(Non-Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: COOKED BEAN FILLED COOKIE AT ROOM TEMPERATURE - SAME PRODUCT OVER SEVERAL HOURS. PRODUCT DISCARDED - ABOUT 30 PIECES. APPROXIMATEL VALUE - $5.
    Location: Service counter
  • 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: SHRIMP IN OIL STORED BENEATH PREP TABLE.
    Location: Prep area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Location: Prep area
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Equipment: Deep fryer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SOILED VEGETABLE MANDOLIN. CLEAN AND SANITIZE. (ON BOTTOM SHELF OF PREP TABLE.)
    Location: Prep area
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Equipment: 3-bay
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Prep area
  • 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.
  • 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: CREPE MAKER IN STANDING WATER. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.
    Location: Service counter
 06/05/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) THREE PACKAGES OF CHICKEN AT ROOM TEMPERATURE. STORE IN REFRIGERATION OR COOK. SO NOT STORE AT ROOM TEMPERATURE.2) COOKED VEGETABLE DUMPLINGS, BEAN FILLED COOKIES, BRAISE PORK, DUCK WINK, PORK EAR AND BEEF TENDERLOIN AT ROOM TEMPERATURE. DO NOT COOL AT ROOM TEMPERATURE. COOL AND STORE IN REFRIGERATION. HOLD AT 135 AND ABOVE OR 41 DEGREES AND BELOW.3) COOKED PORK AT ROOM TEMPERATURE FOR DUMPLINGS. DISCONTINUE. REFRIGERATE OR PREP AND COOK.4) SHRIMP IN OIL AT ROOM TEMPERATURE UNDER PREP TABLE.5) BEAN COOKIES AT FRONT COUNTER COOKED, AT ROOM TEMPERATURE. STORE AT 135 AND ABOVE IN OVEN OR STORE IN REFRIGERATION AT 41 DEGREES f AND BELOW. PLACED IN OVEN AT INSPECTION. UPON RETURN TO GO OVER REPORT, SAME BEAN COOKIES WERE ON FRONT COUNTER AND PER OWNER WERE HELD IN OVEN AT 100 DEGREES F. COOKIES DISCARDED.
    Location: Prep area
  • Medicines storage and labeling (corrected)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: EXCEDRIN, CLARITIN, ETC. ON PREP TABLE WITH FOOD. DISCONTINUE. STORE AWAY FROM FOOD AND EQUIPMENT.
    Location: Prep area
  • 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: 5/29 EMPLOYEE RETURNED TO FOOD STATION AFTER LEAVING RESTAURANT AND DID NOT WASH HANDS BEFORE CONDUCTING FOOD PREPARATION. WASH HANDS.
  • Person-in-charge demonstration of knowledge
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: PROVIDE ONE EMPLOYEE WITH FOODBORNE ILLNESS PREVENTION TRAINING.
  • 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: EATING IN KITCHEN. DISCONTINUE. EAT IN APPROVED AREA. DINING AREA.
    Location: Prep area
  • 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 MEAT STORED ABOVE VEGETABLES AND PREPARED FOOD. STORE BELOW.
    Location: Prep area
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize. 5/29 MIXER BOWL ON FLOOR.
    Location: Prep area
    Equipment: Mixer
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: EMPLOYEE WASHED HANDS WITH NO SOAP AND DRIED HANDS WITH CLOTH TOWEL. DISCONTINUE. WASH HANDS WITH WARM WATER AND SOAP FOR 20 SECONDS AT HANDSINK ONLY. DRY WITH PAPER TOWELS. 5/29 WASH HANDS FOR MINIMUM OF 20 SECONDS.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO BLEACH FOR SANITIZER AT KITCHEN. PROVIDE. NOTE: PURCHASED AT THE TIME OF INSPECTION.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: MIXER ARM STORED ON FLOOR. 5/29 MIXER BOWL STORED ON FLOOR. DISCONTINUE PRACTICE. PROVIDE ADDITIONAL PREPARATION TABLE.RICE COOKERS STORED ON FLOOR. 5/29 RICE COOKER STORED ON CRATE. STORE ON STAINLESS STEEL COMMERCIAL EQUIPMENT.
    Location: Prep area
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: PLEASE PLACE COOKER NEAR REACH IN COOLER BENEATH THE HOOD.
    Location: Prep area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOOR IS SOILED THROUGHOUT KITCHEN. CLEAN FLOOR. 5/29 CLEAN WALL AREAS AT COOK'S LINE.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET CLOTHS ON COUNTERS. STORE IN APPROVED STRENGTH SANITIZER SOLUTION.
    Location: Prep area
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: USING CHEST FREEZER AS A PREP TABLE. DISCONTINUE.BUCKET USED TO ROUTE WAER BENEATH DRAIN LINES. USE PROPER PLUMBING MATERIALS.
    Location: Prep area
    Equipment: Chest freezer
  • Food unsafe(Non-Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: COOKED BEAN FILLED COOKIE AT ROOM TEMPERATURE - SAME PRODUCT OVER SEVERAL HOURS. PRODUCT DISCARDED - ABOUT 30 PIECES. APPROXIMATEL VALUE - $5.
    Location: Service counter
  • 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: SHRIMP IN OIL STORED BENEATH PREP TABLE.
    Location: Prep area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Location: Prep area
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Equipment: Deep fryer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SOILED VEGETABLE MANDOLIN. CLEAN AND SANITIZE. (ON BOTTOM SHELF OF PREP TABLE.)
    Location: Prep area
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Equipment: 3-bay
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Prep area
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
  • 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: CREPE MAKER IN STANDING WATER. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.
    Location: Service counter
 05/29/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) THREE PACKAGES OF CHICKEN AT ROOM TEMPERATURE. STORE IN REFRIGERATION OR COOK. SO NOT STORE AT ROOM TEMPERATURE.2) COOKED VEGETABLE DUMPLINGS, BEAN FILLED COOKIES, BRAISE PORK, DUCK WINK, PORK EAR AND BEEF TENDERLOIN AT ROOM TEMPERATURE. DO NOT COOL AT ROOM TEMPERATURE. COOL AND STORE IN REFRIGERATION. HOLD AT 135 AND ABOVE OR 41 DEGREES AND BELOW.3) COOKED PORK AT ROOM TEMPERATURE FOR DUMPLINGS. DISCONTINUE. REFRIGERATE OR PREP AND COOK.4) SHRIMP IN OIL AT ROOM TEMPERATURE UNDER PREP TABLE.5) BEAN COOKIES AT FRONT COUNTER COOKED, AT ROOM TEMPERATURE. STORE AT 135 AND ABOVE IN OVEN OR STORE IN REFRIGERATION AT 41 DEGREES f AND BELOW. PLACED IN OVEN AT INSPECTION. UPON RETURN TO GO OVER REPORT, SAME BEAN COOKIES WERE ON FRONT COUNTER AND PER OWNER WERE HELD IN OVEN AT 100 DEGREES F. COOKIES DISCARDED.
    Location: Prep area
  • Medicines storage and labeling
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: EXCEDRIN, CLARITIN, ETC. ON PREP TABLE WITH FOOD. DISCONTINUE. STORE AWAY FROM FOOD AND EQUIPMENT.
    Location: Prep area
  • Person-in-charge demonstration of knowledge
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: PROVIDE ONE EMPLOYEE WITH FOODBORNE ILLNESS PREVENTION TRAINING.
  • 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: EATING IN KITCHEN. DISCONTINUE. EAT IN APPROVED AREA. DINING AREA.
    Location: Prep area
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW MEAT STORED ABOVE VEGETABLES AND PREPARED FOOD. STORE BELOW.
    Location: Prep area
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Prep area
    Equipment: Mixer
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: EMPLOYEE WASHED HANDS WITH NO SOAP AND DRIED HANDS WITH CLOTH TOWEL. DISCONTINUE. WASH HANDS WITH WARM WATER AND SOAP FOR 20 SECONDS AT HANDSINK ONLY. DRY WITH PAPER TOWELS.
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO BLEACH FOR SANITIZER AT KITCHEN. PROVIDE. NOTE: PURCHASED AT THE TIME OF INSPECTION.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: MIXER ARM STORED ON FLOOR.RICE COOKERS STORED ON FLOOR.
    Location: Prep area
  • 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.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: PLEASE PLACE COOKER NEAR REACH IN COOLER BENEATH THE HOOD.
    Location: Prep area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOOR IS SOILED THROUGHOUT KITCHEN. CLEAN FLOOR.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET CLOTHS ON COUNTERS. STORE IN APPROVED STRENGTH SANITIZER SOLUTION.
    Location: Prep area
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: USING CHEST FREEZER AS A PREP TABLE. DISCONTINUE.BUCKET USED TO ROUTE WAER BENEATH DRAIN LINES. USE PROPER PLUMBING MATERIALS.
    Location: Prep area
    Equipment: Chest freezer
  • Food unsafe(Non-Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: COOKED BEAN FILLED COOKIE AT ROOM TEMPERATURE - SAME PRODUCT OVER SEVERAL HOURS. PRODUCT DISCARDED - ABOUT 30 PIECES. APPROXIMATEL VALUE - $5.
    Location: Service counter
  • 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: SHRIMP IN OIL STORED BENEATH PREP TABLE.
    Location: Prep area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Location: Prep area
    Equipment: Prep table
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SHELVES SOILED IN DRY STOCK AREA. CLEAN BOTTOM SHELF OF BOTH PREP TABLES. CLEAN THE BINS CONTAINING DIFFERENT FOOD ITEMS ON SHELVES IN DRY STOCK AREA. PLEASE CLEAN COOKING EQUIPMENT AND CART.
    Location: Cook line
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: SOILED VEGETABLE MANDOLIN. CLEAN AND SANITIZE. (ON BOTTOM SHELF OF PREP TABLE.)
    Location: Prep area
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Equipment: 3-bay
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Prep area
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
  • 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: CREPE MAKER IN STANDING WATER. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.
    Location: Service counter
 05/22/2013Routine
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Location: Kitchen
    Equipment: Hand sink
 03/06/2013Non-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.
    Comments: 1. RAW EGGS SITTING OUT NEXT TO GRIDDLE FOR ASIAN PANCAKES2. REACH IN COOLER AT 50 F. MOVE EGGS TO OTHER COOLER
    Location: Service counter
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. RAW EGGS SITTING OUT NEXT TO GRIDDLE FOR ASIAN PANCAKES2. REACH IN COOLER AT 50 F. MOVE EGGS TO OTHER COOLER
    Location: Kitchen
    Equipment: Reach in cooler
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: RED CHEMICAL UNLABELED - DEGREASER. PUT NAME ON SPRAY BOTTLE
    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: NO HANDWASHING BEFORE PUTTING ON GLOVES.ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES. SUGGEST MOVING GLOVES NEXT TO HANDSINK
  • Sanitizer criteria
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: CITRUS SCENTED BLEACH. USE PLAIN BLEACH - NO SMELLS
  • 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 DUCK AND RAW BEEF THAWING IN THE SAME SINK2. RAW BEEF STORED OVER RAW SHRIMP3. RAW CHICKEN STORED OVER HOT DOGSRAW POULTRY IS ALWAYS STORED AT THE BOTTOM
    Location: Kitchen
    Equipment: Veg. Sink
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW DUCK AND RAW BEEF THAWING IN THE SAME SINK2. RAW BEEF STORED OVER RAW SHRIMP3. RAW CHICKEN STORED OVER HOT DOGSRAW POULTRY IS ALWAYS STORED AT THE BOTTOM
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: SOY BEAN MAKER IN FRONT OF HANDSINK. STORE ELSEWHERE
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. BOTTLE OF SOAP2. WAREWASHING GLOVESKEEP SINK EMPTY FOR WASHING HANDS
    Location: Kitchen
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: COOKED CHICKEN
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: PROVIDE COLD WATER.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: PROVIDE COLD WATER.
    Location: Kitchen
    Equipment: Veg. Sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: PROVIDE COLD WATER.
    Location: Kitchen
    Equipment: Meat sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: PROVIDE COLD WATER.
    Location: Kitchen
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: PROVIDE SANITIZER BUCKETS FOR WIPING CLOTHS.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: WASHING DISHES WITHOUT SANITIZING
    Location: Kitchen
    Equipment: 3-bay
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE SCOOPS WITH HANDLES. DISCONTINUE USING FOOD CONTAINER CUPS
    Location: Dry storage
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: BULK FLOUR
    Location: Dry storage
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: QUART CUPS. STORE ABOVE 6 INCHES
    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.
    Comments: CLEAN MORE FREQUENTLY UNDER THE SHELVINGS - FLOUR AND FOOD DEBRIS
    Location: Dry storage
  • 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: COOLING MILK AND BUNS IMPROPERLY WITH LIDS KEPT ON. RELEASE THE HEAT MORE EFFICIENTLY
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. RAW BEEF THAWING WITHOUT RUNNING WATER2. FROZEN DUCK THAWING ON THE FLOOR3. FROZEN DUMPLING THAWING AT ROOM TEMPERATURE IN THE DRY STORAGE AREA4. THAWING WITH HOT/WARM WATER. USE COOL WATERTHAW UNDER RUNNING WATER OR IN THE COOLER
    Location: Kitchen
    Equipment: Veg. Sink
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: WOOD PALLET UNDER REACH IN COOLER. CHANGE TO A CLEAN AND SMOOTHABLE, CLEANABLE SURFACESUGGEST WHEELS / FEET TO SWEEP/MOP UNDER
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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: DUCK STORED UNDER THE SINK. MOVED TO THE MEAT SINK
    Location: Kitchen
    Equipment: 3-bay
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: RED BEAN BUNS
    Location: Service counter
 02/06/2013Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. RAW EGGS SITTING OUT NEXT TO GRIDDLE FOR ASIAN PANCAKES2. REACH IN COOLER AT 50 F. MOVE EGGS TO OTHER COOLER
    Location: Service counter
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. RAW EGGS SITTING OUT NEXT TO GRIDDLE FOR ASIAN PANCAKES2. REACH IN COOLER AT 50 F. MOVE EGGS TO OTHER COOLER
    Location: Kitchen
    Equipment: Reach in cooler
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: RED CHEMICAL UNLABELED - DEGREASER. PUT NAME ON SPRAY BOTTLE
    Location: Kitchen
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: NO HANDWASHING BEFORE PUTTING ON GLOVES.ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES. SUGGEST MOVING GLOVES NEXT TO HANDSINK
  • Sanitizer criteria
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: CITRUS SCENTED BLEACH. USE PLAIN BLEACH - NO SMELLS
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW DUCK AND RAW BEEF THAWING IN THE SAME SINK2. RAW BEEF STORED OVER RAW SHRIMP3. RAW CHICKEN STORED OVER HOT DOGSRAW POULTRY IS ALWAYS STORED AT THE BOTTOM
    Location: Kitchen
    Equipment: Veg. Sink
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW DUCK AND RAW BEEF THAWING IN THE SAME SINK2. RAW BEEF STORED OVER RAW SHRIMP3. RAW CHICKEN STORED OVER HOT DOGSRAW POULTRY IS ALWAYS STORED AT THE BOTTOM
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: SOY BEAN MAKER IN FRONT OF HANDSINK. STORE ELSEWHERE
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. BOTTLE OF SOAP2. WAREWASHING GLOVESKEEP SINK EMPTY FOR WASHING HANDS
    Location: Kitchen
    Equipment: Hand sink
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: COOKED CHICKEN
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: PROVIDE COLD WATER.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: PROVIDE COLD WATER.
    Location: Kitchen
    Equipment: Veg. Sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: PROVIDE COLD WATER.
    Location: Kitchen
    Equipment: Meat sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: PROVIDE COLD WATER.
    Location: Kitchen
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: PROVIDE SANITIZER BUCKETS FOR WIPING CLOTHS.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: WASHING DISHES WITHOUT SANITIZING
    Location: Kitchen
    Equipment: 3-bay
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE SCOOPS WITH HANDLES. DISCONTINUE USING FOOD CONTAINER CUPS
    Location: Dry storage
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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 FLOUR
    Location: Dry storage
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: QUART CUPS. STORE ABOVE 6 INCHES
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN MORE FREQUENTLY UNDER THE SHELVINGS - FLOUR AND FOOD DEBRIS
    Location: Dry storage
  • Cooling methods (corrected on site)
    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: COOLING MILK AND BUNS IMPROPERLY WITH LIDS KEPT ON. RELEASE THE HEAT MORE EFFICIENTLY
    Location: Kitchen
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. RAW BEEF THAWING WITHOUT RUNNING WATER2. FROZEN DUCK THAWING ON THE FLOOR3. FROZEN DUMPLING THAWING AT ROOM TEMPERATURE IN THE DRY STORAGE AREA4. THAWING WITH HOT/WARM WATER. USE COOL WATERTHAW UNDER RUNNING WATER OR IN THE COOLER
    Location: Kitchen
    Equipment: Veg. Sink
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: WOOD PALLET UNDER REACH IN COOLER. CHANGE TO A CLEAN AND SMOOTHABLE, CLEANABLE SURFACESUGGEST WHEELS / FEET TO SWEEP/MOP UNDER
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: DUCK STORED UNDER THE SINK. MOVED TO THE MEAT SINK
    Location: Kitchen
    Equipment: 3-bay
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: RED BEAN BUNS
    Location: Service counter
 01/30/2013Routine
  • 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: Walk in cooler closest to facility was not onif facility is to use this walk in cooler ensure it is on and follow up and below 41 degrees
    Location: Walk-in cooler
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Service counter shelving is raw woodseal, cover or replace
    Location: Service counter
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide sneezeguard protection to fron counter to protect against customer contamination
    Location: Service counter
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Provide splash protection (a stainless steel barrier) between each sink to deter splash from on prep sink to another as well as hand sink
    Location: Prep area
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: Provide chlorine ph test strips aim for 50-100ppm
    Location: Three bay area
  • Heating and cooling capacity (corrected)
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: Currently do not have enough refrigeration for menu providedensure enough coolers to hold produce and ready to eat as well as proper storage of several protien types.
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: Dry storage area as well as walk in cooler area are not finished to smooth, cleanable condition01/10/13: CLEAN AND SEAL PROPERLY
    Location: Dry storage
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: Dry storage area as well as walk in cooler area are not finished to smooth, cleanable condition01/10/13: CLEAN AND SEAL PROPERLY
    Location: Walk-in 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.
    Comments: Provide cooler style thermometers to all coolers and freezersdo not use biotherm probe thermometers01/10/13:PROVIDE FOR GLASS REACH IN COOLER.TWO CHEST FREEZERS, THERMOMETERS PROVIDED.
    Location: Kitchen
 01/10/2013Pre-Licensing 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: Walk in cooler closest to facility was not onif facility is to use this walk in cooler ensure it is on and follow up and below 41 degrees
    Location: Walk-in cooler
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Service counter shelving is raw woodseal, cover or replace
    Location: Service counter
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide sneezeguard protection to fron counter to protect against customer contamination
    Location: Service counter
  • Miscellaneous contamination of food (Non-Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Provide splash protection (a stainless steel barrier) between each sink to deter splash from on prep sink to another as well as hand sink
    Location: Prep area
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: Provide chlorine ph test strips aim for 50-100ppm
    Location: Three bay area
  • Heating and cooling capacity
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: Currently do not have enough refrigeration for menu providedensure enough coolers to hold produce and ready to eat as well as proper storage of several protien types.
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: Dry storage area as well as walk in cooler area are not finished to smooth, cleanable condition
    Location: Dry storage
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: Dry storage area as well as walk in cooler area are not finished to smooth, cleanable condition
    Location: Walk-in 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.
    Comments: Provide cooler style thermometers to all coolers and freezersdo not use biotherm probe thermometers
    Location: Kitchen
 01/08/2013Pre-Licensing

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