| No violation noted during this evaluation. | 11/29/2007 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Shrimp sitting out. Must be kept under 41F. Place in ice bath if necessary. Also tub of frozen chicken sitting out thawing. Must be thawed in cooler, under cold running water, in microwave or during cooking process.
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Buffet: soup is at 140, but all other food is between 120F - 130F. Turn temperature up to hold food at 140F or higher.
- Personnel
- Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
Due to type of critical violations (temperature, thawing), person in charge needs to monitor temperatures (use log book) and advise employees of correct temperatures, proper thawing and food handling techniques,
- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
Tub of meat(no lid) inside prep table (freezer) in direct contact with fan cover. Place lid on all food product to prevent contamination.
- Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
Label containers with contents (meat, pork, chicken)
- Facility/Equipment Requirements
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Clean shelving under prep table across from wok.
|
11/15/2007 | Routine |
| No violation noted during this evaluation. | 12/8/2006 | Re-Check |
| No violation noted during this evaluation. | 11/30/2006 | Routine |
| No violation noted during this evaluation. | 7/14/2006 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Potentially Hazardous foods shall be kept at 41 deg F of below. they shall be placed into refrigeration in a timely manner whenre moved from hot holding equipment.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Potentially hazardous "ready to eat" foods shall be dat1d as to prep date, date when frozen and then date when brought out to thaw. This is necessary in order to follow the shelf life of the product, 7 days when held ar 41 deg F or below.
- Plumbing/Water/Sewage
- Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
Repair faucet leak so hot water is avaible at all times.
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
Placed sanitary towel dispenser convienent to the hand wash sink.
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
Repair broken drain line in the basement, clean up spilled grease in basement.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
Grocery bags shall not be reused as a food contact surface.
- Ventilation (Ventilation Hood Systems, Filter: not movable, cleanable 4-202.18, p 107)
Exhaust filters are in need of cleaning.
|
12/21/2005 | Routine |
| No violation noted during this evaluation. | 3/28/2005 | Re-Check |
- Personnel
- Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
Due to language barrier I do not beleve the sanitation rules are understood.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
- Food Protection (Food stored in direct contact with water or ice 3-303.12, p 65)
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
- Warewashing
- Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
- Manual washing/sanitizing (Warewashing sinks in establishments that serve alcohol and/or food IAC 481-31.10)
- Mechanical washing/sanitizing (Warewashing machines, pressure gauges: inaccurate 4-203.13, p 108)
- Adequate warewashing facilities (3 & 2 compartment sink requirements not met 4-301.12, p 117)
Three compartment sink shall be accessible for use at all times,
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
|
3/22/2005 | Routine |
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