Moy's Kitchen, 2407 State St Ne, Salem, OR 97301 - Restaurant inspection findings and violations

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Business Info

Restaurant: Moy's Kitchen
Address: 2407 State St Ne, Salem, OR 97301
Phone: (503) 645-8577
Total inspections: 20
Last inspection: Mar 5, 2013
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Cliver and knives soiled, ice scoop stored in soiled container [multiple violations]
  • Exterior of equipment soiled in kitchen and back area, shelving soiled [multiple violations]
  • Floors soiled around equipment, walls and ceiling soiled in kitchen [multiple violations]
  • Inside reach ins soiled, inside microwave soiled, cutting board soiled [multiple violations]
  • Light in storage area not shielded [multiple violations]
  • Raid in kitchen [multiple violations]
Semi-Annual Nov 28, 2006 87
  • Exterior of equipment soiled, shelving soiled [multiple violations]
  • Floor missing tile, worn [multiple violations]
  • Floor soiled around equipment [multiple violations]
  • Food uncovered in coolers [multiple violations]
  • In use cliver stored in soiled equipment crack [multiple violations]
  • Inside reach ins soiled [multiple violations]
  • Light missing shield in back area [multiple violations]
  • Wall soiled and peeling paint [multiple violations]
  • Wiping clothes under 50 ppm chlorine solution [multiple violations]
Semi-Annual Mar 12, 2007 80
No violation noted during this evaluation. Semi-Annual Nov 30, 2007 100
  • Ants present around bbq/smoker and freezers in side storage room. [multiple violations]
  • Beef being thawed at room temperature at time of inspection. [multiple violations]
  • Children's items, including a portable training toilet (soiled), stored in kitchen. [multiple violations]
  • Cough medicine, vitamins and other perscription meds stored throughout facility. [multiple violations]
  • Dishwasher is not dispensing sanitizer. Ran machine several times for testing. [multiple violations]
  • Employee dumped container containing moldy/rotten food, then washed and rinsed and put back in cooler for use. No sanitizing taking place. [multiple violations]
  • Employee eating in wait station. [multiple violations]
  • Floors/walls/door handles/switches dirty to sight and touch throughout. [multiple violations]
  • No chlorine bucket set up for wipe cloth storage in kitchen. Dry soiled wipe cloths on food contact surfaces in kitchen. [multiple violations]
  • Plates stored near kitchen entrance are visibly soiled with dust/overspray. [multiple violations]
  • Raw chicken stored over eggs and raw beef. Raw shrimp stored over onions. Raw beef stored over ready to eat food. [multiple violations]
  • Reach-in coolers have mold growing on gaskets and around door openings. [multiple violations]
  • Sprouts stored in cardboard box in reach-in cooler. Unfinished wood surfaces used under dishwash area. Utensils stored in cardboard box on floor. Trays used for storing glasses in wait station are not cleanable material. Cardboard used on floors in kitchen. [multiple violations]
  • Water chesnuts, glasses, and soda stored on floor. [multiple violations]
Semi-Annual Nov 12, 2008 70
No violation noted during this evaluation. Reinspection Nov 24, 2008 100
  • Bowls are used to scoop food. Ice scoop is stored in dusty container, the rice scoop is stored in container of standing water. [multiple violations]
  • Cardboard is on floor and on top of reach-in. Some of the gaskets for the reach-in refrigerators are torn. [multiple violations]
  • Cutting board has food build-up. Utensils are stored in soiled drawer with food debris; containers have sticky residue. [multiple violations]
  • Dishwasher has less than 10 ppm chlorine. [multiple violations]
  • Employee has uncovered cup in the food prep area above prep line. [multiple violations]
  • Exterior of equipment, shelving, food bins, handles and gaskets for reach-in refrigerators, serving trays have sticky residue/soil. [multiple violations]
  • Floor is soiled around equipment, [multiple violations]
  • Food uncovered in reach-in. [multiple violations]
  • Light in store room is not shielded. [multiple violations]
  • Nuts are stored in White Pepper container that has pepper residue on lid. [multiple violations]
  • Raw chicken and raw beef are on shelf above ready-to-eat foods in the reach-in. [multiple violations]
  • Sanitizer bucket has concentration greater than 200 ppm of chlorine. [multiple violations]
  • Shellstock does not have tags from harvester. [multiple violations]
  • The lobsters and mussels in the reach-in do not have tags. [multiple violations]
  • The reach-in shelves and microwave interior have sticky residue. [multiple violations]
  • There are bottles of herbs and pills for personal use in the service area. [multiple violations]
  • There are hats, coats, a stroller, and other personal items in the kitchen. [multiple violations]
  • There is a basket under the hand sink that has clippers, bottle,s and lids. [multiple violations]
  • Utensils stored soiled [multiple violations]
  • Walls and ceiling soiled, cabinets soiled [multiple violations]
Semi-Annual Jun 23, 2009 46
  • Bulk bin is torn with rough edges. [multiple violations]
  • Bulk cornstarch bin does not have label. [multiple violations]
  • Floor around the grill and under the shelves has build-up of soil. [multiple violations]
  • Inside of the microwave has food residue. [multiple violations]
  • Light in the dry storage room does not have a shield. [multiple violations]
  • Shelves next to the grill have food residue. Exterior of food bins have soil. The bulk soy sauce buckets and table have residue. The gaskets on the top of the prep table have food residue. Handles for prep units have sticky residue. [multiple violations]
  • The shelf above stove top has cardboard. [multiple violations]
  • There are two umbrellas stored under the rice cookers. The desk has many items that are not needed in the kitchen. [multiple violations]
Complete Inspection Jun 26, 2009 88
No violation noted during this evaluation. Consultation Jul 10, 2009 100
  • A child's coat and two umbrellas are in the kitchen. [multiple violations]
  • Some of the gaskets for reach-in and prep units have cracks. The lid for the bulk flour container is cracked and torn. [multiple violations]
  • The "On/Off" buttons for the rice cookers have sticky residue. Handles for the reach-ins, prep units, and freezers have sticky residue. The gaskets for reach-ins, prep units, and freezers have food debris and residue. The "open" button for the microwave has sticky residue. [multiple violations]
  • The dishwasher has less than 10 ppm chlorine and final rinse temperature is 90 F. [multiple violations]
  • The inside of the microwave has food residue. [multiple violations]
  • The rice scoop is in a container of water at room temperature. [multiple violations]
  • There are open bags of rice and dried mushrooms in the dry food storage room. [multiple violations]
  • There are two umbrellas in the basin of the handwashing sink. [multiple violations]
Semi-Annual Dec 15, 2009 75
No violation noted during this evaluation. Reinspection Dec 17, 2009 100
  • Sanitizer in bucket does not have detectable level of chlorine. [multiple violations]
  • The vegetable prep unit has food debris and residue on shelves and in gasket that is torn. The ice machine has residue on stickers for the lid. [multiple violations]
  • There are containers of food for personal use that do not have labels. [multiple violations]
  • There is a container of raw pork on shelf above ready-to-eat food in the first reach-in. There is raw chicken above green onions and parsley in second reach-in. [multiple violations]
  • There is a hair clip and personal papers on the counter where soy sauce packets and fortune cookies are stored. [multiple violations]
  • There is an open bag of fortune cookies resting in a container that has hair clips, empty food boxes, deposit slips, and food crumbs. [multiple violations]
  • There is pot in the reach-in with missing handle; screws are still in place. The gasket for the veggie prep table is cracked and torn. [multiple violations]
Semi-Annual Jun 14, 2010 83
No violation noted during this evaluation. Reinspection Jun 29, 2010 100
  • A child is in the kitchen at the beginning of the inspection. [multiple violations]
  • A package of raw fish for personal use is on shelf below container of raw chicken. [multiple violations]
  • Scoop for rice is in water held at room temperature. [multiple violations]
  • The men's room has an obnoxious odor. [multiple violations]
  • There is a meal moth in the dry food storage room. [multiple violations]
  • There is residue on the refrigerator doors and prep unit lids and handles. The shelf next to grill has splashes and residue. The to-go counter and pass-through have sticky residue. There is dust on fan guard for fan on top of refrigerator. [multiple violations]
  • Wiping cloths are stored on counter when not in use. [multiple violations]
Semi-Annual Nov 9, 2010 86
  • Employee prepared vegetables for stir fry without washing hands first. [multiple violations]
  • Raw chicken is on shelf above raw shrimp in reach-in. Raw beef is on shelf above green onions. Vegetables are chopped on cutting board used for raw meat and chicken. [multiple violations]
  • Several surfaces have residue from splashes or residue from grease, including doors and handles of reach-ins and prep units, the counter top, the knife rack, and microwave oven door. The metal rack above grill used to store lids has greasy residue. [multiple violations]
  • Some containers used to cool fried chicken and beef have cracks and torn edges. [multiple violations]
  • The floor drain under the grill has black residue. The faucet handle for hand sink has residue. The wall around the pass-through has residue and spider webs. [multiple violations]
  • The scoop for rice is stored in water at room temperature. [multiple violations]
  • There is a backpack on counter next to clean plates and open bag of fortune cookies. [multiple violations]
  • There is vegetable residue on knife stored on magnetic knife rack. The containers for sauce and corn starch next to grill have sticky residue. The shaker has accumulation of residue. [multiple violations]
Semi-Annual Apr 7, 2011 78
  • A metal can for canned tomatoes is reused to store oil on grill for frying food. [multiple violations]
  • A piece of cardboard is on cart under seasoning and oil bottles next to grill. It is used to absorb oil. [multiple violations]
  • A piece of cloth and fuzzy material is stuffed into hole of reach-in wall to prevent loss of cold air. [multiple violations]
  • Knife with residue is on knife rack for clean knives. The fan guard inside the raw meat reach-in has dust. The shelves in side the prep units have food debris and residue. [multiple violations]
  • There are chipped floor tiles in kitchen and storage room. [multiple violations]
  • There are cutting boards stored directly on floor between reach-in and table for rice cooker. There are cups and lids directly on vacuum cleaner hose in storage closet. [multiple violations]
  • There is food debris and residue on shelf where plates are stored in grill area. There is residue on gaskets, on handles, and on hinges for refrigerators The shelf above the gas burners and grill has too much grease build-up. There is grease on handle and shelves of cart next to grill. [multiple violations]
  • There is residue on faucet handles and surrounding area at hand sink in kitchen and in restrooms. [multiple violations]
  • There is residue on wall inside the ice machine. [multiple violations]
Semi-Annual Dec 14, 2011 83
  • Fried shrimp is in plastic tub with cracked and chipped edges. [multiple violations]
  • Knife is stored between sides of prep units. [multiple violations]
  • Raw, frozen shrimp is thawing on shelf above green onions inside reach-in. [multiple violations]
  • The handwashing faucet has sticky residue. [multiple violations]
  • The thermometer for measuring food temperature has residue on stem and face. A knife with food residue is stored on the clean knife rack. There is residue on cutting board of prep unit. Shelves and plastic mats inside reach-ins and prep units have food debris and residue. [multiple violations]
  • There are chipped or missing floor tiles in the dry food storage room and in restrooms. [multiple violations]
  • There is food debris, soil, and residue on counter tops, shelves, prep unit lids, handles, and gaskets. There is soil on fan sitting on reach-in (blades and cover). [multiple violations]
  • There is odor in the men's restroom. [multiple violations]
  • There is soil on floor under grill, under reach-in refrigerators, and in dry food storage room. There is black residue on light switch in dry food storage room. There are spider webs in corner above ice machine. [multiple violations]
  • Wiping cloths are on counter and table. [multiple violations]
Semi-Annual Mar 13, 2012 74
  • There is residue on shelf above prep unit on corner and around the post. Some reach-in door handles, gaskets, and plastic shelf liners still have residue. [multiple violations]
Reinspection Mar 21, 2012 100
  • A plastic bag of hot dogs (for personal use) are on bottom shelf beside a whole, raw chicken. [multiple violations]
  • The dumpster does not have lid. [multiple violations]
  • The water tempreature in the dishwasher is colder than 120 F (gauge reads 98 F). [multiple violations]
  • There is dust from the overhead vent on the ceiling above the grill area. There is residue on the wall under the hand sink in the kitchen. [multiple violations]
  • There is dust on counter that sotres plates and to-go containers. The handle for the freezer door is sticky. The lids of the prep units have residue. [multiple violations]
  • There is low level of chlorine in the sanitizer after dishwasher has been run (below 50 ppm, more than 10 ppm). [multiple violations]
  • There is odor in the men's restroom. [multiple violations]
Semi-Annual Nov 1, 2012 87
  • Cooked ready to eat foods, Shrimp, fried shrimp spring rolls not date marked [multiple violations]
  • Dishwasher under 10 ppm Chlorine [multiple violations]
  • Exterior of equipment has buildup [multiple violations]
  • Floor, walls and ceiling in kitchen have buildup [multiple violations]
  • Food container holding Salt not labeled [multiple violations]
  • Inside reach ins and cutting boards have buildup [multiple violations]
  • Kitchen and dry storage cluttered with unnecessary items [multiple violations]
  • Manager worked on dishwasher touched pants went back to food prep without washing hands [multiple violations]
  • Raw whole shell eggs at 69 F [multiple violations]
  • Rice scoop stored in standing water [multiple violations]
  • Sanitizer wiping clothes under 10 ppm Chlorine [multiple violations]
Semi-Annual Mar 4, 2013 74
No violation noted during this evaluation. Reinspection Mar 5, 2013 100

Violation descriptions and comments

Nov 28, 2006

REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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.  The presence of insects, rodents and other pests shall be controlled to minimize their presence on the premises by using approved methods, such as trapping devices or other effective means.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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.

Mar 12, 2007

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: CORRECT IMMEDIATELY. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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: Smooth, nonabsorbent, easily cleanable, and durable floor surfaces shall be provided. Provide closely woven and easily cleanable carpet in carpeted areas. Provide nonabsorbent floor surfaces in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage rooms, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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.

Nov 12, 2008

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.  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: 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: 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.  Food-contact surfaces of equipment and utensils shall be sanitized before use after cleaning.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
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: 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: Employees shall store their personal care items in appropriate lockers or storage facilities.
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.
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.

Jun 23, 2009

REQUIRED CORRECTION: CORRECT IMMEDIATELY. Molluscan shellfish (oysters, clams, or mussels) shall be obtained from approved commercial sources.
REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Shellstock must be obtained in containers bearing legible source identification tags or labels. The harvester tags or labels must include the harvester's identification number, date of harvesting, the identification of the harvest location or aquatic site, type and quantity of shellfish, and the statement "THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS." The dealer tags or labels must include the dealer's name, address and certification number, the original shippers identification number, date of harvesting, type and quantity of shellfish, and the statement "THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY AND THEREAFTER KEPT ON FILE FOR 90 DAYS."
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food shall be safe, unadulterated and honestly presented.
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. 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: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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: 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: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
REQUIRED CORRECTION: Employees shall store their personal care items in appropriate lockers or storage facilities.
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: CORRECT IMMEDIATELY.  Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010.
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: Physical facilities shall be maintained in good repair.

Jun 26, 2009

REQUIRED CORRECTION: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food.
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: 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 cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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 15, 2009

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: 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. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
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: CORRECT IMMEDIATELY. Handwashing facilities shall be accessible at all times for employee use.
REQUIRED CORRECTION: Personal belongings such as purses, coats, and personal medications must be stored in an area of the establishment that is separate from areas used for food preparation and storage, or utensil washing and storage.

Jun 14, 2010

REQUIRED CORRECTION: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food.
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: 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: 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: Personal belongings such as purses, coats, and personal medications must be stored in an area of the establishment that is separate from areas used for food preparation and storage, or utensil washing and storage.

Nov 9, 2010

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: 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 cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: Sufficient ventilation shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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: Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage or warewashing areas, except for brief visits and tours that are authorized by the person in charge.

Apr 7, 2011

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: 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: 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 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: 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.

Dec 14, 2011

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 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: 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: 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: Single-service and single-use articles may not be reused.
REQUIRED CORRECTION: Handwashing facilities shall be kept clean and be properly maintained and used.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.

Mar 13, 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 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: 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: 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: 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 kept clean and be properly maintained and used.
REQUIRED CORRECTION: Sufficient ventilation shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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.

Mar 21, 2012

REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Nov 1, 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 IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F for water with a pH of 8 or less, or 100°F for water with a pH of 10 or less, or as allowed in rule.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. The temperature of the wash water solution in spray-type warewashing machines shall be: 1) For a stationary rack, single temperature machine, 165°F; 2) For a stationary rack, dual temperature machine, 150°F; 3) For a single tank, conveyer, dual temperature machine, 160°F; and 4) For a multitank, conveyer, multitemperature machine, 150°F. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
REQUIRED CORRECTION: Receptacles and waste handling units for refuse, recyclables or returnables used with materials containing food residue and used outside of establishment shall be designed and constructed with tight-fitting lids, doors or covers. Refuse and recyclable waste handling units shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and under the equipment.
REQUIRED CORRECTION: Sufficient ventilation shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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.

Mar 4, 2013

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; 11) before donning gloves for working with food; or 12) after engaging in other activities that contaminate the hands.
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. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F for water with a pH of 8 or less, or 100°F for water with a pH of 10 or less, or as allowed in rule.
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: CORRECT IMMEDIATELY.  Equipment food-contact surfaces and utensils shall be clean to sight and touch.
REQUIRED CORRECTION: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food.
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 water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required.
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 cleaned at a frequency necessary to preclude accumulation of soil residues.
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.

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