Hong Kong House & Lounge, 3583 Commercial St Se, Salem, OR 97302 - Restaurant inspection findings and violations

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Business Info

Restaurant: Hong Kong House & Lounge
Address: 3583 Commercial St Se, Salem, OR 97302
Phone: (503) 585-8225
Total inspections: 14
Last inspection: May 14, 2013
Score
(the higher the better)
81
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • BACK SCREEN DOOR DAMAGED
  • BAR DISHWASHER INOPERATIVE (DISHES WITHIN) KITCHEN DISHWASHER NOT INJECTING BLEACH
  • CLOTHS NOT IN SANITIZER
  • CUPS/BOWLS USED TO SCOOP PRODUCTS
  • IN USE RICE SCOOPS IN STANDING WATER
  • MICROWAVE (INCLUDING HANDLES) AND COOKS LINE CUTTING BOARDS SOILED/DAMAGED
  • OVEN: PORK 120F MEAT PREP UNIT: SHRIMP 47F, CHICKEN 48F SOUTH PREP UNIT: CHICKEN 56F
Semi-Annual Oct 5, 2006 77
  • BACK DOOR (LOUNGE ENTRANCE) HAS GAPS GREATER THAN 1/4"
  • CARDBOARD/BOXES REUSED (IE: COFFEE POTS, CHEMICAL STORAGE ON WAIT LINE)
  • CHICKEN THAWING IN SINK
  • CLOTHS NOT IN SANITIZER-ON COUNTERS/SANITIZER LESS THAN 50PPM BLEACH
  • COOKS LINE CUTTING BOARDS, WAIT LINE SOY/SESAME DISPENSERS, COOKS LINE SALT/FLOUR BINS, MEAT WALKIN SHELVES/CEILING/WALL/DOOR, OVENS, AND HOOD/VENTS SOILED
  • EMPLOYEE CUTTING RAW MEATS TO HANDWASHING (NO SOAP USED) TO DISHWASHING (SPRAY HOSE USED) TO CUTTING RAW FOODS
  • POP SPLASH ZONE, COOKS LINE SHELVES, MIXER AREA SHELVES, ALL EQUIPMENT DOOR HANDLES, KITCHEN SWINGING DOORS, AND KITCHEN DOOR HANDLE TO BACK RESTROOMS SOILED
  • VEGIE WALKIN: FRIED FOODS 48F, 50F, 50F, RAW PORK 55F, NOODLES 52F, COOKED DUCK 55F (UNIT 50F) COOKS LINE: BEAN SPROUTS 67F, RAW CHICKEN (STACKED IN INSERT) 60F
  • WALLS AT BACKSPLASH AREAS SOILED (IE: BY MIXER AREA) AND CEILING SOILED FLOORS UNDER EQUIPMENT (COOKS LINE) SOILED
Semi-Annual May 9, 2007 78
No violation noted during this evaluation. Semi-Annual Mar 25, 2008 100
  • 2 bottles of pink cleaner unlabeled.
  • Bowl used to scoop peas and carrot mixture. Scoop laying in chinese noodles so handle touches food.
  • Can opener blade soiled. Soda gun holder in bar soiled.
  • Cardboard box holds cornstarch bowl, oven where teapot stored lined with cardboard.
  • Cutting boards too worn to be easily cleanable.
  • Floors under cooking equipment and dishwasher area very soiled. Walls soiled throughout kitchen.
  • Handles of ovens soiled. Clean plates stored on soiled shelves at cookline. Gaskets and shelves in all refrigeration units soiled. Vents and lights above cookline soiled. Interiors of ovens soiled. Shelves in dry sotrage soiled.
  • Metal plates too damaged to be easily cleanable.
  • Raw meat stored over cabbage in walk-in.
Semi-Annual Dec 9, 2008 83
  • Facility has broken/ not-in-use equipment, clutter stored in various locations throughout.
  • Hood vents over cook line have heavy build-up on many surfaces.
  • Interior of ice machine soiled. Soda gun holder soiled. Can opener blade soiled.
  • Kitchen dishwasher screens have heavy build-up.
  • Mop water currently being dumped outside.
  • Raw chicken stored over raw beef in walk-in cooler. Batter for breading stored on floor in walk-in uncovered.
  • Raw chicken/beef/shrimp/duck sitting out at room temperature. Cooked chicken sitting out at room temperature.
  • Walls/doors/handles/switches have heavy build-up. Floors throughout have heavy grease/dirt/soil build-up.
Semi-Annual May 20, 2009 77
  • Bag of rice and bag of carrots stored on floors. Various foods stored uncovered in walk-in cooler.
  • Can opener blade is soiled.
  • Floors in various kitchen locations soiled. Walk-in freezer floors soiled. Walk-in cooler door and gasket soiled. Walls soiled in various locations throughout.
  • Foil and cardboard used on surfaces in kitchen. White plastic grocery bags used for direct food contact storage; esp. in walk-in freezer.
  • Handles of equipment have build-up; Soiled to sight and touch. Light shields and various other hood vent attachments have heavy build up over cook line.
  • No datemarking taking place.
  • Raw shrimp & raw chicken thawing in seperate containers of standing water.
  • Screens in kitchen dishwasher have heavy build-up present.
  • Whole smoked ducks hanging open in back room.
Semi-Annual Dec 1, 2009 75
  • Both walk-in cooler walls, condenser units, and doors have build-up. Floors under and around equipment have heavy build-up. Walls in kitchen soiled. Pipes and lighting under hoods soiled.
  • Diswasher screen and water line of machine soiled.
  • Exteriors of many pieces of equipment and handles are soiled and have build-up present. Racks in both walk-in coolers are soiled. Dry shelving in kitchen has build-up.
  • Many containers of unlabeled powders in kitchen spaces.
  • Many foods left out uncovered in kitchen areas near handwashing/raw meat prep/cook line. Fire system and lights under hood vents have heavy condensation.
  • Plastic grocery bags used for direct food contact.
  • Restroom handwashing sinks have build-up.
  • Several areas of facilty have items that are not necessary to operation.
  • Wooden palates used on floor of cook line are not cleanable/have build-up.
Semi-Annual Jun 9, 2010 82
  • Exterior drain well, screens, and internal surfaces of dishwasher have build-up.
  • Floors under & around dishwashing area & cook line equipment are soiled. Fire suppression lines and edges of hoods have condensation. Walls in various locations throughout have build-up.
  • Knives stored in crack between metal and wall in dishwashing area. Scoop for food on prep line stored with handle in food.
  • Large walk-in cooler not maintaining foods at 41F or below. Chicken 50F, sauce 49F, shrimp 50F. Pooled eggs out at room temp, time not tracked.
  • No covered trash can in women's restroom.
  • White plastic grocery bags and cardboard used for food contact.
Semi-Annual Nov 24, 2010 82
  • An open roll of aluminum foil is on table in back storage room.
  • Egg foo young in prep unit is 45 F 2 hours after being moved from walk-in.
  • Employee coat, vest, and bag of clothing is hanging from shelf next to food prep table.
  • The bar dishwasher final rinse temperature is 157 F.
  • The ceiling above dishwashing area in kitchen has peeling areas. There is chipped flooring at entry to dry food storage area. Several areas have missing coving for floor-wall joint.
  • The fan guards in each walk-in cooler have residue. The wall around the food prep sink and towel dispenser have soil from splashes. There are dust and spider webs on small shelf above "baking table." The wall around the dishwasher in the kitchen has soil. Overhead pipes, drain pipes, and areas of the floor have soil.
  • The flour container at baking table has residue. Other containers on cart next to grill have residue, as do the small containers of vegetables at grill.
  • The rice scoops are stored in water at room temperature.
  • The sprayer next to the dishwasher has residue. The gaskets for the prep units have residue. The box fan has soil on blades and cover.
  • There is a tub of raw chicken on shelf above container of raw beef in walk-in.
  • There is an open bag of rice and open container of nuts in the dry food storage room. An open box of lard in the kitchen is not covered. A bag of onions is stored directly on the floor.
Semi-Annual Apr 19, 2011 76
No violation noted during this evaluation. Reinspection Apr 28, 2011 100
  • 5 cloths sitting out on counter at beginning of inspection.
  • BBQ pork sitting in oven that has been turned off 106F. Fried foods dated 11/28 , ranch dressing 45F; sauce 45F in walk-in cooler.
  • Beef thawing in 2 comp sink, no water running.
  • Cutting boards, Interior of reach-in cooler on cook line, can opener blade soiled.
  • Dead spiders and beetles in corners of kitchen and dry storage. Potential rodent droppings in back compressor area.
  • Floor soiled under cook line, in dry storage room and hot hold line. Wood boards on cook line for cooks to stand on soiled in edges. Wall soiled by cook line.
  • Floors, ceiling worn and not smooth in several areas.
  • Foil lines shelves. Tape being used to make handle for lid on stove pot simmering on stove.
  • Handles on oven very sticky. Old labels still stuck on exterior of stored, clean pans.
  • Pan in hand sink. Employee washed pan in hand sink (next to 2 comp sink). Fan and cord blocks hand sink at bar.
  • Plate of cabbage at cook line stored on cardboard box of old receipts.
  • Shelf under hot hold line holding clean plates soiled. Cabinets soiled in wait station. Beer glass cooler in bar area is soiled on bottom and contains broken glass.
  • Some clutter around dumpster area.
  • Wire shelving in walk-in cooler soiled.
Semi-Annual Nov 29, 2011 77
  • Cornstarch in cloth bag. Vegetables stored in re-used cardboard box in walk-in cooler. Grocery bags hold meats, vegetables. Metal bowls are not smooth and cleanable.
  • Exterior of plastic buckets holding food (cornstarch, vegetables, etc) soiled with grease/dirt. Gasket on make table refrigerator has food debris in it. Sides of fryer have grease build up. Old labels still stuck on outside of stored, clean pans. Bottom of liquor cabinet soiled with spilled liquid.
  • Floor very soiled with spilled food and grease under cook line. Floor soiled under shelving in dry storage, under hot hold line, wood table and soda syrup boxes. Box fan dusty. Walls soiled, especially by buckets of sauce.
  • Shelf holding to-go styrofoam sticky and dusty to touch.
  • Soiled knives stored on soiled magnetic knife rack. Interior of refrigerator (with door removed) in wait station area is soiled, particularly the plates.
  • Very dented can stored in with other cans.
Semi-Annual May 16, 2012 86
  • Cook to bowls of raw pork he was prepping to cook and placed them on top of containers of oil.
  • Cubed BBQ pork 52F; Crab puff filling 52F in make table.
  • Cutting board on prep table too worn to be cleanable.
  • Door seal of bar dishwasher has major build up of black material.
  • Floor damaged, tiles missing.
  • Floor soiled with spilled food and grease throughout kitchen along walls and under equipment such as stoves, woks, dishwashers, etc. Ceiling vents in dining room, bar dusty.
  • Food spilled on shelf where clean plates stored.
  • Ice bin holding ice for drinks also held a can of Red Bull to cool.
  • Inside shield of ice machine in back alcove by bar has black build in corners. There is a bucket of dirty standing water containing parts of this ice machine behind it.
  • Open drink without cover in kitchen.
  • Wire shelving in walk-in coolers soiled. Door seals soiled on make tables.
  • Wire shelving rusting in make table.
Semi-Annual Dec 7, 2012 82
  • 5 cloths sitting out on various counters in kitchen at beginning of inspection.
  • Can opener blade stored with food still on blade.
  • Employee filled pot for cooking from hand sink.
  • Fan guard in walk-in cooler dusty.
  • Fish thawing in standing water.
  • Floor damaged and sloping on cookline. Grease trap has a hole in it. Hole underneath liquor cabinet. Floor damaged around ice machine.
  • Floor extremely soiled with spilled food and grease under cook line and prep tables and hot holding. Floor soiled in walk-in cooler. Potential rodent droppings in back area where bags of rice stored and in dry storage area.
  • Inside of reach-in prep cooler shelving soiled with spilled, old food and silverware. Outside of containers holding food throughout kitchen are sticky to touch with encrusted old food on them.
  • Many shelves along cook line are lined with cardboard.
  • Oepn employee drink by prep table at beginning of inspection.
  • Old food spilled onto shelf where clean plates stored.
  • Outside of back door cluttered with branches, old buckets.
  • Pan of raw chicken stored over raw pork in walk-in cooler. Raw chicken stored over raw shrimp in reach-in cooler.
  • Plastic store bags that are not food grade hold fish heads.
  • Wire shelving rusting in make table.
Semi-Annual May 14, 2013 81

Violation descriptions and comments

Oct 5, 2006

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
REQUIRED CORRECTION: Use spatulas, tongs, deli tissue or other dispensing equipment to minimize direct hand contact with food or ice.
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F (71°C); or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: The presence of insects, rodents, and other pests shall be controlled to minimize their presence by routinely inspecting incoming shipments of food and supplies, routinely inspecting the premises for evidence of pests, and eliminating harborage conditions.

May 9, 2007

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2) completely submerged under running water at a temperature of 70°F (21°C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or for a period of time that does not allow raw animal food to be above 41°F (5°C) for more than four hours; 3) in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work; 2) after touching body parts other than clean hands and clean, exposed portions of arms; 3) after using the toilet room; 4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues; 6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; 10) when switching between working with raw foods and working with ready-to-eat foods; or 11) after engaging in other activities that contaminate the hands.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: The presence of insects, rodents, and other pests shall be controlled to minimize their presence by routinely inspecting incoming shipments of food and supplies, routinely inspecting the premises for evidence of pests, and eliminating harborage conditions.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Dec 9, 2008

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
REQUIRED CORRECTION: Multiuse food-contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, pits and other imperfections and accessible for cleaning or inspection.
REQUIRED 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.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Working containers (including spray bottles) used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually labeled with the common name of the material.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

May 20, 2009

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to DEQ.
REQUIRED CORRECTION: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard, nuisance or unlawful discharge.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.

Dec 1, 2009

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2) completely submerged under running water at a temperature of 70°F (21°C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or for a period of time that does not allow raw animal food to be above 41°F (5°C) for more than four hours; 3) in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
REQUIRED CORRECTION: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Jun 9, 2010

REQUIRED CORRECTION: Bulk food and food packaged in a food establishment shall be properly labeled.
REQUIRED CORRECTION: During preparation, unpackaged food shall be protected from environmental sources of contamination.
REQUIRED CORRECTION: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
REQUIRED CORRECTION: Nonfood-contact surfaces shall be free of unnecessary ledges, projections and crevices and designed and constructed to allow easy cleaning and to facilitate maintenance.
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: Handwashing facilities shall be kept clean and be properly maintained and used.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.

Nov 24, 2010

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
REQUIRED CORRECTION: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
REQUIRED CORRECTION: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Apr 19, 2011

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized after cleaning using one the following methods: 1) immersion for at least 30 seconds in hot water maintained as specified in rule; 2) using mechanical hot water operations that achieve a utensil surface temperature of 160°F (71°C); or 3) using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and 30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of temperature, concentration and pH.
REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
REQUIRED CORRECTION: A dressing room or other designated area shall be provided for employees who routinely change their clothes in the establishment. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.

Nov 29, 2011

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2) completely submerged under running water at a temperature of 70°F (21°C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or for a period of time that does not allow raw animal food to be above 41°F (5°C) for more than four hours; 3) in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.

May 16, 2012

REQUIRED CORRECTION: Products that are held for credit, redemption, or return shall be segregated and held in a designated area that is separate from food, utensils, linens, and single-service and single-use articles.
REQUIRED CORRECTION: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Dec 7, 2012

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level.
REQUIRED CORRECTION: CORRECT MMEDIATELY. Ice used as a medium for cooling the exterior surfaces of food or equipment may not be used as a food.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
REQUIRED 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.
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

May 14, 2013

REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less; 2) completely submerged under running water at a temperature of 70°F or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F, or for a period of time that does not allow raw animal food to be above 41°F for more than four hours; 3) in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
REQUIRED CORRECTION: Handwashing sinks shall be kept clean and be properly maintained and used.

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