- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Hot and spiece soup stored in a contain on the prep table at room temperature. Discard
Location: Kitchen
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Bulk storage containers
Location: Dry storage
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: The lids are deterioration on the large storage containers with dry good stored in them. Please discard the lids and replace with new.
Location: Back room
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: An open can of diet coke was stored on the metal shelve.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk storage container of flour is not labeled.
Location: Dry storage
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove nonfunctional equipment from the premise or keep it clean. Deep friers
Location: Back room
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vent filters were heavily soilded with an accumulation of grease residue. Remove vent filter from hood an clean and sanitize.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall heavily soiled with grease behind the wok2. Floor soiled under cooking
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall heavily soiled with grease behind the wok2. Floor soiled under cooking
Location: Cook line
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Bag of onion were stored on the floor.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The exterior surface is soiled and door handle on the3 door reach in freezer.
Location: Kitchen
Equipment: Reach in freezer (3door)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: To go container stored on a soiled metal shelve.
Location: Kitchen
Equipment: Metal shelving
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 2 bay and 3 bay sink are soiled Keep sinks clean after every use.
Location: Kitchen
Equipment: 2-bay
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 2 bay and 3 bay sink are soiled Keep sinks clean after every use.
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet continuously runs. Please have 3 bay sink repaired.
Location: Kitchen
Equipment: 3-bay
|
06/23/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Hot and spiece soup stored in a contain on the prep table at room temperature.
Location: Kitchen
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Bulk storage containers
Location: Dry storage
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: The lids are deterioration on the large storage containers with dry good stored in them. Please discard the lids and replace with new.
Location: Back room
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: An open can of diet coke was stored on the metal shelve.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk storage container of flour is not labeled.
Location: Dry storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove nonfunctional equipment from the premise or keep it clean. Deep friers
Location: Back room
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vent filters were heavily soilded with an accumulation of grease residue. Remove vent filter from hood an clean and sanitize.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall heavily soiled with grease behind the wok2. Floor soiled under cooking
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall heavily soiled with grease behind the wok2. Floor soiled under cooking
Location: Cook line
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Bag of onion were stored on the floor.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The exterior surface is soiled and door handle on the3 door reach in freezer.
Location: Kitchen
Equipment: Reach in freezer (3door)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: To go container stored on a soiled metal shelve.
Location: Kitchen
Equipment: Metal shelving
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 2 bay and 3 bay sink are soiled Keep sinks clean after every use.
Location: Kitchen
Equipment: 2-bay
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 2 bay and 3 bay sink are soiled Keep sinks clean after every use.
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet continuously runs. Please have 3 bay sink repaired.
Location: Kitchen
Equipment: 3-bay
|
06/12/2014 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: FOOD WAS STORED ON THE FLOOR.
Location: Kitchen
Equipment: True freezer
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD SYSTEM AND VENTS ARE HEAVILY SOILED.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE BOTTOM SURFACE IS SOLED FROM AN ACCUMULATION OF FOOD DEBRIS IN TRUE FREEZER. 2. BULK STORAGE CONTAINER OF RICE AND FLOUR LIDS ARE HEAVILY SOILED . PLEASER KEEP LID AND IN USE STORAGE CONTAINERS CLEAN.
Location: Kitchen
Equipment: True freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE BOTTOM SURFACE IS SOLED FROM AN ACCUMULATION OF FOOD DEBRIS IN TRUE FREEZER. 2. BULK STORAGE CONTAINER OF RICE AND FLOUR LIDS ARE HEAVILY SOILED . PLEASER KEEP LID AND IN USE STORAGE CONTAINERS CLEAN.
Location: Dry storage
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
02/10/2014 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: FOOD WAS STORED ON THE FLOOR.
Location: Kitchen
Equipment: True freezer
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD SYSTEM AND VENTS ARE HEAVILY SOILED.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE BOTTOM SURFACE IS SOLED FROM AN ACCUMULATION OF FOOD DEBRIS IN TRUE FREEZER. 2. BULK STORAGE CONTAINER OF RICE AND FLOUR LIDS ARE HEAVILY SOILED . PLEASER KEEP LID AND IN USE STORAGE CONTAINERS CLEAN.
Location: Kitchen
Equipment: True freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE BOTTOM SURFACE IS SOLED FROM AN ACCUMULATION OF FOOD DEBRIS IN TRUE FREEZER. 2. BULK STORAGE CONTAINER OF RICE AND FLOUR LIDS ARE HEAVILY SOILED . PLEASER KEEP LID AND IN USE STORAGE CONTAINERS CLEAN.
Location: Dry storage
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
01/21/2014 | Routine |
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD WAS STORED ON THE FLOOR IN SEVERAL LOCATIONS IN THE KITCHEN AREA.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD WAS STORED ON THE FLOOR IN SEVERAL LOCATIONS IN THE KITCHEN AREA.
Location: Walk-in cooler
|
12/30/2013 | Illness Complaint |
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: A container of crispy noddles were stored on non functioning equipment in the dinning area.
Location: Dining room
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk container of rice and flour were not labeled.
Location: Dry storage
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Clean the accmulated grease in the hood system.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Observed a pan of shrimp thawing incorrectly. Thaw using one the above corrective actions. cos
Location: Kitchen
Equipment: 3-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Bag of onion stored on the floor.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wooden shelves in the dry storage area are soiled will accumulated food debris .2. Black up right refrigerator exterior surface and door handles are soiled.
Location: Dry storage
Equipment: Wood shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wooden shelves in the dry storage area are soiled will accumulated food debris .2. Black up right refrigerator exterior surface and door handles are soiled.
Location: Kitchen
Equipment: Upright cooler
|
10/04/2013 | Recheck |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: A container of crispy noddles were stored on non functioning equipment in the dinning area.
Location: Dining room
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk container of rice and flour were not labeled.
Location: Dry storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Clean the accmulated grease in the hood system.
Location: Cook line
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Observed a pan of shrimp thawing incorrectly. Thaw using one the above corrective actions. cos
Location: Kitchen
Equipment: 3-bay
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Bag of onion stored on the floor.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wooden shelves in the dry storage area are soiled will accumulated food debris .2. Black up right refrigerator exterior surface and door handles are soiled.
Location: Dry storage
Equipment: Wood shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wooden shelves in the dry storage area are soiled will accumulated food debris .2. Black up right refrigerator exterior surface and door handles are soiled.
Location: Kitchen
Equipment: Upright cooler
|
09/27/2013 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Discard chicken and follow the above corrective action.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee's are not washing their hands. Observed employee use cell phone and did not wash his hand before handling food.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Sheet pan of raw meat stored above several contains of cut produce. Store raw meat and seafood below ready to eat food in the walk in cooler.
Location: Kitchen
Equipment: Walk in cooler
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Vent are heavily soiled.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Metal shelving above the the microwave is heavily soiled.Wood shevles are soiled.
Location: Cook line
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Metal shelving above the the microwave is heavily soiled.Wood shevles are soiled.
Location: Kitchen
Equipment: Wood shelving
|
05/28/2013 | Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Discard chicken and follow the above corrective action.
Location: Kitchen
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee's are not washing their hands. Observed employee use cell phone and did not wash his hand before handling food.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Sheet pan of raw meat stored above several contains of cut produce. Store raw meat and seafood below ready to eat food in the walk in cooler.
Location: Kitchen
Equipment: Walk in cooler
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Vent are heavily soiled.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Metal shelving above the the microwave is heavily soiled.Wood shevles are soiled.
Location: Cook line
Equipment: Wire shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Metal shelving above the the microwave is heavily soiled.Wood shevles are soiled.
Location: Kitchen
Equipment: Wood shelving
|
05/21/2013 | Routine |
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Egg rolls
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE USING TRASH CAN AS A TABLE. DISCONTINUE THIS PRACTICE
Location: Kitchen
Equipment: -
- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: FRIED CHICKEN DRAINING IN PERDURE CHICKEN BOX. DISCONTINUE THIS PRACTICE.
Location: Kitchen
Equipment: Walk in cooler
- Employee contamination of food (corrected)
Food that is unsafe, misbranded, adulterated or contaminated.
Correction: Food that is contaminated by food employees, consumers, or other persons through contact with soiled hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
Comments: EMPLOYEE TOUCHED EGGROLL FILLING WITH HIS BARE HANDS
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DIRTY KNIVES STORED ON KNIFE RACK. COS
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DIRTY KNIVES STORED ON KNIFE RACK. COS
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER WAS TOO STRONG
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENTS
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 3-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FROZEN CHICKEN WAS NOT COMPLETELY COVERED IN THE REACH IN FREEZER
Location: Kitchen
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. GREEN WOODEN SHELVES ARE SOILED2. METAL ROLLING CART HEAVILY SOILED
Location: Kitchen (front)
Equipment: Wood shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. GREEN WOODEN SHELVES ARE SOILED2. METAL ROLLING CART HEAVILY SOILED
Location: Dining room
Equipment: Rolling cart
|
01/29/2013 | Recheck |
- Minimize contact (Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Egg rolls
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE USING TRASH CAN AS A TABLE. DISCONTINUE THIS PRACTICE
Location: Kitchen
Equipment: -
- Unsafe food (Critical) (corrected on site)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: FRIED CHICKEN DRAINING IN PERDURE CHICKEN BOX. DISCONTINUE THIS PRACTICE.
Location: Kitchen
Equipment: Walk in cooler
- Employee contamination of food (corrected on site)
Food that is unsafe, misbranded, adulterated or contaminated.
Correction: Food that is contaminated by food employees, consumers, or other persons through contact with soiled hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
Comments: EMPLOYEE TOUCHED EGGROLL FILLING WITH HIS BARE HANDS
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DIRTY KNIVES STORED ON KNIFE RACK. COS
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER WAS TOO STRONG
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENTS
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 3-bay
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FROZEN CHICKEN WAS NOT COMPLETELY COVERED IN THE REACH IN FREEZER
Location: Kitchen
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. GREEN WOODEN SHELVES ARE SOILED2. METAL ROLLING CART HEAVILY SOILED
Location: Kitchen (front)
Equipment: Wood shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. GREEN WOODEN SHELVES ARE SOILED2. METAL ROLLING CART HEAVILY SOILED
Location: Dining room
Equipment: Rolling cart
|
01/22/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: No pest observed last pest control treatment dated 9/27/12Observed medium sized roach crawling on the prep table. Arab pest control was called and came while inspecting. Last pest control treatment date8/23/12
Location: Kitchen
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Employee handled a eggroll with his bare hands.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee working in dinning room area did not wash his hands before dropping an egg roll into the friers.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Eggs storage in walk in
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Grease and food debris
Location: Kitchen
Equipment: Wok
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Clean cold top when contamination occurs from raw chicken and beef.2. Door handles and outer surface of the Black refrigerator3. 3 door reach in cooler .
Location: Kitchen
Equipment: Cold top
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Clean cold top when contamination occurs from raw chicken and beef.2. Door handles and outer surface of the Black refrigerator3. 3 door reach in cooler .
Location: Kitchen
Equipment: Upright cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Clean cold top when contamination occurs from raw chicken and beef.2. Door handles and outer surface of the Black refrigerator3. 3 door reach in cooler .
Location: Kitchen (back)
Equipment: Reach in freezer (3door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Blocked by door
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
Equipment: 3-bay
- Soiled outer clothing (corrected)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: Soiled appron
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cold water knob is broken on the hand sink in the womens restroom. Repair
Location: Restroom
Equipment: -
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Meat stored in to go sacks
Location: Kitchen
Equipment: Reach in freezer (3door)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Food stored on the floor in walk in cooler.
Location: Kitchen
Equipment: Walk in cooler
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee are not washing there hands at the hand sink.
Location: Kitchen
Equipment: 3-bay
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee are not washing there hands at the hand sink.
Location: Kitchen
Equipment: 2-bay
|
10/04/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed medium sized roach crawling on the prep table. Arab pest control was called and came while inspecting. Last pest control treatment date8/23/12
Location: Kitchen
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Employee handled a eggroll with his bare hands.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee working in dinning room area did not wash his hands before dropping an egg roll into the friers.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Eggs storage in walk in
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Grease and food debris
Location: Kitchen
Equipment: Wok
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Clean cold top when contamination occurs from raw chicken and beef.2. Door handles and outer surface of the Black refrigerator3. 3 door reach in cooler .
Location: Kitchen
Equipment: Cold top
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Clean cold top when contamination occurs from raw chicken and beef.2. Door handles and outer surface of the Black refrigerator3. 3 door reach in cooler .
Location: Kitchen
Equipment: Upright cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Clean cold top when contamination occurs from raw chicken and beef.2. Door handles and outer surface of the Black refrigerator3. 3 door reach in cooler .
Location: Kitchen (back)
Equipment: Reach in freezer (3door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Blocked by door
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
Equipment: 3-bay
- Soiled outer clothing (corrected)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: Soiled appron
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cold water knob is broken on the hand sink in the womens restroom. Repair
Location: Restroom
Equipment: -
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Meat stored in to go sacks
Location: Kitchen
Equipment: Reach in freezer (3door)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Food stored on the floor in walk in cooler.
Location: Kitchen
Equipment: Walk in cooler
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee are not washing there hands at the hand sink.
Location: Kitchen
Equipment: 3-bay
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee are not washing there hands at the hand sink.
Location: Kitchen
Equipment: 2-bay
|
09/20/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed medium sized roach crawling on the prep table. Arab pest control was called and came while inspecting. Last pest control treatment date8/23/12
Location: Kitchen
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Employee handled a eggroll with his bare hands.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee working in dinning room area did not wash his hands before dropping an egg roll into the friers.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Eggs storage in walk in
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Grease and food debris
Location: Kitchen
Equipment: Wok
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Clean cold top when contamination occurs from raw chicken and beef.2. Door handles and outer surface of the Black refrigerator3. 3 door reach in cooler .
Location: Kitchen
Equipment: Cold top
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Clean cold top when contamination occurs from raw chicken and beef.2. Door handles and outer surface of the Black refrigerator3. 3 door reach in cooler .
Location: Kitchen
Equipment: Upright cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Clean cold top when contamination occurs from raw chicken and beef.2. Door handles and outer surface of the Black refrigerator3. 3 door reach in cooler .
Location: Kitchen (back)
Equipment: Reach in freezer (3door)
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Blocked by door
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
Equipment: 3-bay
- Soiled outer clothing (corrected on site)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: Soiled appron
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cold water knob is broken on the hand sink in the womens restroom. Repair
Location: Restroom
Equipment: -
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Meat stored in to go sacks
Location: Kitchen
Equipment: Reach in freezer (3door)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Food stored on the floor in walk in cooler.
Location: Kitchen
Equipment: Walk in cooler
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee are not washing there hands at the hand sink.
Location: Kitchen
Equipment: 3-bay
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee are not washing there hands at the hand sink.
Location: Kitchen
Equipment: 2-bay
|
09/10/2012 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee did not wash their hands after handling raw chicken.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Clean behind the cold top door lid and around the containers.Clean spills when they occur on the steam table
Location: Kitchen
Equipment: Cold top
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Clean behind the cold top door lid and around the containers.Clean spills when they occur on the steam table
Location: Kitchen
Equipment: Steam table
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grease accumulating along the hood . Please clean
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
Equipment: Walk in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
Equipment: Steam table
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
Equipment: Wok
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Shrimp and other foods were stored uncoved in the 3 door freezer.
Location: Kitchen
Equipment: True freezer
|
05/21/2012 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee did not wash their hands after handling raw chicken.
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Clean behind the cold top door lid and around the containers.Clean spills when they occur on the steam table
Location: Kitchen
Equipment: Cold top
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Clean behind the cold top door lid and around the containers.Clean spills when they occur on the steam table
Location: Kitchen
Equipment: Steam table
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grease accumulating along the hood . Please clean
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
Equipment: Walk in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
Equipment: Steam table
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
Equipment: Wok
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Shrimp and other foods were stored uncoved in the 3 door freezer.
Location: Kitchen
Equipment: True freezer
|
05/09/2012 | Routine |
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Incorperate wash ,rinse and sanitize when washing dishes.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead cock roach found in back storage area. On going
Location: Dry storage
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Vent filter heavily soiledx with grease.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bottom interior surface was soiled in the 3 door reach in cooler.2. Prep table was soiled on the bottom surfacePlease clean and sanitize more frequently.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bottom interior surface was soiled in the 3 door reach in cooler.2. Prep table was soiled on the bottom surfacePlease clean and sanitize more frequently.
Location: Kitchen
Equipment: Prep table
|
01/19/2012 | Recheck |
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Incorperate wash ,rinse and sanitize when washing dishes.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Location: Kitchen
- Pests/rodents removed (corrected on site)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead cock roach found in back storage area
Location: Dry storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Vent filter heavily soiledx with grease.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bottom interior surface was soiled in the 3 door reach in cooler.2. Prep table was soiled on the bottom surfacePlease clean and sanitize more frequently.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bottom interior surface was soiled in the 3 door reach in cooler.2. Prep table was soiled on the bottom surfacePlease clean and sanitize more frequently.
Location: Kitchen
Equipment: Prep table
|
01/12/2012 | Routine |
Restaurant representatives - add corrected or new information about BAMBOO HOUSE, 2330 E 53RD ST, Indianapolis, IN »