- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ESTABLISHMENT IS MISSING "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW.SIGN GIVEN TO OWNER AND CORRECTED ON SITE.
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: SPRAY BOTTLE OF BAYER PEST KILLER IN RESTAURANT. DO NOT USE HOUSEHOLD PESTICIDES INSIDE A FOOD ESTABLISHMENT.BOTTLE DUMPED OUT AND CORRECTED ON SITE.
Location: Back room
- Sanitizer criteria (corrected)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: ESTABLISHMENT USING SCENTED BLEACH FOR SANITIZER. DO NOT USE SCENTED BLEACH FOR A SANITIZER.SCENTED BLEACH REMOVED AND COOK WENT TO BUY UNSCENTED BLEACH. UNSCENTED BLEACH NOW ON SITE .CORRECTED ON SITE.
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1 # 10 CAN OF BABY CORN DENTED ON THE SEAMS. DO NOT SERVE FOOD FROM DENTED CANS. CAN DISCARDED CORRECTED ON SITE.
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: PURSES AND CLOTHING STORED ON TOP OF FOOD AND FOOD CANS. STORE PERSONAL ITEMS AWAY FROM FOOD AREAS.ITEMS MOVED CORRECTED ON SITE.
Location: Back room
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KNIFE SHARPENING STONE STORED ON FLOOR BENEATH 3 BAY. STORE CLEAN EQUIPMENT ON A SANITARY SURFACE.
Location: Back room
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: SINGLE SERVICE UTENSILS STORED IN WOMEN'S RESTROOM.STORE ITEMS OUTSIDE OF RESTROOM AND IN CLEAN LOCATION OFF OF THE FLOOR.
Location: Womens restroom
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: PILE OF OLD BOXES BY COOK LINE. REMOVE OLD BOXES.
Location: Cook line
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR OPEN UPON ARRIVAL. KEEP DOOR CLOSED TO PREVENT PEST ENTRY.DOOR CLOSED CORRECTED ON SITE.
Location: Back room
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL A DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DAMAGED AND MISSING LIDS ON DUMPSTERS AND GREASE BINS. PLEASE HAVE TRASH SERVICE PROVIDER AND GREASE RECYCLER BRING OUT RECEPTACLES WITH TIGHT FITTING LIDS.
Location: Dumpster area
- 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 HOOD SOILED AND SERVICE TAG EXPIRED AUGUST 2014. CLEAN, SERVICE AND RE-TAHG VENT HOOD.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1.COOKED CHICKEN IN STEAM TABLE WITH NO TEMPERATURE CONTROL. COOL FOODS IN A COOLER OR IN AN ICE BATH. COOK STATES CHICKEN RECENTLY COOKED AND MOVED INTO WALK IN COOLER.2. MULTIPLE TRAYS OF COOKED EGG ROLLS OUT AT ROOM TEMPERATURE. COOL FOODS IN A COOLER. SOME EGG ROLLS WERE PLACED OUTSIDE. 1 TRAY OF EGG ROLLS THROWN INTO TRASH CAN AND BLEACH POURED OVER EGG ROLLS. OTHER EGG ROLLS WERE PLACED INTO WALK IN COOLER3. LARGE POT OF COOKED FRIED RICE OUT ON TABLE WITH NO TEMPERATURE CONTROL. ESTABLISHMENT WILL NEED TO PLACE COOKED RICE INTO SMALLER CONTAINERS AND PLACE INTO ICE BATH OR INTO COOLER.COOLING METHODS INFORMATION GIVEN OUT..
Location: Kitchen
Equipment: Steam table
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1.COOKED CHICKEN IN STEAM TABLE WITH NO TEMPERATURE CONTROL. COOL FOODS IN A COOLER OR IN AN ICE BATH. COOK STATES CHICKEN RECENTLY COOKED AND MOVED INTO WALK IN COOLER.2. MULTIPLE TRAYS OF COOKED EGG ROLLS OUT AT ROOM TEMPERATURE. COOL FOODS IN A COOLER. SOME EGG ROLLS WERE PLACED OUTSIDE. 1 TRAY OF EGG ROLLS THROWN INTO TRASH CAN AND BLEACH POURED OVER EGG ROLLS. OTHER EGG ROLLS WERE PLACED INTO WALK IN COOLER3. LARGE POT OF COOKED FRIED RICE OUT ON TABLE WITH NO TEMPERATURE CONTROL. ESTABLISHMENT WILL NEED TO PLACE COOKED RICE INTO SMALLER CONTAINERS AND PLACE INTO ICE BATH OR INTO COOLER.COOLING METHODS INFORMATION GIVEN OUT..
Location: Back room
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1.COOKED CHICKEN IN STEAM TABLE WITH NO TEMPERATURE CONTROL. COOL FOODS IN A COOLER OR IN AN ICE BATH. COOK STATES CHICKEN RECENTLY COOKED AND MOVED INTO WALK IN COOLER.2. MULTIPLE TRAYS OF COOKED EGG ROLLS OUT AT ROOM TEMPERATURE. COOL FOODS IN A COOLER. SOME EGG ROLLS WERE PLACED OUTSIDE. 1 TRAY OF EGG ROLLS THROWN INTO TRASH CAN AND BLEACH POURED OVER EGG ROLLS. OTHER EGG ROLLS WERE PLACED INTO WALK IN COOLER3. LARGE POT OF COOKED FRIED RICE OUT ON TABLE WITH NO TEMPERATURE CONTROL. ESTABLISHMENT WILL NEED TO PLACE COOKED RICE INTO SMALLER CONTAINERS AND PLACE INTO ICE BATH OR INTO COOLER.COOLING METHODS INFORMATION GIVEN OUT..
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS MISSING FROM SMALL REACH IN COOLER ON COOK LINE, CHEST AND UPRIGHT FREEZERS IN BACK ROOM.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Cook line
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS MISSING FROM SMALL REACH IN COOLER ON COOK LINE, CHEST AND UPRIGHT FREEZERS IN BACK ROOM.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Back room
Equipment: Chest freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS MISSING FROM SMALL REACH IN COOLER ON COOK LINE, CHEST AND UPRIGHT FREEZERS IN BACK ROOM.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Back room
Equipment: Upright freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK NEEDS TO BE RE-SEALED TO THE WALL.
Location: Service counter
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SINGLE SERVICE SOUP BOWLS USED FOR A SCOOP IN BULK CONTAINERS. USE A SCOOP WITH A HANDLE. BOWLS REMOVED CORRECTED ON SITE.
Location: Kitchen
Equipment: Bulk food containers
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SINGLE SERVICE SOUP BOWLS USED FOR A SCOOP IN BULK CONTAINERS. USE A SCOOP WITH A HANDLE. BOWLS REMOVED CORRECTED ON SITE.
Location: Walk-in cooler
Equipment: Bulk food containers
|
10/01/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ESTABLISHMENT IS MISSING "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW.SIGN GIVEN TO OWNER AND CORRECTED ON SITE.
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: SPRAY BOTTLE OF BAYER PEST KILLER IN RESTAURANT. DO NOT USE HOUSEHOLD PESTICIDES INSIDE A FOOD ESTABLISHMENT.BOTTLE DUMPED OUT AND CORRECTED ON SITE.
Location: Back room
- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: ESTABLISHMENT USING SCENTED BLEACH FOR SANITIZER. DO NOT USE SCENTED BLEACH FOR A SANITIZER.SCENTED BLEACH REMOVED AND COOK WENT TO BUY UNSCENTED BLEACH. UNSCENTED BLEACH NOW ON SITE .CORRECTED ON SITE.
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1 # 10 CAN OF BABY CORN DENTED ON THE SEAMS. DO NOT SERVE FOOD FROM DENTED CANS. CAN DISCARDED CORRECTED ON SITE.
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: PURSES AND CLOTHING STORED ON TOP OF FOOD AND FOOD CANS. STORE PERSONAL ITEMS AWAY FROM FOOD AREAS.ITEMS MOVED CORRECTED ON SITE.
Location: Back room
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KNIFE SHARPENING STONE STORED ON FLOOR BENEATH 3 BAY. STORE CLEAN EQUIPMENT ON A SANITARY SURFACE.
Location: Back room
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: SINGLE SERVICE UTENSILS STORED IN WOMEN'S RESTROOM.STORE ITEMS OUTSIDE OF RESTROOM AND IN CLEAN LOCATION OFF OF THE FLOOR.
Location: Womens restroom
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: PILE OF OLD BOXES BY COOK LINE. REMOVE OLD BOXES.
Location: Cook line
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR OPEN UPON ARRIVAL. KEEP DOOR CLOSED TO PREVENT PEST ENTRY.DOOR CLOSED CORRECTED ON SITE.
Location: Back room
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL A DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DAMAGED AND MISSING LIDS ON DUMPSTERS AND GREASE BINS. PLEASE HAVE TRASH SERVICE PROVIDER AND GREASE RECYCLER BRING OUT RECEPTACLES WITH TIGHT FITTING LIDS.
Location: Dumpster area
- 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 HOOD SOILED AND SERVICE TAG EXPIRED AUGUST 2014. CLEAN, SERVICE AND RE-TAHG VENT HOOD.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1.COOKED CHICKEN IN STEAM TABLE WITH NO TEMPERATURE CONTROL. COOL FOODS IN A COOLER OR IN AN ICE BATH. COOK STATES CHICKEN RECENTLY COOKED AND MOVED INTO WALK IN COOLER.2. MULTIPLE TRAYS OF COOKED EGG ROLLS OUT AT ROOM TEMPERATURE. COOL FOODS IN A COOLER. SOME EGG ROLLS WERE PLACED OUTSIDE. 1 TRAY OF EGG ROLLS THROWN INTO TRASH CAN AND BLEACH POURED OVER EGG ROLLS. OTHER EGG ROLLS WERE PLACED INTO WALK IN COOLER3. LARGE POT OF COOKED FRIED RICE OUT ON TABLE WITH NO TEMPERATURE CONTROL. ESTABLISHMENT WILL NEED TO PLACE COOKED RICE INTO SMALLER CONTAINERS AND PLACE INTO ICE BATH OR INTO COOLER.COOLING METHODS INFORMATION GIVEN OUT..
Location: Kitchen
Equipment: Steam table
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1.COOKED CHICKEN IN STEAM TABLE WITH NO TEMPERATURE CONTROL. COOL FOODS IN A COOLER OR IN AN ICE BATH. COOK STATES CHICKEN RECENTLY COOKED AND MOVED INTO WALK IN COOLER.2. MULTIPLE TRAYS OF COOKED EGG ROLLS OUT AT ROOM TEMPERATURE. COOL FOODS IN A COOLER. SOME EGG ROLLS WERE PLACED OUTSIDE. 1 TRAY OF EGG ROLLS THROWN INTO TRASH CAN AND BLEACH POURED OVER EGG ROLLS. OTHER EGG ROLLS WERE PLACED INTO WALK IN COOLER3. LARGE POT OF COOKED FRIED RICE OUT ON TABLE WITH NO TEMPERATURE CONTROL. ESTABLISHMENT WILL NEED TO PLACE COOKED RICE INTO SMALLER CONTAINERS AND PLACE INTO ICE BATH OR INTO COOLER.COOLING METHODS INFORMATION GIVEN OUT..
Location: Back room
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1.COOKED CHICKEN IN STEAM TABLE WITH NO TEMPERATURE CONTROL. COOL FOODS IN A COOLER OR IN AN ICE BATH. COOK STATES CHICKEN RECENTLY COOKED AND MOVED INTO WALK IN COOLER.2. MULTIPLE TRAYS OF COOKED EGG ROLLS OUT AT ROOM TEMPERATURE. COOL FOODS IN A COOLER. SOME EGG ROLLS WERE PLACED OUTSIDE. 1 TRAY OF EGG ROLLS THROWN INTO TRASH CAN AND BLEACH POURED OVER EGG ROLLS. OTHER EGG ROLLS WERE PLACED INTO WALK IN COOLER3. LARGE POT OF COOKED FRIED RICE OUT ON TABLE WITH NO TEMPERATURE CONTROL. ESTABLISHMENT WILL NEED TO PLACE COOKED RICE INTO SMALLER CONTAINERS AND PLACE INTO ICE BATH OR INTO COOLER.COOLING METHODS INFORMATION GIVEN OUT..
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS MISSING FROM SMALL REACH IN COOLER ON COOK LINE, CHEST AND UPRIGHT FREEZERS IN BACK ROOM.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Cook line
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS MISSING FROM SMALL REACH IN COOLER ON COOK LINE, CHEST AND UPRIGHT FREEZERS IN BACK ROOM.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Back room
Equipment: Chest freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS MISSING FROM SMALL REACH IN COOLER ON COOK LINE, CHEST AND UPRIGHT FREEZERS IN BACK ROOM.PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Back room
Equipment: Upright freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK NEEDS TO BE RE-SEALED TO THE WALL.
Location: Service counter
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SINGLE SERVICE SOUP BOWLS USED FOR A SCOOP IN BULK CONTAINERS. USE A SCOOP WITH A HANDLE. BOWLS REMOVED CORRECTED ON SITE.
Location: Kitchen
Equipment: Bulk food containers
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SINGLE SERVICE SOUP BOWLS USED FOR A SCOOP IN BULK CONTAINERS. USE A SCOOP WITH A HANDLE. BOWLS REMOVED CORRECTED ON SITE.
Location: Walk-in cooler
Equipment: Bulk food containers
|
09/24/2014 | Routine |
| No violation noted during this evaluation. | 06/11/2014 | Recheck |
| No violation noted during this evaluation. | 05/29/2014 | Routine |
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ***REPEAT VIOLATION*** PROVIDED HANDOUT ON PERSON HYGIENE.
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING SINGLE SERVICE CUPS AS SCOOPS IN BULK STORAGE.PROVIDE APPROVED SCOOPS WITH HANDLES.
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: 1. MOP STORED IN WATER INSIDE MOP BUCKET WHEN NOT IN USE.STORE HANGING OR IN A WAY THAT FACILITATES DRYING WHEN NOT IN USE.
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. SCREEN DOOR AT BACK OF ESTABLISHMENT NOT CLOSED ALL THE WAY AND DOES NOT FIT TIGHTLY WHEN CLOSED.ENSURE OUTER OPENING IS PROTECTED FROM PEST ENTRY BY HAVING A TIGHTLY FITTING SCREEN DOOR OR KEEPING ESTABLISHMENT DOOR CLOSED.
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. SEVERAL CEILING TILES SOILED WITH DUST FROM VENT.CLEAN.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN EXTERIOR OF DOORS FOR REACH IN COOLER AND EXTERIOR OF DOOR FOR WALK IN COOLER.
Location: Kitchen
|
10/22/2013 | Recheck |
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ***REPEAT VIOLATION*** PROVIDED HANDOUT ON PERSON HYGIENE.
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING SINGLE SERVICE CUPS AS SCOOPS IN BULK STORAGE.PROVIDE APPROVED SCOOPS WITH HANDLES.
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: 1. MOP STORED IN WATER INSIDE MOP BUCKET WHEN NOT IN USE.STORE HANGING OR IN A WAY THAT FACILITATES DRYING WHEN NOT IN USE.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. SCREEN DOOR AT BACK OF ESTABLISHMENT NOT CLOSED ALL THE WAY AND DOES NOT FIT TIGHTLY WHEN CLOSED.ENSURE OUTER OPENING IS PROTECTED FROM PEST ENTRY BY HAVING A TIGHTLY FITTING SCREEN DOOR OR KEEPING ESTABLISHMENT DOOR CLOSED.
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. SEVERAL CEILING TILES SOILED WITH DUST FROM VENT.CLEAN.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN EXTERIOR OF DOORS FOR REACH IN COOLER AND EXTERIOR OF DOOR FOR WALK IN COOLER.
Location: Kitchen
|
10/14/2013 | Recheck |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ***REPEAT VIOLATION*** PROVIDED HANDOUT ON PERSON HYGIENE.
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. USING SINGLE SERVICE CUPS AS SCOOPS IN BULK STORAGE.PROVIDE APPROVED SCOOPS WITH HANDLES.
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: 1. MOP STORED IN WATER INSIDE MOP BUCKET WHEN NOT IN USE.STORE HANGING OR IN A WAY THAT FACILITATES DRYING WHEN NOT IN USE.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. SCREEN DOOR AT BACK OF ESTABLISHMENT NOT CLOSED ALL THE WAY AND DOES NOT FIT TIGHTLY WHEN CLOSED.ENSURE OUTER OPENING IS PROTECTED FROM PEST ENTRY BY HAVING A TIGHTLY FITTING SCREEN DOOR OR KEEPING ESTABLISHMENT DOOR CLOSED.
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. SEVERAL CEILING TILES SOILED WITH DUST FROM VENT.CLEAN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN EXTERIOR OF DOORS FOR REACH IN COOLER AND EXTERIOR OF DOOR FOR WALK IN COOLER.
Location: Kitchen
|
10/04/2013 | 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: 1. BROWN RICE IN CONTAINER IN WALK IN COOLER MEASURED 112 DEGREES F. HAD BEEN COOKED AT 11 AM (1 PM AT TIME OF INSPECTION).SEE ABOVE FOR PROPER COOLING TIMES. SEE COOLING METHODS FOR APPROVED METHODS TO ASSIST IN COOLING PROCEDURE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. BLEACH NOT PRESENT WHEN MEASURING IN PLACE SANITIZER CONCENTRATION. ENSURE BLEACH SANITIZER CONCENTRATION OF 50 PPM. CHANGE IN PLACE SANITIZER EVERY 4 HOURS TO ENSURE PROPER CONCENTRATION.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. CRAB MEAT STORED IN PLASTIC GROCERY BAG IN CHEST FREEZER.USE ONLY FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE.
Location: Kitchen
Equipment: Chest freezer
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. ALL EMPLOYEES IN KITCHEN PARTICIPATING IN FOOD PREPARATION NOT WEARING HAIR RESTRIANTS.FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS (EX. HATS OR HAIR NETS).
- 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. DEBRIS (EGG CARTONS) AND EXCESSIVE GREASE BUILD UP OBSERVED UNDERNEATH DEEP FRYERS ON COOK LINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. TWO CONTAINERS OF COOKED BREADED CHICKEN OUT AT ROOM TEMPERATURE TO COOL. (MEASURED 108 DEGREES F)2. ONE LARGE WOK OF FRIED RICE OUT AT ROOM TEMPERATURE TO COOL. SEE ABOVE FOR PROPER COOLING METHODS. SEE COOLING TIMES FOR COOLING PROCEDURE. ***SUGGESTION: SPREAD COOKED FRIED RICE OUT ON SHEET PANS AND PUT IN WALK IN COOLER UNCOVERED TO COOL. ONCE COOLED PROPERLY, COVER WITH PLASTIC WRAP OR COMBINE INTO BIGGER CONTAINER AGAIN.***
Location: Kitchen
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. USING RUBBERMADE CONTAINERS AND CARDBOARD CONTAINERS TO STORE TUBS OF RAW CHICKEN AND WOK OF COOKED FRIED RICE.DO NOT USE RUBBERMADE CONTAINERS OR CARDBOARD CONTAINERS AS SHELVING OR TO STORE FOOD ON. STORE ALL FOOD ITEMS WAITING TO BE PREPPED ON PREP TABLE. PROVIDE ADDITIONAL PREP TABLE IF NECESSARY TO MEET NEEDS.
Location: Kitchen
|
04/11/2013 | Recheck |
- Cooling time
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: 1. BROWN RICE IN CONTAINER IN WALK IN COOLER MEASURED 112 DEGREES F. HAD BEEN COOKED AT 11 AM (1 PM AT TIME OF INSPECTION).SEE ABOVE FOR PROPER COOLING TIMES. SEE COOLING METHODS FOR APPROVED METHODS TO ASSIST IN COOLING PROCEDURE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Chemical sanitizer concentration
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: 1. BLEACH NOT PRESENT WHEN MEASURING IN PLACE SANITIZER CONCENTRATION. ENSURE BLEACH SANITIZER CONCENTRATION OF 50 PPM. CHANGE IN PLACE SANITIZER EVERY 4 HOURS TO ENSURE PROPER CONCENTRATION.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. CRAB MEAT STORED IN PLASTIC GROCERY BAG IN CHEST FREEZER.USE ONLY FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE.
Location: Kitchen
Equipment: Chest freezer
- 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.
Comments: 1. ALL EMPLOYEES IN KITCHEN PARTICIPATING IN FOOD PREPARATION NOT WEARING HAIR RESTRIANTS.FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS (EX. HATS OR HAIR NETS).
- 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. DEBRIS (EGG CARTONS) AND EXCESSIVE GREASE BUILD UP OBSERVED UNDERNEATH DEEP FRYERS ON COOK LINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. TWO CONTAINERS OF COOKED BREADED CHICKEN OUT AT ROOM TEMPERATURE TO COOL. (MEASURED 108 DEGREES F)2. ONE LARGE WOK OF FRIED RICE OUT AT ROOM TEMPERATURE TO COOL. SEE ABOVE FOR PROPER COOLING METHODS. SEE COOLING TIMES FOR COOLING PROCEDURE. ***SUGGESTION: SPREAD COOKED FRIED RICE OUT ON SHEET PANS AND PUT IN WALK IN COOLER UNCOVERED TO COOL. ONCE COOLED PROPERLY, COVER WITH PLASTIC WRAP OR COMBINE INTO BIGGER CONTAINER AGAIN.***
Location: Kitchen
- Food equipment classification standards. (corrected on site)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. USING RUBBERMADE CONTAINERS AND CARDBOARD CONTAINERS TO STORE TUBS OF RAW CHICKEN AND WOK OF COOKED FRIED RICE.DO NOT USE RUBBERMADE CONTAINERS OR CARDBOARD CONTAINERS AS SHELVING OR TO STORE FOOD ON. STORE ALL FOOD ITEMS WAITING TO BE PREPPED ON PREP TABLE. PROVIDE ADDITIONAL PREP TABLE IF NECESSARY TO MEET NEEDS.
Location: Kitchen
|
04/04/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 10/12 Make table cooler - food not at proper temperature on top of cooler. 10/23 food not at proper temperature inside and on top of, the make table cooler. Replace. 11/7 COOLER HAS BEEN REPLACED.
Location: Kitchen (front)
Equipment: Make table cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 10/12 Make table cooler - food not at proper temperature on top of cooler. 10/23 food not at proper temperature inside and on top of, the make table cooler. Replace. 11/7 COOLER HAS BEEN REPLACED.
Location: Kitchen (back)
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 10/12 Make table cooler - food not at proper temperature on top of cooler. 10/23 food not at proper temperature inside and on top of, the make table cooler. Replace. 11/7 COOLER HAS BEEN REPLACED.
Location: Kitchen (front)
- 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. BLENDER AND LARGE MIXER.
Location: Kitchen (back)
- 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. BUCKET STORED INSIDE OF HAND SINK. KEEP CLEAR.
Location: Kitchen (front)
Equipment: Hand sink
- 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. 3-BAY SINK SANITIZER AT IMPROPER CONCENTRATION. MONITOR WITH TEST STRIPS.
Location: Kitchen (back)
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. CARD BOARD BARRELS, FOOD CANS, EGG CARTONS, CUT-OFF JUGS AND PREVIOUS FOOD CONTAINERS. DISCONTINUE USE.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. DO NOT LEAVE FOOD ON COUNTERS AND OTHER SURFACES TO SEE. SEE ABOVE.
Location: Kitchen (back)
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. DO NOT LEAVE FOOD ON COUNTERS AND OTHER SURFACES TO SEE. SEE ABOVE.
Location: Kitchen (front)
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. NESTING FOOD CONTAINERS IN WALK IN COOLER. DISCONTINUE.
Location: Walk-in cooler
- 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. SHELVING ABOVE SINKS AND LOWER SHELVING.
Location: Kitchen (back)
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. WHITE STRIPS FOR BLEACH SOLUTIONS.
|
11/07/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 10/12 Make table cooler - food not at proper temperature on top of cooler. 10/23 food not at proper temperature inside and on top of, the make table cooler. Replace.
Location: Kitchen (front)
Equipment: Make table cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 10/12 Make table cooler - food not at proper temperature on top of cooler. 10/23 food not at proper temperature inside and on top of, the make table cooler. Replace.
Location: Kitchen (back)
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 10/12 Make table cooler - food not at proper temperature on top of cooler. 10/23 food not at proper temperature inside and on top of, the make table cooler. Replace.
Location: Kitchen (front)
- 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. BLENDER AND LARGE MIXER.
Location: Kitchen (back)
- 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. BUCKET STORED INSIDE OF HAND SINK. KEEP CLEAR.
Location: Kitchen (front)
Equipment: Hand sink
- 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. 3-BAY SINK SANITIZER AT IMPROPER CONCENTRATION. MONITOR WITH TEST STRIPS.
Location: Kitchen (back)
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. CARD BOARD BARRELS, FOOD CANS, EGG CARTONS, CUT-OFF JUGS AND PREVIOUS FOOD CONTAINERS. DISCONTINUE USE.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. DO NOT LEAVE FOOD ON COUNTERS AND OTHER SURFACES TO SEE. SEE ABOVE.
Location: Kitchen (back)
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. DO NOT LEAVE FOOD ON COUNTERS AND OTHER SURFACES TO SEE. SEE ABOVE.
Location: Kitchen (front)
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. NESTING FOOD CONTAINERS IN WALK IN COOLER. DISCONTINUE.
Location: Walk-in cooler
- 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. SHELVING ABOVE SINKS AND LOWER SHELVING.
Location: Kitchen (back)
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. WHITE STRIPS FOR BLEACH SOLUTIONS.
|
10/23/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 10/12 Make table cooler - food not at proper temperature on top of cooler.
Location: Kitchen (front)
Equipment: Make table cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 10/12 Make table cooler - food not at proper temperature on top of cooler.
Location: Kitchen (back)
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. 10/12 Make table cooler - food not at proper temperature on top of cooler.
Location: Kitchen (front)
- 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. BLENDER AND LARGE MIXER.
Location: Kitchen (back)
- 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. BUCKET STORED INSIDE OF HAND SINK. KEEP CLEAR.
Location: Kitchen (front)
Equipment: Hand sink
- 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. 3-BAY SINK SANITIZER AT IMPROPER CONCENTRATION. MONITOR WITH TEST STRIPS.
Location: Kitchen (back)
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. CARD BOARD BARRELS, FOOD CANS, EGG CARTONS, CUT-OFF JUGS AND PREVIOUS FOOD CONTAINERS. DISCONTINUE USE.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. DO NOT LEAVE FOOD ON COUNTERS AND OTHER SURFACES TO SEE. SEE ABOVE.
Location: Kitchen (back)
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. DO NOT LEAVE FOOD ON COUNTERS AND OTHER SURFACES TO SEE. SEE ABOVE.
Location: Kitchen (front)
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. NESTING FOOD CONTAINERS IN WALK IN COOLER. DISCONTINUE.
Location: Walk-in cooler
- 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. SHELVING ABOVE SINKS AND LOWER SHELVING.
Location: Kitchen (back)
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. WHITE STRIPS FOR BLEACH SOLUTIONS.
|
10/12/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. FOOD HELD OUT OF TEMPERATURE CONTROL. EGGROLLS, CHICKEN, GARLIC AND OIL (DISCARDED BY PERSON IN CHARGE), SPROUTS.
Location: Kitchen (front)
Equipment: Make table cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. FOOD HELD OUT OF TEMPERATURE CONTROL. EGGROLLS, CHICKEN, GARLIC AND OIL (DISCARDED BY PERSON IN CHARGE), SPROUTS.
Location: Kitchen (back)
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. FOOD HELD OUT OF TEMPERATURE CONTROL. EGGROLLS, CHICKEN, GARLIC AND OIL (DISCARDED BY PERSON IN CHARGE), SPROUTS.
Location: Kitchen (front)
- 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. BLENDER AND LARGE MIXER.
Location: Kitchen (back)
- 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. BUCKET STORED INSIDE OF HAND SINK. KEEP CLEAR.
Location: Kitchen (front)
Equipment: Hand sink
- 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. 3-BAY SINK SANITIZER AT IMPROPER CONCENTRATION. MONITOR WITH TEST STRIPS.
Location: Kitchen (back)
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. CARD BOARD BARRELS, FOOD CANS, EGG CARTONS, CUT-OFF JUGS AND PREVIOUS FOOD CONTAINERS. DISCONTINUE USE.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. DO NOT LEAVE FOOD ON COUNTERS AND OTHER SURFACES TO SEE. SEE ABOVE.
Location: Kitchen (back)
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. DO NOT LEAVE FOOD ON COUNTERS AND OTHER SURFACES TO SEE. SEE ABOVE.
Location: Kitchen (front)
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. NESTING FOOD CONTAINERS IN WALK IN COOLER. DISCONTINUE.
Location: Walk-in cooler
- 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. SHELVING ABOVE SINKS AND LOWER SHELVING.
Location: Kitchen (back)
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. WHITE STRIPS FOR BLEACH SOLUTIONS.
|
10/05/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. CORRECTED 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. CORRECTED 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. CORRECTED 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. CORRECTED 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. CORRECTED 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. CORRECTED 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Bucket stoed inside of hand sink on cooks line. Remove. Do not store any items in or on hand sink.
Location: Cook line
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Lid to raw chicken box used to place cooked chicken in after frying. Do not re use any chicken boxes or lids. Discard boxes and lids after chicken has been removed. Use only food grade containers etc to place food in. NOTE > REPEAT VIOLATION. CORRECTED 2. Metal cans that had different food insdie can are being re used to store food in. Once food has been removed from can it must be discarded. Do not re use as food containers. NOTE > REPEAT VIOLATON. CORRECTED 3. Home made wood cabage press in back kitchen area. Remove all wood for press and press , car jack usd to compress cabage press from store. Use only food grade N.S.F. approved materialis for food prep. NOTE > REPEAT VIOLATON. 4. Food being stored inside of plastic grocery bags inside of walk in cooler and chest freezers. Plastic grocery bags are not approved for direct food contact. Use only food grade bags, containers or wraps to store food in. NOTE > REPEAT VIOLATION. CORRECTED 5. Egg cartons being re used to sit items on. Discard all egg cartons once eggs have been used. NOTE > REPEAT VIOLATON. CORRECTED.
Location: Cook line
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Lid to raw chicken box used to place cooked chicken in after frying. Do not re use any chicken boxes or lids. Discard boxes and lids after chicken has been removed. Use only food grade containers etc to place food in. NOTE > REPEAT VIOLATION. CORRECTED 2. Metal cans that had different food insdie can are being re used to store food in. Once food has been removed from can it must be discarded. Do not re use as food containers. NOTE > REPEAT VIOLATON. CORRECTED 3. Home made wood cabage press in back kitchen area. Remove all wood for press and press , car jack usd to compress cabage press from store. Use only food grade N.S.F. approved materialis for food prep. NOTE > REPEAT VIOLATON. 4. Food being stored inside of plastic grocery bags inside of walk in cooler and chest freezers. Plastic grocery bags are not approved for direct food contact. Use only food grade bags, containers or wraps to store food in. NOTE > REPEAT VIOLATION. CORRECTED 5. Egg cartons being re used to sit items on. Discard all egg cartons once eggs have been used. NOTE > REPEAT VIOLATON. CORRECTED.
Location: Cook line
Equipment: Prep Top Cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Lid to raw chicken box used to place cooked chicken in after frying. Do not re use any chicken boxes or lids. Discard boxes and lids after chicken has been removed. Use only food grade containers etc to place food in. NOTE > REPEAT VIOLATION. CORRECTED 2. Metal cans that had different food insdie can are being re used to store food in. Once food has been removed from can it must be discarded. Do not re use as food containers. NOTE > REPEAT VIOLATON. CORRECTED 3. Home made wood cabage press in back kitchen area. Remove all wood for press and press , car jack usd to compress cabage press from store. Use only food grade N.S.F. approved materialis for food prep. NOTE > REPEAT VIOLATON. 4. Food being stored inside of plastic grocery bags inside of walk in cooler and chest freezers. Plastic grocery bags are not approved for direct food contact. Use only food grade bags, containers or wraps to store food in. NOTE > REPEAT VIOLATION. CORRECTED 5. Egg cartons being re used to sit items on. Discard all egg cartons once eggs have been used. NOTE > REPEAT VIOLATON. CORRECTED.
Location: Kitchen (back)
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Lid to raw chicken box used to place cooked chicken in after frying. Do not re use any chicken boxes or lids. Discard boxes and lids after chicken has been removed. Use only food grade containers etc to place food in. NOTE > REPEAT VIOLATION. CORRECTED 2. Metal cans that had different food insdie can are being re used to store food in. Once food has been removed from can it must be discarded. Do not re use as food containers. NOTE > REPEAT VIOLATON. CORRECTED 3. Home made wood cabage press in back kitchen area. Remove all wood for press and press , car jack usd to compress cabage press from store. Use only food grade N.S.F. approved materialis for food prep. NOTE > REPEAT VIOLATON. 4. Food being stored inside of plastic grocery bags inside of walk in cooler and chest freezers. Plastic grocery bags are not approved for direct food contact. Use only food grade bags, containers or wraps to store food in. NOTE > REPEAT VIOLATION. CORRECTED 5. Egg cartons being re used to sit items on. Discard all egg cartons once eggs have been used. NOTE > REPEAT VIOLATON. CORRECTED.
Location: Walk-in cooler
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Drain cleaning machine in back by door. Remove from store.
Location: Kitchen (back)
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large metal pan of cooked rice cooling at room temperature on cooks line. Use approved methods to cool hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.NOTE > WENT OVER PROPER COOLING AT TIME OF INSPECTON, USING LARGE SHEET PANS TO SPREED RICE OUT THEN PLACEING INSIDE OF WALK IN COOLER .
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. White plastic on front of deep fry units that was placed on unit for shipping. Remove plastic.
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: 1. Food on floor of walk in cooler Remove, Do not store any food tiems on floor. CORRECTED 2. Food not covered inside of walk in cooler. Cover all food.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled. Clean shelf.
Location: Kitchen
|
06/12/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. CORRECTED 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. CORRECTED 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. CORRECTED 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. CORRECTED 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. CORRECTED 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. CORRECTED 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. CORRECTED 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Bucket stoed inside of hand sink on cooks line. Remove. Do not store any items in or on hand sink.
Location: Cook line
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Lid to raw chicken box used to place cooked chicken in after frying. Do not re use any chicken boxes or lids. Discard boxes and lids after chicken has been removed. Use only food grade containers etc to place food in. NOTE > REPEAT VIOLATION. CORRECTED 2. Metal cans that had different food insdie can are being re used to store food in. Once food has been removed from can it must be discarded. Do not re use as food containers. NOTE > REPEAT VIOLATON. CORRECTED 3. Home made wood cabage press in back kitchen area. Remove all wood for press and press , car jack usd to compress cabage press from store. Use only food grade N.S.F. approved materialis for food prep. NOTE > REPEAT VIOLATON. 4. Food being stored inside of plastic grocery bags inside of walk in cooler and chest freezers. Plastic grocery bags are not approved for direct food contact. Use only food grade bags, containers or wraps to store food in. NOTE > REPEAT VIOLATION. CORRECTED 5. Egg cartons being re used to sit items on. Discard all egg cartons once eggs have been used. NOTE > REPEAT VIOLATON. CORRECTED.
Location: Cook line
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Lid to raw chicken box used to place cooked chicken in after frying. Do not re use any chicken boxes or lids. Discard boxes and lids after chicken has been removed. Use only food grade containers etc to place food in. NOTE > REPEAT VIOLATION. CORRECTED 2. Metal cans that had different food insdie can are being re used to store food in. Once food has been removed from can it must be discarded. Do not re use as food containers. NOTE > REPEAT VIOLATON. CORRECTED 3. Home made wood cabage press in back kitchen area. Remove all wood for press and press , car jack usd to compress cabage press from store. Use only food grade N.S.F. approved materialis for food prep. NOTE > REPEAT VIOLATON. 4. Food being stored inside of plastic grocery bags inside of walk in cooler and chest freezers. Plastic grocery bags are not approved for direct food contact. Use only food grade bags, containers or wraps to store food in. NOTE > REPEAT VIOLATION. CORRECTED 5. Egg cartons being re used to sit items on. Discard all egg cartons once eggs have been used. NOTE > REPEAT VIOLATON. CORRECTED.
Location: Cook line
Equipment: Prep Top Cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Lid to raw chicken box used to place cooked chicken in after frying. Do not re use any chicken boxes or lids. Discard boxes and lids after chicken has been removed. Use only food grade containers etc to place food in. NOTE > REPEAT VIOLATION. CORRECTED 2. Metal cans that had different food insdie can are being re used to store food in. Once food has been removed from can it must be discarded. Do not re use as food containers. NOTE > REPEAT VIOLATON. CORRECTED 3. Home made wood cabage press in back kitchen area. Remove all wood for press and press , car jack usd to compress cabage press from store. Use only food grade N.S.F. approved materialis for food prep. NOTE > REPEAT VIOLATON. 4. Food being stored inside of plastic grocery bags inside of walk in cooler and chest freezers. Plastic grocery bags are not approved for direct food contact. Use only food grade bags, containers or wraps to store food in. NOTE > REPEAT VIOLATION. CORRECTED 5. Egg cartons being re used to sit items on. Discard all egg cartons once eggs have been used. NOTE > REPEAT VIOLATON. CORRECTED.
Location: Kitchen (back)
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Lid to raw chicken box used to place cooked chicken in after frying. Do not re use any chicken boxes or lids. Discard boxes and lids after chicken has been removed. Use only food grade containers etc to place food in. NOTE > REPEAT VIOLATION. CORRECTED 2. Metal cans that had different food insdie can are being re used to store food in. Once food has been removed from can it must be discarded. Do not re use as food containers. NOTE > REPEAT VIOLATON. CORRECTED 3. Home made wood cabage press in back kitchen area. Remove all wood for press and press , car jack usd to compress cabage press from store. Use only food grade N.S.F. approved materialis for food prep. NOTE > REPEAT VIOLATON. 4. Food being stored inside of plastic grocery bags inside of walk in cooler and chest freezers. Plastic grocery bags are not approved for direct food contact. Use only food grade bags, containers or wraps to store food in. NOTE > REPEAT VIOLATION. CORRECTED 5. Egg cartons being re used to sit items on. Discard all egg cartons once eggs have been used. NOTE > REPEAT VIOLATON. CORRECTED.
Location: Walk-in cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Drain cleaning machine in back by door. Remove from store.
Location: Kitchen (back)
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large metal pan of cooked rice cooling at room temperature on cooks line. Use approved methods to cool hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.NOTE > WENT OVER PROPER COOLING AT TIME OF INSPECTON, USING LARGE SHEET PANS TO SPREED RICE OUT THEN PLACEING INSIDE OF WALK IN COOLER .
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. White plastic on front of deep fry units that was placed on unit for shipping. Remove plastic.
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: 1. Food on floor of walk in cooler Remove, Do not store any food tiems on floor. CORRECTED 2. Food not covered inside of walk in cooler. Cover all food.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled. Clean shelf.
Location: Kitchen
|
06/05/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 2 Cooked chicken sitting out at room temperature on cooks line. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 3. Small white pan of cooked fried rice sitting out at room temp on top of cooking equipment. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 4. Large metal pan of cooked fried rice sitting out at room temperature at 119 deg. F. Either hold cold at 41 deg. F or below or hold hot at 135 deg. F. or above. Do not allow to sit out at room temperature. NOTE > REPEAT VIOLATION. 5. Combination cold top / reach in cooler on cooks line holding food at 45 to 49 deg. F on top of unit. Repair unit so at hold all cold foods at 41 deg. F or below. 6. Small reach in cooler accross from deep fry units holding foods at 47 deg. F. Repair unit so as to hold all cold foods at 41 deg. F or below.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Bucket stoed inside of hand sink on cooks line. Remove. Do not store any items in or on hand sink.
Location: Cook line
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Lid to raw chicken box used to place cooked chicken in after frying. Do not re use any chicken boxes or lids. Discard boxes and lids after chicken has been removed. Use only food grade containers etc to place food in. NOTE > REPEAT VIOLATION. 2. Metal cans that had different food insdie can are being re used to store food in. Once food has been removed from can it must be discarded. Do not re use as food containers. NOTE > REPEAT VIOLATON. 3. Home made wood cabage press in back kitchen area. Remove all wood for press and press , car jack usd to compress cabage press from store. Use only food grade N.S.F. approved materialis for food prep. NOTE > REPEAT VIOLATON. 4. Food being stored inside of plastic grocery bags inside of walk in cooler and chest freezers. Plastic grocery bags are not approved for direct food contact. Use only food grade bags, containers or wraps to store food in. NOTE > REPEAT VIOLATION. 5. Egg cartons being re used to sit items on. Discard all egg cartons once eggs have been used. NOTE > REPEAT VIOLATON..
Location: Cook line
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Lid to raw chicken box used to place cooked chicken in after frying. Do not re use any chicken boxes or lids. Discard boxes and lids after chicken has been removed. Use only food grade containers etc to place food in. NOTE > REPEAT VIOLATION. 2. Metal cans that had different food insdie can are being re used to store food in. Once food has been removed from can it must be discarded. Do not re use as food containers. NOTE > REPEAT VIOLATON. 3. Home made wood cabage press in back kitchen area. Remove all wood for press and press , car jack usd to compress cabage press from store. Use only food grade N.S.F. approved materialis for food prep. NOTE > REPEAT VIOLATON. 4. Food being stored inside of plastic grocery bags inside of walk in cooler and chest freezers. Plastic grocery bags are not approved for direct food contact. Use only food grade bags, containers or wraps to store food in. NOTE > REPEAT VIOLATION. 5. Egg cartons being re used to sit items on. Discard all egg cartons once eggs have been used. NOTE > REPEAT VIOLATON..
Location: Cook line
Equipment: Prep Top Cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Lid to raw chicken box used to place cooked chicken in after frying. Do not re use any chicken boxes or lids. Discard boxes and lids after chicken has been removed. Use only food grade containers etc to place food in. NOTE > REPEAT VIOLATION. 2. Metal cans that had different food insdie can are being re used to store food in. Once food has been removed from can it must be discarded. Do not re use as food containers. NOTE > REPEAT VIOLATON. 3. Home made wood cabage press in back kitchen area. Remove all wood for press and press , car jack usd to compress cabage press from store. Use only food grade N.S.F. approved materialis for food prep. NOTE > REPEAT VIOLATON. 4. Food being stored inside of plastic grocery bags inside of walk in cooler and chest freezers. Plastic grocery bags are not approved for direct food contact. Use only food grade bags, containers or wraps to store food in. NOTE > REPEAT VIOLATION. 5. Egg cartons being re used to sit items on. Discard all egg cartons once eggs have been used. NOTE > REPEAT VIOLATON..
Location: Kitchen (back)
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Lid to raw chicken box used to place cooked chicken in after frying. Do not re use any chicken boxes or lids. Discard boxes and lids after chicken has been removed. Use only food grade containers etc to place food in. NOTE > REPEAT VIOLATION. 2. Metal cans that had different food insdie can are being re used to store food in. Once food has been removed from can it must be discarded. Do not re use as food containers. NOTE > REPEAT VIOLATON. 3. Home made wood cabage press in back kitchen area. Remove all wood for press and press , car jack usd to compress cabage press from store. Use only food grade N.S.F. approved materialis for food prep. NOTE > REPEAT VIOLATON. 4. Food being stored inside of plastic grocery bags inside of walk in cooler and chest freezers. Plastic grocery bags are not approved for direct food contact. Use only food grade bags, containers or wraps to store food in. NOTE > REPEAT VIOLATION. 5. Egg cartons being re used to sit items on. Discard all egg cartons once eggs have been used. NOTE > REPEAT VIOLATON..
Location: Walk-in cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Drain cleaning machine in back by door. Remove from store.
Location: Kitchen (back)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. White plastic on front of deep fry units that was placed on unit for shipping. Remove plastic.
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: 1. Food on floor of walk in cooler Remove, Do not store any food tiems on floor. 2. Food not covered inside of walk in cooler. Cover all food.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled. Clean shelf.
Location: Kitchen
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05/25/2012 | Routine |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Two metal pans of cooked pasta sitting out at room temperature at 80 deg. F Do not sit potentially hazardous foods out at room temperature. Use approved methods to cool hot foods and hold all cold foods at 41 deg. F. or below. NOTE > PLACE COOKED PASTA IN SHALLOW PANS AFTER COOKING AND PLACE INSIDE OF WALK IN COOLER TO COOL. DO NOT COOL OR HOLD COOKED PASTA OUT AT ROOM TEMPERATURE. 2. Combination prep top cooler / reach in cooler holding cold food items at 43 to 46 deg. F. in bottom section of unit and 48 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. 3. Walk in cooler holding cold food itmes at 43 deg. F. Repair unit so as to hold all cold food items at 41 deg. F. or below.
Location: Kitchen (back)
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Two metal pans of cooked pasta sitting out at room temperature at 80 deg. F Do not sit potentially hazardous foods out at room temperature. Use approved methods to cool hot foods and hold all cold foods at 41 deg. F. or below. NOTE > PLACE COOKED PASTA IN SHALLOW PANS AFTER COOKING AND PLACE INSIDE OF WALK IN COOLER TO COOL. DO NOT COOL OR HOLD COOKED PASTA OUT AT ROOM TEMPERATURE. 2. Combination prep top cooler / reach in cooler holding cold food items at 43 to 46 deg. F. in bottom section of unit and 48 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. 3. Walk in cooler holding cold food itmes at 43 deg. F. Repair unit so as to hold all cold food items at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Two metal pans of cooked pasta sitting out at room temperature at 80 deg. F Do not sit potentially hazardous foods out at room temperature. Use approved methods to cool hot foods and hold all cold foods at 41 deg. F. or below. NOTE > PLACE COOKED PASTA IN SHALLOW PANS AFTER COOKING AND PLACE INSIDE OF WALK IN COOLER TO COOL. DO NOT COOL OR HOLD COOKED PASTA OUT AT ROOM TEMPERATURE. 2. Combination prep top cooler / reach in cooler holding cold food items at 43 to 46 deg. F. in bottom section of unit and 48 deg. F. on top of unit. Repair unit so as to hold all cold foods at 41 deg. F or below. 3. Walk in cooler holding cold food itmes at 43 deg. F. Repair unit so as to hold all cold food items at 41 deg. F. or below.
Location: Walk-in cooler
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Small container of " Ortho home defense " bug spray by wak in cooler. Remove from store. Home use pesticides are not approved for use.
Location: Back room
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing lid and straw. Provide lid and straw for all drinks in kitchen and food prep areas or remove all drinks.
Location: Kitchen (back)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at hand sink on cooks line. Repair to a sound working condition.
Location: Cook line
Equipment: Hand sink
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Use egg cartons being re used in main kitchen area and inside of walk in cooler. Do not re use egg cartons. Once eggs have been removed from cartons discard. 2. Wood board on top of carton next to mop sink . Remvoe from store. Wood is not approved. 3. Cardboard on top of shelf above cold top prep cooler on cooks line. Remove cardboard. Do not line any shelves with cardbaord.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Three bay sink missing two drain stops. Provide drain stops for all three compartments of three bay sink. NOTE > SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS OF SINK. 1. WASH -------------- 2. RINSE. ----------------- 3 SANITIZE.------------ AIR DRY. wash= soap + water rinse = water sanitize = water+ approved sanitzer. ---- air dry.
Location: Back room
Equipment: 3-bay
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04/12/2012 | Pre-Licensing |
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